Unrefined Bakery

*21 RFSM - Not On Site

RFSM not on site. Register at dallascityhall.com.

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

Food items held longer than 24 hrs must be datemarked for no more than 7 days.

*29 Cold/hot hold unit thermometer easily viewable

All coolers/freezers must have easily viewable thermometers.

*34 Outer door: solid,selfclosing,tightfitting

Observed gaps at front door.

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

Observed boxes of food stored on the floor in WIF.

*39 Equipment in good repair and proper adjustment.

Observed water leak (ice) at WIF condenser fan.

*45 Lockers to be used to store personal items

Store all personal items in appropriate place.

*47 Other Violations

Pest control report not on site.

*14 When to wash hands before donning new gloves

DONNING GLOVES WITHOUT WASHING HANDS

*35 Hair Restraints effective

PROPERLY RESTRAIN HAIR

*10 Clean Sight and Touch

CLEAN ALL

*34 Outer openings:closing holes, gaps

CLOSE ALL GAPS

*39 Cutting surfaces.

RESURFACE CUTTING BOARDS

*21 RFSM - Not On Site

NO RFSM ONSITE

*42 Dirty nonfood contact surfaces

CLEAN DRAINS & GASKETS

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

FOOD STORED ON FLOOR

*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>

CERTIFY ALL STAFF

*35 Hair Restraints effective

PROPERLY RESTRAIN HAIR

*37 Food, utensils & equip under other sources

FOOD STORED ON FLOOR IN WIC

*34 Outer openings:closing holes, gaps

CLOSE HOLES & GAPS

*10 Clean Sight and Touch

CLEAN RIC(S)

*42 Dirty nonfood contact surfaces

CLEAN GASKETS

*06 Discard if TCS is in container w/ no date or day

NO DATE MARKING ON PREPARED FOODS (USED BY DATE)

*19 Hand sink water temperature below 110'F

MAINTAIN HOT WATER @110F

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

expired date marking

*35 Hair Restraints effective

properly restrain hair

*10 Clean Sight and Touch

*41 Food Labeling - Bulk Food w/ Card or Sign

label containers

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

raw eggs stored on floor in WIC

*43 Light bulbs, light shields provided

repair lighting in RIC

*18 Toxic items stored above food/utensils

sanitizer stored above food

*19 Hand sink water temperature below 110'F

Hot < 110F within 20 seconds

*18 Toxic items storage adjacent to food/utensils

chemical wipes next to microwave sanitizer bottle next to food and utensils

*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se

sanitation level low 100 ppm needs to be 200 Quat- call service provider

*21 RFSM - Not On Site

***NO RFSM ON SITE***

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

employee drink on prep table

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

need Quat test Strips- check Quat level Daily

*47 Conditions of Permit-in use of food equipment

Need a sign saying “A copy of our last health inspection is available upon request” in customer view.

*18 Toxic items storage adjacent to food/utensils

*29 Sanitizing solutions, testing devices

TEST STRIPS

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

BREAD STORED ON FLOOR

*47 Other Violations

MUST PROVIDE COMMERCIAL EQUIPMENT (MICROWAVES)

*21 RFSM - Not On Site

no RFSM on duty during inspection

*22 Handlers-Certificate Not On Site

certify staff

*18 Toxic items storage adjacent to food/utensils

Toxics stored next to food on equipment

*42 Nonfood-contact surfaces material

clean drains