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HomeMy WebLinkAboutAston's Bakery RETAIL FOOD ESTABLISHM .-poseoflnspection: Regular II vu Complaint~ Other__ tablishment: A ~ r'o ~ ~.~ ~.,~s Environmental l~ealth Di4ision 2377 N. Stemmons Frwy- Room 607 Dallas, Texlas 75207 " .,(214) 819-2115 Fax (214) .81%2868 ;NT INSPECTION REPORT 05' 1. Prqper Cooling.for Cooked/Prepared Food .3e'"~Cold Hold (41°F/45°F) . 3. HotHold (140°F) 4. Proper CooMng~'emperatures per PHF 5. Rapid Reheating (165°F in 2 Hrs} od/Temperatures 6. Persc~-tnel with Infections Restricted/'E.xcluded 7. PropedAdequate Handwashing 8. Good Hygienic Pt-ac'rices (Eating/Drinking/Smoking/Other) 9. Approved Source/Labeling 10. Sound CondilJon 11. Proper H~ndling of Ready-To-Eat Foods 12. Cross-ContaminalJon of Ray#Cooked Foods/Other 13. Approved Systems (HACCP Pla. ns.rFime as Public HeaJth Co~ brol) 14. W'ater Supply - A~proved Source/Sufficient Capacity/Hot and Under Pressure 15. Equipment Adequate to Maintain Product Temperature :>ts :! Deme~s ':-;w-up Insp .ES NO Handwash Facilities Adequate and Accessible 17. Handwash Facilities with Soap and Towels 18. No Evidence of Insect Contamination 19. No Evidence of Rodent~/Ot~her A~ima~s 20. Toxic Items Propedy Labeled/Stored/Used _'2~,.. ManuaJ Warewashing and Sanitizing at ( ) pprr~empera 22. Mechanical Warewashing and Sani§zin¢ at ( : ' ) ppm/teml 23. Approved SewagehVastewater Disposal System, Proper Dis,c 24. Thermometers Provided/Accurate/Properly Calibrated Contact Surfaces o! Equipment and Utensils Cleaned/S 26. Posting of' Consumer Advisories (Heimlich/Flaw Shellfish War 27. Food Establishment Permit COMMENTS: ~.lre mrature osal anitized/Good Repair //~ ~ IL" ~ing/Buffet Plate) O.__THER VIOLATIONS WHI'CH MUST BE CORRECTE___~D ' Food protection during storage, preparation, display, service, transportation. Handling of food/~~n~ed. Utensils p'~operly stored. ~ Clean clothes,~ . __ Food (ice) contact surfaces: designed, constructed, maintained, installed, located. Non-food ~ontact surfacesi designed, constructed, m'aintah3ed, installed, located, t. Ware washing facilities, designed, constructed, maintained, installed, located, operated. Accurate thermometers, chemical test kits provided, gauge (1/4" IPS valve). Outside storage area enclosures properly constructed, clean: controlled incineration. Garbage & refuse containers covered: adequate number, insecffrodent proof, frehuenc); of disposal/clean. ~~.F.l'oors, constructed, dr~};:~od " _ 'nstallation, dustless cleanings, repair, cover!.ng Walls, ceiling, attached, equipment: constructed, good repair, clean, surfaces, d.ustle.s} cleaning methods. Lighting provided as required, Ixtures shielded. Ventilation: Rooms and equip;'nent - vented as required. Dressing rooms - rooms cle.a.n,, lockers provided, facilities clean, located properly Wiping cloths: clean, use restricted. __ _ Sinole-service a~icles, storage, dispensing. _ No re-use ofsingl~es. _~' Pl;mbir~g: instal,~ _ Toilet rooms enclos, ed, self-closing doors, fixtures, goOd repair, clean, proper waste receptacles. Premises. maintained free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Complete separatiqn from living/sleeping qtiariers. Laundry. Clean, soiled linen properly,stored. Registered Food Service Manager registered with City, on ~1 NO. 1. ),I0 I. CORRECTIVE ACTIONS T° 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 °Fi.less than 4 hours: ACTION: Rapid coo.i. {e.g. ice bath) : HOT HOLD. Potentially hazardous food held below 140°F more than 4 hotirs: ACTION: Volunta~:y destruction - Potentially hazardous food held below 140°F !ess than 4 hours: ACTION: Rapid reheat to 165"F or'more. COOKING - Potentially hazardous foods undercooked: ACTION: Recook to proper temperature I~.APID 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 ~ind 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 bare hands and employee did not 'properly wash hands before handling: ACTION': Volu'ntary destruction CROSS CONTAMINATION OF RA{WCO'OKED FOODS - Ready-to-Eat foods c~)'ntaminated by raw potentially hazardous foods: ACTION': Voluntary destruction of ready to eat foods APPROVED SYSTE31 - H .ACCP Plans.for ROP, shellfish tanks variances, others. Written procedure for time as a public health control.