Routine Restaurant and Food Establishment Inspection Score 80-100

B C ICE CREAM A

Routine

2016-10-21T00:00:00.000

84

735

WESTMORELAND

N

RD

735 N WESTMORELAND RD

75211

*21 RFSM - Not On Site

2

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

*43 Light 20 foot : Reach-in cooler

1

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

*44 Trash can provided for papertowel waste

1

228.152 Water, Plumbing, and Waste. Refuse, Recyclables, and Returnables, Facilities on the Premises. (g) Storage areas, rooms, and receptacles, capacity and availability. (3) If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories.

NEED CLOSE TO HAND WASH STATION

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

3

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

QUESO

*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 NEED TO BE STORED ON THE BOTTOM

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

1

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

OPEN CONTAINERS OF DRINKS ON FOOD PREP SURFACE

*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;

SOUR CREAM 46 (DEGREE F)

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

1

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

*36 Cloths in-use for wiping between uses stored

1

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

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.874178,32.749864]}

FAT RABBIT (2ND FLOOR)

Routine

2016-10-21T00:00:00.000

98

2533

MCKINNEY

AVE

2533 MCKINNEY AVE

75201

*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 BAR HAND SINK

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.801759,32.796272]}

THE EPSICOPAL SCHOOL OF

Routine

2016-10-21T00:00:00.000

94

8011

DOUGLAS

AVE

8011 DOUGLAS AVE

75225

*28 Do not exceed manuf. use by date

3

228.75 Food. Time and temperature control. (g) Ready-to-eat TCS food, date marking. (4) A date marking system that meets the criteria stated in paragraphs (1) and (2) of this subsection may include: (B) marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified in paragraph (1) of this subsection;

i.e. Dressing

*18 Toxic items storage adjacent to food/utensils

3

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

OBSERVED CHEMICAL SPRAY BOTTLES BY FOOD / EQUIPMENT IN DY STORAGE AREA

Oct 2016

FY2017

{"type":"Point","coordinates":[-76.7523,39.357224]}

THE DONUT PALACE

Routine

2016-10-21T00:00:00.000

90

4330

GANNON

LN

#D

4330 GANNON LN #D

75237

*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

*12 Gloves Single Use

3

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

OBTAIN RFSM REUSING GLOVES

*45 Physical Facilities Premises-absorbent materials on floors

1

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

REMOVE WOOD FROM FLOORS

*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 CARDBOARD LINING FROM SHELVES

*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

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.890905,32.65666]}

RUBENS SHRIMP COCKTAIL

Routine

2016-10-21T00:00:00.000

88

735

WESTMORELAND

N

RD

735 N WESTMORELAND RD

75211

*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 BEEF OVER JUICE

*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;

CUT VEGETABLE 62 (DEGREE F) ENSURE THAT CONTAINER IS COMPLETELY SUBMERGED IN ICE

*29 Thermometers to be accurate +/- 3'F

2

228.105 Equipment, Utensils, and Linens. Accuracy of Temperature Measuring Devicess. (b) Temperature measuring device, ambient air and water. (2) Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to plus or minus 3 degrees Fahrenheit in the intended range of use.

ENSURE THAT COLD HOLD THERMOMETER IS ACCURATE AND CAN READ AT LEAST 0 (DEGREE F)

*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.

AT FRONT HAND SINK

*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.

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.874178,32.749864]}

GUTY'S CAFE

Routine

2016-10-21T00:00:00.000

89

735

WESTMORELAND

N

RD

#A103

735 N WESTMORELAND RD #A103

75211

*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.

POTS IN HAND SINK

*02 Cold Hold (41øF/45øF or below)

3

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

SALSA 60, SAUSAGE 47 (DEGREE F)

*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.

*22 No unnecessary personnel allowed in food prep area

2

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

DO NOT ALLOW CUSTOMERS BEHIND SERVICE AREA

*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.

DEGREASER

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.874178,32.749864]}

RUSTY TACO

Routine

2016-10-21T00:00:00.000

84

4802

GREENVILLE

AVE

4802 GREENVILLE AVE

75206

*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.

use a clean utensil when putting new food out

*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.

*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

*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.

*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: (1) except as specified in subsection (a) of this section, in the food with their handles above the top of the food and the container;

keep ice scoop handles out of ice

*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 all absorbent cloth

*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

Move raw chicken in front of raw shrimp to prevent cross contamination

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.769993,32.845788]}

VALERO CORNER STORE #2418

Routine

2016-10-21T00:00:00.000

91

4712

HAVERWOOD

LN

4712 HAVERWOOD LN

75252

*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.

*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 WALK IN COOLER, SHELVES

*32 Maintain in Good Repair

2

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

BROKEN GASKETS

*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;

*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.

EXPIRED FOOD

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.828521,33.007271]}

FAT RABBIT - INSIDE BAR

Routine

2016-10-21T00:00:00.000

98

2533

MCKINNEY

AVE

2533 MCKINNEY AVE

75201

*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.

USE HAND WASH SINK FOR HAND WASHING ONLY

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.801759,32.796272]}

FAT RABBIT - KITCHEN

Routine

2016-10-21T00:00:00.000

96

2533

MCKINNEY

AVE

2533 MCKINNEY AVE

75201

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

3

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

DO NOT STORE BOWLS/UTENSILS IN REACH IN COOLER

*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 NEEDS TO BE IN SANITIZER BUCKET

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.801759,32.796272]}

EPISCOPAL SCHOOL OF DALLAS

Routine

2016-10-21T00:00:00.000

89

8011

DOUGLAS

S

8011 S DOUGLAS

75225

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

3

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

STORE RAW FOOD BELOW READY TO EAT FOOD PRODUCTS

*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.

*10 Chlorine sanitizer concentration, minimum temp.

3

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

OBSERVED AIR IN CHEMICAL LINE

*28 Do not exceed manuf. use by date

3

228.75 Food. Time and temperature control. (g) Ready-to-eat TCS food, date marking. (4) A date marking system that meets the criteria stated in paragraphs (1) and (2) of this subsection may include: (B) marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified in paragraph (1) of this subsection;

R. BEEF DATED 10-17-16

Oct 2016

FY2017

TOP MART

Routine

2016-10-21T00:00:00.000

80

7047

BRUTON

RD

7047 BRUTON RD

75217

*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);

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

2

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

need to had date marking

*13 Discharges from the Eyes, Nose, a3nd Mouth

3

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

*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;

pickle dills 76 F

*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.

need had sanitizer solution

*12 A food employee shall comply with an exclusion or RESTRICTION

3

228.35 Management and Personnel. Responsibilities and Reporting Symptoms and Diagnosis. (f) A food employee shall: (2) comply with a restriction as specified in õ228.36(4)(B), (5)(B), (6)(B), (7), (8)(B), or õ228.36 (8), (9), or (10) and comply with the provisions specified in õ228.37(4) - (10) of this title.

*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 need clean every 90 days

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.698819,32.748986]}

MS V'S SOUL FOOD, BURGERS & CHICKEN

Routine

2016-10-22T00:00:00.000

93

829

CORINTH

S

ST

#B

829 S CORINTH ST #B

75203

*22 Handlers-Certificate Not On Site

2

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

*21 RFSM - Not On Site

2

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

*45 Premises shall be maintained in good repair

1

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

REPLACE MISSING FLOOR TILES UNDER THE THREE COMPARTMENT SINK

*33 Remove soils from equipment & utensils

2

228.115 Equipment, Utensils, and Linens. Methods of cleaning. (d) Wet cleaning. (1) Equipment food-contact surfaces and utensils shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers; acid, alkaline, or abrasive cleaners; hot water; brushes; scouring pads; high-pressure sprays; or ultrasonic devices.

Oct 2016

FY2017

T C GROCERY

Routine

2016-10-22T00:00:00.000

89

5050

CROZIER

ST

5050 CROZIER ST

75215

*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.

*38 Thawing. Under refrigeration

1

228.75 Food. Time and temperature control. (c) Thawing. Except as specified in paragraph (4) of this subsection, TCS food shall be thawed: (2) completely submerged under running water: (D) for a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified in õ228.71(a)(1) or (2) of this title to be above 5 degrees Celsius (41 degrees Fahrenheit), for more than 4 hours including: (ii) the time it takes under refrigeration to lower the food temperature to 5 degrees Celsius (41 degrees Fahrenheit);

beef thawing at room temp

*22 Handlers-Certificate Not On Site

2

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

*10 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.

food debris on slicer

*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 floor

*32 Equipment & Utensils smooth easily cleanable

2

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

peeling paint on deli case and ceiling of WIC

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.754151,32.750848]}

FLYING J

Routine

2016-10-22T00:00:00.000

84

7425

BONNIE VIEW

RD

7425 BONNIE VIEW RD

75241

*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 behind ice maker

*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.

*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;

need paper towels at back handsink

*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

*22 Handlers-Certificate Not On Site

2

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

*03 Food products not maintained at 135øF or above

3

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

chicken 130F hash brown 100F

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.751032,32.657999]}

FIESTA MART #34 PRODUCE

Routine

2016-10-22T00:00:00.000

99

3030

LANCASTER

S

RD

3030 S LANCASTER RD

75208

*47 Other Violations

1

CLEAN FLOOR SURFACES (STANDING WATER)

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.803328,32.710467]}

SAVE A LOT #752 (GROCERY STORE)

Routine

2016-10-22T00:00:00.000

98

2611

LANCASTER

S

RD

2611 S LANCASTER RD

75216

*34 Pest control-routine inspections for

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (k) Controlling pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence within the physical facility and its contents, and on the contiguous land or property under the control of the permit holder by: (2) routinely inspecting the premises for evidence of pests;

FLIES WERE OBSERVED IN THE DISPLAY COOLER

*47 Other Violations

1

CLEAN BEHIND EQUIPMENT

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.80453,32.71543]}

TOP CAT

Routine

2016-10-22T00:00:00.000

89

1717

ELSIE FAYE HEGGINS

ST

1717 ELSIE FAYE HEGGINS ST

75215

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

3

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

NEED GLOVES

*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

*29 Food thermometers provided and accessible

2

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

NEED STEM THERMOMETER

*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;

AT TOILET ROOM HAND SINK

*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 FLOORS/WALLS, BEHIND/ UNDER EQUIPMENT

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.761701,32.749223]}

T D'S BBQ

Routine

2016-10-22T00:00:00.000

87

3403

LANCASTER

S

RD

3403 S LANCASTER RD

75216

*47 RFSM Certificate - Not Display

1

Sec.17-2.2(c) Registered food service managers. (7) Display of certificate of registered food service manager. A food service establishment shall display the original certificate of each primary registered food service manager employed by the establishment. Each certificate must be displayed in a glass-covered frame at a location where it is easily visible to the public.

*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.

Vent a hood and filters dirty Cutting boards dirty Ice machine dirty

*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.

*45 Ceiling easily cleanable and light in color

1

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

*46 Toilet tissue, availability

1

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

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

3

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

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

2

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (k) Controlling pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by: (3) using methods, if pests are found, such as trapping devices or other means of pest control as specified in õ228.204(b) and õ228.208(b) and (c) of this title; and

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.800722,32.706316]}

WILLIAMS FRIED CHICKEN

Routine

2016-10-22T00:00:00.000

89

938

CORINTH ST

S

RD

938 S CORINTH ST RD

75203

*10 Clean Sight and Touch

3

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

Clean ice machine

*45 Floor contruction requirements

1

SEC. 17-6.2. ADDITIONAL REQUIREMENTS. (c) Floors, walls, and ceilings. (2) Special requirements for floors. A food establishment shall: (A) construct floors that are water flushed for cleaning, or that receive discharges of liquid from equipment or pressure sprays, of sealed concrete, terrazzo, ceramic tile, or similar material that is graded to a properly installed trapped floor drain

Re grout floors

*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

*10 Chlorine sanitizer concentration, minimum temp.

3

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

*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.

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.798716,32.737921]}

PINE MARKET

Routine

2016-10-22T00:00:00.000

97

2410

PINE

ST

2410 PINE ST

75215

*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.

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

2

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

Oct 2016

FY2017

{"type":"Point","coordinates":[-94.050954,33.440473]}

FIESTA MART #34

Routine

2016-10-22T00:00:00.000

93

3030

LANCASTER

S

RD

3030 S LANCASTER RD

75208

*10 Clean Sight and Touch

3

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

CLEAN MILK COOLER (MILK SPILL BUILD UP)

*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 FOOD SHALL BE IN GOOD CONDITION

*34 Insect control:prevent dead insects from food

1

228.174 Physical Facilities. Functionality. (c) Insect control devices, design and installation. (2) Insect control devices shall be installed so that: (B) dead insects and insect fragments are prevented from being impelled onto or falling on exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

FLIES WERE OBSERVED IN THE FACILITY

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.803328,32.710467]}

WALKER'S BARBEQUE

Routine

2016-10-22T00:00:00.000

96

4715

MALCOLM X

S

BLVD

4715 S MALCOLM X BLVD

75215

*29 Sanitizing solutions, testing devices

2

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

*42 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 CEILING ABOVE MICROWAVE

*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.

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.752596,32.755736]}

SMZ FOOD MART

Routine

2016-10-22T00:00:00.000

100

4707

CENTRAL

S

EXPW

4707 S CENTRAL EXPW

75215

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.761163,32.749009]}

ALLEN'S GROCERY

Routine

2016-10-22T00:00:00.000

90

2500

LAWRENCE

ST

2500 LAWRENCE ST

75215

*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.

*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.

*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.

marked as a #47

*10 Chlorine exposure time table

1

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: (A) except as specified under paragraph (B) of this subsection, an exposure time of at least 10 seconds for a chlorine solution specified in õ228.111(n)(1) of this title;

marked as a #36 for no cl in sani bucket

*45 Premises shall be maintained in good repair

1

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

replace missing ceiling tile at deli

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

2

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

label bagged ice

Oct 2016

FY2017

{"type":"Point","coordinates":[-123.098433,44.031233]}

DENNY'S #8607

Routine

2016-10-22T00:00:00.000

92

7425

BONNIE VIEW

RD

#3

7425 BONNIE VIEW RD #3

75241

*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 ceiling above grill accidentally marked as #45

*10 Chlorine exposure time table

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: (A) except as specified under paragraph (B) of this subsection, an exposure time of at least 10 seconds for a chlorine solution specified in õ228.111(n)(1) of this title;

0 ppm chlorine, need 50 ppm

*18 Toxic items labeling-non original container

3

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

label chemical spray bottles

*45 Premises shall be maintained in good repair

1

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

repair ceiling tile by ice maker

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.751032,32.657999]}

SAVE-A-LOT #752 - PRODUCE

Routine

2016-10-22T00:00:00.000

98

2611

LANCASTER

S

RD

2611 S LANCASTER RD

75216

*45 Premises shall be maintained in good repair

1

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

CLEAN BEHIND EQUIPMENT

*34 Pest control-routine inspections for

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (k) Controlling pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence within the physical facility and its contents, and on the contiguous land or property under the control of the permit holder by: (2) routinely inspecting the premises for evidence of pests;

FLIES WERE OBSERVED IN THE PRODUCE CUTTING ROOM

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.80453,32.71543]}

FIESTA MART #34 - DELI

Routine

2016-10-22T00:00:00.000

92

3030

LANCASTER

S

RD

3030 S LANCASTER RD

75208

*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.

CHEMICAL BOTTLES SHALL BE LABELED PROPERLY

*47 OTHER VIOLATIONS

1

229.164 Food. (b) Approved sources. (6) Exotic animals and game animals. (B) If game animals are received for sale or service they shall be: (i) commercially raised for food and: (I) raised, slaughtered, and processed under a voluntary inspection program that is conducted by the agency that has animal health jurisdiction.

CLEAR FLOOR SURFACES (STANDING WATER)

*39 Dirty linens

1

228.119 Equipment, Utensils, and Linens. Laundering, Clean Linens. Clean linens shall be free from food residues and other soiling matter.

CLEAN WET TOWEL IN SANITIZER SOLUTION (CORRECTED ON SITE)

*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 DELI COOLERS ( FOOD DEBRIS BUILD UP)

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.803328,32.710467]}

D J BLACK JACK PIZZA

Routine

2016-10-22T00:00:00.000

92

2536

MLK

BLVD

2536 MLK BLVD

75215

*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).

STEM 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.

*36 Cloths in-use for wiping between uses stored

1

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

*42 Nonfood-contact surfaces material

1

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

GREASE DEBRIS ON 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.

*47 Other Violations

1

NO HOT HOLD, UNSHIELDED LIGHTS - VENT HOOD

Oct 2016

FY2017

BUFFALO'S WINGS & PHILLY STEAK

Routine

2016-10-22T00:00:00.000

91

3414

LANCASTER

S

RD

3414 S LANCASTER RD

75216

*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;

*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.

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

3

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

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.799983,32.705622]}

FIESTA MART #34-MEAT&ROTISSERIES PREP

Routine

2016-10-22T00:00:00.000

90

3030

LANCASTER

S

RD

3030 S LANCASTER RD

75208

*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 BOTTLES

*47 Other Violations

1

CLEAN FLOORS (STANDING WATER)

*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.

REPLACE RUSTED ICE MACHINE IT IS BROKEN AND RUSTED REPLACE BROKEN FOOD CONTAINERS.

*34 Insect control:prevent dead insects from food

1

228.174 Physical Facilities. Functionality. (c) Insect control devices, design and installation. (2) Insect control devices shall be installed so that: (B) dead insects and insect fragments are prevented from being impelled onto or falling on exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

FLIES WERE OBSERVED IN THE MEAT MARKET

*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 KNIVES HOLDERS

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.803328,32.710467]}

HOGG NEW TECH CENTER

Routine

2016-10-24T00:00:00.000

95

1144

MADISON

N

AVE

1144 N MADISON AVE

75208

*03 Food products not maintained at 135øF or above

3

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

COOKED CHICKEN SANDWICH ON THE FOOD SERVING LINE WAS NOT AT 135.0 F OR ABOVE

*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;

A COUPLE OF BROKEN REACH IN REFRIGERATOR AND FREEZER GASKETS

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.82547,32.757218]}

KLEBURG ELEMENTARY SCHOOL

Routine

2016-10-24T00:00:00.000

81

1450

EDD

RD

1450 EDD RD

75253

*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.

lights don't work back area, shields need be replace

*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.

corners need good repair loose tiles at the front corner

*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);

need check temperatures to maintain 135 F or higher temp to avoid bacteria contamination chicken sandwiches 124 F , second tray 118 F

*45 Clean facilities as often as necessary.

1

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

floors need to clean as necessary during operational hours

*13 Discharges from the Eyes, Nose, a3nd Mouth

3

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

missing writing procedures for body fluids / spill kit

*21 RFSM - Not On Site

2

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

RFSM not on site, not manager at the establishment in time for inspection

*12 A food employee shall comply with an exclusion or RESTRICTION

3

228.35 Management and Personnel. Responsibilities and Reporting Symptoms and Diagnosis. (f) A food employee shall: (2) comply with a restriction as specified in õ228.36(4)(B), (5)(B), (6)(B), (7), (8)(B), or õ228.36 (8), (9), or (10) and comply with the provisions specified in õ228.37(4) - (10) of this title.

missing writing employee health policies

*22 Handlers-Certificate Not On Site

2

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

temporary employees need food handler cards

*29 Food thermometers provided and accessible

2

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

need working thermometers to check WIC and WIF temperatures

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.601492,32.685184]}

SHOP-N-GO #4

Routine

2016-10-24T00:00:00.000

86

5609

ALPHA

RD

5609 ALPHA RD

75240

*22 Handlers-Certificate Not On Site

2

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

*21 RFSM - Not On Site

2

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

*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos

3

228.118 Equipment, Utensils, and Linens. Sanitization methods, hot water and chemical. 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: (D) An exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in õ228.2(125) of this title.

*24 Food Label- manufacture/packer/distrubtor name

2

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

candies

*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.

*34 Outer door: solid,selfclosing,tightfitting

1

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

*38 Thawing. under running water criteria - < 4 hours

1

228.75 Food. Time and temperature control. (c) Thawing. Except as specified in paragraph (4) of this subsection, TCS food shall be thawed: (2) completely submerged under running water: (D) for a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified in õ228.71(a)(1) or (2) of this title to be above 5 degrees Celsius (41 degrees Fahrenheit) for more than four hours including

*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.

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.81086,32.932883]}

MCDONALDS

Routine

2016-10-24T00:00:00.000

92

10720

PRESTON

RD

#1102

10720 PRESTON RD STE #1102

75230

*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 SEVERAL WIPING CLOTHS STORED ON PREP. TABLES

*12 Gloves Single Use

3

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

STOPPED EMPLOYEE WHO ATTEMPTED TO PREP FOOD WITH THE SAME GLOVES AFTER CONTACTED SANITIZER

*22 Handlers-Certificate Not On Site

2

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

*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 ALL DEEP FRY BASKETS ON CLEAN AND DRY SERVICE. OBSERVED DEEP FRY BASKETS STORED ON TOP OF CARDBOARD

*45 Mats / Duckboards nonabsorbent

1

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

REMOVE CARDBOARD FROM THE FLOOR NEAR DEEP FRYERS. USE NONABSORBENT MAT ONLY

Oct 2016

FY2017

{"type":"Point","coordinates":[-85.733782,41.870035]}

SAHARA RESTAURANT

Routine

2016-10-24T00:00:00.000

82

5441

ALPHA

RD

#112

5441 ALPHA RD #112

75240

*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.

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

3

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

*22 Handlers-Certificate Not On Site

2

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

*24 Food Label- manufacture/packer/distrubtor name

2

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

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

3

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

*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.

*39 Equipment in good repair and proper adjustment.

1

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

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.

*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.

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.813932,32.932909]}

ANNE FRANK ELEMENTARY SCHOOL

Routine

2016-10-24T00:00:00.000

98

5201

CELESTIAL

RD

5201 CELESTIAL RD

75240

*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;

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.817819,32.946809]}

STAR MUSIC STUDIO

Routine

2016-10-24T00:00:00.000

100

11339

EMERALD

ST

11339 EMERALD ST

75229

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.899343,32.893846]}

THE MERIDIAN AT KESSLER PARK (SERVING AREA)

Routine

2016-10-24T00:00:00.000

100

2522

FORT WORTH

AVE

2522 FORT WORTH AVE

75211

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.863367,32.758769]}

FLUELLEN BAKERY

Routine

2016-10-24T00:00:00.000

96

1408

ELM

ST

1408 ELM ST

75202

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

1

228.70 Food. Preventing contamination by consumers. (e) Preventing contamination from other sources. Miscellaneous sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified in õõ228.65 - 228.70 of this title.

personal items on prep surface

*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

liquid eggs above lemon juice in RIC

Oct 2016

FY2017

{"type":"Point","coordinates":[-77.415393,36.132918]}

OZONA GRILL AND BAR

Routine

2016-10-24T00:00:00.000

91

4615

GREENVILLE

AVE

4615 GREENVILLE AVE

75206

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

3

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

raw chicken over buttermilk and sweet potato fries, corrected

*03 Food products not maintained at 135øF or above

1

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);

queso 125 , keep covered and stir corrected

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

1

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

corrected

*39 Soda nozzles and ice bin clean to remove soil

1

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

clean all soda nozzles

*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;

potatoes are tcs once cooked milk @ bar 44 F

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.770147,32.843481]}

CABARET ROYALE

Routine

2016-10-24T00:00:00.000

87

10723

COMPOSITE

DR

10723 COMPOSITE DR

75220

*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);

refried beans at 123 degrees F. DISCARDED abruptly by manager

*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;

sliced turkey breast at 49 degrees F inside cooler. sliced beef at 47 degrees F inside cooler

*10 Equipment and Utensils Cleaning-contamination

3

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

clean and install a new ice machine; bacteria buildup and rusty screws

*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 beef stored above cooked chicken wings in walk in cooler

*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

do not store cloth material under cutting boards.

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.894394,32.876259]}

SOUTHERN MAID DONUTS

Routine

2016-10-24T00:00:00.000

87

937

DAVIS

W

ST

937 W DAVIS ST

75208

*45 Walls and ceilings, studs, joists, and rafters

1

228.173 Physical Facilities. Floors, walls, and ceilings. (h) Walls and ceilings, studs, joists, and rafters. Except for temporary food establishments, studs, joists, and rafters may not be exposed in areas subject to moisture.

REPLACE DAMAGED CEILING TILE IN THE FOOD PREPARATION AREA

*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 A THERMOMETER FOR THE REACH IN REFRIGERATOR MISSING THEM

*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

ADDRESS THE LEAK UNDER THE THREE COMPARTMENT SINK

*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 THE FRONT HAND SINK

*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 THE TOILET SEAT OF THE PUBLIC RESTROOM (VISIBLE FECAL SOIL ON THE TOILET SEAT AND IN THE INTERIOR OF THE BOWL AS WELL)

*42 Dirty nonfood contact surfaces

1

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

CLEAN THE VISIBLE SOIL IN THE REACH IN REFRIGERATOR GASKET

*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages

3

228.75 Food. Time and temperature control. (i) Time as a public health control. (2) If time without temperature control is used as the public health control up to a maximum of 4 hours: (D) the food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.

KOLACHES NOT DATE MARKED WITH A CURRENT DATE AND DISCARD TIME ON THEM ALL KOLACHES WERE DISCARED AT 12:05 PM.

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.839001,32.749495]}

CARNIVAL FOOD STORES #130 JUICE BAR

Routine

2016-10-24T00:00:00.000

91

6401

ABRAMS

RD

6401 ABRAMS RD

75231

*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

*18 Toxic items stored above food/utensils

3

228.203 Poisonous or Toxic Materials. Storage, separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: (2) locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This paragraph does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.

*18 Toxic items stored above food/utensils

3

228.203 Poisonous or Toxic Materials. Storage, separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: (2) locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This paragraph does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.

Toxics items stored with food

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.744747,32.862078]}

DALLAS CABARET NORTH

Routine

2016-10-24T00:00:00.000

100

11569

HARRY HINES

BLVD

11569 HARRY HINES BLVD

75229

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.893968,32.903813]}

UNION

Routine

2016-10-24T00:00:00.000

91

5622

DYER

ST

5622 DYER ST

75206

*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.

need a CFM registered with City on site at all times

*36 Cloths in-use for wiping between uses stored

1

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

*18 Toxic items labeling-non original container

1

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.

corrected

*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.

6 months overdue

*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.

keep free of clutter

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.771645,32.843129]}

99 CENTS ONLY

Routine

2016-10-24T00:00:00.000

96

13444

PRESTON

RD

13444 PRESTON RD

75240

*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.

apples, dented canned foods, canned foods without labels

*34 Outer door: solid,selfclosing,tightfitting

1

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

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.803466,32.931112]}

IRON CACTUS MEXICAN GRILL

Routine

2016-10-24T00:00:00.000

96

1520

MAIN

ST

3RD F

1520 MAIN ST 3RD F

75201

*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.

bacteria build up in soda gun holster

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

1

228.70 Food. Preventing contamination by consumers. (e) Preventing contamination from other sources. Miscellaneous sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified in õõ228.65 - 228.70 of this title.

cover ice from outdoor environmental contamination

Oct 2016

FY2017

{"type":"Point","coordinates":[-120.651034,40.415986]}

FRIDA'S TACOLANDIA

Routine

2016-10-24T00:00:00.000

80

1150

KIEST

W

BLVD

#400A

1150 W KIEST BLVD #400A

75224

*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.

*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 NO DRAINING HANNDSINK

*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.

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

3

228.70 Food. Preventing contamination by consumers. (e) Preventing contamination from other sources. Miscellaneous sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified in õõ228.65 - 228.70 of this title.

DIRTY DISHES & RAW CHICKEN STORED IN 3 COMP SINK

*10 Clean Sight and Touch

3

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

CLEAN ALL

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

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: (A) at a water temperature of 21 degrees Celsius (70 degrees Fahrenheit) or below;

*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.

*45 Ceiling easily cleanable and light in color

1

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

*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 WITHIN 24 HRS

*45 Lockers to be used to store personal items

1

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

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.842061,32.705753]}

DESPERADOS

Routine

2016-10-24T00:00:00.000

82

4818

GREENVILLE

AVE

4818 GREENVILLE AVE

75206

*01 Cooling -- total 6 hours, 135-41øF

3

228.75 Food. Time and temperature control. (d) Cooling. (1) Cooked temperature/time controlled for safety food shall be cooled: (B) within a total of six hours, from 57 degrees Celsius (135 degrees Fahrenheit) to 5 degrees Celsius (41 degrees Fahrenheit) or less.

beans 82 F, made 10 am discarded Cool in shallow pans in ice bath

*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.

water on floor

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

1

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

*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).

in every cooler

*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food

1

228.67 Food. Preventing contamination from ice used as a coolant. (a) Ice used as exterior coolant, prohibited as contamination ingredient. After use as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as food.

keep bottles out of ice for drinks corrected

*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;

chicken flautas 54 F and 55.5 F all law boys holding around 50F reach in in back: beans 52 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.

servers

*39 Loosely cover cooling foods

1

228.75 Food. Time and temperature control. (e) Cooling methods. (2) When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (B) loosely covered, or uncovered if protected from overhead contamination as specified in õ228.69(a)(1)(B) of this title, during the cooling period to facilitate heat transfer from the surface of the food.

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

1

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

*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

next to clean dishes

*45 Floor contruction requirements

1

SEC. 17-6.2. ADDITIONAL REQUIREMENTS. (c) Floors, walls, and ceilings. (2) Special requirements for floors. A food establishment shall: (A) construct floors that are water flushed for cleaning, or that receive discharges of liquid from equipment or pressure sprays, of sealed concrete, terrazzo, ceramic tile, or similar material that is graded to a properly installed trapped floor drain

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.769994,32.846315]}