Subroc Deli

*19 Water & Plumbing in good repair- per code

TEMP NOT AT 110F AT FRONT HAND SINK

*20 Grease Trap Tickets

NO RECORDS

*21 RFSM - Not On Site

REGISTER WITH COD

*28 Date marking combined ingredients for RTE/ TCS food

PLACE DATE ON GOODS

*34 Pest control-routine inspections for

RECORDS NEEDED

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

*42 Dirty nonfood contact surfaces

CLEAN INTERIOR OF RIC

*19 Water & Plumbing in good repair- per code

LEAK AT HANDSINK, HOT WATER NOT REACHING TEMP OF 110F

*20 Grease Trap Tickets

NO RECORDS

*21 RFSM - Not On Site

*31 Individual, disposable towels

NEEDED AT HAND SINK

*32 Damaged Equipment

CLEAN DOOR GASKETS IN BACK OF KITCHEN

*26 Consumer Advisory--Disclosure--description criteria

NEEDED ON MENU

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

SAUCE BOTTLES

*45Physical Facilities Floors,Walls,Ceilings

CLEAN WALLS

*47 Other Violations

NOTICE NEEDS TO BE POSTED

*34 Pest control-routine inspections for

NEED RECORDS

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

NO SOP OR EMPLOYEE HEALTH

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

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

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

BOTTLES OF SAUCES

*45Floors easily cleanable

*47 Other Violations

NOTICE OF HEALTH INSPECTION REPORT

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS STORED IN SANITIZER BUCKER IN BETWEEN USE

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

OPEN CONTAINER DRINK IN BACK AREA

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

*19 Hand sink water temperature below 110'F

FRONT HAND SINK 96 DEGREE F

*40 Reuse of single service articles

CAN NOT REUSE ITEMS FOR SINGLE SERVICE, CONTAINER HAS RICE ON OUT SIDE BUT POTATO IS STORED INSIDE

*20 Grease Trap Tickets

NOT AVAILABLE

*24 Food Label- manufacture/packer/distrubtor name

ON PREPACKAGED ITEMS ON DISPLAY (SALADS, CUT FRUIT, PASTA SALADS)

*10 Clean Sight and Touch

INSIDE COOLER, INSIDE MICROWAVE

*02 Cold Hold (41øF/45øF or below)

SOUR CREAM 48 DEGREE F

*14 When to wash hands between raw and RTE foods

OBSERVED EMPLOYEE HANDLE RAW GROUND BEEF FOR BURGER AND THEN HANDLE RTE BUN FOR BURGER WITHOUT CHANGING GLOVES AND WASHING HANDS

*31 Handwashing lavatory - used for other purpose

BACK HAND SINK TO STORE GLOVES

*02 Cold Hold (41øF/45øF or below)

EGG SALAD 45 DEGREE, TUNA SALAD 44.6 DEGREE F

*24 Food Label- manufacture/packer/distrubtor name

ON PREPACKAGED ITEMS ON DISPLAY (SALADS, CUT FRUIT, PASTA SALADS)

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

*19 Hand sink water temperature below 110'F

BACK HAND SINK FLUCTUATES WITH MAX TEMP OF 97 DEGREE F AFTER 5 MIN FRONT HAND SINK MAX TEMP 92 DEGREE F AFTER 5 MIN

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

OBSERVED OPEN CONTAINER DRINK IN KITCHEN AREA ON PREP TABLE

*36 Cloths in-use for wiping between uses stored

OBSERVED SEVERAL TOWELS ON FOOD PREP AREA NOT BEING USED

*24 Food Label- manufacture/packer/distrubtor name

NO LABEL ON BAKED GOODS COMING FROM OUTSIDE BAKERY, MUST HAVE LABEL ON PRODUCT

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

RAW EGGS OVER UNCUT TOMATOES

*29 Food thermometers provided and accessible

IN DELI RIC

*47 Handwashing signage

AT ALL HAND SINKS

*45 Wall and ceiling covering materials shall be attached so that they are easily cleanable

Missing tiles from under service counter need cash register.

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

Please remove cloth towels from under cutting boards. Any surfaces should be non absorbent

*02 Cold Hold (41øF/45øF or below)

Reach in coolers holding food out of temperature. Cured ham 55.0°F Tuna Salad 52.7°F Mayonnaise 53.2°F Please keep covers on coolers when not busy. Recommend auditing temperatures to verify foo

*43 Clean vent syst:Intake/exhaust air ducts

Ventilation intake shows buildup of dust and lint directly over work table in back production area.

*10 Clean Sight and Touch

Feeder for deli slicer shows buildup of food soil in between 'teeth'.

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

Bread stored adjacent to hand wash sink on service line.

*19 Hand sink water temperature below 110'F

Hand wash sink on service area reached 96.4°F Hand wash sink in back food preparation area reached 102.1°F

*42 Floors/walls/ceiling/nonfood dirty

Area around cook top and deep fat fryers shows buildup of food soil. Recommend developing a periodic cleaning process so that floors do not attract pests.

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

Food packaged on site must have label: Common Name Date Packaged (or expiration date) Company Name Address of location packaged List of ingredients in descending order of amount Possible allerge

*29 Cold/hot hold unit thermometer easily viewable

Reach in cooler by back cooking area does not have a thermometer that easily readable.

*01 Cooling -- within 2 hours, 135-70øF

Food left on counter to cool. Ground beef was removed from hot hold and placed into a single plastic container. No log was kept of when food was removed from hot hold. Center of ground beef mixture

*20 Grease Trap Tickets

Records of most recent grease trap service should be kept on site. This is called the Dallas Liquid Waste Manifest. Grease traps must be serviced at least once every three months, or more frequently

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

Foods (Avocados and Onions) were stored directly under and adjacent to hand wash sink. Corrected on site.