Stars Grocery & Grill

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

*20 Grease Trap Tickets

provide grease trap ticket

*46 Covered waste receptacle for women's restroom

provide covered receptacle in restroom

*34 Outer openings:closing holes, gaps

repair gap at entrance door

*31 Individual, disposable towels

provide paper towels for hand sinks

*43 Light bulbs, light shields provided

lights in walk in cooler

*42 Dirty nonfood contact surfaces

clean shelves in walk in cooler, clean gaskets, clean freezers, clean cooler doors, clean cabinets under coffee machine

*21 RFSM - Not On Site

provide registered food service manager certificate

*18 Use toxics according to additional condition

sanitizer solution more than 200 ppm

*45 Premises shall be maintained in good repair

repair damaged ceiling tiles, floor tiles, cove base

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

observed raw ground meat stored above french fries in ric

*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held

remove non good food boxes from the shelves

*10 Clean Sight and Touch

upper inside panel of ice machine observed with pink slime

*32 Equipment and Utensils Durability and Strength

remove cardboard shelf liner from shelf under prep sink. remove/peel tape cover from front of fryer.

*43 Ventilation hood systems, adequacy

ventilation

*30 Does Establishment have a current valid permit posted?

post city of dallas health permit in public view

*45 Premises shall be maintained in good repair

replace broken/missing floor tiles repair damaged ceiling over grill

*29 Sanitizing solutions, testing devices

provide chemical test strips to test sanitizer concentration

*34 Outer openings:closing holes, gaps

seal back door properly-replace door sweep

*15 Contact RTE Products w/ Bare Hands

*21 RFSM - Not On Site

a certified food manager shall be present all hours of operation

*47 Other Violations

provide pest control service and maintain records on file

*20 Grease Trap Tickets

service grease trap every 90 days

*39 Store equipment & utensils - avoid contamination

store large serving utensils with handles up

*31 Individual, disposable towels

provide paper towels for hand sinks

*21 RFSM - Not On Site

Renew food manager certificate and register it with City of Dallas

*45 Premises shall be maintained in good repair

Replace damaged roof/ceiling tiles

*47 Other Violations

Provide a choking poster/sign

*31 Handwashing lavatory - accessible

*32 Approved Food Contact Equip.

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

*42 Floors/walls/ceiling/nonfood dirty

*21 RFSM - Not On Site

*36 Cloths in-use for wiping between uses stored

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

*42 Floors/walls/ceiling/nonfood dirty

*43 Clean vent syst:Intake/exhaust air ducts

*14 When to wash hands before donning new gloves

*18 Toxic items labeling-non original container

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

*42 Floors/walls/ceiling/nonfood dirty

*03 Food products not maintained at 135øF or above

food temperature >135 F (120F)

*10 Sanitization after Cleaning

set up sanitizing bucket at prep area with concentration of 100ppm.

*18 Use toxic according to manufacturer direction

sanitizing bucket with high concentration of chlorine 200pm

*27 Cooling, heating, and holding capacities. Equipment

equipment for hot hold program with maximum temperature of only 120 F

*36 Cloths in-use for wiping between uses stored

provide wiping cloth for prep surface

*42 Floors/walls/ceiling/nonfood dirty

clean ceiling and vent in wic

*43 Light bulbs, light shields provided

replace bulb in work in cooler and freezer.

*45Physical Facilities

missing ceiling in wic storage area

*06 Time as PHC:provide written procedures on site

hot hold do not have time as control measure.

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

expired food on shelf

*10 Sanitization after Cleaning

no sanitizing bucket set up

*47 RFSM Certificate - Not Display

rfsm not on site during operation

*30 Food Establishment Permit

for permit not on site

*33 Warewashing equipment, cleaning agents

three compartment sink not set up as required for cleaning

*36 Cloths in-use for wiping between uses stored

wiping towel store on prep surface

*14 Gloves single use

change gloves after washing hands when task changes

*37 Food shall be protected from contamination by storing the food in a clean, dry location

food in store and surfaces area having dust.

*42 Floors/walls/ceiling/nonfood dirty

floor in wic, and store erea area dirty, mold build up in dry storage area walls, front of ric, vent and ceilings.

*43 Light bulbs, light shields provided

replace light in wic and wif

*45Physical Facilities

repair missing ceiling in dry storage, store area, and those wait from leaks.

*21 RFSM - Not On Site

rfsm not on site during operation

*02 Cold Hold (41øF/45øF or below)

RAW CHICKEN WING 54

*03 Food products not maintained at 135øF or above

SPANISH RICE 91

*14 When to wash hands before donning new gloves

*21 RFSM - Not On Site

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

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

*39 Store all equipment & utensil covered or inverted

*42 Dirty nonfood contact surfaces

*45Floor, wall, ceiling - Exposed material

*38 Thawing. under running water criteria - < 4 hours

*19 Water & Plumbing in good repair- per code

PROVIDE HOT WATER AT HAND SINK

*45 Premises shall be maintained in good repair

INSULATION FALLING FROM CEILING IN RESTROOM

*42 Dirty nonfood contact surfaces

EXTERIOR OF FRYERS, CEILINGS AND FAN COVERS IN WALK-IN COOLER, ICE BUILD UP IN FREEZER

*10 Clean Sight and Touch

INSIDE ICE MAKER

*32 Nonfood surfaces-design to be cleaned easily

CARDBOARD ON FLOOR

*24 Food packaged in a establishment, shall be labeled as specified in law

BAGGED ICE

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

BAG OF ONIONS, BOX OF EGGS, AND BOX CHICKEN IN WALK-IN COOLER FLOOR

*34 Outer door: solid,selfclosing,tightfitting

BACK DOOR HAS GAP AT FLOOR

*21 RFSM - Not On Site

MUST HAVE ONE REGISTERED FOOD SERVICE MANAGER ON SITE AT ALL TIMES.

*22 Handlers-Certificate Not On Site

NEW EMPLOYEES HAVE 60 DAYS TO GET FOOD HANDLERS CERTIFICATE.

*27 Cooling method, criteria - smaller portions

POT OF BEANS IN WALK-IN COOLER

*34 Pest control-routine inspections for

rodent droppings in dry storage area

*10 Clean Sight and Touch

ice maker, inside ice maker in retail area

*32 Approved Food Contact Equip.

plastic grocery bag used as liner for rice.

*36 Cloths in-use for wiping between uses stored

wiping cloths left on prep table

*14 Gloves single use

employee rinsed gloves.

*42 Dirty nonfood contact surfaces

floors under shelving, ceilings in Walk-in cooler, microwave

*06 Discard TCS if date marked exceeds temp & time

beans prepared 12/30/17, salsa 12/28/17

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

eggs on floor in cooler

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

store ice scoop on clean surface in back room, ice scoop stored inside ice maker in retail area

*36 Cloths in-use for wiping between uses stored

Soiled wiping clothes improper stored on equipment

*02 Cold Hold (41øF/45øF or below)

s. mushrooms 51.2, s. tomatoes 50.4, & S cheese 49.2F

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

flies

*06 Discard if TCS is in container w/ no date or day

no date marking on prepared foods

*47 Other Violations

Label 3 comp sink

*43 Light bulbs, light shields provided

clean light shields

*34 Outer openings:closing holes, gaps

Close all holes sand gaps in ceilings

*14 When to wash hands before donning new gloves

Donning gloves without washing hands

*42 Floors/walls/ceiling/nonfood dirty

clean floors and drains

*21 RFSM - Not On Site

No RFSM on duty

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

no date marking on prepared food items

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

Cross contamination by arrangement

*03 Food products not maintained at 135øF or above

sandwich 130.0, fried chicken 125.8

*45 Drying Mops-air dry

mop stored in water

*22 Handlers-Certificate Not On Site

certify all staff

*43 Light bulbs, light shields provided

shield lights above soda and slush machines.

*03 Food products not maintained at 135øF or above

chicken was at 126.0 in the hot hold display unit. ( two burnt out bulbs in the case)

*42 Dirty nonfood contact surfaces

clean the side of the fryers ( heavy grease buildup)

*32 Damaged Equipment

Broken gaskets on the refrigerator units ( two doors on left to right Prep table)

*44 Receptacles tight fitting lids, doors, or covers

Replace dumpster lids ( top lids missing)

*28 Date marking commercially prepared of RTE/PHF

the flour in the packaging is expired dates ( aug 2016 etc. )

*45 Walls easily cleanable and light in color

Provide FRP or better material on the wall behind the toilet and up to the cinder brick wall to the marlite material on the wall

*39 Equipment in good repair and proper adjustment.

the card board and newspaper in the bottom of the reach prep table must be removed and clean the bottom of the reach in cooler of old food particles.