Snappy Foods (deli)

*18 Medicines labeled and stored properly

Medicines stored improperly

*29 Cold/hot hold unit thermometer easily viewable

observed cooking thermometer in WIC

*32 Equipment & Utensils smooth easily cleanable

Observed soiled RIC and walls next to grill

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

EGGS STORED ON TOP OF RAW BEEF- SEPARATE THEM

*10 Equipment and Utensils Sanitization

CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES

*28 Date marking commercially prepared RTE/ TCS food

DATE MARKING REQUIRED ON ALL READY TO EAT FOODS (GREEN SAUCE /ETC)

*34 Pest Control

OBSERVED FLIES THROUGHOUT ESTABLISHMENT

*42 Dirty nonfood contact surfaces

CLEAN TO REMOVE GREASE BUILD UP ON GRILL

*43 Ventilation,mechanical

HOT IN KITCHEN

*45 Clean facilities as often as necessary.

CLEAN STORAGE SHELVES ( UNDERNEATH CASH REGISTER)

*45 Outdoor effectively prevent pooling

ADJUST THE FRONT DOOR TO ALLOW CLAGE

*37 Storing the food at least 15 cm (6 inches) above the floor

FOOD STORE ON FLOOR

*43 Light bulbs, light shields provided

REPLACE MISSING LIGHT Inside WIC

*35 Eating food, chewing gum, drinking beverages, or using tobacco

EMPLOYEE'S Drinking CAPS OBSERVED ON FOOD

*18 Restricted use pesticides

RAID NOT APPROVED FOR COMMERCIAL USED

*44 Trash can provided for papertowel waste

CARD BOARD BOX USE AS TRASH CAN

*39 Cutting surfaces.

REPLACE DAMAGE CUTTING BOARD

*45 Cabinet used for the storage of food may not be located in locker rooms etc.

CLEAN AND ORGANIZE STORAGE AREA IN KITCHEN FRONT COUNTER

*46 Service Sinks,availability

NO SERVICE SINK

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Observed raw eggs above ready to eat food (veggies)

*32 Equipment and Utensils Multiuse Materials durable

Remove foil paper lining stove and counter

*36 Cloths in-use for wiping between uses stored

Store wiping cloths in sanitizer bucket between use

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

*42 Dirty nonfood contact surfaces

Clean inside food cooler ( large amount of trash)

*14 Gloves single use

Observed employees using only one glove and other hand exposed

*21 RFSM - Not On Site

RFSM certificate not on site *2nd warning*

*34 Pest Control

Flies present at establishment

*07 Food safe, good condition, unadulterated, and honestly presented

Observed cooked food laying in cooler with no date and time with mold

*42 Floors/walls/ceiling/nonfood dirty

KITCHEN FLOORS DIRTY FOOD DEBRIS ON KITCHEN FLOORS

*34 Insect control:prevent dead insects from food

FLIES PRESENT

*43 Clean vent syst:Intake/exhaust air ducts

DIRTY INTAKE VENTS

*28 Date marking commercially prepared RTE/ TCS food

COOKED FOODS NOT DATE MARKED

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

SANITIZING BUCKET RESTING ON THE FLOOR OF THE KITCHEN

*32 Damaged Equipment

BROKEN REACH IN COOLER DOOR GASKETS

*42 Dirty nonfood contact surfaces

HEAVY BUILD UP IN THE BROKEN REACH IN COOLER DOOR GASKET

*30 Food Establishment Permit

*03 Food products not maintained at 135øF or above

118.1 F - COOKED PORK 110.1 F - COOKED TRIPA

*34 Insect control:prevent dead insects from food

FLIES PRESENT

*32 Damaged Equipment

BROKEN REACH IN COOLER DOOR GASKETS

*43 Clean vent syst:Intake/exhaust air ducts

DUSTY INTAKE VENTS

*35 Hair Restraints effective

KITCHEN WORKERS NOT WEARING HAIR RESTRAINTS UPON ARRIVAL

*42 Floors/walls/ceiling/nonfood dirty

DIRTY FLOORS RAW MEAT PIECES ON THE FLOOR OF THE KITCHEN

*45 First Aid

FIRST AID KIT NEEDED FOR THE ESTABLISHMENT

*34 Insect control:prevent dead insects from food

FLIES PRESENT

*28 Date marking commercially prepared RTE/ TCS food

COOKED FOOD CONTAINER IN REACH IN COOLER ( NOT DATE MARKED )

*32 Damaged Equipment

BROKEN REACH IN COOLER DOOR GASKETS

*35 Hair Restraints effective

COOK NOT WEARING A HAIR RESTRAINT UPON ARRIVAL

*36 Cloths in-use for wiping between uses stored

SANITIZING TOWEL NOT RESTING IN SANITIZING BUCKET AFTER USE

*37 Storing the food at least 15 cm (6 inches) above the floor

RAW PROTIEN ( MEAT ) RESTING DIRECTLY ON THE FLOOR

*28 Do not exceed manuf. use by date

COOKED FOODS NOT DATE MARKED ( IN THE REACH IN COOLER IN THE KITCHEN )

*34 Insect control:prevent dead insects from food

FLIES PRESENT AND FLYING AROUND THE KITCHEN

*35 Eating food, chewing gum, drinking beverages, or using tobacco

OPEN PERSONAL EMPLOYEE CELL PHONE RESTING ON FOOD PREP SURFACES

*43 Clean vent syst:Intake/exhaust air ducts

EXCESSIVE DUST ON THE INTAKE VENT ( KITCHEN )

*46 Covered waste receptacle for women's restroom

COVERED TRASH RECEPTACLE IN THE RESTROOM

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

PERSONAL EMPLOYEE CELL PHONE RESTING ON FOOD PREPARATION SURFACES

*42 Floors/walls/ceiling/nonfood dirty

REMOVE GREASE AND TRASH FROM FLOOR AROUND AND UNDERNEATH KITCHEN EQUIPMENT

*29 Food thermometers--small diameter probe

FOOD PROBE THERMOMETER MUST BE PROVIDED

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLE

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE MICROWAVE

*45 Premises shall be maintained in good repair

REPLACED DAMAGED KITCHEN FLOOR TILES

*34 Insect control:prevent dead insects from food

OBSERVED FLIES FLYING AROUND IN THE ESTABLISHMENT

*28 Date marking commercially prepared RTE/ TCS food

LARGE CONTAINER OF COOKED BEANS ( NOT DATE MARKED )

*32 Damaged Equipment

BROKEN REACH IN COOLER DOOR GASKETS ( KITCHEN )

*35 Hair Restraints effective

KITCHEN WORKERS NOT WEARING HAIRNETS

*36 Cloths in-use for wiping between uses stored

SANITIZING TOWEL RESTING ON FOOD PREPARATION SURFACES

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

PERSONAL CELL PHONE RESTING ON FOOD PREPARATION SURFACE

*42 Floors/walls/ceiling/nonfood dirty

DIRTY ( SOILED ) KITCHEN FLOORS

*43 Light bulbs, light shields provided

RESTORE LIGHTING UNIT NOT SHINING IN KITCHEN

*45 Premises shall be maintained in good repair

REPAIR BROKEN FLOOR TILES ( KITCHEN )

*34 Insect control:prevent dead insects from food

FLIES OBSERVED IN THE ESTABLISHMENT

*10 Clean Sight and Touch

CLEAN THE UPPER INTERIOR OF THE MICROWAVE AND ALL FOOD CONTACT SURFACES

*24 Food Labeling- with common name of the food

BULK FOOD INGREDIENT CONTAINER NOT LABELED

*32 Damaged Equipment

BROKEN REACH IN COOLER DOOR GASKET

*36 Cloths in-use for wiping between uses stored

WET SANITIZING TOWEL RESTING ON MEAT MEAT SLICER

*42 Dirty nonfood contact surfaces

REMOVE VISIBLE BUILD UP INSIDE THE REACH IN COOLER DOOR GASKETS

*45 Premises shall be maintained in good repair

REPAIR DAMAGED KITCHEN FLOOR TILES

*34 Insect control:prevent dead insects from food

SEVERAL FLIES FLYING AROUND KITCHEN

*03 Food products not maintained at 135øF or above

COOKED BEEF: 112.3 F

*45 Premises shall be maintained in good repair

REPAIR TOILET (WATER LEAKING FROM BASE ) IN THE EMPLOYEE RESTROOM REPLACE DAMAGED FLOOR TILES IN KITCHEN

*47 Health permit posted

POST THE CITY OF DALLAS FOOD ESTABLISHMENT PERMIT

*22 Handlers-Certificate Not On Site

ONE FOOD WORKER IN KITCHEN DID NOT HAVE A FOOD HANDLER CARD AVAILABLE

*43 Clean vent syst:Intake/exhaust air ducts

REMOVE DUST FROM BOTH INTAKE VENTS (FOOD PREP AREA)

*42 Floors/walls/ceiling/nonfood dirty

CLEAN / MOP KITCHEN FLOORS

*14 When to wash hands before donning new gloves

WASH HANDS BEFORE DONNING NEW GLOVES

*18 Toxic items storage adjacent to food/utensils

RUBBING ALCOHOL STORED NEXT TO SQUEEZABLE BUTTER

*29 Sanitizing solutions, testing devices

PROVIDE CHLORINE TEST STRIPS

*35 Eating food, chewing gum, drinking beverages, or using tobacco

OPEN EMPLOYEE COFFEE DRINK IN THE KITCHEN (ON TABLE)

*45 Premises shall be maintained in good repair

REPAIR BROKEN FLOOR TILES IN THE KITCHEN

*30 Food Establishment Permit

POST THE CITY OF DALLAS FOOD ESTABLISHMENT PERMIT

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

CELL PHONE RESTING ON THE CUTTING BOARD

*03 Food products not maintained at 135øF or above

COOKED BEANS: 129.6 F

*02 Cold Hold (41øF/45øF or below)

RAW EGG: 54.1 F

*10 Clean Sight and Touch

CLEAN ALL FOOD CONTACT SURFACES

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLE

*20 Grease Trap Tickets

PROVIDE GREASE REMOVAL SERVICES IMMEDIATELY

*34 Insect control:prevent dead insects from food

FLIES OBSERVED IN THE KITCHEN

*35 Hair Restraints effective

HAIR RESTRAINTS SHOULD BE WORN IN THE KITCHEN AT ALL TIMES

*42 Dirty nonfood contact surfaces

CLEAN THE REACH IN COOLER GASKETS

*46 Physical Facilities Premises

TOILET BOWL LEAKING IN THE RESTROOM

*47 Handwashing signage

PROVIDE HAND WASH SIGN FOR THE BATHROOM HAND SINK

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing writing procedures for body fluids / spill kit

*33 Remove soils from equipment & utensils

remove soil from inside RI cooler units

*39 Equipment in good repair and proper adjustment.

shelves rust and oxidize

*29 Sanitizing solutions, testing devices

missing sanitizer solution 3 compartment sink

*43 Light bulbs, light shields provided

some lights off or broken in kitchen area and in front area

*45 Clean facilities as often as necessary.

clean as often is necessary in operational hours

*10 Cleaning between Raw & Ready to Eat ( RTE )

dirty counters over prep tables

*22 Handlers-Certificate Not On Site

missing food handler cards

*28 Date marking > 24 hrs,on site,temp 41F

missing date marking inside RI cooler food containers

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing writing procedures for body fluids / spill kit

*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held

needs raw chicken in lower shelf

*10 Clean Sight and Touch

all equipment needs clean as often as possible

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*45 Clean facilities as often as necessary.

floors need clean properly

*28 Date marking > 24 hrs,on site,temp 41F

missing some food with date marking