South Dallas Grill Ob by Co 10/27/22

*21 RFSM - Not On Site

*29 Sanitizing solutions, testing devices

*32 Equipment & Utensils smooth easily cleanable

*10 Clean Sight and Touch

*21 RFSM - Not On Site

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

*22 Handlers-Certificate Not On Site

KITCHEN WORKER WORKING WITHOUT A FOOD HANDLER CERTIFICATE (FINAL WARNING) NEXT REPEAT VIOLATION WILL RESULT IN AN AUTOMATIC CITATION

*43 Light bulbs, light shields provided

REPLACE AND SHIELD BURNED OUT LIGHT BULB UNDER THE VENT HOOD ( IN THE KITCHEN)

*10 Clean Sight and Touch

CLEAN THE BOTTOM OF THE REACH IN COOLER ( KITCHEN AREA)

*03 Food products not maintained at 135øF or above

COOKED BURRITO: 129.9 F

*14 When to wash hands before donning new gloves

KITCHEN COOK NOT WASHING HANDS BEFORE DONNING NEW GLOVES

*35 Hair Restraints effective

NO HAIR RESTRAINT BEING WORN BY THE KITCHEN COOK

*34 Pest Control

NO PEST CONTROL RECORDS ON SITE

*42 Dirty nonfood contact surfaces

CLEAN ( REMOVE ) MOLD PROLIFERATION AND BUILD UP FROM THE REACH IN FREEZER GASKETS ( IN KITCHEN)

*20 Grease Trap Tickets

NO LIQUID WASTE MANIFESTS ON SITE ( FOR SERVICE WITHIN THE LAST 90 DAYS)

*24 Food Label- manufacture/packer/distrubtor name

FOOD PRODUCTS NOT PACKAGED FOR RESALE ON SITE

*34 Pest Control

PEST CONTROL RECORDS MUST BE PROVIDED NO PEST CONTROL RECORDS ON SITE

*47 Handwashing signage

PROVIDE HAND WASH SIGNS FOR BOTH HAND SINKS IN THE FOOD PREPARATION AREA MISSING THEM

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

RAW EGGS ABOVE STORED ABOVE RAW BEEF IN A REACH IN COOLER IN THE KITCHEN

*03 Food products not maintained at 135øF or above

CHILI: 132.0 F CHEESE: 131.6 F COOKED EGG ROLL: 120.0 F

*35 Hair Restraints effective

HAIR RESTRAINTS MUST BE WORN AT ALL TIMES IN THE FOOD PREPARATION AREA

*46 Physical Facilities Premises

CLEAN UNDERNEATH THE TOILET SEAT IN THE EMPLOYEE RESTROOM (URINE SOIL PRESENT)

*20 Grease Trap Tickets

LIQUID WASTE MANIFEST FROM 05/ 02/ 2018 OVERDUE LIQUID WASTE REMOVAL SERVICES MUST BE DONE AT LEAST EVERY 90 DAYS

*03 Food products not maintained at 135øF or above

COOKED EGG ROLL: 116.1 F COOKED BURRITO: 122.3 F

*20 Grease Trap Tickets

NO LIQUID WASTE MANIFESTS ON SITE

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE THERMOMETERS FOR TWO REACH IN UNITS MISSING THEM

*43 Light bulbs, light shields provided

PROVIDE LIGHTING FOR THE VENT HOOD AND SHIELD BULBS

*47 Handwashing signage

PROVIDE HAND WASH SIGNS FOR BOTH HAND SINKS MISSING THEM

*34 Pest Control

NO PEST CONTROL RECORDS ON SITE

*35 Hair Restraints effective

PROVIDE A HAIR RESTRAINT FOR ALL FOOD WORKERS

*03 Food products not maintained at 135øF or above

CHILI: 120.0 F CHEESE: 138.0 F

*28 Do not exceed manuf. use by date

SLICED DELI MEATS EXPIRED COTTO SALAMI (EXPIRATION DATE: 09/ 27/ 2017)

*35 Hair Restraints effective

KITCHEN WORKER NOT WEARING A HAIR RESTRAINT

*42 Dirty nonfood contact surfaces

CLEAN THE REACH IN COOLER GASKETS (VISIBLE SOIL)

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN / REMOVE DUST FROM THE INTAKE VENTS

*46 Physical Facilities Premises

CLEAN THE TOILET BOWL (EMPLOYEE RESTROOM)

*47 Handwashing signage

PROVIDE HAND WASH SIGNS FOR TWO HAND SINKS

*20 Grease Trap Tickets

NO LIQUID WASTE MANIFESTS ON SITE FOR SERVICE WITHIN THE LAST 90 DAYS

*03 Food products not maintained at 135øF or above

BEANS 88, BUTTER RICE 112, CHILLI 100

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

RAW EGGS STORED ABOVE TOMATOES IN RIC

*14 When to wash hands between raw and RTE foods

*18 Toxic items storage adjacent to food/utensils

*21 RFSM - Not On Site

*31 Handwashing lavatory - allow convenient

*37 Storing the food where it is not exposed to splash, dust, or other contamination

*39 Utensils, single serve items 6 inches off - floor

*43 Light bulbs, light shields provided