Vh Casual Dining & Bar

*10 Equipment and Utensils Cleaning-contamination

all cooler units and surfaces dirty with soils , spills, sugars, food debris and grease accumulations must be clean to avoid cross contamination

*33 Sanitizing solution intergrated in dish. machine

zero sanitizing solutions at dish washing machine must be maintain at 50 ppm chlorine concentration

*02 Outfitter-Food Temperatures (Cold).

all cooler units n maintain food temperature 45 F or above all cooler units must be maintain proper food temperature of 40 F or below to avoid cross contamination

*39 Equipment in good repair and proper adjustment.

shelving inside cooler units rust and oxidize must be replace or repair to proper condition

*47 RFSM Certificate - Not Display

missing RFSM certificate must be have FSM registered with the city

*42 cleaning hermetically sealed containers of food or visible soil before opening

bar area bottles dirty with soils, dust and grease accumulations must be clean and sanitize to avoid contamination

*38 Time/temperature controlled for safety food, slacking

cooler units slacking temperature between 40 F to 47 F must be maintain proper food temperature of 40 F or below to avoid cross contamination

*34 Pest control-routine inspections for

missing pest control ticket on site must be have pest control ticket on site

*29 Sanitizing solutions, testing devices

missing Quat test strips on site must be have test strips on site to verified chemical contamination

*47 Handler-Certificate Not on site

missing food handler cards on site must be have food handler cards on site

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment dirty with soils, litter and grease accumulations must be clean to avoid cross contamination walls and ceiling dirty with grease, soils and deposits must be clean to avoid

*43 Ventilation hood-prevent grease dripping

vent hood dirty with soils and grease deposits must be clean to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

all equipment including cooking equipment dirty with food debris soils and grease accumulations must be clean to avoid cross contamination

*22 Handlers-Certificate Not On Site

missing current food handler cards on site must be have current food handler cards on site

*47 RFSM Certificate - Not Display

missing RFSM certifications must be have FSM registered with the city

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*29 Food thermometers provided and accessible

missing working thermometers inside cooler units must be have visible and working thermometers to verified proper food temperature

*42 Floors/walls/ceiling/nonfood dirty

floors dirty with soils and grease accumulations must be clean to avoid cross contamination

*39 Equipment in good repair and proper adjustment.

shelving inside wi cooler unit rust and oxidize must be replace or repair to proper condition

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty with food debris, soils and grease accumulations must be clean to avoid cross contamination

*47 RFSM Certificate - Not Display

missing RFSM certification must be have FSM registered with the city

*02 Cold Hold (41øF/45øF or below)

tomato 49'f, cheese 49'f

*14 Gloves single use

observed employee touching the raw meat then the cheese prevent cross contamination by change glove after touching raw food and rte food

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

observed raw chicken above raw meat raw meat store next to rte food

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

provide cover for shrimp containers

*32 Damaged Equipment

observed leaking in ric

*10 Clean Sight and Touch

provide cleaning or the cooler, food containers

*21 RFSM - Not On Site

expired 2017

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

provide date marking for all foods in cooler

*36 Cloths in-use for wiping between uses stored

*45 Floor& wall junctures- coved & sealed

*34 Outer door: solid,selfclosing,tightfitting

*10 Clean Sight and Touch

*46 Covered waste receptacle for women's restroom

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

Raw shell eggs on floor of WIC

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

Employee observed filling cup with ice by scooping cup with bare hands through food ice.

*31 Individual, disposable towels

No individual disposable towels at bar hand wash sink.

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

Raw shell eggs stored over ready to eat capers and cheese in open top reach in cooler.

*14 When to wash hands before donning new gloves

Employee observed donning gloves without washing hands first.

*10 Equipment and Utensils Sanitization

No sanitizer prepared at time of inspection. Supply of sanitizer to three compartment sink empty.

*29 Cold/hot hold unit thermometer easily viewable

Thermometer missing from production reach in cooler.

*32 Equipment & Utensils smooth easily cleanable

Expanded metal shelving over reach in cooler. Gaps show buildup of food debris over reach in cooler. Used sheet pan used as a shelf in reach in cooler. Bottoms of reach in coolers and walk in c

*47 RFSM Certificate - Not Display

Registered Food Service Manager certificate posted expired 2/27/17

*22 Handlers-Certificate Not On Site

FOOD HANDLER'S CARDS NEEDED FOR ALL FOOD PREPARATION STAFF

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE ICE MACHINE (MOLD PRESENT)

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLE IN THE BAR

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*31 Handwashing lavatory - accessible

KITCHEN HAND SINK WAS BLOCKED DUE TO A LARGE TUB OF FRESH ASPARAGUS RESTING ON TOP OF THE SINK BASIN

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKETS

*34 Insect control:prevent dead insects from food

FLIES OBSERVED IN THE KITCHEN. FRUIT FLIES OBSERVED IN THE BAR AREA.

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

OPEN PERSONAL DRINK OF WATER BELONGING TO A KITCHEN WORKER WAS OBSERVED

*42 Floors/walls/ceiling/nonfood dirty

SOILED FLOOR DRAIN IN THE CENTER OF THE KITCHEN

*43 Light bulbs, light shields provided

RESTORE THE LIGHTING TO THE UNIT THAT HAS BURNED IN THE KITCHEN (NEAR THE VENT HOOD)

*45 Premises shall be maintained in good repair

REPAIR CEILING DAMAGE IN THE KITCHEN

*46 Physical Facilities Premises

CLEAN THE TOILET SEATS AND INTERIOR OF THE BOWLS IN THE RESTROOMS