Inspection data through 1/25/18

SMOOTHIE KING #2167

Routine

2024-01-20T00:00:00.000

92

4520

FRANKFORD

RD

A700

4520 FRANKFORD RD A700

75287

*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 CFM on site at time of inspection

*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.

3 employees on site do not have Food Handler Certificates. employee one year employed. Provide Food Handler certificates for all employees

*35 Hair Restraints effective

1

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

All food employees observed observed without proper hair restraint

*20 Grease Trap Tickets

3

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

Provide and maintain grease trap tickets on site for inspection

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

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

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

VINDU INDIAN CUISINE

Routine

2024-01-20T00:00:00.000

93

4701

FRANKFORD

RD

#237

4701 FRANKFORD RD #237

75287

*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.

hole in ceiling (women's restroom)

*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.

large white bins need label with common name

*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.

food accumulation on mixer/ on inside of RIC (not clean to sight and touch)

*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.

maintain ceiling free of dust/ debris

*47 Other Violations

1

provide sign "most recent inspection report available upon request" or post previous inspection

Jan 2024

FY2024

SCHLOTZSKY'S

Routine

2024-01-20T00:00:00.000

95

1152

BUCKNER

N

BLVD

#124

1152 N BUCKNER BLVD #124

75218

*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.

Not food handler's cards

*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 in hand sink

*47 Other Violations

1

Display inspection report to place sign visible to customers

Jan 2024

FY2024

PRECIOSA PIZZA RESTAURANT

Routine

2024-01-20T00:00:00.000

84

3909

FRANKFORD

RD

3909 FRANKFORD RD

75287

*30 Does Establishment have a current valid permit posted?

2

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

provide food establishment permit/ post

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

3

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

#37 correct violation- store RTE foods off floor 6 inches

*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.

only use hand sink for hand washing

*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);

provide hot holding at 135F or above

*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 hardshell eggs held at 45F or below

*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.

date marking- rice at 1/17

*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.

use of t-shirt bags (prohibited food storage items- corn on the cob)

Jan 2024

FY2024

HAVANA CAFE

Routine

2024-01-20T00:00:00.000

91

1152

BUCKNER

N

BLVD

2-126

1152 N BUCKNER BLVD STE 2-126

75218

*21 RFSM - Not On Site

2

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

No RFSM employee on site

*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 bucket not set up during inspection

*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.

RIC needs thermometer

*42 Dirty nonfood contact surfaces

2

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 microwave handles and towel dispenser

Jan 2024

FY2024

CHILOSO MEXICAN BISTRO

Routine

2024-01-20T00:00:00.000

95

1152

BUCKNER

N

BLVD

#128

1152 N BUCKNER BLVD #128

75218

*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;

Open top cooler - guacamole red 42 F, keep door closed to maintain proper temperatures

*10 Clean Sight and Touch

2

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 food debris inside RICs and gaskets

Jan 2024

FY2024

GOLF PAVILION

Routine

2024-01-20T00:00:00.000

90

5683

VILLAGE GLEN

DR

#C

5683 VILLAGE GLEN DR BLDG #C

75206

*18 Toxic items labeling-non original container

3

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

Label chemical spray bottle on food truck

*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);

Cheese sauces at grill on truck observed at 99 F Hot food must eb held at least 135 F

*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 wall by dish machine observed not in god repair

*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 at bar

*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.

In service utensil observed buried in container

Jan 2024

FY2024

FENG CHA

Routine

2024-01-20T00:00:00.000

78

5225

BELTLINE

RD

#254

5225 BELTLINE RD #254

75254

*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.

spatula found with dead insects stuck to it. this was moved to wash area

*21 Bed and Breakfast Certified food protection manager

2

228.223 REQUIREMENTS APPLICABLE TO CERTAIN ESTABLISHMENTS Bed and Breakfast (b) Certified food protection manager. The owner or manager shall successfully complete a food manager's certification course accredited by this department.

display RFSM for the public

*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 food handler card

*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 thermometer and chemical test strips

*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;

obtain current health permit. ensure permit is valid and under current owner

*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.

ensure soap at hand sink

*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;

remove sticker wrap from appliances.

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

1

228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (b) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (6) in a container of water if the water is maintained at a temperature of at least 57 degrees Celsius (135 degrees Fahrenheit) and the container is cleaned at a frequency specified in õ228.114(a)(4)(G) of this title.

ensure in-use wet utensils are in running water, in hot water 135f or cold 41f

*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 use reuse single use cups for things on prep line

*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 and lined waste receptacle for restrooms

*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 missing

*47 Other Violations

1

Jan 2024

FY2024

BARNES & NOBLE CAFE

Routine

2024-01-20T00:00:00.000

93

5301

BELTLINE

RD

#118

5301 BELTLINE RD #118

75240

*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.

do not block access to hand sink

*32 Package integrity

2

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

remove old labels/ tape when washing containers/ utensils

*35 Hair Restraints effective

1

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

food preparers must wear hair restraints

*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 beneath prep areas/ register areas

*47 Handwashing signage

1

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

provide hand washing sign in men's bathroom

Jan 2024

FY2024

PAPA JOHN'S PIZZA

Routine

2024-01-20T00:00:00.000

75

5907

BELTLINE

RD

102

5907 BELTLINE RD 102

75248

*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.

pizza dough trays found on floor in wic. keep all food ground by at least 6 inch

*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.

prep areas and other food contacts must be kept kept clean

*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 current grease trap service ticket

*21 Demonstrateion of knowledge by PIC

2

(b) Demonstration of knowledge by person in charge of a food establishment. Based on the risks of foodborne illness inherent to the food operation, the person in charge shall, during inspections and upon request, demonstrate to the director knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this chapter. The person in charge shall demonstrate this knowledge by compliance with this chapter, by being a registered food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program and by responding correctly to the inspector's questions as they relate to the specific food operation. The person in charge may demonstrate such knowledge by

provide an employee health policy

*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.

keep all food handlers

*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;

display current dallas health permit

*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

*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.

repair/replace trays and cooking sheets with uncleanable carbon build up

*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 items on prep surface

*39 No equipment & utensil under contamination sources

1

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

do not store utensils in dirty containers

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

1

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

label all containers of granulars

*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 above appliances and prep areas

*44 Receptacles tight fitting lids, doors, or covers

1

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

all interior trash cans must be lined before waste is placed inside

*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 damaged floor tiles by mop sink area

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

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

ULTIMATE SPORT NUTRITION

Routine

2024-01-20T00:00:00.000

98

4520

FRANKFORD

RD

#1100

4520 FRANKFORD RD #1100

75287

*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.

provide adequate space in front of hand sink to wash hands

Jan 2024

FY2024

SAMAD CAFE

Routine

2024-01-20T00:00:00.000

87

2706

MANOR

WAY

2706 MANOR WAY

75235

*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

Must date mark ready to eat food stored more than 24 hrs - RIC/expiration date

*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

Properly store siled wiping towels when not in use

*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 cooking equipment to remove build up (stove top/grill)

*46 Physical Facilities Premises

1

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

Clean entire restroom (sink, walls, floors)

*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 small leak at 3 compartment sink

*20 Grease Trap Tickets

3

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

Service grease trap every 90 days (latest 8/5/23)

*47 Other Violations

1

Provide current pest control report latest 4/5/23

*10 Clean Sight and Touch

3

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

Clean all food contact surfaces of equipment

Jan 2024

FY2024

THE VILLAGE HALL

Routine

2024-01-20T00:00:00.000

96

5625

VILLAGE GLEN

DR

#100

5625 VILLAGE GLEN DR #100

75206

*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 the floor drains throughout the establishment

*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 at bar observed not in good repair

*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.

Stock hand sink with soap (start using)

Jan 2024

FY2024

{"type":"Point","coordinates":[-90.10065,32.40928]}

Z BEST DELI

Routine

2024-01-20T00:00:00.000

92

17062

PRESTON

RD

#100

17062 PRESTON RD #100

75248

*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.

Heavy food debris inside RIC - deli

*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 CFM certificate

*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 thermometer for small glass 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.

Repair lights in exhaust hoods

Jan 2024

FY2024

{"type":"Point","coordinates":[-79.502697827,39.414132737]}

SUBWAY CVC

Routine

2024-01-19T00:00:00.000

88

3030

DALLAS

N

AVE

230D

3030 N DALLAS AVE 230D

75146

*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 cheese in ric at 47.9f, keep it between 41f or less

*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

fix the plumbing of hand washing, observed water leaking from the pipe

*20 Grease Trap Tickets

3

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

provide grease trap ticket

*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.

fix cooler to maintain temperature

*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;

observed ice build up on the food boxes

Jan 2024

FY2024

TRUCK YARD COMMISSARY

Routine

2024-01-19T00:00:00.000

97

5601

SEARS

ST

#B

5601 SEARS ST #B

75206

*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;

Store ice scoop (clean and sanitize) container

*42 Dirty nonfood contact surfaces

1

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

Clean vent hood filters - dirty

*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 missing light bulb under vent hood

Jan 2024

FY2024

STORAGE PREP KITCHEN

Routine

2024-01-19T00:00:00.000

99

8008

HERB KELLER

WAY

C1050

8008 HERB KELLER WAY C1050

75235

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

1

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

Jan 2024

FY2024

SONIC DRIVE IN

Routine

2024-01-19T00:00:00.000

90

8045

FOREST

LN

8045 FOREST LN

75243

*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

*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.

*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

FISH AND TAILS OYSTER BAR (BAR)

Routine

2024-01-19T00:00:00.000

97

1152

BUCKNER

N

BLVD

1152 N BUCKNER BLVD

75218

*47 Other Violations

1

display inspection report or sign showing available

*32 CIP-Cleanability

2

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

dirty ice machine vents- correct violation # is 42

Jan 2024

FY2024

OAK CLIFF BREWING COMPANY LLC

Routine

2024-01-19T00:00:00.000

95

1300

POLK

S

ST

#222

1300 S POLK ST # #222

75224

*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

toxic spray observed adjacent to glass cups, shall store properly

*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 need to be in sanitizing bucket when not in use

*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.

food treys shall be inverted

Jan 2024

FY2024

ROTI BISTRO GRILL

Routine

2024-01-19T00:00:00.000

74

4438

MCKINNEY

AVE

#100

4438 MCKINNEY AVE #100

75205

*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.

tighten faucet at handsink (cash register)

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

1

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

label all bulk dry ingredients with common name

*03 Food products not maintained at 135øF or above

3

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

observed grilled chicken at 111f/ must be reheat at 165f

*24 Food Labeling- with common name of the food

2

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

label food squeeze

*34 Pets in common dining areas-cleaning

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (o) Prohibiting animals. (2) Live animals may be allowed in the following situations if the contamination of food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles can not result: (D) pets in the common dining areas of institutional care facilities such as nursing homes, assisted living facilities, group homes, or residential care facilities at times other than during meals if: (iii) dining areas including tables, countertops, and similar surfaces are effectively cleaned before the next meal service.

address rodent issue, observed roaches crawling on the floor-front service area/ cover all food items

*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.

several large containers of onions on the floor/ cover , store off floor

*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 chemical spray bottles with common name

*27 Bed and Breakfast Hot and Cold Holding, Equipment capacity

2

228.223 REQUIREMENTS APPLICABLE TO CERTAIN ESTABLISHMENTS Bed and Breakfast (l) Equipment. Equipment shall be provided to maintain time/temperature control for safety (TCS) foods at the temperatures required in accordance with Subchapter C of these rules.

spinach observed cooling at room temperature near dish area- use approved method

*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 allow them to dry

*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 exterior of all equipment throughout

*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 sink as dump sink

*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.

cutting boards poor condition

*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 certificates seen during the inspection- all food staff must be train within 30 days

*02 Outfitter-Food Temperatures (Cold).

3

228.224 REQUIREMENTS APPLICABLE TO CERTAIN ESTABLISHMENTS Outfitter Operations. (c) Food temperatures. All food temperature requirements shall be met as contained in Subchapter C of this chapter.

ground lamb observed out at room temperature 56f, cold holding food must be at least 41f/ below

*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 food / tcs cooked foods must be label with expiration dates

Jan 2024

FY2024

{"type":"Point","coordinates":[-101.209204884,48.341449732]}

OH DONUTS

Routine

2024-01-19T00:00:00.000

81

2236

BUCKNER

S

BLVD

2236 S BUCKNER BLVD

75217

*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 in proper way: wash rinse sanitize air drying

*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 protect from dust contamination store food away from hand sink-not under or closed hand sink

*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 leaking faucet on mop sink

*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 damaged cove base, floor tiles

*18 Toxic items labeling-non original container

3

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

provide label for chemical bucket

*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

*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, coolers inside, gaskets around cooler doors, freezer

*14 Gloves single use

3

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

do not reuse single used gloves

*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 in restroom

*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 bulb on vent a hood

*32 Approved Food Contact Equip.

2

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

remove card boards as cover for food rack

Jan 2024

FY2024

MAGGIANO'S

Routine

2024-01-19T00:00:00.000

87

8008

HERB KELLEHER WAY #C2031

8008 HERB KELLEHER WAY #C2031

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 chicken @ 58.5 F, cheese @ 46.8 F, alfredo sauce @ 47.5 F, lasagna @ 43.6 F in RICs

*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 panel

*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 sink water temp. minimum 110 F

*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 RIC observed to not hold temps. @ 41 F or lower. Observed @ 46 F

*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 drink above food on shelve

*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:

Do no thaw food @ room temp

Jan 2024

FY2024

{"type":"Point","coordinates":[-96.849458184,32.843907277]}

BOWL & BARREL

Routine

2024-01-19T00:00:00.000

92

8084

PARK

LN

B145

8084 PARK LN STE B145

75231

*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

OCHO LATIN CUSINE

Routine

2024-01-19T00:00:00.000

97

371

JEFFERSON

W

BLVD

#120

371 W JEFFERSON BLVD #120

75208

*31 Handwashing lavatory - used for other purpose

2

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

Hand sink is being used for other purposes / hand towels missing

*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 need to be stored in sanitizing buckets between uses

Jan 2024

FY2024

ROSY'S DELI BEER & WINE

Routine

2024-01-19T00:00:00.000

83

8438

OLD HICKORY

TRL

#100

8438 OLD HICKORY TRL #100

75237

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

3

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

observed cook meat on cold hold ( raw food). eggs on top shelves on ric

*10 Clean Sight and Touch

3

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

observed food debris on microwave

*19 Plumbing System Construction

3

228.145 Water, Plumbing, and Waste. Plumbing systems, approved materials. (a) Construction. A plumbing system and hoses conveying water shall be constructed and repaired with approved materials according to the Plumbing Code.

observed broken faucet on the 3 comp 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.

properly date marked all food after opening from original package

*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 personal food item on ric

*36 Cloths in-use for wiping between uses stored

1

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

observed dry cloths on sanitizing buckets without sanitizer

*39 Cooking equipment free of encrusted grease

1

228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. Equipment, food-contact surfaces, non-food contact surfaces and utensils. (2) The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

grease needs to be cleaned properly from the venterhood

*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.

missing filter on venterhood

*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 thermometer on rif

Jan 2024

FY2024

{"type":"Point","coordinates":[-86.784954028,34.782984003]}

MORELIA MEXICAN RESTAURANT

Routine

2024-01-19T00:00:00.000

84

2707

JEFFERSON

W

BLVD

2707 W JEFFERSON BLVD

75211

*14 Cleaning procedure--steps w/ clean water

3

228.38 Management and Personnel. Hands and arms (b) cleaning procedure. (2) food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (A) rinse under clean, running warm water;

no available warm water to wash hands properly

*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 hot water heater, not functioning

*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.

most recent grease trap tickets from 09/2023. needs to be cleaned every 90 days

*32 Equipment & Utensils resistant pit,chip, crazing

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: (5) resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.

using foil as liner

*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.

do not store food containers on floor. suggest getting a bigger WIC or another RIC

*39 Soda nozzles and ice bin clean as specified

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: (i) at a frequency specified by the manufacturer

clean inside ice machine per equipment instructions

*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 wire shelves

*45 Premises shall be maintained in good repair

1

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

cover holes

*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.

post health permit.

Jan 2024

FY2024

TIFF'S TREATS BAKERY

Routine

2024-01-19T00:00:00.000

92

9540

GARLAND

RD

#411

9540 GARLAND RD #411

75218

*21 RFSM - Not On Site

2

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

no rfsm on site

*30 Does Establishment have a current valid permit posted?

2

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

no food permit displayed in public

*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.

sanitizer not set up/ in use

*47 Other Violations

1

no pest control records on site

Jan 2024

FY2024

{"type":"Point","coordinates":[-78.324019314,34.763796498]}

MURPHY'S DELI

Routine

2024-01-19T00:00:00.000

92

12001

CENTRAL

N

EXPW

#295

12001 N CENTRAL EXPW #295

75243

*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.

*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.

Jan 2024

FY2024

{"type":"Point","coordinates":[-98.823445208,39.842923148]}

RICE BOWL EXPRESS

Follow-up

2024-01-19T00:00:00.000

80

7027

RL THORNTON

S

FRWY

#A

7027 S RL THORNTON FRWY #A

75232

*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

*42 Dirty nonfood contact surfaces

1

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

clean gaskets around cooler doors, clean coolers, freezers, floor drains, pipes, shelves under prep tables

*32 Damaged Equipment

2

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

replace damaged food containers

*35 Hair Restraints effective

1

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

cover hair

*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 food handler cards

*18 Toxic items labeling-non original container

3

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

provide label for chemical spray bottles

*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

*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 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.

clean food contact surfaces, clean cutting boards

*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 ticket not up to date

Jan 2024

FY2024

TRUCK YARD

Routine

2024-01-19T00:00:00.000

95

5624

SEARS

ST

5624 SEARS ST

75206

*35 Hair Restraints effective

1

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

Food staff observed without hair restraints

*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.

Cutting board observed not in good repair

*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

Chemical spray bottle hanging on food shelve

Jan 2024

FY2024

SAM'S #6376 JUICE

Routine

2024-01-19T00:00:00.000

96

4062

LBJ

FRWY

4062 LBJ FRWY

76244

*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 for hand washing station, use hand washing sink for hand washing only

*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.

store utensils 6 inches off the floor ( Juice bottles for product)

*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.

Display permit

Jan 2024

FY2024

CAMPISI'S

Routine

2024-01-19T00:00:00.000

92

8008

CEDAR SPRINGS

RD

C2077

8008 CEDAR SPRINGS RD C2077

75235

*10 Clean Sight and Touch

3

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

Clean inside display case and RIC (food debris/accumulation)

*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;

Observed peeling can opener blade and rust on can opener

*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 RIC gaskets

*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 small leak on 3-comp faucets

*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.

Jan 2024

FY2024

{"type":"Point","coordinates":[-94.0406539,37.624596488]}

ORIGIN NATURAL FOOD

Routine

2024-01-19T00:00:00.000

76

4438

MCKINNEY

AVE

150

4438 MCKINNEY AVE 150

75205

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

3

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

observed employee drinking and continued working without washing hands.bar/dish area

*31 Handwashing lavatory - used for other purpose

2

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

cannot use hand sink as a dump sink -bar, no soap at hand sink- bar

*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.

detail clean floors throughout the kitchen

*39 Take-out beverage containers refilled by employees or the consumer if refilling is a contaminati

1

228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (g) Refilling returnables. (4) Consumer-owned, Personal take-out beverage containers, such as thermally insulated bottles, nonspill coffee cups and promotional beverage glasses, may be refilled by employees or the consumer if refilling is a contamination-free process as specified in õ228.106(c)(1), (2), and (4) of this title.

observed staff member touching food contact surface of dishes

*45 Dressing areas, designated

1

228.179 Physical Facilities. Dressing areas and lockers, designation. (a) Dressing rooms or dressing areas shall be designated if employees routinely change their clothes in the establishment.

properly store personal items/ jackets etc

*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 all food squeeze bottles (salad ric)

*10 Clean Sight and Touch

3

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

clean and sanitize all food contact surfaces at work stations for sight and touch

*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.

no soap at the back hand sink

*34 Pets in common dining areas-cleaning

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (o) Prohibiting animals. (2) Live animals may be allowed in the following situations if the contamination of food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles can not result: (D) pets in the common dining areas of institutional care facilities such as nursing homes, assisted living facilities, group homes, or residential care facilities at times other than during meals if: (iii) dining areas including tables, countertops, and similar surfaces are effectively cleaned before the next meal service.

roaches observed at back food prep area-detail clean all food contact surface/ deep clean the entire facility/ eliminate them roaches at once

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

1

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

label bulk food containers with common name

*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 comp sink

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

3

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

coconut cream observed in galvanized can-ric store in food container

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

2

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

provide consumer advisory for under cooked

Jan 2024

FY2024

TORTAS Y TACOS EL RANCHITO #1 (TO GO)

Routine

2024-01-19T00:00:00.000

91

8017

LAKE JUNE

RD

#F

8017 LAKE JUNE RD #F

75217

*21 RFSM - Not On Site

2

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

food manager certificate expired

*18 Toxic items labeling-non original container

3

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

provide label for chemical spray bottle and sanitizer bucket

*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.

store utensils 6 inches off floor

*43 Ventilation hood-prevent grease dripping

1

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

catch grease 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;

freezer-rusty exterior, cooler on front is damaged remove or repair

Jan 2024

FY2024

{"type":"Point","coordinates":[-81.512021105,28.87547064]}

WINGSTOP

Routine

2024-01-19T00:00:00.000

99

3128

FOREST

LN

#251

3128 FOREST LN #251

75234

*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 bottom interior of Reach in Freezer

Jan 2024

FY2024

77 DEGREES - LEVEL 2

Routine

2024-01-19T00:00:00.000

85

2107

HENDERSON

N

AVE

2107 N HENDERSON AVE

75206

*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.

Stock soap

*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;

Stock paper towels

*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 chemical spray bottles with common name

*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 exterior of surfaces of equipment

*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 food contact surfaces of equipment (ice machines)

*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 must be serviced every 90 days

*47 Other Violations

1

No pest control report

Jan 2024

FY2024

LAS ALMAS ROTAS

Routine

2024-01-19T00:00:00.000

87

3615

PARRY

AVE

3615 PARRY AVE

75226

*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;

WALK IN COOLER IS AT 45/46'F. SHALL BE AT LEAST 41'F. MANAGER HAS STATED THAT A WORK ORDER HAS BEEN FILED AND THAT ALL TCS FOOD ITEMS HAVE BEEN REMOVED TO ANOTHER WORKING COOLER. REPAIR IMMEDIATELY.

*10 A chemical sanitizer used: contact times criteria

3

228.111 Equipment, Utensils, and Linens. Equipment, maintenance and operation. (n) Manual and mechanical warewashing equipment, chemical sanitization temperature, pH, concentration, and hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified in õ228.118(3) of this title shall meet the criteria in õ228.206(a) of this title, shall be used in accordance with the EPA-approved manufacturer's label use instructions,P and shall be used as follows: (4) if another solution of a chemical specified under paragraphs (1) - (3) of this subsection is used, the permit holder shall demonstrate to the regulatory authority that the solution achieves sanitization and the use of the solution shall be approved; or

DISHWASHER TESTED AT 0 PPM CHLORINE, SHALL BE BETWEEN 50-100 PPM CHLORINE. SHALL WASH, RINSE, SANITIZE UTENSILS IN THE 3 COMPARTMENT SINK UNTIL DISHWASHER IS FIXED.

*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 SPRAY BOTTLES

*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.

MANAGER ON SITE ONLY HAS FOOD HANDLER CERTIFICATION, WILL APPLY AND COMPLETE FOOD MANAGER TRAINING ASAP.

*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.

OBTAIN CHEMICAL SANITIZER TEST STRIPS AND TEST SANITIZERS EVERY DAY OF OPERATION.

Jan 2024

FY2024

KC'S BAR & GRILL

Routine

2024-01-19T00:00:00.000

92

3317

MALCOLM X

S

BLVD

3317 S MALCOLM X BLVD

75215

*19 Plumbing System Construction

3

228.145 Water, Plumbing, and Waste. Plumbing systems, approved materials. (a) Construction. A plumbing system and hoses conveying water shall be constructed and repaired with approved materials according to the Plumbing Code.

WATER IS LEAKING AT THE 3 COMP SINK FAUCET. REPAIR IMMEDIATELY.

*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.

*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;

*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.

DEEP CLEAN UNDER EQUIPMENTS AND SINK AREA

*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 UNNECESSARY ARTICLES FROM ESTABLISHMENT. HARD TO CLEAN.

Jan 2024

FY2024

TIENDA LATINA & BAKER

Routine

2024-01-19T00:00:00.000

90

4950

ILLINOIS

W

AVE

#115

4950 W ILLINOIS AVE #115

75211

*29 Food thermometers provided and accessible

2

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

PROVIDE A FOOD THERMOMETER

*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 HANDSINK

*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;

DO NOT USE GROCERY BAG TO HOLD RICE

*39 Equipment & utensils cleaned before restocking

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: (C) before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers.

CLEAN INSIDE OF 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 WALLS AND FLOORS

*45 Premises shall be maintained in good repair

1

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

REPAIR WATER DAMAGE CEILING TILE AND DAMAGED CORNER

*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.

POST HAND WASH SIGN

Jan 2024

FY2024

{"type":"Point","coordinates":[-89.059263895,41.917982052]}

YOGI'S SUSHI OF SPORTS

Routine

2024-01-19T00:00:00.000

94

9440

GARLAND

RD

#130

9440 GARLAND RD #130

75218

*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 on bottom shelf of cooler

*31 Handwashing lavatory - allow convenient

2

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

hand sink at sushi bar

*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.

need hand washing signs at hand sinks

Jan 2024

FY2024

THE AVENUES OF PARK FOREST

Routine

2024-01-19T00:00:00.000

89

3344

FOREST

AVE

3344 FOREST AVE

75234

*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.

certified food manager not on site

*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

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

3

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

dented canned goods

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

3

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

sanitizer at dishwasher reading 0ppm, empty container

*47 Permit/license posted

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: (1) post the permit in a location in the food establishment that is conspicuous to consumers;

display health permit (name change/ new owner, The Grove on Forest Ln)

Jan 2024

FY2024

CHA CHA CHA

Routine

2024-01-19T00:00:00.000

94

4916

MILITARY

PKWY

4916 MILITARY PKWY

75227

*18 Licensed pest control applicator only

3

228.204 Poisonous or Toxic Materials. Presence and use. (b) Conditions of use. Poisonous or toxic materials shall be: (3) A restricted use pesticides shall be applied only by an applicator certified as defined in 7 USC 136(e), Certified Applicator of the Federal Insecticide, Fungicide and Rodenticide Act, or a person under the direct supervision of a certified applicator.

REMOVE BUG SPRAY FROM KITCHEN AREA

*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.

*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.

Jan 2024

FY2024

MI RINCONCITO LAGUNERO

Routine

2024-01-19T00:00:00.000

93

3010

VILBIG

RD

3010 VILBIG RD

75228

*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

Date mark/place date on all commercially made products (cheese) if they are opened & kept for 24 hrs or more

*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 incorrect>Do not mix bleach & soap to wash dishes>just wash with soap & water, then rinse, then sanitize Finally air dry

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

1

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

Do not keep/store containers w/ingredients (oregano) on floor

*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.

Replace any worn cutting boards

*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.

Post health permit

Jan 2024

FY2024

{"type":"Point","coordinates":[-96.84797596,32.779248014]}

LA ESTRELLA BAKERY

Routine

2024-01-19T00:00:00.000

84

1111

SINGLETON

BLVD

1111 SINGLETON BLVD

75212

*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

*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>must have someone w/ certificate present when establishment open

*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 observed on any foods>if any prepared or commercially made food products kept for 24 hrs or more must put date

*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

Remove rust/replace rusted wire racks in cooler

*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:

Improper thawing>meat thawing at room temp

*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 spilled food/grease in reach-in cooler in kitchen

*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.

Do not store personal items over items/sing-use items (cake boxes)

*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/repaint any walls that are/have pealing paint

*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 (missing records for 09/2023 & 12/2023)

Jan 2024

FY2024