Williams Fried Chicken

*31 Individual, disposable towels

Hand sink towel dispenser not working

*36 Cloths in-use for wiping between uses stored

wiping cloths need to be in the bucket between usage

*32 Damaged Equipment

observed damaged spatula and needs to be replaced

*19 Water & Plumbing in good repair- per code

3 comp sink observed leak and needs to be repaired

*39 Equipment-doors, seal hinges adjusted/intact

seal on WIF door shall be replaced

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

shall cover items ( wings) in RIF at all times

*43 Light bulbs, light shields provided

light in RIF shall be replaced

*34 Outer openings:closed,tight-fitting windows

Door in back needs a seal for tight fit

*03 Food products not maintained at 135øF or above

corn observed in hot holding unit at 129.5f, hot food must be at 135f or higher

*19 Water & Plumbing in good repair- per code

repair hand sink, hot water keeps running when turned on.

*32 Damaged Equipment

replace damaged food strainer, observed not in good repair.

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

provide designated location to store drinks

*40 Store single-service item in original package

store single service items in a way to prevent contamination

*43 Ventilation hood systems, adequacy

very hot inside the food establishment

*45 Premises shall be maintained in good repair

replace damaged weather striping at back door. repair walk in cooler

*47 Other Violations

*47 RFSM Certificate - Not Display

* 21 RFSM notify 10 days & replacement in 45 days

not certificate presented

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

FOOD STORE ON FLOOR IN KITCHEN AREA

*36 Cloths in-use for wiping between uses stored

TOWEL STORE ON PREP SURFACE

* 21 RFSM notify 10 days & replacement in 45 days

*10 Clean Sight and Touch

NO SNIIZING BUCKET SET UP

*42 Dirty nonfood contact surfaces

DIRTY CEILING IN WIC

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

DENTED CAN IN STOCK

*42 Dirty nonfood contact surfaces

DUSTY AND DIRTY EXTERIOL OF ICE MACHINE

*22 Nail polish, fake nails, criteria

FAKE NAIL AND LONG NAILS ON EMPLOYEE'S

*36 Cloths in-use for wiping between uses stored

TOWELS STORE ON PREP SURFACE

*43 Light bulbs, light shields provided

REPLACE LIGHT BULB IN VENTHOOD

*42 Floors/walls/ceiling/nonfood dirty

DIRTY FAN COVER AND SURROUNDING, AND DIRTY SHELF COVER

* 21 RFSM notify 10 days & replacement in 45 days

NO CITY OF DALLAS RFSM

*22 Accredited food handler certificate - 60 days

NO FOOD HANDLER PRESENTED

*47 Other Violations

ice scoop store in ice

*10 Sanitization after Cleaning

dirty interior of ice machine, keep sanitizer in bucket at require strength, for chlorine 100ppm

*22 Handlers-Certificate Not On Site

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

employee's drinks and phones on prep surface

*42 Nonfood-contact surfaces material

wall, ceilings and storage shelf in wic and wif shelf have rust and dirty.

*43 Light bulbs, light shields provided

replace light bulb in venthood

*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting

seal bottom opening of door in the back of kitchen

*03 Food products not maintained at 135øF or above

Gravy 118 degrees F, Mashed potatoes 123 degrees F. Maintain hot hold 135 degrees F or greater.

*10 Clean Sight and Touch

Inside wall panels of ice machine observed dirty.

*20 Grease Trap Tickets

Service grease trap every 90 days and maintain manifest on file at location.

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

Provide the guidance for the cleanup of bodily fluids and/or spill kit.

*22 Handlers-Certificate Not On Site

Provide food handler certificates for all employees not food manager certified.

*32 Approved Food Contact Equip.

Replace residential microwave with commercial.

*34 Outer door: solid,selfclosing,tightfitting

Seal bottom of back door to prevent entrance of insects & rodents.

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

Employee beverage observed on prep table.

*39 Store equipment & utensils - avoid contamination

Ice scoop observed stored on soda drain.

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

Label all food containers w/ common name (ie seasoning shakers)

*42 Dirty nonfood contact surfaces

Floors under shelves and equipment observed with product debris/accumulation

*43 Light - 10 foot : Walk-in, Dry storage

Replace broken light inside WIF.

*45 Unnecessary articles prohibited

Personal items: hat/backpack stored on top of dry product. Cell phone observed on prep table.

*47 Other Violations

Dispose of mop water when not in use.

*03 Food products not maintained at 135øF or above

MASHED POTATOES 127°F

*19 Water & Plumbing in good repair- per code

LEAK AT MOP SINK

*02 Cold Hold (41øF/45øF or below)

RAW CHICKEN 47°F - COOLER THERMOMETER READING 50°F

*37 Storing the food where it is not exposed to splash, dust, or other contamination

MARINATING CHICKEN STORED UNDER SHELF WITH CONDENSATION DRIPPING

*31 Hand sinks: number installed for convenient use

PROVIDE HAND SINK FOR AREA WHERE SIDES ARE PREPARED AND HELD. MOP SINK MAY NOT BE USED AS A HAND SINK.

*47 Conditions of Permit-in use of food equipment

*02 Cold Hold (41øF/45øF or below)

RAW CHICKEN 46.9°F

*43 Light bulbs, light shields provided

CFL BULB OVER FRIED CHICKEN HOT HOLD DISPLAY

*42 Dirty nonfood contact surfaces

GREASE ON ELECTRICAL OUTLETS, VENT HOODS, FREEZER AT FRONT

*29 Sanitizing solutions, testing devices

*10 Chlorine sanitizer concentration, minimum temp.

SANITIZER BUCKET 200PPM - CONCENTRATION IS TOO HIGH

*18 Toxic items storage adjacent to food/utensils

BLEACH STORED NEXT TO SALT

*39 Store all equipment & utensil covered or inverted

FORKS AND KNIVES AT FRONT COUNTER AND DRIVE THRU

*22 Handlers-Certificate Not On Site

ALL EMPLOYEES HANDLING FOOD, UTENSILS, OR FOOD SERVICE EQUIPMENT REQUIRED TO HAVE A FOOD HANDLERS CERTIFICATE.

*22 Nail polish, fake nails, criteria

*19 Water & Plumbing in good repair- per code

repair mop sink from leaking

*45Physical Facilities Floors,Walls,Ceilings

paint peeling off ceilings

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

Bodily fluid clean-up procedures

*47 Food prep/utensil wash/mop sink not for hand wash

Mop sink used as hand sink.

*43 Light bulbs, light shields provided

*18 Licensed pest control applicator only

can of raid in kitchen labeled for residential use only.

*31 Hand sinks: number installed for convenient use

*42 Dirty nonfood contact surfaces

vent hood

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*03 Food products not maintained at 135øF or above

m. potatoes 128.3F , w. gravy 116.0F

*14 When to wash hands before donning new gloves

*18 Toxic items storage adjacent to food/utensils

toxics stored with food on equipment

*31 No soap at handsink

COS

*34 Outer openings:closing holes, gaps

close all outer openings and replace weather stripping on back door

*35 Hair Restraints effective

*36 Cloths in-use for wiping between uses stored

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

food stored on floor

*40 Store single-service item in original package

*42 Dirty nonfood contact surfaces

clean floors, walls and gaskets on front cooler

*43 Clean vent syst:Intake/exhaust air ducts

*44 Trash cans and designated storage areas

provide trash can

*45 Premises shall be maintained in good repair

remove peeling paint, repair cracks in walls and studs and remove absorbent materials