JACK RUBY'S SALOON AND GRILL

Management, food employee and conditional employee; knowledge, responsibilities and reporting

228.32 Establishment failed to post reporting symptoms and diagnosis signage at the hand sink(s). Establishment can search up: "STATE OF TEXAS ATTENTION FOOD EMPLOYEE POSTER" to acquire and print up posters that must be posted at all employee handwash sinks. Or they may contact inspector for assistance.

Adequate handwashing facilities supplied & accessible

6-301.12 OBSERVED HANDWASH SINK PAPER TOWEL DISPENSER IS NOT OPERATING, please just have a roll of paper towel ontop of the dispenser until dispenser is operating again. This was corrected on site.

Food-contact surfaces: cleaned & sanitized

4-501.114(A) OBSERVED MAIN DISHWASHER IS NOT DISPENSING SANITIZER, INSPECTOR TESTED IT TO BE AT 0PPM CHLORINE. Please correct ASAP to avoid citation.

Food-contact surfaces: cleaned & sanitized

4-501.114(C) OBSERVED QUAT SANITIZER FOR 3 COMP SINK IS AT 500+ PPM, please ensure the concentration is at 150-400ppm AND as per the new code: Have some form of documentation and daily monitoring of sanitizer concentrations for sani buckets, 3 comp, and dishwashers.

Thermometers provided and accurate

4-204.112(B) OBSERVED 3 COOLERS WITHOUT THERMOMETERS INSIDE / NO BUILT IN THERMO. Provide thermometers to all coolers to ensure monitoring.

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

4-501.12 Observed used cutting blocks and boards that can no longer be effectively cleaned and sanitized.

Sewage and waste water properly disposed

19-126.5(c) OBSERVED NO RECENT GREASE TRAP TICKET PROVIDED DURING INSPECTION. Person in charge states that the building managers/landlords have not provided grease trap tickets to establishment. Establishment may contact city of Dallas water utilities and ask for a grease trap specialist to assist in the matter.

Adequate ventilation and lighting; designated areas used

6-403.11 OBSERVED PERSONAL BAGS AND WATER BOTTLE STORED AT FOOD PREP TABLE / NEXT TO FOOD EQUIPMENT. Store at the lowest section or provide a dedicated space AWAY from food prep areas, equipment, and foods.