Texadelphia

*02 Cold Hold (41øF/45øF or below)

Keep all cold hold food at 41 F or lower at all times. observed cheese at 45.8 F

*10 Clean Sight and Touch

observed no sanitizer in 3-comp sink after wash and rinse (0 ppm Qt), clean mold on ice machine

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

Observed employee grab sandwich off grill on to plate with bare hands

*19 Water & Plumbing in good repair- per code

Repair leak at utility sink

*21 RFSM - Not On Site

ConsumerhealthRFSMandTemp.Dallascityhall.com

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

Observed ice from cooler built up on food products (butter)

*42 Dirty nonfood contact surfaces

Clean ice build up on RIC gaskets

*45 Premises shall be maintained in good repair

replace missing ceiling towel in kitchen

*47 Other Violations

Provide pest control on site at all times

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

FOOD STORED IMPROPERLY ON FLOOR

*21 RFSM - Not On Site

NO RFSM ONSITE

*42 Floors/walls/ceiling/nonfood dirty

CLEAN WALLS , GASKETS & VENTS

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES STORED ON EQUIPMENT

*34 Outer openings:closing holes, gaps

CLOSE ALL GAPS & HOLES

*24 Food packaged in a establishment, shall be labeled as specified in law

LABEL S. BOTTLES

*02 Cold Hold (41øF/45øF or below)

S. MUSHROOMS 75.8 R. G BEEF PATTIES 50.5, S. TOM 49.2, GUACAMOLE 49.4, & D. TOMATOES 49.4F

*14 When to wash hands before donning new gloves

DONNING GLOVES WITHOUT WASHING HANDS

*39 Cutting surfaces.

*35 Hair Restraints effective

PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES

*19 Water & Plumbing in good repair- per code

REPAIR HAND SINK IN PREP AREA

*45 Premises shall be maintained in good repair

RESURFACE FLOORs, REPAIR MOP SINK & REPAIR CABINET DOOR

*42 Floors/walls/ceiling/nonfood dirty

CLEAN WALLS BY 3 COMP SINK

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

CROSS CONTAMINATION R. EGGS STORED WITH RTE FOOD

*21 RFSM - Not On Site

NO RFSM ON DUTY DURING INSPECTION

*45 Premises shall be maintained in good repair

RESURFACE FLOORS

*31 Handwashing lavatory - used for other purpose

FOOD STORE ON HAND SINK

*24 Food packaged in a establishment, shall be labeled as specified in law

LABEL S. BOTTLES

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

*19 Hand sink water temperature below 110'F

MAINTAIN HOT WATER AT 110F WITHIN 20 SECONDS

*22 Handlers-Certificate Not On Site

*34 Outer openings:closing holes, gaps

close all outer openings

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

fruit flies

*21 RFSM - Not On Site

no RFSM on duty during inspection

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

food improperly stored on floor

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improperly stored on equipment

*02 Cold Hold (41øF/45øF or below)

*42 Floors/walls/ceiling/nonfood dirty

clean walls by 3 comp sinks, clean gaskets

*31 Handwashing lavatory - used for other purpose

Food stored in hand sink ( bag of french fries) and used to fill water bottles

*24 Food packaged in a establishment, shall be labeled as specified in law

Label all squeeze bottles

*20 Conveying Sewage

Drains at hand sink backing-up in prep area

*18 Toxic items stored above food/utensils

Toxics chemicals stored with single service items and drinks

*44 Trash can provided for papertowel waste

provide trash cans at hand sinks

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

personal food & drinks stored though-out prep area and with customer's food

*43 Clean vent syst:Intake/exhaust air ducts

clean vents in kitchen

*47 Handwashing signage

provide hand washing signs

*10 Clean Sight and Touch

*10 Clean Sight and Touch

Clean meat slicer

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

corn dogs next to raw hamburger

*18 Toxic items labeling-non original container

unlabeled chemical spray bottle blue chemical in Carry's sugar free syrup Must label all chemicals not in their original container must be labeled with common name

*39 Utensils, single serve items 6 inches off - floor

utensils and food must be 6" off floor

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

Employee drinks on prep table next to food (bread) next to or above food and/or utensils

*40 Handle & dispense of cleaned utensils, single-use

single use self service utensils must be stored handle up

*45 Lockers to be used to store personal items

Personal items cannot be next food and utensils umbrella cell phones ice chests and pursues

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

can not use card board at the bottom of prep tables and below coke syrup boxes Must be smooth easily cleanable, nonabsorbent, smooth, durable material look for a solid plastic covering

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below.

*34 Insect control devices-not over food/food prep

need to move bug zapper- it can not be above food or utensils

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained below 41 degrees F

*47 Handwashing signage

Need a “hand washing only “ sign at all hand sinks

*36 Cloths in-use for wiping between uses stored

Wet sanitation cloths wipes must be solution when not in use

*10 Clean Sight and Touch

Clean algae/mold in ice machine Clean meat slicer

*40 Reuse of single service articles

can not reuse a single use container

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

raw eggs above RTE

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

soiled apron next to utensils

*42 Dirty nonfood contact surfaces

clean dust on walls and ceilings

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

employee drink next to utensils

*46 Covered waste receptacle for women's restroom

Need a second covered trash can receptacle in the women’s restroom for woman waste

*45 Lockers to be used to store personal items

personal items must be stored away from food and utensils

*34 Insect control devices-not over food/food prep

can not use fly strips

*45 Premises shall be maintained in good repair

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

oil stored on floor

*31 Handwashing lavatory - used for other purpose

cups stored in an. HW must be used for hand wash only.

*47 Other Violations

Microwave not commercial. must provide commercial equipment.

*29 Sanitizing solutions, testing devices

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

get every employee to sign

*47 Conditions of Permit-in use of food equipment

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

raw chicken and raw beef over tomatoes/ lettuce

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

*18 Toxic items labeling-non original container

*22 Handlers-Certificate Not On Site

must keep copy 60 days for new hires

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

raw ground meat over lunch meat raw beef over pickles

*29 Food thermometers provided and accessible

in every cooler

*18 Toxic items labeling-non original container

*39 Keep utensils handles upright or protected

make sure all are handle up