The Island Spot

*10 Clean Sight and Touch

Ice machine has mild and needs to clean to sight

*18 Toxic items labeling-non original container

spray bottle needs a label of content inside

*31 Individual, disposable towels

Hand sink #2 , paper towel needs to work ( dispenser not working)

*34 Outer openings:closed,tight-fitting windows

back door has a gap and needs to be sealed

*43 Light bulbs, light shields provided

lights in vent hood needs replacement

*42 Floors/walls/ceiling/nonfood dirty

ceiling vent hood has dust and needs to be cleaned

*29 Sanitizing solutions, testing devices

sanitizing strips required at kitchen

*32 Damaged Equipment

spatula(2) observed damaged

*21 RFSM - Not On Site

No RFSM on site, must be on site

*47 Other Violations

choke poster needs to be displayed

*03 Food products not maintained at 135øF or above

Jerk chicken observed at 121 F/ hot holding temperatures.

*10 Clean Sight and Touch

Food contact surfaces/ shelves in WIC not cleaned for sight and touch.

*21 RFSM - Not On Site

No Certified Food Manger on duty.

*22 Accredited food handler certificate - 60 days

Food handlers must be trained in food safety.

*31 Handwashing lavatory - used for other purpose

Do not store utensils/container inside of hand sink.

*42 Dirty nonfood contact surfaces

Clean exterior of bulk ingredient bins. Observed dirty vent hood filters. Heavy grease build up seen at side of grill, ovens, fryers. Clean to remove build up.

*34 Controlling pests. Eliminating harborage conditions

Gnats seen at cook line - keep food covered.

*43 Light bulbs, light shields provided

Replace blown out lights underneath vent hood.

*45 Premises shall be maintained in good repair

Repair small leak at water sprayer. Check freon in WIC/running high.

*27 Cooling method, criteria - placing the food in shallow pans

Observed food cooling at room temperature. Use approved method (shallow containers).

*42 Dirty nonfood contact surfaces

*34 Controlling pests. Eliminating harborage conditions

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

*10 Clean Sight and Touch

Clean side walls of ice machine

*31 Individual, disposable towels

*32 Nonfood surfaces-design to be cleaned easily

Remove aluminum lining on stove

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

Store ice scoops in holder between use

*45 Premises shall be maintained in good repair

Exit door unable to close effectivey

*19 Water & Plumbing in good repair- per code

Repair plumbing leak by prep table

*21 RFSM - Not On Site

*18 Toxic items storage adjacent to food/utensils

Chemical spray bottle stored next to food ingredients.

*02 Cold Hold (41øF/45øF or below)

Cold holding temperatures must be 41 Degrees F

*21 RFSM - Not On Site

No RFSM observed on site. Must register CFM with the City of Dallas.

*22 Accredited food handler certificate - 60 days

All food handlers must be trained in food safety.

*31 No soap at handsink

All handsinks must be stocked with soap and paper towels.

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

Raw fish observed on top of raw fish inside of WIC. Separate to prevent contamination.

*28 Original cont. of RTE/PHF/Day1= day of opening

Cooked RTE foods must be datemarked(expired foods). COS

*42 Dirty nonfood contact surfaces

Encrusted food/grease buildup on all cooking equipment. Heavy buildup observed on vent-a-hood filters, cook line.

*39 Cutting surfaces.

Repair cutting boards/often.

*03 Food products not maintained at 135øF or above

Hot holding foods observed at 135 Degrees F of higher. Observed spinach at the steam well at 120 Degrees F.

*45 Premises shall be maintained in good repair

Repair hot box at cook line. Observed not in good repair.

*03 Food products not maintained at 135øF or above

OXTAIL 121*F IN HHU , JERK CHICKEN 80*F

*39 Equipment & Utensils for non PHF shall be cleaned

CLEAN BULK CONTAINERS

*31 Handwashing lavatory - used for other purpose

SEVERAL ITEMS STORED IN HANDSINK

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL THOROUGHLY

*21 RFSM - Not On Site

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

OBSERVED PERSONAL CUP STORED ON CUTTING BOARD

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATEMARKING IN WIC

*45 Floor contruction requirements

REPAIR ALL : OBSERVED WATER POOLING ON FLOOR IN SEVERAL AREAS

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

*19 One Inch Air Gap

PROVIDE FOR HANDSINK AND PREP SINK

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL THOROUGHLY

*31 Handwashing lavatory - used for other purpose

OBSERVED GROUND BEEF STORED IN HANDSINK

*32 Approved Food Contact Equip.

REMOVE FOIL LINING AND WIPING CLOTH FROM UNDER CUTTING BOARD

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

OBSERVED EXPIRED FOOD ITEMS IN WIC

*38 Thawing. under running water criteria

IMPROPER THAWING OF GROUND BEEF

*19 No Hot Water / Water heater 50 gallon min.

NO HOT WATER IN ESTABLISHMENT <110*F AT 3 COMP SINK AND HANDSINKS

*34 Outer door: solid,selfclosing,tightfitting

OBSERVED DAYLIGHT AT EXIT DOOR

*47 Handwashing signage

PROVIDE FOR ALL

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

PERSONAL DRINK STORED IN PREP AREA

*02 Cold Hold (41øF/45øF or below)

*21 RFSM - Not On Site

REGISTER WITH CITY OF DALLAS

*44 Trash can provided for papertowel waste

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

*14 Wash hands after all other activities

LACK OF HAND WASHING

*42 Dirty nonfood contact surfaces

*37 Food, utensils & equip under other sources

*19 Hand sink water temperature below 110'F

*32 Approved Food Contact Equip.

CLOTH STORED UNDER EQUIPMENT

*18 Toxic items stored above food/utensils

SANITIZER STORED ABOVE FOOD AND EQUIPMENT

*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food

FOOD ITEMS STORED IN ICE AT BAR

*02 Cold Hold (41øF/45øF or below)

RAW CHICKEN 56*F, LETTUCE 50*F STORED ON TOP OF ICE

*23 No Water

NO HOT WATER AT 3 COMP OR HAND SINK

*31 Individual, disposable towels

*21 RFSM - Not On Site

*38 Thawing. under running water criteria

*27 Cooling method, criteria - smaller portions

OBSERVED FOOD ITEMS STORED IN LARGE POTS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

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

PROVIDE

*31 Handwashing lavatory - used for other purpose

BUCKET STORED IN HANDSINK IN WAIT STATION

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

RAW EGGS STORED ABOVE RTE FOODS IN WIC

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*35 Hair Restraints effective

PROVIDE FOR ALL

*39 Soda nozzles and ice bin clean to remove soil

CLEAN ALL

*38 Thawing. under running water criteria

RAW CHICKEN STORED IN PREP SINK

*19 Hand sink water temperature below 110'F

HOT WATER<110*F IN KITCHEN

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

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

FOOD ITEM STORED ON FLOOR IN WIF

*31 Individual, disposable towels

missing individual towels on hand sink at mechanical washing area must be have individual towels on all hand sinks during operational hours

*44 Waste receptacles outdoors/tight fitting lids

waste receptacles at kitchen area must be have lids during operational hours to avoid cross contamination and pest harboring

*42 cleaning hermetically sealed containers of food or visible soil before opening

hermetical containers dirty with soils and litter at store room area clean all hermetical containers to avoid cross contamination

*34 Outer openings:closing holes, gaps

external broken weather strips on exit door back area must be replace or repair to proper condition

*43 Ventilation hood-prevent grease dripping

vent hood dirty with grease deposits must be clean to avoid cross contamination

*39 Cooking equipment free of encrusted grease

fryer equipment with grease and soils accumulations must be clean to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment on all areas dirty with grease spills, litter and soils accumulations must be clean to avoid cross contamination ceiling at mechanical washing area dirty with food spills

*44 Disposal towels provided with waste receptacle as specified in 228.152(g)(2)

individual towels missing on some hand sink provide paper towels on all hand sinks during operational hours

*47 RFSM Certificate - Not Display

missing RFSM certificate must be FSM registered with the city

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

raw eggs on top of vegetables eggs must be located at lower shelving inside WI cooler unit proper separation from cooked and raw food is required

*35 Outer Clothing, Clean Condition

PIC must be ensure proper clothing is use during operational hours as well hair nets must be provide at all times

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

tube drainage at back area broken at the end of receptacle must be repair to avoid waste water contamination

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

missing date marking in some food containers on different areas cooler units and dry food containers must be have date marking on food containers in all areas use as public health control

*22 Handlers-Certificate Not On Site

missing food handler cards must be have food handler cards

*34 Controlling pests. Eliminating harborage conditions

fly activity observed must be contact pest management to eliminate pest

*45 Clean facilities as often as necessary.

ceiling and walls with soiled accumulations and grease must be clean all walls and ceiling contamination when observed to avoid food contamination floors under equipment dirty must be clean flo

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

missing writing employee health policies

*43 Light bulbs, light shields provided

some lights and light shields broken must be repair or replace to avoid contamination

*39 Store equipment & utensils - avoid contamination

outside and inside cooler units with debris contamination must be clean contamination when occurs or during operational hours use as public health control

*31 Handwashing lavatory - accessible

bar hand sink blocked with containers must be use only for hand sink washing

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*21 PIC ensures employees are properly sanitizing equi

PIC need ensure that employees use sanitizing solutions for de-contamination during operational hours

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

missing writing employee health policies

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

back hand sink drainage block must be in good repair were waste water flow free

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

not working sanitizing equipment must be recalibrate chemical concentration at sanitizing equipment

*29 Sanitizing solutions, testing devices

missing sanitizing solutions at test strips sanitizer bucket 50 ppm Chlorine or 400 ppm of Quat 3c sink 100 ppm Chlorine or 200 ppm of Quat must be have test trips to check chemical concentration

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

food containers with out covering must be use approved lids or covered containers to protected food from contamination

*45Physical Facilities Floors,Walls,Ceilings

floors with cracks and rough surfaces back area must be smooth, easy to clean surface

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLE

*20 Grease Trap Tickets

NO LIQUID WASTE MANIFESTS ON SITE FOR SERVICE WITHIN THE LAST 90 DAYS

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLER'S CERTIFICATES FOR ALL FOOD HANDLING AND BARTENDING STAFF

*28 Date marking commercially prepared RTE/ TCS food

DATE MARK ALL COOKED FOODS HELD FOR LATER USE (INCLUDING TEAS) NEXT VIOLATION WILL RESULT IN DISCARD

*31 Handwashing lavatory - used for other purpose

HAND SINKS BEING USED FOR OTHER THAN HAND WASHING

*34 Insect control:prevent dead insects from food

FRUIT FLIES OBSERVED IN THE ESTABLISHMENT

*35 Hair Restraints effective

UPON ARRIVAL ONE FOOD WORKER NOT WEARING A HAIR RESTRAINT

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

RAW CHICKEN BOXES RESTING ON THE FLOOR

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

IMPROPER THAWING OF RAW CHICKEN

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL FLOOR DRAINS THAT ARE SOILED

*43 Clean vent syst:Intake/exhaust air ducts

REMOVE DUST FROM THE INTAKE VENT (KITCHEN)

*47 Handwashing signage

PROVIDE HAND WASH SIGNS FOR ALL HAND SINKS MISSING THEM

*18 Toxic items labeling-non original container

LABEL ALL CHEMICAL SPRAY BOTTLES , INCLUDING WATER BOTTLES

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

RAW EGGS STORED ON THE SAME SHELF WITH PRODUCE

*21 RFSM - Not On Site

REGISTER THE SERV SAFE CERTIFIED MANAGER WITH THE CITY OF DALLAS BY JANUARY 03, 2017

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL FLOOR DRAINS THROUGHOUT THE ESTABLISHMENT

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN THE INTAKE VENTS THROUGHOUT THE ESTABLISHMENT (INCLUDING KITCHEN)

*31 No soap at handsink

SOAP OUT AT THE BAR

*46 Physical Facilities Premises

CLEAN THE TOILET SEATS IN THE RESTROOMS