Williams Fried Chicken

*42 Dirty nonfood contact surfaces

mop inside walking cooler

*10 Clean Sight and Touch

*18 Prevent contamination from pesticides

*21 RFSM - Not On Site

*35 Hair Restraints effective

*42 Dirty nonfood contact surfaces

*45 Floor contruction requirements

*42 Floors/walls/ceiling/nonfood dirty

CLean the floors in food prep area/exterior of surfaces.

*34 Pest control-routine inspections for

Observed flies throughout the establishment.

*39 Cavities & door seal of microwave cleaned - 24 hr

Clean and sanitize interior of the microwave.

*45 Premises shall be maintained in good repair

Repair/replace damaged weather stripping at back door. Repair leak at 3 comp sink.

*29 Cold/hot hold unit thermometer easily viewable

Provide a hanging thermometer, WIC.

*18 Licensed pest control applicator only

Flying insects.

*33 Service sink or one curbed cleaning facility provided

No mop sink seen.

*45 Drying Mops-air dry

Hang mop or store inverted when not in use to air dry

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

Cover all food inside WIC. Observed one container of chicken liver without `

*03 Food products not maintained at 135øF or above

HOT CHICKEN: 118.5 F COOKED CHICKEN ON HOT HOLD LESS THAN 135.0 F ( 118. 3 F )

*34 Outer openings:closing holes, gaps

VISIBLE GAP AT THE BACK DOOR TO THE ESTABLISHMENT

*42 Floors/walls/ceiling/nonfood dirty

EXCESSIVE WATER ON THE FLOORS

*45 Premises shall be maintained in good repair

BROKEN FLOOR TILES ( KITCHEN, WALK IN COOLER 0

*32 Damaged Equipment

THREE COMPARTMENT SINK MISSING DRAIN COVER ( STOPPED WITH PLASTIC )

*43 Clean vent syst:Intake/exhaust air ducts

DUSTY INTAKE VENT

*19 Water & Plumbing in good repair- per code

RESTORE HOT WATER TO THE FRONT HAND SINK

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*32 Damaged Equipment

BROKEN REACH IN FREEZER DOOR GASKETS ( BACK REACH IN FREEZER )

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

SANITIZING BUCKETS RESTING ON THE FLOOR

*42 Floors/walls/ceiling/nonfood dirty

DIRTY AND SOILED FLOOR DRAINS ( FRONT )

*43 Clean vent syst:Intake/exhaust air ducts

DUSTY INTAKE VENT

*10 Clean Sight and Touch

MOLD PROLIFERATION IN THE INTERIOR OF THE ICE MACHINE

*19 Water & Plumbing in good repair- per code

LEAK AT THE HOT WATER FAUCET ( THREE COMPARTMENT SINK )

*32 Damaged Equipment

BROKEN REACH IN FREEZER DOOR GASKET

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

LARGE CONTAINER OF SALT ON THE FLOOR OF THE WALK IN COOLER

*42 Dirty nonfood contact surfaces

MOLD PROLIFERATION ( UPPER REACH IN FREEZER DOOR GASKETS )

*31 No soap at handsink

NO SOAP AT TWO HAND SINKS

*32 Damaged Equipment

BROKEN REACH IN FREEZER DOOR GASKETS

*31 Handwashing lavatory - used for other purpose

A ROD RESTING INSIDE THE FRONT HAND SINK

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

TWO SANITIZING BUCKETS RESTING ON THE FLOOR

*42 Floors/walls/ceiling/nonfood dirty

CLEAN AND REMOVE FOOD SOIL FROM THE FLOORS

*10 Clean Sight and Touch

VISIBLE BUILD UP ( INNER PANEL OF THE ICE MACHINE )

*47 Handwashing signage

provide a hand wash sign at all hand wash stations.

*39 Cooking equipment free of encrusted grease

grease on pipes of fryer

*42 Dirty nonfood contact surfaces

clean lids of containers. clean floors of walk in cooler.

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

provide a bodily fluid spill kit or instructions on how to clean up bodily fluid.

*34 Controlling pests. Eliminating harborage conditions

grime on walls and pooling of water in walk in cooler. eliminate potential conditions.

*37 Food shall be protected from contamination by storing the food in a clean, dry location

jalepenos stored next to employee non food contact surface next to medicine

*47 Handwashing signage

provide hand wash sign at hand wash station

*31 Individual, disposable towels

provide paper towels at hand wash station located next to cash register.

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

provide shield for hand wash station located at hand sink. move all single service items away from hand station.

*42 Floors/walls/ceiling/nonfood dirty

clean underneath coke station.

*39 Keep utensils handles upright or protected

handle for ice scoop touching ice. clean and sanitize handle. remove ice.

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

sanitizer bucket on floor, keep off floor.

*43 Clean vent syst:Intake/exhaust air ducts

dust in intake vent. clean

*10 Clean Sight and Touch

Clean ice bin, white mold like substance in ice bin.

*32 Maintain in Good Repair

RIC has ice leaking, wic has water leaking from drain pipe.

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

Water getting on packaged chicken in WIC.

*45 Premises shall be maintained in good repair

replace broken floor tiles.

*47 Conditions of Permit-in use of food equipment

Need sign that states: Most recent health report is available upon request.

*39 Cooking equipment free of encrusted grease

Clean off grease from bottom of fryer.

*38 Frozen food. Stored frozen foods shall be maintained frozen

French fries state to maintain frozen, in WIC.

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

Door to storage area held open with brick. Needs to be closed when not in use.

*03 Food products not maintained at 135øF or above

Food at hot hold needs to be above 135 F.

*31 Individual, disposable towels

*36 Cloths in-use for wiping between uses stored

Wiping cloths back in sanitizer bucket when not in use.

*39 Store equipment & utensils in a clean, dry place

Store utensils in clean dry area.

*42 Floors/walls/ceiling/nonfood dirty

Clean floors and surfaces.

*45Floor, wall, ceiling - Exposed material

FIx broken floor tile.

*31 No soap at handsink

NO SOAP AT HAND SINK NEAR FRONT REGISTER

*02 Cold Hold (41øF/45øF or below)

JALAPENO AT 73.2*F

*10 Chlorine exposure time table

0 PPM IN 3 COMP SINK

*30 Food Establishment Permit

POST IN CUSTOMER VIEW

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

BREAD IN DRY STORAGE

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

IN OUTSIDE DRY STORAGE

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

OBSERVED SEVERAL FLIES IN ESTABLISHMENT

*32 Damaged Equipment

REPLACE TORN DOOR GASKETS

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*02 Cold Hold (41øF/45øF or below)

JALAPENO STORED ON COUNTER 55*F

*35 Hair Restraints effective

PROVIDE FOR ALL

*10 Clean Sight and Touch

CLEAN ALL

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

PROVIDE UTENSIL WITH HANDLES FOR SCOOPING

*40 Store single-service item in original package

KEEP PROTECTED

*34 Outer door: solid,selfclosing,tightfitting

OBSERVED DAYLIGHT AT EXIT DOOR

*42 Floors/walls/ceiling/nonfood dirty

*31 Handwashing lavatory - used for other purpose

WHISK STORED IN FRONT HANDSINK

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED IN PREP AREA

*45 Premises shall be maintained in good repair

REPAIR FLOORS IN WIC

*22 Washing hands only at a designated hand sink

OBSERVED COOKED RINSING HANDS IN 3 COMP SINK

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

PROVIDE AT HANDSINK