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HomeMy WebLinkAboutHPISD HPHS Cafeteria · ~ o~ o. DALLAS COUNTY HEALEH AND HUMAN SERVICES ~ Environment;I Health Division ~ ~'. ' 2377 N. Stemmo ~s Frwy - Room 607  , Dallas, 'exas 75207 (214) 819-2115 'ax:(214) 819-2868 .~ RETAIL FOOD ESTABLISH o~lnsp~clion: Regular ~ Follow up~ Complaim~ Othcr ~ 1. Proper ~[ng lot ~ke~repared F~ 2. ~ld Hold (41'F/45~ 3. HotHold (~40:~ 4. Proper ~Mng Temperates per PHF 5. R~[d Rehearing (165'F in 2 Hrs) 6. Pers~nelv4~ In[e~ons ~es~me~cluded 7. PfoperlAdequate H~dw~hing 8. G~ Hygienic Prances (Ea~n~dn~n~S~kinWO~er) 9. ~proved Sourc~eling 10. Sound ~nd~on 11. Proper H~dling of Ready-TmEat F~s 12. Or~-~n~inafion o[ ~aw/~ked F~er 13. ~proved Syste~ (HAOGP Pl~me ~ Public He~ ~nWol) ! 14. Water Supply -~proved Source/S~qcient O~aci~ot ~ J15. Equipmen[ Adequate to Maintdn Pr~oct Temper~re J 16. H~dw~h Facilities Adeq~Accessible ~~ ~ 7. Handw~h Facili~es 18. No E~dence o[ Ins~ ~n~ination 19. No Evidence of R~en~er ~imMs 20. To~c Ite~ Proped7 ~ele¢Store~sed 21. M~u~ warewashing ~d Sanid~ng at ( ) pp~em(pe~e~ ~. Mech~i~l W8rew~hing ~d S~iddng at (/~) pp~ 23. ~proved Sewage~l~tewater D~po~ S~tem, Proper [ ~ ' 24. ~e~omete~ Pm~de~Accurate~ropedy Calib~ted (~ 2' ~ 25. F~ ~n~ Sudaces of Equipment ~d ~e~i~ Cle~e< tS~i~z~G0~ Repair 26. Posing of ~umer Ad~Eodes (Heimlic~aw Shellfish ~ amin¢~et. Plate) ' 5 Pts :Pts 3 Pts -ot~l~emerfts 3llow-up Insp 27. Food Es~bEshment Permit COMMENTS: MENT INSPECTION REPORT -,'~-~ ~ Off- d Cold Under Pressure -.J_ OTHER VIOLATIONS WHICH MUST BE CORRECTED Food prote6tion during storage, preparation, display, service, transportation. , Handling of food (ice) minimized. Utensils properly stored. Clean clothes, hair restraints Food (ice) con[act surfaces: designed, constructed,' maintained, installed, located. Non-food contact surfaces: designed, constructed,t maintained, installed, located. Ware washing facilities, designed, constructed, maintained, installed, located, operated. Accurate thermometers, chemical test kits provided, gauge (1/4" IPS valve). Wiping cloths: clean, use restricted. Non-food contact surfaces of equipment and utensils clean. ' ~mgre-servtce, artlcleS, stora,:,e, olspenslng. No re-use of single service articles. Plumbing: installed, maintained. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Outside storage area enclosures properly constructed clean: controlled incineration. ' Garbage & refuse cont.ainers covered: adequate number, insect/rodent proof, frequency of disposa. I/clean. Floors, constructed, drained, clean, good repair, covering "'trlxl"al°~ion, dustless cleaning'rrretl~ds. Walls, ceiling, attached equipment: constructed, good repair, clean, surfaces, dustless cleaning methodsi. Lighting provided as required, fixtures shielded. ~C/~f['~t~io~.~s a~e~~t _ vented as required. Dressing rooms ~ rooms clean, lockers provided,facilities clean, located properly Premises maintained free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Complete separation from living/sleeping quarters. Laundry. Clean, soiled linen properly stored. Registered Food Service Manager registered with City, on site. 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'I') less than 4 hours: ACTION: Rapid cool. {e.g. ice bath} IlOT HOLD - Potentially hazardous food held below 140*F more than 4 hours: ACTION: Voluntary destruction - Potentially hazardous food held below 140*F less than 4 houis: 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: Employees should be instructed to r,'ash hands before starting ~'ork and after smoking, eating, drinking, using the toilet, and all other times specified in the Rules. 'APPROVED SOURCE/SOU%'D CONDITION - Foods from unapproved sources/unsound condition: ACTION: Detention or voluntary destruction PROPER HANDLIN'G OF READY-TO-EAT FOODS - Read>' to Eat foods handled will; bye hands and employee did not properl> wash hands before handling: ACTION': Voluntary destruction CROSS CO~NTAMIN.-\TION OF RAW/COOKED FOODS - Ready-to-Eat tbods contaminated by raw potentially hazardous foods: ACTION: Voluntary destruction of ready to eat foods APPROVED SYSTE,\I - HACCP Plans for RaP, shellfisl~ tanks, variances, others. Written procedure .far time as a public health control.