Wimpy's Jr

*06 Time as PHC: 4 hours provide written procedures methods of compliance

Provide written procedures (in & out times) for vegetables

*24 Food Labeling- with common name of the food

Label all squeeze/condiment bottles with contents

*32 Equipment and Utensils Multiuse Materials durable

Do not line shelves with cardboard

*34 Remove dead/trapped pests

Remove all dead/trapped pest

*45 Unnecessary articles prohibited

Fix/get rid of equipment that is not working or being used

*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded 4 hours

Properly mark food that uses time as a public control

*14 When to wash hands before donning new gloves

Wash hands before putting on new gloves

*19 Water & Plumbing in good repair- per code

Observed prep sink back up/fix plumbing lines

*34 Pest control-routine inspections for

Observed Observed cockroaches during inspection

*36 Cloths in-use for wiping between uses stored

Store wiping cloths in sanitizer solution between use

*42 Floors/walls/ceiling/nonfood dirty

Clean walls and floors

*45 Unnecessary articles prohibited

Get rid of unused equipment or maintain them

*34 Pest control-routine inspections for

missing current pest control ticket on site must be have current pest control ticket on site

*47 RFSM Certificate - Not Display

missing current RFSM certificate must be have RFSM registered with the city of dallas

*12 A food employee shall comply with an exclusion or RESTRICTION

missing employee health policies and procedures

*43 Clean vent syst:Intake/exhaust air ducts

vent filters dirty at vent hood area must be clean to avoid cross contamination

*47 Handler-Certificate Not on site

missing current food handler cards on site must be have current food handler cards on site

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

unused equipment with covers or protection from contamination must be cover or protected and store in a clean and dry area

*20 Grease Trap Tickets

missing current grease trap ticket on site must be have current grease trap ticket on site

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATOES 52

*18 Toxic items storage adjacent to food/utensils

*19 Water & Plumbing in good repair- per code

LEAK AT MOP SINK

*21 RFSM - Not On Site

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

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

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

*47 Conditions of Permit-in use of food equipment

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

bottles of Soda

*31 Individual, disposable towels

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

lettuce, Onion, tomato, sausages

*31 Handwashing lavatory - used for other purpose

bottles of soda in hand sink

*36 Cloths in-use for wiping between uses stored

*18 Chemical sanitizer generated onsite, device criteria

Set up sanitizer bucket

*21 RFSM - Not On Site

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

Raw meat above tomato eggs and veggies store together

*22 Handlers-Certificate Not On Site

*42 Nonfood-contact surfaces material

Cardboard used as shelf liners. Any nonfood contact surfaces should be easily cleaned, sanitized, and nonabsorbent. Shelving rusty in reach in cooler

*29 Cold/hot hold unit thermometer easily viewable

Reach in cooler thermometer not accurate, showed temperature to be 20°F when actual temperature was 40.6°F Reach in freezer thermometer not accurate, showed temperature to be 40°F when actual tempera

*18 Toxic items labeling-non original container

Sanitizer bucket is a clear plastic container and should be clearly identified as sanitizer solution

*43 Light bulbs, light shields provided

Ceiling fan light bulb in back prep area lacking shielding.

*34 Outer openings:closing holes, gaps

Main entrance door screen has multiple larger holes in mesh. Should be either covered or replaced.

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

Please date mark any foods stored under refrigeration after is has been processed.

*47 Conditions of Permit-in use of food equipment

Please have a sign or placard notifying customers most recent health inspection is available upon request.

*15 Bare hands contact with ready-to-eat foods

Employee observed handling hamburger bun with bare hands.

*39 Equipment in good repair and proper adjustment.

Multiple reach in coolers not functioning. Walk in cooler not functioning and used for dry storage. Such equipment is not intended or designed for dry storage. Walk in coolers trap air and moisture

*43 Light bulbs, light shields provided

Lighting missing and/or not functioning throughout facility.

*21 RFSM - Not On Site

Registered Food Service Manager not present at time of inspection. Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served. Thi

*15 Bare hands contact with ready-to-eat foods

Staff observed preparing ready to eat sandwich with bare hands.

*10 Equipment and Utensils Sanitization

Sanitizer bucket tested at less than 10ppm Chlorine. Corrected on site

*32 Maintain in Good Repair

Multiple pieces of equipment throughout facility non functioning. Equipment should be repaired, removed, or replaced.

*36 Cloths in-use for wiping between uses stored

Towels not stored in sanitizing solution when not in use. When not in employee's hands cloths should be stored in sanitizing solution.

*19 Plumbing design, construction, and install.

Cold water not provided to production area hand wash sink. Corrected on site. Hot water not provided to preparation area hand wash sink.

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

Location has prepared foods stored in reach in coolers without date marking. Please make sure all foods prepared and/or opened on site and clearly labeled with a date mark

*42 Dirty nonfood contact surfaces

*10 Clean Sight and Touch

dirty cups

*45 Unnecessary articles prohibited

*21 RFSM supervisory capacity up to 4 establishment

*31 Handwashing lavatory - accessible

*36 Cloths in-use for wiping between uses stored

*44 Trash can provided for papertowel waste

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

DISCARD DENTED CANS

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

*22 Handlers-Certificate Not On Site

*29 Cold/hot hold unit thermometer easily viewable

*31 Individual, disposable towels

*22 Handlers-Certificate Not On Site

*21 RFSM - Not On Site

*36 Cloths in-use for wiping between uses stored

*44 Trash can provided for papertowel waste

*18 Toxic items labeling-non original container

SPRAY BOTTLE

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

*19 Water & Plumbing in good repair- per code

REPAIR FAUCET LEAK AT HAND SINK