Vaka Lokka

*19 Water & Plumbing in good repair- per code

Repair leak at handsink.

*20 Grease Trap Tickets

Service grease trap every 90 days. Maintain manifest on file at location to present upon inspection.

*21 RFSM - Not On Site

Provide a food manager certificate. Register with the City of Dallas and post.

*22 Accredited food handler certificate - 60 days

Provide food handler certificates for all employees not manager certified.

*29 Sanitizing solutions, testing devices

Provide chlorine test strips to test concentration levels of sanitzer.

*30 Food Establishment Permit

Post current City of Dallas Health Permit.

*31 Individual, disposable towels

Provide paper towels for handwash sink at bar.

*32 Approved Food Contact Equip.

Replace residential microwave with commercial.

*45 Floor& wall junctures- coved & sealed

Seal handsink to wall properly.

*46 Covered waste receptacle for women's restroom

provide covered trash cans for stalls in womens restroom.

*21 RFSM - Not On Site

Register Food Manager Certificate with the City of Dallas and post in public view.

*31 Individual, disposable towels

Provide paper towels for hand sink in corner.

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Store ice scoop on a clean sanitized surface. Observed stored on top of ice machine.

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

label all food containers with common name. i.e. squirt bottles.

*42 Dirty nonfood contact surfaces

Floors under shelves and equipment observed with debris accumulation

*21 RFSM - Not On Site

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

*10 Clean Sight and Touch

clean the inside of the ice machine

*18 Toxic items labeling-non original container

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

chlorine test strips needed

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

cover all open containers of food

*03 Food products not maintained at 135øF or above

BEEF 68.2°F, SOUP 69.0°F

*31 Handwashing lavatory - used for other purpose

LIDS STORED IN HAND SINK, HAND SINK USED TO RINSE WIPING CLOTH

*10 Chlorine sanitizer concentration, minimum temp.

DISHWASHER

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

RAW CHICKEN STORED OVER RAW BEEF AND CHEESE

*21 RFSM - Not On Site

YOU MUST DISPLAY A REGISTERED FOOD SERVICE MANAGER CERTIFICATE ISSUED BY THE CITY OF DALLAS FOR AT LEAST ONE ON-SITE EMPLOYEE PER SHIFT. YOU ARE NOT IN COMPLIANCE IF THE CERTIFICATE IS NOT ISSUED BY

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

EMPLOYEE DRINK LEFT 0N TABLE

*02 Cold Hold (41øF/45øF or below)

RAW CHICKEN 47.9°F

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

STORE ON CLEAN SURFACE - 4 ICE SCOOPS AND A PITCHER LEFT INSIDE ICE MAKER

*39 Equipment in good repair and proper adjustment.

broken gasket on the two door prep station.

*45Physical Facilities Floors,Walls,Ceilings

the walls on the columns inside the bar should be at least one foot from bar counter up sealed like plastic or plexiglas ( Don't extend wood down to the floor)

*31 Individual, disposable towels

waiter station needs towel dispenser.

*43 Light - 20 foot : Buffet, salad, produce

the waiter station needs more lighting for cleaning / production cleaning.

*34 Outer door: solid,selfclosing,tightfitting

the front door should be self closing

*28 Date marking commercially prepared of RTE/PHF

the cooked PHF items must have an expiration date on the product in the reach in cooler ( some dates month and day are backward ) consistency is required when put dates of expiration.

*29 Food thermometers provided and accessible

Provide the thermometers in the deep freezers and coolers.

*31 No soap at handsink

waiter station needs soap dispenser.