Texas Theatre

*18 Toxic items storage adjacent to food/utensils

Store chemicals away from food.

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

Provide test strips.

*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos

Dish machine not dispensing sanitizer. Adjust dish machine sanitizer.

*34 Pest Control

Gnats at 3 comp sink.

*22 Accredited food handler certificate - 60 days

Food staff must be trained in food safety.

*39 Store all equipment & utensil covered or inverted

Invert single service items (plates).

*42 Floors/walls/ceiling/nonfood dirty

Clean the top of the dish machine.

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

Properly store personal drinks by food prep area.

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

missing date marking on food containers must be have date mark on all food containers

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

zero concentration at dish washing machine must be have proper concentration 50 ppm Chlorine concentration

*10 Equipment and Utensils Cleaning-contamination

stagnant water and soils accumulations at cooler units must be clean and sanitize

*22 Handlers-Certificate Not On Site

missing food hander cards must be have food handler cards on site

*27 Cooling, heating, and holding capacities. Equipment

ric front cooler temperature 45 F must be maintain proper food temperature at 40 F or below

*33 Sanitizing solution intergrated in dish. machine

dish washing machine zero chemical sanitizing solutions must be repair or adjusted to 50 ppm chlorine sanitizer solutions

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

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

missing writing employee health policies

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

dented cans

*10 Chlorine sanitizer concentration, minimum temp.

0 ppm chlorine at dishwasher

*22 Handlers-Certificate Not On Site

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

*31 Handwashing lavatory - accessible

Sink blocked at warewashing area.

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

squeeze bottles

*18 Toxic items labeling-non original container

CHEMICAL SPRAY BOTTLES NOT LABELED IN THE BAR AREA

*21 RFSM - Not On Site

CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER NOT ON SITE

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKETS IN THE BAR

*43 Light bulbs, light shields provided

REPLACE BURNED OUT LIGHTING IN THE BACK PREP AREA (BAR)

*46 Physical Facilities Premises

CLEAN TOILET SEATS IN THE WOMEN'S RESTROOM

*20 Grease Trap Tickets

NO LIQUID WASTE MANIFESTS ON SITE