Life School Of Dallas 1flr

Year by year

Inspections

1. Nov 8, 2023 Routine Score 94
   • Serious Priority (3 points)

     A chemical sanitizer used: contact times criteria

     Sanitizer solution quat at 700ppm ; shall be at 200-400ppm

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - allow convenient

     Hand sink blocked by bucket mop

   • Not serious Core (1 points)

     Handle & dispense of cleaned utensils, single-use

     treys need to be turned over

2. May 15, 2023 Routine Score 100
3. Nov 9, 2022 Routine Score 99
   • Not serious Core (1 points)

     Outer door: solid,selfclosing,tightfitting

     Seal back door properly to prevent entrance of insects and rodents.

4. Apr 25, 2022 Routine Score 88
   • Not serious Core (1 points)

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

     PERSONAL DRINKS STORED WITH FOOD ITEMS

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     CLEAN DOOR GASKETS

   • Serious Priority (3 points)

     Clean Sight and Touch

     CLEAN ALL

   • Not serious Core (1 points)

     Light 20 foot : Reach-in cooler

     REPLACE NON WORKING RIF LIGHT

   • Serious Priority (3 points)

     Gloves single use

     FAILURE TO CHANGE GLOVES

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     SALAD 49*F ON TOP OF ICE

5. Nov 5, 2021 Routine Score 88
   • Serious Priority (3 points)

     Consumer self-service ready-to-eat food provided with suitable utensils that protect food from c

     PROVIDE UTENSIL FOR ALL FOOD ITEMS : OBSERVED STUDENT USING BARE HANDS TO GRAB FOOD ITEMS

   • Not serious Core (1 points)

     Outer door: solid,selfclosing,tightfitting

     OBSERVED DAYLIGHT AT EXIT DOOR

   • Not serious Core (1 points)

     Jewelry Prohibition

     OBSERVED EMPLOYEE WEARING A WATCH

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     WIPING CLOTH STORED ON PREP TABLE

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     CHICKEN PATTIES 122.4*F ON SERVING LINE

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     BBQ SAUCE STORED IN DRY STORAGE AREA STATES REFRIGERATE AFTER OPENING

6. May 10, 2021 Routine Score 92
   • Not serious Priority Foundation (2 points)

     Date marking commercially prepared RTE/ TCS food

     OBSERVED CHEESE STORED PAST 7 DAYS IN WIC

   • Serious Priority (3 points)

     Toxic items stored above food/utensils

     SANITIZER STORED ABOVE SINGLE SERVICE ARTICLES

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     POTATO WEDGES 128*F UNDER HOLDING LIGHT

7. Nov 10, 2020 Routine Score 93
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     SALAD 48*F ON SERVING LINE

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     CLEAN FAN COVER WALLS, AND REMOVE RUST FROM RACKS IN WIC

   • Serious Priority (3 points)

     One Inch Air Gap

     PROVIDE AT ICE MACHINE

8. Sep 19, 2019 Routine Score 94
   • Serious Priority (3 points)

     Clean Sight and Touch

     Clean can opener.

   • Not serious Core (1 points)

     Drying Mops-air dry

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

9. Mar 28, 2019 Routine Score 96
   • Serious Priority (3 points)

     Food on display shall be protected from contamination

   • Not serious Core (1 points)

     Other Violations

     STORE MOP UPRIGHT

10. Sep 26, 2018 Routine Score 90
    • Not serious Priority Foundation (2 points)

      Cooling, heating, and holding capacities. Equipment

      DISCONTINUE ICE FOR COLD HOLD: MUST PROVIDED NSF APPROVED MECHANICAL REFRIGERATION

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      SALAD AT 51*F ON ICE

    • Serious Priority (3 points)

      One Inch Air Gap

      PROVIDE AT HAND SINK

    • Not serious Core (1 points)

      Clean vent syst:Intake/exhaust air ducts

      CLEAN ALL

    • Not serious Core (1 points)

      Dirty nonfood contact surfaces

      CLEAN AREA ABOVE 3 COMP SINK

11. Mar 29, 2018 Routine Score 82
    • Serious Priority (3 points)

      When to wash hands before donning new gloves

      LACK OF HAND WASHING

    • Not serious Core (1 points)

      Clean vent syst:Intake/exhaust air ducts

      CLEAN ALL

    • Not serious Core (1 points)

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

      OBSERVED STORING IN OPEN CANS

    • Serious Priority (3 points)

      Toxic items storage adjacent to food/utensils

      SANITIZER STORED NEXT TO EQUIPMENT

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      CUCUMBERS 53*F ON ICE, BURRITO 66.9* AT ROOM TEMP ON CART

    • Not serious Core (1 points)

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

      PERSONAL DRINK STORED ON/NEXT EQUIPMENT AND WITH FOOD FOR STUDENT

    • Not serious Core (1 points)

      Ceiling easily cleanable and light in color

      REPLACE CEILING TILE EXPOSED TO MOISTURE

    • Serious Priority (3 points)

      Gloves Single Use

      FAILURE TO CHANGE GLOVES

    • Not serious Priority Foundation (2 points)

      RFSM - Not On Site

12. Oct 25, 2017 Routine Score 92
    • Not serious Priority Foundation (2 points)

      A establishment shall have written procedures for employees to follow when responding to vomitin

      PROVIDE ON BODILY FLUID CLEAN UP

    • Serious Priority (3 points)

      Grease Trap Tickets

      NO CURRENT RECORDS PROVIDED

    • Not serious Core (1 points)

      Clean vent syst:Intake/exhaust air ducts

    • Not serious Priority Foundation (2 points)

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

      PROVIDE FOR OPEN CHEESE AND COOKED FOOD ITEMS

13. Apr 13, 2017 Routine Score 94
    • Serious Priority (3 points)

      Cooked TCS foods received at 135øF or less

      Food not delivered @ 135°F - Check temps @ delivery

    • Serious Priority (3 points)

      Food products not maintained at 135øF or above

      Chicken Parry @ 105°F - Reheat to 165°F

14. Oct 25, 2016 Routine Score 100