Yembol African Restaurant

*10 Equipment and Utensils Sanitization

FOOD PREP SURFACE DIRTY

*14 Hands wash procedures-without soap

*18 Toxic Chemical Storage - Retail Sale

CHEMICAL STORE ABOVE SHELVE BESIDE 3COMPARTMENT

*19 Plumbing design, construction, and install.

DRAIN PIPE OF THREE COMPARTMENT SHOULD BE AT LEAST ONE INCH OFF THE FLOOR DRAIN

*22 Washing hands only at a designated hand sink

EMPLOYEE WASH HANDS IN THREE Compartment SINK

*24 Food Labeling- with common name of the food

FOOD ITEMS IN STORE SHOULD BE LABELED

*42 Floors/walls/ceiling/nonfood dirty

WIC AND FLOOR NEED TO BE CLEAN

*43 Light bulbs, light shields provided

REPAIR ALL LIGHT IN PREP AREA AND WIF

*45 Physical Facilities Premises-absorbent materials on floors

HANG ALL MOP ITEMS OFF THE FLOOR, REPAIR RIC GASKET

*42 Floors/walls/ceiling/nonfood dirty

ALSO STOVE, VENTHOOD, SHELVES, , RESTROOM, HANDLE OF DOOR

*22 Handlers-Certificate Not On Site

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

COVER ALL FOOD PRODUCTS FROM WALK IN FREEZER

*24 Food Label- manufacture/packer/distrubtor name

*10 Clean Sight and Touch

CUTTING BOARD, CAN OPENER, SINK

*18 Toxic items storage adjacent to food/utensils

*45 Premises shall be maintained in good repair

1) REPAIR DISHWASHING MACHINE OR REMOVE IT 2) REPAIR HAND SINK FROM DISHWASHING AREA 3) FREEZER DOOR

*26 Food Labeling-consumer,nutritional information

LABEL ALL PREPACKAGED PRODUCTS

*43 Light - 50 foot : Food and utensils area

WALK IN COOLER, COOLER, KITCHEN LIGHTS

*34 Outer door: solid,selfclosing,tightfitting

INSTALL WEATHER STRIP TO BOTTOM OF BACK DOOR

*31 Handwashing lavatory - accessible

KEEP ALL HAND SINK IN GOOD WORKING ORDER AT ALL TIMES

*47 Handwashing signage

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

KEEP ALL EQUIPMENT OFF THE FLOOR-- CUTTING BOARD AND ANY MACHINE

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

DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS

*24 Food Label- manufacture/packer/distrubtor name

TO ALL PRE-PACKAGED FOOD PRODUCTS ON SITE

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

COVER ALL FOOD PRODUCTS FROM WALK IN FREEZER

*31 Handwashing lavatory - accessible

DO NOT STORE ANY ITEM IN FRONT OF HAND SINK

*06 Discard TCS if date marked exceeds temp & time

RICE DATED 3-10-19 FROM COOLER. KEEP PRODUCTS IN COOLER FOR NO MORE THAN 7 DAYS.

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

ROACHES

*20 Grease Trap Tickets

KEEP CURRENT GREASE TRAP TICKET ON SITE. CITY OF DALLAS REQUIRED GREASE TRAP TO BE CLEANED EVERY 90 DAYS

*34 Outer door: solid,selfclosing,tightfitting

INSTALL WEATHER STRIP TO BOTTOM OF BACK DOOR

*18 Toxic items stored above food/utensils

OBSERVED CHEMICAL STORED ABOVE THREE COMPARTMENT SINK

*47 Handwashing signage

TO ALL HAND SINK

*28 Do not exceed manuf. use by date

HEINA BEANZ BEANS CANS 7-31-18

*36 Cloths in-use for wiping between uses stored

*42 Floors/walls/ceiling/nonfood dirty

CLEAN SHELVES, WALLS, CEILING AND FLOOR OF DUST, GREASE AND FOOD DEBRIS

*10 Clean Sight and Touch

CLEAN CUTTING BOARD, DEEP FRYE PRPE. TABLE. DO NOT LEAVE ANY DIRTY DISHES IN SINK OVERNIGHT. CLEAN ALL FOOD EQUIPMENT AND UTENSIL AT THE END OF EACH SHIFT - CLEAN COOLER

*43 Light - 50 foot : Food and utensils area

REPAIR ALL OUT OF ORDER LIGHTS FROM KITCHEN AND WALK IN FREEZER AND COOLERS

*45 Unnecessary articles prohibited

REMOVE ALL UNNECESSARY ARTICLES OR ORGANIZE ALL YOUR STORAGE AREA AT ONCE

*22 Handlers-Certificate Not On Site

*10 Clean Sight and Touch

CLEAN CUTTING BOARD, FOOD PREP. TABLES

*24 Food Label - Nutrition Labeling

ALL YOUR PREPACKAGED PRODUCTS FROM GROCERY SIDE

*21 RFSM - Not On Site

REPLACE YOUR EXPIRED FOOD MANGER CERTIFICATE

*22 Handlers-Certificate Not On Site

*42 Floors/walls/ceiling/nonfood dirty

CLEAN DUSTY SHELVES AND FLOOR WITH STAIN, WALL

*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return

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

COVER FOOD PRODUCTS FROM WALK IN FREEZER

*39 Cutting surfaces.

REPLACE DAMAGED, CRACKED AND DEEP CUT CUTTING BOARDS

*45 Floor& wall junctures- coved & sealed

CEILING ABIVE WALK IN

*47 Handwashing signage

*43 Light bulbs, light shields provided

LIGHT NEAR DISHWASHING AREA

*31 No soap at handsink

DISHWASHER HAND SINK

*45 Floor contruction requirements

*24 Food Label- manufacture/packer/distrubtor name

*10 Clean Sight and Touch

*47 Handwashing signage

*31 Individual, disposable towels

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

use tong or other equipment for the frozen meat

*22 Handlers-Certificate Not On Site

*21 Demonstrateion of knowledge by PIC

*45 Lockers to be used to store personal items

excessive clutter of personal items need to be removed

*31 Handwashing lavatory - used for other purpose

handsink faucent contains sticky buildup

*39 Store equipment & utensils - avoid contamination

numerous damaged utensils

*42 Floors/walls/ceiling/nonfood dirty

clean walls and ceiling, missing ceiling tiles

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

cover rice

*10 Chlorine exposure time table

no sanitizer

*27 Cooling, heating, and holding capacities. Equipment