The Continental Restaurant

*42 Floors/walls/ceiling/nonfood dirty

ceiling tiles on dining area with white spots -water leaks spots- must be replace or repair to proper condition floors behind equipment dirty with soils and grease accumulations must be clean to

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

some food containers missing lids or proper protection inside WI cooler unit food containers must be keep protected with cover lids to avoid cross contamination food packages without proper wrappin

*10 Equipment and Utensils Cleaning-contamination

shelving inside cooler units dirty with food debris, soils and grease accumulations must be clean in regular basis to avoid cross contamination

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

*02 Cold Hold (41øF/45øF or below)

RAW BEEF: 46.7 F

*19 Water & Plumbing in good repair- per code

LEAK AT THE PLUMBING PIPES UNDERNEATH THE THREE COMPARTMENT SINK LEAK AT THE HOT WATER FAUCET ( THREE COMPARTMENT SINK )

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*22 Handlers-Certificate Not On Site

EXPIRED FOOD HANDLER CERTIFICATE ( ONE KITCHEN STAFF)

*32 Damaged Equipment

BROKEN REACH IN COOLER AND FREEZER DOOR GASKETS

*34 Pest Control

NO PEST CONTROL RECORDS ON SITE ( FOR SERVICE WITHIN THE LAST 90 DAYS )

*35 Hair Restraints effective

ONE KITCHEN WORKER NOT WEARING A HAIR RESTRAINT ( CORRECTED ON SITE )

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

SANITIZING BUCKET RESTING ON THE KITCHEN FLOOR ( CORRECTED ON SITE )

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

SALAD BOWL RESTING DIRECTLY ATOP TOSSED SALAD (IN THE REACH IN COOLER )

*42 Dirty nonfood contact surfaces

EXCESSIVE DUST ON THE FAN COVERS OF THE WALK IN COOLER

*43 Light bulbs, light shields provided

BURNED OUT LIGHT BULBS UNDER THE VENT HOOD

*47 Handwashing signage

PROVIDE HAND WASH SIGNS FOR ALL HAND SINKS INCLUDING RESTROOMS

*02 Cold Hold (41øF/45øF or below)

lettuce 59'f

*14 Gloves single use

observed employee prep salad with only 1 hand wears glove

*10 Chlorine sanitizer concentration, minimum temp.

200 ppm chlorine

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

observed raw salmon store next to salad and carrot

*22 Handlers-Certificate Not On Site

expired food handler card

*31 Handwashing lavatory - used for other purpose

observed employee dumping dirty drink into the hand sink

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

all beefs in cooler

*42 Nonfood-contact surfaces material

no towel allow under the cutting board

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

Raw chicken above cooked meat

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

Raw chicken above cooked meat

*10 Chlorine sanitizer concentration, minimum temp.

Oppm

*29 Cold/hot hold unit thermometer easily viewable

Reach in coolers in production area of kitchen missing easily readable thermometers.

*31 Individual, disposable towels

No towels at main beverage service area hand wash sink. No towels at hand wash sink by dishwashing area.

*42 Floors/walls/ceiling/nonfood dirty

Lint and other dust buildup on ceiling near exhaust vents of condenser in walk in cooler.

*18 Toxic items labeling-non original container

Spray bottle in bar area with purple fluid lacking label. Spray bottle near dish washing area with pink fluid lacking label.

*30 Does Establishment have a current valid permit posted?

Permit not posted. Permit does not match establishment name on signage or tax ID. Please contact our office to complete name change process. Code Compliance Office: 7901 Goforth Road Dallas, TX

*39 Store equipment & utensils - avoid contamination

Sheet pan used to create breading station on top of lined trash can. Please do not use clean utensil in contact with trash receptacles.

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Lettuce in walk in cooler stored on top of other lettuce. Container is touching both ready to eat lettuce and cloth towel on top of cut lettuce. Please make sure any coverings for foods are non abs

*36 Cloths in-use for wiping between uses stored

Multiple moist towels stored out of sanitizing solution (on cutting boards and other work surfaces)

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

Raw shell eggs stored in same container as ready to eat fresh thyme in bar area. Please discard thyme.

*29 Food thermometers provided and accessible

NEED THERMOMETER IN ALL RICS

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

*15 Contact RTE Products w/ Bare Hands

OBSERVE EMPLOYEE TOUCH RTE FOOD WITH NO GLOVES

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

CLEAN UTENSILS HANGING OVER HAND SINK EXPOSED TO SPLASH

*02 Cold Hold (41øF/45øF or below)

PICO 48, DICED TOMATO 50, RAW BEEF 44 DEGREE F

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

RAW BEEF OVER CORN, RAW EGG OVER FISH

*47 Handwashing signage

AT HAND SINKS

*14 When to wash hands before donning new gloves

*31 Handwashing lavatory - used for other purpose

KNIFE IN HAND SINK

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

RAW MEAT STORED OVER CORN

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

*36 Cloths in-use for wiping between uses stored

*41 Food Labeling - Bulk Food w/ Card or Sign