Stock & Barrel Restaurant

*19 Water & Plumbing in good repair- per code

Hand sink knob missing at bar hand sink

*36 Cloths in-use for wiping between uses stored

cloths need to be in the sanitizing sink between usage

*32 Damaged Equipment

cutting board need to be resurfaced from any grooves or seep cuts

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

BODILY FLUIDS PAPERWORK OR SPILL KIT

*31 Handwashing lavatory - used for other purpose

PAN SITTING IN FRONT HAND SINK

*47 Other Violations

DISPLAY INSPECTION REPORT OR POST SIGNAGE

*21 RFSM - Not On Site

no rfsm observed during the inspection

*39 Cutting surfaces.

repair worn cutting boards throughout

*24 Food Labeling- with common name of the food

label all food squeezed bottles

*15 Contact RTE Products w/ Bare Hands

observed employee use bare hand to handle rte food

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

provide cover for tea urn

*45 Premises shall be maintained in good repair

cabinet underneath tea urn observed not in good repair

*47 Handler-Certificate Not on site

food establishment must maintain on premises a certificate of completion of the food handler training-each employee

*02 Untreated shell eggs need to be at 45§F or <

3 carton of eggs observed out at room temperature. raw eggs observed at 53.5

*18 Toxic items labeling-non original container

label chemical spray bottles

*31 Individual, disposable towels

no paper towels

*31 Handwashing lavatory - used for other purpose

HAND SINK AT BAR IS BEING USED FOR OTHER PURPOSE, STRAINER AT SINK. HAND SINK FOR WASHING HANDS ONLY.

*18 Toxic items labeling-non original container

OBSERVED PURPLE LIQUID IN SPRAY BOTTLE, SPRAY BOTTLE HAS CLEANER. LABEL SPRAY BOTTLE.

*39 Store all equipment & utensil covered or inverted

OBSERVED POTS STORE UPRIGHT AND UNCOVERED. STORE INVERTED OR COVERED TO PREVENT BUILD UP OF GRIME.

*42 Dirty nonfood contact surfaces

GRIME BUILD UP ON GASKET OF WALK IN COOLER. DUST BUILD UP ON VENT OF WALK IN COOLER.

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

OBSERVED KNIFES STORED IN BETWEEN EQUIPMENT, OBSERVED NOZZLE STORE IN CONTAINER THAT HAS GRIME BUILD UP. STORE ON CLEAN SURFACES.

*45 Store maintenance equip away from food/food equip

OBSERVED PAINT STORED ABOVE FOOD UTENSILS AND EQUIPMENT. STORE SEPARATE.

*10 Clean Sight and Touch

GRIME BUILD UP INSIDE OF ICE MACHINE, CLEAN AND SANITIZE.

*20 Grease Trap Tickets

GREASE TRAP TICKETS NOT READILY AVAILABLE. HAVE ONSITE AT ALL TIMES.

*47 Handler-Certificate Not on site

HAVE ALL EMPLOYEES,, HANDLING FOOD, TEXAS FOOD HANDLER CARDS ONSITE.

*39 Equipment in good repair and proper adjustment.

shelving at bar cooler units rust and oxidize must be replace or repair to proper condition

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

missing date marking on food containers on all cooler units must be date mark all food containers to avoid cross contamination

*06 Discard TCS if date marked exceeds temp & time

food containers exceed expiration dates 07/31/19 must be discard or dispose when dates are expired

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

food containers not covered inside WI cooler unit must be cover or have lid covers on all food containers inside all cooler units

*10 Equipment and Utensils Cleaning-contamination

cooler units at bar area dirty with old spills must be clean to avoid cross contamination

*20 Grease Trap Tickets

missing current grease trap ticket must be have current grease trap ticket

*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos

missing sanitizer buckets at prep area must be have sanitizer buckets 400 ppm Quat

*24 Food Labeling- with common name of the food

missing food labels on food containers must be label all food containers

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

missing date marking on squeeze bottles sauces and food containers must be have date marking on all food containers

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

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

PIC must be discard food containers without bear dates or labels

*02 Outfitter-Food Temperatures (Cold).

RI cooler units at 49 F front area must be maintain proper food temperature at 40 F

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

missing lids or plastic covered inside WI cooler units tray must be have food containers covered on all areas to avoid food contamination

*47 RFSM Certificate - Not Display

*29 Food thermometers provided and accessible

thermometers need to be accessible and proper adjusted to correct temperatures

*39 Equipment in good repair and proper adjustment.

RI Cooler unit - kitchen area- need to verified temperatures at 40 F or below if not need to be readjusted or repair

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

sanitizer solution need proper adjustment: Quat 200 ppm at 3 compartment sink sanitizer bucket 400 ppm

*25 HACCP Plan Record to be maintained

missing HACCP plan for raw seafood -raw tuna tartar -

*02 Cold Hold (41øF/45øF or below)

CHORIZO: 50.0 F

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE AT THE TIME OF INSPECTION.

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE TWO THERMOMETERS FOR TWO REACH IN COOLERS MISSING THEM

*31 No soap at handsink

NO SOAP AT THE BAR HAND SINK

*32 Damaged Equipment

SEVERAL BROKEN REACH IN COOLER GASKETS

*35 Hair Restraints effective

ONE FOOD PREPARATION WORKER NOT WEARING A HAIR RESTRAINT

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

FOOD ITEMS UNCOVERED IN THE WALK IN COOLER

*42 Dirty nonfood contact surfaces

CLEAN THE REACH IN COOLER DOOR GASKETS (BAR)

*47 Handwashing signage

PROVIDE HAND WASH SIGNS FOR ALL HAND SINKS IN THE ESTABLISHMENT INCLUDING THE RESTROOMS