Restaurant and Food Establishment Inspections (October 2016 to January 2024)

DBQ 121 PLAZA #1053

Routine

2016-10-28T00:00:00.000

99

2500

VICTORY

AVE

#1053

2500 VICTORY AVE PLZA #1053

75201

*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

Towels not in use should be stored in Sanitizing solution

Oct 2016

FY2017

2500 VICTORY AVE PLZA #1053

BUD AND BURGER 114

Routine

2016-10-28T00:00:00.000

100

2500

VICTORY

AVE

#1030

2500 VICTORY AVE PLZA #1030

75201

Oct 2016

FY2017

2500 VICTORY AVE PLZA #1030

PIZZA HUT 119 PLAZA #1048

Routine

2016-10-28T00:00:00.000

99

2500

VICTORY

AVE

#1048

2500 VICTORY AVE PLZA #1048

75201

*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 Seals to Walk in Cooler

Oct 2016

FY2017

2500 VICTORY AVE PLZA #1048

MARKET 2 GO III

Routine

2016-10-28T00:00:00.000

100

2500

VICTORY

AVE

#1026

2500 VICTORY AVE PLZA #1026

75201

Oct 2016

FY2017

2500 VICTORY AVE PLZA #1026

MEDIA DINING

Routine

2016-10-28T00:00:00.000

100

2500

VICTORY

AVE

#0017

2500 VICTORY AVE EVNT #0017

75201

Oct 2016

FY2017

2500 VICTORY AVE EVNT #0017

FAST BREAK 116 PLAZA #1040

Routine

2016-10-28T00:00:00.000

99

2500

VICTORY

AVE

#1040

2500 VICTORY AVE PLZA #1040

75201

*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

Towels stored outside of sanitizing solution.

Oct 2016

FY2017

2500 VICTORY AVE PLZA #1040

BIG DAWGS 112 PLAZA #1027

Routine

2016-10-28T00:00:00.000

99

2500

VICTORY

AVE

#1027

2500 VICTORY AVE PLZA #1027

75201

*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.

Buildup of soil above popcorn machine.

Oct 2016

FY2017

2500 VICTORY AVE PLZA #1027

HIGH STEAKS #120 PLAZA #1050

Routine

2016-10-28T00:00:00.000

98

2500

VICTORY

AVE

#1050

2500 VICTORY AVE PLZA #1050

75201

*40 Single use articel wrapped or dispensed

1

228.125 Preventing Contamination. (a) Kitchenware and tableware. (3) Except as specified under paragraph (2) of this subsection, single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.

Plastic utensils should be facing the same way, such as to avoid touching food/mouth contact surfaces.

*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

Towels not stored in sanitizing solution

Oct 2016

FY2017

2500 VICTORY AVE PLZA #1050

YUMMY DONUTS

Routine

2016-10-28T00:00:00.000

85

4441

LAWNVIEW

ST

#C

4441 LAWNVIEW ST #C

75227

*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.

touching donuts with bare hands

*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

broken faucet at the hand sink ( no cold water with the turn of the handle)

*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 the bottle with the name of the product on the inside of the container.

*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.

the Reach in Freezer gaskets are broken ( call company and order new gasket on the freezer.

*22 Handlers-Certificate Not On Site

2

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.

all food handlers must have class and present certificate card during inspection.

*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 at the hand sink

*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.

the hand sink blocked by the equipment

Oct 2016

FY2017

4441 LAWNVIEW ST #C

NUTRITIONAL PRODUCTS OF TEXAS

Routine

2016-10-28T00:00:00.000

92

8702

LANCASTER

S

RD

100

8702 S LANCASTER RD 100

75241

*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 writing employee health policies

*22 Handlers-Certificate Not On Site

2

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.

food handlers cards missing

*13 Discharges from the Eyes, Nose, a3nd Mouth

3

228.42 Management and Personnel. Food Contamination Prevention (b) Discharges from the Eyes, Nose, and Mouth. Food employees experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth may not work with exposed food; clean equipment, utensils, and linens; or unwrapped single-service or single-use articles. or single-use articles.

missing writing procedures for body fluids / spill kit

Oct 2016

FY2017

8702 S LANCASTER RD 100

DEL NORTE BAKERY

Routine

2016-10-28T00:00:00.000

83

7843

LAKE JUNE

RD

7843 LAKE JUNE RD

75217

*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 writing employee health policies

*13 Discharges from the Eyes, Nose, a3nd Mouth

3

228.42 Management and Personnel. Food Contamination Prevention (b) Discharges from the Eyes, Nose, and Mouth. Food employees experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth may not work with exposed food; clean equipment, utensils, and linens; or unwrapped single-service or single-use articles. or single-use articles.

missing writing procedures for body fluids / spill kit

*45Floors easily cleanable

1

228.171 Physical Facilities. Indoor areas, surface characteristics. Except as specified in õ228.222(j) and (k)(1) of this title, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (2) closely woven and easily cleanable carpet for carpeted areas; and

preparation floor areas need to be fix with correct materials

*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

*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.

prep table wood had cracks needs to be fix repair properly

*44 Grease Trap Location

1

228.150 Water, Plumbing, and Waste. Sewage retention, drainage, and delivery. (d) Grease trap. If used, a grease trap shall be located to be easily accessible for cleaning, operation, and maintenance.

not grease trap

*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.

*22 Handlers-Certificate Not On Site

2

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.

missing certificates for all employees

*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;

not pest control

Oct 2016

FY2017

7843 LAKE JUNE RD

CITY CAFE

Routine

2016-10-28T00:00:00.000

85

5757

LOVERS

W

LN

#103

5757 W LOVERS LN #103

75209

*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.

CAN OPENER

*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 ITEM FROM BACK DOOR AREA - OUTSIDE

*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

OBSERVED DETERGENT STORED BY MEAT SLICER

*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.

*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

*22 Handlers-Certificate Not On Site

2

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.

*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

*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.

COOLERS

Oct 2016

FY2017

5757 W LOVERS LN #103

JIMMY JOHNS SANDWICHES

Routine

2016-10-28T00:00:00.000

90

6102

LUTHER

LN

6102 LUTHER LN

75225

*12 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.

EMPLOYEE MUST CHANGED TO NEW GLOVES AFTER CONTACTED THEIR CLOTHING

*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 SPONGES IN HAND SINK.

*22 Handlers-Certificate Not On Site

2

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.

*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

*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.

POST VALID CERTIFICATE OF OCCUPANCY UP.

*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.

SUGAR?

Oct 2016

FY2017

6102 LUTHER LN

WATER WHEELS SNOWCONE #1

Routine

2016-10-28T00:00:00.000

86

9185

BRUTON

RD

#A

9185 BRUTON RD #A

75217

*19 No Hot Water / Water heater 50 gallon min.

3

SEC. 17-5.2. ADDITIONAL REQUIREMENTS. (b) Hot water. Hot water generation and distribution systems must be sufficient to meet the peak hot water demands throughout the food establishment. Such systems must be of not less than 50-gallon water tank capacity.

Adequate hot water needed in the establishment

*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.

spray bottle not label with the chemical on the inside of the bottle.

*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.

dumpster lids are open

*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.

restroom door needs a self closing door spring or pressure spring

*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).

deep freezer doesn't have atmospheric thermometer.

*22 Handlers-Certificate Not On Site

2

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.

all restaurant employees must have a food handlers card and certificate that is valid

*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.

The mop sink is no longer a du purpose sink ( mop sink stainless steel sink is one piece of equipment and the hand sink is another piece of equipment. 0

Oct 2016

FY2017

9185 BRUTON RD #A

FANCY CAKES BY LAUREN

Routine

2016-10-28T00:00:00.000

93

11111

CENTRAL

N

EXPW

11111 N CENTRAL EXPW

75243

*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;

Sink plugs needed

*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.

*22 Handlers-Certificate Not On Site

2

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.

*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.

Oct 2016

FY2017

11111 N CENTRAL EXPW

GUCKENHEIMER SOUTH CAFETERIA (SATTELITE BREAK ROOM)

Routine

2016-10-28T00:00:00.000

87

12500

T I

BLVD

#8632

12500 T I BLVD STE #8632

75243

*22 Handlers-Certificate Not On Site

2

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.

*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 potatoes in the hot hold unit at 129 F.

*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.

*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.

*25 Compliance HACCP Monitoring CCP

2

228.243 Compliance Variances. (c) Conformance with approved procedures. If the regulatory authority grants a variance as specified in subsection (a) of this section, or a HACCP plan is otherwise required as specified in õ228.244(c) of this title, the food establishment shall: (2) maintain and provide to the regulatory authority, upon request, records specified in õ228.244(d)(4) and (5) of this title that demonstrate that the following are routinely employed: (B) monitoring of the critical control points;

Sushi rice pH not monitored.

*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.

Oct 2016

FY2017

12500 T I BLVD STE #8632

GUCHENHEIMER GRAB AND GO (JAVA TIME/STARBUCKS)

Routine

2016-10-28T00:00:00.000

96

12500

T I

BLVD

#8632

12500 T I BLVD STE #8632

75243

*22 Handlers-Certificate Not On Site

2

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.

*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).

Oct 2016

FY2017

12500 T I BLVD STE #8632

DOMINO'S PIZZA #6917

Routine

2016-10-28T00:00:00.000

83

9185

BRUTON

RD

9185 BRUTON RD

75217

*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 on site during the 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.

Certificate for RFSM not displayed

*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

Moist wiping cloth sitting on the prep table and not in the buckets.

*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.

the toxic bottle hanging on the rack above the food items and items used in the food process.

*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.

Up date grease trap trip ticket.

*47 Health permit posted

1

SEC. 17-10.2. ADDITIONAL REQUIREMENTS. (c) Permits. (11) Display. A food establishment that operates from a fixed facility shall display its permit in a frame with a glass cover at a prominent place inside the facility where it can be easily seen by the public.

the health permit is not valid.

*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.

the top lid on the trash dumpster was open.

*44 Using drain plugs

1

228.152 Water, Plumbing, and Waste. Refuse, Recyclables, and Returnables, Facilities on the Premises. (o) Using drain plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

the drain plug on the dumpster is missing.

*45 Clothes washer and dryer location requirements

1

228.109 Equipment, Utensils, and Linens. Location and Installation, Equipment, Clothes Washers and Dryers, and Storage Cabinets, Contamination Prevention (c) Clothes washer and dryer location requirements. If a mechanical clothes washer or dryer is provided, it shall be located so that the washer or dryer is protected from contamination and only where there is no exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

the washer and dryer is not located in a separate room.

*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 restroom.

*22 Handlers-Certificate Not On Site

2

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.

None of the associates had food handlers cards.

Oct 2016

FY2017

9185 BRUTON RD

CITY CAFE TO GO

Routine

2016-10-28T00:00:00.000

80

5757

LOVERS

W

LN

#103

5757 W LOVERS LN #103

75209

*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.

*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

*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 MARK ALL FOOD PRODUCTS

*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

Store food products on the shelves of cooler/freezer from top to bottom according to the following order: 1) ready to eat products 2) raw seafood products. 3) raw pork products. 4) raw beef products. 5) raw poultary products

*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.

REMOVE WOOD PANELS FROM WALK IN COOLER

*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 ONE DROPPING BELOW DISH WASHER

*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 DISHWASHER WASHED HIS HANDS FOR 2 SECONDS.

*22 Handlers-Certificate Not On Site

2

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.

*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 A CUP OF COFFEE ABOVE FOOD PRE.TABLE

*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.

RESTROOM

Oct 2016

FY2017

5757 W LOVERS LN #103

JOY DONUTS

Routine

2016-10-28T00:00:00.000

81

3502

SIMPSON STUART

RD

#400

3502 SIMPSON STUART RD #400

75241

*10 Sanitization after Cleaning

3

228.117 Equipment, Utensils, and Linens. Sanitization Frequency, Before Use After Cleaning. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.

clean properly all areas and sanitize equipment

*13 Discharges from the Eyes, Nose, a3nd Mouth

3

228.42 Management and Personnel. Food Contamination Prevention (b) Discharges from the Eyes, Nose, and Mouth. Food employees experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth may not work with exposed food; clean equipment, utensils, and linens; or unwrapped single-service or single-use articles. or single-use articles.

missing writing procedures for body fluids / spill kit

*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 writing employee health policies

*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

food not protected in RIF, sausage rolls in contact with trays one over another

*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

missing date marking

*22 Handlers-Certificate Not On Site

2

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.

missing food handler cards for employees

*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)

sanitizer bucket missing front area 100 ppm

Oct 2016

FY2017

3502 SIMPSON STUART RD #400

THURGOOD MARSHALL ELEMENTARY SCHOOL

Routine

2016-10-28T00:00:00.000

100

9666

FERRIS BRANCH

BLVD

9666 FERRIS BRANCH BLVD

75240

Oct 2016

FY2017

9666 FERRIS BRANCH BLVD

PANDA EXPRESS

Routine

2016-10-28T00:00:00.000

100

9411

WEBB CHAPEL

RD

100

9411 WEBB CHAPEL RD 100

75220

Oct 2016

FY2017

9411 WEBB CHAPEL RD 100

A-PLUS EXPRESS KIOSK

Routine

2016-10-28T00:00:00.000

100

1500

MARILLA

ST

1ST

1500 MARILLA ST 1ST

75201

Oct 2016

FY2017

1500 MARILLA ST 1ST

OAK LAWN MART

Routine

2016-10-28T00:00:00.000

99

3810

CONGRESS

AVE

#101

3810 CONGRESS AVE #101

75219

*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 COOLER COVERS IN WALK IN COOLER

Oct 2016

FY2017

3810 CONGRESS AVE #101

THE ALLIGATOR

Routine

2016-10-28T00:00:00.000

80

9540

GARLAND

RD

862

9540 GARLAND RD STE 862

75218

*02 Machine vending--Cold Hold (41øF/45øF or below) criteria

3

228.106 Equipment, Utensils, and Linens. Functionality of equipment. (k) Vending machines, automatic shutoff. (1) A machine vending TCS food shall have an automatic control that prevents the machine from vending food: (A) if there is a power failure, mechanical failure, or other condition that results in an internal machine temperature that cannot maintain food temperatures as specified under Subchapter D of this chapter; and

s. Lettuce 57.6F, S. tomatoes 54.4Fand Mayo 80.8F

*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

Cross contamination by storage (arrangement)

*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

*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.

Toxics items stored with single serve items

*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

*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;

replace gaskets

*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;

flies

*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 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.

clean gaskets floors & walls

*45 Clean facilities as often as necessary.

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (b) Cleaning, frequency and restrictions. (1) The physical facilities shall be cleaned as often as necessary to keep them clean.

replace weather strip on back door and close outer openings

Oct 2016

FY2017

9540 GARLAND RD STE 862

DOLLAR TREE #4305

Routine

2016-10-28T00:00:00.000

87

2525

WHEATLAND

W

RD

2525 W WHEATLAND RD

75237

*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 MOLDED BREAD AND EXPIRED FOOD ITEMS

*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;

REPAIR ALL

*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.

*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

*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

*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

*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.

*32 Package integrity

2

228.63 Food. Specifications for receiving. (e) Package integrity. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.

REMOVE DENTED CANS

Oct 2016

FY2017

2525 W WHEATLAND RD

ARTHUR KRAMER ELEMENTARY

Routine

2016-10-28T00:00:00.000

93

7131

MIDBURY

DR

7131 MIDBURY DR

75230

*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;

CLEAN AIR VENTS

*42 Ventilation hood systems

1

228.104 Equipment, Utensils, and Linens. Cleanability. (i) Ventilation hood systems, filters. Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.

CLEAN VENTS

*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.

DRAIN FULL

*32 No sponges contact w cleaned food contact surfaces

2

228.101 Equipment, Utensils, and Linens. Multiuse materials. (f) Sponges, use limitation. Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces.

PEELING PAINT, HOOD

Oct 2016

FY2017

7131 MIDBURY DR

PLEASANT GROVE DONUTS

Routine

2016-10-28T00:00:00.000

90

1340

BUCKNER

S

BLVD

1340 S BUCKNER BLVD

75217

*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

missing date marking

*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 writing employee health policies

*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.

need store food containers out of the floor 6 inches

*13 Discharges from the Eyes, Nose, a3nd Mouth

3

228.42 Management and Personnel. Food Contamination Prevention (b) Discharges from the Eyes, Nose, and Mouth. Food employees experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth may not work with exposed food; clean equipment, utensils, and linens; or unwrapped single-service or single-use articles. or single-use articles.

missing writing procedures for body fluids / spill kit

Oct 2016

FY2017

1340 S BUCKNER BLVD

BENJAMIN FRANKLIN SCHOOL

Routine

2016-10-28T00:00:00.000

96

6920

MEADOW

RD

6920 MEADOW RD

75231

*25 HACCP Approved Procedures

2

228.243 Compliance Variances. (c) Conformance with approved procedures. If the regulatory authority grants a variance as specified in subsection (a) of this section, or a HACCP plan is otherwise required as specified in õ228.244(c) of this title, the food establishment shall: (1) comply with the HACCP plans and procedures that are submitted and approved as specified in õ228.244(d) of this title as a basis for the modification or waiver; and

INGREDIENTS UPON REQUEST

*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

PEELING PAINT IN Restroom AND IN KITCHEN

Oct 2016

FY2017

6920 MEADOW RD

HAMILTON PARK ELEMENTARY

Routine

2016-10-28T00:00:00.000

98

8301

TOWNS

ST

8301 TOWNS ST

75243

*45 Clean facilities as often as necessary.

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (b) Cleaning, frequency and restrictions. (1) The physical facilities shall be cleaned as often as necessary to keep them clean.

DUST ON AIR VENT OVER ICE MACHINE

*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.

DOOR GAP NEEDS TO BE CLOSED

Oct 2016

FY2017

8301 TOWNS ST

NORTHLAKE ELEMENTARY

Routine

2016-10-28T00:00:00.000

100

10059

RAVENSWAY

DR

10059 RAVENSWAY DR

75238

Oct 2016

FY2017

10059 RAVENSWAY DR

CAFE' VICTORIA

Routine

2016-10-28T00:00:00.000

96

2422

VICTORY PARK

LN

#100

2422 VICTORY PARK LN #100

75219

*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. YOU ARE NOT IN COMPLIANCE IF THE CERTIFICATE IS NOT ISSUED BY THE CITY OF DALLAS. YOU ARE 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.

*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.

HAND WASH SINK MUST BE FREE AT ALL TIMES

Oct 2016

FY2017

2422 VICTORY PARK LN #100

COLD BEER COMPANY

Routine

2016-10-28T00:00:00.000

86

3600

MAIN

ST

3600 MAIN ST

75226

*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.

hand washing sink in back area has dishes inside, cannot reach sink

*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.

bartender grabbed lime with bare hands for drinks

*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

cooks are donning gloves without washing hands due to not having access to hand washing sink

*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 shelled eggs about ready to eat items in Walk in cooler

*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.

must label all chemical spray bottles.

Oct 2016

FY2017

3600 MAIN ST

SANTA CLARA CATHOLIC CHURCH CAFETERIA

Routine

2016-10-28T00:00:00.000

97

321

CALUMET

AVE

321 CALUMET AVE

75211

*19 No Hot Water / Water heater 50 gallon min.

3

SEC. 17-5.2. ADDITIONAL REQUIREMENTS. (b) Hot water. Hot water generation and distribution systems must be sufficient to meet the peak hot water demands throughout the food establishment. Such systems must be of not less than 50-gallon water tank capacity.

WATER TURNED ON NEVER REACHED TEMP AND THEN WENT OUT ENSURE THAT HOT WATER IS AVAILABLE AT ALL TIMES

Oct 2016

FY2017

321 CALUMET AVE

H J BCF HOUSE

Routine

2016-10-28T00:00:00.000

70

6205

RL THORNTON

S

FRWY

6205 S RL THORNTON FRWY

75232

*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;

BBQ SAUCE 81*F ON PREP TABLE

*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);

, FRIES 105.4*F

*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

*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

*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.

REGISTER CFM WITIH 48HRS

*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.

*45 Walls 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: (A) construct the walls (including nonsupporting partitions), and wall covering in these areas of smooth, rigid, non-absorbent, and easily cleanable material that is light in color and not easily torn or punctured, such as fiberglass-reinforced plastic; except that walls in dry storage areas may be finished with a light-colored, oil-based enamel paint that provides a smooth surface;

CLEAN AND REPLACE FRP

*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

*45 Ceiling easily cleanable and light in color

2

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;

*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

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

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: (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 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.

PERSONAL DRINK ON PREP TABLE

*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.

*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.

ITEMS STORED IN 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.

*19 No Hot Water / Water heater 50 gallon min.

3

SEC. 17-5.2. ADDITIONAL REQUIREMENTS. (b) Hot water. Hot water generation and distribution systems must be sufficient to meet the peak hot water demands throughout the food establishment. Such systems must be of not less than 50-gallon water tank capacity.

AT 3 COMP SINK

*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

Oct 2016

FY2017

6205 S RL THORNTON FRWY

MONSTER YOGURT

Routine

2016-10-28T00:00:00.000

93

9540

GARLAND

RD

394

9540 GARLAND RD 394

75218

*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 RIC (s)

*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

no water

*45 Premises:Cleaning, frequency and restrictions

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (b) Cleaning, frequency and restrictions.

clean walls

Oct 2016

FY2017

9540 GARLAND RD 394

BOOMER JACK WINGS & GRILL

Routine

2016-10-28T00:00:00.000

88

9540

GARLAND

RD

#C406

9540 GARLAND RD #C406

75218

*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

Cross contamination by storage (arrangement)

*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 RIC(s)

*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

*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. .

label sanitizer bucket

*38 Thawing. under running water criteria

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: (D) for a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified in õ228.71(a)(1) or (2) of this title to be above 5 degrees Celsius (41 degrees Fahrenheit), for more than 4 hours including: (i) the time the food is exposed to the running water and the time needed for preparation for cooking; or

improper thawing procedure

*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 gaskets

Oct 2016

FY2017

9540 GARLAND RD #C406

POLLO CAMPERO

Routine

2016-10-28T00:00:00.000

94

9419

WEBB CHAPEL

RD

9419 WEBB CHAPEL RD

75220

*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.

*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.

*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 ice machine

Oct 2016

FY2017

9419 WEBB CHAPEL RD

MI TIENDITA

Routine

2016-10-28T00:00:00.000

93

1227

WORLD STORE

CT

100-1

1227 WORLD STORE CT 100-1

75217

*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.

*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;

missing pest management

*13 Discharges from the Eyes, Nose, a3nd Mouth

3

228.42 Management and Personnel. Food Contamination Prevention (b) Discharges from the Eyes, Nose, and Mouth. Food employees experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth may not work with exposed food; clean equipment, utensils, and linens; or unwrapped single-service or single-use articles. or single-use articles.

Oct 2016

FY2017

1227 WORLD STORE CT 100-1

PLAZA #1045 GRILL ZONE 118

Routine

2016-10-28T00:00:00.000

99

2500

VICTORY

AVE

#1045

2500 VICTORY AVE PLZA #1045

75201

*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.

Tape on ceiling in back dish wash area to cover hole. Dirty floor in front area near drain. Recommend replacing drain hoses to that drain.

Oct 2016

FY2017

2500 VICTORY AVE PLZA #1045

LAKE HIGHLANDS STUDENT UNION

Routine

2016-10-28T00:00:00.000

99

9449

CHURCH

RD

9449 CHURCH RD

75238

*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.

floors

Oct 2016

FY2017

9449 CHURCH RD

STEVENS PARK GOLF COURSE

Routine

2016-10-28T00:00:00.000

92

1005

MONTCLAIR

N

AVE

1005 N MONTCLAIR AVE

75208

*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 FLYING AROUND IN THE FOOD PREPARATION AREA

*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 THE GASKETS IN ALL REACH IN COOLING UNITS IN THE FOOD PREPARATION 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.

CLEAN THE INTERIOR OF THE MICROWAVE TO REMOVE VISIBLE SOIL

*19 No Hot Water / Water heater 50 gallon min.

3

SEC. 17-5.2. ADDITIONAL REQUIREMENTS. (b) Hot water. Hot water generation and distribution systems must be sufficient to meet the peak hot water demands throughout the food establishment. Such systems must be of not less than 50-gallon water tank capacity.

THE HOT WATER AT THE HAND SINK AND THREE COMPARTMENT SINK ARE LESS THAN 110.0 F 78.0 F

Oct 2016

FY2017

1005 N MONTCLAIR AVE

THE SMOKEY JOES BBQ

Routine

2016-10-28T00:00:00.000

80

6407

RL THORNTON

S

FRWY

6407 S RL THORNTON FRWY

75232

*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);

BRISKET 117.9*F IN HHU

*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

*43 Light - 20 foot : Washing, utensil, toilet

1

228.177 Physical Facilities. Lighting, intensity. The light intensity shall be: (2) at least 215 lux (20 foot candles): (C) at a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and

*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.

DISH WATER AND FOOD ITEMS STORED IN 3 COMP SINK AT THE SAME TIME

*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.

DUMPING IN HANSINK

*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.

*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.

*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.

STIR O STORED ABOVE FOOD ITEMS

*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 PORK STORED ABOVE RTE FOODS IN RIC

*45 Walls 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: (A) construct the walls (including nonsupporting partitions), and wall covering in these areas of smooth, rigid, non-absorbent, and easily cleanable material that is light in color and not easily torn or punctured, such as fiberglass-reinforced plastic; except that walls in dry storage areas may be finished with a light-colored, oil-based enamel paint that provides a smooth surface;

In use utensil stored in water at < 135'F

1

228.114 Equipment, Utensils, and Linens. Frequency of cleaning. (a) Equipment food-contact surfaces and utensils. (4) Surfaces of utensils and equipment contacting TCS food may be cleaned less frequently than every four hours if: (G) in-use utensils are intermittently stored in a container of water in which the water is maintained at 57 degrees Celsius (135 degrees Fahrenheit) or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.

Oct 2016

FY2017

6407 S RL THORNTON FRWY

DOUBLEWIDE BAR

Routine

2016-10-28T00:00:00.000

97

3510

COMMERCE

ST

3510 COMMERCE ST

75226

*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 nozzles

Oct 2016

FY2017

3510 COMMERCE ST

IHOP

Routine

2016-10-28T00:00:00.000

82

4333

DALLAS FT WORTH

TPKE

4333 DALLAS FT WORTH TPKE

75211

*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

*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.

*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.

*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);

GRAVY 109 (DEGREE 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

*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;

WAFFLE BATTER 49.9 (DEGREE F) COS

*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

ENSURE THAT THERE IS PROPER DATE MARKING (GRAVY)

*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 COOLERS

Oct 2016

FY2017

4333 DALLAS FT WORTH TPKE

ST BERNARD SCHOOL

Routine

2016-10-28T00:00:00.000

90

1420

OLD GATE

LN

1420 OLD GATE LN

75218

*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

Cross contamination by storage (arrangement)

*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 RIC (s)

*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 ceiling and remove peeling paint in kitchen

*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

Oct 2016

FY2017

1420 OLD GATE LN

PRODUCTION KITCHEN

Routine

2016-10-28T00:00:00.000

99

2500

VICTORY

AVE

#51

2500 VICTORY AVE EVNT #51

75201

*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.

Buildup of ice on ceiling of walk in freezer Dirty floor around main cooking area.

Oct 2016

FY2017

2500 VICTORY AVE EVNT #51

EVENT LEVEL #0188 MAIN BUNKER KITCHEN

Routine

2016-10-28T00:00:00.000

98

2500

VICTORY

AVE

#0188

2500 VICTORY AVE EVNT #0188

75201

*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.

Ceiling dirty in dry storage and in other areas.

*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 out in cooking area (far left under vent hood)

Oct 2016

FY2017

2500 VICTORY AVE EVNT #0188

GO 4IT SPORTS GRILL

Routine

2016-10-29T00:00:00.000

86

10677

NORTHWEST

E

HWY

#400

10677 E NORTHWEST HWY #400

75238

*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.

*22 Handlers-Certificate Not On Site

2

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.

*23 Water capacity specifications

2

228.271 PRIVATE WATER SYSTEMS Water Supply and Pressure Food Service Establishments having water supplies that do not meet the definition of a public water system as defined by 30 TAC õ290.38(66) or that are not regulated by the Texas Commission on Environmental Quality (TCEQ) shall comply with the requirements of this subchapter (1) Water supply. An adequate supply of water shall be available at all times in each food service facility, with a minimum of 24 Gallons/Person/Day (GPD) provided.

replace hot water knobs

*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

*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 test strips

*32 CIP-Cleanability

2

228.104 Equipment, Utensils, and Linens. Cleanability. (c) Cleaned in place (CIP) equipment. (1) CIP equipment shall meet the characteristics specified under subsection (a) of this section and shall be designed and constructed so that: (A) cleaning and sanitizing solutions circulate throughout a fixed system and contact all interior food-contact surfaces.

clean interior of ice machine

Oct 2016

FY2017

10677 E NORTHWEST HWY #400

PIZZA PATRON

Routine

2016-10-29T00:00:00.000

94

11411

NORTHWEST

E

HWY

102

11411 E NORTHWEST HWY 102

75218

*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.

*22 Handlers-Certificate Not On Site

2

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.

*33 Manual ware washing, sink compartment requirement

2

228.107 Equipment, Utensils, and Linens. Equipment, numbers and capacities. (b) Manual warewashing, sink compartment requirements. (1) Except as specified in paragraph (3) of this subsection, a sink with at least three compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.

do not wash hands in 3 comp sink

Oct 2016

FY2017

11411 E NORTHWEST HWY 102