Stampede 66 Restaurant

*32 Thermometer in good condition or discarded

IN RIC ON LINES

*14 When to wash hands before donning new gloves

*47 Handwashing signage

AT BAR

*31 No soap at handsink

*10 Clean Sight and Touch

ICE SCOOP HOLDER AT ICE MACHINE COS

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

DESIGNATE AREA FOR EMPLOYEE ITEMS

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

RAW CHICKEN FEET OVER COOKED EGGS COS

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

*31 Handwashing lavatory - used for other purpose

KNIFE IN HAND SINK

*15 Contact RTE Products w/ Bare Hands

WITH DESSERT

*14 When to wash hands before donning new gloves

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

ITEMS MISSING DATE

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

EGG YOLKS OVER BISCUITS

*47 Handwashing signage

AT HAND SINK AT BAR

*38 Thawing. under running water criteria -thawed RTE <41F

THAW UNDER RUNNING WATER

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

BULK BIN COVERS

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

BULK BINS NEED TO BE COVERED

*33 Mechanical warewashing equip., wash solution temp.

WASH TEMP 150 DEGREE F

*29 Food thermometers provided and accessible

INSIDE WIC

*24 Shellstock tags not commingled

OYSTERS

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN VENTS IN WIC

*39 Equipment in good repair and proper adjustment.

ENSURE COLD HOLD EQUIPMENT IS IN GOOD REPAIR

*21 RFSM - Not On Site

REGISTER WITH THE CITY OF DALLAS

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

DISCARD IF AFTER USE BY DATE 10/29

*10 Chlorine sanitizer concentration, minimum temp.

10 PPM CHLORINE AT THE BAR

*31 Handwashing lavatory - allow convenient

MUST DESIGNATE A HAND SINK FOR FRONT AREA

*02 Cold Hold (41øF/45øF or below)

RAW FISH 48 DEGREE F, RED PEPPER SAUCE 46 DEGREE F

*36 Cloths in-use for wiping between uses stored

*19 Water & Plumbing in good repair- per code

NO HOT WATER AT HAND SINK- NEED SERVICE

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

LABEL BULK BINS

*18 Toxic items storage adjacent to food/utensils

SANITIZER BUCKET NEXT TO BUTTER

*38 Thawing. under running water criteria -thawed RTE <41F

THAW UNDER RUNNING WATER

*36 Cloths in-use for wiping between uses stored

Towels should be either in use or stored in sanitizing solution, not left on work surfaces.

*47 RFSM Certificate - Not Display

Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served. This blue certificate may be obtained from our Goforth Office: Code Co

*02 Cold Hold (41øF/45øF or below)

Corn 47.8°F Pickles 46.3°F Onions 53.2°F

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

Raw fish and shrimp stored above ready to eat lettuce.

*31 Individual, disposable towels

Hand wash sinks lacking individual disposable towels at beverage service area and bar area.

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

Foods in reach in cooler in bar food prep area not date marked (cut bacon, pickled onions, corn, lettuce, et al)

*39 Equipment in good repair and proper adjustment.

Doors to hot hold cabinet not closing properly on main production area of kitchen. Drain to hand wash sink near beverage service area drains slowly. Ice machine shows significant rust and biofil