The Crescent Club (suite 1700)

*36 Cloths in-use for wiping between uses stored

STORE WET WIPING TOWELS IN SANITIZING SOLUTION

*38 Thawing. under running water criteria

OBSERVED LOBSTER THAWING AT ROOM TEMPERATURE / RUNNING WATER NEEDED

*39 Keep utensils handles upright or protected

OBSERVED CLEAN UTENSILS NOT STORED CORRECTLY- NEEDED HANDLES FACED UP

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

LABEL WITH COMMON NAME BULK- INGREDIENT BINS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOOR INSIDE DAIRY WIC

*43 Light bulbs, light shields provided

REPLACE BLOWN OUT LIGHTS- VENT SYSTEM/ DINNER SERVING LINE

*45 Premises shall be maintained in good repair

BACK WALK IN COOLER DOOR NOT IN GOOD REPAIR ALL VENT A HOOD FILTERS MUST BE REPLACED - ONE MISSING REPAIR DAMAGED PAPER TOWEL DISPENSER- DISH AREA

*45 Drying Mops-air dry

*42 Dirty nonfood contact surfaces

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

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

Carrots on the floor

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

*32 Maintain in Good Repair

*39 Cutting surfaces.

resurface cutting boards

*02 Cold Hold (41øF/45øF or below)

creamer 55 degrees f service area

*47 Handwashing signage

provide hand washing sign

*43 Light bulbs, light shields provided

broken and missing light shields

*42 Dirty nonfood contact surfaces

clean gaskets, shelves, coolers (standing water), can opener, food storage containers

*14 Gloves single use

change gloves when you changed a task

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

observed cloths under cutting boards

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

provide label for food storage containers

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

raw beef above fish, raw poultry above fish

*32 Damaged Equipment

cooler 50 degrees f service area 50 degrees f

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Raw bacon over cured meats in WIC

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

Observed mold on egg plan in WIC

*19 Water & Plumbing in good repair- per code

Observed 3 compartment sink leaking ( 2nd warning )

*31 Hand sinks: number installed for convenient use

Must have hand sink in buffet area ( area separated by door )

*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return

Must have consumer advisory in buffet area ( allergens )

*39 Keep utensils handles upright or protected

Observed utensil with no handle used as scoop in flour bin

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

Ice machine soiled/ Dented food cans

*19 Water & Plumbing in good repair- per code

Leaks in multiple prep sinks

*34 Pest Control

Multiple flies present in kitchen

*42 Dirty nonfood contact surfaces

Soiled walk in and reach in cooler gaskets

*43 Clean vent syst:Intake/exhaust air ducts

Soiled air intake vents

*45 Premises shall be maintained in good repair

Gaps in ceiling tiles / standing water in walk in freezer

*10 Clean Sight and Touch

dirty can opener blade

*45 Premises shall be maintained in good repair

exposed ceiling

*43 Light bulbs, light shields provided

replace light shield

*10 Q.A. PPM - follow manufacturer's direction

BAR MACHINE 0 PPM, BUCKET 0 PPM

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

NO DRINK IN FOOD PREP AREA ALLOWED.

*45Floor, wall, ceiling - Exposed material

CLOSE OPEN CEILING AREA FROM ICE MACHINE ROOM

*21 RFSM - Not On Site

*43 Light bulbs, light shields provided

STORAGE ARE

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

raw beef over RTE potatoes

*32 Equipment & Utensils smooth easily cleanable

Cannot store utensils on cloth cannot use cloth under cutting boards Must be smooth easily cleanable, nonabsorbent, smooth, durable material

*43 Light bulbs, light shields provided

replace all lights that are out missing light shield under vent a hood critical replace broken or missing light shields

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below. Violations are marked with a * asparagus 48.4* HAve both hot line refrigeration units serviced Garlic 55*

*32 Package integrity

DENTED CANS ON SHELF WITH NON DENTED

*31 Handwashing lavatory - used for other purpose

ITEMS IN HAND SINK

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

*45 Premises shall be maintained in good repair

REPAIR CEILING TILE

*19 Hand sink water temperature below 110'F

95 DEGREE F, FLUCTUATION

*47 Handwashing signage

AT HAD SINK BY MIXER

*43 Light bulbs, light shields provided

AT VENT HOOD

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

ITEMS ON FLOOR IN RIF

*31 Handwashing lavatory - allow convenient

NO HAND SINK AT BACK WALL, NEED TO CREATE

*32 Thermometer in good condition or discarded

REPAIR GUAGE AT DISHWASHER

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

*15 Contact RTE Products w/ Bare Hands

WITH REMOVINS SALMON FROM SPATUAL

*19 Water & Plumbing in good repair- per code

NO COLD WATER AT HAND SINK BY WINE COOLER

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

RAW SCALLOPS ABOVE VEGETABLES IN COOLER

*32 Can openers-cleanability

CLEAN CAN OPENER

*31 Handwashing lavatory - allow convenient

NEED ADDITIONAL HAND SINK (HAND SINK REMOVED)

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

INCONSISTENT DATE MARKING IN COOLER, CUT VEGGIES MUST BE LABELED

*42 Floors/walls/ceiling/nonfood dirty

Lint and other buildup on ceiling of walk in cooler near exhaust fans for condenser.

*33 Mechanical warewashing, hot water sanitizing

Warewashing machine final rinse only reached 115°F. Upon investigation hot water booster had not been turned on. Final rinse reached 162°F. Signage indicated final rinse should reach 180°F.

*47 RFSM Certificate - Not Display

Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served. This blue certificate may be obtained from our Goforth Office: Code Co