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HomeMy WebLinkAboutTen Food & BeveragePurpose of Inspection: Regular . DALLAS COUNTY HEA Environmen 2377 N. Stemm Dallas (214) 819-211: RETAIL FOOD ESTABLIS Followup ,,. Complaint~ Oth, LTH AND HUMAN SERVICES tal Health Division ons Frwy - Room 607 Texas 75207 Fax: (214) 819-2868 HMENT INSPECTION REPORT 3. HotHold (140'P--) 4. Proper C<x~kJng Temperatures pe}' PHF 5. Rapid Reheating (165°F in 2 Hfs) Food/Temperatures 6. Personnel wRh Infections Restricted/Excluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (Eating/DfinkJng./Smoking/Ot~he 0 9. Approved Source/Labeling 10. Sound Con&don .. 11. Proper Handling of Ready-To-Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP Pla. ns/Time as Public HeaJtl Control) 14. Water ..,S..upply -Approved Source/Sufficient Capacity/HoI and Cold Under Pressure 15. Equipment Adequate to Maintain Product Temperature / 16. Handwash Facilities Ad~jc,~Accessible · 18. No Evidence ~tion '4.8. NO Evidenc~Ot~r Animals 20. To:dc Items Prop~g"ri~-~eled/StoredAJsed 21. Manual Warewashing and Sanitizing at ( ) ppm/ter · ~.,4dechanical Warewashing and Sanitizing at ( ) ppn 23. Approved SewageAtVastewater Disposal System, Prope · [ 24. Thermometers Provided/AccuratefPropedy Calibrated '"~.~"'~'~' h'5 Food Conta~ Surfaces of Equipment and Utensils Clea 3perature fftemperature Disposal - 2OF) ~ed/Sanifized/Good Repair Warning/Buffet Plate) 26. Posting of Oortsumer Advisories (Heimlich/Raw Shellflsl 27. Food Es~blishment Permit 5 Pts 4 Pts 3 Pts I0~ [oral Deme~s Follow-up Insp YES NO OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protection during storage, preparation, display, service, transportation. Outside storage area enclosures properly constructed, clean: controlled incineration. Handling of food (ice) minimized. Utensils properly stored. Clean clothes, hair restraints · Food (ice) Contact surfaces: designed, constrUcted, maintained, installed, located. · Non-food contact surfaces: designed, constructed, maintained, installed, located. Ware washing facilities, designed, constructed, maintained, installed, located, operated. Garbage & refuse containers covered: adequate number, insecffrodent proof, 'frequency of disposa.l/clean. ~nstructed, drained,~l.e~l;~egood repair, covering 'installation, dustless cleaning methods: W~all.~iling, attached equipment: constructed, good repair,~urfaces, dustless cleaning methods. Lighting provided as required, fixtures shielded. Ventilation: Rooms and equipment - vented as required. Accurate thermometers, chemical test kits provided, gauge (1/4" IPS valve). Dressing rooms - rooms clean, lockers provided,facilities clean, located properly Wiping cloths: clean, use restricted. Non-food contact surfaces of equipment and utensils clean. Premises maintained free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Single-service articles, storage, dispensing. No re-use of single service articles. Plumbing: installed, maintained. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Complete separation from living/sleeping quarters. Laundry. Clean, soiled linen properly stored. Registered Food Service Manager registered with City, on site. NO. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLING - Potentially hazardous food cooled from 140°F to 70°F more than 2 hours OR 70°F to 41 °F (45°F) more than 4 hours OR prepared foods cooled to 41 °F (45°F) more than 4 hours: ACTION: Voluntary destruction COLD HOLD - Potentially hazardous food held above 41 °F (45°F) more than 4 hours: ACTION: Voluntary destruction - Potentially hazardous food held above 41 °F (45°F).less than 4 hours: ACTION: Rapid cool. {e.g. ice bath) ItOT HOLD - Potentially hazardous food held below 140°F more than 4 hours: ACTION': Voluntary destruction - Potentially hazardous food held below 140°F Jess than 4 hours: ACTION: Rapid reheat to 165°F or more COOKING - Potentially hazardous foods undercooked: ACTION: Recook to proper temperature RAPID REHEATING - Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidly to 165°F HAND WASHING - Food employees observed not washing hands: ACTION: Er~ployees should be instructed to wash hands before starting work and after smoking, eating, drinking, using the toilet, and all other times specified in the Rules. APPROVED SOURCE/SOUND CONDITION - Foods from unapproved sources/unsound condition: ACTION: Detention or voluntary destruction PROPER HANDLING OF READY-TO-EAT FOODS - Ready to Eat foods handled with b=e hands and employee did not properly wash hands before handling: ACTION: Voluntary destruction CROSS CONTAMINATION OF RAW/COOKED FOODS - Ready-to-Eat tbods contaminated by raw potentially hazardous foods: ACTION: Voluntary destruction of ready to eat foods APPROVED SYSTEM - HACCP Plans for ROP. shellfish tanks, variances, others. Written procedure [or time as a public health control.