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9940
2: Noodles on prep line at 55*F.
1. The TCS food is not being maintained at 41°F or below.
2: In walk in, raw meat observed at 48*F, raw chicken 47.8*F, and cut tomatoes at 48.2*F.
1. The TCS food is not being maintained at 41°F or below.
18: Observed chemical in spray bottle not labeled
1. Toxic substances (chemicals/materials/first aid kit/employee medication) located in the food establishment are not labeled properly in original or working containers.
18: Observed raid bottles for house use observed stored in back of kitchen
3. Toxic substances (chemicals/materials/first aid kits/employee medications) located in the food establishment are not approved for use in a food facility.
29: Walk in cooler does not have a thermometer.
1. The cold-holding/hot-holding unit in the food establishment does not have a visible thermometer, accurate and/or properly calibrated thermometer, or the thermometer is broken.
30: 1. Permit not valid posted.
31: No soap at hand sink by dishwasher
1. Inadequate hand cleaning supplies or inadequate hand drying provisions at hand-washing sink.
32: Observed chipped spatula stored with clean utensils
1. Food Contact Surfaces and non-food contact surfaces are not designed/constructed or maintained to allow easy cleaning.
32: Cardboard lining observed in kitchen
1. Food Contact Surfaces and non-food contact surfaces are not designed/constructed or maintained to allow easy cleaning.
34: Observed dead roaches under dishwasher
3. Dead insects, rodents and other pests have not been removed from the facility.
34: Observed 2 roaches under 3 compartment
2. Insects or pests are present in the food establishment.
34: Observed a space over the rear door
1. Outer openings (walls, doors, roof, and windows) are not protected against the entry of insects and rodents.
39: Observed utensils in crockpot in water at 73*F
01. In-use utensils used for food preparation or dispensing are not properly stored between uses.
39: Observed bucket of utensils on floor
03. Cleaned and sanitized equipment, utensils, laundered linens, and single-service or single-use articles are not properly stored in a clean, dry location, where they are exposed to splash, dust, or other contamination, and not at least 6 inches above the floor.
41: Multiple bulk items observed with no labels, such as seasonings and oils
1. Food is not properly labeled.
42: Food residue observed on shelves
1. Nonfood-contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
43: Walk in cooler does not have adequate lighting
4. There is inadequate lighting in the walk-in refrigerator units, the dry food storage areas, or other areas/rooms to permit thorough cleaning and safe food preparation.
45: 01. Floors/walls/ceilings are not clean.
46: Cold water valve not working at hand sink near 3 compartment
2. Plumbing system not maintained in good repair.
No comments
1. Rapidly cool the TCS food to 41°F or below.
Walk in door was left closed and food items decreased 1. Rapidly cool the TCS food to 41°F or below.
1. Toxic substances(chemicals/materials/first aid kits/ employee medications) located in the food establishment MUST BE LABELED properly or in original/working containers.
3. Toxic substances (chemicals/materials/first aid kit/employee medication) located in the food establishment MUST BE approved for use in a food facility.
1. The cold-holding/hot-holding unit in the food establishment must have a readily available, visible, properly calibrated thermometer and in good repair.
1. Contact The Consumer Health Division regarding your health permit. 818 Missouri Ave, Room 154, 817-392-7255.
1. Hand cleaning material and hand drying provisions must be available at all hand-washing facilities.
1. Food contact surfaces an non-food contact surfaces MUST BE free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections to allow for easy cleaning/facilitate maintenance.
1. Food contact surfaces an non-food contact surfaces MUST BE free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections to allow for easy cleaning/facilitate maintenance.
3. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
Management provided proof of pest control 2. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by: 1) routinely inspecting incoming shipments, 2) routinely inspecting the premises, and 3) using standard pest control methods.
1. Outer openings (walls, doors, roof, and windows) must be protected against the entry of insects and rodents.
01. During pauses in food preparation, or dispensing, food preparation and dispensing utensils shall be stored: 1) in the food with handles above the top of the food and the container edge 2) on a clean portion of the food preparation table or cooking equipment, when cleaned and sanitized at the prescribed intervals. 3) in running water of sufficient velocity to wash food particles away 4) in a clean location if the utensil is used only for a non-potentially hazardous food. 5) in water maintained at 135°F, or greater.
03. Cleaned and sanitized equipment, utensils, laundered linens, and single-service/single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust, or other contamination, at least six (6) inches above the floor.
1. Ensure all containers are labeled properly once removed from original container.
1. Nonfood-contact areas must be cleaned at a frequency necessary to preclude accumulation of soil residues.
4. The light intensity shall be at least 10 foot candles at 30 inches above the floor in walk-in refrigerator units, dry food storage areas, and in other areas/rooms during periods of cleaning; 20 foot candles, where food is provided for consumer self-service, inside refrigerators, hand-washing, ware-washing, equipment storage areas, and toilet rooms; and 50 foot candles where the food employee is working with food, utensils, knives, slicers, etc..
01. The physical facility, including the floors, walls, and ceiling shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
2. A plumbing system shall be maintained in good repair.