The Meridian at Kessler Park (kitchen)

*10 Clean Sight and Touch

Detail and sanitize all food contact surfaces of equipment.

*20 Grease Trap Tickets

Last pumped in 2021

*21 RFSM - Not On Site

No RFSM on site during the inspection

*22 Accredited food handler certificate - 60 days

All food handlers must be trained in food safety

*31 Individual, disposable towels

Stock all hand sinks with paper towels

*34 Pest control-routine inspections for

Treat kitchen area for gnats

*42 Floors/walls/ceiling/nonfood dirty

Clean the floors throughout the kitchen area

*45 Unnecessary articles prohibited

Remove all unnecessary items from the kitchen area

*47 OTHER VIOLATIONS

Remove any unused food in the reach-in coolers/dry storage (expired dates)

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

water leaks in all areas must be replace or repair to proper condition

*19 Hand sink water temperature below 110'F

hand sink hot water at 98F max in all areas must be at 110 F hot water in all hand sinks

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty outside with dripping, spills and grease accumulations must be clean to avoid cross contamination

*47 RFSM Certificate - Not Display

missing RFSM certificate missing FSM registered with the city

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

hermetic food containers covers dirty with food debris and soils accumulations clean all hermetic covers in all areas to avoid contamination

*19 Hand sink water temperature below 110'F

*43 Light bulbs, light shields provided

light shields missing on all areas must be have light shields to avoid contamination and use as fire hazard control

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

hot water don't maintain at 110 F at hand sinks must be have peak hot water demand in all areas at minimum 110 F to avoid contamination

*39 Equipment in good repair and proper adjustment.

shelving inside cooler units rust and oxidize must be replace or repair to proper condition

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment dirty with soils, grease accumulations and food debris must be clean to avoid cross contamination

*47 RFSM Certificate - Not Display

missing RFSM certificates must be have FSM registered with the city

*45 Premises shall be maintained in good repair

3c sink detach from the wall and move must be attach properly to wall

*39 Equipment in good repair and proper adjustment.

fan cover missing at front RI cooler unit must be have all fan covers on cooler units

*43 Clean vent syst:Intake/exhaust air ducts

vent hood sticker expired vent hood dirty with grease spills and soils must be clean to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

floors, walls and ceiling dirty with food debris, spills grease drippings, soils deposits and litter must be clean and sanitize to proper condition

*24 Food Labeling- with common name of the food

missing food labels on food containers must be have food labels on all food containers

*47 RFSM Certificate - Not Display

missing RFSM certification must be have FSM registered with the city

*39 Equipment in good repair and proper adjustment.

shelving on different areas with rust and oxidation must be replace or repair to proper condition

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

food containers at floor level inside freezer unit all food containers must be 6 inches out the floor level

*07 Food hermetically sealed shall be obtained from food processing plant regulated by the regulator

hermetic food containers dirty with soils dust and grease accumulations must be clean to avoid cross contamination

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

missing writing employee health policies

*43 Clean vent syst:Intake/exhaust air ducts

fan vents inside cooler units dirty with dust and grease accumulations must be clean to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

cooler units and general equipment dirty with grease accumulations food debris and soils deposits must be clean to avoid cross contamination

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

observed raw eggs store next to butter and sour cream

*10 Clean Sight and Touch

provide cleaning for ice machine, observed mold builds up inside

*20 Grease Trap Tickets

provide grease trap record

*21 RFSM - Not On Site

register RFSM with city of Dallas

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

provide date marking for hams

*31 Individual, disposable towels

*34 Outer openings:closing holes, gaps

seal open gaps for the back door

*36 Cloths in-use for wiping between uses stored

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

keep frozen food boxes above floor 6 ins

*30 Does Establishment have a current valid permit posted?

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

*45 Premises shall be maintained in good repair

*42 Floors/walls/ceiling/nonfood dirty

*18 Toxic items labeling-non original container

*21 RFSM - Not On Site

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

Oppm

*18 Chemical sanitizer generated onsite, device criteria

Set up Sanitizer bucket

*36 Cloths in-use for wiping between uses stored

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

Raw chicken and raw meat Store together

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

At least three dented cans in dry storage area. Bulk spice storage containers left open in kitchen. Exterior surfaces of spice containers show buildup of spice itself and other spices. Dry stor

*20 Grease Trap Tickets

Location is unable to provide evidence of grease trap service.

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

Raw shell eggs stored over ready to eat bagels, cheese, and other fooods. See attached photograph

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

Box of single serving potato chips on floor of dry storage area. Other foods stored on floor of dry storage area.

*34 Remove dead/trapped pests

Dead insects in light shields for florescent lighting throughout facility.

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

Bowls used to scoop flour and other dry goods. Handle for cornmeal stored with handle resting on cornmeal.

*42 Floors/walls/ceiling/nonfood dirty

Leaves from product and other food debris on floor of walk in cooler. Shelving for reach in cooler at service counter shows significant buildup of food soils on wire shelving

*14 When to wash hands before donning new gloves

No employee observed washing hands before donning gloves. (See inspection violation for lack of individual disposable towels)

*31 Individual, disposable towels

No paper towels available at any hand wash sink in kitchen.

*43 Clean vent syst:Intake/exhaust air ducts

Return air vents for air conditioning system show buildup of dust and lint.

*10 Clean Sight and Touch

Can opener blade soiled. Other surfaces around can opener dirty.

*29 Cold/hot hold unit thermometer easily viewable

Reach in cooler missing easily readable thermometers.

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

Raw shell eggs stored in WIC above other ready to eat foods.

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

Food on floor of walk in freezer.

*19 Hand sink water temperature below 110'F

No hot water supplied under pressure to multiple hand wash sinks in production areas of kitchen. Hand wash sink in kitchen area only reached 91.2°F

*43 Light bulbs, light shields provided

Light bulb not functioning under vent hood in production area of kitchen.

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

Sanitizing bucket tested at less than 100ppm Quaternary Ammonium

*33 Mechanical warewashing equip., wash solution temp.

Logs show warewashing at less than 120°F. Employees ran dishes through and temperature reached 183°F Please document actual temperatures that dishes are being exposed to on final rinse.

*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

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOOR IN RIC

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

MOLDED STRAWBERRIES

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

RAW PORK STORED OVER VEGETABLES IN WIC

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

IN RIC

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

CLEAN SHELVES THAT HOLD UTENSIL

*47 Handwashing signage

AT DISHWASHER HAND SINK

*31 Individual, disposable towels

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

FROZEN RAW SHRIMP OVER RTE FROZEN MEATBALLS COS

*47 Handwashing signage

at al hand sinks COS

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

MOLDED STRAWBERRIES IN COOLERS 2 DENTED CANS ON SHELF WITH NON DENTED CANS COS- REMOVED

*44 Trash can provided for papertowel waste