Inspection data through 1/25/18

TRINITY BASIN PREPARATORY

Routine

2023-11-28T00:00:00.000

100

808

EWING

N

AVE

808 N EWING AVE

75208

Nov 2023

FY2024

THURGOOD MARSHALL ELEMENTARY SCHOOL

Routine

2023-11-28T00:00:00.000

100

9666

FERRIS BRANCH

BLVD

9666 FERRIS BRANCH BLVD

75240

Nov 2023

FY2024

{"type":"Point","coordinates":[-96.725480016,32.902622184]}

ST RITA'S KITCHEN

Routine

2023-11-28T00:00:00.000

99

12521

INWOOD

RD

12521 INWOOD RD

75234

*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 wiping cloth in sanitizer bucket

Nov 2023

FY2024

WINGSTOP

Routine

2023-11-28T00:00:00.000

90

1515

BUCKNER

S

BLVD

247B

1515 S BUCKNER BLVD 247B

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 gasket, clean sides of ice machine

*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 or repair rusty shelves in walk in cooler

*43 Light bulbs, light shields provided

1

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

light shield needed - broken

*45 Premises shall be maintained in good repair

1

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

repair floor tiles, cracks in wall by back door

*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.

provide up to date food handler certificate

*36 Cloths in-use for wiping between uses stored

1

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

wiping cloths not stored in sanitizer bucket

*18 Toxic items storage adjacent to food/utensils

3

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

glass cleaner stored next to condiments and utensils

Nov 2023

FY2024

LA POTOCINA MEAT MARKET

Routine

2023-11-28T00:00:00.000

87

5302

SINGLETON

BLVD

#100

5302 SINGLETON BLVD #100

75212

*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;

Food in walk-in cooler reading at 50 F while cooler at 44 F

*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 marking on any foods

*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;

No cloth towels under cutting board

*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;

Rinsing procedures wrong>must first wash w/ soapy water, rinse then sanitize

*34 Outer door: solid,selfclosing,tightfitting

1

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

Fix gap on rear exit

*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.

Defrost reach-in freezer>observed mole touching frost build-up

*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 mildew in all drink coolers

*45 Mats / Duckboards nonabsorbent

1

SEC. 17-6.2. ADDITIONAL REQUIREMENTS. (c) Floors, walls, and ceilings. (2) Special requirements for floors. A food establishment shall: (C) use only mats and duckboards that are constructed of nonabsorbent, grease resistant material of a size, design, and construction that permits easy cleaning;

Do not use cardboard as matts in kitchen

Nov 2023

FY2024

SUDIE L WILLIAMS TALENTED AND GIFTED ACADEMY

Routine

2023-11-28T00:00:00.000

100

4518

POMONA

RD

4518 POMONA RD

75209

Nov 2023

FY2024

GOOD SHEPHERD EPISCOPAL SCHOOL

Routine

2023-11-28T00:00:00.000

100

11110

MIDWAY

RD

11110 MIDWAY RD

75229

Nov 2023

FY2024

PUPUSERIA BELTRAN

Routine

2023-11-28T00:00:00.000

88

1512

BELTLINE

S

RD

#8

1512 S BELTLINE RD #8

75253

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

3

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

raw eggs stored above cooked food

*10 Chlorine sanitizer concentration, minimum temp.

3

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

chlorine reads 200ppm

*29 Thermometer-No glass sensor or stems

2

228.103 Equipment, Utensils, and Linens. Durability and strength. (b) Food temperature measuring devices. Food temperature measuring devices may not have sensors or stems constructed of glass, except that thermometers with glass sensors or stems that are encased in a shatterproof coating such as candy thermometers may be used.

reach in cooler observed without thermometer

*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.

clean exterior of cooler/ freezers

*28 Date marking commercially prepared of RTE/PHF

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: (B) the day or date marked by the food establishment may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.

datemark all cabbage

Nov 2023

FY2024

BRENTFIELD ELEMENTARY 3-6

Routine

2023-11-28T00:00:00.000

100

6767

BRENTFIELD

DR

6767 BRENTFIELD DR

75248

Nov 2023

FY2024

MAPLE LAWN SCHOOL

Routine

2023-11-28T00:00:00.000

94

3120

INWOOD

RD

3120 INWOOD RD

75235

*14 When to wash hands before donning new gloves

3

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

*42 Dirty nonfood contact surfaces

1

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

clean dirty can opener and WIC dusty fans

*21 RFSM - Not On Site

2

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

Nov 2023

FY2024

THOMAS J RUSK JR HIGH

Routine

2023-11-28T00:00:00.000

94

2929

INWOOD

RD

2929 INWOOD RD

75235

*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

Observed leak under 3-comp sink (middle lever); Leak on faucet @ utility sink

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

2

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

Observed packaged of cheese marked 11-2-23. Shelf life of 7 days exceeded

*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 dirty/moldy RIC/RIF gaskets

Nov 2023

FY2024

TEXAS CAN ACADEMY

Routine

2023-11-28T00:00:00.000

100

9617

WENDELL

RD

9617 WENDELL RD

75243

Nov 2023

FY2024

MCDONALD'S

Routine

2023-11-28T00:00:00.000

99

1808

BELTLINE

S

RD

1808 S BELTLINE RD

75253

*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 employee drinking in front by fries station, keep designated area for beverages

Nov 2023

FY2024

GATEWAY CHARTER ACADEMY

Routine

2023-11-28T00:00:00.000

90

6103

HOUSTON SCHOOL

RD

6103 HOUSTON SCHOOL RD

75241

*42 Ventilation hood systems

1

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

vent hood systems shall be clean from any grease and dust

*31 Handwashing lavatory - accessible

2

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

Hand sink shall be easily accessible ( no blockage)

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

2

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

Date mark any opened RTE food for 7 days then discard

*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 has food residue on blade and shall be cleaned to sight

*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;

ceiling tile shall be closed in storage room ( no opening)

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

1

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

Aluminum treys are single use , then discard

Nov 2023

FY2024

FORESTRIDGE ELEMENTARY

Routine

2023-11-28T00:00:00.000

99

10330

BUNCHBERRY

DR

10330 BUNCHBERRY DR

75243

*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 with common name.

Nov 2023

FY2024

ACTON ELEMENTARY SCHOOL

Routine

2023-11-28T00:00:00.000

100

7095

WHEATLAND

W

RD

7095 W WHEATLAND RD

75249

Nov 2023

FY2024

W A BLAIR ELEM SCHOOL

Routine

2023-11-28T00:00:00.000

96

7720

GAYGLEN

DR

7720 GAYGLEN DR

75217

*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;

Back door requires open gap to be sealed

*32 Maintain in Good Repair

2

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

Spatula needs to be replaced ; torn edges

*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.

seal needs repair on the RIC (R3)

Nov 2023

FY2024

7-ELEVEN #34113

Routine

2023-11-28T00:00:00.000

99

11363

NORTHWEST

E

HWY

11363 E NORTHWEST HWY

75238

*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

Cannot store pizza cutter on dirty counter for washing hands.

Nov 2023

FY2024

AUDELIA CREEK ELEMENTARY

Routine

2023-11-28T00:00:00.000

100

12600

AUDELIA

RD

12600 AUDELIA RD

75243

Nov 2023

FY2024

JIM BILHARTZ JR ELEM SCH

Routine

2023-11-28T00:00:00.000

100

6700

WANDT

DR

6700 WANDT DR

75249

Nov 2023

FY2024

SUNNY FOOD MART #1

Routine

2023-11-28T00:00:00.000

88

2449

BELTLINE

S

RD

2449 S BELTLINE RD

75253

*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);

hot bulbs missing to keep food hot - need replacement

*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 wiping cloths

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

3

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

observed dented tuna can

*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.

observed handsink without soap in drink station

*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.

display inspection to public or sign

Nov 2023

FY2024

JULIAN T SALDIVAR ELEM

Routine

2023-11-28T00:00:00.000

98

9510

BROCKBANK

DR

9510 BROCKBANK DR

75220

*27 Cooling, heating, and holding capacities. Equipment

2

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

observed milk cooler not holding temp below 41 F at all times

Nov 2023

FY2024

HARMONY MIDDLE SCHOOL CAFETERIA

Routine

2023-11-28T00:00:00.000

97

11995

FORESTGATE

DR

11995 FORESTGATE DR

75243

*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 toxic chemicals.

Nov 2023

FY2024

KENNEMER MIDDLE SCHOOL

Routine

2023-11-28T00:00:00.000

98

7101

WHEATLAND

W

RD

7101 W WHEATLAND RD

75249

*39 Soda nozzles and ice bin clean to remove soil

1

228.114 Equipment, Utensils, and Linens. Frequency of cleaning. (a) Equipment food-contact surfaces and utensils. (5)Except when dry cleaning methods are used as specified in õ228.115(a) of this title, surfaces of utensils and equipment contacting food that is not time/temperature control for safety shall be cleaned: (D) in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (ii) absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

clean grime on ice guard overflow.

*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 light fixtures in WIC, dust on ceiling

Nov 2023

FY2024

FAMILY PANCAKE HOUSE RESTAURANT

Routine

2023-11-28T00:00:00.000

86

425

ILLINOIS

W

AVE

425 W ILLINOIS AVE

75224

*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;

Hand sink requires paper towels

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

2

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

Date mark cheese in cooler , 7 days then discard

*19 Water & Plumbing in good repair- per code

3

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

hand sink handles (cold) and hot handle leaking and need repair

*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;

Back door seal and openings shall be closed with no gap

*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.

seal on RIC damaged and needs repair

*32 Maintain in Good Repair

2

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

cutting board needs to re-surfaced and smooth

*42 Ventilation hood systems

1

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

grease hood needs to be serviced from grease build 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 items with proper name

*43 Light 20 foot : Reach-in cooler

1

228.177 Physical Facilities. Lighting, intensity. The light intensity shall be: (2) at least 215 lux (20 foot candles): (B) inside equipment such as reach-in and under-counter refrigerators; or

RIC light needed to observe items inside

Nov 2023

FY2024

{"type":"Point","coordinates":[-89.360933592,37.774320144]}

ST MONICA'S SCHOOL CAFE'A

Routine

2023-11-28T00:00:00.000

98

4140

WALNUT HILL

LN

4140 WALNUT HILL LN

75229

*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 employee hand washing sign

*46 Covered waste receptacle for women's restroom

1

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

Provide covered trash can for womens restroom

Nov 2023

FY2024

HARMONY SCIENCE ACADEMY

Routine

2023-11-28T00:00:00.000

97

12005

FORESTGATE

12005 FORESTGATE

75243

*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.

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

2

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

No test strips provided on site.

Nov 2023

FY2024

{"type":"Point","coordinates":[-75.7263,39.2347]}

SUBWAY SANDWICHES

Routine

2023-11-28T00:00:00.000

96

10233

NORTHWEST

E

HWY

#502A

10233 E NORTHWEST HWY #502A

75238

*21 Being a certified food protection manager who has shown proficiency of required information thro

2

228.32 Management and Personnel. Knowledge. Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this rule. The person in charge shall demonstrate this knowledge by: (2) being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an Accredited Program; or

No food manager for anyone working, will issue citation next visit.

*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 handlers for anyone working, will issue citation next visit.

Nov 2023

FY2024

6-TWELVE GROCERY STORE

Routine

2023-11-28T00:00:00.000

89

1910

EDGEFIELD

S

AVE

1910 S EDGEFIELD AVE

75224

*24 Food Label - Nutrition Labeling

2

228.79 Food. Labeling. (a) Food labels. (2) Label information shall include: (F) except as exempted in the Federal Food, Drug, and Cosmetic Act õ403(Q)(3)-(5), nutrition labeling as specified in 21 CFR 101 - Food Labeling and 9 CFR 317 Subpart B - Nutrition Labeling.

Labels required for items open from box

*07 Food obtained from sources that comply with applicable laws

3

228.62 Food. Approved sources. (a) Compliance with food law. (1) Food shall be obtained from sources that comply with applicable laws and are licensed by the state regulatory authority having jurisdiction over the processing and distribution of the food.

Ice bags must be from approved sources for sale

*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.

RR must have hand soap and paper towels for usage

*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.

shelves in cooler need to be cleaned from any debris and dust

*21 RFSM - Not On Site

2

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

RFSM required on site during operation

*47 Health permit posted

1

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

Food Permit must be posted and framed

Nov 2023

FY2024

FRANCISCO PANCHO MEDRANO JUNIOR HIGH

Routine

2023-11-28T00:00:00.000

99

9801

BROCKBANK

DR

9801 BROCKBANK DR

75220

*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 lights in WIF

Nov 2023

FY2024

PRODUCTION KITCHEN

Routine

2023-11-28T00:00:00.000

100

6915

CEDAR RIDGE

DR

6915 CEDAR RIDGE DR

75236

Nov 2023

FY2024

WEST TOWN BAKERY

Routine

2023-11-28T00:00:00.000

95

5227

SINGLETON

BLVD

5227 SINGLETON BLVD

75212

*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;

Change order of rinsing procedure>rinse after washing & then sanitize after rinsing

*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 ingredients

*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 dust from fan over hot line

*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 broken floor tiles in kitchen

Nov 2023

FY2024

LIBERTY JR HIGH SCHOOL

Routine

2023-11-28T00:00:00.000

100

10330

LAWLER

RD

10330 LAWLER RD

75243

Nov 2023

FY2024

PARKHILL JR HIGH SCHOOL

Routine

2023-11-28T00:00:00.000

96

16500

SHADYBANK

DR

16500 SHADYBANK DR

75248

*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).

Provide a One Inch air gap at all drains - ice machine drain.

*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 lights in both walk-ins

Nov 2023

FY2024

HI FLAMEZ

Routine

2023-11-28T00:00:00.000

85

832

HOLCOMB

RD

832 HOLCOMB RD

75217

*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

put date marking on all tcs food for 7 days

*10 Clean Sight and Touch

3

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

inside of ice machine needs to be cleaned

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

3

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

raw pork stored above rte food in cooler

*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.

utensils observed in hand sink

*46 Covered waste receptacle for women's restroom

1

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

provide covered receptacle

*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

pipe under 3 compartment sink not attached-leaking

*42 Dirty nonfood contact surfaces

1

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

clean coolers, shelves, freezers, cabinets, microwave

Nov 2023

FY2024

SUBWAY #24064

Routine

2023-11-28T00:00:00.000

92

428

JEFFERSON

E

BLVD

119

428 E JEFFERSON BLVD # 119

75203

*20 Grease Trap Tickets

3

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

*21 RFSM - Not On Site

2

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

No food manager on site

*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 debris on floor of both walk-in cooler & freezer

*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,

Fix broken floor tiles

*47 Handler-Certificate Not on site

1

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

Keep food handler certificates on site

Nov 2023

FY2024

HUMP'S BBQ

Routine

2023-11-28T00:00:00.000

91

4367

HAMPTON

S

RD

4367 S HAMPTON RD

75232

*18 Toxic items labeling for original container

3

228.201 Poisonous or Toxic Materials. Original containers, identifying information, prominence. Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label.

fabulous spray bottle not labeled w/ name

*20 Grease Trap Tickets

3

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

grease trap hasnot been cleaned- been 1 yr open (oct 2023)

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

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: (B) the day or date marked by the food establishment may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.

sides prepared ahead not date marked

*47 Other Violations

1

pest control service hasn't been done since opening

Nov 2023

FY2024

JUNE SHELTON CAFETERIA

Routine

2023-11-28T00:00:00.000

95

17301

PRESTON

RD

17301 PRESTON RD

75252

*34 Outer door: solid,selfclosing,tightfitting

1

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

Repair gap under back door.

*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.

Repair bottom gasket on WIF door.

*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.

*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.

Store personal belongings in locker room - glasses and water bottles.

*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 and behind equipment.

Nov 2023

FY2024

HARMONY ELEMENTARY CAFETERIA

Routine

2023-11-28T00:00:00.000

100

11945

FORESTGATE

DR

11945 FORESTGATE DR

75243

Nov 2023

FY2024

OUR LADY OF PERPETUAL HELP

Routine

2023-11-27T00:00:00.000

95

7625

CORTLAND

AVE

7625 CORTLAND AVE

75235

*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 cut tomatoes and lettuce @ 52 F

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

2

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

observed open cheese bag in RIC labeled 11-8-23. Keep shelf life 7 days max

Nov 2023

FY2024

TEXACO LOOP 12 FOOD MART

Routine

2023-11-27T00:00:00.000

96

3103

GREAT TRINITY FOREST

WAY

3103 GREAT TRINITY FOREST WAY

75216

*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.

Seal on WIC door needs to be repaired

*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.

shelves in WIC need cleaning to sight

*21 RFSM - Not On Site

2

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

RFSM certification required

Nov 2023

FY2024

{"type":"Point","coordinates":[-96.767510025,32.696429991]}

L A STEMMONS SCHOOL

Routine

2023-11-27T00:00:00.000

93

2727

KNOXVILLE

ST

2727 KNOXVILLE ST

75211

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

3

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

observed molded broccoli and green bell pepper in WIC , dispose

*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;

observe open container of Kikkoman Soy Sauce at RT, product states to "refrigerate after opening"

*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 dust off vents and ceiling

Nov 2023

FY2024

TOSTADAS Y MICHELADAS EL CAMARON LOCO

Routine

2023-11-27T00:00:00.000

89

2503

BECKLEY

S

AVE

#110

2503 S BECKLEY AVE #110

75224

*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.

Ice machine mold shall be cleaned and sanitized

*37 Food, utensils & equip under other sources

1

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

Ice scoop handle shall not be in contact with ice

*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.

Food containers labeled with common name

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

2

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

Date mark any food RTE for 7 days then discard

*19 Water & Plumbing in good repair- per code

3

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

Hand wash handle needs replacement for cold water

*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

Hand wipes ned to be in bucket when not in use

Nov 2023

FY2024

DON JORGE'S COCINA

Routine

2023-11-27T00:00:00.000

92

1436

BUCKNER

S

BLVD

1436 S BUCKNER BLVD

75217

*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.

jewelry not allowed

*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.

broken gasket in ric

*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 in coolers clean exterior 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

employees must wash hands before donning new gloves or changing task

*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;

rusty shelves in walk in freezer

Nov 2023

FY2024

AFTER 8 TO EDUCATE - KITCHEN

Routine

2023-11-27T00:00:00.000

97

4212

GRAND

E

AVE

4212 E GRAND AVE

75223

*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

*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.

Nov 2023

FY2024

DAN F LONG JR HIGH SCHOOL

Routine

2023-11-27T00:00:00.000

95

2525

FRANKFORD

RD

2525 FRANKFORD RD

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.

Clean and sanitize inside ice machine.

*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.

Repair milk cooler in corner - ice build up blocking door.

*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.

Store mops inverted and dispose of dirty water.

Nov 2023

FY2024

MCCAMY ELEM CARROLLTON

Routine

2023-11-27T00:00:00.000

98

3443

BRIARGROVE

LN

3443 BRIARGROVE LN

75252

*43 Ventilation hood systems, adequacy

1

228.107 Equipment, Utensils, and Linens. Equipment, numbers and capacities. (d) Ventilation hood systems, adequacy. Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.

Check vent hood adequacy, observed discoloration of ceiling tiles - possible grease build up.

*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.

Repair leak in WIF, observed ice build up on compressor unit.

Nov 2023

FY2024

CEDAR CREST ELEMENTARY SCHOOL

Routine

2023-11-27T00:00:00.000

97

2020

MOUSER

ST

2020 MOUSER ST

75203

*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.

*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

NEED SPLASH GUARD BY THE SINK

Nov 2023

FY2024

NANCY JANE COCHRAN ELEMENTARY

Routine

2023-11-27T00:00:00.000

95

6000

KEENELAND

PKWY

6000 KEENELAND PKWY

75211

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

3

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

observed mold green peppers, dispose of

*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.

repair leak in WIF

*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 loose and missing ceiling tiles.

Nov 2023

FY2024

KATHRYN S MCWHORTER

Routine

2023-11-27T00:00:00.000

97

3678

TIMBERGLEN

RD

3678 TIMBERGLEN RD

75287

*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.

Nov 2023

FY2024