SPIRAL DINER & BAKERY.

Cutting boards at make table observed not in good repair(ie including veggie prep).

Detail clean the storage shelves(tea area).

Properly store employee drinks in a designated area.

Staff must properly wash hands after each task.

Provide chemical test strips for the dish machine.

Properly hang wet mops to dry.

Label sanitizer brown bottles.

Must register CFM with the City of Dallas.

hand sink in all area below proper temperature 102 F must be maintain at 110 F during operational hours in all hand sinks

grilled equipment outside vent hood area must be replace or repair to prevent grease and condensation build up on walls and ceiling

zero concentration on santizer buckets at prep front area must be at 200 -400 ppm Quat concentration at sanitizer buckets

ceiling closed to vent hood area dirty with soils and grease accumulations must be clean to avoid cross contamination floors in all areas including under equipment dirty with litter, food debris a

PIC must be ensure employees use approved work shoes and clothing use as public hazard control

dish washing machine zero concentration of sanitizing solution must be at: 50 ppm chlorine concentration at dish washing machine

missing current pest control ticket must be have current pest control ticket

all floors in kitchen area and under equipment dirty with soils, food debris, grease spills and soils accumulations must be clean to avoid contamination ceiling with grease and soils deposits m

cooler units and ice machine dirty with spills, drippings, mold and grease accumulations must be clean to avoid cross contamination

hand sink with cold water 75 F must be maintain 110 F or above to avoid employee contamination

cooking equipment and utensils with encrusted grease and grease deposits on grill and service line must be clean to avoid cross contamination

missing bodily fluids writing procedures /spill kit.

expired RFSM certifcate on site must be have current FSM registered with the city

sanitizing solution not working on dish washing machine as well detergent not release automatic zero concentration must be at 50 ppm chlorine concentration to avoid cross contamination and have d

missing employee health policies and procedures

vent hood filters dirty with grease and soils accumulations must be clean to avoid cross contamination

Clean inside microwave.

Replace broken cooler gaskets.

sandwich prep

soiled wiping clothes improperly stored on equipment

No date marking on prepared food

Leaking@ 3 comp sink

cold slaw 44.0F, cucumber 43.5F, D. tomatoes 45.6F,p.salad 46.0F & d. tomatoes 48.2F

Donning gloves without washing hands

shield lights

Cover all food to prevent cross contamination

certify all staff

provide beard guard