HomeMy WebLinkAboutHPISD MIS CafeteriaDALLAS COUNTY HEAL'
£nvironmenta
2377 N. Stemmor
Dallas, '1'
(214) fl19-2115
'HAND HUMAN SERVICES
Health Division
s Frwy - Room 607
exas */5207
ax: (214) 819-2868
,-'"" RETAIL FOOD ESTABLISI'- VlENT INSPECTION REPORT
d- '
1. Proper CooEng for Cooked/Prepared
2. Cold Hold (41°F/45°F) ~'
3. HotHold (140'F)
4. Proper Cooking Temperatures per PHF
5. Rapid Rehearing (165°F in 2 Hfs)
o od/Te mpe ratu rc..,s.,(.~ ~/¢.J }"¢~2t/'' ~-" ,'7~/¢,//'r'O--/'~0~'~'' ~'~J ;/'7,'~ '-&~' ~f,~/ /~'"~,~'
th, o-,,=-
}EMER[Ts::
5 Pts
4 Pts
:ollow-up Insp
YES NO
Personnel vffth Inlections ResLdcted/ExCluded
7. PropedAdequate Handwashing
8. Good Hygienic Practices (Earing/Drinking/Smoking/Other)
9. Approved Source/Labeling
10. Sound Condition ..
11. Proper Handling of Ready-To-Eat Foods
12. Cros. s-Confaminadon of Raw/Cooked Foods/Other
13. Approved Systems (HACCP PI&ns/Time a.s Public Health C ~nfrol)
t4. Water Supply - Approved Source/Sufficient Capacity/Hot ~ Cold Under Pressure
N6t'::T0':
15. Equipment Adequate to Maintain Prod,3ct Temperature
16. Ha. ndwa.sh Facilities Adequate and Accessible
17. Handwash Facilities with Soap a~d Towels
18. No Evidence ot Insect Contamination
19. No Evidence of Rodents/Other A~imals
20. Toxic Items Pr0pedy Labeled/Stored/Used
21. Manual Warewashing and Sanitizing at ( ) pprn~emp~
22. Mechanic~l Warewashing and Sa~idzing at (/~j~m/te
23. Approved Sewage/W~stewater Disposal System, Proper D
rature
mperature
sposal
24. Thermometers Provided/AccuratefPropedy Calib~ted (+ 2' 'F)
'""~ood Con[a~ Surfaces of Equipment a~d Utensils Clea~ec ISanidzed/G0od Repair :
26. Posting of ConsumerAdv~odes (HeimlicWRaw Shellfish ~ aming/~uffet Plate)
27. Food Es~blishment P~rmit
COMMENTS:
OTHER VIOLATIONS WHICH MUST BE CO_RRECTED
Food prote6tion during storage, prepara.tion, display,
service, transportation.
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.
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.
Single-service articles, storage, dispensing.
No re-use of single service articles.
"fflumbing: 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 containers covered: adequate number,
insect/rodent proof, frequency of disposaJ/clean.
'"F'~onstructed, drained,~ good repairl covering
installation, dustless cleaning methods.
-- ~, attached equipment: constructe~
(..~~ surfaces, dustless cleaning methods.
Lighting provided as required, fixtures shielded.
Ventilation: Rooms and equipment - vented as required.
Dressing rooms - rooms clean, ockers 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 tha~nn 2 hours OR 70*F to 41 *F (45'F) more than 4 hours OR prepared foods
cooled to 41 *F (450F) 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)
HOT HOLD - Potentially hazardous food held below 140*F more than 4 hours: ACT/ON: Voluntary destruction
- Potentially hazardous food held below 140°F less than 4 hou/s: 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 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 - Read)' to Eat foods handled witk, b~e hands and employee did not properl) ~ash hands before
hand,lng ACTION': Voluntary destruction
CROSS CONTA,.MINATION OF RAW/COOKED FOODS - Ready-to-Eat t'oods contaminated by raw potentially hazardous foods: ACTION:
Voluntary destruction of ready to eat foods
APPROVED SYSTEM - HACCP Plans for ROP, shcllfisl~ tanks, var ances others. Written procedure .for time as a public health control.