V-eats

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

missing bodily fluids writing procedures /spill kit

*10 Q.A. PPM - follow manufacturer's direction

SANITIZING BUCKET HAD NO CONCENTRATION OF SANITIZER IN THE BUCKET

*24 Food Labeling- with common name of the food

LABEL BULK FOOD CONTAINERS ( BEANS )

*35 Hair Restraints effective

KITCHEN WORKERS IN KITCHEN WITHOUT HAIR RESTRAINTS

*42 Dirty nonfood contact surfaces

DUST ACCUMULATION ON FAN COVERS ( WALK IN COOLER ) CLEAN UPPER DOOR GASKETS (REACH IN FREEZER )

*34 Insect control:prevent dead insects from food

FRUIT FLIES OBSERVED

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

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

all foods in cooler

*31 Individual, disposable towels

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

all oil boxes must above floor 6 ins

*42 Nonfood-contact surfaces material

no towel allow under the cutting board

*10 Clean Sight and Touch

observed mold in ice machine

*36 Cloths in-use for wiping between uses stored

*34 Pest Control

observed flies in prep area

*06 Discard TCS if date marked exceeds temp & time

Food Expired at 07-29

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

all food containers

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

towel cant be next to the food

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

Most containers were labeled. But at least three bins lacked a clear label.

*02 Cold Hold (41øF/45øF or below)

Reach in cooler under cooktop showed to be 57°F on exterior thermometer. Patty in cooler was at 55.2°F Please make sure cooler doors remain closed as much as possible.

*47 RFSM Certificate - Not Display

RFSM Certificate issued by the City of Dallas not on display. Duplicate, valid copies of a City of Dallas issued Registered Food Service Manager Certificates may be available from our Goforth offic

*10 Q.A. PPM - follow manufacturer's direction

Sanitizer buckets tested at 0ppm and 0ppm near production area of kitchen.

*45 Unnecessary articles prohibited

Please remove toilet bowl plunger from dish wash area.

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

Employee observed putting finger over top of squirt bottle and shaking product such that food was in contact with bare hands.

*43 Clean vent syst:Intake/exhaust air ducts

Vents above cook top shows buildup of dust.

*36 Cloths in-use for wiping between uses stored

Mop cloths stored on cutting boards and in other locations. When not in employee's hands, cloths should be stored in sanitizing solution.

*42 Nonfood-contact surfaces material

Towels used throughout kitchen under cutting boards and cooling racks.

*21 RFSM - Not On Site

No employee able to provide evidence of Registered Food Service Manager training. Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared

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

Rodent droppings observed on top of cans near walk in cooler.

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

ENSURE PROPER DATE MARKING

*21 RFSM - Not On Site

NEED ORIGINAL ON SIGHT

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATO 41, MUSHROOM 52 DEGREE F

*10 Clean Sight and Touch

CLEAN INSIDE RICS BY GRILL

*34 Outer door: solid,selfclosing,tightfitting

DOOR PROPPED OPEN TO PATIO

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

DESIGNATE AREA FOR PERSONAL ITEMS

*47 Handwashing signage

AT GRILL

*31 Individual, disposable towels

AT HAND SINK

*36 Cloths in-use for wiping between uses stored

*47 RFSM Certificate - Not Display

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

*22 Handlers-Certificate Not On Site