Yolk Restaurant

*29 Sanitizing solutions, testing devices

REPLACE EXPIRED QUAT TEST STRIPS > DEC. 15 '222

*31 Handwashing lavatory - used for other purpose

OBSERVED ORANGE JUICE CONTAINER STORED INSIDE HAND SINK MAINTAIN ACCESSIBLE

*32 Maintain in Good Repair

REPLACE TORN GASKET ON WIC DOOR & WHERE NEEDED

*34 Outer openings:closing holes, gaps

SEAL BACK DOOR PROPERLY TO PREVENT ENTRANCE OF INSECT & RODENTS LARGE GAPS ON SIDE & BOTTOM OF DOOR OBSERVED

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

EMPLOYEE BEVERAGES OBSERVED ON COOK LINE

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

OBSERVED BOXES OF PRODUCT & SACK OF ONION ON FLOOR INSIDE WIC STORE ALL PRODUCT 6" OFF THE FLOOR

*45 Premises shall be maintained in good repair

REPAIR WARPING / DETACHED FRP WALL WHERE NEEDED

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

Dented cans of pineapple observed on dry storage racks.

*32 Equipment and Utensils Multiuse Materials durable

Remove cardboard shelf liners in dry storage room and in between product inside WIC.

*45 Premises shall be maintained in good repair

Replace torn gasket on WIC and RIC units where needed. Repair/replace broken and detached coving throughout BOH where needed.

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

Observed container of salsa on floor by back door.

*14 When to wash hands as often as necessary during prep

Upon arrival of inspection, observed female cookline employee using cell phone then put it away and began grabbing spatula and utensils without washing hands first.

*21 RFSM - Not On Site

Renew food manager registrations with City of Dallas for all managers.

*29 Sanitizing solutions, testing devices

Both Quat and Chlorine test strips observed expired 2022.

*01 Cooling -- within 2 hours, 135-70øF

Provide cooling logs for product when cooling >ie salsa. Logs shall be maintained to demonstrate/show that proper cooling is being performed. 135F-70F in 2 hrs and from 70F to 41F in an additional 4

*34 Outer door: solid,selfclosing,tightfitting

Seal back door properly to prevent entrance of insects and rodents.

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

Observed 2 employees eating in back dry storage room next to stored product.

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

Store sanitizer buckets off the floor BOH.

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

Provide common name labels for all food storage containers. > ie dry storage, seasoning shakers, etc.

*42 Dirty nonfood contact surfaces

Fan covers inside WIC observed with dust accumulation.

*47 Handwashing signage

Provide proper handsink signs for all hand sinks. > ie cook line.

*10 Clean Sight and Touch

CLEAN INTERIOR OF ICE MACHINE

*19 Water & Plumbing in good repair- per code

LEAK AT 3 COMP SINK

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

FLIES PRESENT

*32 Damaged Equipment

DOOR GASKETS

*34 Outer door: solid,selfclosing,tightfitting

NEEDS WEATHER STRIPPING

*45Physical Facilities Floors,Walls,Ceilings

FLOORS NEED REPAIRING

*02 Cold Hold (41øF/45øF or below)

raw chicken breast measuring at 48.1f

*10 Clean Sight and Touch

clean ice machine along white panel

*19 Water & Plumbing in good repair- per code

leak at 3CS

*32 Damaged Equipment

door gaskets on some ric

*36 Cloths in-use for wiping food spills used for no other purpose

cant be used underneath cutting boards, please use rubber mats

*37 Food storage, prohibited areas under other sources

food should not be touching the inside of a RIC top (slices of cheese rubbing the interior of RIC)

*45 Walls easily cleanable and light in color

clean walls very dirty by dish area

*19 Water & Plumbing in good repair- per code

LEAK AT THE 3CS AT THE TOP AND BOTTOM

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

FLIES THROUGHOUT THE Restaurant( BACK AREA AND MID AREA)

*10 Clean Sight and Touch

CLEAN ICE MACHINE ALONG WHITE PANEL

*34 Outer openings:closed,tight-fitting windows

DOOR BACK OF KITCHEN NEEDS WEATHERSTRIPPING TO PREVENT PEST ENTRY

*02 Cold Hold (41øF/45øF or below)

FOOD ITEMS ARE ABOVE 41F, MEASURING AT 50F

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

PROTECT FOOD (EGG WHITES) FROM CONTAMINATION, DO NOT BRING SKILLET TO EGG WHITES TO SCOOP IN PRODUCT. BURNT PIECE OF THE SKILLET WAS FOUND IN THE ITEM (IMMEDIATELY DISCARDED ITEM)

*42 Dirty nonfood contact surfaces

FAN COVERS IN THE WALK IN COOLER DOOR GASKETS NEED CLEANING

*45Physical Facilities Floors,Walls,Ceilings

FLOORS NEED REPAIR, WALLS MOLDING/CASING; BASEBOARDS

*42 Dirty nonfood contact surfaces

CLEAN FAN COVERS IN THE WALK IN COOLER DOOR GASKETS ARE EXTREMELY DIRTY WITH BLACK SPORES ON THE COOLERS ON THE COOK LINE

*32 Damaged Equipment

BROKEN LIDS

*24 Food Labeling- with common name of the food

BULK WHITE CONTAINERS IN DRY STORAGE

*19 Water & Plumbing in good repair- per code

LEAK AT 3CS AND PIPE NEEDS TO BE PULLED FARTHER OUT FOR WATER TO DRAIN PROPERLY IN THE SINK

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

DESIGNATE AN AREA FOR EMPLOYEE FOODS AND DRINKS ON THE BOTTOM SHELF AWAY FROM THE PUBLIC'S FOOD

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

PLEASE HAVE 6 INCHES OFF THE GROUND

*45Physical Facilities Floors,Walls,Ceilings

floor tiles are loose as well as baseboards please repair

*39 Cooking equipment free of encrusted grease

please clean grease buildup on cooking equipment

*29 Sanitizing solutions, testing devices

need testing strips for SMARTPOWER solution

*34 Outer door: solid,selfclosing,tightfitting

back door needs to be tightfitting no daylight can come through, means for pests and rodents to come in

*19 Water & Plumbing in good repair- per code

BAD LEAK AT 3CS

*10 Clean Sight and Touch

CLEAN INTERIOR OF ICE MACHINE

*45Physical Facilities Floors,Walls,Ceilings

REPAIR BROKEN/LOOSE FLOOR TILES/BASEBOARDS

*10 Chlorine sanitizer concentration, minimum temp.

DISH MACHINE IS NOT REACHING TEMP OF 180F ITS AT 117.6F

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

OBTAIN BIOHAZARD KIT AND EMPLOYEE SICKNESS AGREEMENT

*34 Controlling pests. Eliminating harborage conditions

FRUIT FLIES

*41 Food Labeling - Bulk Food w/ Card or Sign

BULK CONTAINERS AND BOTTLES

*43 Light bulbs, light shields provided

REPLACE BROKEN LIGHT SHIELD

*47 Handwashing signage

*02 Cold Hold (41øF/45øF or below)

Temps are not below 41F (see measured observations) worker stated that he keeps the lid open during the busy hours.

*10 Clean Sight and Touch

Dirty interior of the ice bin.

*32 Equipment and Utensils Durability and Strength

Broken wheel on reach in cooler using a silver pan to level it.

*34 Pest Control

Observed fruit flies and flies in the restuarant.

*47 Other Violations

Please print health postage sign about current inspection report. Obtain biohazard kit or written procedure.

*10 Clean Sight and Touch

clean the inside of the ice machine thoroughly; pink slime/bacteria observed.

*02 Cold Hold (41øF/45øF or below)

cooked ham measured at 47 degrees F

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

the holster, where the ice scoop is kept, above the ice machine needs to be cleaned-white residue observed inside

*20 Grease Trap Tickets

most recent on file is from 4/2018

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

a container of seasoning salt was stored on the floor

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

*36 Cloths in-use for wiping between uses stored

Moist wiping clothes sitting out on the counter wet . It should be in a bucket when not in use.

*39 Equipment in good repair and proper adjustment.

broken gaskets on the reach in coolers and freezer on front and cook line. SECOND WARNING

*32 Equipment clearance of cleaning space

the crate used as a shelf in the walk in cooler dry storage ( unable to clean under on a continuous basis) SECOND WARNING

*21 RFSM - Not On Site

Registered food service manager must be on ste during the operation.

*29 Cold/hot hold unit thermometer easily viewable

provide a thermometer on the reach in cooler ( cooks line /// under the stove) SECOND WARNING.

*34 Outer door: solid,selfclosing,tightfitting

weather stripping on the frame of the door.

*19 Water & Plumbing in good repair- per code

Broken plumbing pipe under the three compartment sink.

*45 Walls and ceilings, studs, joists, and rafters

Provide a ceiling in the front area over the coffee section.

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

written procedures on how to clean up vomiting and blood pathogen

*32 Equipment clearance of cleaning space

the food in the walk in cooler must be on racks with legs or wheels ( unable to clean under on a continuous basis )

*32 Maintain in Good Repair

Broken gaskets on the reach in cooler on the cooks line. clean the gaskets.

*47 OTHER VIOLATIONS

drying the machine washed dishes with a towel.

*29 Cold/hot hold unit thermometer easily viewable

Provide thermometers in refrigerator case under the stove ( the end one on the units is broken .)

*41 Food Labeling - Bulk Food w/ Card or Sign

Large bins of four masa and sugar didnt have a name of the product on the outside of the container.

*18 Toxic items storage adjacent to food/utensils

*34 Pest Control

FLIES IN THE BACK KITCHEN

*36 Cloths in-use for wiping between uses stored

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

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

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

Raw chicken stored above waffle batter in RIC on end of cook line

*29 Cold/hot hold unit thermometer easily viewable

Middle reach in cooler on main cooking line had no visible thermometer.

*03 Food products not maintained at 135øF or above

Cooked Sausage held at 99.6°F in cooking area

*41 Food Labeling - Bulk Food w/ Card or Sign

Non original bulk storage must have label with common name.

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

bins stored on floor across from bulk storage.