Routine Restaurant and Food Establishment Inspection Score 80-100

BURGER STREET

Routine

2016-10-25T00:00:00.000

85

9180

SKILLMAN

ST

9180 SKILLMAN ST

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;

tomatoes observed at 48 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.

*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 properly wash, rinse, and sanitize

*29 Sanitizing solutions, testing devices

2

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

obtain test strips

*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.

*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);

gravy observed at 105 degrees F.

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.715817,32.902313]}

UNREFINED BAKERY

Routine

2016-10-25T00:00:00.000

90

3426

GREENVILLE

AVE

#B

3426 GREENVILLE AVE #B

75028

*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.

also need cold water@ front

*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.

post up on wall

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

1

228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (b) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (1) except as specified in subsection (a) of this section, in the food with their handles above the top of the food and the container;

small cup left in the mix

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

1

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

cover sample food when not in use

*43 Light - 10 foot : Walk-in, Dry storage

1

228.177 Physical Facilities. Lighting, intensity. The light intensity shall be: (1) at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;

no light

*14 Wash hands after all other activities

3

228.38 Management and Personnel. Hands and Arms. (d) When to wash. Food employees shall clean their hands and exposed portions of their arms as specified under subsection (b) of this section immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and:; (9) after engaging in other activities that contaminate the hands.

wash hands between cash register and handling food

*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.

small sample cups being used as food scoop

Oct 2016

FY2017

{"type":"Point","coordinates":[-118.707737,34.297506]}

PREGO PASTA HOUSE

Routine

2016-10-25T00:00:00.000

86

4930

GREENVILLE

AVE

4930 GREENVILLE AVE

75206

*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.

to go containers and coffee filters

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

1

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

cover ice cream

*14 Hands wash procedures-without soap

3

228.38 Management and Personnel. Hands and arms (b) Cleaning Procedure. (1) Except as specified in subsection (d) of this section, food employees shall clean their hands and exposed portions of their arms (or surrogate prosthetic devices for hands or arms) for at least 20 seconds, using a cleaning compound in a handwashing sink that is equipped as specified under õ228.146 and õ228.175 of this title (relating to Water, Plumbing, and Waste).

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

3

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

raw meat over vegetables raw chicken over and adj cheese

*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 soda gun drip catch

*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;

tomatoes 55 F keep top shut as often as possible

*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

{"type":"Point","coordinates":[-96.769982,32.847826]}

ANGELA'S CAFE & DELI

Routine

2016-10-25T00:00:00.000

86

7979

INWOOD

RD

#121

7979 INWOOD RD #121

75209

*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.

*18 Chemical sanitizer generated onsite, chemical criteria

3

228.111 Equipment, Utensils, and Linens. Equipment, maintenance and operation. (n) Manual and mechanical warewashing equipment, chemical sanitization temperature, pH, concentration, and hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified in õ228.118(3) of this title shall meet the criteria in õ228.206(a) of this title, shall be used in accordance with the EPA-approved manufacturer's label use instructions,P and shall be used as follows: (6) if a chemical sanitizer is generated by a device located on-site at the food establishment it shall be used as specified in paragraphs (1) - (4) of this subsection and shall be produced by a device that: (B) complies with 40 CFR 152.500 requirement for devices and 40 CFR 156.10 labeling requirements;

set up sanitizer bucket

*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

provide date marking for all the food in the wic, ric

*36 Cloths in-use for wiping between uses stored

1

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

*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 eggs with cooked chicken and beef

*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 food in the ref, wic provide containers for the cheese, ham in ric

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.821306,32.85143]}

HEB CENTRAL MKT/JUICE

Routine

2016-10-25T00:00:00.000

99

10720

PRESTON

RD

#1018

10720 PRESTON RD STE #1018

75230

*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 DUSTY FAN COVER

Oct 2016

FY2017

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

MERCAT RESTAURANT

Routine

2016-10-25T00:00:00.000

89

2501

HARWOOD

N

ST

#225

2501 N HARWOOD ST #225

75201

*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

Quat sanitizer bucket tested 0 ppm Quat sanitizer. Audit sanitizer buckets before busy hours to make sure it has enough concentration to be effective.

*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

All wiping cloths must be either in use or stored in sanitizing solution.

*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.

Sanitizer stored in green unmarked bucket. Advise getting additional red sanitizer buckets.

*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;

Bottom of containers stored directly upon whole cherry tomatoes and whole limes in walk in cooler. Food and utensils must be stored at least 6" off of floor in walk in cooler and in dry storage area.

*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

Quail eggs stored over leaf lettuce in prep cooler in main kitchen Raw shell eggs stored over proofing dough in reach in cooler.

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.806025,32.791977]}

HAMPTON INN

Routine

2016-10-25T00:00:00.000

95

3051

STEMMONS

N

FRWY

3051 N STEMMONS FRWY

75247

*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

*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 FOOD SERVICE MANAGER CERTIFICATE WITH THE CITY OF DALLAS

Oct 2016

FY2017

{"type":"Point","coordinates":[-97.025787,33.079411]}

VICTOR TANGOS

Routine

2016-10-25T00:00:00.000

94

1617

HI LINE

DR

#250

1617 HI LINE DR #250

75207

*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.

EATING IN PREP AREA

*29 Cold/hot hold unit thermometer easily viewable

2

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

*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.

*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.

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.819078,32.795863]}

NORTHWOOD 19TH HOLE KITCHEN/BAR

Routine

2016-10-25T00:00:00.000

95

6524

ALPHA

RD

6524 ALPHA RD

75240

*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.

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

1

228.149 Water, Plumbing, and Waste. Plumbing, operation and maintenance. (e) System maintained in good repair. A plumbing system shall be: (2) maintained in good repair.

*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;

Oct 2016

FY2017

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

CLINTON P RUSSELL SCHOOL

Routine

2016-10-25T00:00:00.000

95

3031

BECKLEY

S

AVE

3031 S BECKLEY AVE

75224

*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.

*44 Maintaining refuse areas and enclosures

1

228.152 Water, Plumbing, and Waste. Refuse, Recyclables, and Returnables, Facilities on the Premises. (p) Maintaining refuse areas and enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified in õ228.186(n) of this title, and clean.

*31 Individual, disposable towels

2

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

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.822985,32.708583]}

FAMILY DOLLAR #3837

Routine

2016-10-25T00:00:00.000

91

5911

LOVETT

AVE

5911 LOVETT AVE

75227

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

2

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

Several foods in the frozen display case was expired ( 9//16 and 8/16 )

*19 No Hot Water / Water heater 50 gallon min.

3

SEC. 17-5.2. ADDITIONAL REQUIREMENTS. (b) Hot water. Hot water generation and distribution systems must be sufficient to meet the peak hot water demands throughout the food establishment. Such systems must be of not less than 50-gallon water tank capacity.

No hot water at restrooms and mop sink (SECOND WARNING)

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

3

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

DENTED CANS ON SHLEF.

*44 Receptacles tight fitting lids, doors, or covers

1

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

side doors and top lid open on the dumpster

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.716525,32.777377]}

STOP N SHOP

Routine

2016-10-26T00:00:00.000

98

11470

GARLAND

RD

11470 GARLAND RD

75218

*31 Individual, disposable towels

2

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

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.681032,32.850932]}

NORTHPOINT FRESH MARKET DELI

Routine

2016-10-26T00:00:00.000

93

9229

LBJ

FRWY

#136

9229 LBJ FRWY #136

75243

*22 Handlers-Certificate Not On Site

2

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

*24 Food Label- manufacture/packer/distrubtor name

2

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

*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.

*39 Equipment in good repair and proper adjustment.

1

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

Oct 2016

FY2017

JIMMY JOHNS GOURMET SANDWICHES

Routine

2016-10-26T00:00:00.000

88

1810

MOCKINGBIRD

W

LN

1810 W MOCKINGBIRD LN

75235

*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.

*22 Washing hands only at a designated hand sink

2

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

*45 Cleaning floors, dustless methods

1

228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (c) Cleaning floors, dustless methods. (1) Except as specified in paragraph (2) of this subsection, only dustless methods of cleaning shall be used, such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds.

CLEAN FOOD DEBRIS AND TRASH ON THE FLOOR

*22 Handlers-Certificate Not On Site

2

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

*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 OBSERVED IN RESTAURANT

*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.

EMPLOYEE DRINK IN COOLER

*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.

MUST REGISTER CERTIFICATE WITH THE CITY OF DALLAS

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.855455,32.82205]}

PIEDMONT GLOBAL ACADEMY

Routine

2016-10-26T00:00:00.000

94

7625

HUME

DR

7625 HUME DR

75227

*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

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.689483,32.757615]}

HARMONY ELEMENTARY CAFETERIA

Routine

2016-10-26T00:00:00.000

89

11945

FORESTGATE

DR

11945 FORESTGATE DR

75243

*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)

*22 Handlers-Certificate Not On Site

2

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

*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.

*20 Grease Trap Tickets

3

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

*21 RFSM - Not On Site

2

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

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.704292,32.911532]}

ROMA'S PIZZA & RESTAURANT

Routine

2016-10-26T00:00:00.000

97

7033

GREENVILLE

AVE

#101

7033 GREENVILLE AVE #101

75231

*18 Toxic items labeling-non original container

3

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

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.762778,32.874152]}

BROTHERS FOOD MART

Routine

2016-10-26T00:00:00.000

82

3333

HASKELL

S

AVE

3333 S HASKELL AVE

75223

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

1

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

label the seasonings, flour or sugar on the outside of the large container.

*46 Enclosed toilet room w/self closing doors

1

228.174 Physical Facilities. Functionality. (d) A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door except that this requirement does not apply to a toilet room that is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall.

Restroom door is not self closing. (SECOND WARNING)

*39 Keep utensils handles upright or protected

1

228.125 Preventing Contamination. (a) Kitchenware and tableware. (2) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided.

the ice scoop should be in the ice handle up or in a clean container ( ice scoop sitting on the wood shelf across from the ice machine.)

*22 Handlers-Certificate Not On Site

2

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

provide the food handlers card for employees.

*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 shelves

*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.

the chemical bottle is not labeled.

*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;

remove the tape from the floor cove base material.

*29 Food thermometers provided and accessible

2

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

Missing the thermometer in the emergency ice bin ( used to store potato wedges.) The deep freezer needs and thermometer. (SECOND WARNING)

*28 Date marking commercially prepared RTE/ TCS food

2

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

provide dates on the grated cheese and burger meat.

*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 burned out above the food prep area/

*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);

several items are not at temperature (chicken pieces, wedge fries,). temperature at 131/ 129 degrees for chicken and wedges fries at 130 degrees ( lamps burnt out

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.738045,32.782961]}

LA CASITA

Routine

2016-10-26T00:00:00.000

91

13205

MAHAM

RD

#A

13205 MAHAM RD #A

75240

*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

repair or remove the non functioning refrigerator

*22 Handlers-Certificate Not On Site

2

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

*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

*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

put use by dates

*46 Enclosed toilet room w/self closing doors

1

228.174 Physical Facilities. Functionality. (d) A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door except that this requirement does not apply to a toilet room that is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall.

*43 Light bulbs, light shields provided

1

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

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.761243,32.928372]}

DAILY BUFFET

Routine

2016-10-26T00:00:00.000

82

12505

NORTHWEST

E

HWY

12505 E NORTHWEST HWY

75228

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

3

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

DO NOT STORE ITEMS IN ICE USED FOR HUMAN CONSUMPTION

*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.

*22 Handlers-Certificate Not On Site

2

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

*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

*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;

*32 Damaged Equipment

2

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

REPLACE ALL DAMAGED COOLERS/FREEZER GASKETS

*36 Cloths in-use for wiping between uses stored

1

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

DO NOT USE WIPING CLOTHS UNDER CUTTING BOARDS

*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.

*42 Dirty nonfood contact surfaces

1

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

CLEAN EXTERIOR OF ALL EQUIPMENT AND BULK FOOD STORAGE CONTAINERS

*43 Light - 50 foot : Food and utensils area

1

228.177 Physical Facilities. Lighting, intensity. The light intensity shall be: (3) at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

REPLACE ALL BURNED OUT LIGHT BULBS

*45 Floor contruction requirements

1

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

REPAIR DAMAGED FLOOR TILES

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.66448,32.864169]}

PARK LANE CAFE

Routine

2016-10-26T00:00:00.000

94

8080

PARK

LN

149

8080 PARK LN STE 149

75231

*22 Handlers-Certificate Not On Site

2

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

*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

*31 Individual, disposable towels

2

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

Oct 2016

FY2017

{"type":"Point","coordinates":[-83.600883,42.265521]}

LAS ROCAS

Routine

2016-10-26T00:00:00.000

88

1721

BARNES BRIDGE

RD

1721 BARNES BRIDGE RD

75228

*43 Light - 50 foot : Food and utensils area

1

228.177 Physical Facilities. Lighting, intensity. The light intensity shall be: (3) at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

REPLACE LIGHT IN VENT HOOD

*45 Lockers to be used to store personal items

1

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

*22 Washing hands only at a designated hand sink

2

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

DO NOT WASH HANDS IN 3 COMP SINK

*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.

*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;

*22 Handlers-Certificate Not On Site

2

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

*21 RFSM - Not On Site

2

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

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.679023,32.850676]}

CRISP SALAD COMPANY

Routine

2016-10-26T00:00:00.000

90

8018

PARK

LN

#105

8018 PARK LN #105

75231

*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.

*22 Handlers-Certificate Not On Site

2

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

*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.

Employee drink must be covered with a lid

*32 Damaged Equipment

2

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

Salad choppers must not be Chipped/Cracked

*18 Toxic items labeling-non original container

3

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

Label all chemical Spray bottles

Oct 2016

FY2017

{"type":"Point","coordinates":[-77.105601,38.990356]}

LA DUNI LATIN KITCHEN

Routine

2016-10-26T00:00:00.000

92

8687

CENTRAL

N

EXPW

#1516

8687 N CENTRAL EXPW #1516

75231

*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;

TURKEY 47'F, YOGURT 47'F, SAUSAGE 47'F, GOUND BEEF 45'F, CHICKEN 47'F, STEAK 47'F

*22 Handlers-Certificate Not On Site

2

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

*10 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)

DISHWASHING MACHINE TESTED AT 0 PPM

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.770707,32.869358]}

7-11 #17433C

Routine

2016-10-26T00:00:00.000

91

8440

PARK

LN

8440 PARK LN

75231

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

3

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

EXPIRED CHOBANA YOGURT

*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;

BACK HAND SINK

*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.

*22 Handlers-Certificate Not On Site

2

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

Oct 2016

FY2017

{"type":"Point","coordinates":[-93.737961,44.907618]}

DOMINO'S PIZZA

Routine

2016-10-26T00:00:00.000

96

9661

AUDELIA

RD

#121

9661 AUDELIA RD #121

75238

*22 Handlers-Certificate Not On Site

2

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

*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.

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.717969,32.877932]}

MEDIEVAL TIMES DINNER & TOURNAMENT - SOUTH BAR

Routine

2016-10-26T00:00:00.000

93

2021

STEMMONS

N

FRWY

2021 N STEMMONS FRWY

75207

*22 Handlers-Certificate Not On Site

2

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

*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

OR FREEZER

*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 REACH IN COOLER

*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;

FRUIT FLIES

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.823102,32.800514]}

CHIPOTLE MEXICAN GRILL

Routine

2016-10-26T00:00:00.000

88

8687

CENTRAL

N

EXPW

#2396

8687 N CENTRAL EXPW #2396

75231

*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.

*22 Handlers-Certificate Not On Site

2

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

*14 Hands wash procedures-without soap

3

228.38 Management and Personnel. Hands and arms (b) Cleaning Procedure. (1) Except as specified in subsection (d) of this section, food employees shall clean their hands and exposed portions of their arms (or surrogate prosthetic devices for hands or arms) for at least 20 seconds, using a cleaning compound in a handwashing sink that is equipped as specified under õ228.146 and õ228.175 of this title (relating to Water, Plumbing, and Waste).

OBSERVED EMPLOYEE WASHED HANDS FOR ONLY 3 -5 SECONDS

*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

SANITIZER STORED NEXT TO ONION

*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

CHICKEN AND PORK

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.770707,32.869358]}

SONIC

Routine

2016-10-26T00:00:00.000

94

8687

CENTRAL

N

EXPW

8687 N CENTRAL EXPW

75230

*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

Store food products on the shelves of cooler/freezer from top to bottom according to the following order: 1) ready to eat products 2) raw seafood products. 3) raw pork products. 4) raw beef products. 5) raw poultary products

*22 Handlers-Certificate Not On Site

2

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

*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;

REPLACE MISSING CEILING COVER

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.770707,32.869358]}

DOMINO'S PIZZA #6910

Routine

2016-10-26T00:00:00.000

98

8446

PARK

LN

8446 PARK LN

75231

*22 Handlers-Certificate Not On Site

2

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

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.758994,32.871003]}

BAYLOR UNIVERSITY MED CTR BAKERY

Routine

2016-10-26T00:00:00.000

100

3500

GASTON

AVE

3500 GASTON AVE

75246

Oct 2016

FY2017

{"type":"Point","coordinates":[-86.31818,32.342322]}

FROSTY FREEZE

Routine

2016-10-26T00:00:00.000

100

1202

AKARD

S

ST

1202 S AKARD ST

75215

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.797211,32.774731]}

FIESTA MART #74 DELI

Routine

2016-10-26T00:00:00.000

100

11445

GARLAND

RD

11445 GARLAND RD

75218

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.681525,32.850702]}

FIESTA MART #74 BAKERY

Routine

2016-10-26T00:00:00.000

100

11445

GARLAND

RD

11445 GARLAND RD

75218

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.681525,32.850702]}

SUPER SAVE STORE

Routine

2016-10-26T00:00:00.000

97

1727

BARNES BRIDGE

RD

1727 BARNES BRIDGE RD

75228

*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 OUT OF DATE CANNED FOODS FROM CIRCULATION

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.678804,32.850675]}

FIESTA MART #74 MEAT/SEAFOOD

Routine

2016-10-26T00:00:00.000

100

11445

GARLAND

RD

11445 GARLAND RD

75218

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.681525,32.850702]}

BAYLOR UNIVERSITY MED CTR CAFE

Routine

2016-10-26T00:00:00.000

100

3500

GASTON

AVE

3500 GASTON AVE

75246

Oct 2016

FY2017

{"type":"Point","coordinates":[-86.31818,32.342322]}

BAYLOR CANCER CENTER KITCHEN DINING SERVERY

Routine

2016-10-26T00:00:00.000

98

3410

WORTH

ST

3410 WORTH ST

75246

*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

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.779294,32.788382]}

BLACK ACADEMY OF ARTS & LETTERS

Routine

2016-10-26T00:00:00.000

100

650

GRIFFIN

S

ST

650 S GRIFFIN ST

75202

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.799217,32.772703]}

BAYLOR UNIVERSITY MED CTR PREP

Routine

2016-10-26T00:00:00.000

100

3500

GASTON

AVE

3500 GASTON AVE

75246

Oct 2016

FY2017

{"type":"Point","coordinates":[-86.31818,32.342322]}

BAYLOR UNIVERSITY MED CTR DISHROOM

Routine

2016-10-26T00:00:00.000

100

3500

GASTON

AVE

3500 GASTON AVE

75246

Oct 2016

FY2017

{"type":"Point","coordinates":[-86.31818,32.342322]}

BAYLOR HEALTH CARE SYSTEM CAFETERIA

Routine

2016-10-26T00:00:00.000

100

3535

WORTH

ST

3535 WORTH ST

75246

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.779004,32.788618]}

FAMILY DOLLAR #5937

Routine

2016-10-26T00:00:00.000

100

8152

SPRING VALLEY

RD

8152 SPRING VALLEY RD

75240

Oct 2016

FY2017

{"type":"Point","coordinates":[-93.717478,44.858497]}

CAFE OF THE PLAZA

Routine

2016-10-26T00:00:00.000

93

1616

WOODALL RODGERS

FRWY

1616 WOODALL RODGERS FRWY

75202

*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

Employee processed foods must be date marked. The length of time that food has been stored must be determinable.

*10 Equipment and Utensils Cleaning-contamination

3

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

Ice Maker infected. As soon as possible it should be emptied, cleaned, and sanitized before put back into service.

*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.

Wall above back prep area dirty. Lint and dust accumulation on fan in dish washing area. Seals on multiple reach in cooler need cleaning. Accumulation of food soil in cracks of seals. Grout between floor tiles needs cleaning.

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.803988,32.786918]}

SKYLINE HIGH SCHOOL

Routine

2016-10-26T00:00:00.000

91

7777

FORNEY

RD

7777 FORNEY RD

75227

*43 Light - 10 foot : Walk-in, Dry storage

1

228.177 Physical Facilities. Lighting, intensity. The light intensity shall be: (1) at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;

Increase the lighting on the ceiling in the dry storage area. ( too dark )

*39 Equipment-table mounted-elevated on legs

1

228.110 Equipment, Utensils, and Linens. Installation (a) Fixed equipment, spacing or sealing. (2) Counter-mounted equipment that is not easily movable shall be installed to allow cleaning of the equipment and areas underneath and around the equipment by being: (B) elevated on legs as specified under subsection (b)(4) of this subsection.

the food in boxes sitting on the crates in the freezer area. ( place on shelves with legs or rolling wheels.)

*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.

two soap dispensers at the hand sink were empty.

*28 Date marking commercially prepared RTE/ TCS food

2

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

All TCS foods must have an expiration date. ( cheese in the walk in cooler and spaghetti sauce on the shelf)

*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.

Gasket on the cold unit on senior/ junior line and a hot unit gasket on the same line.

*45 Ceiling easily cleanable and light in color

1

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

the ceiling by the vent a hood has buildup of lent around the exhaust fan.

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.690619,32.778131]}

SHELL C F HAWN

Routine

2016-10-26T00:00:00.000

91

9512

C F HAWN

FRWY

9512 C F HAWN FRWY

75217

*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.

*29 Food thermometers provided and accessible

2

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

need to had thermometer in WIC

*10 Clean Sight and Touch

3

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

*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.

doors at WIC needs repair

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.658187,32.703097]}

TM GROCERY BEER WINE

Routine

2016-10-26T00:00:00.000

89

4537

ELSIE FAYE HEGGINS

ST

4537 ELSIE FAYE HEGGINS ST

75210

*41 Food Label - Bulk food w/ manufatuter labeling

1

228.79 Food. Labeling. (a) Food labels. (3) Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: (A) the manufacturer's or processor's label that was provided with the food; or

label the bulk sugar flour etc.

*10 Clean Sight and Touch

3

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

ice machine is dirty on inside ( clean out the ice machine interior

*39 Equipment in good repair and proper adjustment.

1

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

the equipment igloos can not be used as equipment ( NSF approved ) the deep freezer should be off the floor floor cleaning purposes.

*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.

City RFSM certificate must be on display for public viewing.

*24 Food Labeling- with common name of the food

2

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

the spray bottle with water ( I did nt have the name water written on the outside of the bottle)

*44 Receptacles tight fitting lids, doors, or covers

1

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

Provide Trash dumpster with lids. (missing the entire lid)

*21 RFSM - Not On Site

2

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

Provide the city RFSM certificate

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.737986,32.771983]}

BARNES & NOBLE CAFE

Routine

2016-10-26T00:00:00.000

100

5301

BELTLINE

RD

#118

5301 BELTLINE RD #118

75240

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.817035,32.95412]}

LAKE HIGHLANDS KITCHEN

Routine

2016-10-26T00:00:00.000

86

642

BROOKHURST

DR

642 BROOKHURST DR

75218

*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)

*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 microwave & RIF

*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 manager onsite during operation

*31 Hand sinks: number installed for convenient use

2

228.147 Water, Plumbing, and Waste. Plumbing, numbers and capacities. (a) Handwashing facilities. (1) Except as specified in paragraphs (2) and (3) of this subsection, at least one handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by employees in areas specified in õ228.148 of this title, and not fewer than the number of handwashing lavatories required by the Plumbing Code shall be provided.

no designated 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.

Personal food stored with customers food and in the prep area

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

1

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

Wiping clothes improperly stored

*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 in dry storage

*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.

cabinets- good repair and non- absorbent easy cleanable materials

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.70856,32.850121]}

SEASONS 52 (BAR)

Routine

2016-10-26T00:00:00.000

99

8687

CENTRAL

N

EXPW

#B307

8687 N CENTRAL EXPW #B307

75225

*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.

NO DRINKING IN FOOD PREP. AREA ALOWED

Oct 2016

FY2017

{"type":"Point","coordinates":[-96.770707,32.869358]}