SUM DANG GOOD CHINESE.

hand washing on back area blocked with food containers must be remove to have properly access to hand sink

missing current RFSM certificate on site must be have FSM registered with the city

bar counters dirty with soils and sugar accumulations must be clean to avoid cross contamination cooler units inside and outside in all areas dirty with soils and grease accumulations must be cle

employees not washing hand during food preparation servers not washing hands when pick up customers food must be hand washing often during operational hours

food containers at floor level must be have food containers 6 inches of the floor level

trash receptacles full at serving areas must be empty to avoid cross contamination

zero concentration at dish washing machine bar area must be have 50 ppm chlorine concentration

fly activity observed must be contact pest management to eliminate pest

vegetables 68 F beef meat 57 F chicken 54 F

vent hood dirty with soils and grease accumulations must be clean to avoid cross contamination

ware washing machine zero sanitizing solution concentration must be at: 50 ppm sanitizing concentration on dish washing machine

missing employee health policies and procedures

floors in all areas

missing sanitizing buckets on all areas must be have sanitizer buckets at : 100 ppm chlorine concentration om sanitizer buckets missing test strips on site must be have test strips on site

vent hood filters dirty with grease and soils accumulations clean vent hood filters to avoid cross contamination

cooler units dirty inside and outside with spills, drippings, stagnant water and food debris in all areas must be clean to avoid cross contamination

missing bodily fluids writing procedures /spill kit

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

shrimp 48 F meat 55 F chicken 53 F must be maintain proper food temperatures below 40 F to avoid cross contamination

sanitizing solutions missing on prep areas must be have sanitizer buckets in all areas at 200-400 ppm Quat chemical concentration missing Quat sanitizer test strips must be have sanitizing test s

missing current RFSM certification on site must be have FSM registered with the city

dish washing machine zero chlorine concentration must be have proper concentration of 50 ppm chlorine to avoid cross contamination

missing individual towels on hand sink must be have individual towels on all hand sinks

containers inside ice for human consumption must be remove and discard ice to avoid cross contamination

missing bodily fluids writing procedures /spill kit

paint peeling off the ceiling inside kitchen area must he replace or repair to proper condition a/c vents rust and oxidize must be repair or replace to proper condition

missing current RFSM certification current FSM must be registered with the city

cooler unit inside kitchen area doors not working properly all cooler units must be repair to proper condition or adjusted properly

cooler units dirty with soils, spills and drippings must be clean and sanitize to avoid cross contamination

floors under equipment in all areas dirty with soils and food debris must be clean to avoid cross contamination ceiling with spills must be clean ceiling in all areas

a/c vents and fan vents inside cooler units dirty with soils, grease and deposits must be clean all a/c vents to avoid cross contamination

veggies above max temp

raw meat next to cooked rice

no sanitizer bucket in front food prep area

date mark all RTE food

wiping cloths stored inside sanitizer only

bell pepper 54'f, veggies 55'f, rie 57'f, meat 50'f

expired foods at 6/10/19 6/18/19

observed raw meat store next to rice and above sauces

provide cleaning for RIF

observed sanitizer bucket store next to chicken

provide date marking for all food left in ric

replace the broken light under the vent hood

provide cover for all food containers

raw chicken, eggs, meat store together raw shrimp above corn

set up sanitizer bucket

all foods in coolers

no towel allow under the cutting board

Can opener blade shows buildup of food soils. Surrounding mechanisms also soiled. Underside of interior compartment of icemaker shows signs of infection of both black mold and pink biofilms. Cond

Raw shell eggs stored over raw pork in walk in cooler.

No employee able to provide evidence of successful completion of Registered Food Service Manager course. Registered Food Service Manager certified through the City of Dallas must be present at all

Light bulb not functioning under vent hood. Lights not functioning under open top reach in coolers.

Please post a sign or placard that latest health inspection report is available upon request.

Glassware in dining room stored inverted on top of cloth napkins. Any potential lip contact surfaces may not be stored on materials that are absorbent.

Water pitcher left in hand wash sink near walk in cooler during entire inspection. All designated hand wash sinks should be accessible at all times.

Please provide easily readable thermometers for all reach in coolers

Moist mop cloths observed in walk in cooler resting on cooling covered foods. When not in employee's hand, moist mop cloths should be stored in sanitizing solution.

Scoop for rice stored in container of water. This should be at at least 135°F. Or the scoop may be stored on a clean section of counter, under running water, or in the food itself with the handl

No soap at hand wash sink by walk in cooler.

Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served. This blue certificate may be obtained from our Goforth Office: Code Co

Front door was propped open at initial time of inspection. If outer doors are to be kept open during operating hours, please apply for a variance.

Bell peppers stored in walk in cooler with other containers and bags resting directly on food.

Please do not store utensils in standing water unless that water is maintained at at least 135°F

Employee observed putting new pair of gloves without first washing hands thoroughly first.

Sanitizer bucket tested at less than 100ppm Quaternary Ammonium. Please make sure supply to Sanitizer dispenser is full.

Location is not displaying a Food Products Establishment Permit issued by the City of Dallas. Please contact our office to resolve this issue: Code Compliance Office: 7901 Goforth Road Dallas, T

DISCARD ITEMS PAST DATE IN WIC

RAW CHICKEN OVER RAW BEEF, RAW EGGS OVER NOODLES

DOORS PROPPED OPEN

INSIDE ICE MACHINE

IN RIC

BULK BIN

CHEESE 52 DEGREE

ICE SCOOP HANDLE IN ICE