The Big Mouth Burger Company

*24 Food Labeling- with common name of the food

missing food labeling on food containers inside cooler units must be have food labels on all food containers

*29 Sanitizing solutions, testing devices

missing sanitizing solutions 50 ppm Chlorine concentration 3 sink 100 ppm Chlorine concentration sanitizer bucket

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

PIC must be ensure separate raw and RTE foods inside cooler units

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

missing date marking on food containers inside cooler units must be have date marks on all food containers on all areas

*39 Microwave safety standards

use a non approved commercial equipment -microwave- must be have an approved commercial equipment

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment dirty with oils residues and grease accumulations must be clean all floors on all areas

*34 Pest control-routine inspections for

missing current pest control ticket must be have current pest control ticket

* 21 RFSM notify 10 days & replacement in 45 days

missing RFSM certifications must be have FSM registered with the city

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

missing writing employee health policies

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

missing body fluids clean up procedures / spill kit

*43 Ventilation hood-prevent grease dripping

vent hood dirty and ticket expired must be have current cleaning vent hood ticket

*10 Sanitization after Cleaning

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

*13 Discharges from the Eyes, Nose, a3nd Mouth

*20 Grease Trap Tickets

*21 RFSM supervisory capacity up to 4 establishment

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

*35 Outer Clothing, Clean Condition

*03 Food products not maintained at 135øF or above

COOKED BEEF TRIPE AT 127.3 F

*14 When to wash hands before donning new gloves

WASH HANDS BEFORE PUTTING ON FRESH GLOVES ALWAYS WASH HANDS WHEN LEAVING AND RETURNING TO THE KITCHEN

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLES

*21 RFSM - Not On Site

REGISTER THE FOOD SAFETY MANAGER CERTIFICATE WITH THE CITY OF DALLAS BY JUNE 02, 2017

*35 Hair Restraints effective

ONE FOOD PREPARATION WORKER NOT WEARING A HAIR RESTRAINT

*47 Handwashing signage

PROVIDE THREE HAND WASH SIGNS FOR THREE HAND SINKS MISSING THEM

*28 Date marking commercially prepared of RTE/PHF

*34 Insect control:prevent dead insects from food

FLIES PRESENT

*43 Clean vent syst:Intake/exhaust air ducts

*46 Physical Facilities Premises

CLEAN DIRTY RESTROOMS

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

PROVIDE A LABEL WITH THE FOOD ESTABLISHMENT INFORMATION AND DATE MARK OF THE PREPARE DATE (SALSA SHOULD STATE ALL ITEMS CONTAINED WITHIN)

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*43 Light bulbs, light shields provided

REPLACE THE LIGHT THAT HAS BURNED OUT UNDER THE VENT HOOD

*42 Floors/walls/ceiling/nonfood dirty

CLEAN THE FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK

*35 Hair Restraints effective

UPON BEGINNING OF THE INSPECTION, THERE WERE TWO FOOD PREPARATION WORKERS NOT WEARING HAIR RESTRAINTS

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

OPEN DRINK CUP BEHIND THE COUNTER, IN THE FOOD PREPARATION AREA

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN THE DUSTY INTAKE VENT IN THE BACK OF THE FOOD PREPARATION AREA

*28 Date marking commercially prepared RTE/ TCS food

DATE MARK ALL COOKED FOOD HELD IN THE REACH IN COOLER FOR LATER USE