The Tradition - Kitchen & Dining

*25 HACCP Plan Record to be maintained

MORNING TEMPS ON W/ IN UNITS NOT NOTED ON TIME

*28 Date marking combined ingredients for RTE/ TCS food

DATE MARKING EXCEEDS 7 DAYS / 9-7-23 TO 9-14-23 COS

*29 Sanitizing solutions, testing devices

*31 No soap at handsink

H/S OBSERVED W/ OUT SUPPLY OF LIQUID SOAP

*32 Maintain in Good Repair

FOOD STORAGE CONTAINERS OBSERVED CRACKED , MELTED, PROVIDE CONTAINERS IN GOOD REPAIR

*10 Clean Sight and Touch

Observed dirty soda gun. Observed dirty ice machine.

*20 Grease Trap Tickets

Grease trap ticket not on site.

*21 RFSM - Not On Site

RFSM expired. Renew a dallascityhall.com.

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

Observed dirty fan cover in WIC.

*47 Handwashing signage

Need handwash signage at handwash sinks.

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

Observed raw pork chop store next to mayo Raw beef store next to breads

*32 Damaged Equipment

Observed ice build up in WIF

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

sanitizer bucket 0 ppm quat

*36 Cloths in-use for wiping between uses stored

Keep all towels in sanitizer solution between use

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

Provide date marking for all foods in the wic,

*18 Prevent contamination from pesticides

Observed flies catcher above prep tables

*06 Discard TCS if date marked exceeds temp & time

ham exp 8/13 broth 8/16

*02 Cold Hold (41øF/45øF or below)

ham 56'f, liquid eggs 56'f

*14 When to wash hands before donning new gloves

LACK OF WASHING HANDS

*32 Package integrity

REMOVE ALL ABSORBENT MATERIALS

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

IMPROPER DATE MARKING ON PREPARED FOODS

*03 Food products not maintained at 135øF or above

F. CHICKEN 121.6

*24 Food packaged in a establishment, shall be labeled as specified in law

LABEL S. BOTTLE

*45 Premises shall be maintained in good repair

RESEAL AROUND THE 3 COMP SINK

*10 Clean Sight and Touch

CLEAN ALL

*47 Conditions of Permit-in use of food equipment

POST SIGN " CURRENT HEALTH INSPECTION REPORT IS AVAILABLE UPON REQUEST"

*35 Jewelry Prohibition

NO JEWELRY ALLOWED

*02 Cold Hold (41øF/45øF or below)

S. CREAM 60.0, TUNA 47.5, S. HAM 49.5, S. CHEESE 56.5, B. EGGS 56.5

*42 Floors/walls/ceiling/nonfood dirty

CLEAN GASKETS

*36 Cloths in-use for wiping between uses stored

SOLIED WIPING CLOTHES STORED EQUIPMENT

*19 Hand sink water temperature below 110'F

MAINTAIN HOT WATER AT 110F

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

IMPROPER DATE MARKING ON PREPARED FOOD

*45 Drying Mops-air dry

MOP AIR DRY ( WARNING)

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOOR , GASKETS , REMOVE DUST FROM CEILING ABOVE PREP AREA & CLEAN FAN VENT COVERS

*02 Cold Hold (41øF/45øF or below)

55.6 C. CUCUMBERS, B. EGGS 51.4, S. TOMATOES 50.3F, S. .POTATOES 172.9, PORK 156.5F, S. TURKEY 46.7F, S. HAM 46.0, SALMON 49.5

*19 Hand sink water temperature below 110'F

MAINTAIN HOT WATER AT 110F

*35 Jewelry Prohibition

NO JEWELRY ALLOWED ( WATCHES & BRACELETS)

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

COVER ALL FOOD TO PREVENT CROSS CONTAMINATION

*24 Food packaged in a establishment, shall be labeled as specified in law

LABEL ALL S. BOTTLES

*39 Cutting surfaces.

RESURFACE CUTTING BOARDS

*42 Floors/walls/ceiling/nonfood dirty

dust on the ceiling

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

raw chicken next to RTE coleslaw

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below. more ice in ice bath

*42 Floors/walls/ceiling/nonfood dirty

mop up under prep tables

*34 Insect control devices-not over food/food prep

need to move bug light from above make line

*10 Clean Sight and Touch

Clean can opener blade Clean microwave

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

Label all bulk goods with the common name

*31 Individual, disposable towels

need paper towels and soap at the front hand washing station

*47 Handwashing signage

Need a “Employees must was hands before returning to work” sign

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

chicken (raw) next to beef

*10 Clean Sight and Touch

clean microwave, can opener blade

*42 Dirty nonfood contact surfaces

clean gaskets, clean bottom of ice machine

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

personal drinks

*36 Cloths in-use for wiping between uses stored

sanitation rags must be in solution when not in use

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

*43 Light bulbs, light shields provided

*02 Cold Hold (41øF/45øF or below)

fruit salad 49 F bleu cheese dressing 51 F

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

raw beef filet in same container as ground beef

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

scoop handle in food

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

always keep well on if scoop is inside

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

heavy cream best by Feb 12 in cooler date mark containers of TCS upon opening

*02 Cold Hold (41øF/45øF or below)

small salad cooler built up ice inside holding 44 on top, 56 F on bottom discarding all

*14 When to washWhen to wash hands after coughing/sneezing/eating/etc

touched face and continue working

*19 Hand sink water temperature below 110'F

no hot water at sink closest to office

*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held

can w/ dent on seam not segregated corrected train employees to recognize bad dents

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

employee drinking out of open cup