St Rocco's

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

Do not store raw shelled egg over beverages

*32 Nonfood surfaces-design to be cleaned easily

Replace worn gasket in all cooling units in prep/service line

*42 Dirty nonfood contact surfaces

Clean food debris in all coolers

*39 Cutting surfaces.

Replace worn cutting boards

*20 Grease Trap Tickets

*21 Outfitter-Certified Food Manager

Renew expired RFSM immediately

*32 Nonfood surfaces-design to be cleaned easily

Remove all plastic wrapping on exterior of reach-in cooler in prep area

*42 Dirty nonfood contact surfaces

Clean racks in walk-in cooler of any debris

*19 Plumbing System Construction

Repair leak at 3 compartment sink

*21 RFSM - Not On Site

Renew food manager certificate with the City of Dallas

*42 Dirty nonfood contact surfaces

*47 RFSM Certificate - Not Display

missing RFSM certificate must be have FSM registered with the city

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

ware washing machine zero concentration sanitizing solution must be have 50 ppm chlorine concentration

*42 Dirty nonfood contact surfaces

bar liquor bottle containers shelving dirty with dust must be clean to avoid cross contamination

*39 Equipment in good repair and proper adjustment.

shelving inside WIC cooler unit rust and oxidize must be replace or repair to proper condition

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty in all areas must be clean inside to avoid cross contamination

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

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

*47 RFSM Certificate - Not Display

missing RFSM certificate must be have FSM registered with the city

*43 Ventilation hood-prevent grease dripping

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

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment dirty in all areas must be clean to avoid cross contamination

*31 Individual, disposable towels

*45 Drying Mops-air dry

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

observed raw eggs store above wines

*18 Toxic items storage adjacent to food/utensils

observed sanitizer bucket next to food

*21 RFSM - Not On Site

expired rfsm

*22 Handlers-Certificate Not On Site

*19 Water & Plumbing in good repair- per code

small leak at 3cs

*36 Cloths in-use for wiping between uses stored

*39 Store equipment & utensils - avoid contamination

knives stored between coolers

*47 RFSM Certificate - Not Display

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Handle of ice scoop resting on food ice at main bar. Plastic bowl used as a scoop for sugar. Any utensils stored in food should have a handle that is above and out of food.

*39 Store equipment & utensils - avoid contamination

Cleaned utensils stored under personal cell phone and charger in dish pit.

*29 Warewashing machines thermometer in wash tank

Warewashing machine thermometer for final rinse never exceeded 125°F. Steam observed coming out of machine.

*02 Cold Hold (41øF/45øF or below)

Foods on service line and in walk in cooler not maintained at proper temperature. Couccous 58.2°F Shallots 54.3°F Cheese 50.4°F Melted ice containing salmon 49.8°F Walk in cooler 45°F

*36 Cloths in-use for wiping between uses stored

Moist mop cloths stored out on food preparation counters out of sanitizing solution. When not in employee's hands, moist mop cloths should be stored in sanitizing solution. Moist cloths with food pa

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

Raw salmon stored above cured meats and ready to eat sausages.

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

Water is condensing on condenser fan in walk in cooler. As drops form fan is transporting condensation throughout interior of walk in cooler. Salmon stored in melted ice in walk in cooler.

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

Employees observed sprinkling salt, cheese, and parsley with bare hands onto cooked and ready to eat foods.

*47 RFSM Certificate - Not Display

Registered Food Service Manager certificate posted in back storage room by walk in cooler. City of Dallas issued Registered Food Service Manager certificate should be post where it is visible to the

*39 Equipment in good repair and proper adjustment.

RIC NOT MAINTAINING PROPER TEMP

*31 Individual, disposable towels

*03 Food products not maintained at 135øF or above

WHITE SAUCE 100

*24 Food Labeling- with common name of the food

SPICES

*47 Handwashing signage

AT ALL HAND SINKS

*32 Package integrity

DENTED CAN

*02 Cold Hold (41øF/45øF or below)

MEATLOAF 51, LOBSTER 58, SHRIMP 49 DEGREE F

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

*29 Food thermometers provided and accessible

INSIDE ALL RIC

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

WATER BOTTLES ON SHELVES NEAR FOOD

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

BARE HAND CONTACT WITH SAUSAGE

*47 Handwashing signage

NO HANDWASHING SIGN ABOVE HAND SINK IN KITCHEN

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

BEEF ABOVE BREAD CRUMBS GROUND BEEF ABOVE WHOLE BEEF

*02 Cold Hold (41øF/45øF or below)

PASTA 59 f

*31 Handwashing lavatory - used for other purpose

SANITIZING BUCKET IN HAND SINK NEXT TO DISHWASHER

*36 Cloths in-use for wiping between uses stored

MULTIPLE WIPING CLOTHS NOT STORED AFTER USE