Was It Something I Ate?

DAVIS FOOD MART VALERO

2018-03-06T00:00:00.000

74

Routine

6011 W DAVIS ST

75211

6011

DAVIS

W

ST

*30 Does Establishment have a current valid permit posted?

2

228.247 COMPLIANCE Permit Requirement, Prerequisite for Operation A person may not operate a food establishment without a valid permit or license to operate issued by the regulatory authority.

Food Products Establishment Permit issued by the City of Dallas does not reflect current signage and/or the current name on the Tax ID Certificate. Please contact our office to resolve this issue. Code Compliance Office: 7901 Goforth Road Dallas, TX 75238 (214) 670-8083 It is advised to call ahead the day of visit to verify what items are needed.

*47 RFSM Certificate - Not Display

1

Sec.17-2.2(c) Registered food service managers. (7) Display of certificate of registered food service manager. A food service establishment shall display the original certificate of each primary registered food service manager employed by the establishment. Each certificate must be displayed in a glass-covered frame at a location where it is easily visible to the public.

Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served. This blue certificate may be obtained from our Goforth Office: Code Compliance Office: 7901 Goforth Road Dallas, TX 75238 (214) 670-8083 Requirements are: -Photo ID -Evidence of successful completion of a Registered Food Service Manager course approved by the State of Texas Department of Health or a nationally recognized sanitarian foundations (ANSI or NSF). -$30.00 per year (Cash, Check, or Money Order) It is advised to call ahead on day of visit to verify above information. Please note the offices close from12:00pm to 1:00pm. A photocopy of a RFSM Certificate is not considered valid.

*02 Cold Hold (41øF/45øF or below)

3

228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in subsection (i) of this section, and except as specified in paragraphs (2) and (3) of this subsection, TCS food shall be maintained: (B) at 5 degrees Celsius (41 degrees Fahrenheit) or less;

Raw hamburger meat stored out on counter. Showed to be 55.6°F.

*10 Chlorine sanitizer concentration, minimum temp.

3

228.111 Equipment, Utensils, and Linens. Equipment, maintenance and operation. (n) Manual and mechanical warewashing equipment, chemical sanitization - temperature, pH, concentration, and hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified in õ228.118(3) of this title shall meet the criteria in õ228.206(a) of this title, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (1) a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart: Figure: 25 TAC õ228.111(n)(1)

Chlorine sanitizer in three compartment sink tested at less than 10ppm Chlorine.

*31 Handwashing lavatory - used for other purpose

2

228.149 Water, Plumbing, and Waste. Plumbing, operation and maintenance. (a) Using a handwashing facility. (2) A handwashing facility may not be used for purposes other than handwashing.

Employees observed rinsing off mop cloths in hand wash sink. Designated hand wash sink should be for hand washing only.

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

2

228.75 Food. Time and temperature control. (g) Ready-to-eat, TCS food, date marking. (2) Except as specified in paragraphs (5) - (7) of this subsection, refrigerated, ready-to-eat, time/temperature controlled for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and held at a temperature of 41 degrees Fahrenheit (5 degrees Celsius) or less if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in paragraph (1) of this subsection: (A) the day the original container is opened in the food establishment shall be counted as day 1; and

Cut watermelon in walk in cooler.

*24 Food Labeling- with common name of the food

2

228.79 Food. Labeling. (a) Food labels. (2) Label information shall include: (A) the common name of the food, or absent a common name, an adequately descriptive identity statement;

Container of salsa stored in reach in cooler retained labeling for shredded parmesian cheese.

*03 Food products not maintained at 135øF or above

3

228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in subsection (i) of this sectionin paragraphs (2) and (3) of this subsection, TCS food shall be maintained: (A) at 57 degrees Celsius (135 degrees Fahrenheit) or above, except that roasts cooked to a temperature and for a time specified in õ228.71(a)(2) of this title or reheated as specified in subsection õ228.73(e) of this title may be held at a temperature of 54 degrees Celsius (130 degrees Fahrenheit);

Grilled onions were at 120.7°F Green Chili Chicken was at 107.2°F (please note reheated foods should be brought at least 165°F before being placed into hot hold)

*42 Floors/walls/ceiling/nonfood dirty

1

228.114 Equipment, Utensils, and Linens. Frequency of cleaning. (c) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Ceilings in walk in cooler show buildup of lint and possible mold on ceilings and light fixtures.

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

1

228.125 Preventing Contamination. (a) Kitchenware and tableware. (1) Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food- and lip-contact surfaces is prevented.

Plastic ware stored with tines and bowls of spoons upright and only portion exposed.

*37 Food, utensils & equip under other sources

1

SEC. 17-3.2. ADDITIONAL REQUIREMENTS. (c) Preventing contamination from the premises. (2) Food storage, prohibited areas. Food may not be stored: (I) under other sources of contamination

Back storage area has mixture of articles. Toxic cleaner stored over disposable cups. Gas can stored on non utilized equipment.

*29 Sanitizing solutions, testing devices

2

228.108 Equipment, Utensils, and Linens. Utensils, temperature measuring devices, and testing devices. (e) Sanitizing solutions, testing device. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

No test strips available at time of inspection.

*18 Toxic items labeling-non original container

3

228.202 Poisonous or Toxic Materials. Working containers, common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Sanitizer bucket under service counter lacks clear label.

Mar 2018

FY2018

{"type":"Point","coordinates":[-96.923017,32.749745]}

BUY LOW FOOD CHUPACABRAS

2017-08-10T00:00:00.000

74

Routine

4825 ROSS AVE

75204

4825

ROSS

AVE

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

3

228.75 Food. Time and temperature control. (g) Ready-to-eat, TCS food, date marking. (2) Except as specified in paragraphs (5) - (7) of this subsection, refrigerated, ready-to-eat, time/temperature controlled for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and held at a temperature of 41 degrees Fahrenheit (5 degrees Celsius) or less if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in paragraph (1) of this subsection: (A) the day the original container is opened in the food establishment shall be counted as day 1; and

*31 Handwashing lavatory - used for other purpose

2

228.149 Water, Plumbing, and Waste. Plumbing, operation and maintenance. (a) Using a handwashing facility. (2) A handwashing facility may not be used for purposes other than handwashing.

pot and utensils in hand sink

*22 Washing hands only at a designated hand sink

2

228.38 Management and Personnel. Hands and Arms. (e) Where to wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.

employee rinsed hands in 3-compartment sink

*20 Grease Trap Tickets

3

Ch.19-126.5(c)) A producer shall sign the manifest from the transporter when a load is picked up by the transporter and shall keep a copy of all trip tickets at the producer#s business office for three years. The director may inspect these records at any reasonable time.

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

3

228.66 Food. Preventing food and ingredient contamination. (a) Packaged and unpackaged food - separation, packaging, and segregation. (1) Food shall be protected from cross contamination by: (B) except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (ii) arranging each type of food in equipment so that cross contamination of one type with another is prevented; and

arrangement in freezers - raw chicken and beef stores adjacent to open containers of ice cream, raw milanesa stored above vegetables, raw pork over cilantro in WIC

*42 Dirty nonfood contact surfaces

1

228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

exterior of equipment

*47 Handwashing signage

1

228.175 Physical Facilities. Handwashing Sinks. (e) Handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

*02 Cold Hold (41øF/45øF or below)

3

228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in subsection (i) of this section, and except as specified in paragraphs (2) and (3) of this subsection, TCS food shall be maintained: (B) at 5 degrees Celsius (41 degrees Fahrenheit) or less;

ham 45.1°F

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

1

228.66 Food. Preventing food and ingredient contamination. (b) Food storage containers, identified with common name of food. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food.

*32 Nonfood surfaces-design to be cleaned easily

2

228.104 Equipment, Utensils, and Linens. Cleanability. (g) Nonfood-contact surfaces. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.

cardboard used to line old stove

*18 Medicines labeled and stored properly

3

228.209 Poisonous or Toxic Materials. Medicines. (a) Restriction and storage. (2) Medicines that are in a food establishment for the employees' use shall be labeled as specified in õ228.201 of this title and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles.

Human insulin stored with salsas

*29 Thermometer calibrated to ensure accuracy

2

228.112 Equipment, Utensils, and Linens. Utensils and Temperature and Pressure Measuring Devices. (a) Good repair and calibration. (2) Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.

thermometers in walk-in cooler showing different, inaccurate temperatures (50°F, 60°F).

Aug 2017

FY2017

{"type":"Point","coordinates":[-96.776381,32.806042]}

TACOS EL PATRON

2016-10-11T00:00:00.000

74

Routine

4291 DALLAS FT WORTH TPKE #170

75211

4291

DALLAS FT WORTH

TPKE

#170

*29 Sanitizing solutions, testing devices

2

228.108 Equipment, Utensils, and Linens. Utensils, temperature measuring devices, and testing devices. (e) Sanitizing solutions, testing device. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

NEED SANITIZER TEST STRIPS qUAT

*31 Handwashing lavatory - used for other purpose

2

228.149 Water, Plumbing, and Waste. Plumbing, operation and maintenance. (a) Using a handwashing facility. (2) A handwashing facility may not be used for purposes other than handwashing.

CONTAINER IN HAND SINK

*20 Grease Trap Tickets

3

Ch.19-126.5(c)) A producer shall sign the manifest from the transporter when a load is picked up by the transporter and shall keep a copy of all trip tickets at the producer#s business office for three years. The director may inspect these records at any reasonable time.

NOT AVAILABLE DURING INSPECTION

*39 Store all equipment & utensil covered or inverted

1

228.124 Equipment, Utensils, and Linens. Storage. (a) Equipment, utensils, linens, and single-service and single-use articles. (2) Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored: (B) covered or inverted.

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

2

228.75 Food. Time and temperature control. (g) Ready-to-eat, TCS food, date marking. (2) Except as specified in paragraphs (5) - (7) of this subsection, refrigerated, ready-to-eat, time/temperature controlled for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and held at a temperature of 41 degrees Fahrenheit (5 degrees Celsius) or less if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in paragraph (1) of this subsection: (A) the day the original container is opened in the food establishment shall be counted as day 1; and

*14 When to wash hands before donning new gloves

3

228.38 Management and Personnel. (d) When to wash. Food employees shall clean their hands and exposed portions of their arms as specified in subsection (b) of this section immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (8) before donning gloves to initiate a task that involves working with food; and

*18 Toxic items labeling-non original container

3

228.202 Poisonous or Toxic Materials. Working containers, common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

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

1

228.69 Food. Preventing contamination from the premises. (a) Food Storage. (1) Except as specified in paragraphs (2) and (3) of this subsection, food shall be protected from contamination by storing the food: (C) at least 15 centimeters (6 inches) above the floor.

ONIONS

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

3

228.66 Food. Preventing food and ingredient contamination. (a) Packaged and unpackaged food - separation, packaging, and segregation. (1) Food shall be protected from cross contamination by: (B) except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (ii) arranging each type of food in equipment so that cross contamination of one type with another is prevented; and

RAW BEEF OVER FRENCH FRIES IN RIF

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

2

228.223 REQUIREMENTS APPLICABLE TO CERTAIN ESTABLISHMENTS Bed and Breakfast (j) Food-contact surfaces. All food contact surfaces, counters, or work surfaces in the establishment shall be smooth, non-absorbent and easily cleanable.

NO TOWELS UNDER CUTTING BOARD

*10 Clean Sight and Touch

3

228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. Equipment, food-contact surfaces, non-food contact surfaces and utensils. (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch.

CLEAN INSIDE RIC

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

1

228.42 Management and Personnel. Food Contamination Prevention (a) Eating, drinking, or using tobacco. (1) except as specified in paragraph (2) of this subsection, an employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.

DESIGNATE AREA FOR EMPLOYEE ITEMS

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.896531,32.767232]}

BEST THAI DINER

2017-12-20T00:00:00.000

74

Routine

9170 LBJ FRWY

75243

9170

LBJ

FRWY

*30 Does Establishment have a current valid permit posted?

2

228.247 COMPLIANCE Permit Requirement, Prerequisite for Operation A person may not operate a food establishment without a valid permit or license to operate issued by the regulatory authority.

provide a duplicate health permit from City of Dallas within 45 days, bring sales tax, money (cash, check, money order no credit or debit cards). 7901 Goforth Rd Dallas TX 75238 214 670 8083

*31 Individual, disposable towels

2

228.175 Physical Facilities. Handwashing Sinks. (c) Hand drying provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (1) individual, disposable towels;

provide paper towels

* 21 RFSM notify 10 days & replacement in 45 days

2

Sec. 17-2.2(c)(2)(D) (c) Registered food service managers. (2) Registered food service manager replacement. If a food establishment cannot meet the requirements of Section 17-2.2(c)(1) because of the termination or permanent transfer of a registered food service manager, the food establishment shall: (A) notify the director, in writing, within 10 days after the effective date of the termination or permanent transfer of the registered food service manager; and (B) employ another registered food service manager within 45 days after the effective date of the termination or permanent transfer of the previous registered food service manager.

obtain rfsm certificate from City of Dallas within 45 days

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

1

228.66 Food. Preventing food and ingredient contamination. (b) Food storage containers, identified with common name of food. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food.

provide label for food storage containers

*34 Pest control-routine inspections for

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (k) Controlling pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence within the physical facility and its contents, and on the contiguous land or property under the control of the permit holder by: (2) routinely inspecting the premises for evidence of pests;

observed fruit flies around dish washer

*18 Toxic items labeling-non original container

3

228.202 Poisonous or Toxic Materials. Working containers, common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

provide label for chemical spray bottle

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

1

228.66 Food. Preventing food and ingredient contamination. (a) Packaged and unpackaged food - separation, packaging, and segregation. (1) Food shall be protected from cross contamination by: (D) except as specified in õ228.75(e)(2)(B) of this title and paragraph (2) of this subsection, storing the food in packages, covered containers, or wrappings;

individual rice packages store on rte food (steam rice)

*43 Light bulbs, light shields provided

1

228.174 Physical Facilities. Functionality. (a) Light bulbs, protective shielding. (1) Except as specified in paragraph (2) of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

replace broken light shield

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

1

228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (b) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (2) in food that is not time/temperature controlled for safety (TCS) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

use utensils with handle to scoop food not bowl, cup

*10 Clean Sight and Touch

3

228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. Equipment, food-contact surfaces, non-food contact surfaces and utensils. (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch.

clean ice machine, clean can opener

*44 Trash can provided for papertowel waste

1

228.152 Water, Plumbing, and Waste. Refuse, Recyclables, and Returnables, Facilities on the Premises. (g) Storage areas, rooms, and receptacles, capacity and availability. (3) If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories.

provide trash cans by hand sinks

*42 Dirty nonfood contact surfaces

1

228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

clean coolers, freezers, gaskets around cooler doors, shelves in walk in cooler, shelves in walk in freezer

*19 Water & Plumbing in good repair- per code

3

228.149 Water, Plumbing, and Waste. Plumbing, operation and maintenance. (e) System maintained in good repair. A plumbing system shall be: (1) repaired according to the Plumbing Code; and

leaking faucet on mop sink

*47 Handwashing signage

1

228.175 Physical Facilities. Handwashing Sinks. (e) Handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

provide hand washing sign above all hand sinks

*20 Grease Trap Tickets

3

Ch.19-126.5(c)) A producer shall sign the manifest from the transporter when a load is picked up by the transporter and shall keep a copy of all trip tickets at the producer#s business office for three years. The director may inspect these records at any reasonable time.

provide grease trap ticket

Dec 2017

FY2018

SLAYTER'S 50/50

2017-01-27T00:00:00.000

74

Routine

2817 GREENVILLE AVE

75206

2817

GREENVILLE

AVE

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

1

228.66 Food. Preventing food and ingredient contamination. (a) Packaged and unpackaged food - separation, packaging, and segregation. (1) Food shall be protected from cross contamination by: (D) except as specified in õ228.75(e)(2)(B) of this title and paragraph (2) of this subsection, storing the food in packages, covered containers, or wrappings;

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

3

228.65 Food. Preventing contamination by employees. (a) Preventing contamination from hands. (2) Except when washing fruits and vegetables as specified in õ228.66(e) of this title or as specified in paragraphs (4) and (5) of this subsection, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.

cutting ham w/ bare hands no soap or towels in back of house bartenders touching garnishes with bare hands

*28 Do not exceed manuf. use by date

2

228.75 Food. Time and temperature control. (g) Ready-to-eat TCS food, date marking. (4) A date marking system that meets the criteria stated in paragraphs (1) and (2) of this subsection may include: (B) marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified in paragraph (1) of this subsection;

buttermilk exp 1-23

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

1

228.42 Management and Personnel. Food Contamination Prevention (a) Eating, drinking, or using tobacco. (1) except as specified in paragraph (2) of this subsection, an employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.

drinks on prep surfaces

*42 Floors/walls/ceiling/nonfood dirty

1

228.114 Equipment, Utensils, and Linens. Frequency of cleaning. (c) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

very dusty ceiling

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

1

228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (d) Wiping cloths, use limitation. (5) containers of chemical sanitizing solutions specified in paragraph (2)(A) of this subsection in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. .

*45 Lockers to be used to store personal items

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (j) Using dressing rooms and lockers. (2) Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.

*31 Individual, disposable towels

2

228.175 Physical Facilities. Handwashing Sinks. (c) Hand drying provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (1) individual, disposable towels;

*14 When to wash hands before donning new gloves

3

228.38 Management and Personnel. (d) When to wash. Food employees shall clean their hands and exposed portions of their arms as specified in subsection (b) of this section immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (8) before donning gloves to initiate a task that involves working with food; and

*10 Clean Sight and Touch

3

228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. Equipment, food-contact surfaces, non-food contact surfaces and utensils. (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch.

clean the ice machine

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

3

228.61 Food. Condition safe, unadulterated, and honestly presented. Food shall be safe, unadulterated, and, as specified in õ228.78(b) of this title, honestly presented.

molding food

*18 Toxic items labeling-non original container

3

228.202 Poisonous or Toxic Materials. Working containers, common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Label all

*21 RFSM - Not On Site

2

Sec. 17-2.2(c)(1)(D) (c) Registered food service managers. (1) Registered food service managers required. (D) A food establishment shall have one registered food service manager employed and present in the establishment during all hours of operation, except that a registered food service manager serving multiple food establishments as authorized by Section 17-2.2(c)(1)(C) must only be present in the building in which the food establishment is located during all hours of operation.

Jan 2017

FY2017

{"type":"Point","coordinates":[-96.770158,32.822958]}

SEVEN DAY GROCERY

2017-10-31T00:00:00.000

74

Routine

2232 S CORINTH ST RD

75203

2232

CORINTH ST

S

RD

*47 Handwashing signage

1

228.175 Physical Facilities. Handwashing Sinks. (e) Handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

PROVIDE FOR ALL

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

1

228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (b) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (5) in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not TCS; or

KEEP ICE SCOOP PROTECTED

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

2

228.111 Equipment, Utensils, and Linens. Equipment, maintenance and operation. (p) Warewashing equipment, determining chemical sanitizer concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

NO TEST STRIPS PROVIDED FOR SANITIZER ICE SCOOPS

*45 Ceiling easily cleanable and light in color

1

SEC. 17-6.2. ADDITIONAL REQUIREMENTS. (c) Floors, walls, and ceilings. (1) A food establishment containing a food handling area, food processing area, food preparation area, food storage area, equipment or utensil washing area, walk-in refrigerating unit, dressing room, locker room, toilet room, or vestibule shall: (B) make the ceiling in these areas light in color and construct it of smooth, non-absorbent, and easily cleanable material or of a lay-in type acoustical material in T- type metal grids that can be easily replaced when the material becomes soiled;

REPLACE CEILING TILE EXPOSED TO MOISTURE

*24 Food Label- manufacture/packer/distrubtor name

2

228.79 Food. Labeling. (a) Food labels. (2) Label information shall include: (D) the name and place of business of the manufacturer, packer, or distributor; and

NO LABEL OR MANUFACTURERS LICENSE PROVIDED FOR BAGS & CUPS OF ICE

*20 Conveying Sewage

3

228.150 Water, Plumbing, and Waste. Sewage retention, drainage, and delivery. (e) Conveying sewage. Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to the Plumbing Code.

CATCH BUCKET IN RESTROOM PROVIDED

*31 Handwashing lavatory - allow convenient

2

228.148 Water, Plumbing, and Waste. Plumbing, location and placement. (a) Handwashing facility. Handwashing facilities shall be located: (1) to allow convenient use by employees in food preparation, food dispensing, and warewashing areas; and

LACK OF HAND SINK

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

3

228.61 Food. Condition safe, unadulterated, and honestly presented. Food shall be safe, unadulterated, and, as specified in õ228.78(b) of this title, honestly presented.

REMOVE ALL EXPIRED FOODS

*34 Outer openings:closing holes, gaps

1

228.174 Physical Facilities. Functionality. (e) Outer openings, protected. (1) Except as specified in paragraphs (2) - (5) of this subsection, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (A) filling or closing holes and other gaps along floors, walls and ceilings;

SEAL ALL HOLES AND GAPS

*43 Light bulbs, light shields provided

1

228.174 Physical Facilities. Functionality. (a) Light bulbs, protective shielding. (1) Except as specified in paragraph (2) of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

PROVIDE IN WIC

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

2

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (k) Controlling pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by: (3) using methods, if pests are found, such as trapping devices or other means of pest control as specified in õ228.204(b) and õ228.208(b) and (c) of this title; and

OBSERVED FRUIT FLIES IN RESTROOM

*19 Hand sink water temperature below 110'F

3

SEC. 17-5.2. ADDITIONAL REQUIREMENTS. (c) Handwashing lavatory, water temperature, and flow. (1) A handwashing lavatory must be equipped to provide water at a temperature of at least 43 degrees Celsius (110 degrees Fahrenheit) through a mixing valve or combination faucet.

NO HOT WATER AT HANDSINK IN RESTROOM

*32 Damaged Equipment

2

228.104 Equipment, Utensils, and Linens. Cleanability. (a) Food-contact surfaces. Multi use food-contact surfaces shall be: (2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections;

REPAIR ICE MACHINE :OBSERVED DUCT TAPE LINING AND BROKEN PLATE INSIDE ICE MACHINE

*23 No Water

2

228.143 Water, Plumbing, and Waste. Water quantity and availability. (a) Capacity. The water source and system shall be of sufficient peak capacity to meet the water demands of the food establishment.

PROVIDED AT 3 COMP SINK

Oct 2017

FY2018

{"type":"Point","coordinates":[-96.803521,32.720564]}

LA MADELINE FRENCH BAKERY

2019-01-09T00:00:00.000

74

Routine

3906 LEMMON AVE #110

75219

3906

LEMMON

AVE

#110

*02 Cold Hold (41øF/45øF or below)

3

228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in subsection (i) of this section, and except as specified in paragraphs (2) and (3) of this subsection, TCS food shall be maintained: (B) at 5 degrees Celsius (41 degrees Fahrenheit) or less;

CUT TOMATO 49, CHICKEN SALAD 48

*10 Clean Sight and Touch

3

228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. Equipment, food-contact surfaces, non-food contact surfaces and utensils. (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch.

CLEAN INSIDE OF ICE MACHINE (MOLD)

*14 When to wash hands before donning new gloves

3

228.38 Management and Personnel. (d) When to wash. Food employees shall clean their hands and exposed portions of their arms as specified in subsection (b) of this section immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (8) before donning gloves to initiate a task that involves working with food; and

*18 Toxic items labeling-non original container

3

228.202 Poisonous or Toxic Materials. Working containers, common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

*21 RFSM - Not On Site

2

Sec. 17-2.2(c)(1)(D) (c) Registered food service managers. (1) Registered food service managers required. (D) A food establishment shall have one registered food service manager employed and present in the establishment during all hours of operation, except that a registered food service manager serving multiple food establishments as authorized by Section 17-2.2(c)(1)(C) must only be present in the building in which the food establishment is located during all hours of operation.

*23 Water, Plumbing, and Waste Water Distribution

2

228.144 Water, Plumbing, and Waste. Water distribution, delivery, and retention systems. (b) Alternative water supply. Water meeting the requirements specified in õõ228.141 - 228.143 of this title shall be made available for a mobile facility, for a temporary food establishment without a permanent water supply, and for a food establishment with a temporary interruption of its water supply through: (1) a supply of containers of commercially bottled drinking water;

NO COLD WATER AT HAND SINK

*31 No soap at handsink

2

228.175 Physical Facilities. Handwashing Sinks. (b) Handwashing cleanser, availability. Each handwashing lavatory or group of two adjacent lavatories shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

AT SINK ON PREP LINE

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

2

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (k) Controlling pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by: (3) using methods, if pests are found, such as trapping devices or other means of pest control as specified in õ228.204(b) and õ228.208(b) and (c) of this title; and

OBSERVED LIVE ROACH IN RIC

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

1

228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (d) Wiping cloths, use limitation. (5) containers of chemical sanitizing solutions specified in paragraph (2)(A) of this subsection in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. .

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

1

228.69 Food. Preventing contamination from the premises. (a) Food Storage. (2) Food in packages and working containers may be stored less than 15 centimeters (6 inches) above the floor on case lot handling equipment as specified in õ228.106(v) of this title.

*39 Store all equipment & utensil covered or inverted

1

228.124 Equipment, Utensils, and Linens. Storage. (a) Equipment, utensils, linens, and single-service and single-use articles. (2) Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored: (B) covered or inverted.

COFFEE FILTERS

*47 Handwashing signage

1

228.175 Physical Facilities. Handwashing Sinks. (e) Handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

*32 Maintain in Good Repair

2

228.223 REQUIREMENTS APPLICABLE TO CERTAIN ESTABLISHMENTS Bed and Breakfast . (h) Equipment and utensil design and construction. All equipment and utensils shall be constructed of safe materials and maintained in good repair.

REPLACE ALL BROKEN GASKETS

Jan 2019

FY2019

{"type":"Point","coordinates":[-96.806899,32.813073]}

HARDEMAN'S BBQ & CATERING

2017-04-26T00:00:00.000

74

Routine

618 S WESTMORELAND RD

75211

618

WESTMORELAND

S

RD

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

3

228.66 Food. Preventing food and ingredient contamination. (a) Packaged and unpackaged food - separation, packaging, and segregation. (1) Food shall be protected from cross contamination by: (B) except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (ii) arranging each type of food in equipment so that cross contamination of one type with another is prevented; and

RAW EGGS STORED OVER RTE FOOD

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

2

228.75 Food. Time and temperature control. (g) Ready-to-eat, TCS food, date marking. (2) Except as specified in paragraphs (5) - (7) of this subsection, refrigerated, ready-to-eat, time/temperature controlled for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and held at a temperature of 41 degrees Fahrenheit (5 degrees Celsius) or less if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in paragraph (1) of this subsection: (A) the day the original container is opened in the food establishment shall be counted as day 1; and

IN RIC

*06 Discard TCS if date marked exceeds temp & time

3

228.75 Food. Time and temperature control. (h) Ready-to-eat, TCS food, disposition. (1) A food specified in subsection (g)(1) or (2) of this section shall be discarded if it: (C) is appropriately marked with a date or day that exceeds a temperature and time combination as specified in subsection (g)(1) of this subsection.

DISCARD TCS PAST 7 DAYS SAUSAGE DATED 4/19-4/28

*14 When to wash hands before donning new gloves

3

228.38 Management and Personnel. (d) When to wash. Food employees shall clean their hands and exposed portions of their arms as specified in subsection (b) of this section immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (8) before donning gloves to initiate a task that involves working with food; and

*44 Trash can provided for papertowel waste

1

228.152 Water, Plumbing, and Waste. Refuse, Recyclables, and Returnables, Facilities on the Premises. (g) Storage areas, rooms, and receptacles, capacity and availability. (3) If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories.

*20 Grease Trap Tickets

3

Ch.19-126.5(c)) A producer shall sign the manifest from the transporter when a load is picked up by the transporter and shall keep a copy of all trip tickets at the producer#s business office for three years. The director may inspect these records at any reasonable time.

NOT AVAILABLE DURING INSPECTION

*03 Food products not maintained at 135øF or above

3

228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in subsection (i) of this sectionin paragraphs (2) and (3) of this subsection, TCS food shall be maintained: (A) at 57 degrees Celsius (135 degrees Fahrenheit) or above, except that roasts cooked to a temperature and for a time specified in õ228.71(a)(2) of this title or reheated as specified in subsection õ228.73(e) of this title may be held at a temperature of 54 degrees Celsius (130 degrees Fahrenheit);

CHOPPED BEEF 105 DEGREE F

*21 RFSM - Not On Site

2

Sec. 17-2.2(c)(1)(D) (c) Registered food service managers. (1) Registered food service managers required. (D) A food establishment shall have one registered food service manager employed and present in the establishment during all hours of operation, except that a registered food service manager serving multiple food establishments as authorized by Section 17-2.2(c)(1)(C) must only be present in the building in which the food establishment is located during all hours of operation.

*43 Clean vent syst:Intake/exhaust air ducts

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (d) Cleaning ventilation systems, nuisance and discharge prohibition. (1) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.

CLEAN VENT HOOD

*18 Chemical sanitizer generated onsite, chemical criteria

3

228.111 Equipment, Utensils, and Linens. Equipment, maintenance and operation. (n) Manual and mechanical warewashing equipment, chemical sanitization temperature, pH, concentration, and hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified in õ228.118(3) of this title shall meet the criteria in õ228.206(a) of this title, shall be used in accordance with the EPA-approved manufacturer's label use instructions,P and shall be used as follows: (6) if a chemical sanitizer is generated by a device located on-site at the food establishment it shall be used as specified in paragraphs (1) - (4) of this subsection and shall be produced by a device that: (B) complies with 40 CFR 152.500 requirement for devices and 40 CFR 156.10 labeling requirements;

200+ CHLORINE WAREWASHING (50 PPM)

*39 Store all equipment & utensil covered or inverted

1

228.124 Equipment, Utensils, and Linens. Storage. (a) Equipment, utensils, linens, and single-service and single-use articles. (2) Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored: (B) covered or inverted.

*37 Food preparation

1

228.69 Food. Preventing contamination from the premises. (d) Food preparation. During preparation, unpackaged food shall be protected from environmental sources of contamination.

CONTACT BUILDING INSPECTOR FOR COMPLIANCE BBQ SMOKER

Apr 2017

FY2017

{"type":"Point","coordinates":[-96.87412,32.73946]}

WHITE DIAMONDS BAR AND GRILL

2017-04-01T00:00:00.000

74

Routine

3906 W CAMP WISDOM RD #110

75237

3906

CAMP WISDOM

W

RD

#110

*10 Clean Sight and Touch

3

228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. Equipment, food-contact surfaces, non-food contact surfaces and utensils. (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch.

*02 Cold Hold (41øF/45øF or below)

3

228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in subsection (i) of this section, and except as specified in paragraphs (2) and (3) of this subsection, TCS food shall be maintained: (B) at 5 degrees Celsius (41 degrees Fahrenheit) or less;

*34 Outer openings:closing holes, gaps

1

228.174 Physical Facilities. Functionality. (e) Outer openings, protected. (1) Except as specified in paragraphs (2) - (5) of this subsection, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (A) filling or closing holes and other gaps along floors, walls and ceilings;

SEAL ALL

*45 Unnecessary articles prohibited

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (n) Maintaining premises, unnecessary items and litter. The premises shall be free of: (1) items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and

REMOVE ALL

*27 Cooling, heating, and holding capacities. Equipment

2

228.107 Equipment, Utensils, and Linens. Equipment, numbers and capacities. (a) Cooling, heating, and holding capacities. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Subchapter C of this chapter.

LACK OF REFRIGERATION: COOLERS >41*F

*42 Floors/walls/ceiling/nonfood dirty

1

228.114 Equipment, Utensils, and Linens. Frequency of cleaning. (c) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

CLEAN ALL

*43 Light - 10 foot : Walk-in, Dry storage

1

228.177 Physical Facilities. Lighting, intensity. The light intensity shall be: (1) at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;

REPAIR

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

1

228.42 Management and Personnel. Food Contamination Prevention (a) Eating, drinking, or using tobacco. (1) except as specified in paragraph (2) of this subsection, an employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.

OBSERVED EVIDENCE OF SMOKING

*31 No soap at handsink

2

228.175 Physical Facilities. Handwashing Sinks. (b) Handwashing cleanser, availability. Each handwashing lavatory or group of two adjacent lavatories shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

PROVIDE FOR ALL

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

3

228.61 Food. Condition safe, unadulterated, and honestly presented. Food shall be safe, unadulterated, and, as specified in õ228.78(b) of this title, honestly presented.

REMOVE ALL EXPIRED FOOD ITEMS (MOLDED GROUND BEEF )

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

1

228.70 Food. Preventing contamination by consumers. (e) Preventing contamination from other sources. Miscellaneous sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified in õõ228.65 - 228.70 of this title.

SELF DRAINING ICE FOR ICE CHEST

*31 Handwashing lavatory - allow convenient

2

228.148 Water, Plumbing, and Waste. Plumbing, location and placement. (a) Handwashing facility. Handwashing facilities shall be located: (1) to allow convenient use by employees in food preparation, food dispensing, and warewashing areas; and

REPLACE HAND SINK NEAR 3 COMP SINK

*21 RFSM - Not On Site

2

Sec. 17-2.2(c)(1)(D) (c) Registered food service managers. (1) Registered food service managers required. (D) A food establishment shall have one registered food service manager employed and present in the establishment during all hours of operation, except that a registered food service manager serving multiple food establishments as authorized by Section 17-2.2(c)(1)(C) must only be present in the building in which the food establishment is located during all hours of operation.

*20 Grease Trap Tickets

3

Ch.19-126.5(c)) A producer shall sign the manifest from the transporter when a load is picked up by the transporter and shall keep a copy of all trip tickets at the producer#s business office for three years. The director may inspect these records at any reasonable time.

NO RECORDS PROVIDED

Apr 2017

FY2017

{"type":"Point","coordinates":[-96.882883,32.661933]}

STEP IN DRIVE IN

2016-12-27T00:00:00.000

74

Routine

7003 MILITARY PKWY

75227

7003

MILITARY

PKWY

*19 Water & Plumbing in good repair- per code

3

228.149 Water, Plumbing, and Waste. Plumbing, operation and maintenance. (e) System maintained in good repair. A plumbing system shall be: (1) repaired according to the Plumbing Code; and

the faucet handle in broken at the hand sink ( no hot water at the faucet /// unable to turn faucet.)

*28 Date marking commercially prepared of RTE/PHF

3

228.75 Food. Time and temperature control. (g) Ready-to-eat, TCS food, date marking. (2) Except as specified in paragraphs (5) - (7) of this subsection, refrigerated, ready-to-eat, time/temperature controlled for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and held at a temperature of 41 degrees Fahrenheit (5 degrees Celsius) or less if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in paragraph (1) of this subsection: (B) the day or date marked by the food establishment may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.

Provide expiration dates on the cooked TCS foods in the reach in cooler in the kitchen. ( torezzao pork, beef and fried eggs)

*20 Grease Trap Tickets

3

Ch.19-126.5(c)) A producer shall sign the manifest from the transporter when a load is picked up by the transporter and shall keep a copy of all trip tickets at the producer#s business office for three years. The director may inspect these records at any reasonable time.

provide and update grease trip ticket.

*43 Light bulbs, light shields provided

1

228.174 Physical Facilities. Functionality. (a) Light bulbs, protective shielding. (1) Except as specified in paragraph (2) of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

light bulbs not shielded above the ice machine.

*46 Covered waste receptacle for women's restroom

1

228.152 Water, Plumbing, and Waste. Refuse, Recyclables, and Returnables, Facilities on the Premises. (h) Toilet room receptacle, covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

provide a covered lid trash can in the ladies restroom.

*29 Cold/hot hold unit thermometer easily viewable

2

228.106 Equipment, Utensils, and Linens. Functionality of equipment. (l) Temperature measuring devices. (2) Except as specified in paragraph (3) of this subsection, cold or hot holding equipment used for time/temperature control for safety (TCS) food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.

provide a thermometer in the coolers ( rice milk and La La yogurt smoothies

*09 Food protected cross contamination by preparing each type of food at different times or in separ

3

228.66 Food. Preventing food and ingredient contamination. (a) Packaged and unpackaged food - separation, packaging, and segregation. (1) Food shall be protected from cross contamination by: (B) except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (iii) preparing each type of food at different times or in separate areas.

food packaging below the air compressor in the walk in freezer is leaking down onto the ice and other packaged foods. ( this has formed ice all over the food items.

*44 Outfitter-Garbage receptacles

1

228.224 REQUIREMENTS APPLICABLE TO CERTAIN ESTABLISHMENTS Outfitter Operations. (k) Garbage receptacles. Impervious receptacles shall be provided for storage of garbage and refuse.

Missing the dumpster for the business

*18 Toxic items storage adjacent to food/utensils

3

228.203 Poisonous or Toxic Materials. Storage, separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: (1) separating the poisonous or toxic materials by spacing or partitioning; and

store the chemicals off of the drain board next to utensils air drying. (bleach bottle stored on the three compartment drain board.

*10 Clean Sight and Touch

3

228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. Equipment, food-contact surfaces, non-food contact surfaces and utensils. (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch.

clean the walk in refrigerator shelves. ( dirty with mold and mildew..)

*39 Store all equipment & utensil covered or inverted

1

228.124 Equipment, Utensils, and Linens. Storage. (a) Equipment, utensils, linens, and single-service and single-use articles. (2) Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored: (B) covered or inverted.

the coffee filters were unprotected on top of the coffee machine.

*31 Individual, disposable towels

2

228.175 Physical Facilities. Handwashing Sinks. (c) Hand drying provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (1) individual, disposable towels;

Missing at the hand sink

Dec 2016

FY2017

{"type":"Point","coordinates":[-96.699806,32.772834]}

BIG TONYS WEST PHILLY CHEESE STEAKS DALLAS

2019-10-30T00:00:00.000

75

Routine

13378 PRESTON RD

75240

13378

PRESTON

RD

*19 Water & Plumbing in good repair- per code

3

228.149 Water, Plumbing, and Waste. Plumbing, operation and maintenance. (e) System maintained in good repair. A plumbing system shall be: (1) repaired according to the Plumbing Code; and

REPAIR OUT OF ORDER HAND SINKS

*47 OTHER VIOLATIONS

1

229.164 Food. (b) Approved sources. (6) Exotic animals and game animals. (B) If game animals are received for sale or service they shall be: (i) commercially raised for food and: (I) raised, slaughtered, and processed under a voluntary inspection program that is conducted by the agency that has animal health jurisdiction.

SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.

*22 Washing hands only at a designated hand sink

2

228.38 Management and Personnel. Hands and Arms. (e) Where to wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.

WASH HANDS IN HAND SINK ONLY. OBSERVED EMPLOYEE WASHED HER HANDS IN THREE COMPARTMENT SINK

*21 RFSM - Not On Site

2

Sec. 17-2.2(c)(1)(D) (c) Registered food service managers. (1) Registered food service managers required. (D) A food establishment shall have one registered food service manager employed and present in the establishment during all hours of operation, except that a registered food service manager serving multiple food establishments as authorized by Section 17-2.2(c)(1)(C) must only be present in the building in which the food establishment is located during all hours of operation.

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 NOT ISSUED BY THE CITY OF DALLAS. YOUR ESTABLISHMENT IS ALSO NOT IN COMPLIANCE IF THE EMPLOYEE IS NOT ON-SITE FOR ANY REASON AT THE TIME OF THE INSPECTION. RFSM CERTIFICATE CAN BE OBTAINED AT 7901 GOFORTH RD, DALLAS, TX 75238 AFTER YOU PROVIDE PROOF OF PASSING THE EXAM FROM AUTHORIZED ORGANIZATION. APPLICATION IS AVAILABLE AT: https://dallascityhall.com/departments/codecompliance/Admin1/ApplyforaPermit/Pages/FoodServiceMgr.aspx

*43 Light - 10 foot : Walk-in, Dry storage

1

228.177 Physical Facilities. Lighting, intensity. The light intensity shall be: (1) at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;

WALK IN COOLER

*31 Individual, disposable towels

2

228.175 Physical Facilities. Handwashing Sinks. (c) Hand drying provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (1) individual, disposable towels;

i.e. RESTROOM AND DINNING ROOM HAND SINK

*18 Toxic items storage adjacent to food/utensils

3

228.203 Poisonous or Toxic Materials. Storage, separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: (1) separating the poisonous or toxic materials by spacing or partitioning; and

STORE ALL SPRAY BOTTLES AWAY FROM FOOD AND EQUIPMENT

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

2

228.75 Food. Time and temperature control. (g) Ready-to-eat, TCS food, date marking. (2) Except as specified in paragraphs (5) - (7) of this subsection, refrigerated, ready-to-eat, time/temperature controlled for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and held at a temperature of 41 degrees Fahrenheit (5 degrees Celsius) or less if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in paragraph (1) of this subsection: (A) the day the original container is opened in the food establishment shall be counted as day 1; and

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

*45 Premises shall be maintained in good repair

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (a) Repairing. The physical facilities shall be maintained in good repair.

REPLACE MISSING COVER FROM SOAP DISPENSER

*14 Hands wash procedures-without soap

3

228.38 Management and Personnel. Hands and arms (b) Cleaning Procedure. (1) Except as specified in subsection (d) of this section, food employees shall clean their hands and exposed portions of their arms (or surrogate prosthetic devices for hands or arms) for at least 20 seconds, using a cleaning compound in a handwashing sink that is equipped as specified under õ228.146 and õ228.175 of this title (relating to Water, Plumbing, and Waste).

OBSERVED EMPLOYEE WASHED HER HANDS WITH SOAP FOR LESS THAN 10 SECONDS. EMPLOYEES MUST WASHED THEIR HANDS FOR 20 SECONDS

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

1

228.69 Food. Preventing contamination from the premises. (a) Food Storage. (1) Except as specified in paragraphs (2) and (3) of this subsection, food shall be protected from contamination by storing the food: (C) at least 15 centimeters (6 inches) above the floor.

STORE ALL CHIPS OFF THE FLOOR

*20 Grease Trap Tickets

3

Ch.19-126.5(c)) A producer shall sign the manifest from the transporter when a load is picked up by the transporter and shall keep a copy of all trip tickets at the producer#s business office for three years. The director may inspect these records at any reasonable time.

GREASE TRAP REQUIRED TO BE CLEANED EVERY 90 DAYS AND MAINTAIN RECORD ON SITE

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

1

228.42 Management and Personnel. Food Contamination Prevention (a) Eating, drinking, or using tobacco. (1) except as specified in paragraph (2) of this subsection, an employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.

DO NOT STORE DRINKS BY PREP. SINK

Oct 2019

FY2020

{"type":"Point","coordinates":[-93.449012,44.949504]}

FSK FOOD MART

2019-05-22T00:00:00.000

75

Routine

10969 N STEMMONS FRWY

75220

10969

STEMMONS

N

FRWY

*02 Cold Hold (41øF/45øF or below)

3

228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in subsection (i) of this section, and except as specified in paragraphs (2) and (3) of this subsection, TCS food shall be maintained: (B) at 5 degrees Celsius (41 degrees Fahrenheit) or less;

Refried beans held on a bottom shelf of a cart at 59.8 degrees Cut tomatoes held at 44.5 degrees - top of the point of usage refrigerator

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

1

228.124 Equipment, Utensils, and Linens. Storage. (a) Equipment, utensils, linens, and single-service and single-use articles. (1) Except as specified in paragraph (4) of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (C) at least 15 centimeters (6 inches) above the floor.

*45 Ceiling easily cleanable and light in color

1

SEC. 17-6.2. ADDITIONAL REQUIREMENTS. (c) Floors, walls, and ceilings. (1) A food establishment containing a food handling area, food processing area, food preparation area, food storage area, equipment or utensil washing area, walk-in refrigerating unit, dressing room, locker room, toilet room, or vestibule shall: (B) make the ceiling in these areas light in color and construct it of smooth, non-absorbent, and easily cleanable material or of a lay-in type acoustical material in T- type metal grids that can be easily replaced when the material becomes soiled;

*20 Grease Trap Tickets

3

Ch.19-126.5(c)) A producer shall sign the manifest from the transporter when a load is picked up by the transporter and shall keep a copy of all trip tickets at the producer#s business office for three years. The director may inspect these records at any reasonable time.

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

2

228.75 Food. Time and temperature control. (g) Ready-to-eat, TCS food, date marking. (2) Except as specified in paragraphs (5) - (7) of this subsection, refrigerated, ready-to-eat, time/temperature controlled for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and held at a temperature of 41 degrees Fahrenheit (5 degrees Celsius) or less if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in paragraph (1) of this subsection: (A) the day the original container is opened in the food establishment shall be counted as day 1; and

*21 RFSM - Not On Site

2

Sec. 17-2.2(c)(1)(D) (c) Registered food service managers. (1) Registered food service managers required. (D) A food establishment shall have one registered food service manager employed and present in the establishment during all hours of operation, except that a registered food service manager serving multiple food establishments as authorized by Section 17-2.2(c)(1)(C) must only be present in the building in which the food establishment is located during all hours of operation.

*42 Nonfood-contact surfaces material

1

228.101 Equipment, Utensils, and Linens. Multiuse materials. (i) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Foiled lined surfaces

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

1

228.42 Management and Personnel. Food Contamination Prevention (a) Eating, drinking, or using tobacco. (1) except as specified in paragraph (2) of this subsection, an employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.

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

1

228.69 Food. Preventing contamination from the premises. (a) Food Storage. (1) Except as specified in paragraphs (2) and (3) of this subsection, food shall be protected from contamination by storing the food: (C) at least 15 centimeters (6 inches) above the floor.

*43 Light - 50 foot : Food and utensils area

1

228.177 Physical Facilities. Lighting, intensity. The light intensity shall be: (3) at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

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

3

228.75 Food. Time and temperature control. (d) Cooling. (1) Cooked temperature/time controlled for safety food shall be cooled: (A) within two hours, from 57 degrees Celsius (135 degrees Fahrenheit) to 21 degrees C (70 degrees Fahrenheit); and

Five gallon container of barbacoca cooling on the ocunter at 108.3 degrees without a source of refrigeration

*33 Warewashing sinks and drain boards, self-draining.

2

228.106 Equipment, Utensils, and Linens. Functionality of equipment. (s) Warewashing sinks and drain boards, self-draining. Sinks and drain boards of warewashing sinks and machines shall be self-draining.

*03 Food products not maintained at 135øF or above

3

228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in subsection (i) of this sectionin paragraphs (2) and (3) of this subsection, TCS food shall be maintained: (A) at 57 degrees Celsius (135 degrees Fahrenheit) or above, except that roasts cooked to a temperature and for a time specified in õ228.71(a)(2) of this title or reheated as specified in subsection õ228.73(e) of this title may be held at a temperature of 54 degrees Celsius (130 degrees Fahrenheit);

Refried beans held on the counter at 121.7 degrees

*47 RFSM Certificate - Not Display

1

Sec.17-2.2(c) Registered food service managers. (7) Display of certificate of registered food service manager. A food service establishment shall display the original certificate of each primary registered food service manager employed by the establishment. Each certificate must be displayed in a glass-covered frame at a location where it is easily visible to the public.

May 2019

FY2019

HERO BY HG SUPPLY

2019-05-31T00:00:00.000

75

Routine

3090 OLIVE ST #B100

75219

3090

OLIVE

ST

#B100

*39 Keep utensils handles upright or protected

1

228.125 Preventing Contamination. (a) Kitchenware and tableware. (2) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided.

HANDLES FACING SAME DIRECTION FOR TASTING SPOONS PASTRY, ICE SCOOP AT ICE MACHINE

*26 Consumer Advisory Disclosure---asterisking

2

228.80 Food. Consumer advisory. (b) Disclosure shall include: (2) identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.

PROVIDE CONSUMER ADVISORY ON MENU

*28 Original cont. of RTE/PHF/Day1= day of opening

2

228.75 Food. Time and temperature control. (g) Ready-to-eat, TCS food, date marking. (1) Except when packaging food using a reduced oxygen packaging method as specified in õ228.77 of this title, and except as specified in paragraphs (5) and (6) of this subsection, refrigerated, ready-to-eat, TCS food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 5 degrees Celsius (41 degrees Fahrenheit) or less for a maximum of 7 days. The day of preparation shall be counted as day 1.

DATE TCS PRODUCTS STORED MORE THAN 24 HRS

*31 Handwashing lavatory - allow convenient

2

228.148 Water, Plumbing, and Waste. Plumbing, location and placement. (a) Handwashing facility. Handwashing facilities shall be located: (1) to allow convenient use by employees in food preparation, food dispensing, and warewashing areas; and

*36 Cloths in-use for wiping between uses stored

1

228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (d) Wiping cloths, use limitation. (2) cloths in-use for wiping counters and other equipment surfaces shall be: (A) held between uses in a chemical sanitizer solution at a concentration specified in õ228.111(n) of this title; and

STORED IN SANITIZER BUCKET IN BETWEEN USE- NOT USED TO WIPE GLOVES

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

1

228.66 Food. Preventing food and ingredient contamination. (b) Food storage containers, identified with common name of food. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food.

SPICES IN NON ORIGINAL CONTAINERS

*43 Light bulbs, light shields provided

1

228.174 Physical Facilities. Functionality. (a) Light bulbs, protective shielding. (1) Except as specified in paragraph (2) of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

IN RIC AT HOT APPS

*40 Store single-service item in original package

1

228.124 Equipment, Utensils, and Linens. Storage. (a) Equipment, utensils, linens, and single-service and single-use articles. (3) Single-service and single-use articles shall be stored as specified under subparagraph (A) of this paragraph and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

COFFEE FILTERS

*02 Cold Hold (41øF/45øF or below)

3

228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in subsection (i) of this section, and except as specified in paragraphs (2) and (3) of this subsection, TCS food shall be maintained: (B) at 5 degrees Celsius (41 degrees Fahrenheit) or less;

SOUR CREAM 45 DEGREE F RECOMMEND TIME AS HEALTH CONTROL OR COMPLETELY SUBMERGE CONTAINER WITH ICE ON ALL SIDES

*14 When to wash hands before donning new gloves

3

228.38 Management and Personnel. (d) When to wash. Food employees shall clean their hands and exposed portions of their arms as specified in subsection (b) of this section immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (8) before donning gloves to initiate a task that involves working with food; and

*38 Thawing. under running water criteria - water velocity

1

228.75 Food. Time and temperature control. (c) Thawing. Except as specified in paragraph (4) of this subsection, TCS food shall be thawed: (2) completely submerged under running water: (B) with sufficient water velocity to agitate and float off loose particles in an overflow; and

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

3

228.61 Food. Condition safe, unadulterated, and honestly presented. Food shall be safe, unadulterated, and, as specified in õ228.78(b) of this title, honestly presented.

MOLDED TOMATOES IN COOLER

*42 Nonfood-contact surfaces material

1

228.101 Equipment, Utensils, and Linens. Multiuse materials. (i) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

NO TOWELS AS A LINER AT BAR

*46 Covered waste receptacle for women's restroom

1

228.152 Water, Plumbing, and Waste. Refuse, Recyclables, and Returnables, Facilities on the Premises. (h) Toilet room receptacle, covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

IN EMPLOYEES RESTROOM

*47 Handwashing signage

1

228.175 Physical Facilities. Handwashing Sinks. (e) Handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

AT ALL DESIGNATED HAND SINK

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

1

228.42 Management and Personnel. Food Contamination Prevention (a) Eating, drinking, or using tobacco. (1) except as specified in paragraph (2) of this subsection, an employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.

DESIGNATE AREA FOR PERSONAL ITEMS

May 2019

FY2019

{"type":"Point","coordinates":[-96.8106,32.78889]}

LUIGUI PIZZA & PAZTA BAR

2019-05-22T00:00:00.000

75

Routine

1636 W MOCKINGBIRD LN

75235

1636

MOCKINGBIRD

W

LN

*02 Cold Hold (41øF/45øF or below)

3

228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in subsection (i) of this section, and except as specified in paragraphs (2) and (3) of this subsection, TCS food shall be maintained: (B) at 5 degrees Celsius (41 degrees Fahrenheit) or less;

RAW CHICKEN 62 DEGREE F INSIDE SMALL COOLER

*47 Handwashing signage

1

228.175 Physical Facilities. Handwashing Sinks. (e) Handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

AT BACK HAND SINK

*42 Dirty nonfood contact surfaces

1

228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

BACK FAN SHOULD BE CLEANED TO BE FREE OF DUST

*10 Clean Sight and Touch

3

228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. Equipment, food-contact surfaces, non-food contact surfaces and utensils. (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch.

INSIDE ICE MACHINE, INSIDE WIC AND RICS, CLEAN ICE GUARD AT SODA MACHINE

*31 Individual, disposable towels

2

228.175 Physical Facilities. Handwashing Sinks. (c) Hand drying provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (1) individual, disposable towels;

AT BACK HAND SINK

*29 Cold/hot hold unit thermometer easily viewable

2

228.106 Equipment, Utensils, and Linens. Functionality of equipment. (l) Temperature measuring devices. (2) Except as specified in paragraph (3) of this subsection, cold or hot holding equipment used for time/temperature control for safety (TCS) food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.

IN ALL RICS

*18 Toxic items labeling-non original container

3

228.202 Poisonous or Toxic Materials. Working containers, common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

LABEL TOXIC SPRAY BOTTLES

*28 Original cont. of RTE/PHF/Day1= day of opening

2

228.75 Food. Time and temperature control. (g) Ready-to-eat, TCS food, date marking. (1) Except when packaging food using a reduced oxygen packaging method as specified in õ228.77 of this title, and except as specified in paragraphs (5) and (6) of this subsection, refrigerated, ready-to-eat, TCS food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 5 degrees Celsius (41 degrees Fahrenheit) or less for a maximum of 7 days. The day of preparation shall be counted as day 1.

ITEMS IN COOLER MISSING DATES

*21 RFSM - Not On Site

2

Sec. 17-2.2(c)(1)(D) (c) Registered food service managers. (1) Registered food service managers required. (D) A food establishment shall have one registered food service manager employed and present in the establishment during all hours of operation, except that a registered food service manager serving multiple food establishments as authorized by Section 17-2.2(c)(1)(C) must only be present in the building in which the food establishment is located during all hours of operation.

*39 Equipment in good repair and proper adjustment.

1

228.111 Equipment, Utensils, and Linens. Equipment, maintenance and operation. (a) Good repair and proper adjustment. (1) Equipment shall be maintained in a state of repair and condition that meets the requirements specified in õõ228.101 - 228.106 of this title.

SMALL COOLER AMBIENT TEMP 48 DEGREE F

*19 Hand sink water temperature below 110'F

3

SEC. 17-5.2. ADDITIONAL REQUIREMENTS. (c) Handwashing lavatory, water temperature, and flow. (1) A handwashing lavatory must be equipped to provide water at a temperature of at least 43 degrees Celsius (110 degrees Fahrenheit) through a mixing valve or combination faucet.

BOILER TURNED OFF

*45 Premises shall be maintained in good repair

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (a) Repairing. The physical facilities shall be maintained in good repair.

REPLACE WATER SOILED CEILING TILES

*39 Store all equipment & utensil covered or inverted

1

228.124 Equipment, Utensils, and Linens. Storage. (a) Equipment, utensils, linens, and single-service and single-use articles. (2) Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored: (B) covered or inverted.

SINGLE SERVICE ITEMS

May 2019

FY2019

{"type":"Point","coordinates":[-96.856838,32.822123]}

RICE BOWL EXPRESS

2019-10-25T00:00:00.000

75

Routine

11419 GARLAND RD #263

75218

11419

GARLAND

RD

#263

*02 Cold Hold (41øF/45øF or below)

3

228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in subsection (i) of this section, and except as specified in paragraphs (2) and (3) of this subsection, TCS food shall be maintained: (B) at 5 degrees Celsius (41 degrees Fahrenheit) or less;

chicken WIC 49.6

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

3

228.61 Food. Condition safe, unadulterated, and honestly presented. Food shall be safe, unadulterated, and, as specified in õ228.78(b) of this title, honestly presented.

dented cans in storage.

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

3

228.66 Food. Preventing food and ingredient contamination. (a) Packaged and unpackaged food - separation, packaging, and segregation. (1) Food shall be protected from cross contamination by: (B) except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (i) using separate equipment for each type; or

raw seafood next to pantry in RIF, replace silicone on ice machine.

*18 Toxic items labeling-non original container

3

228.202 Poisonous or Toxic Materials. Working containers, common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

label sanitizer and don't use raid, use pest control.

*29 Food thermometers provided and accessible

2

228.108 Equipment, Utensils, and Linens. Utensils, temperature measuring devices, and testing devices. (b) Food temperature measuring devices. Food temperature measuring devices shall be provided readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Subchapter C of this chapter (relating to Food).

WIC missing thermometer.

*33 Warewashing manufacturer's operating instuctions

2

228.111 Equipment, Utensils, and Linens. Equipment, maintenance and operation. (e) Warewashing machines, manufacturers' operating instructions. (1) A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.

leak in 3 compartment faucet(hot) and front handwash station faucet (hot).

*34 Remove dead/trapped pests

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (l) Removing dead or trapped birds, insects, rodents, and other pests. 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.

observed several dead insects in RIC gaskets.

*36 Cloths in-use for wiping between uses stored

1

228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (d) Wiping cloths, use limitation. (2) cloths in-use for wiping counters and other equipment surfaces shall be: (A) held between uses in a chemical sanitizer solution at a concentration specified in õ228.111(n) of this title; and

store wipe clothes in sanitizer.

*39 Store all equipment & utensil covered or inverted

1

228.124 Equipment, Utensils, and Linens. Storage. (a) Equipment, utensils, linens, and single-service and single-use articles. (2) Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored: (B) covered or inverted.

invert utensils and equipment between use.

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

1

228.66 Food. Preventing food and ingredient contamination. (b) Food storage containers, identified with common name of food. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food.

label flour container.

*42 Dirty nonfood contact surfaces

1

228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

clean venthood, replace filter, clean gaskets on RIC, clean bottom of RIC in stove area.

*43 Light bulbs, light shields provided

1

228.174 Physical Facilities. Functionality. (a) Light bulbs, protective shielding. (1) Except as specified in paragraph (2) of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

repair and replace light in storage area, melted shield in WIC.

*45 Premises shall be maintained in good repair

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (a) Repairing. The physical facilities shall be maintained in good repair.

seal ceiling, clean vents, repair backdoor gap.

*46 Covered waste receptacle for women's restroom

1

228.152 Water, Plumbing, and Waste. Refuse, Recyclables, and Returnables, Facilities on the Premises. (h) Toilet room receptacle, covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

womens restroom needs covered trashcan, fix sink faucet hot water and cold water handles missing.

*47 Other Violations

1

need first aid kit, bodily fluid spill/clean up instructions, illness agreement form, last inspection available upon request signage.

Oct 2019

FY2020

{"type":"Point","coordinates":[-96.682152,32.850191]}

SUPER MERCADO 5 ESTRELLAS

2019-10-10T00:00:00.000

75

Routine

9648 OVERLAKE DR

75220

9648

OVERLAKE

DR

*03 Food products not maintained at 135øF or above

3

228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in subsection (i) of this sectionin paragraphs (2) and (3) of this subsection, TCS food shall be maintained: (A) at 57 degrees Celsius (135 degrees Fahrenheit) or above, except that roasts cooked to a temperature and for a time specified in õ228.71(a)(2) of this title or reheated as specified in subsection õ228.73(e) of this title may be held at a temperature of 54 degrees Celsius (130 degrees Fahrenheit);

Observed pork 97.5 degrees F, warmer 120 degrees F.

*10 Clean Sight and Touch

3

228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. Equipment, food-contact surfaces, non-food contact surfaces and utensils. (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed dirty meat cutter

*14 When to wash hands before donning new gloves

3

228.38 Management and Personnel. (d) When to wash. Food employees shall clean their hands and exposed portions of their arms as specified in subsection (b) of this section immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (8) before donning gloves to initiate a task that involves working with food; and

Wash hands before donning gloves

*19 One Inch Air Gap

3

228.146 Water, Plumbing, and Waste. Plumbing design, construction, and installation. (c) Backflow prevention, air gap. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).

Observed no air gap under 3-comp sink.

*28 Date marking combined ingredients for RTE/ TCS food

2

228.75 Food. Time and temperature control. (g) Ready-to-eat, TCS food, date marking. (3) A refrigerated, ready-to-eat TCS food ingredient or a portion of a refrigerated, ready-to-eat, TCS food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient

Date mark prepared foods

*32 Nonfood surfaces-design to be cleaned easily

2

228.104 Equipment, Utensils, and Linens. Cleanability. (g) Nonfood-contact surfaces. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.

Observed cardboard used as mat, towel used as shelf liner, and untreated plywood used as shelf in food prep area. Surfaces must be durable, non-absorbent, and easily cleanable. Plastic wrap used to secure shelves in WIC.

*18 Restricted use pesticides

3

228.208 Poisonous or Toxic Materials. Pesticides. (a) Restricted use pesticides, criteria. Restricted use pesticides as specified in õ228.204(b)(3) of this title shall meet the requirements specified in 40 CFR 152 Subpart l, Classification of Pesticides.

Raid is not an approved pesticide.

*39 Equipment in good repair and proper adjustment.

1

228.111 Equipment, Utensils, and Linens. Equipment, maintenance and operation. (a) Good repair and proper adjustment. (1) Equipment shall be maintained in a state of repair and condition that meets the requirements specified in õõ228.101 - 228.106 of this title.

Observed broken WIF door. Glass cracked on cooler door.

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

1

228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (b) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (2) in food that is not time/temperature controlled for safety (TCS) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

Observed bowl kept in flour bin

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

1

228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (b) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified in õ228.114 and õ228.117 of this title;

Observed knife kept in display cooler

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

1

228.66 Food. Preventing food and ingredient contamination. (b) Food storage containers, identified with common name of food. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food.

Label flour bin

*42 Dirty nonfood contact surfaces

1

228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed dirty shelves in both WIC's. Large WIC has sticky floor w/ broken glass and old fallen food.

*45 Premises shall be maintained in good repair

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (a) Repairing. The physical facilities shall be maintained in good repair.

Repair floor tiles throughout.

Oct 2019

FY2020

{"type":"Point","coordinates":[-96.870557,32.857886]}

FITOS TACOS DE TROMPO

2020-12-07T00:00:00.000

75

Routine

4611 COLUMBIA AVE #102

75226

4611

COLUMBIA

AVE

#102

*43 Ventilation hood-prevent grease dripping

1

228.106 Equipment, Utensils, and Linens. Functionality of equipment. (a) Ventilation hood systems, drip prevention. Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.

vent hood dirty with grease drippings, grease deposits and soils accumulations must be clean to avoid cross contamination

*31 No soap at handsink

2

228.175 Physical Facilities. Handwashing Sinks. (b) Handwashing cleanser, availability. Each handwashing lavatory or group of two adjacent lavatories shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

missing soap at hand sink inside kitchen area must be available soap during operational hours in all hand sinks

*10 Equipment and Utensils Cleaning-contamination

3

228.114 Equipment, Utensils, and Linens. Frequency of cleaning. (a) Equipment food-contact surfaces and utensils. (1) Equipment food-contact surfaces and utensils shall be cleaned: (E) at any time during the operation when contamination may have occurred.

cooler units front kitchen area dirty with soils, grease drippings, food debris and dry blood spills must be clean to avoid cross contamination

*22 Accredited food handler certificate - 60 days

2

õ228.33. Certified Food Protection Manager and Food Handler Requirements (d) Except in a temporary food establishment and the certified food manager, all food employees shall successfully complete an accredited food handler training course, within 60 days of employment.

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

*47 RFSM Certificate - Not Display

1

Sec.17-2.2(c) Registered food service managers. (7) Display of certificate of registered food service manager. A food service establishment shall display the original certificate of each primary registered food service manager employed by the establishment. Each certificate must be displayed in a glass-covered frame at a location where it is easily visible to the public.

PIC missing RFSM certficate must be have FSM registered with the city

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

3

228.66 Food. Preventing food and ingredient contamination. (a) Packaged and unpackaged food - separation, packaging, and segregation. (1) Food shall be protected from cross contamination by: (B) except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (ii) arranging each type of food in equipment so that cross contamination of one type with another is prevented; and

separate raw food containers from cooked food containers inside cooler units to avoid cross contamination

*29 Sanitizing solutions, testing devices

2

228.108 Equipment, Utensils, and Linens. Utensils, temperature measuring devices, and testing devices. (e) Sanitizing solutions, testing device. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

missing 3c sink sanitizing solution must be have setup 3c sink before open

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

3

228.35 Management and Personnel. Responsibilities and Reporting Symptoms and Diagnosis. (f) A food employee shall: (2) comply with a restriction as specified in õ228.36(4)(B), (5)(B), (6)(B), (7), (8)(B), or õ228.36 (8), (9), or (10) and comply with the provisions specified in õ228.37(4) - (10) of this title.

missing employee health policies and procedures

*42 Floors/walls/ceiling/nonfood dirty

1

228.114 Equipment, Utensils, and Linens. Frequency of cleaning. (c) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

floors behind food racks inside WI cooler units dirty with blood drippings must be clean floors in all areas to avoid contamination

*44 Receptacles prevent debris, insect, rodents, allow for cleaning

1

228.152 Water, Plumbing, and Waste. Refuse, Recyclables, and Returnables, Facilities on the Premises. (f) Outside receptacles. (2) Receptacles and waste handling units for refuse and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.

cover drainage rust and oxidize in different areas must be replace or repair to proper condition

*24 Food Labeling- with common name of the food

2

228.79 Food. Labeling. (a) Food labels. (2) Label information shall include: (A) the common name of the food, or absent a common name, an adequately descriptive identity statement;

missing labels on food containers in all areas must be labeling food containers in all areas

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

2

228.45 Contamination Events Clean-up of Vomit and Diarrheal Events. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment the procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

missing bodily fluids writing procedures /spill kit.

*45 First Aid

1

228.210 Poisonous or Toxic Materials. First Aid Supplies, Availability. A first aid kit shall be provided.

missing current first aid kit on site must be have current first aid kit on site

*39 Microwave safety standards

1

228.111 Equipment, Utensils, and Linens. Equipment, maintenance and operation. (c) Microwave ovens. Microwave ovens shall meet the safety standards specified in 21 CFR õ1030.10, Microwave Ovens.

using a non approved microwave equipment must be have an approved microwave equipment

Dec 2020

FY2021

{"type":"Point","coordinates":[-96.766329,32.793006]}

LA SALSA VERDE TAQUERIA

2019-07-10T00:00:00.000

75

Routine

2728 COMMUNITY DR

75220

2728

COMMUNITY

DR

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

3

228.66 Food. Preventing food and ingredient contamination. (a) Packaged and unpackaged food - separation, packaging, and segregation. (1) Food shall be protected from cross contamination by: (A) except as specified in subparagraph (A)(iii) of this paragraph,separating raw animal foods during storage, preparation, holding, and display from: (i) raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables; and

Observed ray meat stored over cooked meat.

*10 Clean Sight and Touch

3

228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. Equipment, food-contact surfaces, non-food contact surfaces and utensils. (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Dirty to-go containers. Dirty microwave inside.

*14 When to wash hands before donning new gloves

3

228.38 Management and Personnel. (d) When to wash. Food employees shall clean their hands and exposed portions of their arms as specified in subsection (b) of this section immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (8) before donning gloves to initiate a task that involves working with food; and

Wash hands before putting on gloves.

*28 Date marking combined ingredients for RTE/ TCS food

2

228.75 Food. Time and temperature control. (g) Ready-to-eat, TCS food, date marking. (3) A refrigerated, ready-to-eat TCS food ingredient or a portion of a refrigerated, ready-to-eat, TCS food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient

Observed improperly date-marked food. Marked 6/9.

*29 Sanitizing solutions, testing devices

2

228.108 Equipment, Utensils, and Linens. Utensils, temperature measuring devices, and testing devices. (e) Sanitizing solutions, testing device. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Provide sanitizer test strips.

*31 No soap at handsink

2

228.175 Physical Facilities. Handwashing Sinks. (b) Handwashing cleanser, availability. Each handwashing lavatory or group of two adjacent lavatories shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Keep hand sink stocked with soap.

*32 Wood & wood wicker can't used as food-contact surf

2

228.101 Equipment, Utensils, and Linens. Multiuse materials. (g) Wood, use limitation. (1) Except as specified in paragraphs (2) - (4) of this subsection, wood and wood wicker may not be used as a food-contact surface.

Do not use wood chopping block. Use plastic. Material must be non-porous and easily cleanable.

*34 Outer door: solid,selfclosing,tightfitting

1

228.174 Physical Facilities. Functionality. (e) Outer openings, protected. (1) Except as specified in paragraphs (2) - (5) of this subsection, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (C) solid self-closing, tight-fitting doors.

Back door is not self-closing.

*38 Thawing. under running water criteria - water velocity

1

228.75 Food. Time and temperature control. (c) Thawing. Except as specified in paragraph (4) of this subsection, TCS food shall be thawed: (2) completely submerged under running water: (B) with sufficient water velocity to agitate and float off loose particles in an overflow; and

Observed tripe thawing in standing water. Thaw under cool running water or in refrigeration.

*39 Equipment in good repair and proper adjustment.

1

228.111 Equipment, Utensils, and Linens. Equipment, maintenance and operation. (a) Good repair and proper adjustment. (1) Equipment shall be maintained in a state of repair and condition that meets the requirements specified in õõ228.101 - 228.106 of this title.

Chest freezer observed with no gaskets, no insulation on lid.

*37 Food, utensils & equip under other sources

1

SEC. 17-3.2. ADDITIONAL REQUIREMENTS. (c) Preventing contamination from the premises. (2) Food storage, prohibited areas. Food may not be stored: (I) under other sources of contamination

Do not keep chest freezer outdoors. Do not store food outdoors.

*40 Store single-service item in original package

1

228.124 Equipment, Utensils, and Linens. Storage. (a) Equipment, utensils, linens, and single-service and single-use articles. (3) Single-service and single-use articles shall be stored as specified under subparagraph (A) of this paragraph and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Observed to-go containers stored outdoors.

*42 Dirty nonfood contact surfaces

1

228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

clean walls where food is splattered, dust vent over new cabinet.

*45 Premises shall be maintained in good repair

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (a) Repairing. The physical facilities shall be maintained in good repair.

Repair floor tiles in back area. Seal baseboard to wall.

*46 Covered waste receptacle for women's restroom

1

228.152 Water, Plumbing, and Waste. Refuse, Recyclables, and Returnables, Facilities on the Premises. (h) Toilet room receptacle, covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

Provide covered trash in women's restroom.

Jul 2019

FY2019

{"type":"Point","coordinates":[-78.596932,35.770626]}

BONE DADDY'S

2019-06-21T00:00:00.000

75

Routine

8856 SPRING VALLEY RD

75243

8856

SPRING VALLEY

RD

*34 Controlling pests. Eliminating harborage conditions

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (k) Controlling pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by: (4) eliminating harborage conditions.

OBSERVED FRUIT FLIES FROM DISH WASHING AREA AND BAR AREA

*22 Washing hands only at a designated hand sink

2

228.38 Management and Personnel. Hands and Arms. (e) Where to wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.

OBSERVED EMPLOYEE WASHED HIS HAND IN THREE COMPARTMENT SINK

*14 Gloves single use

3

228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (e) Gloves, use limitation. (1) If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.

*45 Premises shall be maintained in good repair

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (a) Repairing. The physical facilities shall be maintained in good repair.

CLOGGED DRAIN

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

3

228.61 Food. Condition safe, unadulterated, and honestly presented. Food shall be safe, unadulterated, and, as specified in õ228.78(b) of this title, honestly presented.

OBSERVED FRUIT FLY INSIDE A BOTTLE OF ALCOHOL . ------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY ------------------------------------------------------------------------------------------------------------------------------- QUANTITY DESCRIPTION OF PRODUCTS WEIGHT 1 ALCOHOL APPROX. 1 LIT REASON PRODUCT WAS DESTROYED: OBSERVED FRUIT FLY IN BOTTLE DISPOSITION: MANAGER POUR IT IN SINK As person in charge of this establishment, I have this day voluntarily destroyed the above described products found in my possession, which are unfit for human consumption, misbranded or otherwise unlawful This is to certify that on the above date, as person in charge of this establishment, I have witnessed the destruction of products unfit for human consumption, misbranded or otherwise unlawful ----------------------------------------------------------------------------------------------------------------------------------- -----------------------------------------------------------------------------------------------------------------------------------

*39 No equipment, utensil & in mechanical room

1

228.124 Equipment, Utensils, and Linens. Storage. (b) Storage prohibitions. (1) Except as specified in paragraph (2) of this subsection, cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be stored: (D) in mechanical rooms;

DO NOT STORE ANY OPENED SINGLE SERVE ARTICLES UPSTAIRS

*03 Food products not maintained at 135øF or above

3

228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in subsection (i) of this sectionin paragraphs (2) and (3) of this subsection, TCS food shall be maintained: (A) at 57 degrees Celsius (135 degrees Fahrenheit) or above, except that roasts cooked to a temperature and for a time specified in õ228.71(a)(2) of this title or reheated as specified in subsection õ228.73(e) of this title may be held at a temperature of 54 degrees Celsius (130 degrees Fahrenheit);

BEANS 78'F, 88'F,SAUSAGE 109'F, , CHICKEN 95'F

*36 Cloths in-use for wiping between uses stored

1

228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (d) Wiping cloths, use limitation. (2) cloths in-use for wiping counters and other equipment surfaces shall be: (A) held between uses in a chemical sanitizer solution at a concentration specified in õ228.111(n) of this title; and

*10 Clean Sight and Touch

3

228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. Equipment, food-contact surfaces, non-food contact surfaces and utensils. (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch.

CLEAN SODA GUNS

*27 Cooling method, criteria - smaller portions

2

228.75 Food. Time and temperature control. (e) Cooling methods. (1) Cooling shall be accomplished in accordance with the time and temperature criteria specified in subsection (d) of this section by using one or more of the following methods based on the type of food being cooled: (B) separating the food into smaller or thinner portions;

OBSERVED RIBS STORED IN A 8 INCHES DEEP CONTAINER FOR COOLING. PLEASE PLACE IT IN SHALLOW TRAY

*19 Backflow prevention device - installed

3

228.147 Water, Plumbing, and Waste. Plumbing, numbers and capacities. (d) Backflow prevention device, when required. A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by the Plumbing Code, by: (2) installing an approved backflow prevention device as specified in õ228.146(d) of this title.

INSTALL BACK FLOW DEVICES TO FAUCET WHERE HOSE IS CONNECTED--- DISH WASHING MACHINE AREA

*21 RFSM - Not On Site

2

Sec. 17-2.2(c)(1)(D) (c) Registered food service managers. (1) Registered food service managers required. (D) A food establishment shall have one registered food service manager employed and present in the establishment during all hours of operation, except that a registered food service manager serving multiple food establishments as authorized by Section 17-2.2(c)(1)(C) must only be present in the building in which the food establishment is located during all hours of operation.

NOT ON SITE

Jun 2019

FY2019

{"type":"Point","coordinates":[-96.74848,32.939928]}

DUNKIN DONUTS

2022-04-13T00:00:00.000

75

Routine

6401 E NORTHWEST HWY #130

75214

6401

NORTHWEST

E

HWY

#130

*06 Discard if TCS is in container w/ no date or day

3

228.75 Food. Time and temperature control. (h) Ready-to-eat, TCS food, disposition. (1) A food specified in subsection (g)(1) or (2) of this section shall be discarded if it: (B) is in a container or package that does not bear a date or day; or

NO DATE MARKING

*10 Clean Sight and Touch

3

228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. Equipment, food-contact surfaces, non-food contact surfaces and utensils. (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch.

CLEAN ALL EQUIPMENT

*14 When to wash hands before donning new gloves

3

228.38 Management and Personnel. (d) When to wash. Food employees shall clean their hands and exposed portions of their arms as specified in subsection (b) of this section immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (8) before donning gloves to initiate a task that involves working with food; and

DONNING GLOVES WITHOUT WASHING HANDS

*18 Toxic items storage adjacent to food/utensils

3

228.203 Poisonous or Toxic Materials. Storage, separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: (1) separating the poisonous or toxic materials by spacing or partitioning; and

TOXICS STORED WITH SINGLE SERVICE ITEMS

*19 Hand sink water temperature below 110'F

3

SEC. 17-5.2. ADDITIONAL REQUIREMENTS. (c) Handwashing lavatory, water temperature, and flow. (1) A handwashing lavatory must be equipped to provide water at a temperature of at least 43 degrees Celsius (110 degrees Fahrenheit) through a mixing valve or combination faucet.

MAINTAIN HOT WATER AT 110F

*21 RFSM - Not On Site

2

Sec. 17-2.2(c)(1)(D) (c) Registered food service managers. (1) Registered food service managers required. (D) A food establishment shall have one registered food service manager employed and present in the establishment during all hours of operation, except that a registered food service manager serving multiple food establishments as authorized by Section 17-2.2(c)(1)(C) must only be present in the building in which the food establishment is located during all hours of operation.

NO RFSM ONSITE

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

2

228.143 Water, Plumbing, and Waste. Water quantity and availability. (c) Hot water. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment

CAPACITY WAS LOW

*31 Handwashing lavatory - accessible

2

228.149 Water, Plumbing, and Waste. Plumbing, operation and maintenance. (a) Using a handwashing facility. (1) A handwashing facility shall be maintained so that it is accessible at all times for employee use.

BLOCK WITH RACKS

*42 Floors/walls/ceiling/nonfood dirty

1

228.114 Equipment, Utensils, and Linens. Frequency of cleaning. (c) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

CLEAN FLOORS & DRAINS

*45 Drying Mops-air dry

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (f) Drying mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

MOP AIR DRY

*47 Conditions of Permit-in use of food equipment

1

228.248 Compliance Conditions of retention, responsibilities of the permit holder. Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall: (11) Notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.

POST SIGN " CURRENT HEALTH INSPECTION REPORT IS AVAILABLE UPON REQUEST"

*35 Hair Restraints effective

1

228.43 Management and Personnel. Hair restraints. (a) Except as provided in subsection (b) of this section, food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

PROPERLY RESTRAIN HAIR

Apr 2022

FY2022

{"type":"Point","coordinates":[-86.179197,35.249487]}

PAKPAO

2019-06-19T00:00:00.000

75

Routine

1628 OAK LAWN AVE

75207

1628

OAK LAWN

AVE

*02 Cold Hold (41øF/45øF or below)

3

228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in subsection (i) of this section, and except as specified in paragraphs (2) and (3) of this subsection, TCS food shall be maintained: (B) at 5 degrees Celsius (41 degrees Fahrenheit) or less;

bell pepper 52'f

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

3

228.65 Food. Preventing contamination by employees. (a) Preventing contamination from hands. (2) Except when washing fruits and vegetables as specified in õ228.66(e) of this title or as specified in paragraphs (4) and (5) of this subsection, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.

cooked chicken

*14 When to wash hands before donning new gloves

3

228.38 Management and Personnel. (d) When to wash. Food employees shall clean their hands and exposed portions of their arms as specified in subsection (b) of this section immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (8) before donning gloves to initiate a task that involves working with food; and

*10 Chlorine sanitizer concentration, minimum temp.

3

228.111 Equipment, Utensils, and Linens. Equipment, maintenance and operation. (n) Manual and mechanical warewashing equipment, chemical sanitization - temperature, pH, concentration, and hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified in õ228.118(3) of this title shall meet the criteria in õ228.206(a) of this title, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (1) a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart: Figure: 25 TAC õ228.111(n)(1)

200 ppm chlorine

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

3

228.66 Food. Preventing food and ingredient contamination. (a) Packaged and unpackaged food - separation, packaging, and segregation. (1) Food shall be protected from cross contamination by: (B) except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (ii) arranging each type of food in equipment so that cross contamination of one type with another is prevented; and

observed onion store together with raw eggs and raw meat

*21 RFSM - Not On Site

2

Sec. 17-2.2(c)(1)(D) (c) Registered food service managers. (1) Registered food service managers required. (D) A food establishment shall have one registered food service manager employed and present in the establishment during all hours of operation, except that a registered food service manager serving multiple food establishments as authorized by Section 17-2.2(c)(1)(C) must only be present in the building in which the food establishment is located during all hours of operation.

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

2

228.75 Food. Time and temperature control. (g) Ready-to-eat, TCS food, date marking. (2) Except as specified in paragraphs (5) - (7) of this subsection, refrigerated, ready-to-eat, time/temperature controlled for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and held at a temperature of 41 degrees Fahrenheit (5 degrees Celsius) or less if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in paragraph (1) of this subsection: (A) the day the original container is opened in the food establishment shall be counted as day 1; and

chicken

*31 Handwashing lavatory - used for other purpose

2

228.149 Water, Plumbing, and Waste. Plumbing, operation and maintenance. (a) Using a handwashing facility. (2) A handwashing facility may not be used for purposes other than handwashing.

observed employees squeeze the dirty towel in the hand sink

*34 Pest Control

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (k) Controlling pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence within the physical facility and its contents, and on the contiguous land or property under the control of the permit holder by: (1) Routinely inspecting incoming shipments of food and supplies;

observed flies in prep area

*36 Cloths in-use for wiping between uses stored

1

228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (d) Wiping cloths, use limitation. (2) cloths in-use for wiping counters and other equipment surfaces shall be: (A) held between uses in a chemical sanitizer solution at a concentration specified in õ228.111(n) of this title; and

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

1

228.69 Food. Preventing contamination from the premises. (a) Food Storage. (1) Except as specified in paragraphs (2) and (3) of this subsection, food shall be protected from contamination by storing the food: (C) at least 15 centimeters (6 inches) above the floor.

observed beef container on the floor in wic

*42 Nonfood-contact surfaces material

1

228.101 Equipment, Utensils, and Linens. Multiuse materials. (i) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

no towel allow under the utensils

Jun 2019

FY2019

{"type":"Point","coordinates":[-96.819434,32.797331]}

RESTAURANT & BAR MONTERREY

2019-06-24T00:00:00.000

75

Routine

11255 GARLAND RD #1400

75218

11255

GARLAND

RD

#1400

*45 Premises shall be maintained in good repair

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (a) Repairing. The physical facilities shall be maintained in good repair.

repair water damage near 3 comp sink

*22 No unnecessary personnel allowed in food prep area

2

228.34 Management and Personnel. Duties. The person in charge shall ensure that: (2) persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination;

waiter's brother in and out of kitchen

*26 Advisory-"consuming raw or undercooked#" text

2

228.80 Food. Consumer advisory. (c) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (2) consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

*15 Contact RTE Products w/ Bare Hands

3

SEC. 17-3.2. ADDITIONAL REQUIREMENTS. (b) Preventing contamination by employees. (1) Preventing contamination from hands. (B) Except when washing fruits and vegetables as specified in Section Chapter 228.66 (e) of the Texas Food Establishment Rules, food employees shall avoid contact of exposed ready-to-eat food with their bare hands by use of suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves.

handling RTE tortillas w/ bare hands

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

1

228.66 Food. Preventing food and ingredient contamination. (b) Food storage containers, identified with common name of food. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food.

label chip container label chili powder at bar

*31 Hand sinks: number installed for convenient use

2

228.147 Water, Plumbing, and Waste. Plumbing, numbers and capacities. (a) Handwashing facilities. (1) Except as specified in paragraphs (2) and (3) of this subsection, at least one handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by employees in areas specified in õ228.148 of this title, and not fewer than the number of handwashing lavatories required by the Plumbing Code shall be provided.

install one at front waiter station while doing remodeling

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

3

228.66 Food. Preventing food and ingredient contamination. (a) Packaged and unpackaged food - separation, packaging, and segregation. (1) Food shall be protected from cross contamination by: (A) except as specified in subparagraph (A)(iii) of this paragraph, separating raw animal foods during storage, preparation, holding, and display from: (ii) cooked ready-to-eat food.

cooked foods adj raw seafood

*19 Hand sink water temperature below 110'F

3

SEC. 17-5.2. ADDITIONAL REQUIREMENTS. (c) Handwashing lavatory, water temperature, and flow. (1) A handwashing lavatory must be equipped to provide water at a temperature of at least 43 degrees Celsius (110 degrees Fahrenheit) through a mixing valve or combination faucet.

92.9 F repair person called

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

1

228.66 Food. Preventing food and ingredient contamination. (a) Packaged and unpackaged food - separation, packaging, and segregation. (1) Food shall be protected from cross contamination by: (D) except as specified in õ228.75(e)(2)(B) of this title and paragraph (2) of this subsection, storing the food in packages, covered containers, or wrappings;

*21 RFSM - Not On Site

2

Sec. 17-2.2(c)(1)(D) (c) Registered food service managers. (1) Registered food service managers required. (D) A food establishment shall have one registered food service manager employed and present in the establishment during all hours of operation, except that a registered food service manager serving multiple food establishments as authorized by Section 17-2.2(c)(1)(C) must only be present in the building in which the food establishment is located during all hours of operation.

not registered with Dallas

*39 Loosely cover cooling foods

1

228.75 Food. Time and temperature control. (e) Cooling methods. (2) When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (B) loosely covered, or uncovered if protected from overhead contamination as specified in õ228.69(a)(1)(B) of this title, during the cooling period to facilitate heat transfer from the surface of the food.

cooling beans not covered

*18 Toxic items labeling-non original container

3

228.202 Poisonous or Toxic Materials. Working containers, common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

*43 Light bulbs, light shields provided

1

228.174 Physical Facilities. Functionality. (a) Light bulbs, protective shielding. (1) Except as specified in paragraph (2) of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

unshielded bulbs

Jun 2019

FY2019

{"type":"Point","coordinates":[-75.791332,38.917836]}

LAS FLAMAS

2019-07-02T00:00:00.000

75

Routine

13937 N CENTRAL EXPW

75243

13937

CENTRAL

N

EXPW

*10 Chlorine sanitizer concentration, minimum temp.

3

228.111 Equipment, Utensils, and Linens. Equipment, maintenance and operation. (n) Manual and mechanical warewashing equipment, chemical sanitization - temperature, pH, concentration, and hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified in õ228.118(3) of this title shall meet the criteria in õ228.206(a) of this title, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (1) a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart: Figure: 25 TAC õ228.111(n)(1)

MACHINE TESTED AT 0 PPM

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

3

228.65 Food. Preventing contamination by employees. (a) Preventing contamination from hands. (2) Except when washing fruits and vegetables as specified in õ228.66(e) of this title or as specified in paragraphs (4) and (5) of this subsection, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.

OBSERVED EMPLOYEE CUT READY TO EAT PRODUCTS WITH BARE HANDS

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

1

228.66 Food. Preventing food and ingredient contamination. (b) Food storage containers, identified with common name of food. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food.

LABEL ALL POWER AND LIQUID TYPE OF PRODUCTS. FLOUR???? AND NAME OF JUICE FROM COOLERS?????

*44 Receptacles tight fitting lids, doors, or covers

1

228.152 Water, Plumbing, and Waste. Refuse, Recyclables, and Returnables, Facilities on the Premises. (f) Outside receptacles. (1) Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight-fitting lids, doors, or covers.

KEEP DUMPSTER DOORS AND COVERS ARE CLOSED AND AND MAKE SURE DRAIN PLUG IS IN PLACE

*20 Grease Trap Tickets

3

Ch.19-126.5(c)) A producer shall sign the manifest from the transporter when a load is picked up by the transporter and shall keep a copy of all trip tickets at the producer#s business office for three years. The director may inspect these records at any reasonable time.

*45 Unnecessary articles prohibited

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (n) Maintaining premises, unnecessary items and litter. The premises shall be free of: (1) items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and

REMOVE ALL UNNECESSARY ARTICLES. i.e. ALL ITEMS BEHIND DUMPSTER

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

2

228.75 Food. Time and temperature control. (g) Ready-to-eat, TCS food, date marking. (2) Except as specified in paragraphs (5) - (7) of this subsection, refrigerated, ready-to-eat, time/temperature controlled for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and held at a temperature of 41 degrees Fahrenheit (5 degrees Celsius) or less if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in paragraph (1) of this subsection: (A) the day the original container is opened in the food establishment shall be counted as day 1; and

DATE ALL JUICE BOTTLES FROM COOLERS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS

*42 Floors/walls/ceiling/nonfood dirty

1

228.114 Equipment, Utensils, and Linens. Frequency of cleaning. (c) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

CLEAN DIRTY AIR VENTS

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

1

228.42 Management and Personnel. Food Contamination Prevention (a) Eating, drinking, or using tobacco. (1) except as specified in paragraph (2) of this subsection, an employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.

NO DRINKING IN FOOD PREP. AREA. OBSERVED EMPLOYEES' CUPS AND BOTTLE IN FOOD PREP. AND DISHWASHING AREA.

*26 Advisory- "consuming raw#." alternate text

2

228.80 Food. Consumer advisory. (c) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (3) consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions

FOR CEVICHE

*32 Approved Food Contact Equip.

2

228.224 REQUIREMENTS APPLICABLE TO CERTAIN ESTABLISHMENTS Outfitter Operations. (i) Equipment. All equipment and utensils intended for food contact shall be approved for food use.

NO FOOD PRODUCTS IN OPENED CAN ALLOWED

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

2

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (k) Controlling pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by: (3) using methods, if pests are found, such as trapping devices or other means of pest control as specified in õ228.204(b) and õ228.208(b) and (c) of this title; and

EXTERMINATE FRUIT FLIES FROM DISHWASHING AREA.

*31 Handwashing lavatory - used for other purpose

2

228.149 Water, Plumbing, and Waste. Plumbing, operation and maintenance. (a) Using a handwashing facility. (2) A handwashing facility may not be used for purposes other than handwashing.

DO NOT STORE ANY ITEM IN HAND SINK

*47 Conditions of Permit-in use of food equipment

1

228.248 Compliance Conditions of retention, responsibilities of the permit holder. Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall: (11) Notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.

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

Jul 2019

FY2019

{"type":"Point","coordinates":[-96.748679,32.938128]}

CESAR'S TACOS

2019-06-06T00:00:00.000

75

Routine

2575 WALNUT HILL LN

75229

2575

WALNUT HILL

LN

*35 Hair Restraints effective

1

228.43 Management and Personnel. Hair restraints. (a) Except as provided in subsection (b) of this section, food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

*14 When to wash hands between raw and RTE foods

3

228.38 Management and Personnel. (d) When to wash. Food employees shall clean their hands and exposed portions of their arms as specified in subsection (b) of this section immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (7) when switching between working with raw food and working with ready-to eat food;

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

2

228.75 Food. Time and temperature control. (g) Ready-to-eat, TCS food, date marking. (2) Except as specified in paragraphs (5) - (7) of this subsection, refrigerated, ready-to-eat, time/temperature controlled for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and held at a temperature of 41 degrees Fahrenheit (5 degrees Celsius) or less if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in paragraph (1) of this subsection: (A) the day the original container is opened in the food establishment shall be counted as day 1; and

*18 Toxic items stored above food/utensils

3

228.203 Poisonous or Toxic Materials. Storage, separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: (2) locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This paragraph does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.

*31 Handwashing lavatory - accessible

2

228.149 Water, Plumbing, and Waste. Plumbing, operation and maintenance. (a) Using a handwashing facility. (1) A handwashing facility shall be maintained so that it is accessible at all times for employee use.

*02 Cold Hold (41øF/45øF or below)

3

228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in subsection (i) of this section, and except as specified in paragraphs (2) and (3) of this subsection, TCS food shall be maintained: (B) at 5 degrees Celsius (41 degrees Fahrenheit) or less;

82.0 degrees canned jalepeno kitchen 69.1 pico de gallp - kitchen 46.7 pico de gallo - customer line

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

3

228.66 Food. Preventing food and ingredient contamination. (a) Packaged and unpackaged food - separation, packaging, and segregation. (1) Food shall be protected from cross contamination by: (B) except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (ii) arranging each type of food in equipment so that cross contamination of one type with another is prevented; and

Raw chicken over lettuce Raw eggs stored over ready to eat bread

*39 Store all equipment & utensil covered or inverted

1

228.124 Equipment, Utensils, and Linens. Storage. (a) Equipment, utensils, linens, and single-service and single-use articles. (2) Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored: (B) covered or inverted.

*34 Outer door: solid,selfclosing,tightfitting

1

228.174 Physical Facilities. Functionality. (e) Outer openings, protected. (1) Except as specified in paragraphs (2) - (5) of this subsection, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (C) solid self-closing, tight-fitting doors.

*20 Grease Trap Tickets

3

Ch.19-126.5(c)) A producer shall sign the manifest from the transporter when a load is picked up by the transporter and shall keep a copy of all trip tickets at the producer#s business office for three years. The director may inspect these records at any reasonable time.

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

1

228.66 Food. Preventing food and ingredient contamination. (b) Food storage containers, identified with common name of food. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food.

*33 Warewashing sinks and drain boards, self-draining.

2

228.106 Equipment, Utensils, and Linens. Functionality of equipment. (s) Warewashing sinks and drain boards, self-draining. Sinks and drain boards of warewashing sinks and machines shall be self-draining.

Jun 2019

FY2019

{"type":"Point","coordinates":[-96.890708,32.881149]}

MESQUITE SPORTS BAR

2020-11-05T00:00:00.000

75

Routine

4628 MAPLE AVE

75219

4628

MAPLE

AVE

*02 Cold Hold (41øF/45øF or below)

3

228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in subsection (i) of this section, and except as specified in paragraphs (2) and (3) of this subsection, TCS food shall be maintained: (B) at 5 degrees Celsius (41 degrees Fahrenheit) or less;

chicken 61'f, meat 57'f

*06 Discard TCS in vending machine if exceeds time/temp

3

228.75 Food. Time and temperature control. (h) Ready-to-eat, TCS food, disposition. (2) Refrigerated, ready-to-eat, time/temperature controlled for safety food prepared in a food establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds a temperature and time combination as specified in subsection (g)(1) of this section.

chicken expired on 10/30

*15 Contact RTE Products w/ Bare Hands

3

SEC. 17-3.2. ADDITIONAL REQUIREMENTS. (b) Preventing contamination by employees. (1) Preventing contamination from hands. (B) Except when washing fruits and vegetables as specified in Section Chapter 228.66 (e) of the Texas Food Establishment Rules, food employees shall avoid contact of exposed ready-to-eat food with their bare hands by use of suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves.

making food with bare hand

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

3

228.66 Food. Preventing food and ingredient contamination. (a) Packaged and unpackaged food - separation, packaging, and segregation. (1) Food shall be protected from cross contamination by: (B) except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (ii) arranging each type of food in equipment so that cross contamination of one type with another is prevented; and

observed raw eggs store with ready to eat food and produce

*10 Clean Sight and Touch

3

228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. Equipment, food-contact surfaces, non-food contact surfaces and utensils. (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch.

provide cleaning for the cooler, prep area, all food containers

*21 RFSM - Not On Site

2

Sec. 17-2.2(c)(1)(D) (c) Registered food service managers. (1) Registered food service managers required. (D) A food establishment shall have one registered food service manager employed and present in the establishment during all hours of operation, except that a registered food service manager serving multiple food establishments as authorized by Section 17-2.2(c)(1)(C) must only be present in the building in which the food establishment is located during all hours of operation.

*47 Handler-Certificate Not on site

1

õ228.33. Certified Food Protection Manager and Food Handler Requirements (e) The food establishment shall maintain on premises a certificate of completion of the food handler training course for each food employee. The requirement to complete a food handler training course shall be effective September 1, 2016.

*27 Cooling, heating, and holding capacities. Equipment

2

228.107 Equipment, Utensils, and Linens. Equipment, numbers and capacities. (a) Cooling, heating, and holding capacities. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Subchapter C of this chapter.

observed foods store in broken cooler

*31 Individual, disposable towels

2

228.175 Physical Facilities. Handwashing Sinks. (c) Hand drying provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (1) individual, disposable towels;

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

1

228.42 Management and Personnel. Food Contamination Prevention (a) Eating, drinking, or using tobacco. (1) except as specified in paragraph (2) of this subsection, an employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.

observed open cup of soda in prep area

*36 Cloths in-use for wiping between uses stored

1

228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (d) Wiping cloths, use limitation. (2) cloths in-use for wiping counters and other equipment surfaces shall be: (A) held between uses in a chemical sanitizer solution at a concentration specified in õ228.111(n) of this title; and

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

1

228.66 Food. Preventing food and ingredient contamination. (a) Packaged and unpackaged food - separation, packaging, and segregation. (1) Food shall be protected from cross contamination by: (D) except as specified in õ228.75(e)(2)(B) of this title and paragraph (2) of this subsection, storing the food in packages, covered containers, or wrappings;

provide cover for all food containers

Nov 2020

FY2021

{"type":"Point","coordinates":[-81.83098,27.637417]}

YOU JIN BBQ CHICKEN

2019-08-02T00:00:00.000

75

Routine

2240 ROYAL LN 103

75229

2240

ROYAL

LN

103

*14 When to wash hands after handling soiled equip/utensil

3

228.38 Management and Personnel. (d) When to wash. Food employees shall clean their hands and exposed portions of their arms as specified in subsection (b) of this section immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (5) after handling soiled equipment or utensils

*03 Food products not maintained at 135øF or above

3

228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in subsection (i) of this sectionin paragraphs (2) and (3) of this subsection, TCS food shall be maintained: (A) at 57 degrees Celsius (135 degrees Fahrenheit) or above, except that roasts cooked to a temperature and for a time specified in õ228.71(a)(2) of this title or reheated as specified in subsection õ228.73(e) of this title may be held at a temperature of 54 degrees Celsius (130 degrees Fahrenheit);

Cooked chicken held at 90.4 degrees

*21 RFSM - Not On Site

2

Sec. 17-2.2(c)(1)(D) (c) Registered food service managers. (1) Registered food service managers required. (D) A food establishment shall have one registered food service manager employed and present in the establishment during all hours of operation, except that a registered food service manager serving multiple food establishments as authorized by Section 17-2.2(c)(1)(C) must only be present in the building in which the food establishment is located during all hours of operation.

*47 RFSM Certificate - Not Display

1

Sec.17-2.2(c) Registered food service managers. (7) Display of certificate of registered food service manager. A food service establishment shall display the original certificate of each primary registered food service manager employed by the establishment. Each certificate must be displayed in a glass-covered frame at a location where it is easily visible to the public.

*40 Reuse of single service articles

1

228.112 Equipment, Utensils, and Linens. Utensils and Temperature and Pressure Measuring Devices. (c) Single-service and single-use articles use limitation. (1) Single-service and single-use articles may not be reused.

*21 PIC ensures employees are properly sanitizing equi

2

228.34 Management and Personnel. Duties. The person in charge shall ensure that: (10) employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, hydrogen ion concentration (pH), temperature, and exposure time for chemical sanitizing;

*19 One Inch Air Gap

3

228.146 Water, Plumbing, and Waste. Plumbing design, construction, and installation. (c) Backflow prevention, air gap. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).

Filler hose to the chicken marinading bin Three compartment sink

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

2

228.75 Food. Time and temperature control. (g) Ready-to-eat, TCS food, date marking. (2) Except as specified in paragraphs (5) - (7) of this subsection, refrigerated, ready-to-eat, time/temperature controlled for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and held at a temperature of 41 degrees Fahrenheit (5 degrees Celsius) or less if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in paragraph (1) of this subsection: (A) the day the original container is opened in the food establishment shall be counted as day 1; and

*42 Nonfood-contact surfaces material

1

228.101 Equipment, Utensils, and Linens. Multiuse materials. (i) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Masking tape Foil lined shelves

*31 Handwashing lavatory - accessible

2

228.149 Water, Plumbing, and Waste. Plumbing, operation and maintenance. (a) Using a handwashing facility. (1) A handwashing facility shall be maintained so that it is accessible at all times for employee use.

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

1

228.66 Food. Preventing food and ingredient contamination. (a) Packaged and unpackaged food - separation, packaging, and segregation. (1) Food shall be protected from cross contamination by: (D) except as specified in õ228.75(e)(2)(B) of this title and paragraph (2) of this subsection, storing the food in packages, covered containers, or wrappings;

*10 Clean Sight and Touch

3

228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. Equipment, food-contact surfaces, non-food contact surfaces and utensils. (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch.

*34 Outer openings:closed,tight-fitting windows

1

228.174 Physical Facilities. Functionality. (e) Outer openings, protected. (1) Except as specified in paragraphs (2) - (5) of this subsection, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (B) closed, tight-fitting windows; and

Aug 2019

FY2019

{"type":"Point","coordinates":[-96.903189,32.895489]}

TORTILLA'S MEXICO

2021-07-09T00:00:00.000

75

Routine

1130 S BELTLINE RD #500

75253

1130

BELTLINE

S

RD

#500

*02 Cold Hold (41øF/45øF or below)

3

228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in subsection (i) of this section, and except as specified in paragraphs (2) and (3) of this subsection, TCS food shall be maintained: (B) at 5 degrees Celsius (41 degrees Fahrenheit) or less;

TAMALE BEANS AT 48.0 F OVER 12 HOURS

*06 Discard if TCS is in container w/ no date or day

3

228.75 Food. Time and temperature control. (h) Ready-to-eat, TCS food, disposition. (1) A food specified in subsection (g)(1) or (2) of this section shall be discarded if it: (B) is in a container or package that does not bear a date or day; or

NO PREPARATION OR EXPIRATION DATE ON PACKAGES OF CHICKEN TAQUITOS

*14 When to wash hands before donning new gloves

3

228.38 Management and Personnel. (d) When to wash. Food employees shall clean their hands and exposed portions of their arms as specified in subsection (b) of this section immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (8) before donning gloves to initiate a task that involves working with food; and

EMPLOYEES CHANGING GLOVES WITHOUT WASHING HANDS

*18 Toxic items storage adjacent to food/utensils

3

228.203 Poisonous or Toxic Materials. Storage, separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: (1) separating the poisonous or toxic materials by spacing or partitioning; and

FLY BAIT STORED NEXT TO VEGETABLES

*19 Water & Plumbing in good repair- per code

3

228.149 Water, Plumbing, and Waste. Plumbing, operation and maintenance. (e) System maintained in good repair. A plumbing system shall be: (1) repaired according to the Plumbing Code; and

HAND SINK FAUCET LEAKS WHEN WATER IS TURNED ON

*28 Do not exceed manuf. use by date

2

228.75 Food. Time and temperature control. (g) Ready-to-eat TCS food, date marking. (4) A date marking system that meets the criteria stated in paragraphs (1) and (2) of this subsection may include: (B) marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified in paragraph (1) of this subsection;

SEVERAL EXPIRED ICED COFFEE BOTTLES REMOVED FROM COOLER

*39 Equipment in good repair and proper adjustment.

1

228.111 Equipment, Utensils, and Linens. Equipment, maintenance and operation. (a) Good repair and proper adjustment. (1) Equipment shall be maintained in a state of repair and condition that meets the requirements specified in õõ228.101 - 228.106 of this title.

NEED TO SECURE HAND SINK TO THE WALL AND REAPPLY CAULKING

*32 Damaged Equipment

2

228.104 Equipment, Utensils, and Linens. Cleanability. (a) Food-contact surfaces. Multi use food-contact surfaces shall be: (2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections;

BROKEN REACH IN COOLER DOOR GASKETS

*34 Insect control:prevent dead insects from food

1

228.174 Physical Facilities. Functionality. (c) Insect control devices, design and installation. (2) Insect control devices shall be installed so that: (B) dead insects and insect fragments are prevented from being impelled onto or falling on exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

FLIES PRESENT DUE TO GAP IN THE REAR DOOR OF THE BUSINESS

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

1

228.42 Management and Personnel. Food Contamination Prevention (a) Eating, drinking, or using tobacco. (1) except as specified in paragraph (2) of this subsection, an employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.

EMPLOYEE DRINKS NEXT TO FOOD ON THE PREP TABLE

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

1

228.75 Food. Time and temperature control. (c) Thawing. Except as specified in paragraph (4) of this subsection, TCS food shall be thawed: (2) completely submerged under running water: (A) at a water temperature of 21 degrees Celsius (70 degrees Fahrenheit) or below;

FROZEN MEAT LEFT TO THAW AT ROOM TEMPERATURE AND NOT IN THE COOLER

*42 Dirty nonfood contact surfaces

1

228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

SOILED COOLER GASKETS AND FAN COVERS IN THE REACH IN COOLER

*43 Clean vent syst:Intake/exhaust air ducts

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (d) Cleaning ventilation systems, nuisance and discharge prohibition. (1) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.

DUSTY INTAKE VENTS

Jul 2021

FY2021

{"type":"Point","coordinates":[-96.589941,32.686399]}

SPAGHETTI WAREHOUSE UPSTAIRS KITCHEN

2019-07-30T00:00:00.000

75

Routine

1815 N MARKET ST

75202

1815

MARKET

N

ST

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

3

228.75 Food. Time and temperature control. (d) Cooling. (1) Cooked temperature/time controlled for safety food shall be cooled: (A) within two hours, from 57 degrees Celsius (135 degrees Fahrenheit) to 21 degrees C (70 degrees Fahrenheit); and

*02 Cold Hold (41øF/45øF or below)

3

228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in subsection (i) of this section, and except as specified in paragraphs (2) and (3) of this subsection, TCS food shall be maintained: (B) at 5 degrees Celsius (41 degrees Fahrenheit) or less;

*10 Clean Sight and Touch

3

228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. Equipment, food-contact surfaces, non-food contact surfaces and utensils. (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch.

DIRTY ICE MACHINE

*14 When to wash hands before donning new gloves

3

228.38 Management and Personnel. (d) When to wash. Food employees shall clean their hands and exposed portions of their arms as specified in subsection (b) of this section immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (8) before donning gloves to initiate a task that involves working with food; and

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

3

228.65 Food. Preventing contamination by employees. (a) Preventing contamination from hands. (2) Except when washing fruits and vegetables as specified in õ228.66(e) of this title or as specified in paragraphs (4) and (5) of this subsection, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.

*18 Toxic items labeling-non original container

3

228.202 Poisonous or Toxic Materials. Working containers, common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

*29 Food thermometers provided and accessible

2

228.108 Equipment, Utensils, and Linens. Utensils, temperature measuring devices, and testing devices. (b) Food temperature measuring devices. Food temperature measuring devices shall be provided readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Subchapter C of this chapter (relating to Food).

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

1

228.42 Management and Personnel. Food Contamination Prevention (a) Eating, drinking, or using tobacco. (1) except as specified in paragraph (2) of this subsection, an employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.

*36 Cloths in-use for wiping between uses stored

1

228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (d) Wiping cloths, use limitation. (2) cloths in-use for wiping counters and other equipment surfaces shall be: (A) held between uses in a chemical sanitizer solution at a concentration specified in õ228.111(n) of this title; and

*42 Dirty nonfood contact surfaces

1

228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

DIRTY COOLER RACKS

*43 Light bulbs, light shields provided

1

228.174 Physical Facilities. Functionality. (a) Light bulbs, protective shielding. (1) Except as specified in paragraph (2) of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

*45 Floor contruction requirements

1

SEC. 17-6.2. ADDITIONAL REQUIREMENTS. (c) Floors, walls, and ceilings. (2) Special requirements for floors. A food establishment shall: (A) construct floors that are water flushed for cleaning, or that receive discharges of liquid from equipment or pressure sprays, of sealed concrete, terrazzo, ceramic tile, or similar material that is graded to a properly installed trapped floor drain

Jul 2019

FY2019

{"type":"Point","coordinates":[-97.336797,37.71602]}

LA SALSA VERDE TAQUERIA

2019-08-07T00:00:00.000

75

Routine

2728 COMMUNITY DR

75220

2728

COMMUNITY

DR

*38 Frozen food. Stored frozen foods shall be maintained frozen

1

228.75 Food. Time and temperature control. (a) Frozen food. Stored frozen foods shall be maintained frozen.

Beef in chest freezer not frozen

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

3

228.66 Food. Preventing food and ingredient contamination. (a) Packaged and unpackaged food - separation, packaging, and segregation. (1) Food shall be protected from cross contamination by: (A) except as specified in subparagraph (A)(iii) of this paragraph, separating raw animal foods during storage, preparation, holding, and display from: (ii) cooked ready-to-eat food.

Observed raw beef over cooked beef.

*10 Clean Sight and Touch

3

228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. Equipment, food-contact surfaces, non-food contact surfaces and utensils. (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed dirty inside microwave.

*18 Toxic items stored above food/utensils

3

228.203 Poisonous or Toxic Materials. Storage, separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: (2) locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This paragraph does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.

Observed cleaner over drinks and condiment cups.

*21 RFSM - Not On Site

2

Sec. 17-2.2(c)(1)(D) (c) Registered food service managers. (1) Registered food service managers required. (D) A food establishment shall have one registered food service manager employed and present in the establishment during all hours of operation, except that a registered food service manager serving multiple food establishments as authorized by Section 17-2.2(c)(1)(C) must only be present in the building in which the food establishment is located during all hours of operation.

RFSM not on site at time of inspection.

*29 Food thermometers provided and accessible

2

228.108 Equipment, Utensils, and Linens. Utensils, temperature measuring devices, and testing devices. (b) Food temperature measuring devices. Food temperature measuring devices shall be provided readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Subchapter C of this chapter (relating to Food).

No thermometer in RIC near back door.

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

2

228.223 REQUIREMENTS APPLICABLE TO CERTAIN ESTABLISHMENTS Bed and Breakfast (j) Food-contact surfaces. All food contact surfaces, counters, or work surfaces in the establishment shall be smooth, non-absorbent and easily cleanable.

Do not use wood spoon or wood chopping block. Must be non-porous, easily cleanable material. Do not use shopping bag as food-contact surface.

*36 Cloths in-use for wiping between uses stored

1

228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (d) Wiping cloths, use limitation. (2) cloths in-use for wiping counters and other equipment surfaces shall be: (A) held between uses in a chemical sanitizer solution at a concentration specified in õ228.111(n) of this title; and

Observed wiping cloth on wire shelf.

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

1

228.66 Food. Preventing food and ingredient contamination. (a) Packaged and unpackaged food - separation, packaging, and segregation. (1) Food shall be protected from cross contamination by: (D) except as specified in õ228.75(e)(2)(B) of this title and paragraph (2) of this subsection, storing the food in packages, covered containers, or wrappings;

Do not store food uncovered.

*39 Equipment in good repair and proper adjustment.

1

228.111 Equipment, Utensils, and Linens. Equipment, maintenance and operation. (a) Good repair and proper adjustment. (1) Equipment shall be maintained in a state of repair and condition that meets the requirements specified in õõ228.101 - 228.106 of this title.

Observed chest freezer with missing lid panel, insulation, and gaskets.

*34 Outer openings:closing holes, gaps

1

228.174 Physical Facilities. Functionality. (e) Outer openings, protected. (1) Except as specified in paragraphs (2) - (5) of this subsection, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (A) filling or closing holes and other gaps along floors, walls and ceilings;

Drinks and chest freezer stored outdoors. -- Final Warning.

*40 Store single-service item in original package

1

228.124 Equipment, Utensils, and Linens. Storage. (a) Equipment, utensils, linens, and single-service and single-use articles. (3) Single-service and single-use articles shall be stored as specified under subparagraph (A) of this paragraph and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Styrofoam containers stored outdoors.

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

1

228.66 Food. Preventing food and ingredient contamination. (b) Food storage containers, identified with common name of food. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food.

label bulk containers with common name.

*42 Dirty nonfood contact surfaces

1

228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

clean floors under shelves, clean wire shelves.

*45 Premises shall be maintained in good repair

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (a) Repairing. The physical facilities shall be maintained in good repair.

Seal stainless counter to wall. Seal sink and 3-comp sink to wall. Repair baseboards where customers sit at bar. Observed leaky pipe under window.

*47 Other Violations

1

Provide choking poster.

Aug 2019

FY2019

{"type":"Point","coordinates":[-78.596932,35.770626]}

DALLAS TACO'S PANCHO

2019-08-16T00:00:00.000

75

Routine

2445 W NORTHWEST HWY #101

75220

2445

NORTHWEST

W

HWY

#101

*45Horizontal utility lines/pipes can't sit on floor

1

228.173 Physical Facilities. Floors, walls, and ceilings. (c) Floor and wall junctures, coved, and enclosed or sealed. (1) In food establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch).

*02 Cold Hold (41øF/45øF or below)

3

228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in subsection (i) of this section, and except as specified in paragraphs (2) and (3) of this subsection, TCS food shall be maintained: (B) at 5 degrees Celsius (41 degrees Fahrenheit) or less;

Shredded chicken held at 55.6 degrees

*31 Handwashing lavatory - accessible

2

228.149 Water, Plumbing, and Waste. Plumbing, operation and maintenance. (a) Using a handwashing facility. (1) A handwashing facility shall be maintained so that it is accessible at all times for employee use.

*21 RFSM - Not On Site

2

Sec. 17-2.2(c)(1)(D) (c) Registered food service managers. (1) Registered food service managers required. (D) A food establishment shall have one registered food service manager employed and present in the establishment during all hours of operation, except that a registered food service manager serving multiple food establishments as authorized by Section 17-2.2(c)(1)(C) must only be present in the building in which the food establishment is located during all hours of operation.

*44 Water, Plumbing, and Waste Sewage

1

228.150 Water, Plumbing, and Waste. Sewage retention, drainage, and delivery. (b) Food establishment drainage systems, including grease traps, that convey sewage shall be designed and installed as specified in õ228.146(a)(1) of this title.

Hot pan on the refrigerator not working

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

2

228.75 Food. Time and temperature control. (g) Ready-to-eat, TCS food, date marking. (2) Except as specified in paragraphs (5) - (7) of this subsection, refrigerated, ready-to-eat, time/temperature controlled for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and held at a temperature of 41 degrees Fahrenheit (5 degrees Celsius) or less if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in paragraph (1) of this subsection: (A) the day the original container is opened in the food establishment shall be counted as day 1; and

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

3

228.66 Food. Preventing food and ingredient contamination. (a) Packaged and unpackaged food - separation, packaging, and segregation. (1) Food shall be protected from cross contamination by: (B) except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (ii) arranging each type of food in equipment so that cross contamination of one type with another is prevented; and

Raw chicken stored over bottled water

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

2

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (k) Controlling pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by: (3) using methods, if pests are found, such as trapping devices or other means of pest control as specified in õ228.204(b) and õ228.208(b) and (c) of this title; and

*32 Equipment and Utensils Multiuse Materials durable

2

228.101 Equipment, Utensils, and Linens. Multiuse materials. (a) Characteristics. Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: (2) durable, corrosion-resistant, and nonabsorbent;

Home style crock pot

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

1

228.69 Food. Preventing contamination from the premises. (a) Food Storage. (2) Food in packages and working containers may be stored less than 15 centimeters (6 inches) above the floor on case lot handling equipment as specified in õ228.106(v) of this title.

Tortillas stored on the floor

*03 Food products not maintained at 135øF or above

3

228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in subsection (i) of this sectionin paragraphs (2) and (3) of this subsection, TCS food shall be maintained: (A) at 57 degrees Celsius (135 degrees Fahrenheit) or above, except that roasts cooked to a temperature and for a time specified in õ228.71(a)(2) of this title or reheated as specified in subsection õ228.73(e) of this title may be held at a temperature of 54 degrees Celsius (130 degrees Fahrenheit);

Salsa held at 95.9 degrees in a home style crock pot

*18 Toxic items stored above food/utensils

3

228.203 Poisonous or Toxic Materials. Storage, separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: (2) locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This paragraph does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.

Asprin over foods Orange glo polish stored with food

Aug 2019

FY2019

{"type":"Point","coordinates":[-96.882455,32.858777]}

GRANDY'S

2019-08-16T00:00:00.000

75

Routine

3230 W CAMP WISDOM RD

75237

3230

CAMP WISDOM

W

RD

*47 RFSM Certificate - Not Display

1

Sec.17-2.2(c) Registered food service managers. (7) Display of certificate of registered food service manager. A food service establishment shall display the original certificate of each primary registered food service manager employed by the establishment. Each certificate must be displayed in a glass-covered frame at a location where it is easily visible to the public.

Renew RFSM with city of Dallas. 2nd Warning.

*42 Floors/walls/ceiling/nonfood dirty

1

228.114 Equipment, Utensils, and Linens. Frequency of cleaning. (c) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

grease dripping from molding. clean coke machine cabinet that is located next to drive thru. clean floors. clean walls of kitchen area.

*10 Clean Sight and Touch

3

228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. Equipment, food-contact surfaces, non-food contact surfaces and utensils. (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch.

black residue in ice bin, water dripping from black residue and onto ice. dispose of ice and clean and sanitize ice bin.

*34 Controlling pests. Eliminating harborage conditions

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (k) Controlling pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by: (4) eliminating harborage conditions.

standing water next to drive thru window.

*45 Premises shall be maintained in good repair

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (a) Repairing. The physical facilities shall be maintained in good repair.

replace water damaged ceiling tiles.

*28 Do not exceed manuf. use by date

2

228.75 Food. Time and temperature control. (g) Ready-to-eat TCS food, date marking. (4) A date marking system that meets the criteria stated in paragraphs (1) and (2) of this subsection may include: (B) marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified in paragraph (1) of this subsection;

kids chocolate milk states best by 08-01/03-19.

*19 Water & Plumbing in good repair- per code

3

228.149 Water, Plumbing, and Waste. Plumbing, operation and maintenance. (e) System maintained in good repair. A plumbing system shall be: (1) repaired according to the Plumbing Code; and

leak coming from 3 comp. sink. repair.

*18 Unnecessary chemicals not allowed

3

228.204 Poisonous or Toxic Materials. Presence and use. (a) Restriction. (1) Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, shall be allowed in a food establishment.

Hot Shot home use pesticide in kitchen, remove from premises.

*02 Cold Hold (41øF/45øF or below)

3

228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in subsection (i) of this section, and except as specified in paragraphs (2) and (3) of this subsection, TCS food shall be maintained: (B) at 5 degrees Celsius (41 degrees Fahrenheit) or less;

raw chicken thigh at 47.8F. discard food in walk in cooler.

*27 Cooling, heating, and holding capacities. Equipment

2

228.107 Equipment, Utensils, and Linens. Equipment, numbers and capacities. (a) Cooling, heating, and holding capacities. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Subchapter C of this chapter.

walk in cooler at 47.3F. Establishment will be forced to close by 3:40PM 08-16-19, if walk in cooler is not able to maintain cold hold temperatures.

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

3

228.61 Food. Condition safe, unadulterated, and honestly presented. Food shall be safe, unadulterated, and, as specified in õ228.78(b) of this title, honestly presented.

packages of molded peppers and onions in walk in cooler.

*39 Equipment in good repair and proper adjustment.

1

228.111 Equipment, Utensils, and Linens. Equipment, maintenance and operation. (a) Good repair and proper adjustment. (1) Equipment shall be maintained in a state of repair and condition that meets the requirements specified in õõ228.101 - 228.106 of this title.

ice build up behind of condenser units of walk in cooler.

*43 Ventilation hood-prevent grease dripping

1

228.106 Equipment, Utensils, and Linens. Functionality of equipment. (a) Ventilation hood systems, drip prevention. Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.

grease dripping from vent hood.

Aug 2019

FY2019

{"type":"Point","coordinates":[-96.873767,32.662503]}

LOUISIANA FRIED CHICKEN

2021-06-22T00:00:00.000

75

Routine

2108 E LEDBETTER DR #2108

75216

2108

LEDBETTER

E

DR

#2108

*03 Food products not maintained at 135øF or above

3

228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in subsection (i) of this sectionin paragraphs (2) and (3) of this subsection, TCS food shall be maintained: (A) at 57 degrees Celsius (135 degrees Fahrenheit) or above, except that roasts cooked to a temperature and for a time specified in õ228.71(a)(2) of this title or reheated as specified in subsection õ228.73(e) of this title may be held at a temperature of 54 degrees Celsius (130 degrees Fahrenheit);

FRIED CHICKEN: 120.7 F

*47 Handler-Certificate Not on site

1

õ228.33. Certified Food Protection Manager and Food Handler Requirements (e) The food establishment shall maintain on premises a certificate of completion of the food handler training course for each food employee. The requirement to complete a food handler training course shall be effective September 1, 2016.

EXPIRED FOOD HANDLER CERTIFICATE

*35 Hair Restraints effective

1

228.43 Management and Personnel. Hair restraints. (a) Except as provided in subsection (b) of this section, food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

ALL FOOD PREPARATION STAFF NOT WEARING HAIR RESTRAINTS

*14 Hands wash procedures-without soap

3

228.38 Management and Personnel. Hands and arms (b) Cleaning Procedure. (1) Except as specified in subsection (d) of this section, food employees shall clean their hands and exposed portions of their arms (or surrogate prosthetic devices for hands or arms) for at least 20 seconds, using a cleaning compound in a handwashing sink that is equipped as specified under õ228.146 and õ228.175 of this title (relating to Water, Plumbing, and Waste).

*18 Medicines labeled and stored properly

3

228.209 Poisonous or Toxic Materials. Medicines. (a) Restriction and storage. (2) Medicines that are in a food establishment for the employees' use shall be labeled as specified in õ228.201 of this title and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles.

MEDICINES STORED IN FOOD PREPARATION AREA ON FOOD PREPARATION SURFACE

*20 Grease Trap Tickets

3

Ch.19-126.5(c)) A producer shall sign the manifest from the transporter when a load is picked up by the transporter and shall keep a copy of all trip tickets at the producer#s business office for three years. The director may inspect these records at any reasonable time.

NO LIQUID WASTE MANIFESTS ( FOR SERVICE WITHIN THE LAST 90 DAYS )

*23 Water, Plumbing,& Waste Water - Pressure

2

228.143 Water, Plumbing, and Waste. Water quantity and availability. (b) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified in õ228.144(b)(1) and (2) of this title to a temporary food establishment or in response to a temporary interruption of a water supply need not be under pressure.

RESTORE HOT AND COLD WATER TO ALL HAND SINKS

*31 Handwashing lavatory - used for other purpose

2

228.149 Water, Plumbing, and Waste. Plumbing, operation and maintenance. (a) Using a handwashing facility. (2) A handwashing facility may not be used for purposes other than handwashing.

THREE HAND SINKS BLOCKED

*36 Cloths in-use for wiping between uses stored

1

228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (d) Wiping cloths, use limitation. (2) cloths in-use for wiping counters and other equipment surfaces shall be: (A) held between uses in a chemical sanitizer solution at a concentration specified in õ228.111(n) of this title; and

SANITIZING TOWELS NOT BEING STORED INSIDE SANITIZING BUCKET

*43 Clean vent syst:Intake/exhaust air ducts

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (d) Cleaning ventilation systems, nuisance and discharge prohibition. (1) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.

DUSTY INTAKE VENT

*47 Handler-Certificate Not on site

1

õ228.33. Certified Food Protection Manager and Food Handler Requirements (e) The food establishment shall maintain on premises a certificate of completion of the food handler training course for each food employee. The requirement to complete a food handler training course shall be effective September 1, 2016.

PROVIDE FOOD HANDLER CERTIFICATES FOR ALL STAFF WITHOUT THEM

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

1

228.70 Food. Preventing contamination by consumers. (e) Preventing contamination from other sources. Miscellaneous sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified in õõ228.65 - 228.70 of this title.

PERSONAL CELL PHONES RESTING ON FOOD PREPARATION SURFACES

*10 Chlorine exposure time table

3

228.118 Equipment, Utensils, and Linens. Sanitization Methods, Hot Water and Chemicals After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: (3) chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified in õ228.111(n) of this title by providing: (A) except as specified under paragraph (B) of this subsection, an exposure time of at least 10 seconds for a chlorine solution specified in õ228.111(n)(1) of this title;

SANITIZING BUCKET LESS THAN 100 PPM CHLORINE

Jun 2021

FY2021

{"type":"Point","coordinates":[-96.788355,32.686571]}

ABYSSINIA MARKET

2019-08-29T00:00:00.000

75

Routine

9191 FOREST LN #1A

75243

9191

FOREST

LN

#1A

*02 Cold Hold (41øF/45øF or below)

3

228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in subsection (i) of this section, and except as specified in paragraphs (2) and (3) of this subsection, TCS food shall be maintained: (B) at 5 degrees Celsius (41 degrees Fahrenheit) or less;

raw beef 53 F, 47 F tomato 50 F WIC not holding- ambient temp 61 F onions 47 F@low boy raw beef left on prep table for duration of inspection

*24 Food Label - declaration of the quantity

2

228.79 Food. Labeling. (a) Food labels. (2) Label information shall include: (C) an accurate declaration of the quantity of contents;

some labels missing weights

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

1

228.42 Management and Personnel. Food Contamination Prevention (a) Eating, drinking, or using tobacco. (1) except as specified in paragraph (2) of this subsection, an employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.

separate personal and customer food

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

1

228.66 Food. Preventing food and ingredient contamination. (a) Packaged and unpackaged food - separation, packaging, and segregation. (1) Food shall be protected from cross contamination by: (D) except as specified in õ228.75(e)(2)(B) of this title and paragraph (2) of this subsection, storing the food in packages, covered containers, or wrappings;

cover all

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

3

228.66 Food. Preventing food and ingredient contamination. (a) Packaged and unpackaged food - separation, packaging, and segregation. (1) Food shall be protected from cross contamination by: (A) except as specified in subparagraph (A)(iii) of this paragraph, separating raw animal foods during storage, preparation, holding, and display from: (ii) cooked ready-to-eat food.

raw beef over cooked foods

*18 Toxic items storage adjacent to food/utensils

3

228.203 Poisonous or Toxic Materials. Storage, separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: (1) separating the poisonous or toxic materials by spacing or partitioning; and

*20 Grease Trap Tickets

3

Ch.19-126.5(c)) A producer shall sign the manifest from the transporter when a load is picked up by the transporter and shall keep a copy of all trip tickets at the producer#s business office for three years. The director may inspect these records at any reasonable time.

can not find

*22 No unnecessary personnel allowed in food prep area

2

228.34 Management and Personnel. Duties. The person in charge shall ensure that: (2) persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination;

*45 Lockers to be used to store personal items

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (j) Using dressing rooms and lockers. (2) Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.

*14 When to washWhen to wash hands after coughing/sneezing/eating/etc

3

228.38 Management and Personnel. (d) When to wash. Food employees shall clean their hands and exposed portions of their arms as specified in subsection (b) of this section immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (4) except as specified in õ228.42(b) of this title after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking;

wash hands frequently

*40 Reuse of single service articles

1

228.112 Equipment, Utensils, and Linens. Utensils and Temperature and Pressure Measuring Devices. (c) Single-service and single-use articles use limitation. (1) Single-service and single-use articles may not be reused.

styrofoam is single use

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

2

228.45 Contamination Events Clean-up of Vomit and Diarrheal Events. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment the procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

Aug 2019

FY2019

{"type":"Point","coordinates":[-96.743667,32.909225]}

WAI KITCHEN

2019-08-29T00:00:00.000

75

Routine

4315 LEMMON AVE

75219

4315

LEMMON

AVE

*02 Cold Hold (41øF/45øF or below)

3

228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in subsection (i) of this section, and except as specified in paragraphs (2) and (3) of this subsection, TCS food shall be maintained: (B) at 5 degrees Celsius (41 degrees Fahrenheit) or less;

Temps above 41F ***REPEAT***

*10 Clean Sight and Touch

3

228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. Equipment, food-contact surfaces, non-food contact surfaces and utensils. (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch.

clean interior of ice bin. ***REPEAT***

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

3

228.65 Food. Preventing contamination by employees. (a) Preventing contamination from hands. (2) Except when washing fruits and vegetables as specified in õ228.66(e) of this title or as specified in paragraphs (4) and (5) of this subsection, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.

bare hand contact with RTE foods.

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

2

228.34 Management and Personnel. Duties. The person in charge shall ensure that: (15) written procedures and plans, where specified by this chapter and as developed by the food establishment, are maintained and implemented as required.

no guidance for clean-up procedure.

*29 Outfitter-Thermometer.

2

228.224 REQUIREMENTS APPLICABLE TO CERTAIN ESTABLISHMENTS Outfitter Operations. (j) Thermometers. Thermometers shall be provided, accurate, and accessible during excursions

Obtain thermometers for deep freezer.

*32 Equipment & Utensils smooth easily cleanable

2

228.101 Equipment, Utensils, and Linens. Multiuse materials. (a) Characteristics. Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: (4) finished to have a smooth, easily cleanable surface; and

food equipment very dirty, heavy accumulation of dirt and grease.

*34 Pest Control

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (k) Controlling pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence within the physical facility and its contents, and on the contiguous land or property under the control of the permit holder by: (1) Routinely inspecting incoming shipments of food and supplies;

dead roaches by rice pot, same as last inspection. ***REPEAT***

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

1

228.42 Management and Personnel. Food Contamination Prevention (a) Eating, drinking, or using tobacco. (1) except as specified in paragraph (2) of this subsection, an employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.

designate an area for employee food and drink. Observed chicken and soda by consumer food. ***REPEAT***

*36 Cloths in-use for wiping between uses stored

1

228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (d) Wiping cloths, use limitation. (2) cloths in-use for wiping counters and other equipment surfaces shall be: (A) held between uses in a chemical sanitizer solution at a concentration specified in õ228.111(n) of this title; and

damp cloths to remain in s. buckets. ***REPEAT***

*40 Reuse of single service articles

1

228.112 Equipment, Utensils, and Linens. Utensils and Temperature and Pressure Measuring Devices. (c) Single-service and single-use articles use limitation. (1) Single-service and single-use articles may not be reused.

Shoppers bags used for storing food. ***REPEAT***

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

1

228.66 Food. Preventing food and ingredient contamination. (b) Food storage containers, identified with common name of food. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food.

Label all bulk items. ***REPEAT***

*42 Dirty nonfood contact surfaces

1

228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Dirty fan covers

*43 Clean vent syst:Intake/exhaust air ducts

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (d) Cleaning ventilation systems, nuisance and discharge prohibition. (1) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.

Clean. ***REPEAT***

*45Physical Facilities Floors,Walls,Ceilings

1

228.173 Physical Facilities. Floors, walls, and ceilings. (c) Floor and wall junctures, coved, and enclosed or sealed. (2) The floors in food establishments in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be covered and sealed.

Clean floors, walls, and ceilings. ***REPEAT***

*46 Physical Facilities Premises

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (h) Cleaning of Plumbing Fixtures. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean.

Dirty intake vents in women's restroom. ***REPEAT***

*47 Other Violations

1

Notification of signage for current health inspection report. ***REPEAT***

Aug 2019

FY2019

{"type":"Point","coordinates":[-96.811885,32.817207]}

ORNO

2019-08-29T00:00:00.000

75

Routine

3908 CEDAR SPRINGS RD

75219

3908

CEDAR SPRINGS

RD

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

3

228.61 Food. Condition safe, unadulterated, and honestly presented. Food shall be safe, unadulterated, and, as specified in õ228.78(b) of this title, honestly presented.

expired heavy whipping cream date: 08/26/19.

*10 Clean Sight and Touch

3

228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. Equipment, food-contact surfaces, non-food contact surfaces and utensils. (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch.

clean interior of ice bin.

*21 Outfitter-Certified Food Manager

2

228.224 REQUIREMENTS APPLICABLE TO CERTAIN ESTABLISHMENTS Outfitter Operations. (l) Certified food protection manager. If food other than pre-packaged ready-to-eat food is being served, at least one guide during the excursion shall successfully complete a food manager's certification course accredited by this department.

Must be a certified RFSM on site.

*18 Toxic items storage adjacent to food/utensils

3

228.203 Poisonous or Toxic Materials. Storage, separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: (1) separating the poisonous or toxic materials by spacing or partitioning; and

Can of butane on cutting board near food.

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

2

228.223 REQUIREMENTS APPLICABLE TO CERTAIN ESTABLISHMENTS Bed and Breakfast (j) Food-contact surfaces. All food contact surfaces, counters, or work surfaces in the establishment shall be smooth, non-absorbent and easily cleanable.

Clean interior of reach in coolers/mixers (COS).

*26 Consumer Advisory--Disclosure--description criteria

2

228.80 Food. Consumer advisory. (b) Disclosure shall include: (1) a description of the animal-derived foods, such as #oysters on the half shell (raw oysters),# #raw-egg Caesar salad,# and #hamburgers (can be cooked to order);#

Provide consumer advisory

*34 Pest Control

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (k) Controlling pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence within the physical facility and its contents, and on the contiguous land or property under the control of the permit holder by: (1) Routinely inspecting incoming shipments of food and supplies;

Observed flies and dead bug (crickets). Door must be tight-fitting to eliminate pest harborage areas.

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

1

228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (d) Wiping cloths, use limitation. (5) containers of chemical sanitizing solutions specified in paragraph (2)(A) of this subsection in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. .

Must be 6 inches off the ground.

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

1

228.69 Food. Preventing contamination from the premises. (a) Food Storage. (1) Except as specified in paragraphs (2) and (3) of this subsection, food shall be protected from contamination by storing the food: (C) at least 15 centimeters (6 inches) above the floor.

store pots/pans 6 inches off the ground and from ceiling (fire hazard).

*39 Keep utensils handles upright or protected

1

228.125 Preventing Contamination. (a) Kitchenware and tableware. (2) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided.

improper scoop used for dispensing.

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

1

228.66 Food. Preventing food and ingredient contamination. (b) Food storage containers, identified with common name of food. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food.

Label all bulk food items.

*42 Dirty nonfood contact surfaces

1

228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Clean fan covers in walk-in coolers

*43 Clean vent syst:Intake/exhaust air ducts

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (d) Cleaning ventilation systems, nuisance and discharge prohibition. (1) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.

Clean venthood.

*45Floor, wall, ceiling - Exposed material

1

(c) Floors, walls, and ceilings. (1) A food establishment containing a food handling area, food processing area, food preparation area, food storage area, equipment or utensil washing area, walk-in refrigerating unit, dressing room, locker room, toilet room, or vestibule shall: (C) prevent exposed construction in these areas, including but not limited to the exposure of pipes, conduits, ductwork, studs, joists, and rafters;

Openings in the ceiling, pictures taken.

*47 Other Violations

1

Notification of signage for current health inspection report. ****PROVIDED****

*46 Covered waste receptacle for women's restroom

1

228.152 Water, Plumbing, and Waste. Refuse, Recyclables, and Returnables, Facilities on the Premises. (h) Toilet room receptacle, covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

provide covered waste receptacle

Aug 2019

FY2019

{"type":"Point","coordinates":[-96.810399,32.810325]}

SAMAD CAFE

2021-03-16T00:00:00.000

75

Routine

2706 MANOR WAY

75235

2706

MANOR

WAY

*18 Toxic items labeling-non original container

3

228.202 Poisonous or Toxic Materials. Working containers, common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Label chemical spray bottles

*28 Date marking combined ingredients for RTE/ TCS food

2

228.75 Food. Time and temperature control. (g) Ready-to-eat, TCS food, date marking. (3) A refrigerated, ready-to-eat TCS food ingredient or a portion of a refrigerated, ready-to-eat, TCS food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient

Observed no date marking

*42 Dirty nonfood contact surfaces

1

228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed dirty outsides of food containers, shelves, walls, floor, drain,

*02 Cold Hold (41øF/45øF or below)

3

228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in subsection (i) of this section, and except as specified in paragraphs (2) and (3) of this subsection, TCS food shall be maintained: (B) at 5 degrees Celsius (41 degrees Fahrenheit) or less;

Observed beef 66 degrees F sitting out on counter top. Observed TCS food in non-working RIC. RIC is 80 degrees F.

*40 Reuse of single service articles

1

228.112 Equipment, Utensils, and Linens. Utensils and Temperature and Pressure Measuring Devices. (c) Single-service and single-use articles use limitation. (1) Single-service and single-use articles may not be reused.

Do not re-use single-service items (plastic yogurt tub, etc)

*43 Ventilation hood-prevent grease dripping

1

228.106 Equipment, Utensils, and Linens. Functionality of equipment. (a) Ventilation hood systems, drip prevention. Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.

Observed dirty vent hoods

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

1

228.124 Equipment, Utensils, and Linens. Storage. (a) Equipment, utensils, linens, and single-service and single-use articles. (1) Except as specified in paragraph (4) of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (C) at least 15 centimeters (6 inches) above the floor.

Observed cutting board, trays, and baking sheets stored on floor.

*14 When to wash hands before donning new gloves

3

228.38 Management and Personnel. (d) When to wash. Food employees shall clean their hands and exposed portions of their arms as specified in subsection (b) of this section immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (8) before donning gloves to initiate a task that involves working with food; and

Wash hands before donning gloves

*32 Nonfood surfaces-design to be cleaned easily

2

228.104 Equipment, Utensils, and Linens. Cleanability. (g) Nonfood-contact surfaces. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.

Observed using paper towel as shelf liner

*36 Cloths in-use for wiping between uses stored

1

228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (d) Wiping cloths, use limitation. (2) cloths in-use for wiping counters and other equipment surfaces shall be: (A) held between uses in a chemical sanitizer solution at a concentration specified in õ228.111(n) of this title; and

Keep wet wiping cloths in sanitizer solution. Observed no sanitizer bucket.

*46 Enclosed toilet room w/self closing doors

1

228.174 Physical Facilities. Functionality. (d) A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door except that this requirement does not apply to a toilet room that is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall.

Observed restroom door kept open

*47 Handwashing signage

1

228.175 Physical Facilities. Handwashing Sinks. (e) Handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Provide hand washing sign in restroom.

*45 Premises shall be maintained in good repair

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (a) Repairing. The physical facilities shall be maintained in good repair.

Seal sinks to wall

*29 Sanitizing solutions, testing devices

2

228.108 Equipment, Utensils, and Linens. Utensils, temperature measuring devices, and testing devices. (e) Sanitizing solutions, testing device. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed sanitizer test strips no longer working well, no color reference chart

*34 Controlling pests. Eliminating harborage conditions

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (k) Controlling pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by: (4) eliminating harborage conditions.

Heavily cluttered and dirty areas create potential harborage conditions.

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

1

228.69 Food. Preventing contamination from the premises. (a) Food Storage. (1) Except as specified in paragraphs (2) and (3) of this subsection, food shall be protected from contamination by storing the food: (B) where it is not exposed to splash, dust, or other contamination; and

Obsserved onions stored on ground outside

Mar 2021

FY2021

{"type":"Point","coordinates":[-96.839715,32.827271]}

ALOHA BAR-B-QUE

2021-03-22T00:00:00.000

75

Routine

5610 LEMMON AVE #A1

75209

5610

LEMMON

AVE

#A1

*02 Cold Hold (41øF/45øF or below)

3

228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in subsection (i) of this section, and except as specified in paragraphs (2) and (3) of this subsection, TCS food shall be maintained: (B) at 5 degrees Celsius (41 degrees Fahrenheit) or less;

Observed spam 47.6 degrees F, raw beef 47.3 degrees F.

*18 Chemical sanitizer generated onsite, chemical criteria

3

228.111 Equipment, Utensils, and Linens. Equipment, maintenance and operation. (n) Manual and mechanical warewashing equipment, chemical sanitization temperature, pH, concentration, and hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified in õ228.118(3) of this title shall meet the criteria in õ228.206(a) of this title, shall be used in accordance with the EPA-approved manufacturer's label use instructions,P and shall be used as follows: (6) if a chemical sanitizer is generated by a device located on-site at the food establishment it shall be used as specified in paragraphs (1) - (4) of this subsection and shall be produced by a device that: (B) complies with 40 CFR 152.500 requirement for devices and 40 CFR 156.10 labeling requirements;

Observed sanitizer bucket >200 ppm Cl

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

1

228.69 Food. Preventing contamination from the premises. (a) Food Storage. (1) Except as specified in paragraphs (2) and (3) of this subsection, food shall be protected from contamination by storing the food: (C) at least 15 centimeters (6 inches) above the floor.

Observed food on floor in WIC

*10 Clean Sight and Touch

3

228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. Equipment, food-contact surfaces, non-food contact surfaces and utensils. (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed dirty food containers, utensils, inside RIC, food-contact surfaces of equipment

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

3

228.66 Food. Preventing food and ingredient contamination. (a) Packaged and unpackaged food - separation, packaging, and segregation. (1) Food shall be protected from cross contamination by: (B) except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (i) using separate equipment for each type; or

Observed raw shelled eggs over shrimp.

*45 Premises shall be maintained in good repair

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (a) Repairing. The physical facilities shall be maintained in good repair.

Observed damaged WIC floor, leaky hand sink faucet.

*14 When to wash hands before donning new gloves

3

228.38 Management and Personnel. (d) When to wash. Food employees shall clean their hands and exposed portions of their arms as specified in subsection (b) of this section immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (8) before donning gloves to initiate a task that involves working with food; and

Observed not washing hands before donning gloves

*32 Nonfood surfaces-design to be cleaned easily

2

228.104 Equipment, Utensils, and Linens. Cleanability. (g) Nonfood-contact surfaces. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.

Observed cardboard used as mat and as shelf liners. Observed tape on utensil handles. Observed foil as shelf liner.

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

1

228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (b) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (2) in food that is not time/temperature controlled for safety (TCS) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

Observed cup used as scoop

*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil

1

228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (d) Wiping cloths, use limitation. (4) dry wiping cloths and the chemical sanitizing solutions specified in paragraph (2)(A) of this subsection in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

Observed debris in sanitizer bucket

*34 Pest Control

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (k) Controlling pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence within the physical facility and its contents, and on the contiguous land or property under the control of the permit holder by: (1) Routinely inspecting incoming shipments of food and supplies;

Observed rodent droppings

*42 Dirty nonfood contact surfaces

1

228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed very dirty floors, shelves, equipment, outsides of containers

*29 Food thermometers provided and accessible

2

228.108 Equipment, Utensils, and Linens. Utensils, temperature measuring devices, and testing devices. (b) Food temperature measuring devices. Food temperature measuring devices shall be provided readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Subchapter C of this chapter (relating to Food).

Provide thermometers in RIC's

Mar 2021

FY2021

{"type":"Point","coordinates":[-96.825046,32.828768]}

SHERATON MAIN KITCHEN

2017-05-09T00:00:00.000

75

Routine

400 N OLIVE ST

75201

400

OLIVE

N

ST

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

2

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (k) Controlling pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by: (3) using methods, if pests are found, such as trapping devices or other means of pest control as specified in õ228.204(b) and õ228.208(b) and (c) of this title; and

FRUIT FLIES

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

1

228.42 Management and Personnel. Food Contamination Prevention (a) Eating, drinking, or using tobacco. (1) except as specified in paragraph (2) of this subsection, an employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.

NO DRINKING IN FOOD PREP. AREA ALLOWED. OBSERVED EMPLOYEE SODA CAN AND BEVERAGE BOTTLE IN FOOD PREP. AREA.

*14 Hands wash procedures-without soap

3

228.38 Management and Personnel. Hands and arms (b) Cleaning Procedure. (1) Except as specified in subsection (d) of this section, food employees shall clean their hands and exposed portions of their arms (or surrogate prosthetic devices for hands or arms) for at least 20 seconds, using a cleaning compound in a handwashing sink that is equipped as specified under õ228.146 and õ228.175 of this title (relating to Water, Plumbing, and Waste).

OBSERVED EMPLOYEE WASHED HANDS WITH SOAP FOR LESS THAN 9 SECONDS. PLEASE MAKE SURE THEY WASH HANDS FOR 20 SECONDS

*38 Thawing. under running water criteria -thawed RTE <41F

1

228.75 Food. Time and temperature control. (c) Thawing. Except as specified in paragraph (4) of this subsection, TCS food shall be thawed: (2) completely submerged under running water: (C) for a period of time that does not allow thawed portions of ready-to-eat food to rise above 5 degrees Celsius (41 degrees Fahrenheit); or

OBSERVED PRODUCTS THAWING AT ROOM TEMPERATURE

*36 Cloths in-use for wiping between uses stored

1

228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (d) Wiping cloths, use limitation. (2) cloths in-use for wiping counters and other equipment surfaces shall be: (A) held between uses in a chemical sanitizer solution at a concentration specified in õ228.111(n) of this title; and

OBSERVED WIPING CLOTHS ON CUTTING BOARD

*02 Cold Hold (41øF/45øF or below)

3

228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in subsection (i) of this section, and except as specified in paragraphs (2) and (3) of this subsection, TCS food shall be maintained: (B) at 5 degrees Celsius (41 degrees Fahrenheit) or less;

SNAPPER 49'F, BACON PANCET 61'F .OBSERVED PRODUCTS SITTING ON TABLE AT ROOM TEMPERATURE WHILE NOBODY IS WORKING ON IT FOR MORE THAN A HOUR

*10 Q.A. PPM - follow manufacturer's direction

3

228.111 Equipment, Utensils, and Linens. Equipment, maintenance and operation. (n) Manual and mechanical warewashing equipment, chemical sanitization temperature, pH, concentration, and hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified in õ228.118(3) of this title shall meet the criteria in õ228.206(a) of this title, shall be used in accordance with the EPA-approved manufacturer's label use instructions,P and shall be used as follows: (3) a quaternary ammonium compound solution shall: (B) have a concentration as specified under õ228.206 of this title (relating to Chemicals) and as indicated by the manufacturer's use directions included in the labeling; and

MAINTAIN SANITIZER BUCKET (Q.A) AT 200 PPM. TESTED AT 0 PPM

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

1

228.66 Food. Preventing food and ingredient contamination. (a) Packaged and unpackaged food - separation, packaging, and segregation. (1) Food shall be protected from cross contamination by: (D) except as specified in õ228.75(e)(2)(B) of this title and paragraph (2) of this subsection, storing the food in packages, covered containers, or wrappings;

COVER ALL FOOD PRODUCTS FROM WALK IN COOLER (i.e. WALK IN COOLER # 2 , 3 )

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

3

228.75 Food. Time and temperature control. (g) Ready-to-eat, TCS food, date marking. (2) Except as specified in paragraphs (5) - (7) of this subsection, refrigerated, ready-to-eat, time/temperature controlled for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and held at a temperature of 41 degrees Fahrenheit (5 degrees Celsius) or less if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in paragraph (1) of this subsection: (A) the day the original container is opened in the food establishment shall be counted as day 1; and

DATE MAKE ALL FOOD PRODUCTS WITH USE BY DATE. OBSERVED FOOD PRODUCTS FROM WALK IN COOLER # 3 AND #7 WITHOUT DATE. EMPLOYEE STATED THEY KEEP PRODUCTS IN COOLER FOR THREE DAYS

*45 Premises shall be maintained in good repair

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (a) Repairing. The physical facilities shall be maintained in good repair.

REPAIR ALL LEAKS FORM FAUCET AND PIPES

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

3

228.65 Food. Preventing contamination by employees. (a) Preventing contamination from hands. (2) Except when washing fruits and vegetables as specified in õ228.66(e) of this title or as specified in paragraphs (4) and (5) of this subsection, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.

OBSERVED EMPLOYEE CUTTING PRODUCE FOR SALAD WITH BARE HANDS

*06 Discard TCS if date marked exceeds temp & time

3

228.75 Food. Time and temperature control. (h) Ready-to-eat, TCS food, disposition. (1) A food specified in subsection (g)(1) or (2) of this section shall be discarded if it: (C) is appropriately marked with a date or day that exceeds a temperature and time combination as specified in subsection (g)(1) of this subsection.

POTATOES SALAD DATED 5-1-17

May 2017

FY2017

{"type":"Point","coordinates":[-92.264119,34.757587]}

EL OAXAQUENO

2021-01-04T00:00:00.000

75

Routine

2324 W CLARENDON DR #100

75208

2324

CLARENDON

W

DR

#100

*02 Cold Hold (41øF/45øF or below)

3

228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in subsection (i) of this section, and except as specified in paragraphs (2) and (3) of this subsection, TCS food shall be maintained: (B) at 5 degrees Celsius (41 degrees Fahrenheit) or less;

observed eggs at RT, store eggs in RIC once they arrive.

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

3

228.66 Food. Preventing food and ingredient contamination. (a) Packaged and unpackaged food - separation, packaging, and segregation. (1) Food shall be protected from cross contamination by: (B) except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (ii) arranging each type of food in equipment so that cross contamination of one type with another is prevented; and

observed raw steak meat stored above RTE rice in RIC.

*10 Chlorine sanitizer concentration, minimum temp.

3

228.111 Equipment, Utensils, and Linens. Equipment, maintenance and operation. (n) Manual and mechanical warewashing equipment, chemical sanitization - temperature, pH, concentration, and hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified in õ228.118(3) of this title shall meet the criteria in õ228.206(a) of this title, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (1) a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart: Figure: 25 TAC õ228.111(n)(1)

chlorine sanitizer observed at 0PPM, change every 2-4 hours.

*20 Grease Trap Tickets

3

Ch.19-126.5(c)) A producer shall sign the manifest from the transporter when a load is picked up by the transporter and shall keep a copy of all trip tickets at the producer#s business office for three years. The director may inspect these records at any reasonable time.

grease trap tickets not onsite, provide.

*24 Food Labeling- with common name of the food

2

228.79 Food. Labeling. (a) Food labels. (2) Label information shall include: (A) the common name of the food, or absent a common name, an adequately descriptive identity statement;

label food containers.

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

2

228.75 Food. Time and temperature control. (g) Ready-to-eat, TCS food, date marking. (2) Except as specified in paragraphs (5) - (7) of this subsection, refrigerated, ready-to-eat, time/temperature controlled for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and held at a temperature of 41 degrees Fahrenheit (5 degrees Celsius) or less if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in paragraph (1) of this subsection: (A) the day the original container is opened in the food establishment shall be counted as day 1; and

observed food in reach in coolers not date mark, date mark.

*31 No soap at handsink

2

228.175 Physical Facilities. Handwashing Sinks. (b) Handwashing cleanser, availability. Each handwashing lavatory or group of two adjacent lavatories shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

missing soap and towels at hand sink, provide

*39 Store all equipment & utensil covered or inverted

1

228.124 Equipment, Utensils, and Linens. Storage. (a) Equipment, utensils, linens, and single-service and single-use articles. (2) Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored: (B) covered or inverted.

large pot observed upright and uncovered. cover.

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

1

228.66 Food. Preventing food and ingredient contamination. (b) Food storage containers, identified with common name of food. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food.

observed spray bottle with water not labeled.

*40 Store single-service item in original package

1

228.124 Equipment, Utensils, and Linens. Storage. (a) Equipment, utensils, linens, and single-service and single-use articles. (3) Single-service and single-use articles shall be stored as specified under subparagraph (A) of this paragraph and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

single service cups stored on soiled surface, store in clean surface.

*42 Floors/walls/ceiling/nonfood dirty

1

228.114 Equipment, Utensils, and Linens. Frequency of cleaning. (c) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

grime build up on equipment and on floors.

*44 Trash can provided for papertowel waste

1

228.152 Water, Plumbing, and Waste. Refuse, Recyclables, and Returnables, Facilities on the Premises. (g) Storage areas, rooms, and receptacles, capacity and availability. (3) If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories.

provide small trash can at hand sinks.

*45 Premises shall be maintained in good repair

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (a) Repairing. The physical facilities shall be maintained in good repair.

*47 Conditions of Permit-in use of food equipment

1

228.248 Compliance Conditions of retention, responsibilities of the permit holder. Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall: (11) Notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.

post consumer health signs.

Jan 2021

FY2021

{"type":"Point","coordinates":[-96.856405,32.734726]}

MEXICALI RESTAURANT

2018-10-19T00:00:00.000

75

Routine

11277 E NORTHWEST HWY #148

75238

11277

NORTHWEST

E

HWY

#148

*15 Contact RTE Products w/ Bare Hands

3

SEC. 17-3.2. ADDITIONAL REQUIREMENTS. (b) Preventing contamination by employees. (1) Preventing contamination from hands. (B) Except when washing fruits and vegetables as specified in Section Chapter 228.66 (e) of the Texas Food Establishment Rules, food employees shall avoid contact of exposed ready-to-eat food with their bare hands by use of suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves.

main cook plated rte cooked chicken with bare hands discarded

*02 Cold Hold (41øF/45øF or below)

3

228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in subsection (i) of this section, and except as specified in paragraphs (2) and (3) of this subsection, TCS food shall be maintained: (B) at 5 degrees Celsius (41 degrees Fahrenheit) or less;

cheese left out at room temp 62.4 F, repeat violation

*03 Food products not maintained at 135øF or above

3

228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in subsection (i) of this sectionin paragraphs (2) and (3) of this subsection, TCS food shall be maintained: (A) at 57 degrees Celsius (135 degrees Fahrenheit) or above, except that roasts cooked to a temperature and for a time specified in õ228.71(a)(2) of this title or reheated as specified in subsection õ228.73(e) of this title may be held at a temperature of 54 degrees Celsius (130 degrees Fahrenheit);

cooked chicken left on flat top 122F in middle, must cover and add moisture to maintain temp cooked onions left out 115.9F, not in hot or cold hold

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

3

228.66 Food. Preventing food and ingredient contamination. (a) Packaged and unpackaged food - separation, packaging, and segregation. (1) Food shall be protected from cross contamination by: (B) except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (ii) arranging each type of food in equipment so that cross contamination of one type with another is prevented; and

raw shel eggs over ready to eat foods, again repeat violation

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

2

228.75 Food. Time and temperature control. (g) Ready-to-eat, TCS food, date marking. (2) Except as specified in paragraphs (5) - (7) of this subsection, refrigerated, ready-to-eat, time/temperature controlled for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and held at a temperature of 41 degrees Fahrenheit (5 degrees Celsius) or less if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in paragraph (1) of this subsection: (A) the day the original container is opened in the food establishment shall be counted as day 1; and

need dates, not just the day

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

1

228.66 Food. Preventing food and ingredient contamination. (a) Packaged and unpackaged food - separation, packaging, and segregation. (1) Food shall be protected from cross contamination by: (D) except as specified in õ228.75(e)(2)(B) of this title and paragraph (2) of this subsection, storing the food in packages, covered containers, or wrappings;

cover all food when not in use

*45 Lockers to be used to store personal items

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (j) Using dressing rooms and lockers. (2) Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.

keep all personal items separated

*14 When to wash hands after handling soiled equip/utensil

3

228.38 Management and Personnel. (d) When to wash. Food employees shall clean their hands and exposed portions of their arms as specified in subsection (b) of this section immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (5) after handling soiled equipment or utensils

servers must wash after handling dirty plates

*18 Toxic items labeling-non original container

3

228.202 Poisonous or Toxic Materials. Working containers, common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

same spray bottle unlabeled in server hw area corrected on site

*32 Approved Food Contact Equip.

2

228.224 REQUIREMENTS APPLICABLE TO CERTAIN ESTABLISHMENTS Outfitter Operations. (i) Equipment. All equipment and utensils intended for food contact shall be approved for food use.

new cutting board is already very rough, should not use a serrated steak knife to cut the limes

*47 Conditions of Permit-in use of food equipment

1

228.248 Compliance Conditions of retention, responsibilities of the permit holder. Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall: (11) Notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.

not posted

Oct 2018

FY2019

{"type":"Point","coordinates":[-96.685829,32.864406]}

SUPER MERCADO 5 ESTRELLAS

2019-09-12T00:00:00.000

75

Routine

9648 OVERLAKE DR

75220

9648

OVERLAKE

DR

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

3

228.61 Food. Condition safe, unadulterated, and honestly presented. Food shall be safe, unadulterated, and, as specified in õ228.78(b) of this title, honestly presented.

Observed rotting apple, cracked egg

*10 Clean Sight and Touch

3

228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. Equipment, food-contact surfaces, non-food contact surfaces and utensils. (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed dirty meat cutter.

*14 When to wash hands before donning new gloves

3

228.38 Management and Personnel. (d) When to wash. Food employees shall clean their hands and exposed portions of their arms as specified in subsection (b) of this section immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (8) before donning gloves to initiate a task that involves working with food; and

Wash hands when changing gloves and changing tasks.