Taste State & Allen Bar

*02 Cold Hold (41øF/45øF or below)

ALL PROTEIN ITEMS- PEPPERONI, HAM, ETC & MARINARA SAUCE ALL OBSERVED BETWEEK 56-62 F

*29 Sanitizing solutions, testing devices

PROVIDE CHLORINE CHEMICAL TEST STRIPS TO TEST DISH MACHINE CONCENTRATION

*32 Maintain in Good Repair

PEEL/ REMOVE TAPE COVER FROM BOTTOM SHELF OF PREP TABLE IN FRONT OF DISH P.T. & ON TOP SHELF OF WHERE MEAT SLICER IS STORED REPLACE TORN GASKET ON RIC UNITS & WHERE NEEDED

*43 Light bulbs, light shields provided

REPLACE BROKEN LIGHT UNDER VENT HOOD

*45 Premises shall be maintained in good repair

PATCH HOLES IN WALLS WHERE NEEDED THROUGHOUT BOH

*47 Handwashing signage

PROVIDE DESIGNATED HAND SINK SIGNS FOR ALL HAND SINKS

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

Drinks must be stored in a designated location

*18 Toxic items stored above food/utensils

Properly store chemical spray bottles in kitchen

*35 Hair Restraints effective

Staff must retrain hair while handling food

*36 Cloths in-use for wiping between uses stored

Properly store dirty wiping towels

*39 Air-drying required after cleaning & sanitiziing

Observed staff storing wet dishes/allow time to air dry

*10 Clean Sight and Touch

Clean & sanitize inside of all the reach-in covers to remove build-up

*24 Food Labeling- with common name of the food

Label all squeeze bottles (cook(salad prep))

*34 Insect control:prevent dead insects from food

Remove/relocate fly strip over RIC (back store)

*45 Lockers to be used to store personal items

Properly store personal jackets in dry storage

*22 Accredited food handler certificate - 60 days

All food handlers must be trained in food safety

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

MOLDY BLUEBERRIES

*10 Clean Sight and Touch

CLEAN INTERIOR OF ICE MACHINE

*19 Water & Plumbing in good repair- per code

LEAK AT 3CS PLEASE LABEL IT WASH, RINSE, SANITIZE AND SINK IN THE BAR

*29 Outfitter-Thermometer.

THERMOMETERS NOT WORKING

*31 Individual, disposable towels

*34 Pest Control

GNATS PRESENT

*39 Soda nozzles and ice bin clean to remove soil

BAR AREA

*41 Food Labeling - Bulk food for self dispensing

*43 Clean vent syst:Intake/exhaust air ducts

*47 RFSM Certificate - Not Display

PLEASE REGISTER WITH CITY OF DALLAS

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

dented cans

*10 Clean Sight and Touch

clean ice machine

*19 Water & Plumbing in good repair- per code

water temp not at 110F measured at 89.2F (handsink and 3CS)

*32 Damaged Equipment

equipment lids, handles on the milk cooler, door gaskets

*34 Pest Control

gnats and mosquitoes

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

floor of freezer

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

label food items and add dates

*47 Handwashing signage

*45Floor, wall, ceiling - Exposed material

complete ceiling tiles are missing

*42 Dirty nonfood contact surfaces

very dirty and can be easily seen fan covers in walk in cooler, water on floor interior of reach in cooler

*02 Cold Hold (41øF/45øF or below)

diced chicken is at 48.7F ric 61.7F

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

flies in dish area rat droppings in kitchen area

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

employee beverages must be stored in designated area

*43 Light bulbs, light shields provided

LIGHT BULB: back near pizza station

*19 Water & Plumbing in good repair- per code

leak at prep sink leak at hand sink

*10 Clean Sight and Touch

ice machine is heavily dirty

*27 Cooling, heating, and holding capacities. Equipment

has condensation and pooling at the bottom of the unit, has been noted on prior reports

*32 Damaged Equipment

door gaskets are broken

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

2 containers of fries on the floor in dish area

*36 Cloths in-use maintained dry

observed staff took damp towel that was underneath the cutting board and use it to wipe down equipment and the cutting board

*43 Clean vent syst:Intake/exhaust air ducts

*20 Grease Trap Tickets

NO CURRENT RECORDS

*45Horizontal utility lines/pipes can't sit on floor

pipe is laying on a towel on the ground in the bar area,

*19 Hand sink water temperature below 110'F

hot water is measuring at 110F at the bar sink

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

flies and mosquitoes at the bar

*32 Damaged Equipment

cooler that houses the sauces is broken use the proper equipment heighten the deep freezer

*29 Outfitter-Thermometer.

needed in deep kitchen

*43 Clean vent syst:Intake/exhaust air ducts

clean second vent hood next to pizza station

*10 Clean Sight and Touch

CLEAN ICE BIN HAS PINK BIOFILM AND BLACK SPORES

*27 Cooling, heating, and holding capacities. Equipment

EQUIPMENT IS NOT HOLDING TEMP, POOLING AND CONDENSATION VISIBLE

*28 Do not exceed manuf. use by date

*29 Outfitter-Thermometer.

NEEDED IN DEEP FREEZERS

*34 Controlling pests. Eliminating harborage conditions

FLIES VISIBLE

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

*42 Dirty nonfood contact surfaces

VENTS AND TILES NEED CLEANING

*02 Cold Hold (41øF/45øF or below)

temps above 41F ric was showing condensation and pooling at the bottom, instructed to place food in the WIC and get someone out to look at the unit Rett, Culinary Director, stated that the restauran

*10 Clean Sight and Touch

clean top of the interior of the ice machine

*19 Water & Plumbing in good repair- per code

hand sink faucet head is loose and leaking

*32 Damaged Equipment

replace door gaskets

*34 Controlling pests. Eliminating harborage conditions

Noticed rodent dropping in dry storage area on can rack**Photos taken**

*40 Reuse of single service articles

single use containers cannot be used as scoops

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

label all sauces and bulk food items

*42 Dirty nonfood contact surfaces

clean interior of ric, fan covers RIC: heavy accumulated with old food debris and plastic- instructed Chef to pull food from the unit and clean it

*43 Light bulbs, light shields provided

replace broken light shields in kitchen

*45Floor, wall, ceiling - Exposed material

seal holes in the ceiling

*02 Cold Hold (41øF/45øF or below)

*21 RFSM - Not On Site

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

*31 Individual, disposable towels

*32 Damaged Equipment

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

*36 Cloths in-use for wiping between uses stored

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

*42 Floors/walls/ceiling/nonfood dirty

*43 Light bulbs, light shields provided

*45 Lockers to be used to store personal items

*47 Other Violations

*32 Approved Food Contact Equip.

replace residential freezer with commercial

*10 Clean Sight and Touch

black mold like substance

*43 Light bulbs, light shields provided

replace broken light under vent a hood

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

label all food containers with common name

*31 Individual, disposable towels

Provide paper towels at the bar.

*45 Cleaning floors, dustless methods

clean the floor in the back corner of the dry storage area. ( looks like rodent droppings and food particles on the floor)

*47 RFSM Certificate - Not Display

RFSM certificate from the city must be posted for public viewing.

*10 Clean Sight and Touch

The dirty pots and pans stored away on the dry storage rack. clean the utensil storage containers

*42 Dirty nonfood contact surfaces

clean the shelves used as storage ( rusty or dirty )

*35 Hair Restraints effective

all cooks and food prepares must have a hot or hair net ( hair restraint)

*36 Cloths in-use for wiping between uses stored

Moist wiping clothes sitting on the tables or used under cutting boards. (a wet towel should be used then placed back into the sanitizer buckets when not in use. )

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

the onions and bread sitting on the floor in the back area.

*19 Hand sink water temperature below 110'F

bar hand sink

*32 Nonfood surfaces-design to be cleaned easily

foil lining prep table shelf

*15 Contact RTE Products w/ Bare Hands

employee cutting lemons

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

dumpling mix 5/7/17, miso peanut 5/7/17, aioli 5/27/17 liquid eggs lacked date

*43 Light bulbs, light shields provided

in dry storage

*45Physical Facilities Floors,Walls,Ceilings

floors

*42 Floors/walls/ceiling/nonfood dirty

ceilings around air vents and lighting

*14 When to wash hands before donning new gloves

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

store ice scoop on clean surface

*10 Q.A. PPM - follow manufacturer's direction

sanitizer bucket less than 100ppm - manufacturer's instruction list concentration 150-400ppm

*29 Sanitizing solutions, testing devices

Quat Test Strips

*14 When to wash hands before donning new gloves

*19 Water & Plumbing in good repair- per code

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

uncovered ice bin

*28 Do not exceed manuf. use by date

Half & Half at bar Manufacturer use by date 3/24/17, 4/3/17; Red Tartar 4/6/17

*02 Cold Hold (41øF/45øF or below)

Shrimp 56.4°F, egg wash 44.8°F, hummus 47.4°F, ranch 65.8°F, sausage 47.5°F, ham 52.0°F, bacon 51.3°F, chicken 81.7°F (on rack in prep area), spinach dip 45.5°F, ground turkey 47.3°F

*36 Cloths in-use for wiping between uses stored

*32 Approved Food Contact Equip.

Cloth under cutting boards

*34 Outer door: solid,selfclosing,tightfitting

open kitchen door way - lacks tight fitting, self closing door

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

spatula, pizza paddle, ice scoop

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

raw turkey patty stored over pickles, raw ground turkey stored over raw beef

*35 Jewelry Prohibition

Employee wearing bracelets

*10 Chlorine sanitizer concentration, minimum temp.

0ppm Dishwasher - COS

*02 Cold Hold (41øF/45øF or below)

Ranch Dressing 64.7 degrees Fahrenheit, tomatoes 54.4 degrees Fahrenheit, raw chicken 60.7 degrees Fahrenheit, raw shrimp 48.6 degrees Fahrenheit

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

raw chicken over pickles.

*10 Chlorine sanitizer concentration, minimum temp.

200ppm

*14 When to wash hands before donning new gloves

*18 Toxic items labeling-non original container

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

Do not store food items past 7 days (bleu cheese, star garinero).

*31 Individual, disposable towels

*32 Nonfood surfaces-design to be cleaned easily

Duct tape on bottle holder at well (bar). RIC container holder made with cardboard/stickers.

*36 Cloths in-use for wiping between uses stored

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

Soda hoses at bar in contact with ice for human consumption.

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

ice scoop

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

*42 Dirty nonfood contact surfaces

Clean ceilings. Clean floors in dry storage under shelves.

*43 Light bulbs, light shields provided

Provide light shields for lighting in kitchen and dry storage.

*45 Premises shall be maintained in good repair

Floor/wall junction tiles - maintain in good repair.