Thomas Tolbert School

*39 Equipment-doors, seal hinges adjusted/intact

replace damaged gasket on WIF door.

*42 Dirty nonfood contact surfaces

clean racks, clean fans of wic, clean gaskets of cold hold equipment, stain on wic wall has been reported.

*42 Dirty nonfood contact surfaces

DUST ON FAN OF WALK IN COOLER, CLEAN DRAINS,

*39 Equipment in good repair and proper adjustment.

OBSERVED LEAK COMING FROM PIPES OF WIF, OBSERVED ICE ON DOOR FRAME OF WIF, REPAIR.

*18 Toxic items labeling for original container

OBSERVED CHEMICAL BOTTLE NOT LABELED.

*43 Clean vent syst:Intake/exhaust air ducts

OBSERVED DUST ON INTAKE VENTS, CLEAN.

*20 Grease Trap Tickets

*20 Grease Trap Tickets

MISSING LIQUID MANIFEST RECORDS, MUST BE CLEANED EVERY 90 DAYS.

*28 Do not exceed manuf. use by date

OBSERVE CONTAINERS OF LAND 0 LAKES CHEESE SAUCE AND CUPS. WITH EXPIRATION DATE OF 10-20 AND 10-23-2022 AT STORAGE SHELVES. DISCARD.

*42 Dirty nonfood contact surfaces

OBSERVE GRIME ON GASKETS OF HOT/COLD HOLD EQUIPMENT, DUST BUILD UP ON FANS AND CEILING OF WIC, CLEAN.

*42 Dirty nonfood contact surfaces

grime build up on gaskets of cold hold equipment, grime build up observed on side of ice machine, dust and grime observed on fans of walk in cooler, grime observed on shelves of walk in cooler clean.

*28 Date marking commercially prepared RTE/ TCS food

provide date marked for thawed juices in walk in cooler.

*10 Clean Sight and Touch

observed brown residue build up inside of ice machine, clean and sanitize due to water dripping from grime. dispose of ice.

*39 Equipment-doors, seal hinges adjusted/intact

gasket/seal of walk in freezer is not allowing door to completely close, allowing ice to build up on lower perimeter of door.

*03 Food products not maintained at 135øF or above

observed steak fingers in hot hold equipment at 123.7F, 125.8F. follow HACCP procedures on what to do with food under temperature.

*39 Equipment in good repair and proper adjustment.

hot hold equipment next to ice machine not maintaining hot hold temperature, adjust or repair.

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

leak coming from food prep faucet, repair.

*45 Premises shall be maintained in good repair

observed broken wall base tile, repair.

*42 Dirty nonfood contact surfaces

grime build up on wire storage shelves, on fans of walk in cooler, on metal storage racks, clean. mold like substance on black wrap used on pipes of walk in cooler condenser unit, replace.

*47 RFSM Certificate - Not Display

Register CFM with city of dallas and post.

*39 Equipment-doors, seal hinges adjusted/intact

seal of walk in freezer was observed covered with heavy amounts of ice.

*03 Food products not maintained at 135øF or above

steam carrots in hot hold equipment observed at 117.3F, reheat to 135F.

*43 Clean vent syst:Intake/exhaust air ducts

intake vent located in dry storage has build up of dust, clean.

*47 Handler-Certificate Not on site

renew texas food handler cards.

*11 Distressed merchandise, segregation and location

heavily dented can in dry storage room, have dented cans placed in a designated area.

*42 Floors/walls/ceiling/nonfood dirty

grime and food on floor, clean.

*34 Controlling pests. Eliminating harborage conditions

chips on floor in dry storage room, clean to remove possible harboring conditions.

*32 Thermometer in good condition or discarded

thermometer of dairy cooler not functioning, repair or add a working thermometer.

*21 RFSM - Not On Site

RFSM not onsite.

*25 HACCP CORRECTIVE ACTIONS C.C.P.

Per DISD HACCP walk in freezer must be 0F or under, observed temperature at 11.5F. Provide a corrective action.

*43 Clean vent syst:Intake/exhaust air ducts

exhaust fans have dust accumulation, clean.

*39 Equipment in good repair and proper adjustment.

damaged spatulas, remove from kitchen to prevent potential contamination of food.

*42 Dirty nonfood contact surfaces

Clean dust that is gathering inside of walk in cooler.

*39 Soda nozzles and ice bin clean to remove soil

Soil found on metal lip inside of ice bin. clean and sanitize before ice becomes contaminated.

*03 Food products not maintained at 135øF or above

Chicken nuggets below 135F.

*27 Cooling, heating, and holding capacities. Equipment

Hot hold1 is not keeping nuggets at hot hold temperture. Fix and remove all contents to other hot hold2

*02 Cold Hold (41øF/45øF or below)

Opened BBQ sauce, state refrigerate after opening.

*39 Equipment & utensils cleaned before restocking

Slicer in storage has residue, thoroughly clean before restocking.

*31 Individual, disposable towels

None available in restroom.

*38 Thawing. under running water criteria - < 4 hours

Chicken nuggets out at RT.

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

Williams Chicken box on top of nuggets.

*10 Equipment and Utensils Sanitization

can opener

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

*31 Individual, disposable towels

*32 Maintain in Good Repair

*45Floor, wall, ceiling - Exposed material

holes on the wall

*47 Health permit posted

*42 Dirty nonfood contact surfaces

*45Physical Facilities

*43 Clean vent syst:Intake/exhaust air ducts

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

PERSONAL DRINK STORED ABOVE EQUIPMENT

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES IN CEILING TILE

*10 Clean Sight and Touch

CLEAN ALL: ICE MACHINE

*32 Package integrity

REMOVE DENTED CANS FROM SHELVES (3)

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

SOUR CREAM IN RIC DATED 3/21/16

*45 Premises shall be maintained in good repair

REPLACE/ REGROUT FLOOR TILES UNDER RACK

*42 Floors/walls/ceiling/nonfood dirty

FLOORS

*02 Cold Hold (41øF/45øF or below)

SALSA ON COUNTER 67.5*F , BROCCOLI ON COUNTER 59*F, LETTUCE ON COUNTER /TOMATOES 67*F