Studio Movie Grill

*10 Clean Sight and Touch

Clean and sanitize inside both ice machines.

*32 Damaged Equipment

Replace damaged/broken utensils

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

Cover breading ingredients when not in-use.

*42 Dirty nonfood contact surfaces

Clean shelves for clean dishes

*44 Disposal towels provided with waste receptacle as specified in 228.152(g)(2)

Provide a trash at each hand sink.

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 45 degrees F or below. Violations marked with * onions 50* cheese 54* tomatoes 48* pico 50*

*32 Equipment & Utensils smooth easily cleanable

cannot use cloth under cutting boards get cutting board mats

*21 RFSM - Not On Site

*18 Toxic items labeling-non original container

Label sanitizer buckets

*36 Cloths in-use for wiping between uses stored

*21 RFSM - Not On Site

No RFSM on site

*31 Handwashing lavatory - used for other purpose

Dirty dishes inside hand sink

*14 Wash hands after all other activities

Food staff must wash hands after every contamination

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

Observed food employee chewing gum while handling food. Store employee drinks in designated area.

*39 Equipment in good repair and proper adjustment.

Remove damaged cutting boards (as needed)

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

Label bulk ingredient bins (bread crumbs/flour)

*42 Dirty nonfood contact surfaces

Black buildup on walls - dish area

*43 Clean vent syst:Intake/exhaust air ducts

Clean all air vents - dust buildup

*45 Drying Mops-air dry

Hang mop to air dry

*03 Food products not maintained at 135øF or above

GRILLED CHICKEN USED FOR NACHOS 103

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

RAW SHELL EGGS STORED ABOVE RTE CHEESE

*21 RFSM - Not On Site

*34 Controlling pests. Eliminating harborage conditions

FRUIT FLIES

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

OBESERVED TOWEL STORED ON CUTTING BOARD

*05 Reheat from 41øF to 165øF within 2 hours and/or Commercially processed RTE foods reheated from 4

*36 Cloths in-use for wiping between uses stored

10

*10 Clean Sight and Touch

Cutting board must be cleaned and sanitized (stains observed)

*18 Toxic items storage adjacent to food/utensils

follow ppm recommendations of 50 ppm bleach concentration for sinks

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

observed personal beverages around the food prep area

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

OBSERVED FRUIT FLIES FROM NORTH SIDE BEVERAGE STATION

*14 Gloves single use

OBSERVED KITCHEN EMPLOYEE ON HER PHONE AND CONTINUE TO WORK WITHOUT CHANGING HER GLOVES

*31 Handwashing lavatory - accessible

REPAIR CLOGGED HAND SINK FROM SOUTH SIDE BEVERAGE STATION

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

FINAL NOTICE! NO DRINK IN FOOD PREP. AREA ALLOWED. OBSERVED AN OPEN CAN OF EMPLOYEE'S SOFT DRINK ON FOOD PREP. TABLE

*19 Backflow prevention device - air gap

FINAL NOTICE! INSTALL HOSE BIBB TO FAUCET FROM WHERE HOSE IS CONNECTED

*22 Washing hands only at a designated hand sink

WASH HANDS IN HAND SINK ONLY. OBSERVED EMPLOYEE WASHED HER HANDS IN THREE COMPARTMENT SINK.

*45 Premises shall be maintained in good repair

REPAIR LEAKS FORM KITCHEN DISHWASHING MACHINE AND FAUCET WHICH HOSE IS CONNECTED. REPAIR BROKEN CABINET DOOR FROM BAR

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOOR OF STANDING WATER FROM NORTH SIDE BEVERAGE STATION

*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food

OBSERVED BOTTLED AND CANNED BEVERAGE FROM SODA ICE BIN OF NORTH SIDE BEVERAGE STATION. DO NOT STORE ANY ITEM IN BEVERAGE ICE

*21 RFSM - Not On Site

NOT ON SITE

*19 Backflow prevention device - installed

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

*42 Dirty nonfood contact surfaces

*47 Other Violations

*31 No soap at handsink

*14 <<<PLUMBING/WATER SOURCE/CAPACITY/HOT/COLD >>>

*45 Premises shall be maintained in good repair

*21 RFSM - Not On Site

YOU MUST DISPLAY A REGISTERED FOOD SERVICE MANAGER CERTIFICATE ISSUED BY THE CITY OF DALLAS FOR AT LEAST ONE ON-SITE EMPLOYEE PER SHIFT. YOU ARE NOT IN COMPLIANCE IF THE CERTIFICATE IS NOT ISSUED BY

*10 Hot water sanitizer surface temp. < 160'F

FINAL RINSE TESTED AT 151'F, SANITIZED ALL FOOD EQUIPMENT IN THREE COMPARTMENT SINK WITH SANITIZER UNTIL YOUR MACHINE FINAL RINSE REACH 160'F OR HIGHER

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

DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS

*03 Food products not maintained at 135øF or above

MUSHROOM 109'F, SPANICH DIPPING SAUCE 109'F

*45 Premises shall be maintained in good repair

REPLACE WORN GASKET FROM REACH IN COOLER

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

NO EATING OR DRINKING IN FOOD PREP. AREA. OBSERVED EMPLOYEES' BEVERAGE ON FOOD PREP. TABLE, DISHWASHING AREA AND EMPLOYEE EATING BEHIND NORTH SIDE CONCESSION COUNTER

*29 Warewashing machines thermometer in F.rinse tank

*47 Conditions of Permit-in use of food equipment

*47 Handwashing signage

*29 Warewashing machines thermometer in wash tank

RINSE CYCLE NOT WORKING

*10 Clean Sight and Touch

SODA GUN

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

*21 RFSM - Not On Site

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

*39 Equipment in good repair and proper adjustment.

handsink

*29 Thermometers to be accurate +/- 3'F

*31 Individual, disposable towels

*21 RFSM - Not On Site

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

do not store the cooler lids on the floor

*29 Warewashing machines thermometer in F.rinse tank

*21 RFSM - Not On Site

*47 RFSM Certificate - Not Display

*34 Outer door: solid,selfclosing,tightfitting