Inspection data through 1/25/18

GORDITAS AHUALULCO SLP

Routine

2024-01-22T00:00:00.000

87

1209

FORT WORTH

AVE

#102

1209 FORT WORTH AVE #102

75208

*10 Clean Sight and Touch

3

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

Can opener blade observed w/ heavy rust/food build-up

*18 Toxic items labeling-non original container

3

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

Label all non-original chemical spray bottles with contents

*32 Equipment and Utensils Multiuse Materials durable

2

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

Replace oxidized can opener blade

*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.

Due to build-up present on blade of can opener any food/can opened with can opener exposed to cross contamination

*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 food waste

*20 Grease Trap Tickets

3

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

No current liquid waste manifest

Jan 2024

FY2024

{"type":"Point","coordinates":[-96.855978,32.763332]}

REFRESQUERIA LA BOTANA #3

Routine

2024-01-22T00:00:00.000

87

11200

HARRY HINES

BLVD

#H3

11200 HARRY HINES BLVD #H3

75229

*22 Accredited food handler certificate - 60 days

2

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

*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;

*43 Light bulbs, light shields provided

1

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

*10 Clean Sight and Touch

3

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

*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.

*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;

*47 Other Violations

1

*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.

*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.

Jan 2024

FY2024

MICHELADAS RESTAURANT

Routine

2024-01-22T00:00:00.000

69

2828

WEBB CHAPEL

EXT

2828 WEBB CHAPEL EXT

75220

*02 Cold Hold (41øF/45øF or below)

3

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

Observed in WIC, Rice @ 44.8 F, pastor @ 45.1 F, raw beef @ 45.1 F, raw chicken @ 45.1 F, beans @ 44.7 F (refried), in RIC fajita @ 61.5 F, tripa @ 58.7 F, pastor @ 60.7 F, raw chicken @ 56.6 F, trompo @ 58 F

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

3

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

Observed raw beef over RTE food, veggies, fries, observed raw eggs stored over cooked food in WIC

*10 Clean Sight and Touch

3

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

Observed mold inside ice machine and debris/food stains inside microwave, observed soiled knifes stored in RIC and on wall hangers

*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

after handling raw food (fish)

*19 Water & Plumbing in good repair- per code

3

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

Repair leak under 3-comp sink @ bar

*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 Food Manager on site during all hours of operation

*22 Washing hands only at a designated hand sink

2

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

not 3-comp sink

*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.

Repair RICs observed not to hold temps @ 41 F or lower in kitchen and taco area

*32 Damaged Equipment

2

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

Repair damaged/torn gaskets on RIC/WIC

*36 Cloths in-use for wiping food spills used for no other purpose

1

228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (d) Wiping cloths, use limitation. (1) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (B) used for no other purpose.

*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;

Store food container in WIC under rusted shelfs with protective covering

*38 Thawing. under running water criteria - water velocity

1

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

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

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: (A) in a clean, dry location;

molcajetes, knifes in kitchen and taco area

*42 Dirty nonfood contact surfaces

1

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

Clean exterior of equipment when contamination occurs or if dirty/soiled, clean dirty venthood and RIC/WIC gaskets, remove tape covering on storage shelves in kitchen

*44 Solid waste to be discarded in approved landfill

1

228.154 Water, Plumbing, and Waste. Facilities for Disposal and Recycling, Community or Individual Facility. Solid waste not disposed of through the sewage system such as through grinders and pulpers shall be recycled or disposed of in an approved public or private community recycling or refuse facility; or solid waste shall be disposed of in an individual refuse facility such as a landfill or incinerator which is sized, constructed, maintained, and operated according to 30 TAC Chapter 330, Municipal Solid Waste.

Maintain garbage container site clean and free of litter/debris

*45 Premises shall be maintained in good repair

1

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

Repair baseboards and walls in hallway

*47 Other Violations

1

Post 'choking poster' sign for public view

Jan 2024

FY2024

ABYSSINIA MARKET

Routine

2024-01-22T00:00:00.000

83

9191

FOREST

LN

#1A

9191 FOREST LN #1A

75243

*18 First aid kit not to contaminate food, utensil

3

228.211 Poisonous or Toxic Materials. First aid supplies, storage. First aid supplies that are in a food establishment for the employees# use shall be: (2) stored in a kit or a container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles.

First aid kit cannot be stored above food or next to it.

*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

Cannot store raw beef above cut vegetables.

*28 Date marking combined ingredients for RTE/ TCS food

2

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

Need to date mark all cooked food.

*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.

Does not have manufacturing license to pack food, expired in 2020.

*25 Have HACCP plan: reduced oxygen packaging

2

228.77 Food. Clostridium Botulinum and Listeria Monocytogenes Controls Reduced oxygen packaging criteria. (2) Except as specified in paragraph (6) of this section, a food establishment that packages TCS food using a reduced oxygen packaging method shall implement a HACCP plan that contains the information specified in õ228.244(d)(2) and (4) of this title and that:

Need HACCP plan for beef jerky made & packaged.

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

1

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

Cover food & RTE food.

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

1

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

Label food containers.

*42 Floors/walls/ceiling/nonfood dirty

1

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

Clean under equipment & dust above food on ceiling.

*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.

Cannot pour food in hand sink.

Jan 2024

FY2024

ANGELICA'S MEXICAN RESTAURANT

Routine

2024-01-22T00:00:00.000

90

951

BELTLINE

S

RD

B

951 S BELTLINE RD B

75253

*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.

observed no labeling on bleach bottle and sanitizer over 200ppm

*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).

thermometer missing on rif and ric

*35 Jewelry Prohibition

1

228.40 Management and Personnel. Jewelry Prohibition. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands.

observed employees wearing ear rings while cooking

*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

observed no labeling on bulk food container

*42 Dirty nonfood contact surfaces

1

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

venter hood needs cleaning to all grease and food debris

*45Physical Facilities Floors,Walls,Ceilings

1

228.173 Physical Facilities. Floors, walls, and ceilings. (a) Cleanability. Except as specified under subsection (d) of this section, and except for antislip floor coverings or applications that may be used for safety reasons, the floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable,

repair celings in kitchen

*47 Handwashing signage

1

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

provide hand washing sign on hand sink

Jan 2024

FY2024

GORDITAS LA MINA

Routine

2024-01-22T00:00:00.000

89

11200

HARRY HINES

BLVD

#E3

11200 HARRY HINES BLVD #E3

75229

*10 Sanitization after Cleaning

3

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

No sanitizer, only washing with detergent.

*18 Medicines labeled and stored properly

3

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

med stored improperly

*19 One Inch Air Gap

3

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

one inch air grap between 3-sink and floor gap

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

2

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

need date marking of liquids in RIC

Jan 2024

FY2024

MALI THAI KITCHEN

Routine

2024-01-22T00:00:00.000

94

9191

FOREST

LN

#3

9191 FOREST LN #3

75243

*18 Medicines labeled and stored properly

3

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

Cannot store medicine above or next to food.

*34 Outer openings:closing holes, gaps

1

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

Gap at bottom of back door. Openings on back over head door.

*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 all handles up.

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

1

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

Label all bulk containers or shakers.

Jan 2024

FY2024

LAS HUASTECAS

Routine

2024-01-22T00:00:00.000

80

7124

MILITARY

PKWY

7124 MILITARY PKWY

75227

*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, gaskets, fan covers, coolers (wic/wif)

*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

observed tray with food sit on trash cans

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

1

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

store sanitizer bucket off floor

*34 Outer openings:closing holes, gaps

1

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

observed gap at back and entrance doors

*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

*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

*33 Rinsing procedures - 3 compartment sink

2

228.115 Equipment, Utensils, and Linens. Methods of cleaning. (f) Rinsing procedures. Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: (1) use of a distinct, separate water rinse after washing and before sanitizing if using: (A) a three-compartment sink;

set up 3 com sink to wash utensils no mop sink

*47 Conditions of Permit-in use of food equipment

1

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

provide sign about inspection report

*45 Premises shall be maintained in good repair

1

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

replace wet/damaged ceiling tiles

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

3

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

observed raw trompo stored above salsa in wic

*39 Equipment-doors, seal hinges adjusted/intact

1

228.111 Equipment, Utensils, and Linens. Equipment, maintenance and operation. (a) Good repair and proper adjustment. (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

gaskets around cooler doors need repair

*31 Handwashing lavatory - used for other purpose

2

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

observed utensils in hand sink

Jan 2024

FY2024

ANNA'S DELI

Routine

2024-01-22T00:00:00.000

92

7777

FOREST

LN

C-A92

7777 FOREST LN # C-A92

75230

*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.

*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

*21 RFSM - Not On Site

2

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

Jan 2024

FY2024

PRESBYTERIAN HOSPITAL MAIN CAFE

Routine

2024-01-22T00:00:00.000

99

8200

WALNUT HILL

LN

8200 WALNUT HILL LN

75231

*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;

Jan 2024

FY2024

DOLCERIA GLORIA

Routine

2024-01-22T00:00:00.000

97

11200

HARRY HINES

BLVD

#C12

11200 HARRY HINES BLVD #C12

75229

*47 Conditions of Permit-in use of food equipment

1

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

*24 Food Label- manufacture/packer/distrubtor name

2

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

Jan 2024

FY2024

PARSONS HOUSE PRESTON HOLLOW

Routine

2024-01-22T00:00:00.000

92

4205

NORTHWEST

W

HWY

4205 W NORTHWEST HWY

75220

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

3

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

cannot store raw food (bacon, eggs) above ready to eat food (veggies)

*42 Nonfood-contact surfaces material

1

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

clean the interior of the reach in cooler

*16 Substitued pasteurized eggs/broken eggs....

3

228.82 Food. Additional safeguards, requirements for food establishments serving highly susceptible populations. Pasteurized foods and prohibited food. In a food establishment that serves a highly susceptible population: . (2) Pasteurized eggs, egg products. Pasteurized shell eggs or pasteurized liquid, frozen, or dry eggs or egg products shall be substituted for raw shell eggs in the preparation of: (B) except as specified in paragraph (6) of this subsection, recipes in which more than one egg is broken and the eggs are combined;

provide pasteurized eggs (shelled eggs not pasteurized)

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

1

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

store food 6 inches off the ground (food on floor in the walk in freezer)

Jan 2024

FY2024

HATTIE B'S HOT CHICKEN

Routine

2024-01-22T00:00:00.000

92

3000

MAIN

ST

3000 MAIN ST

75226

*10 Clean Sight and Touch

3

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

CLEAN THE INTERIOR OF THE ICE MACHINE

*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

*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.

*42 Floors/walls/ceiling/nonfood dirty

1

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

CLEAN UNDERNEATH 3-COMP SINK

Jan 2024

FY2024

ORANGE CAFE

Routine

2024-01-22T00:00:00.000

98

7777

FOREST

LN

B-A86

7777 FOREST LN B-A86

75230

*21 RFSM - Not On Site

2

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

Jan 2024

FY2024

AK C-STORE

Routine

2024-01-22T00:00:00.000

93

7995

LBJ

FRWY

#110

7995 LBJ FRWY #110

75251

*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 and sanitize inside ice machine

*29 Cold/hot hold unit thermometer easily viewable

2

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

Provide thermometers in all coolers and freezers

*39 Equipment in good repair and proper adjustment.

1

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

Replace gasket on WIC door

*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 WIC shelves and cardboard on floor

Jan 2024

FY2024

WENDY'S 94100

Routine

2024-01-22T00:00:00.000

95

5215

SPRING VALLEY

RD

5215 SPRING VALLEY RD

75254-3007

*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 and sanitize inside microwave

*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.

Dispose and replace broken utensils

Jan 2024

FY2024

PRESBYTERIAN HOSPITAL - HAMON TOWER

Routine

2024-01-22T00:00:00.000

98

8200

WALNUT HILL

LN

8200 WALNUT HILL LN

75231

*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;

Jan 2024

FY2024

MICHELENEAS

Routine

2024-01-22T00:00:00.000

88

7002

MILITARY

PKWY

#100

7002 MILITARY PKWY #100

75227

*34 Outer openings:closing holes, gaps

1

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

REPAIR GAP AT ENTRANCE DOOR

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

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: (A) in a clean, dry location;

DO NOT HANG UTENSILS ON OVEN HANDLE

*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

CLEARLY DATE MARK TCS FOOD FOR 7 DAYS ONLY

*43 Light bulbs, light shields provided

1

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

REPLACE NON WORKING LIGHT BULBS ON VENT A HOOD

*32 Damaged Equipment

2

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

REPAIR LEAKING COMPRESSOR IN WIF

*45 Lockers to be used to store personal items

1

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

USE LOCKER OR DESIGNATED AREA FOR PERSONAL ITEMS

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

1

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

PROVIDE LABEL FOR FOOD STORAGE CONTAINERS

*26 Food Consumer Advisory-raw food

2

228.80 Food. Consumer advisory. (a) Except as specified in õ228.71(a)(3), (a)(4)(D) and õ228.82(3) of this title, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in subsections (b) and (c) of this section, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.

PROVIDE

*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 CABINETS INSIDE, GASKETS, COOLERS,

Jan 2024

FY2024

NEW CHINA TOWN

Routine

2024-01-22T00:00:00.000

97

2850

DAVIS

W

ST

2850 W DAVIS ST

75211

*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 spoons with handle upright

*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 grease build up that is on grill area

*47 Conditions of Permit-in use of food equipment

1

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

post consumer health sign or post health report

Jan 2024

FY2024

SALAM SUPER MARKET

Routine

2024-01-22T00:00:00.000

93

9780

LBJ

FRWY

#110

9780 LBJ FRWY #110

75243

*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.

Need a manufacturing license to label repackaged food.

*26 Allergen Labeling

2

228.79 Food. Labeling. (a) Food labels. (2) Label information shall include: (E) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient;

Label food with nuts allergens.

*41 Food Labeling - Bulk food for self dispensing

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:

*34 Outer openings:closing holes, gaps

1

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

Opening at back door (bottom).

*45 Unnecessary articles prohibited

1

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

Remove excess equipment.

Jan 2024

FY2024

UTOPIA FOOD & FITNESS

Routine

2024-01-22T00:00:00.000

97

11909

PRESTTON

RD

1486

11909 PRESTTON RD STE 1486

75230-6114

*10 Clean Sight and Touch

3

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

clean the microwave

Jan 2024

FY2024

SUBWAY SANDWICHES

Routine

2024-01-22T00:00:00.000

97

2425

COCKRELL HILL

S

RD

2425 S COCKRELL HILL RD

75211

*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.

obtain food service manager certificate and post

*47 Conditions of Permit-in use of food equipment

1

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

post

Jan 2024

FY2024

{"type":"Point","coordinates":[-96.89398,32.73914]}

JACK IN THE BOX #3781

Routine

2024-01-22T00:00:00.000

97

1301

HAMPTON

N

RD

1301 N HAMPTON RD

75208

*22 Accredited food handler certificate - 60 days

2

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

Get food handler certificates for all employees that do not have food manager certificate

*42 Floors/walls/ceiling/nonfood dirty

1

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

Clean food on floor of walk-in freezer

Jan 2024

FY2024

FAMILY DOLLAR #5741

Routine

2024-01-22T00:00:00.000

97

15329

SEAGOVILLE

RD

15329 SEAGOVILLE RD

75253

*10 Clean Sight and Touch

3

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

observed dirty cooler containing packaged food and drinks. make sure to clean it properly

Jan 2024

FY2024

EL TIZ #5

Routine

2024-01-22T00:00:00.000

92

2222

FORT WORTH

AVE

#160

2222 FORT WORTH AVE #160

75211

*06 Time as PHC:provide written procedures on site

3

228.75 Food. Time and temperature control. (i) Time as a public health control. (1) Except as specified in paragraph (4) of this subsection if time without temperature control is used as the public health control for a working supply of TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service. Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify:

Food said to be rotated/changed every 2 hrs but no time marking

*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 food manager on site

*32 Equipment & Utensils smooth easily cleanable

2

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

Wire racks rusted>remove or replace

*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 food/grease accumulation on wire racks in walk-in cooler

Jan 2024

FY2024

{"type":"Point","coordinates":[-96.855978,32.763332]}

HENDERSON CHICKEN

Routine

2024-01-22T00:00:00.000

92

8266

ABRAMS

RD

8266 ABRAMS RD

75231

*39 Store all equipment & utensil covered or inverted

1

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

Invert to go containers.

*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 build up on can opener blade.

*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;

No paper towels at hand sink in bathroom.

*42 Floors/walls/ceiling/nonfood dirty

1

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

Clean floors, WIC door, floors in WIC, drains, hand sink knobs.

*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.

Fix holes in walls, open tile, or broken tile.

Jan 2024

FY2024

THE MERCURY GRILL

Routine

2024-01-22T00:00:00.000

92

11909

PRESTON

RD

#1418

11909 PRESTON RD #1418

75230

*31 Individual, disposable towels

2

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

provide paper towels at hand sink

*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 Nonfood-contact surfaces material

1

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

clean the interior of the reach in coolers (dessert cooler) and gaskets

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

1

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

store sanitizer bucket off the floor

*39 Store equipment & utensils - avoid contamination

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: (B) where they are not exposed to splash, dust, or other contamination; and

properly store ice scooper (observed on top of soda cans)

Jan 2024

FY2024

CARNITAS LA COTORRA

Routine

2024-01-22T00:00:00.000

84

2031

BUCKNER

S

BLVD

#A

2031 S BUCKNER BLVD #A

75217

*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, SHELVES, FAN COVERS, TABLES, COOLERS

*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

COVER FOOD TO AVOID CONTAMINATION

*47 Conditions of Permit-in use of food equipment

1

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

PROVIDE SIGN ABOUT INSPECTION REPORT

*40 Reuse of single service articles

1

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

DO NOT REUSE SINGLE USE ARTICLES

*31 Handwashing lavatory - used for other purpose

2

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

OBSERVED UTENSILS IN HAND SINK

*32 Approved Food Contact Equip.

2

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

USE APPROVED FOOD CONTAINERS TO STORE FOOD

*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

WET WIPING CLOTHS SIT ON PREP TABLE

*39 Equipment-doors, seal hinges adjusted/intact

1

228.111 Equipment, Utensils, and Linens. Equipment, maintenance and operation. (a) Good repair and proper adjustment. (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

GASKETS AROUND COOLER DOOR

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

3

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

RAW SHELLED EGGS STORED ABOVE CARNITAS IN WIC

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

1

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

PERSONAL DRINK BOTTLES SIT ON PREP TABLE

*33 Rinsing procedures - 3 compartment sink

2

228.115 Equipment, Utensils, and Linens. Methods of cleaning. (f) Rinsing procedures. Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: (1) use of a distinct, separate water rinse after washing and before sanitizing if using: (A) a three-compartment sink;

SET UP 3 COM SINK WASH RINSE SANITIZED AIR DRYING

Jan 2024

FY2024

CHICK-FIL-A

Routine

2024-01-22T00:00:00.000

99

8200

WALNUT HILL

LN

8200 WALNUT HILL LN

75231

*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;

Jan 2024

FY2024

COMMERCIAL KITCHEN

Routine

2024-01-22T00:00:00.000

86

2550

RED BIRD

W

LN

#402

2550 W RED BIRD LN #402

75237

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

3

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

observed on the middle shelves, needs to be stored at bottom shelves

*20 Grease Trap Tickets

3

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

provide grease trap tickets on site

*19 One Inch Air Gap

3

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

must provide a 1 inch air gap on 3 comp sink pipe

*28 Date marking combined ingredients for RTE/ TCS food

2

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

observed rte and tcs food with no date marking

*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;

paper towel missing on toilet

*35 Jewelry Prohibition

1

228.40 Management and Personnel. Jewelry Prohibition. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands.

observed employees wearing earring while handling food

Jan 2024

FY2024

CHIPOTLE MEXICAN GRILL

Routine

2024-01-22T00:00:00.000

100

2242

FORT WORTH

AVE

#100

2242 FORT WORTH AVE #100

75211

Jan 2024

FY2024

{"type":"Point","coordinates":[-96.855978,32.763332]}

MESO MAYA RESTAURANT

Routine

2024-01-22T00:00:00.000

88

11909

PRESTON

RD

1426

11909 PRESTON RD 1426

75252

*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.

Dishwasher temp not shown/working (for high temp dishwashers rinse should be at 180F, clean soda nozzle at bar

*24 Food Labeling- with common name of the food

2

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

label squeeze bottles

*18 Toxic items labeling-non original container

3

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

label toxic chemical spray bottles

*45 Premises shall be maintained in good repair

1

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

replace/repair damaged celling tiles

*36 Cloths in-use for wiping between uses stored

1

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

store wet wiping cloths in sanitizer bucket

*29 Food thermometers provided and accessible

2

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

provide thermometers for reach in coolers on the cookline

Jan 2024

FY2024

DAIRY QUEEN #13981

Routine

2024-01-22T00:00:00.000

95

2127

FORT WORTH

AVE

2127 FORT WORTH AVE

75211

*11 Distressed merchandise, segregation and location

3

228.184 Physical Facilities. Distressed merchandise, segregation and location. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles.

With any food products meant to be thrown away or returned for credit must be distinguished

*42 Floors/walls/ceiling/nonfood dirty

1

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

Clean any food waste in walk-in cooler & freezer

*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.

Fix leak at mop sink

Jan 2024

FY2024

REFRESQUIERIA SAN LUIS

Routine

2024-01-22T00:00:00.000

75

11200

HARRY HINES

BLVD

#S4

11200 HARRY HINES BLVD #S4

75211

*6 Discard PHF is exceeds time/temp combinations

3

228.75 Food. Time and temperature control. (h) Ready-to-eat, TCS food, disposition. (1) A food specified in subsection (g)(1) or (2) shall be discarded if it: (A) exceeds either of the temperature and time combinations specified in subsection (g)(1) of this section, except time that the product is frozen.

REMOVE EXP EGGS FROM RIC (EXP DEC 18TH '23)

*18 Use toxics according to additional condition

3

228.204 Poisonous or Toxic Materials. Presence and use. (b) Conditions of use. Poisonous or toxic materials shall be: (1) used according to: (D) additional conditions that may be established by the regulatory authority.

Sanitize Solution TOO STRONG

*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

HANDWASHING SINK LEAKING

*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 MANAGER NOT ON SITE

*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

NO DATE MARK IN ITEMS IN RIC

*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;

TOWELS NOT PLACED IN A Sanitized BUCKET

*32 Damaged Equipment

2

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

MISSING GLASS DOOR ON COOLER IN THE BACK

*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.

FRUIT FLIES ALL OVER IN AREA

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

1

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

PERSONAL COFFEE DRINKS IN FOOD 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

WIPING CLOTHES NOT STORED CORRECTLY

*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 ALL OF AREAS OF STORE

*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.

MISSING LIGHT Shield

*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.

FLOOR TILES NEED REPAIR

*22 Accredited food handler certificate - 60 days

2

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

NO FOOD HANDLER ON SITE

Jan 2024

FY2024

MARGARITAS RESTAURANT

Routine

2024-01-21T00:00:00.000

77

2414

FITZHUGH

N

AVE

2414 N FITZHUGH AVE

75204

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

1

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

observed staff drinking cups not stored in designated location

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

3

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

observed staff using bare hands to hand

*37 Food shall be protected from contamination by storing the food in a clean, dry location

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: (A) in a clean, dry location;

meat thawing on the floor

*27 Cool TCS foods using proper methods

2

228.75 Food. Time and temperature control. (e) Cooling methods. (1) Cooling shall be accomplished in accordance with the time and temperature criteria specified in subsection (d) of this section by using one or more of the following methods based on the type of food being cooled: (E) using containers that facilitate heat transfer;

rice observed not cooling at the correct temp

*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.

walls throughout kitchen area

*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.

floor tiles observed not in good repair kitchen/cook line

*46 Toilet tissue, availability

1

228.176 Physical Facilities. Toilets and urinals. (b) Toilet tissue, availability. A supply of toilet tissue shall be available at each toilet.

no paper towels in womens restroom

*14 When to wash hands between raw and RTE foods

3

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

staff must wash hands between contamination

*33 Rinsing Equipment and Utensils after Cleaning and Sanitizing

2

228.125 Equipment, Utensils, and Linens. Preventing Contamination. (d) Rinsing Equipment and Utensils after Cleaning and Sanitizing. After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use unless: (1) the rinse is applied directly from a potable water supply by a warewashing machine that is maintained and operated as specified in õ228.106 and õ228.111 of this title;

dishwasher observed not washing dishes correctly (wash/ rinse/sanitize/air dry)

*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

all cooked rte foods must be date marked with expiration dates

*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.

detail clean all food contact surfaces/non grill/stove top etc

*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 can opener blade

*22 Accredited food handler certificate - 60 days

2

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

food handler missing

Jan 2024

FY2024

TRE STELLE COFFEE CO.

Routine

2024-01-21T00:00:00.000

94

17390

PRESTON

RD

#210

17390 PRESTON RD #210

75252

*29 Sanitizing solutions, testing devices

2

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

provide test strips for blue sanitizer

*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

clarify fates on packaged sandwiches from deli prep date and expiration date needs to be provided

*24 Food Label- manufacture/packer/distrubtor name

2

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

provide name and location of where breakfast tacos are from on label

Jan 2024

FY2024

{"type":"Point","coordinates":[-79.818665031,39.495761995]}

HOT N CREAMY DONUTS

Routine

2024-01-21T00:00:00.000

94

7877

FRANKFORD

RD

#101

7877 FRANKFORD RD STE #101

75252

*10 Sanitization after Cleaning

3

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

EMPLOYEE STATES THAT THEY DO NOT SANITIZE ONLY WASH+DRY+RINSE

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

3

228.75 Food. Time and temperature control. (i) Time as a public health control. (1) Except as specified in paragraph (4) of this subsection if time without temperature control is used as the public health control for a working supply of TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service. Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify: (B) methods of compliance with subsection (d) of this section for food that is prepared, cooked, and refrigerated before time is used as a public health control.

PROVIDE LOG PER PREPARED + DISCARDED DAILY FOR TCS /MEAT +EGG ITEMS. USE ACCURATE TIMES

Jan 2024

FY2024

VENEZUELAN TREATS LLC

Routine

2024-01-21T00:00:00.000

96

17390

PRESTON

RD

#240

17390 PRESTON RD #240

75252

*24 Food Label- manufacture/packer/distrubtor name

2

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

provide label and name of product, location of preparation

*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 date of prep and date of expiration on packaged meals, cheese, desserts

Jan 2024

FY2024

HAUTE SWEETS PATISSERIE

Routine

2024-01-21T00:00:00.000

93

6959

ARAPAHO

RD

106

6959 ARAPAHO RD 106

75248

*24 Food Label- manufacture/packer/distrubtor name

2

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

SWEET FIREFLY'S PINTS OF ICE CREAM DO NOT HAVE PROPER LABELS. ESTABLISHMENT IS IN RICHARDSON AND DELIVERING PRODUCTS FOR CUSTOMER SELF SERVICE

*31 Heated air hand drying device

2

228.175 Physical Facilities. Handwashing Sinks. (c) Hand drying provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (3) a heated-air hand drying device.

EMPLOYEES NEED PAPER TOWELS IN RESTROOM TO OPEN DOOR AND AVOID CONTAMINATION. AIR DRYER IS NOT SUFFICIENT

*32Outfitter Operations

2

228.224 REQUIREMENTS APPLICABLE TO CERTAIN ESTABLISHMENTS Outfitter Operations (g) Potable water. (2) must be stored in a clean sanitized container that is easily cleanable and good condition.

METAL BRISTLE BRUSHES MAY NOT BE USED FOR CLEANING UTENSILS

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

1

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

DO NOT STORE PERSONAL LUNCHES OVER PRODUCT

Jan 2024

FY2024

TEA DADDY

Routine

2024-01-21T00:00:00.000

93

4727

FRANKFORD

RD

#337

4727 FRANKFORD RD #337

75287

*20 Grease Trap Tickets

3

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

PROVIDE SERVICE EVERY 90 DAYS

*29 Sanitizing solutions, testing devices

2

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

PROVIDE TEST STRIP FOR SANITIZER

*45 Ceiling easily cleanable and light in color

1

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

DUST OBSERVED IN CEILING TILE THROUGHOUT- MAINTAIN CLEAN

*47 Other Violations

1

PROVIDE AND MAINTAIN RECORD OF GREASE TRAP AND PEST CONTROL ONSITE

Jan 2024

FY2024

BLU'S

Routine

2024-01-21T00:00:00.000

82

17630

PRESTON

RD

17630 PRESTON RD

75252

*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 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.

crate of frys on the floor

*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.

shelving for clean equipment / drying

*42 Nonfood-contact surfaces material

1

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

clean 3 comp, heavy accumulation of grease under equipment

*29 Sanitizing solutions, testing devices

2

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

provide test strops for quat sanitizer, observed discolored

*14 When to wash hands

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:

employee had raw hamburger meat then opened refrigerator door

*45 Premises shall be maintained in good repair

1

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

observed standing water in ware wash area

*22 Accredited food handler certificate - 60 days

2

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

all employees should have food handler

*20 Grease Trap Tickets

3

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

provide trip ticket

Jan 2024

FY2024

BRAZIL LATINO FOOD & MUSIC

Routine

2024-01-21T00:00:00.000

84

4727

FRANKFORD

RD

#373

4727 FRANKFORD RD #373

75287

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

3

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

raw shell eggs stored over raw beef kabbobs, onions on the floor

*20 Grease Trap Tickets

3

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

provided record of grease trap service

*30 Food Establishment Permit

2

SEC. 17-10.2. ADDITIONAL REQUIREMENTS. (c) Permits. (1) Requisite. A person shall not operate a food establishment inside the city without a permit issued by the director. A separate permit is required for: (A) each establishment that is under a separate ownership;

provide food establishment permit and display

*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.

open personal drinks in food prep area

*40 Store single-service item in original package

1

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

single use garlic containers reuse for food storage

*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;

provide TCS food s to be held at 41 F or below at all times. shredded chicken, diced sausage at 71F- 66F

*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 at hand sink

*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

unapproved thawing method

Jan 2024

FY2024

GOGOGIRI DALLAS LLC

Routine

2024-01-21T00:00:00.000

89

17421

PRESTON

RD

17421 PRESTON RD

75252

*29 Sanitizing solutions, testing devices

2

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

provide testing strips for blue sanitizer

*26 Food Consumer Advisory-raw food

2

228.80 Food. Consumer advisory. (a) Except as specified in õ228.71(a)(3), (a)(4)(D) and õ228.82(3) of this title, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in subsections (b) and (c) of this section, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.

provide allergen disclaimer and common names of ingredients and rice bowls

*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

not date marking. provide date of prep and date of expiration

*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.

a spray bottle with blue liquid not labeled

*30 Food Establishment Permit

2

SEC. 17-10.2. ADDITIONAL REQUIREMENTS. (c) Permits. (1) Requisite. A person shall not operate a food establishment inside the city without a permit issued by the director. A separate permit is required for: (A) each establishment that is under a separate ownership;

provide city of dallas food establishment permit

Jan 2024

FY2024

PANDA EXPRESS

Routine

2024-01-21T00:00:00.000

94

15204

MONTFORT

DR

15204 MONTFORT DR

75248

*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 INTERIOR OF ICE MACHINE OF MOLD/SLIME

*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.

REMOVE MANUFACTURING WRAP FROM LINE PREP COOLER(UNCLEANABLE SURFACE )

*42 Nonfood-contact surfaces material

1

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

CLEAN INTERIOR OF COOLERS OF FOOD DEBRIS

Jan 2024

FY2024

THE KOLACHE

Routine

2024-01-21T00:00:00.000

89

18101

PRESTON

RD

#204A

18101 PRESTON RD #204A

75252

*06 Time as PHC:provide written procedures on site

3

228.75 Food. Time and temperature control. (i) Time as a public health control. (1) Except as specified in paragraph (4) of this subsection if time without temperature control is used as the public health control for a working supply of TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service. Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify:

MAINTAIN LOGS FOR TCS PRODUCTS DISCARDED AFTER 4 HOURS

*28 Date marking for hard to date packaging

2

228.75 Food. Time and temperature control. (g) Ready-to-eat, TCS food, date marking. (4) A date marking system that meets the criteria stated in paragraphs (1) and (2) of this subsection may include: (A) using a method approved by the regulatory authority for refrigerated, ready-to-eat TCS food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine;

PROVIDE DATE MARKING FOR Preferred SAUSAGE MIXTURE IN RIC

*47 Records kept on site--bacteriological tests, boil water notification

1

228.272 PRIVATE WATER SYSTEMS Water Quality (a) Bacteriological properties. Each food establishment that uses a private water system shall have its water sampled and tested for total coliform, fecal coliform, E. coli, or other fecal indicator organisms as specified in this subsection. (7) Records of all bacteriological tests and of any boil water notification shall be kept on site.

PROVIDE AND MAINTAIN RECORD OF PEST CONTROL. LAST RECORD 06/2022

*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

HEAVY DUST ON WALL CEILING THROUGH Front AND BACK FOOD PREP AREA

*40 Store single-service item in original package

1

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

PASTRIES STORED IN T-SHIRT BAGS IN FREEZER . PROVIDE APPROVED STORAGE CONTAINERS. DISCARD T-SHIRT BAGS AFTER USE.

Sanitize all Equipment

3

228.116 Equipment, Utensils, and Linens. Sanitization Objectives, Food-contact Surfaces and Utensils. Equipment food-contact surfaces and utensils shall be sanitized.

LESS THAN 50 PPM CHLORINE SANITIZER @ 3COMP SINK IN USE

Jan 2024

FY2024

MERIDIAN RESTAURANT

Routine

2024-01-20T00:00:00.000

94

5650

VILLAGE GLEN

DR

5650 VILLAGE GLEN DR

75206

*39 Cutting surfaces.

1

228.111 Equipment, Utensils, and Linens. Equipment, maintenance and operation. (b) Cutting surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.

Small cutting board at bar observed in poor condition

*31 Handwashing lavatory - used for other purpose

2

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

Do not use hand sinks as a dump sink

*45 Drying Mops-air dry

1

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

Hang wet mops to dry quickly

*29 Sanitizing solutions, testing devices

2

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

Provide QA test strips (3-compartment sink)

Jan 2024

FY2024

SOUTHERN MAID DONUTS

Routine

2024-01-20T00:00:00.000

95

1152

BUCKNER

N

BLVD

#J125

1152 N BUCKNER BLVD #J125

75218

*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);

Sanitizer not set up properly

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

2

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

Date mark kolaches prepared ahead

Jan 2024

FY2024

CHICK-FIL-A ST FRANKFORD FSU

Routine

2024-01-20T00:00:00.000

95

4523

FRANKFORD

RD

4523 FRANKFORD RD

75287

*20 Grease Trap Tickets

3

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

Provide Grease Trap service every 90 days and maintain records on site

*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;

Paper towels missing at hand sink by 3-compartment sink COS

Jan 2024

FY2024

VAIL C-STORE

Routine

2024-01-20T00:00:00.000

98

3855

FRANKFORD

RD

#102A

3855 FRANKFORD RD #102A

75287

*26 Food Labeling-consumer,nutritional information

2

228.79 Food. Labeling. (b) Other forms of information. (1) If required by law, consumer warnings shall be provided.

Provide label ice machine "ice not for consumption, coolers only"

Jan 2024

FY2024

GREENSPOT MARKET & FUELS

Routine

2024-01-20T00:00:00.000

89

702

BUCKNER

N

BLVD

702 N BUCKNER BLVD

75218

*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);

Chicken in hot hold read under 125F

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

3

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

Raw eggs stored above tomatoes in RIC open top

*21 RFSM - Not On Site

2

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

No RFSM on site

*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

Prepared beef patties in freezer need date mark

*47 Other Violations

1

No pest control records on site

Jan 2024

FY2024