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

CAJUN TAILGATORS

Routine

2016-11-02T00:00:00.000

96

920

HARWOOD

S

ST

#136

920 S HARWOOD ST #136

75201

*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 wash sink blocked and not used because of temporary repairs on roof.

*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

Wiping cloths must be stored in sanitizing solution when not in use. Recommend additional sanitizer buckets to store wiping cloths.

*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;

Fresh raw French Fries stored on floor, in bucket, uncovered, and in water. These items must be stored off the floor and refrigerated. Additionally ice scoop hand is touching ice in icemaker.

Nov 2016

FY2017

920 S HARWOOD ST #136

FOODWORKS DALLAS KITCHEN #4

Routine

2016-11-02T00:00:00.000

100

11830

WEBB CHAPEL

RD

#1200

11830 WEBB CHAPEL RD #1200

75234

Nov 2016

FY2017

11830 WEBB CHAPEL RD #1200

LAKEWOOD CC MAIN BAR

Routine

2016-11-02T00:00:00.000

98

6430

GASTON

AVE

6430 GASTON AVE

75214

*43 Clean vent syst:Intake/exhaust air ducts

1

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

*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.

clean

Nov 2016

FY2017

6430 GASTON AVE

BABYDOLL'S TOPLESS SALOON

Routine

2016-11-02T00:00:00.000

91

10250

SHADY

TRL

10250 SHADY TRL

75220

*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.

straws, trash under sink

*39 Keep utensils handles upright or protected

1

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

keep ice scoop inside ice machine with handle upright.

*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 gun nozzle holsters.

*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.

*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.

*39 Equipment compartments, drainage

1

228.106 Equipment, Utensils, and Linens. Functionality of equipment. (t) Equipment compartments, drainage. Equipment compartments that are subject to accumulation of moisture due to conditions such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.

drainage attached to the nozzle holder.

Nov 2016

FY2017

10250 SHADY TRL

THE MINING COMPANY

Routine

2016-11-02T00:00:00.000

81

3903

CEDAR SPRINGS

RD

3903 CEDAR SPRINGS RD

75219

*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.

Moldy oranges

*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 bar nozzles, ice machine.

*19 Plumbing design, construction, and install.

3

228.146 Water, Plumbing, and Waste. Plumbing design, construction, and installation. (a) Approved system and cleanable fixtures. (1) A plumbing system shall be designed, constructed, and installed according to the Plumbing Code.

Nozzle holders missing drainage tube.

*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.

Food service manager not on site/certificate expired.

*32 Nonfood surfaces-design to be cleaned easily

2

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

Glasses stored on towel - store on approved contact surface.

*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.

Doors left open (propped open)

*39 Keep utensils handles upright or protected

1

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

Store handle for ice scoop above ice.

*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.

Reach-in cooler for drafts

*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.

*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.

Provide hand sink for outside bar.

Nov 2016

FY2017

3903 CEDAR SPRINGS RD

FOODWORKS DALLAS KITCHEN #9

Routine

2016-11-02T00:00:00.000

100

11830

WEBB CHAPEL

RD

#1200

11830 WEBB CHAPEL RD #1200

75234

Nov 2016

FY2017

11830 WEBB CHAPEL RD #1200

FIESTA MART BAKERY

Routine

2016-11-02T00:00:00.000

97

9727

WEBB CHAPEL

RD

9727 WEBB CHAPEL RD

75220

*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.

half eaten bakery items in the store area

*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;

Bulk bags opened and used for storage

*45 Floors/walls/ceilings approved carpeting

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: (3) nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, Mobile Food Unit servicing areas, and areas subject to flushing or spray cleaning methods.

Floor repair as needed

Nov 2016

FY2017

9727 WEBB CHAPEL RD

CARNIVAL FOOD STORE #77 JUICE

Routine

2016-11-02T00:00:00.000

83

3460

WEBB CHAPEL

EXT

3460 WEBB CHAPEL EXT

75220

*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

all food in ric

*19 Water & Plumbing in good repair- per code

3

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

leaking in ric

*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 ric

*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 meat and onion, pepper store together raw meat above cooked meat

*08 Cooked TCS foods received at 135øF or less

3

228.63 Food. Specifications for receiving. (a) Temperature. (6) Time/temperature controlled for safety (TCS) food that is cooked to a temperature and for a time specified in õ228.71 of this title and received hot shall be at a temperature of 57 degrees Celsius (135 degrees Fahrenheit) or above.

fried chicken 105'f, grill chicken 118'f, fried rice 120'f

*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;

onion 61'f , tomato 49

Nov 2016

FY2017

3460 WEBB CHAPEL EXT

LAKEWOOD CC POOL SNACK BAR

Routine

2016-11-02T00:00:00.000

95

6430

GASTON

AVE

6430 GASTON AVE

75214

*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

*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 counter top

*47 Handwashing signage

1

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

Provide hand washing signs (warning)

Nov 2016

FY2017

6430 GASTON AVE

STUDIO EATS RESTAURANT

Routine

2016-11-02T00:00:00.000

87

11819

WEBB CHAPEL

RD

11819 WEBB CHAPEL RD

75234

*21 PIC to ensure no unapproved indiv in food prep are

2

228.34 Management and Personnel. Duties. The person in charge shall ensure that: (3) employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, and warewashing areas comply with these rules;

Friends waiting in the back of the ktichen (Manager corrected on site once aware)

*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.

*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.

*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.

*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.

Beard nets needed

*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)

Wiping rags stored in the hand sink

Nov 2016

FY2017

11819 WEBB CHAPEL RD

FOODWORKS DALLAS KITCHEN #6

Routine

2016-11-02T00:00:00.000

100

11830

WEBB CHAPEL

RD

#1200

11830 WEBB CHAPEL RD #1200

75234

Nov 2016

FY2017

11830 WEBB CHAPEL RD #1200

LAKEWOOD CC CLUB

Routine

2016-11-02T00:00:00.000

87

6430

GASTON

AVE

6430 GASTON AVE

75214

*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

*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

*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 & fruit flies

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

1

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

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

1

228.79 Food. Labeling. (a) Food labels. (3) Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: (B) a card, sign, or other method of notification that includes the information specified in paragraph (2)(A), (B), and (F) of this subsection.

*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.

gaskets

*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.

*43 Clean vent syst:Intake/exhaust air ducts

1

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

*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.

clean floors in dry storage and WIF

Nov 2016

FY2017

6430 GASTON AVE

CARNIVAL FOOD STORES #77/GROCERY

Routine

2016-11-02T00:00:00.000

98

3460

WEBB CHAPEL

EXT

3460 WEBB CHAPEL EXT

75220

*29 Thermometer calibrated to ensure accuracy

2

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

Nov 2016

FY2017

3460 WEBB CHAPEL EXT

SCARDELLO

Routine

2016-11-02T00:00:00.000

94

920

HARWOOD

S

#131

920 S HARWOOD #131

75201

*19 Hand sink water temperature below 110'F

3

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

Hand Wash sink only reaching 102.6°F

*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.

Sanitizing Solution stored in unmarked stainless steel bin. Corrected on site

Nov 2016

FY2017

920 S HARWOOD #131

BIG T PIZZA

Routine

2016-11-02T00:00:00.000

95

4515

VILLAGE FAIR

DR

#A-8

4515 VILLAGE FAIR DR #A-8

75224

*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.

FRONT HAND SINK BLOCKED BY OBJECT

*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.

FOOD PREPARATION WORKER NOT WEARING HAIR RESTRAINT UPON ARRIVAL (CORRECTED ON SITE)

*47 Other Violations

1

UNLABELED SPRAY BOTTLE ON THE PIZZA PREP TABLE

*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 OF ALL REACH IN COOLING UNITS

Nov 2016

FY2017

4515 VILLAGE FAIR DR #A-8

LAKEWOOD COUNTY CLUB

Routine

2016-11-02T00:00:00.000

96

1912

ABRAMS

ST

1912 ABRAMS ST

75214

*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.

*18 Toxic items labeling-non original container

3

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

label spray bottle

Nov 2016

FY2017

1912 ABRAMS ST

BIG LOTS #4652

Routine

2016-11-02T00:00:00.000

98

2128

FORT WORTH

AVE

2128 FORT WORTH AVE

75211

*34 Controlling pests. Eliminating harborage conditions

1

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

REMOVE RODENT DROPPINGS FROM BACK STORAGE

*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 SHELVES THROUGH OUT STORE

Nov 2016

FY2017

2128 FORT WORTH AVE

FLAMING BUFFET

Routine

2016-11-02T00:00:00.000

61

11722

MARSH

LN

#228

11722 MARSH LN #228

75229

*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;

Crab - top of the POUR - 52.3 - Cook's POUR Raw shell eggs held without refrigeration at 67.9 degrees Honey dew (Triple repeat) 66.3 degrees Tapioca 51.4 degrees Cantelope at 64.3v(Triple Repeat) Cheese cake at 55.6 degrees Sushi at 65.1 degrees (Triple Repeat) Sushi at 62.9 degrees (Triple Repeat

*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.

*19 Hand sink water temperature below 110'F

3

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

Hand sink without hot water

*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.

*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

Cooked shrimp and raw oysters tounching

*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

*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.

*25 HACCP-Plan submitted

2

228.244 Compliance Facility and Operating Plans. (c) When a HACCP plan is required. (1) Before engaging in an activity that requires a HACCP plan, a food establishment shall submit to the regulatory authority for approval a properly prepared HACCP plan as specified in subsection (d) of this section and the relevant provisions of this chapter if:

*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.

Fly strips

*37 Food storage, prohibited areas in mechanical rooms

1

228.69 Food. Preventing contamination from the premises. (b) Food storage, prohibited areas. Food may not be stored: (5) in mechanical rooms;

*27 Cooling, heating, and holding capacities. Equipment

2

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

Needed for raw shell eggs

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

2

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

Oysters

*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.

Rim and seam dented cans

*40 Reuse of single service articles

1

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

*46 A ware washing sink not used for hand washing or dumping mop water

1

228.111 Equipment, Utensils, and Linens. Equipment, maintenance and operation. (f) Warewashing sinks, use limitation. (1) A warewashing sink may not be used for handwashing as specified in õ228.38(e) of this title (relating to Management and Personnel) or dumping mop water.

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

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: (6) during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;

All hands sink were blocked

*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)

Lack of wiping rag water

*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.

Rusty shelves

Nov 2016

FY2017

11722 MARSH LN #228

CARNIVAL FOOD STORE #77 BAKERY

Routine

2016-11-02T00:00:00.000

90

3460

WEBB CHAPEL

EXT

3460 WEBB CHAPEL EXT

75220

*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

*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

*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

provide correct date marking for the fruits ( pine apple and peach)

*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.

provide cover for all breads

*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.

Nov 2016

FY2017

3460 WEBB CHAPEL EXT

CARNIVAL FOOD STORE #77 MEAT

Routine

2016-11-02T00:00:00.000

86

3460

WEBB CHAPEL

EXT

3460 WEBB CHAPEL EXT

75220

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

3

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

raw chicken, cooked meat store together

*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.

ric

*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.

separate new food and old food sell the old irst

*18 Chemical sanitizer generated onsite, device criteria

3

228.111 Equipment, Utensils, and Linens. Equipment, maintenance and operation. (n) Manual and mechanical warewashing equipment, chemical sanitization temperature, pH, concentration, and hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified in õ228.118(3) of this title shall meet the criteria in õ228.206(a) of this title, shall be used in accordance with the EPA-approved manufacturer's label use instructions,P and shall be used as follows: (6) if a chemical sanitizer is generated by a device located on-site at the food establishment it shall be used as specified in paragraphs (1) - (4) of this subsection and shall be produced by a device that: (A) complies with regulation as specified in õ2(q)(1) and õ12 of the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA);

set up sanitize bucket

*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

for all meat in ric (chicken, pork, beef)

Nov 2016

FY2017

3460 WEBB CHAPEL EXT

TAQUERIA LA VENTANA

Routine

2016-11-02T00:00:00.000

92

920

HARWOOD

S

ST

#140

920 S HARWOOD ST #140

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.

Seals of WIC need cleaning.

*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;

Exposed material in kitchen.

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

3

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

Q.A. Sanitizer goes flat over time and usage. Have employees test sanitizer so that it remains at or above effective concentration.

*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

Chicken stored over beef. If stored on top of one another, foods must be arranged by cooking temperature with highest on the bottom and lower levels above it. Exception is raw shell eggs. These must always be below other foods

Nov 2016

FY2017

920 S HARWOOD ST #140

CINEMARK (WEST PARTY ROOM)

Routine

2016-11-02T00:00:00.000

97

11819

WEBB CHAPEL

RD

11819 WEBB CHAPEL RD

75234

*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.

Three compartment sink

Nov 2016

FY2017

11819 WEBB CHAPEL RD

LITTLE CAESARS PIZZA

Routine

2016-11-02T00:00:00.000

94

3220

FALLS

DR

3

3220 FALLS DR 3

75211

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

3

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

<150 PPM

*02 Cold Hold (41øF/45øF or below)

3

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

SHREDDED CHEESE 45 (DEGREE F)

Nov 2016

FY2017

3220 FALLS DR 3

FOODWORKS DALLAS KITCHEN #7

Routine

2016-11-02T00:00:00.000

100

11830

WEBB CHAPEL

RD

#1200

11830 WEBB CHAPEL RD #1200

75234

Nov 2016

FY2017

11830 WEBB CHAPEL RD #1200

LAKEWOOD CC LADIES' CARDROOM

Routine

2016-11-02T00:00:00.000

96

6430

GASTON

AVE

6430 GASTON AVE

75214

*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;

C. Lemon 55.8F

*45 Physical Facilities Premises-absorbent materials on floors

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (g) Absorbent materials on floors, use limitation. Except as specified in subsection (c)(2) of this section, sawdust, wood shavings, granular salt, baked clay, diatomaceous earth, or similar materials may not be used on floors.

Nov 2016

FY2017

6430 GASTON AVE

FRUTERIA CANO

Routine

2016-11-02T00:00:00.000

90

1133

ZANG

N

BLVD

#110

1133 N ZANG BLVD #110

75203

*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;

*18 Toxic items labeling-non original container

3

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

LABEL CHEMICAL SPRAY BOTTLES

*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).

NEED STEM THERMOMETER

*32 Maintain in Good Repair

2

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

PAINT PEELING/ RUSTY DIRT SIDE FRONT OF ICE MAKER

Nov 2016

FY2017

1133 N ZANG BLVD #110

REX'S SEAFOOD AT THE MARKET

Routine

2016-11-02T00:00:00.000

92

920

HARWOOD

S

ST

#150

920 S HARWOOD ST #150

75201

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

3

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

Equipment to dispense Q.A. Sanitizer non functioning. Revert to Chlorine sanitizer (50ppm minimum) until equipment put back into service.

*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.

Alll reach in coolers should have thermometers that are easily viewed.

*10 Equipment and Utensils Cleaning-contamination

3

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

Can opener blade soiled.

Nov 2016

FY2017

920 S HARWOOD ST #150

TORTILLERIA CUAHUTEMOC

Routine

2016-11-02T00:00:00.000

79

2325

FITZHUGH

N

AVE

#101

2325 N FITZHUGH AVE #101

75204

*07 Food prepared in a private home, unlicensed food manufacturer, wholesaler, may not use in a esta

3

228.62 Food. Approved sources. (a) Compliance with food law. (2) Food prepared in a private home, except as allowed in these rules, or from an unlicensed food manufacturer or wholesaler, is considered to be from an unapproved source and may not be used or offered for human consumption in a food 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.

*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.

*24 Food packaged in a establishment, shall be labeled as specified in law

2

228.79 Food. Labeling. (a) Food labels. (1) Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101, Food Labeling, 9 CFR 317, Labeling, Marking Devices, and Containers, and 9 CFR 381, Subpart N, Labeling and Containers.

Provide common name of the food, manufacturer/packer/distributor name, nutrition labeling, declaration of the quantity, and ingredients.

*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

Salsas, beans, chorizo, and nopales - no date marking.

*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).

*32 Nonfood surfaces-design to be cleaned easily

2

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

Removed newspaper from shelving.

*34 Remove dead/trapped pests

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (l) Removing dead or trapped birds, insects, rodents, and other pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

spiders

*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.

maseca, hominy

*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

*41 Food Label - Bulk food w/ manufatuter labeling

1

228.79 Food. Labeling. (a) Food labels. (3) Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: (A) the manufacturer's or processor's label that was provided with the food; or

Sweet bread

Nov 2016

FY2017

2325 N FITZHUGH AVE #101

BUD AND BURGER 124

Routine

2016-11-03T00:00:00.000

100

2500

VICTORY

AVE

#1063

2500 VICTORY AVE PLZA #1063

75201

Nov 2016

FY2017

2500 VICTORY AVE PLZA #1063

WORLD TRADE CENTER MARKET/ OB-MARKEL JOHNSON

Routine

2016-11-03T00:00:00.000

100

2050

STEMMONS

N

FRWY

2050 N STEMMONS FRWY

75207

Nov 2016

FY2017

2050 N STEMMONS FRWY

BALCONES 123 PLAZA #1062

Routine

2016-11-03T00:00:00.000

97

2500

VICTORY

AVE

#1062

2500 VICTORY AVE PLZA #1062

75201

*10 Equipment and Utensils Cleaning-contamination

3

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

Ice maker had black mold with condensation forming and dripping on top of food ice. Requested management take icemaker out of service until it could be emptied, cleaned, and sanitized. Management agreed and took steps to take equipment out of service.

Nov 2016

FY2017

2500 VICTORY AVE PLZA #1062

OISHII

Routine

2016-11-03T00:00:00.000

85

2525

WYCLIFF

AVE

#110

2525 WYCLIFF AVE STE #110

75219

*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 towel cover rice

*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

fish, corn

*15 Contact RTE Products w/ Bare Hands

3

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

sushi fish, cucumber

*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.

washing utensil in the hand sink

*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;

fried shrimp 76'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

Nov 2016

FY2017

2525 WYCLIFF AVE STE #110

SAM'S CLUB #6376 DELI

Routine

2016-11-03T00:00:00.000

96

4062

LBJ

FRWY

4062 LBJ FRWY

76244

*32 Equipment and Utensils Durability and Strength

2

228.103 Equipment, Utensils, and Linens. Durability and strength. (a) Equipment and utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.

Cup used for a scoop

*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.

Nov 2016

FY2017

4062 LBJ FRWY

EL MERO MERO TAMALERO

Routine

2016-11-03T00:00:00.000

93

920

HARWOOD

S

#110

920 S HARWOOD #110

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.

Vent hood above cooking area shows accumulation of soil and grease. It should be cleaned. The seals on reach in cooler should be cleaned, soil and debris buildup in cracks

*18 Toxic items labeling-non original container

3

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

Sanitizer bucket (white 5 gallon) was not labeled as such at time of inspection.

*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

Cut raw potatoes stored adjacent to raw shell eggs.

Nov 2016

FY2017

920 S HARWOOD #110

THE LOCAL SHOPPE #703

Routine

2016-11-03T00:00:00.000

96

5304

ARAPAHO

RD

5304 ARAPAHO RD

75248

*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.

*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.

*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.

Nov 2016

FY2017

5304 ARAPAHO RD

TIENDA MI MEXICO

Routine

2016-11-03T00:00:00.000

88

2739

NORTHWEST

W

HWY

2739 W NORTHWEST HWY

75220

*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.

dusty/dirty fan vents inside the walk in cooler.

*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.

boxes of meat stored on the floor.

*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.

windex bottle and wd 40 can stored on top of ric in meat market area.

*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 chlorine soln observed at 200 ppm; set to 50 ppm

*32 Maintain in Good Repair

2

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

fix gaskets inside rif

*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.

every employee that handles food must obtain a valid food handler's certificate.

Nov 2016

FY2017

2739 W NORTHWEST HWY

EAGLE TRAVEL CENTER #1/KITCHEN

Routine

2016-11-03T00:00:00.000

83

10969

STEMMONS

N

FRWY

10969 N STEMMONS FRWY

75220

*10 Equipment and Utensils Cleaning-contamination

3

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

clean ice machine; bacteria/slime inside the ice machine

*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

lettuce stored adjacent to raw eggs and raw beef stored above sliced ham inside reach in cooler.

*31 Individual, disposable towels

2

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

must have disposable towels near the hand wash 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.

all employees must obtain a food handler card

*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);

beef at 78 degrees F

*39 Keep utensils handles upright or protected

1

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

keep ice scoop inside the ice machine with the handle upright

*34 Pest Control

1

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

fly observed inside the food prep area.

*21 RFSM - Not On Site

2

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

register with the city of dallas as a registered food service manager

Nov 2016

FY2017

10969 N STEMMONS FRWY

PIZZA PATRON

Routine

2016-11-03T00:00:00.000

92

8100

SPRING VALLEY

RD

8100 SPRING VALLEY RD

75240

*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.

*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

*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.

*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.

Nov 2016

FY2017

8100 SPRING VALLEY RD

ORAN M ROBERTS ELEMENTARY

Routine

2016-11-03T00:00:00.000

97

4919

EAST GRAND

AVE

4919 EAST GRAND AVE

75223

*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;

food unprotected in the dry storage room

*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.

Provide the food handlers cards ( temps)

Nov 2016

FY2017

4919 EAST GRAND AVE

PIZZA HUT#102 PLAZA #1066

Routine

2016-11-03T00:00:00.000

100

2500

VICTORY

AVE

#1066

2500 VICTORY AVE PLZA #1066

75201

Nov 2016

FY2017

2500 VICTORY AVE PLZA #1066

VENDING ROOM 114 PLAZA #1032

Routine

2016-11-03T00:00:00.000

98

2500

VICTORY

AVE

#1032

2500 VICTORY AVE PLZA #1032

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.

Ceiling in walk in cooler and back wall have dust accumulating on condesation.

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

1

228.149 Water, Plumbing, and Waste. Plumbing, operation and maintenance. (e) System maintained in good repair. A plumbing system shall be: (2) maintained in good repair.

Drain in mop sink clogged, not draining. Other drains functioning properly.

Nov 2016

FY2017

2500 VICTORY AVE PLZA #1032

VENDING ROOM 123 PLAZA # 1060

Routine

2016-11-03T00:00:00.000

99

2500

VICTORY

AVE

#1082

2500 VICTORY AVE PLZA #1082

75201

*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;

Total of 4 ceiling tiles missing in two areas, one above entrance, the other behind walk in cooler.

Nov 2016

FY2017

2500 VICTORY AVE PLZA #1082

BURGER KING

Routine

2016-11-03T00:00:00.000

90

6085

SAMUELL

BLVD

6085 SAMUELL BLVD

75228

*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.

RFSM certificates not displayed

*21 RFSM - Not On Site

2

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

RFSM must be on site during the operation. ( serv safe not valid wall certificate)

*29 Food thermometers provided and accessible

2

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

provide a thermometer for the walk in freezer.

*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 outside dumpster doors area left open

*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.

drinking non designated area. drink cups on rack next to equipment used in the food process.

*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 need certificate for food handling.

*45 Cleaning floors, dustless methods

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (c) Cleaning floors, dustless methods. (1) Except as specified in paragraph (2) of this subsection, only dustless methods of cleaning shall be used, such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds.

clean the floor in the walk in freezer.

Nov 2016

FY2017

6085 SAMUELL BLVD

SMOOTHIE FACTORY

Follow-up

2016-11-03T00:00:00.000

67

6105

GREENVILLE

AVE

6105 GREENVILLE AVE

75206

*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;

Spinach 59.8 F

*09 Food on display shall be protected from contamination

3

228.70 Food. Preventing contamination by consumers. (a) Food display. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.

wheat grass for smoothie stored unprotected in fridge accessible to customers

*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.

*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.

cooler gaskets moldy

*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

no utensils near chemical storage area

*14 Wash hands after all other activities

3

228.38 Management and Personnel. Hands and Arms. (d) When to wash. Food employees shall clean their hands and exposed portions of their arms as specified under 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:; (9) after engaging in other activities that contaminate the hands.

touched pesticide can then returned to serving customers without washing handled money then food

*20 Conveying Sewage

3

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

wastewater from AC unit in freezer must be disposed of properly, not dripping out of pipe onto ground

*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.

over prep area

*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.

*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se

3

228.118 Equipment, Utensils, and Linens. Sanitization methods, hot water and chemicals. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: (3) chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified in õ228.111(n) of this title by providing: (B) a contact time of at least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) or a pH of 8 or less and a temperature of at least 24 degrees Celsius (75 degrees Fahrenheit);

rinse dish without sanitize

*15 Contact RTE Products w/ Bare Hands

3

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

employee touched mint with bare hands, discarded

*21 RFSM - Not On Site

2

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

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

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

yogurt without date or name label

*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.

both blocked on 3 of 4 sides

Nov 2016

FY2017

6105 GREENVILLE AVE

PACIFIC SPICE

Routine

2016-11-03T00:00:00.000

89

15203

KNOLL TRAIL

DR

#110

15203 KNOLL TRAIL DR #110

75248

*21 No unnecessary personnel allowed in food prep area

2

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

*28 Date marking commercially prepared RTE/ TCS food

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

sushi frozen salmon

*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.

*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.

dish washer

*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.

walk in cooler

*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.

Nov 2016

FY2017

15203 KNOLL TRAIL DR #110

EDUARDO MATA ELEMENTARY

Routine

2016-11-03T00:00:00.000

94

7420

LA VISTA

DR

7420 LA VISTA DR

75214

*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.

Provide a RFSM on site during the operation.

*32 Equipment clearance of cleaning space

1

228.110 Equipment, Utensils, and Linens. Installation (b) Fixed equipment, elevation or sealing. (2) If no part of the floor under the floor-mounted equipment is more than 15 centimeters (6 inches) from the point of cleaning access, the clearance space may be only 10 centimeters (4 inches).

the crates used as shelving in the walk in cooler / freezers

*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.

RFSM certificate not posted

*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.

provide the food handlers certificates for all employees.

Nov 2016

FY2017

7420 LA VISTA DR

BURGER HOUSE

Routine

2016-11-03T00:00:00.000

80

6248

MOCKINGBIRD

E

LN

6248 E MOCKINGBIRD LN

75214

*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;

s. tomatoes 48.5, s. cheese 47.8,lettuce 39.1 r. beef patties 49.6,,

*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 (inside & outside)

*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 duty

*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.

As of Sept 1, 2016, provide food handlers for all employees

*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

*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.

eating in prep area

*36 Cloths in-use for wiping between uses stored

1

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

improperly stored

*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.

cross contamination by air vent leaking onto food items

*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

improperly thawing methods on ground beef patties

*39 Store all equipment & utensil covered or inverted

1

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

utensils improperly stored

*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 and walls

*43 Clean vent syst:Intake/exhaust air ducts

1

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

*45 Physical Facilities Premises-absorbent materials on floors

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (g) Absorbent materials on floors, use limitation. Except as specified in subsection (c)(2) of this section, sawdust, wood shavings, granular salt, baked clay, diatomaceous earth, or similar materials may not be used on floors.

remove all absorbent materials in kitchen/ prep area

Nov 2016

FY2017

6248 E MOCKINGBIRD LN

MEAT POINT

Routine

2016-11-03T00:00:00.000

80

7114

CAMPBELL

RD

#102

7114 CAMPBELL RD #102

75248

*36 Cloths in-use for wiping between uses stored

1

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

KEEP WET CLOTH IN SANITIZER BUCKET

*14 When to wash hands before donning new gloves

3

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

WASH HANDS BEFORE DONNING NEW GLOVES

*32 Maintain in Good Repair

2

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

BROKEN GASKETS

*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.

PROVIDE REGISTERED FOOD SERVICE MANAGER CERTIFICATE

*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 AROUND COOLER DOORS

*18 Toxic items labeling-non original container

3

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

PROVIDE LABEL FOR FOOD STORAGE CONTAINERS, PROVIDE LABEL FOR SANITIZER BUCKET

*15 Contact RTE Products w/ Bare Hands

3

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

DO NOT TOUCH RTE FOOD WITH BARE HANDS

*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.

PROVIDE FOOD HANDLER CARD

*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.

OBSERVED HAIR ON PASTA, ALSO ICE FOR HUMAN CONSUMPTION

*31 No soap at handsink

2

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

PROVIDE SOAP

Nov 2016

FY2017

7114 CAMPBELL RD #102

IVY KITCHEN

Routine

2016-11-03T00:00:00.000

86

5409

BELTLINE

RD

#100

5409 BELTLINE RD #100

75254

*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;

*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.

*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

*07 Parasite destruction, shall be frozen and stored at a temperature of -4øF or below for (7 days)

3

228.72 Food. Freezing. (a) Parasite destruction. (1) Except as specified in paragraph (2) of this subsection, before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinatedpartially cooked fish other than molluscan shellfish shall be: (A) frozen and stored at a temperature of -20 degrees Celsius (-4 degrees Fahrenheit) or below for 168 hours (7 days) in a freezer;

put the date on the salmon

*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;

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

1

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

*29 Thermometer shall be easily readable

2

228.106 Equipment, Utensils, and Linens. Functionality of equipment. (l) Temperature measuring devices. (4) Temperature measuring devices shall be designed to be easily readable.

Nov 2016

FY2017

5409 BELTLINE RD #100

FANNIN INNOVATION DESIGN

Routine

2016-11-03T00:00:00.000

100

4800

ROSS

AVE

4800 ROSS AVE

75204

Nov 2016

FY2017

4800 ROSS AVE