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HomeMy WebLinkAboutHPISD UP CafeteriaDALLAS COUNTY HEAL Environment: 2377 N. Stemmo , Dallas, 7 (214) 819-2115 -'""' RETAIL FOOD ESTABLISI- 'urpose o£1nspection: Rcgular ~//'~Follow up__ Comp aim Othcr 'H AND HUMAN SERVICES I Health Division ~s Frwy - Room 607 'exas 75207 "'ax: (214) 819-2868 MENT INSPECTION REPORT 2. Cold Hold (41*F/45°F) Proper CooEng for Cooked,rPrepared Focal 3. Hot Hold (140~F) 4. Proper Cooking Temperatures per PHF 5. Rapid Rehearing (165"F in 2 Hrs) >od/Temperatures 6. Personnel wiah InlectJons Restricted/Excluded 7. Proper/Adequate Handwashing (3 ;pm)! ~{s ~s ::'ts '~1 Demerits ]ow-up Insp _iS NO 8. Good Hygienic Prac'-dces (Eadng/Ddnldng/Smoking/Other) 9. Approved Source/Labeling 10. Sound ~nd~on 11. Proper Handling of Ready-To-Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP Plansflqme a.s Public Health C~ 14. Water Supply - Approved Source/Sufficient Capacity/Hot an( 15. Equipment Adequate to Maintain Prodt~ct Temperature 16. Handwa~h Facilities Adequate and Accessible 21. Manual Warewashing and Sanitizing at ( ) pprn/temp~, =_. and an, ng at ( 23. Approved Sewage/Wa.stew'ater Disposal System, Proper'~l~ ~ ' 24. Thermometers Provided/Accurate/Properly Calibrated (+--~g.?,,l[ "~""'---. '25 Food Conrad Surfaces of Equipment and UtensiL~(n_ed/~,~ bidzed/Good Repair . - .. 26. Posting of Consumer Adv~gories (Heimlich/Raw S~ing./Bu'ffet Plate) - 27. Food EsLabtishment P~rmit I. COMMENTS: ~ ' 17. Handwash Facilities with Soap and Towels 18. No Evidence of Insect Contamination 19. No Evidence of Rodents/Other Animals 20. Toxic Items Propedy Labeled/Stored/Used OTHER VIOLATIONS WHICH MUST BE CORRECTED Food prote6tion during storage, preparation, display, service, transportation. Outside storage area enclosures properly cons ructed, clean: controlled incineration. Handling of food (ice) minimized. Utensils properly stored. Clean clothes, hair restraints Food (ice) contact~urfaces: designed, constructed,' maintained, installed, located. ~N.'~ c~ntact surfaces: designed, constructed, ~ ~,,maintaine_04inst ailed, located. Ware washing facilities, designed, constructed, maintained, installed, located, operated. Accurate thermometers, chemical test kits provided, gauge (1/4" IPS valve). C,,~iping cloths: clean, use restricted. ~ Non-food contact surfaces of equipment and ute Single-service articles, storage, dispensing. No re-use ofsingle~. ~' Plumbing: install~ Toilet rooms enclosed~, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Garbage & refuse containers covered: adequate number, insect/rodent proof, fre~tuency o f disP0sa.l/clean. ~nstructed, drained ea,,gl.q,~,~,~od repair, coveting installation, dustless cleaning methods. ,. Walls,~ched equipment: constructed oo~q.9..q~ ~ean, surfaces, dustless cleaning methods. Lighting provided as required, fixtures shielded. Ventilation: Rooms and equipment - vented as required. Dressing rooms - rooms clean, lockers provided,.faq[h!ies clean, located properly Premises maintained free of litter, unnecessary articles, cleaning maintenance equipment properly storesl 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°1) more than 4 hours: ACTION: Voluntary destruction - Potentially hazardous food held above 41 *F (45°F) less than 4 hours: ACTIOn: Rapid ¢ool. {e.g. ice bath) HOT HOLD - Potentially hazardous food held belo~¥ 140°F more than 4 hours: ACIIOh': Voluntary destruction - Potentially hazardous food held below 140°F less than 4 hours: ACTION: Rapid reheat to 165°F or more COOK. ING ~ Potentially hazardous foods undercooked: ACTION: Reeook 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: ACTIOtN: E~ployees should be instructed to v,'ash hands before starting ~*'ork 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 wid; b=e hands and employee did not properly xvash hands before handling: ACTION: Voluntary destruction CROSS CONTAMINATION OF RAVe/COOKED FOODS - Ready-to-Eat tbods contaminated by raw potent al y hazardous foods: ACTION: Voluntary destruction ol'ready to eat foods APPROVED SYSTEM - HACCP Plans for ROP, shellfish tanks, variances, others. Written procedure for time as a public hen!th control.