Tx Smoked BBQ and Burgers

*42 Floors/walls/ceiling/nonfood dirty

Clean greasy floor

*28 Original cont. of RTE/PHF/Day1= day of opening

*22 Accredited food handler certificate - 60 days

*45 Premises shall be maintained in good repair

replace damaged ceiling tiles

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

Do not store raw meat over ready to eat items

*10 Clean Sight and Touch

Interior of microwave, other food contact surfaces of equipment

*21 RFSM - Not On Site

*03 Food products not maintained at 135øF or above

*02 Cold Hold (41øF/45øF or below)

*47 Handler-Certificate Not on site

*31 Handwashing lavatory - accessible

*18 Toxic items labeling-non original container

*42 Dirty nonfood contact surfaces

Exteriors of food storage containers

*20 Grease Trap Tickets

*45 Unnecessary articles prohibited

*21 RFSM - Not On Site

Register food manager certificate with the city of Dallas

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

*03 Food products not maintained at 135øF or above

*43 Light - 50 foot : Food and utensils area

replace damaged light bulb in vent hood

*44 Trash can provided for papertowel waste

*20 Grease Trap Tickets

You have two Weeks to get this done and send a copy to inspector

*02 Cold Hold (41øF/45øF or below)

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

*18 Toxic items labeling-non original container

*42 Dirty nonfood contact surfaces

Exterior of food containers

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*21 RFSM - Not On Site

*31 Handwashing lavatory - accessible

*10 Clean Sight and Touch

Keep plates and utensils clean

*29 Sanitizing solutions, testing devices

Provide quat test strips

*44 Trash can provided for papertowel waste

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

*47 Handler-Certificate Not on site

*03 Food products not maintained at 135øF or above

*45 Unnecessary articles prohibited

*20 Grease Trap Tickets

*21 RFSM - Not On Site

*03 Food products not maintained at 135øF or above

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*22 Handlers-Certificate Not On Site

*31 Handwashing lavatory - used for other purpose

Do not store utensils in hand sink

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

*18 Toxic items labeling-non original container

*29 Sanitizing solutions, testing devices

Provide Quat sanitizer test strips

*33 Rinsing procedures - 3 compartment sink

*22 Handlers-Certificate Not On Site

*21 RFSM - Not On Site

*31 No soap at handsink

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

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

raw eggs stored over other food items in walk in cooler

*43 Clean vent syst:Intake/exhaust air ducts

heavy dust accumulation

*22 Handlers-Certificate Not On Site

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

*31 Handwashing lavatory - used for other purpose

three plates stored inside the designated hand wash sink adjacent to the three-compartment sink

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

raw eggs stored on a shelf above cooked foods in the walk in cooler

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*02 Cold Hold (41øF/45øF or below)

raw egg measured at 44 degrees F; Raw beef measured at 49 degrees F; sliced tomato measured at 49 degrees F; ric 50 degrees F

*20 Grease Trap Tickets

*22 Handlers-Certificate Not On Site

*34 Controlling pests. Eliminating harborage conditions

clean the floor drains thoroughly; flying insects observed

*20 Grease Trap Tickets

most recent on site is from 2/23/18

*35 Hair Restraints effective

beard guards needed

*21 RFSM - Not On Site

register with the City of Dallas as a Registered Food Service Manager by next inspection

*02 Cold Hold (41øF/45øF or below)

raw chicken measured at 56.7 degrees F; raw beef patties measured at 55 degrees F

*43 Clean vent syst:Intake/exhaust air ducts

dust buildup

*03 Food products not maintained at 135øF or above

brisket

*21 RFSM - Not On Site

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

personal drinks not allowed; if used, supply a lid

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

observed a fly in the kitchen prep area

*22 Handlers-Certificate Not On Site

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

*21 RFSM - Not On Site

register with the City of Dallas as a Registered Food Service Manager by next inspection.

*20 Grease Trap Tickets

current grease trap tickets needed on site.

*14 When to wash hands before donning new gloves

observed an employee fail to wash his hands before donning a new pair of gloves

*20 Grease Trap Tickets

*02 Cold Hold (41øF/45øF or below)

Jalepeno peppers at 51.7 in the POUR

*47 RFSM Certificate - Not Display

*03 Food products not maintained at 135øF or above

*21 RFSM - Not On Site

*20 Grease Trap Tickets

*36 Cloths in-use for wiping between uses stored

*47 RFSM Certificate - Not Display

*29 Sanitizing solutions, testing devices

*21 RFSM - Not On Site

*05 Rapidly reheat 165øF for hot holding

Heating in the warmer

*02 Cold Hold (41øF/45øF or below)

In house made BBQ sauce requires refrigeration