Timbergirl

*31 Hand sinks: number installed for convenient use

With a CO change the number of hands sinks need to be increased

*21 PIC ensures food handlers properly trained

*28 Date marking commercially prepared RTE/ TCS food

Chubs of cut meat missing date marking

*22 Buffets shall be monitored by food handlers

*14 When to wash hands before donning new gloves

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

Raw shell eggs stored over pasteurized eggs

*35 Hair Restraints effective

Beard nets needed

*18 Toxic items used according to law

Raid

*47 RFSM Certificate - Not Display

*01 Cooling -- total 6 hours, 135-41øF

Tomatoes based product in a five gallon bucket in the walk in refrigrerator at 49.6 degrees

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

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

Raw shell eggs stored over milk products

*02 Cold Hold (41øF/45øF or below)

Grilled chicken held on a rack in the kitchen at 91.9 degrees

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

*40 Reuse of single service articles

*21 RFSM - Not On Site

*35 Hair Restraints effective

Hair and or bread nets are needed

*28 Do not exceed manuf. use by date

gallons of milk with se by dates of July 2,3;

*22 Handlers-Certificate Not On Site

all employees that deal directly with food preparation must obtain a valid food handler card

*19 Water & Plumbing in good repair- per code

leaking pipe under prep sink

*21 RFSM - Not On Site

register with the City of Dallas as a Registered Food Service Manager by next inspection(six months)

*36 Cloths in-use for wiping between uses stored

do not store cloth towels(absorbent material) underneath cutting boards

*31 Individual, disposable towels

*22 Handlers-Certificate Not On Site

*21 RFSM - Not On Site

*34 Outer door: solid,selfclosing,tightfitting

*25 HACCP-Plan submitted

*35 Hair Restraints effective

Hair and beard restraints needed

*31 Handwashing lavatory - accessible

*01 Cooling -- total 6 hours, 135-41øF

Cooling foods outside of refrigeration

*15 Contact RTE Products w/ Bare Hands

*43 Light - 10 foot : Walk-in, Dry storage

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