Village Burger Bar

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer too low for dishwasher ( reading 10) should be at 50ppm

*03 <<<HOT HOLD (135øF)>>>

maintain hot holding temperature at 135 degrees F or higher ( chicken reading 118 and 119 degrees F)

*47 Handwashing signage

provide hand washing sign for hand sink in restroom

*21 RFSM - Not On Site

provide RFSM from the city of Dallas

*10 Chlorine sanitizer concentration, minimum temp.

Weak dish machine sanitizer conc

*39 Equipment in good repair and proper adjustment.

Repair damaged cooler gaskets

*43 Clean vent syst:Intake/exhaust air ducts

*19 Water & Plumbing in good repair- per code

Repair damaged 3 comp sink faucets

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

*43 Light bulbs, light shields provided

*29 Cold/hot hold unit thermometer easily viewable

*34 Pest control-routine inspections for

Flies observed

*36 Cloths in-use for wiping between uses stored

*14 When to wash hands before donning new gloves

*02 Cold Hold (41øF/45øF or below)

*21 RFSM - Not On Site

*03 Food products not maintained at 135øF or above

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

*36 Cloths in-use for wiping between uses stored

*44 Trash can provided for papertowel waste

*19 Water & Plumbing in good repair- per code

Repair pipe leak at 3 comp sink

*44 Trash can provided for papertowel waste

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

Observed mold on food in reach in cooler

*31 No soap at handsink

*29 Cold/hot hold unit thermometer easily viewable

*43 Clean vent syst:Intake/exhaust air ducts

*21 RFSM - Not On Site

register with the City of Dallas as a RFSM

*31 Individual, disposable towels

paper towels needed by the hand wash sink

*42 Dirty nonfood contact surfaces

dusty fan covers inside the walk in cooler

*18 Toxic items labeling-non original container

label all spray bottle with its contents

*19 Hand sink water temperature below 110'F

both hand wash sinks, in the food prep/kitchen area, are putting out water that is below 110 degrees F.

*32 Damaged Equipment

*21 RFSM - Not On Site

*32 Damaged Equipment

replace broken sugar container lid

*10 Clean Sight and Touch

toaster needs cleaning; residue buildup

*39 Utensils, single serve items 6 inches off - floor

Onions

*10 Clean Sight and Touch

Inside the dishwasher

*32 Equipment and Utensils Multiuse Materials durable

To go cup without a handle used to scoop food products

*02 Cold Hold (41øF/45øF or below)

Salsa sandwich POUR - 43.9 degrees

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

Raw beef stored over fluid milk

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

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

Foods from a mason jar (Green in color) - no labels

*36 Cloths in-use for wiping between uses stored

Cloth in the back pocket

*19 One Inch Air Gap

Ice makers and ice bins

*14 When to wash hands after handling soiled equip/utensil

Wash hands after handling dirty glasses and dishes

*35 Hair Restraints effective

*21 RFSM - Not On Site

*18 Toxic items stored above food/utensils

bleach stored over canned goods

*32 Equipment and Utensils Multiuse Materials durable

Dorm sytle refrigerator

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

Raw shell eggs stored over other foods

*25 Have HACCP plan: reduced oxygen packaging