Sports City Cantina

*10 Clean Sight and Touch

Ice machine needs to be cleaned

*15 Bare hands contact with ready-to-eat foods

Cook touched cooked food with bare hands

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

Food being daye marked for 8 days instead of 7 days.

*34 Pest Control

Garage door opening doesn't have screen protection from bar

*36 Cloths in-use for wiping between uses stored

Wiping cloths need to be stored properly

*37 Food preparation

Wings in pan were sitting on top of mop sink

*39 Equipment and Utensils Storage

Utensils not stored properly

*42 Dirty nonfood contact surfaces

Ceiling and walls of kitchen needs to be cleaned

*47 Other Violations

No permit posted

*20 Grease Trap Tickets

No grease trap paperwork on site

*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food

Do not store foods in ice fro consumption

*10 Clean Sight and Touch

Clean kitchen ice machine

*21 RFSM - Not On Site

Provide RFSM from city of Dallas

*28 Original cont. of RTE/PHF/Day1= day of opening

Date mark food for 7 days only or less

*34 Controlling pests. Eliminating harborage conditions

Exterminate fruit flies near dishwasher

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

No eat/drinking in the kitchen

*39 Store equipment & utensils in a clean, dry place

Do not store knives/utensils in gaps between tables/work stations

*42 Floors/walls/ceiling/nonfood dirty

Clean shelves, floor (standing water near water heater), dusty ceiling, clean drink station, fan grates in WIC, handles on RIC, vent hood

*45 Premises shall be maintained in good repair

Replace missing and damaged ceiling tiles, secure cover of kitchen ice machine, repair broken floor tiles and coving

*47 Health permit posted

Keep food establishment permit posted

*6 Discard PHF is exceeds time/temp combinations

*45 Premises shall be maintained in good repair

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

*36 Cloths in-use for wiping between uses stored

*03 Food products not maintained at 135øF or above

*39 Store equipment & utensils in a clean, dry place

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

*10 Clean Sight and Touch

*42 Floors/walls/ceiling/nonfood dirty

*47 Handler-Certificate Not on site

*31 No soap at handsink

*42 Dirty nonfood contact surfaces

Clean walls and ceilings of dust/other debris

*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages

Remove past date food

*45 Store maintenance equipment in orderly manner

Replace cooler shelf and ice machine door, clean sink

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

No drinking in food prep area

*10 Equipment and Utensils Cleaning-contamination

Clean soda gun

*21 RFSM - Not On Site

Dallas registered food manager needs to be on site

*47 Handler-Certificate Not on site

Keep food handler cards on site

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

Place raw food below ready-to-eat foods

*43 Light bulbs, light shields provided

ABOVE FOOD PREP. TABLE

*45 Premises shall be maintained in good repair

REPLACE MISSING CEILING TILES. , REPLACE RUSTED SHELVES FROM COOLER.

*02 Cold Hold (41øF/45øF or below)

CORN 47'F, BROCCOLI 47'F, MIXED VEGETABLES 46'F, DICED CHICKEN 46'F

*36 Cloths in-use for wiping between uses stored

*06 Discard TCS if date marked exceeds temp & time

REMOVE ALL EXPIRED FOOD PRODUCTS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN TOP OF DISH WASHING MACHINE AND MOP SINK.

*47 Handler-Certificate Not on site

*10 Chlorine sanitizer concentration, minimum temp.

MAINTAIN DISH WASHING MACHINE SANITIZER AT 50 PPM, TESTED AT 0 PPM.

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

NO DRINKING IN FOOD PREP. AREA ALLOWED.

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

OBSERVED RAW SHRIMPS ABOVE PRODUCE

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

DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.

*36 Cloths in-use for wiping between uses stored

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOOR OF STANDING WATER FROM AREA BELOW ICE MACHINE. CLEAN EXTERIOR OF DISHWASHING MACHINE. CLEAN WALL ABOVE DISH WASHING MACHINE AND 3 COMPARTMENT SINK.

*47 Permit/license posted

POST FOOD ESTABLISHMENT PERMIT UP FOR PUBLIC VIEW.

*20 Conveying Sewage

OBSERVED SEWAGE FROM KITCHEN FLOOR DRAINS. CORRECTED ON SITE.

*19 No Hot Water / Water heater 50 gallon min.

PLUMBER ON SITE. CORRECTED ON SITE.

*34 Controlling pests. Eliminating harborage conditions

OBSERVED FRUIT FLIES FROM AREA UNDER BAR SINKS.

*45 Premises shall be maintained in good repair

CLOSE OPENING FROM STORAGE AREA CEILING.

*10 Clean Sight and Touch

INTERIOR OF ICE MACHINE

*39 Store equipment & utensils in a clean, dry place

DO NOT STORE KNIVES IN THE GAP BETWEEN COOLERS

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

DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFR UP TO 7 AY.

*36 Cloths in-use for wiping between uses stored

*02 Cold Hold (41øF/45øF or below)

CHICKEN BREAST 50'F, DICED CHICKEN 52'F

*22 Accredited food handler certificate - 60 days

*10 Chlorine sanitizer concentration, minimum temp.

MACHINE TESTED AT 0 PPM WITH AN EMPTY SANITIZER CONTAINER.

*14 When to wash hands before donning new gloves

KITCHEN STAFF.

*47 Health permit posted

*42 Floors/walls/ceiling/nonfood dirty

DUSTY CEILING , MOP SINK

*45 First Aid

*45 Floor& wall junctures- coved & sealed

REPLACE ALL DAMAGED AND MISSING CEILING TILES

*36 Cloths in-use for wiping between uses stored

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

DATE FOOD PRODUCTS WITH CORRECT USE BY DATE

*42 Floors/walls/ceiling/nonfood dirty

STANDING WATER FROM KITCHEN FLOOR, SHELVES AND FANS FROM WALK IN COOLER

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

STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY

*19 Water & Plumbing in good repair- per code

REPAIR ALL LEAKING PIPES FROM HAND SINK AND ICE MACHINE

*47 Conditions of Permit-in use of food equipment

POST SIGN " A copy of the most recent establishment inspection report is available upon request "

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

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

Observed raw eggs stored above vegetables.

*10 Clean Sight and Touch

Clean ice machine.

*36 Cloths in-use for wiping between uses stored

Observed wet wiping cloths not held in sanitizer. Observed wiping cloths under cutting boards.

*03 Food products not maintained at 135øF or above

Hot food needs to be held at 135 degrees F or above.

*34 Pest control-routine inspections for

Observed roaches and fruit flies.

*29 Sanitizing solutions, testing devices

Provide sanitizer test strips.

*42 Dirty nonfood contact surfaces

Clean coolers, gaskets, shelves, cooler fans, floors, and freezer. Clean pipe under 3-compartment sin in bar area.

*47 Handwashing signage

Provide handwashing sign.

*32 Maintain in Good Repair

Broken cooler gaskets. Replace rusty cooler shelves.

*19 Water & Plumbing in good repair- per code

Leaking pipe under handwash sink. Missing ice bin pipe.

*42 Nonfood-contact surfaces material

Foil lined surfaces

*19 One Inch Air Gap

Bottom pipe from the ice bin needs to be a minimum of one inch above the floor dtrain

*21 RFSM - Not On Site

*47 RFSM Certificate - Not Display

*40 Reuse of single service articles

*02 Cold Hold (41øF/45øF or below)

Sour cream at 54.0 degrees Pico de gallo at 55.1 degrees Both on the top of the point of usage refrigerator

*03 Food products not maintained at 135øF or above

Cooked onions held at 97.1 degrees

*02 Cold Hold (41øF/45øF or below)

Hard boiled eggs at 49.2 degrees Scour Cream at 48.8 degrees

*22 Handlers-Certificate Not On Site

*45Floor, wall, ceiling - Exposed material

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

Raw fish stored over ready to eat foods (Pico de gallo) In the walk in refrigerator raw chicken stored over beer

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

*21 RFSM - Not On Site

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

Waste water covering a part of the kitchen

*47 RFSM Certificate - Not Display

*39 Keep utensils handles upright or protected

Cup used for a pico de gallo scoop

*42 Nonfood-contact surfaces material

Towel under the cutting board

*01 Cooling -- total 6 hours, 135-41øF

Cooling on the counter

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

Shrimp stored over cooked beans

*10 Clean Sight and Touch

Gross food particles left on clean pans

*34 Outer openings:closed,tight-fitting windows

*47 Permit/license posted

*19 Water & Plumbing in good repair- per code

leaking pipe under the hand wash sink; leaking pipe under the three-compartment sink

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

boxes of french fries stored on the floor;

*21 PIC ensures food handlers properly trained

*28 Do not exceed manuf. use by date

gallon milk with a date of 6/10/17

*21 RFSM - Not On Site

register with the City of Dallas as a Registered Food Service Manager by next inspection(six months)

*36 Cloths in-use for wiping between uses stored

*10 Equipment and Utensils Cleaning-contamination

clean the inside of the ice machine

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

flies observed in the bar area

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

acquire test strips to check the sanitizer level

*33 Rinsing procedures - 3 compartment sink

set up 3-ompartment sink