Street's Fine Chicken

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

*42 Dirty nonfood contact surfaces

Remove ice build up

*18 Toxic items labeling-non original container

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

Pan on lettuce

*10 Clean Sight and Touch

Clean ice machine

*31 Individual, disposable towels

*02 Cold Hold (41øF/45øF or below)

Maintain proper cold holding temps

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

Breads may not be exposed to cross contaminants during food prep

*42 Dirty nonfood contact surfaces

*45 Drying Mops-air dry

*36 Cloths in-use for wiping between uses stored

*34 Controlling pests. Eliminating harborage conditions

*21 RFSM - Not On Site

No RFSM on duty during the inspection

*39 Keep utensils handles upright or protected

Use utensils with handles to dispense food/ butter p

*45 Premises shall be maintained in good repair

Floor inside walk in cooler observed not in good repair

*39 Air-drying required after cleaning & sanitiziing

Observed dishes stored wet/ rack - must air dry

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Employee observed touching food after touching lamp and face

*14 When to wash

Employee observed not washing hands after switching tasks

*18 Toxic items stored above food/utensils

Toxic substance (sanitizer ) stored above and next to food

*20 Grease Trap Tickets

grease trap ticket not available

*31 No soap at handsink

Hand sink at bar missing soap and paper towels

*32 Damaged Equipment

Torn gaskets on multiple reach in coolers

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

Employee beverage bottle on prep surface next to food

*42 Dirty nonfood contact surfaces

Soiled cooler gaskets

*47 Handwashing signage

Missing hand wash signs in restrooms

*42 Dirty nonfood contact surfaces

Maintain clean surfaces

*02 Cold Hold (41øF/45øF or below)

Animal products must be maintained at a cold holding temp of 41 or below

*10 Clean Sight and Touch

Dirty can opener blade

*18 Toxic items labeling-non original container

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

*45 Drying Mops-air dry

*47 Conditions of Permit-in use of food equipment

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below these 59 degrees F* Do not double stack food containers-it cause insulation & higher temperatures

*32 Equipment has cracks and corners

Replace broken a chipped food containers

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

Bowl of garlic on lettuce Mixing bowl on coleslaw Dressing on lettuce Bottom of food containers Sitting directly on food. you do not know where the bottom has been

*31 Handwashing lavatory - used for other purpose

HAND SINK FOR HAND WASH ONLY

*18 Toxic items labeling for original container

RELABEL SANITIZE BUCKET

*21 RFSM - Not On Site

REGISTERED WITH THE CITY OF DALLAS

*29 Food thermometers provided and accessible

IN ALL RICS

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD, NO TOWELS AS LINER AT BAR UNDER CUPS

*02 Cold Hold (41øF/45øF or below)

MILK BATH 47 DEGREE F, RASPBERRIES 53 DEGREE F- AT BAR

*39 Keep utensils handles upright or protected

IN HAND SINK

*31 Handwashing lavatory - used for other purpose

FOR HAND WASHING ONLY

*29 Food thermometers provided and accessible

IN SERVER COOLER

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

ENSURE PROPER DATE MARKING

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

RAW SHELLED EGGS OVER GROUND BEEF- COS

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

RAW CHICKEN OVER CUT POTATO IN WIC

*14 When to wash hands

EMPLOYEE TOUCHED FLOOR AND DID NOT WASH HANDS AND CHANGE GLOVES PRIOR TO CONTINUING FOOD PREP

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

MOLDED BLACKBERRIES

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARDS

*47 Handwashing signage

AT BAR

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

UNLABELED PERSONAL ITEMS IN WIC

*39 Store all equipment & utensil covered or inverted

ALUMINUM CONTAINERS TO GO CONTAINERS

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

LABEL BULK BINS

*47 Handwashing signage

AT THE BAR

*18 Toxic items storage adjacent to food/utensils

STORED ABOVE AND NEXT TOWELS

*03 Food products not maintained at 135øF or above

MEAT IN HOT HOLD @127 DEGREE F

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

ENSURE ITEMS HAVE DATE IN COOLER

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

RAW EGGS OVER POTATOES AND DRINKS IN COOLER RAW CHICKEN OVER RAW SHRIMP IN COOLER

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

*40 Single use articel wrapped or dispensed

*43 Light 20 foot : Reach-in cooler

*43 Light bulbs, light shields provided

Light not functioning under vent hood in production area of kitchen.

*45 Floor& wall junctures- coved & sealed

Bare concrete on floors with partial areas with broken former sealer.

*10 Chlorine sanitizer concentration, minimum temp.

Warewashing machine tested at less than 100ppm Chlorine

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

Pickles stored under raw chicken in reach in cooler.

*32 Maintain in Good Repair

Part of dishwashing area leaking on floor.

*10 Chlorine sanitizer concentration, minimum temp.

CHLORINE SANITIZER AT 0 PPM

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN AIR COVERS

*36 Cloths in-use for wiping between uses stored

ALL WIPING CLOTHS MUST BE STORED IN SANITIZER BUCKET WHEN NOT IN USE

*31 Individual, disposable towels

NO PAPER TOWELS AT HAND WASH SINK (BAR AND PREP AREA)