The Artisan

*19 Water, Plumbing, and Waste Plumbing Systems

REPAIR LEAK A HAND SINK NEXT TO 3 COMPARTMENT SINK

*31 Hand sinks: number installed for convenient use

PROVIDE A TRASH CAN FOR HAND SINK BEHIND PREP STATION

*32 Maintain in Good Repair

REPAIR/ REPLACE BROKEN RIC BEING USED AS DRY STORAGE

*45 Premises shall be maintained in good repair

Replace worn weather stripping at exit door

*42 Dirty nonfood contact surfaces

Remove grease build-up at side of grill. Clean & sanitize exterior of all rif/ric

*39 Cutting surfaces.

Replace worn cutting boards as often as needed

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

DENTED CANS FOUND

*10 Clean Sight and Touch

CLEAN INTERIOR OF ICE MACHINE

*21 RFSM - Not On Site

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

CANT BE UNDER CUTTING BOARD

*30 Food Establishment Permit

NEEDED FOR RESTAURANT

*43 Clean vent syst:Intake/exhaust air ducts

*29 Outfitter-Thermometer.

needed in white deep freezer by the hand sink

*47 Handwashing signage

needed at both sinks

*19 Water & Plumbing in good repair- per code

leak at handsink (2nd)

*32 CIP-Cleanability

clean equipment/utensil (knife) before placing in desired location (knife rack)

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

GNATS OVER LETTUCE AND CONDIMENTS SECTION

*45 Drying Mops-air dry

DO NOT LEAVE MOPS IN MOP SINK, DRAIN AND AIR DRY

*21 RFSM - Not On Site

NEED COPY OF MANAGER'S CERTIFICATION, REGISTER WITH CITY OF DALLAS

*47 Other Violations

"CURRENT HEALTH INSPECTION REPORT AVAILABLE UPON REQUEST" SIGN NEEDED AT FRONT DOOR.

*30 Food Establishment Permit

*10 Clean Sight and Touch

ICE: CLEAN INSIDE OF IT

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

SOP/BODILY FLUID KIT

*30 Food Establishment Permit

NOT AVAILABLE

*34 Controlling pests. Eliminating harborage conditions

FLIES

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

CANT BE USED UNDER CUTTING BOARD

*42 Dirty nonfood contact surfaces

COUNTERTOPS/RIC

*45Physical Facilities Floors,Walls,Ceilings

CLEAN CEILING VENTS DIRECTLY OVER PREP AREA

*47 Handwashing signage

*02 Cold Hold (41øF/45øF or below)

*14 When to wash hands before donning new gloves

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

*34 Pest Control

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

*36 Cloths in-use for wiping between uses stored

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

*37 Equipment reassembled - protect food contact surf.

*39 Keep utensils handles upright or protected

STORE CLEAN UTENSILS WITH HANDLES FACING THE SAME DIRECTION

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

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

food items missing used by date. must be mark dated

*31 Handwashing lavatory - used for other purpose

*35 Hair Restraints effective

*36 Cloths in-use for wiping between uses stored

must be in bucket with sanitizer

*39 CIP-Cleanability-w inspection access points

shelves on racks must be clean

*35 Hair Restraints effective

provide hair restraint when prepping food.

*32 Equipment clearance of cleaning space

Crates used as shelving ( you cant clean under crates on a continues basis. ) wheels or legs

*42 Dirty nonfood contact surfaces

clean the gaskets on the refrigerator units.

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

Store the single service items off the floor. ( trays, cups in a box on the floor)

*22 Handlers-Certificate Not On Site

provide food handlers card for all employees working.

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

test papers for the dish machine.