The Capital Grille

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

*36 Cloths in-use for wiping between uses stored

*42 Dirty nonfood contact surfaces

Clean reach in unit interiors

*39 Store equipment & utensils - avoid contamination

Pans stored on the floor

*45 Lockers to be used to store personal items

*21 RFSM - Not On Site

*10 Chlorine sanitizer concentration, minimum temp.

Address chlorine levels in dishwasher (bar)

*32 Nonfood surfaces-design to be cleaned easily

Aluminum lining on stove

*45 Drying Mops-air dry

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

onions on floor

*36 Cloths in-use for wiping between uses stored

multiple wipe cloths on prep table

*39 Store equipment & utensils in a clean, dry place

Pans on the floor

*34 Controlling pests. Eliminating harborage conditions

Gnats activity observed at BOH.

*47 Other Violations

Label dump sink at bar.

*45 Premises shall be maintained in good repair

Replace missing cabinet at bar. Repair small leak at 3 comp sink.

*18 Toxic items storage adjacent to food/utensils

Chemical spray bottle next to clean container.

*39 Cutting surfaces.

*43 Light - 50 foot : Food and utensils area

vent hood

*42 Floors/walls/ceiling/nonfood dirty

Clean floor under equipment.

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

sugar, flour

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

Heavy dust build-up on air vents above prep area.

*36 Cloths in-use for wiping between uses stored

Wiping cloths must be kept in sanitizer buckets

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

Food on floor in kitchen ( potatoes )

*45 Premises shall be maintained in good repair

Gaps in ceiling tiles/ damaged light shield

*47 Other Violations

Missing hand wash signs in restrooms

*42 Nonfood-contact surfaces material

Clean walk in cooler fans

*39 Keep utensils handles upright or protected

*37 Food shall be protected from contamination by storing the food in a clean, dry location

*02 Cold Hold (41øF/45øF or below)

Address reach in cooler cooling (off temp steak)

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

raw beef above bread in the WIC Raw beef over lobster raw fish over RTE

*32 Equipment and Utensils Multiuse Materials durable

can not store food or utensils on cloth or paper - must be smooth durable none absorbent and easily cleanable

*10 Clean Sight and Touch

Clean inside ice machine.

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

walk-in-cooler

*46 Covered waste receptacle for women's restroom

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

Remove film from ice machine Cannot use cloth under cutting boards

*42 Floors/walls/ceiling/nonfood dirty

Clean gaskets on all coolers Dust on ceiling walls & equipment

*45 Premises shall be maintained in good repair

Exposed ceiling in production area

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

Water bottle in potable ice

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

MOLDED STRAWBERRY AT PASTRY COOLER- COS

*19 Hand sink water temperature below 110'F

BAR HAND SINK 100 DEGREE F, SERVER HAND SINK 99 DEGREE F, COOK LINE HAND SINK 100 DEGREE F

*32 Thermometer in good condition or discarded

TEMP GAUGE AT DISHWASHER

*18 Toxic items labeling for original container

RELABEL SANITIZE BUCKETS-COS

*14 When to wash hands before donning new gloves

*24 Shellfish tags to remain attached to container

IN WALK IN COOLER

*14 When to wash hands before donning new gloves

AT FRONT AREA

*43 Light 20 foot : Reach-in cooler

REPLACE LIGHT AT RIC BY SERVER STATION

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

IN WIF

*18 Toxic items stored above food/utensils

STORAGE OF SAN BUCKET AT SERVER STATION

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

MOLDED STRAWBERRY

*45 Premises shall be maintained in good repair

REPLACE CEILING TILES IN PREP AREA (WORK ORDER IN), FIX CEILING TILE OVER ICE MACHINE

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

LABEL SPICES IN NON ORIGINAL CONTAINER

*10 Clean Sight and Touch

ICE GUARD AT ICE MACHINE

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

CHOPPED GARLIC 4/25, SEVERAL ITEMS IN COOLER PAST ESTABLISHMENTS USE BY DATE OF 4/29

*39 Store all equipment & utensil covered or inverted

TO GO CONTAINERS

*24 Shellstock tags not commingled

WRITE DATE OF LAST SOLD OR SHUCKED ON TAG

*31 Handwashing lavatory - used for other purpose

OBSERVED USED LEMONS IN HAND WASH SINK AT SERVER STATION

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

IN FREEZER

*21 RFSM - Not On Site

REGISTER WITH THE CITY OF DALLAS

*14 When to wash hands before donning new gloves

*02 Cold Hold (41øF/45øF or below)

CUT FRUIT AT BAR (BERRIES, CUT LEMON, LIMES)

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

DESIGNATE AREA FOR EMPLOYEE ITEMS

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

*18 Toxic items labeling for original container

RELABEL SANITIZE BUCKET- COS

*36 Cloths in-use for wiping between uses stored

*21 RFSM - Not On Site

REGISTER WITH THE CITY OF DALLAS

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

BOTTLED DRINK IN ICE FOR CONSUMPTION

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

ITEMS PAST 7 DAYS IN COOLER- COS

*36 Cloths in-use for wiping between uses stored

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

DISCARD DENTED CANS