Sushi Fork

*31 Handwashing lavatory - accessible

hand sink blocked and used for filling water container

*35 Hair Restraints effective

hair nets or hats required

*45 Lockers to be used to store personal items

personal items on prep surface (bag/purse)

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

move nat trap from above food and utensils

*36 Cloths in-use for wiping between uses stored

sanitation cloths not in solution

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below.

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

employee drinks on prep table

*45 Lockers to be used to store personal items

personal items on prep surfaces- phone chargers

*21 RFSM - Not On Site

Must have a RFSM on site at all times food is being produced. must register learn2serve with the city of Dallas

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

Sanitation buckets must be off floor

*41 Food Labeling - Bulk food for self dispensing

Label all bulk goods with the common name

*18 Toxic items labeling-non original container

Must label all chemicals not in their original container with common name

*02 Cold Hold (41øF/45øF or below)

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

employee drink on prep table

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

soiled apron next to condiments

*32 Equipment & Utensils smooth easily cleanable

can not use cloth under cutting bard

*02 Cold Hold (41øF/45øF or below)

couscous 49.6F hummus 45.9F do not mix old and new foods if temps are bad

*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

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

separate raw turkey from pre cooked pork

*03 Food products not maintained at 135øF or above

lamb/beef gyro 128F chicken gyro 80F, 115F keep outside at 135F

*21 RFSM - Not On Site

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

*29 Food thermometers provided and accessible

*47 Conditions of Permit-in use of food equipment

*20 Grease Trap Tickets

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

ensure employees are date marking properly food over 7 days old discarded

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

rice container

*19 Hand sink water temperature below 110'F

hot water in w restroom not working or very slow must have hot water if this is the employee restroom actually a #31 violation

*39 Store all equipment & utensil covered or inverted

flip single use bowls

*14 When to wash hands before donning new gloves

must wash hands before donning gloves

*21 RFSM - Not On Site

get certified and registered

*03 Food products not maintained at 135øF or above

falafel 102 F- must keep at or above 135 F brussel sprouts 88 F grilled veggies 98 F gyro (lamb and beef) 118-125 F, must keep outermost layer at 135 F