West End Hotel Main Kitchen

*21 RFSM - Not On Site

Obtain RFSM with City of Dallas

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

Discard expired TCS products

*10 Sanitization after Cleaning

no sanitizer in the dishwasher

*18 Toxic items storage adjacent to food/utensils

chemicals next to utensils (spray bottles)

*32 Approved Food Contact Equip.

wooden table under fridge can not be used - stainless

*45 Premises shall be maintained in good repair

Replace missing ceiling tiles throughout the kitchen, back storage areas. Floors under/around the dish machine is not in good repair

*43 Light - 20 foot : Washing, utensil, toilet

Replace blown out lights throughout

*42 Dirty nonfood contact surfaces

Clean the floor inside of all walk in coolers. Deep and detail clean all food service equipment (cookline). Replace soiled air curtain filter-dirty

*34 Insect control:prevent dead insects from food

Dead gnats observed on counter tops in the beverage area near the office

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

Provide guidance for cleanup of bodily fluid or spill kit

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Raw eggs observed next to fresh fruit

*20 Grease Trap Tickets

Provide a current grease trap ticket, 2019 observed during the inspection

*24 Food Labeling- with common name of the food

Label all food containers (seasoning)

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

Do not store utensils inside of food containers (sugar, Salsa)

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

Milk dated 12-06-2019

*02 Cold Hold (41øF/45øF or below)

Creamers and cream cheese displayed without refrigeration

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

Fruit flies in the produce

*21 PIC to ensure no unapproved indiv in food prep are

Office personnel in the kitchen

*14 When to wash hands before donning new gloves

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

Raw chicken stored over ribs

*31 No soap at handsink

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

*10 Clean Sight and Touch

DIRTY CAN OPENER NO SANITIZER BUCKET SETUP

*11 Distressed merchandise, segregation and location

*19 One Inch Air Gap

*29 Thermometers to be accurate +/- 3'F

*34 Remove dead/trapped pests

RAT DROPPINGS ON TOP OF DISH WASHER

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

*36 Cloths in-use for wiping between uses stored

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

*42 Dirty nonfood contact surfaces

TOP OF DISH WASHER DIRTY

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

*42 Dirty nonfood contact surfaces

*10 Clean Sight and Touch

*32 Maintain in Good Repair

*43 Clean vent syst:Intake/exhaust air ducts

disty fan vent covers

*32 Maintain in Good Repair

broken gaskets

*42 Dirty nonfood contact surfaces

dirty gaskets

*19 Water & Plumbing in good repair- per code

leak in handwash sink

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

expired milk

*10 Clean Sight and Touch

moldy ice machine

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

un date marked ready-to-eat food items

*21 RFSM - Not On Site

*10 Clean Sight and Touch

dirty microwave

*32 Equipment & Utensils resistant pit,chip, crazing

all cutting boards must be resurfaced 1/4th of an inch or replaced

*14 When to wash hands before donning new gloves

cook not washing hands before donning new gloves

*02 Cold Hold (41øF/45øF or below)

black beans , corn 49.9

*42 Dirty nonfood contact surfaces

clean non working lowboy refrigerators, water and mold build up

*10 Clean Sight and Touch

ice machine is building bacteria

*27 Cooling, heating, and holding capacities. Equipment

RIC operating at 50.0F

*21 RFSM - Not On Site

*36 Cloths in-use for wiping between uses stored

wiping cloths not stored in sanitizing solution.

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

fruit fly trap stored above food and equipment

*02 Cold Hold (41øF/45øF or below)

salmon 46.5F in RIC

*10 Hot water sanitizer surface temp. < 160'F

final rinse temp at dish washing machine not at 180 degrees F to reach sanitizing temp FIX DISH WASHING MACHINE!!!!

*19 Water & Plumbing in good repair- per code

slow drain at front line hand washing sink

*39 Cutting surfaces.

mold growth on cutting boards