Stackhouse Burgers

*10 Clean Sight and Touch

clean ice machine

*36 Cloths in-use for wiping between uses stored

wiping cloths must be stored in sanitizer bucket

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

need lids on containers in WIC

*45 Premises shall be maintained in good repair

repair/replace refrigerator door (under flat top)

*10 Clean Sight and Touch

Clean inside of ice machine

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

Store utensils correctly (Chicken)

*42 Dirty nonfood contact surfaces

Clean vent covers in restrooms

*45 Premises shall be maintained in good repair

Fix hand sink water pressure

*10 Clean Sight and Touch

Clean ice dispenser at drink machine

*10 Clean Sight and Touch

Detail clean inside of reach-in-cooler.

*21 RFSM - Not On Site

RFSM not on site.

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

Must have test strips to check your concentration of sanitizer.

*31 Handwashing lavatory - accessible

Handsink not accessible, bag of towels stored inside of back handsink.

*33 Warewashing machines auto. dispense detergents

The sanitizer at dishmachine is not dispensing correctly.

*45 Lockers to be used to store personal items

Properly store personal items in the kitchen area(observed inside the back hansdink).

*36 Cloths in-use for wiping between uses stored

Properly store wet wiping cloths. sanitizing solution when not used.

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

Observed food stored on the floor, WIC.

*38 Thawing. under running water criteria

Observed thawing inside 2 compartment sink, at room temperature.

*45 Drying Mops-air dry

Hang wet mops to dry.

*31 Handwashing lavatory - accessible

hand sink access block

*36 Cloths in-use for wiping between uses stored

wiping cloth store on prep surface.

*47 Other Violations

disposable hand gloves store on prep surface, ice scoop store in ice.

*14 Gloves single use

single gloves use multiple time, when remove did not wash his hands before putting on another glove.

*29 Sanitizing solutions, testing devices

no test strip

*10 Sanitization after Cleaning

no sanitizer in dishwash

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

LABEL BULK BINS-COS

*10 Clean Sight and Touch

ICE CHUTE AT SODA MACHINE

*39 Equipment in good repair and proper adjustment.

REPLACE BROKEN TOPS FOR BULK BIN

*47 Handwashing signage

AT HAND SINK

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

DESIGNATE AREA FOR PERSONAL ITEMS

*02 Cold Hold (41øF/45øF or below)

BUTTERMILK BATTER 46 DEGREE F, RAW TURKEY 46 DEGREE F

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

DATE ITEMS IN WIC STORED OVER 24 HRS

*10 Clean Sight and Touch

clean all food contact surfaces & clean RIC(s)

*14 When to wash hands before donning new gloves

Donning gloves without washing hands

*24 Food Label- manufacture/packer/distrubtor name

observed food products for sale not properly label

*32 Damaged Equipment

replace all damage gaskets on RIC & WIC (s) and remove rust from prep table

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

Cover all food to prevent cross contamination

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improperly stored on equipment

*02 Cold Hold (41øF/45øF or below)

veggies, 63.6F, s. ham 51.8F, s. fries 57.0F, s. tomatoes 52.8F & s. cheese 54.6

*39 Store all equipment & utensil covered or inverted

invert / cover all single service items

*42 Floors/walls/ceiling/nonfood dirty

remove dust from ceiling over prep area , walls & floors inside kitchen

*22 Handlers-Certificate Not On Site

provide copies of certifications for all employees

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

observed personal drink stored above open container of lettuce

*35 Hair Restraints effective

*45Floor, wall, ceiling - Exposed material

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

*47 Other Violations

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*31 Individual, disposable towels

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

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

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improper stored on equipment

*02 Cold Hold (41øF/45øF or below)

s. cheese 51.5, raw g. beef 52.2F s.& tomatoes 50.8F

*14 When to wash hands before donning new gloves

Donning gloves without washing hands

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

label bulk containers

*39 Store all equipment & utensil covered or inverted

invert dishes and single service items

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

personal drinks stored on prepping cutting board

*10 Clean Sight and Touch

clean RIC(s) and cutting boards

*31 Handwashing lavatory - accessible

block with mop buckets

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

cross contamination by storage and arrangement r. eggs with raw g. meat ball

*22 Handlers-Certificate Not On Site

certify all staff

*19 One Inch Air Gap

provide

*02 Cold Hold (41øF/45øF or below)

d. tomatoes 48.4, s. tomatoes 48.2, s. cheese 47.7 & s. cheese 55.4

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

personal drinks in prep area

*43 Clean vent syst:Intake/exhaust air ducts

clean

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

expired date marking

*21 RFSM - Not On Site

no RFSM on duty

*31 Individual, disposable towels

no paper towels

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improper stored on equipment

*42 Floors/walls/ceiling/nonfood dirty

clean gaskets

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

equipment stored improperly on floor

*14 When to wash hands before donning new gloves

Donning gloves without washing hands

*14 When to wash hands before donning new gloves

*02 Cold Hold (41øF/45øF or below)

onion ring wash 45.1°F, ground beef 61.2°F in cooler drawers - prepared around 12pm, honey mustard 52.3°F, roast beef 54.7°F

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

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

raw beef stored over potatoes

*06 Discard TCS if date marked exceeds temp & time

cole slaw dressing 9/2/17, tartar 9/4/17, coco 8/4

*21 RFSM - Not On Site

*39 Soda nozzles and ice bin clean to remove soil

*32 Nonfood surfaces-design to be cleaned easily

plastic wrap used to hand equipment

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

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

hold hold unit with melted cheese, onions, and mushrooms stored on bottom shelf of prep table next to trash can.

*26 Consumer Advisory Disclosure---asterisking

Menu (both menu board and paper menus) lack asterisk on animal-derived foods that may be served raw or undercooked at customer's request.

*22 Handlers-Certificate Not On Site

*36 Cloths in-use for wiping between uses stored

employees hanging wiping clothes off of aprons.

*02 Cold Hold (41øF/45øF or below)

sliced tomatoes 44.2°F, black bean patty 45.4°F, ranch dressing 56.8°F

*14 When to wash hands before donning new gloves

*20 Grease Trap Tickets

*47 Other Violations

IN ORDER TO ALLOW DOGS ON THE PREMISES, YOU MUST APPLY FOR A 'DOG FRIENDLY PATIO' VARIANCE PERMIT FROM OUR OFFICE 7901 GOFORTH RD DALLAS TX 75238. YOU ARE REQUESTED TO COMPLY WITH THE CONDITIONS OUTL

*31 Individual, disposable towels

*10 Chlorine sanitizer concentration, minimum temp.

0ppm

*18 Toxic items labeling-non original container

*21 RFSM - Not On Site

*26 Consumer Advisory Disclosure---asterisking

*31 Handwashing lavatory - used for other purpose

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

Store employee drinks away from customer food.