W-hotel -kitchen/room Service

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

MOLDED LIME

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

*19 Hand sink water temperature below 110'F

*43 Light bulbs, light shields provided

FIX BROKEN LIGHT SHIELDS IN PASTRY AREA

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

ITEMS PAST DATE MARK

*47 Handwashing signage

AT ALL HAND SINKS

*33 Warewashing machine data plate w required temp.

MISSING FROM DISHWASHER

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

GROUND BEEF OVER SALMON

*03 Food products not maintained at 135øF or above

BEEF 121 DEGREE F

*02 Cold Hold (41øF/45øF or below)

SMOKED SALMON 47 DEGREE F

*39 Keep utensils handles upright or protected

NEED UTENSIL WITH HANDLE FOR BULK ITEMS

*44 Trash can provided for papertowel waste

BY ALL HAND SINKS

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

RAW EGGS OVER CREAM CHEESE IN PASTRY COOLER

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

0 PPM QUAT

*24 Food Labeling- with common name of the food

BULK BINS NEED TO BE LABELED

*06 Discard TCS if date marked exceeds temp & time

GRITS 11/18, COLLARD GREENS 11/17, MOLE 11/13

*47 Handwashing signage

AT ALL HAND SINKS

*47 Handwashing signage

*21 RFSM - Not On Site

NEED 2 RFSMS ON SITE DURING ALL HOURS OF OPERATION

*29 Food thermometers provided and accessible

IN COOLERS

*31 Handwashing lavatory - used for other purpose

TOWEL IN HAND SINK

*10 Clean Sight and Touch

CLEAN INSIDE FREEZER AND STORAGE DRAWER, MOLDED WATER AT BOTTOM OF COOLER IN PASTRY AREA

*34 Controlling pests. Eliminating harborage conditions

ENSURE DRAIN IS CLEAN IN PASTRY DRY STORAGE AREA

*28 Date marking commercially prepared RTE/ TCS food

DELI MEAT, ITEMS IN COOLER

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

FOOD IN DRY STORAGE

*19 Hand sink water temperature below 110'F

AT HAND SINK

*02 Cold Hold (41øF/45øF or below)

RAW EGGS 46 DEGREE F

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

BLUEBERRIES MOLDED, OLD LETTUCE IN COOLER, MOLDED WHIPPED TOPPING IN PASTRY WIC

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

ICE CREAM SCOOP

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

One Sanitizer Bucket tested at 100ppm Quaternary Ammonium.

*43 Light bulbs, light shields provided

Light out under vent hood in back area near walk in coolers.

*21 RFSM - Not On Site

Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served. This blue certificate may be obtained from our Goforth Office: Code Co

*29 Cold/hot hold unit thermometer easily viewable

Employee was able to find thermometer in reach in cooler after searching for it, but should be easily readable by employees.

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

Ice cream scoop stored in standing water in container. Corrected on site.