Jonathon's Oak Cliff

Year by year

Inspections

1. Jun 9, 2021 Routine Score 93
   • Not serious Core (1 points)

     Outer Clothing, Clean Condition

     PIC must be ensure employees use clean clothing during operational hours

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     floors under equipment dirty with litter, food debris and soils accumulations must be clean to avoid cross contamination

   • Not serious Priority Foundation (2 points)

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

     missing date marking on food containers inside cooler units must be clean to avoid cross contamination

   • Serious Priority (3 points)

     Equipment and Utensils Cleaning-contamination

     cooler units dirty inside with soils, food debris and grease accumulations including gaskets around the doors must be clean to avoid cross contamination

2. Dec 10, 2020 Routine Score 91
   • Not serious Priority Foundation (2 points)

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

     missing date marking on food containers inside cooler units must be have date marks on all food containers

   • Not serious Core (1 points)

     Equipment in good repair and proper adjustment.

     shelving inside WI cooler unit rust and oxidize must be replace or repair to proper condition

   • Not serious Core (1 points)

     Ventilation hood-prevent grease dripping

     vent hood dirty with grease drippings and soils accumulations must be clean to avoid cross contamination

   • Not serious Core (1 points)

     Outer openings:closing holes, gaps

     holes on walls inside kitchen area must be replace or repair to proper condition

   • Serious Priority (3 points)

     Outfitter-Food Temperatures (Cold).

     bar cooler unit at 50 F must be maintain at food temperature of 40 F

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     floors behind equipment dirty with grease spills and soils accumulations must be clean to avoid cross contamination walls including skirt areas dirty with soils and grease accumulations walls and skirts areas must be clean to avoid contamination

3. Jun 17, 2020 Routine Score 95
   • Not serious Core (1 points)

     Equipment in good repair and proper adjustment.

     shelving in all areas including cooler units rust and oxidize must be clean to avoid cross contamination sanitizing equipment must be readjust to proper condition

   • Serious Priority (3 points)

     Equipment and Utensils Cleaning-contamination

     cooler units dirty with food debris, spills and drippings must be clean to avoid cross contamination

   • Not serious Core (1 points)

     Cooking equipment free of encrusted grease

     cooking equipment on kitchen area with encrusted grease and soils deposits must be clean to avoid cross contamination

4. Dec 11, 2019 Routine Score 91
   • Not serious Core (1 points)

     Equipment in good repair and proper adjustment.

     shelving inside WI cooler unit rust and oxidize must be replace or repair to avoid cross contamination

   • Not serious Core (1 points)

     Cooking equipment free of encrusted grease

     cooking equipment and utensils dirty with encrusted grease and soils accumulations must be clean to avoid cross contamination

   • Not serious Core (1 points)

     Ventilation hood-prevent grease dripping

     vent hood dirty with soils and grease accumulations including drippings must be clean to avoid cross contamination

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     floors inside WI cooler dirty with water drippings, soils and food debris must be clean to avoid contamination floors inside kitchen and prep area dirty with soils, grease accumulations and litter must be clean floors in all areas including behind equipment

   • Not serious Priority Foundation (2 points)

     Food Labeling- with common name of the food

     missing proper labels on food containers under shelving prep table must be label all food containers to proper identify food containers

   • Not serious Core (1 points)

     Light bulbs, light shields provided

     some light bulbs not working at prep area must be repair to proper condition

   • Not serious Priority Foundation (2 points)

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

     missing date marking on food containers inside cooler units must be date mark food containers in all areas

5. Aug 8, 2019 Complaint Score 72
   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     soup warmer at front broken, soup 123 F raw egg hollandaise 99.0 F

   • Not serious Core (1 points)

     Drying Mops-air dry

   • Not serious Core (1 points)

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

   • Serious Priority (3 points)

     Medicines labeled and stored properly

     wait staff meds. Left over clean dishes

   • Not serious Core (1 points)

     Conditions of Permit-in use of food equipment

   • Not serious Priority Foundation (2 points)

     Consumer Advisory Disclosure---asterisking

     advisory not connected to undercooked menu items

   • Not serious Core (1 points)

     Food storage containers, identified with common name of food.

     label all

   • Serious Priority (3 points)

     Contact RTE Products w/ Bare Hands

     citation issued to RFSM

   • Serious Priority (3 points)

     Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

     gravy adj raw shell eggs in WIC heavy cream adj raw beef and chicken raw shell eggs over french fries@low boy

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - accessible

     blocked by boxes

   • Not serious Priority Foundation (2 points)

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

   • Not serious Priority Foundation (2 points)

     No soap at handsink

   • Serious Priority (3 points)

     Untreated shell eggs need to be at 45§F or <

     raw shell eggs 57.6 F on top

   • Not serious Core (1 points)

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

6. Jun 14, 2019 Routine Score 89
   • Serious Priority (3 points)

     Q.A. PPM - follow manufacturer's direction

     0 ppm quat

   • Serious Priority (3 points)

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

     observed raw chicken store next to raw beef observed raw eggs store next to potato

   • Not serious Priority Foundation (2 points)

     Damaged Equipment

     replace the damaged gasket for the cooler and the cutting boards

   • Not serious Core (1 points)

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

     provide cover for all food containers

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - used for other purpose

     observed employee's washing utensil in the hand sink

7. Dec 20, 2018 Routine Score 81
   • Serious Priority (3 points)

     When to wash hands before donning new gloves

   • Serious Priority (3 points)

     Clean Sight and Touch

     provide cleaning for the cooler

   • Serious Priority (3 points)

     Toxic items stored above food/utensils

     sanitizer bucket next to food container

   • Serious Priority (3 points)

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

     observed raw eggs and batter store together

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     observed potato container at prep without temp ot time control

   • Not serious Priority Foundation (2 points)

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

     all foods in cooller

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Not serious Core (1 points)

     Nonfood-contact surfaces material

     no towel allow under the utensils and cutting board

8. Jun 6, 2018 Routine Score 82
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     No temperature observed in main production reach in cooler was at or below minimums: Ground Seasoned Sausage 50.8°F Poultry 50.1°F Roasted Tomato 47.6°F

   • Serious Priority (3 points)

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

     Raw shelled egg and raw shell egg white mixtures stored on top of reach in cooler over ready to eat foods (sliced tomatoes, pico de gallo, cheese, etc)

   • Not serious Priority Foundation (2 points)

     Cold/hot hold unit thermometer easily viewable

     Main production reach in cooler missing thermometer.

   • Not serious Core (1 points)

     RFSM Certificate - Not Display

     RFSM Certificate on display does not show current Registered Food Service Manager on duty. Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served. This blue certificate may be obtained from our Goforth Office: Code Compliance Office: 7901 Goforth Road Dallas, TX 75238 (214) 670-8083 Requirements are: -Photo ID -Evidence of successful completion of a Registered Food Service Manager course approved by the State of Texas Department of Health or a nationally recognized sanitarian foundations (ANSI or NSF). -$30.00 per year (Cash, Check, or Money Order) It is advised to call ahead on day of visit to verify above information. Please note the offices close from12:00pm to 1:00pm.

   • Not serious Core (1 points)

     Nonfood-contact surfaces material

     Shelving in back dish pit area shows signs or rusting and pitting.

   • Serious Priority (3 points)

     Toxic items storage adjacent to food/utensils

     Sanitizer bucket stored on top of work table near walk in cooler entrance. Please store on lower shelf if possible.

   • Not serious Core (1 points)

     Walls easily cleanable and light in color

     Bare aluminum coated insulation and tape above walk in cooler.

   • Not serious Core (1 points)

     No equipment & utensil under contamination sources

     Work surface of production area directly under air conditioning register with condensation buildup to where droplets are forming.

   • Serious Priority (3 points)

     Clean Sight and Touch

     Ice machine shows signs of infection on ice deflector. Advise that machine be taken out of service, emptied, cleaned, sanitized, and air dried before being brought back into service. Commercial french fry cutter shows dried food debris on surfaces. Deli slicer in near walk in cooler shows dried food debris on some surfaces as well as feeder.

9. Apr 19, 2018 Routine Score 83
   • Serious Priority (3 points)

     Restricted use pesticides

     Insect control devices used in bar area (near food ice) and in back kitchen area not approved for food establishment. Manufacturer's directions explicitly prohibit used from food establishments. Item is not FDA approved.

   • Not serious Core (1 points)

     Health permit posted

     Food Products Establishment Permit not posted. Please contact our office to acquire a valid Permit: Code Compliance Office: 7901 Goforth Road Dallas, TX 75238 (214) 670-8083

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - accessible

     Hand wash sink in back area of kitchen blocked by deli slicer components.

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Reach in cooler internal temperature 47.3 to 45.4°F. Upper reach in compartment held foods at improper temperature: Green Chilis 56.4°F, Pico de Gallo 48.6°F

   • Not serious Core (1 points)

     Nonfood-contact surfaces material

     Significant buildup of ice around drain lines in walk in freezer from condenser. Frost buildup throughout freezer.

   • Not serious Core (1 points)

     Food, utensils & equip under other sources

     Utensils, pots, pans, other utensils, single service items stored in shed at back door with gaps on walls. Several items stored under mechanical lawn and garden equipment.

   • Not serious Core (1 points)

     Equipment in good repair and proper adjustment.

     Knobs missing from grill in production area of kitchen.

   • Not serious Priority Foundation (2 points)

     Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

     Cockroach observed on warewashing machine. Corrected on site. Gnats observed. Recommend maintaining logs of observations of pests with location and pest observed.

   • Not serious Priority Foundation (2 points)

     Temperature Measuring- accurate +/- 2'F

     Thermometer of reach in cooler showed to be 36°F when actual temperature was closer to 45°F

   • Not serious Core (1 points)

     Clean vent syst:Intake/exhaust air ducts

     Return air vents for air conditioning system shows buildup of dust and lint.

10. Oct 24, 2017 Routine Score 92
    • Not serious Core (1 points)

      Dirty nonfood contact surfaces

      Dirty seals to reach in coolers in production area of kitchen. Grout in between floor tiles dirty.

    • Not serious Core (1 points)

      Preventing contamination from other sources. Miscellaneous sources of Contamination

      Dirty can opener blade. Suggest equipment be disassembled, cleaned, sanitized, air dried, and reassembled before being brought back into service. Ice machine shows minor biofilm on deflector in interior compartment.

    • Serious Priority (3 points)

      Q.A. PPM - follow manufacturer's direction

      Sanitizing solution tested at 100ppm in Bar area. Please establish a process by which sanitizer is audited for effective concentration.

    • Serious Priority (3 points)

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

      Raw Egg product stored above ready to eat items in reach in cooler.

11. Apr 4, 2017 Routine Score 74
    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      EGG WASH: 46.4 F

    • Serious Priority (3 points)

      Clean Sight and Touch

      CLEAN THE INTERIOR PANEL OF THE ICE MACHINE

    • Serious Priority (3 points)

      When to wash hands before donning new gloves

      ENSURE ALL KITCHEN STAFF WASHES HANDS BEFORE DONNING NEW GLOVES

    • Serious Priority (3 points)

      Water & Plumbing in good repair- per code

      HOT WATER NOT AVAILABLE AT THE HAND SINK (AT THE KITCHEN PREP SINK

    • Not serious Priority Foundation (2 points)

      Handlers-Certificate Not On Site

      ENSURE ALL FOOD PREPARATION WORKERS HAVE A FOOD HANDLER'S CARD

    • Not serious Priority Foundation (2 points)

      Damaged Equipment

      SEVERE LEAK IN THE WALK IN COOLER

    • Not serious Core (1 points)

      Insect control:prevent dead insects from food

      FLIES PRESENT

    • Not serious Core (1 points)

      Hair Restraints effective

      FOOD PREPARATION WORKER MIXING INGREDIENTS WITHOUT A HAIR NET

    • Not serious Core (1 points)

      Floors/walls/ceiling/nonfood dirty

      CLEAN ALL FLOOR DRAINS IN THE ESTABLISHMENT

    • Not serious Core (1 points)

      Dirty nonfood contact surfaces

      CLEAN ALL REACH IN COOLER GASKETS

    • Not serious Core (1 points)

      Premises shall be maintained in good repair

      CLEAN WALL FRP NEAR THE DISHWASHER

    • Not serious Core (1 points)

      Outer openings:closing holes, gaps

      DOOR STRIP NEEDED FOR THE BACK DOOR TO THE ESTABLISHMENT

    • Not serious Core (1 points)

      Physical Facilities Premises

      FECAL REMNANTS INSIDE THE TOILET BOWL (MEN'S RESTROOM)

    • Not serious Core (1 points)

      Handwashing signage

      HAND WASH SIGNS AT ALL HAND SINKS

    • Not serious Priority Foundation (2 points)

      Food Labeling- with common name of the food

      LABEL ALL BULK FOOD INGREDIENT CONTAINERS