Routine Restaurant and Food Establishment Inspection Score 80-100

MOSS HAVEN ELEMENTARY

Routine

2016-10-25T00:00:00.000

100

9202

MOSS FARM

LN

9202 MOSS FARM LN

75243

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.743056,32.896114]}

JOHN PEELER ELEM SCHOOL

Routine

2016-10-25T00:00:00.000

95

810

LLEWELLYN

S

AVE

810 S LLEWELLYN AVE

75208

*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 GASKETS OF THE WALK IN REFRIGERATOR CLEAN THE FAN COVERS OF THE WALK IN REFRIGERATOR CLEAN THE GASKETS OF THE REACH IN REFRIGERATOR

*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 UNDERNEATH THE TOILET SEAT OF THE EMPLOYEE RESTROOM

*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 INTERIOR PANEL OF THE ICE MACHINE REMOVE MOLD SPORES FROM UNDERNEATH THE LID OF OF THE MACHINE AS WELL

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.832156,32.738052]}

SAMBUCA

Routine

2016-10-25T00:00:00.000

96

2120

MCKINNEY

AVE

2120 MCKINNEY AVE

75201

*36 Cloths in-use for wiping between uses stored

1

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

STORE WIPING CLOTHS IN SANITIZER BUCKET WEN NOT IN USE

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

3

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

DO NOT STORE UTENSILS IN RIC

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.803014,32.792415]}

TAQUERIA YADIS

Routine

2016-10-25T00:00:00.000

87

1913

EDGEFIELD

S

AVE

1913 S EDGEFIELD AVE

75224

*35 Hair Restraints effective

1

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

COOK NOT WEARING A HAIR RESTRAINT AT THE TIME OF INSPECTION

*43 Clean vent syst:Intake/exhaust air ducts

1

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

REMOVE HEAVY DUST FROM THE INTAKE VENT IN CEILING NEAR THE PUBLIC RESTROOMS

*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 MEN'S RESTROOM (SOIL PRESENT)

*28 Date marking commercially prepared of RTE/PHF

2

228.75 Food. Time and temperature control. (g) Ready-to-eat, TCS food, date marking. (2) Except as specified in paragraphs (5) - (7) of this subsection, refrigerated, ready-to-eat, time/temperature controlled for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and held at a temperature of 41 degrees Fahrenheit (5 degrees Celsius) or less if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in paragraph (1) of this subsection: (B) the day or date marked by the food establishment may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.

NO DATE MARKING OF COMMERCIALLY PREPARED FOOD AT THE TIME OF INSPECTION

*42 Floors/walls/ceiling/nonfood dirty

1

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

CLEAN THE FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK

*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.

AT HAND SINK IN THE WOMEN'S RESTROOM

*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.

TWO UNLABELED SPRAY BOTTLES WITH LIQUIDS THAT COULD BE CHEMICALS INSIDE

*31 Handwashing lavatory - accessible

2

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

HAND SINK BLOCKED WITH PURSES UPON ARRIVAL

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.844607,32.726577]}

TOWNVIEW MAGNET HIGH SCH

Routine

2016-10-25T00:00:00.000

93

1201

EIGHTH

E

ST

1201 E EIGHTH ST

75203

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

3

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

*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);

*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.

Oct 2016

FY2017

{"type":"Point","coordinates":[-98.31307,26.211677]}

SANKOFA KITCHEN

Routine

2016-10-25T00:00:00.000

80

3333

CAMP WISDOM

W

RD

#118

3333 W CAMP WISDOM RD #118

75237

*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);

QUESO 96*F STORED ON PREP TABLE

*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;

LETTUCE 73*F, CUT CABBAGE 66*F ON PREP TABLE

*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.

*27 Cooling, heating, and holding capacities. Equipment

2

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

PROVIDE NSF APPROVED COOLERS ONLY ONE DRINK COOLER PROVIDED

*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

*15 Contact RTE Products w/ Bare Hands

3

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

COOK

*23 No Water

2

228.143 Water, Plumbing, and Waste. Water quantity and availability. (a) Capacity. The water source and system shall be of sufficient peak capacity to meet the water demands of the food establishment.

NO COLD WATER AT 4 COMP SINK

*45 Floor covering, mats and duckboards

1

228.173 Physical Facilities. Floors, walls, and ceilings. (e) Floor covering, mats and duckboards. Mats and duckboards shall be designed to be removable and easily cleanable.

REMOVE CARDBOARD

*35 Hair Restraints effective

1

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

PROVIDE

*34 Outer openings:closing holes, gaps

1

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

SEAL ALL

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.875092,32.662678]}

SKYVIEW ELEMENTARY

Routine

2016-10-25T00:00:00.000

99

9229

MEADOW KNOLL

9229 MEADOW KNOLL

75243

*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.

Clean ceiling where needed (air vents).

Oct 2016

FY2017

CITTI'S PIZZA

Routine

2016-10-25T00:00:00.000

88

9247

SKILLMAN

ST

#104

9247 SKILLMAN ST #104

75243

*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;

all phf's stored in the ric(prep cooler) observed temping above 41 degrees F.

*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.

*27 Cooling method, criteria - using ice bath

2

228.75 Food. Time and temperature control. (e) Cooling methods. (1) Cooling shall be accomplished in accordance with the time and temperature criteria specified in subsection (d) of this section by using one or more of the following methods based on the type of food being cooled: (D) stirring the food in a container placed in an ice water bath;

discard all food and restock all on ice . Repair/resolve and contact a servicing company. kee invoice 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.

obtain 2 more sink stoppers to wash, rinse, and sanitize.

*23 Water, Plumbing,& Waste Water - Pressure

2

228.143 Water, Plumbing, and Waste. Water quantity and availability. (b) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified in õ228.144(b)(1) and (2) of this title to a temporary food establishment or in response to a temporary interruption of a water supply need not be under pressure.

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.713584,32.903799]}

NORTHWOOD CLUB MAIN BAR

Routine

2016-10-25T00:00:00.000

97

6524

ALPHA

RD

6524 ALPHA RD

75240

*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)

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.793215,32.933191]}

LIFE SCHOOL OF DALLAS 1FLR

Routine

2016-10-25T00:00:00.000

100

4400

RL THORNTON

S

FRWY

4400 S RL THORNTON FRWY

75224

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.822673,32.691296]}

HARRY STONE ELEMENTARY

Routine

2016-10-25T00:00:00.000

94

4747

VETERANS

DR

4747 VETERANS DR

75216

*10 Clean Sight and Touch

3

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

clean inside ice maker

*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;

hold cut fruit at 41.0F or less

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.783659,32.695483]}

CBRE CAFETERIA

Routine

2016-10-25T00:00:00.000

92

2100

MCKINNEY

AVE

#700

2100 MCKINNEY AVE #700

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.

HAVE SOAP AT HAND SINK

*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

DATE MARK YOGURT AND CUT FRUIT

*10 Clean Sight and Touch

3

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

CLEAN INSIDE OF COOLER

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.803195,32.791859]}

KOMART MARKET PLACE (GROCERY)

Routine

2016-10-25T00:00:00.000

94

2240

ROYAL

LN

#306

2240 ROYAL LN #306

75229

*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);

phf not kept at 135 or above.

*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;

PhF does not have a use by or sell by date; pork feet; carrots with a use by date of 8/12/2016 and 9/19/2016

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.903189,32.895489]}

HONEY BAKED HAM

Routine

2016-10-25T00:00:00.000

99

4343

NORTHWEST

W

HWY

#330

4343 W NORTHWEST HWY #330

75220

*45Floor, wall, ceiling - Exposed material

1

(c) Floors, walls, and ceilings. (1) A food establishment containing a food handling area, food processing area, food preparation area, food storage area, equipment or utensil washing area, walk-in refrigerating unit, dressing room, locker room, toilet room, or vestibule shall: (C) prevent exposed construction in these areas, including but not limited to the exposure of pipes, conduits, ductwork, studs, joists, and rafters;

open tiles on the ceiling

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.83605,32.863914]}

PRIMO'S

Routine

2016-10-25T00:00:00.000

84

1400

HI LINE

DR

#116

1400 HI LINE DR #116

75207

*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

*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

*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;

*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.

*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

*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.

EVIDENCE OF DRINKING AT PREP AREA

*31 Handwashing lavatory - accessible

2

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

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.816252,32.794746]}

SONIC DRIVE IN #5792

Routine

2016-10-25T00:00:00.000

91

1714

COCKRELL HILL

N

RD

1714 N COCKRELL HILL RD

75212

*45 Premises shall be maintained in good repair

1

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

REPAIR DAMAGED EQUIPMENT

*10 Clean Sight and Touch

3

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

CONDENSATION INSIDE RIC CLEAN INSIDE ICE MACHINE

*39 Store all equipment & utensil covered or inverted

1

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

SINGLE SERVICE COS

*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

*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

COS

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.89609,32.768508]}

OLIVER WENDELL HOLMES

Routine

2016-10-25T00:00:00.000

95

2001

KIEST

E

BLVD

2001 E KIEST BLVD

75216

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

2

228.143 Water, Plumbing, and Waste. Water quantity and availability. (c) Hot water. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment

no hot water and handsink by WIC

*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.

need grease trap receipt

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.790464,32.71525]}

DOLLAR GENERAL STORE #11458

Routine

2016-10-25T00:00:00.000

95

7771

LOOP 12

S

7771 S LOOP 12

75217

*34 Outer openings:closing holes, gaps

1

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

need to follow instructions for ecolab back area: install screen door, exit door needs door sweep

*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.

need sweep and clean floors in all areas properly

*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

Oct 2016

FY2017

HEB CENTRAL MARKET BAKERY

Routine

2016-10-25T00:00:00.000

97

10720

PRESTON

RD

#1018

10720 PRESTON RD STE #1018

75230

*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.

OBSERVED EMPLOYEE CONTACTED HER CLOTHING AND CONTINUE TO WORK WITHOUT CHANGING GLOVES

Oct 2016

FY2017

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

SUSHI ICHIBAN

Routine

2016-10-25T00:00:00.000

88

12101

GREENVILLE

AVE

#106

12101 GREENVILLE AVE #106

75243

*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);

*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

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

2

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

*29 Sanitizing solutions, testing devices

2

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

*32 CIP-Cleanability

2

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

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.745599,32.912637]}

LA MADELEINE

Routine

2016-10-25T00:00:00.000

86

4343

NORTHWEST

W

HWY

#365

4343 W NORTHWEST HWY #365

75220

*45Floor, wall, ceiling - Exposed material

1

(c) Floors, walls, and ceilings. (1) A food establishment containing a food handling area, food processing area, food preparation area, food storage area, equipment or utensil washing area, walk-in refrigerating unit, dressing room, locker room, toilet room, or vestibule shall: (C) prevent exposed construction in these areas, including but not limited to the exposure of pipes, conduits, ductwork, studs, joists, and rafters;

ceiling

*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.

sanitizer solution

*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

separate raw meat meat with the strawberry and veggies raw chicken with the bacon

*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.

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

3

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

observed employee clean up the pans with the dirty towel provide cover/lid for all food containers in the ric

*10 Clean Sight and Touch

3

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

provide cleaning for the prep area

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.83605,32.863914]}

A+ ACADEMY

Routine

2016-10-25T00:00:00.000

90

10327

RYLIE

RD

10327 RYLIE 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);

chicken fingers 128F steaks 127 F mash potato 132 F

*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.

need RFSM certification

*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.

*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.

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.644107,32.690501]}

SOCIETY BAKERY

Routine

2016-10-25T00:00:00.000

91

3610

GREENVILLE

AVE

3610 GREENVILLE AVE

75206

*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.

canned pumpkin over 7 days old

*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.

keep all food/drink away from customer items

*20 Grease Trap Tickets

1

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.

make sure someone knows where the copy is green grocer hasn't provided yet

*02 Cold Hold (41øF/45øF or below)

3

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

spinach and goat cheese quiche 49 F cream cheese frosted cupcake 81 F all cream cheese products must stay refrigerated, discard all if over 4 hrs old Can submit documentation that frosting is not hazardous to me. Must test every variation of the recipe (plain, cookie) and provide recipe and lab testing. May also use time as a public health control.

*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.

get all registered

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.770143,32.831718]}

WINGSTOP #5

Routine

2016-10-25T00:00:00.000

83

3333

CAMP WISDOM

W

RD

#106

3333 W CAMP WISDOM RD #106

75237

*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;

RAW CHICKEN 54*F,46.5*F, 55*F ON PREP TABLE/ COUNTER

*47 Conditions of Permit-in use of food equipment

1

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

*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

*27 Cooling, heating, and holding capacities. Equipment

2

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

DISCONTINUE ICE ON TOP OF RAW CHICKEN ON PREP TABLE

*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.

*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

*34 Outer openings:closing holes, gaps

1

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

SEAL ALL HOLES AND GAPS

*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

REPLACE NON WORKING

*45 Walls 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: (A) construct the walls (including nonsupporting partitions), and wall covering in these areas of smooth, rigid, non-absorbent, and easily cleanable material that is light in color and not easily torn or punctured, such as fiberglass-reinforced plastic; except that walls in dry storage areas may be finished with a light-colored, oil-based enamel paint that provides a smooth surface;

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

1

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

PERSONAL DRINK STORED AND ITEMS STORED ON EQUIPMENT

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.875092,32.662678]}

JR'S PIZZA RESTAURANT

Routine

2016-10-25T00:00:00.000

88

11020

DENNIS

DR

#A

11020 DENNIS DR #A

75229

*33 Warewashing sinks and drain boards, self-draining.

2

228.106 Equipment, Utensils, and Linens. Functionality of equipment. (s) Warewashing sinks and drain boards, self-draining. Sinks and drain boards of warewashing sinks and machines shall be self-draining.

Three compartment sink in need of two drain boards

*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.

*40 Reuse of single service articles

1

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

*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;

55.4 cheese - bottom of the POUR 56.1 product on top of the POUR

*35 Hair Restraints effective

1

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

*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.

Missing ceiling tile

*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)

Zero at the three compartment sink

Oct 2016

FY2017

{"type":"Point","coordinates":[-80.000571,40.632174]}

HEB CENTRAL MKT/FISH

Routine

2016-10-25T00:00:00.000

92

10720

PRESTON

RD

#1018

10720 PRESTON RD STE #1018

75230

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

3

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

0 PPM

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

2

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

SUSHI

*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.

OBSERVED CHEMICAL SPRAY BOTTLES STORED ON TOP OF STEAMER

Oct 2016

FY2017

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

CICI'S PIZZA RESTAURANT

Routine

2016-10-25T00:00:00.000

92

4398

DALLAS FT WORTH

TPKE

102

4398 DALLAS FT WORTH TPKE 102

75208

*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;

CHEESE 50 (DEGREE F)

*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;

IN KITCHEN HAND SINK

*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.

ENSURE EMPLOYEE PUT ALL DRINKS IN DESIGNATED AREA OBSERVED HALF EATEN PEACH IN BACK AREA

*31 Handwashing lavatory - used for other purpose

2

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

Oct 2016

FY2017

PACIUGO

Routine

2016-10-25T00:00:00.000

93

5600

LOVERS

W

LN

#143

5600 W LOVERS LN #143

75209

*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.

*21 RFSM - Not On Site

2

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

register rfsm with city of dallas

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

3

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

provide cover for all ice cream containers in the ric\\\\\\\\\\\\\\\\\\\\\\\\\\\\\

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.816318,32.851172]}

STARBUCKS COFFEE #6235

Routine

2016-10-25T00:00:00.000

91

6333

MOCKINGBIRD

E

LN

#107

6333 E MOCKINGBIRD LN #107

75214

*10 Clean Sight and Touch

3

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

Clean RIC (s)

*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 stored near food and on equipment

*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. .

*42 Dirty nonfood contact surfaces

1

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

clean gaskets

*43 Light bulbs, light shields provided

1

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

Clean light shields in kitchen

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.754041,32.837429]}

PACIUGO LAKEWOOD

Routine

2016-10-25T00:00:00.000

94

2113

ABRAMS

RD

2113 ABRAMS RD

75214

*10 Clean Sight and Touch

3

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

Clean RIC (s)

*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

*42 Dirty nonfood contact surfaces

1

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

clean walls, remove rust from racks in RIC(s) and clean floor drains

*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.

Provide light shields

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.75299,32.815656]}

NORTHWOOD MAIN KITCHEN/BAKERY/MEAT

Routine

2016-10-25T00:00:00.000

91

6524

ALPHA

RD

6524 ALPHA RD

75240

*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;

*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

*29 Thermometer shall be easily readable

2

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

*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.

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.793215,32.933191]}

TORTILLERIA EL CHARRACO

Routine

2016-10-25T00:00:00.000

91

11055

DENNIS

RD

#1

11055 DENNIS RD STE #1

75229

*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

*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

Gelatin dessert

*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.

Masa

*45 Unnecessary articles prohibited

1

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

Auto repair tools in the kitchen storage area

*34 Outer openings:closing holes, gaps

1

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

Garage Door

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

1

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

*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.

Washing dishes and washing pork skins in the same set of sinks

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.881375,32.898751]}

MOSELEY ELEMENTARY SCHOOL

Routine

2016-10-25T00:00:00.000

92

10400

RYLIE

RD

10400 RYLIE RD

75217

*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 broken vent hood area

*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

*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

*34 Controlling pests. Eliminating harborage conditions

1

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

fly activity observed

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.641722,32.690486]}

CVS PHARMACY #5894

Routine

2016-10-25T00:00:00.000

98

13033

COIT

RD

13033 COIT RD

75240

*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":[-96.769143,32.926526]}

ALONTI CAFE & CATERING

Routine

2016-10-25T00:00:00.000

97

11411

CENTRAL

N

EXPW

11411 N CENTRAL EXPW

75243

*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 all floor sinks and vents observed moderately to heavily soiled.

*27 Cooling method, criteria - using ice bath

2

228.75 Food. Time and temperature control. (e) Cooling methods. (1) Cooling shall be accomplished in accordance with the time and temperature criteria specified in subsection (d) of this section by using one or more of the following methods based on the type of food being cooled: (D) stirring the food in a container placed in an ice water bath;

observed cooked taco meat sealed and stored in the walk in cooler. Store in shallow pan and uncover. Store in ice bath

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.76941,32.903674]}

CAFE DONUTS

Routine

2016-10-25T00:00:00.000

88

3260

IRVING

BLVD

#200

3260 IRVING BLVD #200

75247

*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);

Kolache 75.6F

*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

Cross contamination by storage (arrangement)

*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.

label sanitizer bucket

*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 microwave-good repair, provide food grade safe bags for storage

*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.

clean floors, ceilings and ceiling fans

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.872112,32.807882]}

HEB CENTRAL MARKET GROCERY/PRODUCE

Routine

2016-10-25T00:00:00.000

98

10720

PRESTON

RD

#1018

10720 PRESTON RD STE #1018

75230

*31 Individual, disposable towels

2

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

PRODUCE AREA

Oct 2016

FY2017

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

FAMILY DOLLAR

Routine

2016-10-25T00:00:00.000

81

3249

CAMP WISDOM

W

RD

3249 W CAMP WISDOM RD

75237

*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.

REMOVE EXPIRED FOODS

*32 Package integrity

2

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

REMOVE DENTED CANS

*34 Outer openings:closing holes, gaps

1

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

REPLACE MISSING CEILING TILE

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

3

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

REMOVE EGGS STORED NEAR RTE FOODS IN RIC

*10 Clean Sight and Touch

3

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

*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.

OBSERVED DAYLIGHT

*44 Frequency. Refuse, recyclables/returnables removed

1

228.153 Water, Plumbing, and Waste. Refuse removal. (a) Frequency. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.

REMOVE CARDBOARD FROM BACK STORAGE AREA

*31 No soap at handsink

2

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

*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 ALL

*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;

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.873347,32.662569]}

H GRADY SPRUCE HIGH

Routine

2016-10-25T00:00:00.000

92

9733

SEAGOVILLE

S

RD

9733 S SEAGOVILLE RD

75217

*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

*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

*32 Thermometer in good condition or discarded

2

228.112 Equipment, Utensils, and Linens. Utensils and Temperature and Pressure Measuring Devices. (a) Good repair and calibration. (1)Utensils shall be maintained in a state of repair or condition that complies with the requirements specified in õõ228.101 - 228.106 of this title or shall be discarded.

need correct thermometers in all units (not oven thermometers)

Oct 2016

FY2017

LA HACIENDA RANCH

Routine

2016-10-25T00:00:00.000

85

17390

PRESTON

RD

#100

17390 PRESTON RD #100

75252

*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;

milk 50.2, 51 degrees f

*36 Cloths in-use for wiping between uses stored

1

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

keep cloth in sanitizer bucket

*42 Dirty nonfood contact surfaces

1

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

clean gaskets, wif, clean cooler, prep tables, bar coolers

*45 Floor& wall junctures- coved & sealed

1

SEC. 17-6.2. ADDITIONAL REQUIREMENTS. (c) Floors, walls, and ceilings. (2) Special requirements for floors. A food establishment shall: (B) cove and seal junctures between walls and floors in new or extensively remodeled establishments and in other cases construct the junctures between walls and floors so that the seam is not greater than 1/32 inch;

floor in the kitchen, cove base, walls, ceiling

*31 Handwashing lavatory - used for other purpose

2

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

observed utensils in hand sink

*10 Clean Sight and Touch

3

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

clean ice machine

*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.

broke light shield

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

1

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

personal drink

*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.

provide physical barrier between hand sink and prep sink

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.801779,32.989812]}

HEB CENTRAL MKT/DELI

Routine

2016-10-25T00:00:00.000

92

10720

PRESTON

RD

#1018

10720 PRESTON RD STE #1018

75230

*06 Discard TCS if date marked exceeds temp & time

3

228.75 Food. Time and temperature control. (h) Ready-to-eat, TCS food, disposition. (1) A food specified in subsection (g)(1) or (2) of this section shall be discarded if it: (C) is appropriately marked with a date or day that exceeds a temperature and time combination as specified in subsection (g)(1) of this subsection.

CHEESE

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

2

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

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

3

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

0 PPM

Oct 2016

FY2017

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

EASY SLIDER

Routine

2016-10-25T00:00:00.000

96

4902

GREENVILLE

AVE

4902 GREENVILLE AVE

75206

*45Floor, wall, ceiling - Exposed material

1

(c) Floors, walls, and ceilings. (1) A food establishment containing a food handling area, food processing area, food preparation area, food storage area, equipment or utensil washing area, walk-in refrigerating unit, dressing room, locker room, toilet room, or vestibule shall: (C) prevent exposed construction in these areas, including but not limited to the exposure of pipes, conduits, ductwork, studs, joists, and rafters;

missing ceiling above mop sink

*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

a few items w/o dates

*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.

back door, can see light coming through

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.76999,32.847008]}

H.I. HOLLAND ELEMENTARY

Routine

2016-10-25T00:00:00.000

100

4203

LANCASTER

S

RD

4203 S LANCASTER RD

75216

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.794944,32.697755]}

6-TWELVE FOOD STORE #102

Routine

2016-10-25T00:00:00.000

96

1910

EDGEFIELD

S

AVE

1910 S EDGEFIELD AVE

75224

*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 TILES DUE TO MOISTURE

*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 FLYING AROUND IN THE STORE AND DEAD FLIES ON SHELVES WHERE FOOD ITEMS ARE DISPLAYED FOR SALE

*28 Do not exceed manuf. use by date

2

228.75 Food. Time and temperature control. (g) Ready-to-eat TCS food, date marking. (4) A date marking system that meets the criteria stated in paragraphs (1) and (2) of this subsection may include: (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;

EXPIRED FOOD PRODUCTS ON SHELVES (STUFFING, NOODLES PRINGLES, AND SALAD DRESSING)

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.84461,32.726369]}

PRESTON TRAIL GOLF CLUB

Routine

2016-10-25T00:00:00.000

90

17201

PRESTON TRAIL

DR

17201 PRESTON TRAIL DR

75248

*36 Cloths in-use for wiping between uses stored

1

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

keep wet cloth in sanitizer bucket

*47 Handwashing signage

1

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

provide hand washing sign

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

2

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

clearly date mark phf in cooler

*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, gaskets around doors

*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.

BACK DOOR

*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.

provide physical barrier between hand sink and ice bin

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.80781,32.983725]}

WHITE ROCK COFFEE EXPRESS

Routine

2016-10-25T00:00:00.000

88

4216

ABRAMS

RD

4216 ABRAMS RD

75214

*10 Clean Sight and Touch

3

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

clean RIC(s)

*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.

Label spray bottles

*21 RFSM - Not On Site

2

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

no RFSM with the City of Dallas onsite during operation

*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.

warning

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

1

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

Personal drinks stored with customers food and in the prep area

*36 Cloths in-use for wiping between uses stored

1

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

Wiping clothes improperly stored

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.75285,32.836824]}

FOREST MEADOW JR HIGH

Routine

2016-10-25T00:00:00.000

97

9373

WHITEHURST

DR

9373 WHITEHURST DR

75243

*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.

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.739476,32.900415]}

LAKE HIGHLAND NINTH GRADE

Routine

2016-10-25T00:00:00.000

99

10200

WHITE ROCK

TRL

10200 WHITE ROCK TRL

75238

*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.

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.729601,32.888874]}

RAISING CANE'S CHICKEN FINGERS

Routine

2016-10-25T00:00:00.000

94

5030

GREENVILLE

AVE

5030 GREENVILLE AVE

75206

*35 Hair Restraints effective

1

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

*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.

get certificate registered

*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.

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.769979,32.848515]}

COLTERS BBQ

Routine

2016-10-25T00:00:00.000

97

13331

PRESTON

RD

#2042

13331 PRESTON RD #2042

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;

*35 Hair Restraints effective

1

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

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.803616,32.929466]}