Zoe's Kitchen

*45 Lockers to be used to store personal items

Personal items next to or above food or utensils or on prep surfaces

*10 Clean Sight and Touch

Clean food contact surfaces: dishwasher ice scoop holder can opener blade

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

can not store knives between 2 pieces of equipment- no way to sanitize

*21 RFSM - Not On Site

must register food manager course with the city of dallas

*01 Cooling -- total 6 hours, 135-41øF

items prepped in the morning are not are not 41 degrees F or below more than 6 hours

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below. Violations marked with * mushrooms 55* pico 53* potato salad 49* Have make line serviced ASAP

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

raw chicken above pita bread

*21 RFSM - Not On Site

must register food manager course with the city of dallas

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

must protect food (equipment from splash)- need to move paper towel dispenser so drippings from hands does not touch make line

*18 Toxic items labeling-non original container

*21 RFSM - Not On Site

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

Store personal beverages away from food prep.

*47 Conditions of Permit-in use of food equipment

*10 Clean Sight and Touch

Clean ice scoop holder

*21 RFSM - Not On Site

There must be a RFSM on site@ all times food is being produced

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

* must be smooth durable nonabsorbent & easily cleanable Cannot use foil to cover equipment Cannot use cloth in the bottom of utensil container *Can not use single use cups to store utensils

*40 Handle & dispense of cleaned utensils, single-use

Store single use utensils handle up

*45 Premises shall be maintained in good repair

Exposes ceiling by WIC

*42 Floors/walls/ceiling/nonfood dirty

Clean dust on ceilings & walls

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

NO DRINKING IN FOOD PREP. AREA ALLOWED. OBSERVED EMPLOYEE BEVERAGE STORED ON A SHELF ABOVE FOOD PREP. TABLE.

*10 Clean Sight and Touch

CUTTING BOARDS

*36 Cloths in-use for wiping between uses stored

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

DO NOT STORE KNIFE IN THE GAP BETWEEN COOLER AND TABLE

*31 Handwashing lavatory - used for other purpose

DO NOT STORE ANY ITEM IN HAND SINK. OBSERVED ICE SCOOP IN HAND SINK

*24 Food Labeling- with common name of the food

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

COVER ALL COOKIES FROM SAMPLE TRAY

*47 Conditions of Permit-in use of food equipment

POST SIGN" MOST CURRENT FOOD INSPECTION REPORT AVAILABLE UPON REQUEST" UP

*21 RFSM - Not On Site

YOU MUST DISPLAY A REGISTERED FOOD SERVICE MANAGER CERTIFICATE ISSUED BY THE CITY OF DALLAS FOR AT LEAST ONE ON-SITE EMPLOYEE PER SHIFT. YOUR ESTABLISHMENT IS NOT IN COMPLIANCE IF THE CERTIFICATE IS

*39 Equipment in good repair and proper adjustment.

cutting boards detail clean dry storage rack by 3 com sink

*03 Food products not maintained at 135øF or above

lamb ball 123 degrees f

*22 Handlers-Certificate Not On Site

all food handlers must be trained in food safety

*45 Premises shall be maintained in good repair

clean walls at the side of the grill repair mop rack and hang wet mops to dry remove old caulk along wall at 3 com sink and replace with new

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

do not overload food containers

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

relabel sauces stored inside ric recaulk along wall and hand sink by stove top range

*42 Dirty nonfood contact surfaces

encrusted grease build up on grill

*47 RFSM Certificate - Not Display

*36 Cloths in-use for wiping between uses stored

Store all chemical sanitizer rags in sanitizer when not in use.

*31 Individual, disposable towels

the towels dispenser is out of batteries and not working.

*47 RFSM Certificate - Not Display

Provide the city registered food service certificate. Second warning.

*10 Clean Sight and Touch

clean the interior of the ice machine ( rusty interior in the far back corner. )

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

the scoops should be handle upright without touching the food

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

Provide a common name on the squeeze bottles. ( oil )

*34 Pest Control

provide up dated Pest records ( last 10-28-2017)

*42 Dirty nonfood contact surfaces

dirty gasket ( heavy food particles on the gaskets. )

*21 RFSM - Not On Site

provide the city RFSm manager certificate on site during the operation. Second warning

*47 RFSM Certificate - Not Display

registered food service manager certificate not displayed

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

repair the plumbing on the mop sink bell back flow preventer.

*21 RFSM - Not On Site

RFSM not on site during the operation.

*22 Handlers-Certificate Not On Site

Missing the food handlers cards for a cooking and prepping employees.

*24 Food Labeling- with common name of the food

Label all squeeze bottles with the common name

*36 Cloths in-use for wiping between uses stored

all moist wiping clothes must be in sanitizer when not in use.

*32 Equipment clearance of cleaning space

crates can not be used as shelves ( unable to clean under on a continuous basis. In walk in cooler)

*29 Cold/hot hold unit thermometer easily viewable

Provide a thermometer for all refrigeration units

*42 Dirty nonfood contact surfaces

clean the gaskets for all refrigeration units.

*36 Cloths in-use for wiping between uses stored

*42 Dirty nonfood contact surfaces

CLEAN DISH WASH MACHINE

*29 Sanitizing solutions, testing devices

HAVE SANITIZER TEST STRIPS ON SITE

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

DO NOT STORE PERSONAL ITEMS ON FOOD CONTACT SERVICE (HAM SLICER)

*36 Cloths in-use for wiping between uses stored

ALL WIPING CLOTHS MUST BE IN SANITIZER BUCKET WHEN NOT IN USE