Thirty 10 Cafe & Grille

Year by year

Inspections

1. Dec 23, 2019 Routine Score 81
   • Not serious Core (1 points)

     Trash can provided for papertowel waste

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Chicken held at 57F

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     Replace missing ceiling tiles in ceiling

   • Not serious Priority Foundation (2 points)

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

   • Serious Priority (3 points)

     Grease Trap Tickets

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

   • Serious Priority (3 points)

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

     Do not store raw beef over cooked items in freezer

   • Serious Priority (3 points)

     Toxic items labeling-non original container

   • Not serious Core (1 points)

     Health permit posted

2. Jun 17, 2019 Routine Score 82
   • Serious Priority (3 points)

     A chemical sanitizer used: contact times criteria

     no chlorine

   • Serious Priority (3 points)

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

     lettuce stored on the bottom shelf(inside the reach in cooler) adjacent to raw chicken and eggs.; raw chicken stored on top of raw beef inside the reach in cooler.

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     raw egg measured at 54 degrees F

   • Serious Priority (3 points)

     Clean Sight and Touch

     food residue/debris inside the reach in coolers.

   • Serious Priority (3 points)

     Water & Plumbing in good repair- per code

     leaking pipe under the two compartment sink

   • Serious Priority (3 points)

     Time as PHC: 4 hours provide written procedures methods of compliance

3. Dec 11, 2018 Routine Score 83
   • Serious Priority (3 points)

     Clean Sight and Touch

     food residue/debris inside the reach in coolers

   • Serious Priority (3 points)

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

     a container filled with raw chicken stored on the shelf above the bottom shelf, directly above bags of spinach and lettuce. raw eggs and raw chicken stored on top of raw beef inside the reach in cooler in the food prep area

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     orange chicken measured at 90 degrees F

   • Not serious Core (1 points)

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

     frying oil stored on the floor inside the food prep area

   • Serious Priority (3 points)

     Hand sink water temperature below 110'F

     water measured at 96.1 degrees F.

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

     all employees that deal directly with food preparation must obtain a valid food handler card

   • Not serious Priority Foundation (2 points)

     Food Labeling- with common name of the food

4. Jun 8, 2018 Routine Score 88
   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     sliced ham measured at 51 degrees F; tuna fish measured at 51 degrees F

   • Serious Priority (3 points)

     Hand sink water temperature below 110'F

   • Serious Priority (3 points)

     Time as PHC: 4 hours provide written procedures methods of compliance

   • Not serious Priority Foundation (2 points)

     Date marking commercially prepared of RTE/PHF

5. Dec 7, 2017 Routine Score 89
   • Serious Priority (3 points)

     Equipment and Utensils Cleaning-contamination

     clean the inside of the ice machine thoroughly

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

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

   • Serious Priority (3 points)

     Water & Plumbing in good repair- per code

     leaking 3-compartment sink

   • Serious Priority (3 points)

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

     raw beef stored adjacent to raw chicken inside the reach in cooler

6. Jun 29, 2017 Routine Score 92
   • Serious Priority (3 points)

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

     Raw shell eggs stored next to RTE tomatoes

   • Serious Priority (3 points)

     Reheat from 41øF to 165øF within 2 hours and/or Commercially processed RTE foods reheated from 4

     Reheating in the warmer - frav atees 72.5 deg

   • Not serious Core (1 points)

     Utensils, single serve items 6 inches off - floor

   • Not serious Core (1 points)

     Wall and ceiling covering materials shall be attached so that they are easily cleanable

     FRP behind the grill -

7. Jun 28, 2017 Routine Score 77
   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     coked chicken at 120.1 degrees

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Center POUR -serving line Lunch meat 46.6

   • Not serious Core (1 points)

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

   • Not serious Core (1 points)

     RFSM Certificate - Not Display

   • Serious Priority (3 points)

     Rapidly reheat 165øF for hot holding

     Reheating cooked chicken in the 120 degree warmer

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

   • Serious Priority (3 points)

     When to wash hands before donning new gloves

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - accessible

   • Serious Priority (3 points)

     Toxic items labeling for original container

8. Jun 16, 2017 Routine Score 77
   • Serious Priority (3 points)

     Toxic items labeling-non original container

   • Not serious Core (1 points)

     Living or sleeping quarters, separation

   • Not serious Core (1 points)

     RFSM Certificate - Not Display

   • Not serious Priority Foundation (2 points)

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

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Lunch meat - middle POUR - serving line at 46.4 degrees

   • Not serious Core (1 points)

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

   • Serious Priority (3 points)

     Rapidly reheat 165øF for hot holding

     Reheatung chicken in a non working hot holding unit

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - accessible

     Hot holding unit at 120.1 degrees- chicken

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

   • Serious Priority (3 points)

     When to wash hands before donning new gloves

9. Dec 1, 2016 Routine Score 87
   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Not serious Priority Foundation (2 points)

     Warewashing sinks and drain boards, self-draining.

     Single drain board

   • Not serious Core (1 points)

     RFSM Certificate - Not Display

     One person with a Registered Food Manager Certificate issued by the City of Dallas is required to be on duty at the establishment while employees are on site. The application for a City of Dallas Registered Food Service Manager is available on line at http://dallascityhall.com/pdf/ehs/RFSMApplication.pdf You must have the following to complete the application: • A valid Food Manager Certificate from a third party provider • A valid driver’s license • Registration of the third party food manager with the City of Dallas which includes the registration fee of $60.00 dollars. For more information be call (214) 670-8083 or visit the office in person City of Dallas, Restaurant and Bar Inspection Division 7901 Goforth Rd. Dallas, Texas 75238

   • Not serious Priority Foundation (2 points)

     Equipment and Utensils Multiuse Materials durable

     Bag used for food storage - sugar

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     Cooked chicken at 105.0 degrees Cooked chciken at 79.3 degrees

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Large POUR Cut tomatoe at 43.5 degrees Turkey ham at 43.1 Salad bar Canned olives at 43.0 hard boiled eggs at 53.3 degrees