Bbq King

Year by year

Inspections

1. Apr 12, 2018 Routine Score 81
   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Not serious Core (1 points)

     Handle & dispense of cleaned utensils, single-use

     Cups missing a dust gaurd

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - accessible

     Hand sink used to hold dirty dishes

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     Lack of a sanitizing solution - double repeat

   • Not serious Core (1 points)

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

     Sugar cane stored directly on the floor

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     Chicken and rice held at 96.8 degrees

   • Not serious Priority Foundation (2 points)

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

   • Not serious Core (1 points)

     RFSM Certificate - Not Display

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Pickles in the make up refrigerator at 45.3 degrees Raw shell eggs held on the counter at 70.6 degrees

   • Not serious Core (1 points)

     Hair Restraints effective

2. Apr 4, 2018 Routine Score 67
   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     Lack of a sanitizing rinse while doing dishes

   • Not serious Core (1 points)

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

   • Not serious Priority Foundation (2 points)

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

   • Serious Priority (3 points)

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

     Raw chicken and dish washing in the same set of sinlis

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Pickles stored at 45.3 degrees top of the point of usage refrigerator

   • Not serious Priority Foundation (2 points)

     Warewashing machine, sink - cleaned before use

   • Not serious Core (1 points)

     Handle & dispense of cleaned utensils, single-use

     Single service non inverted Single service cups in need of a dust guard or a lid on the tiop cup

   • Serious Priority (3 points)

     One Inch Air Gap

     Spray hose hanging below the flood level rim of the sink

   • Serious Priority (3 points)

     Cooling -- within 2 hours, 135-70øF

     Hot foods cooling underr the bottom shelf of the prepration table

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

   • Not serious Core (1 points)

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

   • Serious Priority (3 points)

     When to wash hands before donning new gloves

   • Not serious Priority Foundation (2 points)

     Equipment and Utensils Multiuse Materials durable

     Rolled up bag used for sugar storage

   • Not serious Priority Foundation (2 points)

     Food Labeling- with common name of the food

     Foods in the refrigerator overnight

3. Oct 30, 2017 Routine Score 90
   • Not serious Core (1 points)

     Light - 50 foot : Food and utensils area

   • Not serious Priority Foundation (2 points)

     Manual warewashing equipment, wash solution temp.

   • Not serious Priority Foundation (2 points)

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

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

   • Not serious Core (1 points)

     Reuse of single service articles

   • Not serious Core (1 points)

     Hair Restraints effective

4. Oct 18, 2017 Routine Score 69
   • Not serious Core (1 points)

     Utensils, single serve items 6 inches off - floor

   • Not serious Core (1 points)

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

     Onions stored on the floor Raw meat stored on the floor

   • Not serious Priority Foundation (2 points)

     Approved Food Contact Equip.

     Open cans used for food storage

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Not serious Priority Foundation (2 points)

     Food Labeling- with common name of the food

     Name of the food, weight of the food and restaurant information

   • Not serious Priority Foundation (2 points)

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

     Food held more than 24 hours

   • Not serious Priority Foundation (2 points)

     Washing hands only at a designated hand sink

     Washing hand at the three compartment sink without soap

   • Serious Priority (3 points)

     Food on display shall be protected from contamination

     Sneeze gaurd needed over the salad, yogurt sauce and dessert

   • Not serious Priority Foundation (2 points)

     Consumer Advisory--salad bar or buffet --- use of clean tableware to return

   • Not serious Priority Foundation (2 points)

     Individual, disposable towels

     All hans sinks

   • Serious Priority (3 points)

     Cooling -- total 6 hours, 135-41øF

     Cooked tandoori chicken cooling without refrigeration at 114.3 degrees Chicken and gravy at 79.0 degrees cooling without refrigeration

   • Serious Priority (3 points)

     Conveying Sewage

     Drip pan under the refrigerator collect into a stainless steel pan This is considered non potable water and needs to go via hose to the sanitary sewer or repair/replace the hot pan

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Salad with cut tomatoes at 58.6 degrees in the refrigerator Salad with cut tomatoes at 64.6 degrees on the buffet line

   • Serious Priority (3 points)

     When to wash hands after handling soiled equip/utensil

     Please use paper towels to dry hands instead of the apron

5. Sep 7, 2017 Routine Score 90
   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

     register with the City of Dallas as a Registered Food Service Manager

   • Not serious Priority Foundation (2 points)

     No soap at handsink

   • Not serious Core (1 points)

     Preventing contamination from other sources. Miscellaneous sources of Contamination

     opened personal soda can stored inside the ice machine that is intended for customer use;source of contamination

   • Serious Priority (3 points)

     Equipment and Utensils Cleaning-contamination

     clean the ice machine thoroughly; black mold observed inside

   • Not serious Priority Foundation (2 points)

     Damaged Equipment

     replace the air gaskets inside the reach in cooler

6. Mar 31, 2017 Routine Score 80
   • Serious Priority (3 points)

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

     raw eggs stored adjacent to cilantro in the reach in cooler; raw eggs should be stored on the bottom shelf

   • Not serious Core (1 points)

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

     observed employee drinking in the food prep area

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

     register with the City of Dallas as a Registered Food Service Manager

   • Not serious Priority Foundation (2 points)

     Cooling, heating, and holding capacities. Equipment

     replace the reach in cooler with a new cooler capable of maintaining food at the proper temperatures.

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     beef measured at 55 degrees F

   • Not serious Priority Foundation (2 points)

     Maintain in Good Repair

     repair air gaskets inside the reach in cooler

   • Not serious Core (1 points)

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

     raw chicken stored on the floor in the reach in cooler

   • Serious Priority (3 points)

     Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

     please keep a time log

   • Serious Priority (3 points)

     Equipment and Utensils Cleaning-contamination

     clean the ice machine; pink slime in the ice machine