St Pete's Dancing Marlin

*36 Cloths in-use for wiping between uses stored

*43 Clean vent syst:Intake/exhaust air ducts

*41 Food Labeling - Bulk Food w/ Card or Sign

*45 Floor contruction requirements

*42 Floors/walls/ceiling/nonfood dirty

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

Discard use by date food items in Cooler

*39 Keep utensils handles upright or protected

keep ice scoop handle upright in ice bin

*21 RFSM - Not On Site

Renew food manager registration with the city of Dallas

*32 Damaged Equipment

Replace chipped rubber spatulas

*45 Drying Mops-air dry

Hang mop or store inverted when not in use

*45 Walls easily cleanable and light in color

Patch holes and repair warping

*19 Water & Plumbing in good repair- per code

Repair leak at 3-compartment sink

*19 Water & Plumbing in good repair- per code

Repair leak at 3-compartment sink.

*32 Equipment and Utensils Multiuse Materials durable

Remove cardboard shelf liners on bottom shelf of prep table.

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

*43 Light bulbs, light shields provided

Repair broken light under vent hood.

*45 Premises shall be maintained in good repair

Repair/reseal gaps/flapping WIC side wall.

*47 Other Violations

Hang mop or store inverted when not in use.

*10 A chemical sanitizer used: contact times criteria

*31 Individual, disposable towels

*32 Equipment & Utensils resistant pit,chip, crazing

*36 Cloths in-use for wiping between uses stored

*42 Dirty nonfood contact surfaces

*43 Clean vent syst:Intake/exhaust air ducts

*32 Maintain in Good Repair

wic 50 degrees f

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

clearly date mark TCS food for 7 days only

*39 Cutting surfaces.

cutting boards

*42 Dirty nonfood contact surfaces

clean shelves, gaskets, coolers inside

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

*37 Beverage tubing and cold-plate beverage cooling

*36 Cloths in-use for wiping food spills used for no other purpose

observed cloth under cutting board

*18 Toxic items labeling-non original container

provide label for chemical spray bottle

*02 Cold Hold (41øF/45øF or below)

food not provide 41 degrees r below (observed 47, 50,2 degrees f)

*14 When to wash hands before donning new gloves

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

*10 Clean Sight and Touch

*29 Food thermometers provided and accessible

*41 Food Labeling - Bulk Food w/ Card or Sign

*02 Cold Hold (41øF/45øF or below)

*45 Premises shall be maintained in good repair

*43 Clean vent syst:Intake/exhaust air ducts

*29 Cold/hot hold unit thermometer easily viewable

*28 Date marking combined ingredients for RTE/ TCS food

*21 RFSM - Not On Site

*38 Thawing. under running water criteria

*47 Handwashing signage

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

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

*02 Cold Hold (41øF/45øF or below)

*21 RFSM - Not On Site

*29 Cold/hot hold unit thermometer easily viewable

*36 Cloths in-use for wiping between uses stored

wiping cloths on counter

*45Physical Facilities Floors,Walls,Ceilings

vent covers needed in ceiling

*28 Date marking commercially prepared RTE/ TCS food

some foods not date marked in WIC

*43 Light bulbs, light shields provided

broken light shields

*29 Food thermometers provided and accessible

no thermometer in cooler

*41 Food Labeling - Bulk Food w/ Card or Sign

bulk foods not labeled

*47 Handwashing signage

*31 Individual, disposable towels

*45 Premises shall be maintained in good repair

holes by wall, floor must be sealed,

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

food items must be labeled

*19 Water & Plumbing in good repair- per code

leak on hand wash sink

*41 Food storage containers, identified with common name of food.

label bins

*10 Clean Sight and Touch

can opener blade

*02 Cold Hold (41øF/45øF or below)

Soup 55°F Ensure proper ice bath level to maintain 41°F and below.

*03 Food products not maintained at 135øF or above

Baked Potato at 120°F - Maintain 135°F for hot hold

*45 Floor& wall junctures- coved & sealed

Replace missing cove base/

*31 Individual, disposable towels

Refill paper towels when empty

*27 Cooling, heating, and holding capacities. Equipment

Do not overstock drop ins past fill line

*21 RFSM - Not On Site

CFM to be on site during operating hours - arrived mid inspection

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

Store ice handle out of ice, not to be used for customers & cooling

*15 Contact RTE Products w/ Bare Hands

waitress bare handed lemons for bar use

*14 When to wash hands before donning new gloves

cook and waitress donned gloves without washing hands

*10 Clean Sight and Touch

crevices where knives are stored are filled with dust and food build up

*39 Cutting surfaces.

heavily used "fuzzy" cutting boards in use. must be resurfaced or thrown away

*34 Outer openings:closed,tight-fitting windows

door open leading to patio without means of protecting against

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

employee eating in prep area, 2 open cup of water in prep area

*18 Toxic items labeling-non original container

label all spray bottles

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

handle in ice in ice bin outside waiter prep area near soda machine for consumption