DALLAS CHOP HOUSE BURGER

Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

4-501.11(B) MUST REPAIR SEAL ON BROKEN RIC DOOR

Warewashing facilities, installed, maintained, used, test strips

4-204.117 OBSERVED DISHWASHER AT 10 PPM. MUST REPAIR

Physical facilities installed, maintained, and clean

6-501.16 OBSERVED MOP DRYING HEAD OVER HANDLE. MUST BE FLIPPED AND HUNG TO AIR DRY

Adequate ventilation and lighting; designated areas used

4-204.11 MUST PLACE CATCH TRAY ON VENT HOOD FILTER SYSTEM

Thermometers provided and accurate

4-204.112(B) MUST PLACE THERMOMETERS IN ALL RICS

Wiping cloths; properly used and stored

3-304.14(B) MUST STORE WET OR DAMP WIPING CLOTHS IN SANITIZER OR WITH DIRTY LINENS

Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

4-101.19 MUST REMOVE ORIGINAL LINING FROM RIC DOOR

Certified Food Protection Manager and Food Handler Certification

228.31(b) NO FOOD MANAGER ON SITE

Adequate handwashing facilities supplied & accessible

6-301.11 MUST PLACE HANDWASHING SOAP BUT ALL HANDWASHING STATIONS

Food separated and protected

3-302.11(A)(1)(c) OBSERVED RAW EGGS STORED OVER VEGETABLES

Food-contact surfaces: cleaned & sanitized

4-501.114(A) OBSERVED DISHWASHER AT 10 PPM. MUST REPAIR

Food-contact surfaces: cleaned & sanitized

4-601.11(A) MUST CLEAN DIRTY ICE CHUTE ON FOUNTAIN DRINK MACHINE

Proper cold holding temperatures

3-501.16(A)(2) OBSERVED SHREDDED CHEESE AT 55 F. MUST REMAIN BELOW 41 F AT ALL TIMES

Time as a public health control: procedures & records

3-501.19(A) MUST TIME MARK ALL TCS FOOD STORED IN BROKEN RIC FOR 4 HOURS