Crushcraft

Year by year

Inspections

1. Feb 22, 2022 Routine Score 86
   • Serious Priority (3 points)

     Clean Sight and Touch

     Microwave soiled. Must be cleaned

   • Serious Priority (3 points)

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

     Raw eggs next to cooked eggs and vegetables

   • Serious Priority (3 points)

     When to wash hands before donning new gloves

     Employees observed not washing hands before donning new gloves

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - used for other purpose

     Rear kitchen hand sink used to store knives and containers

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     Wiping cloth left at kitchen prep counter

   • Not serious Core (1 points)

     Keep utensils handles upright or protected

     ice scoop with handle in ice in ice bin

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     Observed damaged ceiling tile in front and rear of restaurant

2. Sep 14, 2021 Routine Score 83
   • Serious Priority (3 points)

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

     Raw chicken next to cooked chicken

   • Serious Priority (3 points)

     When to wash hands

     Employees not washing hands or changing gloves after switching tasks

   • Serious Priority (3 points)

     Water & Plumbing in good repair- per code

     Leaking restroom, hand wash and 3 compartment sink

   • Not serious Priority Foundation (2 points)

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

     Missing date markings on items in rear reach in cooler

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     Wiping cloths left out of sanitizer bucket

   • Not serious Core (1 points)

     Storing the food at least 15 cm (6 inches) above the floor

     Food stored on floor in rear kitchen and front kitchen

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     Soiled cooler gaskets

   • Not serious Core (1 points)

     Clean vent syst:Intake/exhaust air ducts

     Soiled air intake vents

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     Damaged ceiling tiles

   • Not serious Core (1 points)

     Outer Clothing, Clean Condition

     Employee with very long nails and numerous rings handling food

3. Mar 5, 2021 Routine Score 90
   • Serious Priority (3 points)

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

     raw eggs above peppers move raw eggs closest to where they will be cooked

   • Serious Priority (3 points)

     Clean Sight and Touch

     dirty food contact surfaces- clean rice cookers, microwave, mixer bases, choppers

   • Not serious Core (1 points)

     Equipment in good repair and proper adjustment.

     replace broken, cracked, or stiff gaskets

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     clean all equipment

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - used for other purpose

     hand sinks used for other purposes- utensil storage

4. Oct 9, 2020 Routine Score 82
   • Not serious Priority Foundation (2 points)

     Original cont. of RTE/PHF/Day1= day of opening

     DATE PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS. CURRY SAUCE

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     MAINTAIN SANITIZER AT 50 PPM. TESTED AT 10 PPM

   • Not serious Priority Foundation (2 points)

     Accredited food handler certificate - 60 days

     KEEP FOOD HANDLER CERTIFICATES ON SITE AT ALL TIMES

   • Not serious Core (1 points)

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

     KEEP FOOD PRODUCTS COVERED DURING STORAGE

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     ALSO CLEAN DUSTY CEILING, STORAGE SHELVES,

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     KEEP COOLER IN GOOD WORKING CONDITION AT ALL TIMES. MONITOR THE COOLER THAT FREEZE UP , MANGER STATED THAT COOLER FREEZE UP VERY OFTEN.

   • Serious Priority (3 points)

     Discard PHF is exceeds time/temp combinations

     ------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY ------------------------------------------------------------------------------------------------------------------------------- QUANTITY DESCRIPTION OF PRODUCTS WEIGHT 1 CURRY SAUCE 5 GALLONS REASON PRODUCT WAS DESTROYED: PRODUCTS WERE MADE 9-30. DO NOT KEEP PRODUCTS FOR MORE THAN 7 DAYS DISPOSITION: MANGER POUR PRODUCTS IN DRAIN As person in charge of this establishment, I have this day voluntarily destroyed the above described products found in my possession, which are unfit for human consumption, misbranded or otherwise unlawful This is to certify that on the above date, as person in charge of this establishment, I have witnessed the destruction of products unfit for human consumption, misbranded or otherwise unlawful ----------------------------------------------------------------------------------------------------------------------------------- -----------------------------------------------------------------------------------------------------------------------------------

   • Not serious Priority Foundation (2 points)

     Food Labeling- with common name of the food

     SALT???

   • Not serious Priority Foundation (2 points)

     Cold/hot hold unit thermometer easily viewable

     PROVIDE THERMOMETER TO ALL COOLER AND FREEZER

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

5. Apr 29, 2020 Routine Score 88
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Chicken & veggies 67 F

   • Serious Priority (3 points)

     Toxic items labeling-non original container

   • Not serious Priority Foundation (2 points)

     Individual, disposable towels

   • Not serious Core (1 points)

     Food storage containers, identified with common name of food.

   • Not serious Core (1 points)

     Covered waste receptacle for women's restroom

   • Not serious Core (1 points)

     Lockers to be used to store personal items

   • Not serious Core (1 points)

     Handwashing signage

6. Nov 13, 2019 Routine Score 91
   • Not serious Core (1 points)

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

     you cannot store utensils in standing water

   • Serious Priority (3 points)

     Food protected cross contamination separating types of raw animal food storage, preparation, hol

     Raw beef over cabbage Raw eggs over cooked vegetables Raw beef over tofu

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     clean shelves above pup table in the back clean dust on ceiling

   • Not serious Priority Foundation (2 points)

     Food-contact surfaces. smooth, non-absorbent and easily cleanable

     can not use cloth or paper towels to catch moisture a spill-must wipe it up

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - used for other purpose

     Hand souls used for other purposes

7. Apr 18, 2019 Routine Score 92
   • Not serious Core (1 points)

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

     OPEN CONTAINER DRINK

   • Not serious Priority Foundation (2 points)

     Original cont. of RTE/PHF/Day1= day of opening

     SEVERAL ITEMS WITH NO DATE MARKING IN COOLER

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     RAW SHELLED EGGS 45 DEGREE F

   • Not serious Core (1 points)

     Food storage containers, identified with common name of food.

     RELABEL SUGAR BULK CONTAINER

   • Not serious Core (1 points)

     Self-Service dispensing equip. protect w/o employee

     MUST PROVIDE BETTER MECHANISM TO PROTECT CONDIMENTS FROM CONTAMINATION AT SELF SERVICE RECOMMEND SQUIRT BOTTLE

8. Oct 10, 2018 Routine Score 81
   • Not serious Core (1 points)

     Nonfood-contact surfaces material

     NO TOWELS UNDER CUTTING BOARD

   • Not serious Core (1 points)

     Keep utensils handles upright or protected

     NEED UTENSIL WITH HANDLE FOR BULK BINS, CAN NOT USE CUPS

   • Not serious Core (1 points)

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

     DESIGNATE AREA FOR PERSONAL ITEMS

   • Not serious Core (1 points)

     Outer door: solid,selfclosing,tightfitting

     BACK DOOR OPEN

   • Serious Priority (3 points)

     When to wash hands before donning new gloves

     OBSERVED EMPLOYEES PUT ON GLOVES WITHOUT WASHING HANDS

   • Not serious Core (1 points)

     Self-Service dispensing equip. protect w/o employee

     MUST PROVIDE BETTER MECHANISM TO PROTECT CONDIMENTS FROM CONTAMINATION AT SELF SERVICE RECOMMEND SQUIRT BOTTLE

   • Not serious Priority Foundation (2 points)

     Cold/hot hold unit thermometer easily viewable

   • Serious Priority (3 points)

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

     BOTTLES IN ICE FOR CONSUMPTION AT FRONT

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     RAW EGG 60 DEGREE F

   • Serious Priority (3 points)

     Toxic items labeling-non original container

     LABEL ALL SPRAY BOTTLES

9. Apr 27, 2018 Routine Score 85
   • Serious Priority (3 points)

     Clean Sight and Touch

     INSIDE MICROWAVE

   • Not serious Core (1 points)

     Clean vent syst:Intake/exhaust air ducts

     CLEAN VENT OVER DISH WASHER

   • Serious Priority (3 points)

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

     RAW EGG OVER COOKED CHICKEN IN RIC

   • Not serious Core (1 points)

     RFSM Certificate - Not Display

     REGISTER WITH THE CITY OF DALLAS

   • Not serious Core (1 points)

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

     RICE SCOOP

   • Serious Priority (3 points)

     Toxic items labeling-non original container

     SPRAY BOTTLE

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     RAW EGG 50 DEGREE F, CHICKEN 45GEFREE F

10. Oct 6, 2017 Routine Score 80
    • Not serious Core (1 points)

      Storing the food at least 15 cm (6 inches) above the floor

      ITEMS ON FLOOR, IN COOLER

    • Not serious Core (1 points)

      Handwashing signage

    • Not serious Priority Foundation (2 points)

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

      ON ITEMS IN COOLER

    • Not serious Priority Foundation (2 points)

      Food thermometers provided and accessible

      REPLACE THERMOMETER

    • Serious Priority (3 points)

      Grease Trap Tickets

      NOT AVAILABLE DURING INSPECTION LAST SERVICE 3/14/17 SERVICE WITHIN 1 WEEK

    • Not serious Core (1 points)

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

      EMPLOYEE EATING IN KITCHEN , PERSONAL FOOD IN KITCHEN

    • Not serious Priority Foundation (2 points)

      Handwashing lavatory - accessible

      BLOCKED BY CART

    • Serious Priority (3 points)

      Toxic items labeling-non original container

      SPRAY BOTTLES

    • Serious Priority (3 points)

      Food products not maintained at 135øF or above

      PORK 124 DEGREE F

    • Not serious Core (1 points)

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

      RICE SPOON

    • Not serious Core (1 points)

      Nonfood-contact surfaces material

      NO TOWELS UNDER CUTTING BOARD

11. Mar 23, 2017 Routine Score 92
    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      EGGS STORED AT ROOM TEMPERATURE

    • Serious Priority (3 points)

      Chlorine sanitizer concentration, minimum temp.

    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

    • Not serious Core (1 points)

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