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.