Sunny South BBQ

*03 Food products not maintained at 135øF or above

WARMER IN THE KITCHEN HAS BROKEN DOORS, NOT MAINTAINING THE TEMPERATURE OF AT LEAST 135'F.

*20 Grease Trap Tickets

*32 Equipment & Utensils resistant pit,chip, crazing

DISCARD WORN OUT/DAMAGED UTENSILS

*36 Cloths in-use for wiping between uses stored

*45 Walls easily cleanable and light in color

*42 Floors/walls/ceiling/nonfood dirty

Clean food debris (onion peels) by dry storage

*45Physical Facilities Floors,Walls,Ceilings

Repaint walls by stove & inside walk-in

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

Ensure to cover foods in reach-in cooler

*21 Outfitter-Certified Food Manager

Register food manager certificates with City of Dallas + post

*32 Equipment and Utensils Multiuse Materials durable

Remove all foil liners throughout. Replace with approved material that can be cleaned and sanitized

*33 Rinsing procedures - 3 compartment sink

3 compartment sink mislabeled>correct order: wash/rinse/sanitize

*10 Clean Sight and Touch

FLOOR DIRTY IN WALK IN COOLER

*15 Bare hands contact with ready-to-eat foods

*21 RFSM - Not On Site

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

*36 Cloths in-use for wiping between uses stored

*38 Thawing. under running water criteria

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

RAW TURKEY OVER RAW BEEF

*10 Clean Sight and Touch

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

*34 Outer door: solid,selfclosing,tightfitting

*36 Cloths in-use for wiping between uses stored

*42 Dirty nonfood contact surfaces

*10 Clean Sight and Touch

*27 Cooling, heating, and holding capacities. Equipment

*36 Cloths in-use for wiping between uses stored

*02 Cold Hold (41øF/45øF or below)

*10 Clean Sight and Touch

DIRTY CAN OPENER

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

*36 Cloths in-use for wiping between uses stored

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

*03 Food products not maintained at 135øF or above

COOKED CHOPPED BEEF: 122.4 F

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

DENTED FOOD CANS OF TOMATO KETCHUP

*19 Water & Plumbing in good repair- per code

REPAIR RESTROOM HAND SINK PLUMBING

*21 RFSM - Not On Site

CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*22 Handlers-Certificate Not On Site

FOOD HANDLERS CERTIFICATES NEEDED FOR ALL FOOD PREPARATION WORKERS

*28 Date marking commercially prepared RTE/ TCS food

DATE MARK ALL COOKED FOOD ITEMS AND DISCARD FOODS WITHIN SEVEN DAYS

*29 Sanitizing solutions, testing devices

CHLORINE SANITIZING TEST STRIPS NEEDED FOR CHLORINE BLEACH SANITIZING BUCKETS

*35 Hair Restraints effective

ONE KITCHEN WORKER NOT WEARING HAIR RESTRAINT

*29 Sanitizing solutions, testing devices

PROVIDE CHLORINE TEST STRIPS FOR ESTABLISHMENT

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

OPEN PERSONAL EMPLOYEE DRINK RESTING ON A FOOD PREPARATION TABLE

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*02 Cold Hold (41øF/45øF or below)

SLICED CUT TOMATOES BEING HELD AT 48.5 F

*24 Food Labeling- with common name of the food

COMMON NAME LABELING OF BULK FOOD CONTAINERS

*31 No soap at handsink

PROVIDE SOAP AT THE HAND SINKS IN THE ESTABLISHMENT

*47 Handwashing signage

HAND WASH SIGN NEEDED AT THE HAND SINK

*03 Food products not maintained at 135øF or above

98.1 F - CHOPPED BEEF

*10 Clean Sight and Touch

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLER CARDS FOR ALL STAFF BY ( 02/ 12 / 2018)

*24 Food Labeling- with common name of the food

LABEL ALL BULK FOOD INGREDIENT CONTAINERS (SUGAR, RICE, BEANS ETC)

*28 Date marking commercially prepared of RTE/PHF

DATE MARK ALL COOKED FOODS IN THE WALK IN COOLER

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKETS

*47 Handwashing signage

PROVIDE HAND WASH SIGNS FOR ALL HAND SINKS

*46 Physical Facilities Premises

CLEAN THE TOILET SEAT IN THE RESTROOM

*29 Sanitizing solutions, testing devices

PROVIDE CHLORINE TEST STRIPS

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

missing writing employee health policies

*43 Clean vent syst:Intake/exhaust air ducts

vent- hood system needs to clean

*22 Handlers-Certificate Not On Site

missing food handler cards

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing writing procedures for body fluids / spill kit

*39 Equipment in good repair and proper adjustment.

repair Wi cooler to lower temperature 40 F or below - work order already in place -

*34 Outer openings:closing holes, gaps

exit back door missing weather strips in all corners

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

water leaks 3 compartment sink

*29 Sanitizing solutions, testing devices

sanitizer solutions missing sanitizer bucket 100 ppm 3 compartment sink 50 ppm

*45 Clean facilities as often as necessary.

remove soils from walls during operational hours

*33 Remove soils from equipment & utensils

remove soils from equipment WI cooler vents fans and walls

*02 Cold Hold (41øF/45øF or below)

raw meat 49 F , chicken 47 F pork 48 F

*20 Grease Trap Tickets

Missing the trip ticket

*21 RFSM - Not On Site

RFSM must be on site during the operation.

*22 Handlers-Certificate Not On Site

Missing food handlers certificate.

*28 Date marking commercially prepared of RTE/PHF

date marked potatoes for the 7 days

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

raw eggs stored above ready to eat lettuce.

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

missing the test strips