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*10 Clean Sight and Touch

Can opener seen with food debris

*18 Toxic items used according to law

Chlorine concentration for sanitizer solution was at 200 ppm>need to be between 50-100 ppm

*22 Accredited food handler certificate - 60 days

Get food handler card(s) for cooks

*32 Approved Food Contact Equip.

Cannot use cardboard as liner for racks where utensils and food products are held

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

Keep all food products 6-inches off floor

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

Label all bulk ingredients

*42 Dirty nonfood contact surfaces

Clean encrusted grease in vent hood/fryers/cooking equipment

*45 Premises shall be maintained in good repair

Fix/replace ceiling tiles & leak in kitchen

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

*10 Clean Sight and Touch

*20 Grease Trap Tickets

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

*29 Cold/hot hold unit thermometer easily viewable

*36 Cloths in-use for wiping between uses stored

*39 Cooking equipment free of encrusted grease

*42 Dirty nonfood contact surfaces

*43 Clean vent syst:Intake/exhaust air ducts

*02 Cold Hold (41øF/45øF or below)

*10 Clean Sight and Touch

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

*29 Mechanical holding unit, thermometer location

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

*42 Floors/walls/ceiling/nonfood dirty

*43 Clean vent syst:Intake/exhaust air ducts

*02 Cold Hold (41øF/45øF or below)

IMPROPER HOLDING TEMPERATURE OF CUT TOMATOES: 55.6 F

*10 Clean Sight and Touch

BOTTOM OF REACH IN FREEZER

*18 Toxic items storage adjacent to food/utensils

TOXIC CHEMICALS STORED NEAR FOOD ( SUGAR)

*24 Food Labeling- with common name of the food

NO LABELING ON BULK FOOD ITEMS

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

UNCOVERED FOOD ( TOMATOES, LETTUCE ) IN REACH IN COOLER

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

PERSONAL EMPLOYEE DRINK ( RED BULL ) RESTING ON A FOOD PREPARATION TABLE

*42 Floors/walls/ceiling/nonfood dirty

DIRTY AND SOILED FLOOR

*43 Clean vent syst:Intake/exhaust air ducts

DIRTY INTAKE VENTS

*45 Premises shall be maintained in good repair

ROOF LEAK WATER DRIPPING INTO CATCH BUCKET LOCATED IN THE CENTER OF THE KITCHEN DAMAGED FLOOR TILES IN THE KITCHEN

*46 Physical Facilities Premises

CLEAN UNDERNEATH TOILET SEAT IN RESTROOM

*15 Bare hands contact with ready-to-eat foods

BARE HAND CONTACT WITH READY TO EAT FOOD ( HAMBURGER BUN)

*45 Walls and ceilings, studs, joists, and rafters

DAMAGED CEILING TILES DUE TO MOISTURE

*42 Floors/walls/ceiling/nonfood dirty

EXCESSIVE GREASE BUILD UP ON FLOOR BEHIND DEEP FRYERS

*03 Food products not maintained at 135øF or above

GUMBO: 112.3 F

*14 When to wash hands before donning new gloves

KITCHEN COOK NOT WASHING HANDS PRIOR TO PLACING ON NEW ONES WASHING GLOVES INSTEAD OF PLACING ON NEW ONES

*22 Handlers-Certificate Not On Site

KITCHEN COOK WORKING WITHOUT A FOOD HANDLER CERTIFICATE

*36 Cloths in-use for wiping between uses stored

SANITIZING TOWELS RESTING ON FOOD PREPARATION TABLE

*19 Water & Plumbing in good repair- per code

LEAK AT THE THREE COMPARTMENT SINK

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

PERSONAL CELL PHONE RESTING ON FOOD PREPARATION TABLE

*10 Clean Sight and Touch

SOILED MICROWAVE

*32 Damaged Equipment

BROKEN COOLER SHELVES ( REACH IN COOLER)

*02 Cold Hold (41øF/45øF or below)

TOMATOES: 51.2 F ( REACH IN COOLER)

*43 Clean vent syst:Intake/exhaust air ducts

REMOVE EXCESSIVE DUST FROM THE INTAKE VENTS IN THE ESTABLISHMENT

*34 Insect control:prevent dead insects from food

FRUIT FLIES OBSERVED IN KITCHEN

*45 Walls and ceilings, studs, joists, and rafters

REPLACE DAMAGED CEILING TILES DUE TO MOISTURE

*20 Grease Trap Tickets

LAST GREASE / LIQUID WASTE MANIFEST WAS 06/ 02/ 2018

*15 Contact RTE Products w/ Bare Hands

BARE HAND CONTACT WITH READY TO EAT FOOD

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*10 Clean Sight and Touch

CLEAN ALL FOOD CONTACT SURFACES INCLUDING THE MICROWAVES AND COOLERS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN / SWEEP AND MOP ALL FLOORS IN BUILDING

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

COVER OPEN FOODS (WALK IN COOLER)

*47 Health permit posted

NO CITY OF DALLAS HEALTH PERMIT POSTED

*22 Handlers-Certificate Not On Site

STAFF DOES NOT HAVE FOOD HANDLER'S CERTIFICATES

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE MICROWAVE

*19 Water & Plumbing in good repair- per code

REPAIR THE LEAK AT THE THREE COMPARTMENT SINK FAUCET

*24 Food Labeling- with common name of the food

LABEL BULK FOOD CONTAINERS OF FLOUR AND CORN MEAL

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS NOT STORED IN A SANITIZER BUCKET

*42 Dirty nonfood contact surfaces

CLEAN THE GREASE BUILD UP AROUND THE LIGHT BULB FIXTURES

*43 Light bulbs, light shields provided

PROVIDE LIGHT SHIELD FOR THE LIGHTING UNIT MISSING ONE

*45 Walls and ceilings, studs, joists, and rafters

REPLACE ALL DAMAGED CEILING TILES THROUGHOUT THE STORE

*46 Physical Facilities Premises

CLEAN THE INTERIOR OF THE TOILET BOWL (RESTROOM)

*47 Other Violations

PROVIDE SCOOPS WITH HANDLE FOR DIPPING AND DISPENSING TARTAR SAUCE (WALK IN COOLER)

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLES

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLER'S CARDS FOR ALL FOOD PREP STAFF (KITCHEN STAFF)

*24 Food Labeling- with common name of the food

LABEL ALL BULK FOOD INGREDIENT CONTAINERS

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE A THERMOMETER FOR THE REACH IN COOLER MISSING ONE

*32 Damaged Equipment

BROKEN REACH IN FREEZER GASKETS

*42 Dirty nonfood contact surfaces

CLEAN FAN COVERS (WALK IN COOLER)

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN DUSTY INTAKE VENTS (DINING ROOM)

*45 Premises shall be maintained in good repair

LEAK IN THE KITCHEN (WATER LEAK)

*46 Physical Facilities Premises

CLEAN THE TOILET BOWL IN THE RESTROOM

*47 Handwashing signage

PROVIDE HAND WASH SIGNS FOR ALL HAND SINKS

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

RAW FISH STORED ABOVE CHEESE

*10 Clean Sight and Touch

CLEAN INSIDE OF MICROWAVES

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

*31 Handwashing lavatory - accessible

*32 Maintain in Good Repair

REPLACE BROKEN GASKETS

*34 Remove dead/trapped pests

*39 Store equipment & utensils - avoid contamination

TOWELS CANNOT BE STORED UNDER CUTTING BOARDS

*42 Floors/walls/ceiling/nonfood dirty

*43 Light bulbs, light shields provided

*45Floor, wall, ceiling - Exposed material

*15 Bare hands contact with ready-to-eat foods

NEED GLOVES

*18 Toxic items labeling-non original container

LABEL CHEMICAL SPRAY BOTTLE

*29 Food thermometers provided and accessible

NEED STEM THERMOMETER

*31 Individual, disposable towels

AT TOILET ROOM HAND SINK

*42 Dirty nonfood contact surfaces

CLEAN FLOORS/WALLS, BEHIND/ UNDER EQUIPMENT