Tako

*19 Water & Plumbing in good repair- per code

LEAK AT SINK

*21 Outfitter-Certified Food Manager

OBTAIN CERT FROM COD FOR RFSM

*47 Other Violations

NOTICE NEEDED FOR CURRENT HEALTH INSPECTION REPORTS

* 21 RFSM notify 10 days & replacement in 45 days

Obtain RFSM, last RFSM is no longer employed.

*22 Handlers-Certificate Not On Site

*30 Food Establishment Permit

Obtain a copy of food establishment permit.

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

Clean inside of coolers and shelves.

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

Designate an area for employee drinks.

*36 Cloths in-use for wiping food spills used for no other purpose

No cloths underneath cutting board.

*42 Dirty nonfood contact surfaces

Clean ceiling vents and tiles throughout the kitchen.

*22 Handlers-Certificate Not On Site

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

*47 RFSM Certificate - Not Display

*22 Handlers-Certificate Not On Site

*27 Cooling, heating, and holding capacities. Equipment

RIC 49'F

*41 Food Label- salmonid fish w/canthaxathin/astaxanthin

label the squeeze bottles

*47 Other Violations

must register rfsm with city of Dallas

*21 PIC to ensure no unapproved indiv in food prep are

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

Provide test papers for the three compartment sink. test sanitizer strength.

*42 Dirty nonfood contact surfaces

clean the tracks sliding door of the reach in cooler unit clean the bottom shelves used as storage for the prep tables.

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

Provide common name on the containers of food in the reach in cooler

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

styrofoam cups on the floor in the office

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

the molded food in the large container in the reach in cooler ( mold floating on top of the liquid)

*31 Individual, disposable towels

Provide paper towels for the hand sinks. all hand sink

*45 Premises free of litter

Organize the equipment in the back and remove some that is not used during the business.

*47 RFSM Certificate - Not Display

the city registered food service manager certificate must be posted

*21 RFSM - Not On Site

Provide city Registered food service manager must be on site during the operation.

*28 Date marking commercially prepared RTE/ TCS food

date the containers in the reach in cooler

*10 Clean Sight and Touch

clean the ice machine too sight and touch.

*39 Keep utensils handles upright or protected

using cups for scoops in the large bulk containers ( provide scoops with handles and the handles must be in the upright position.

*35 Hair Restraints effective

Provide hair restraints for employees when handling food items.

*32 Equipment clearance of cleaning space

Remove the soda crates used as shelves ( unable to clean under the crates) use the dunnage racks in the back area for shelves.

*42 Dirty nonfood contact surfaces

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

*31 Handwashing lavatory - used for other purpose

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

*29 Sanitizing solutions, testing devices

No test strips available at time of inspection. Chlorine used as a sanitizer but management was uncertain of proper concentration. Chlorine must be at least 50ppm to be effective. Corrected on si

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

Cold water to hand wash sink turned off because it causes leak down water line to water line into coffee maker. This needs to be professionally repaired.

*10 Equipment and Utensils Sanitization

Soiled blade on can opener. No sanitizing solution prepared at time of inspection.