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HomeMy WebLinkAboutBaskin RobbinsU.-~UL~ LUU¢~I t HLALI Environmental 2377 N. Stemmon: Dallas, Te ,. (214) 819-2115 Fa ' ' '. ~' RETAIL FOOD ESTABLISHMENT ~os¢of,nsp¢cdon: R%ular/~ Foll;;vuP Complaint Other L / A.ND HU31A,N SERVICES 4ealth Di~:ision Frwy.- Room 607 ~as 75207 (214) .81%2868 INSPECTION REPORT 1. Pt~er ~ling for ~keCrepared F~ ¢I~ Hold (41 *F/45'~ . ~ 3. HotHold (140'~ . 4. Proper ~Mng ~empe~ras per PHF 5. Rapid Reheating (165°F in 2 Hfs) :cod/Temperatures 6. Personnel with Infections Restricted/-r_xcluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) 9. Approved Source/Labeling 10. Sound COnd~on 11. Proper Handling of Ready-To-Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP Plans/Time as Public HeaJ~ Cc '~trol) 14. Water Supply -Approved Source/Sufficient Capacity/Hot &nc Cold Under Prassure 15. Equipment Adequate to Maintain Product Temperature " 16. Handwash Facilities Adequate and Accessible 17. Handwash Facilities wkh Soap ~nd Towels 18. No Evidence of Insect Contamination , ., 19. No Evidence of Rodents/Other Anim21s 21. Manual Warewashing and Sanitizing at ( 22. Mechanical Warewashing and Sanitizin¢ at ( : ' -20. Toxic Items Propedy Labeled/Stored/Used 23. Approved SewageRVa. stewater Disposal System, 24. Thermometers Provided/Accurate/Properly Calibrated (+_ 2°f 23. Food Contact Sudaces of Equipment and Utensils Cie ~a~itized/Good Repair 26. Posting of Consumer Advisories (Heimlich~aw Shellfist 27. Food Establishment Permit COMMENTS: :. Pts OTHER VIOLATIONS WHICH MUST BE CORRECTED' Food protection during storage, preparatior~, display, service, transportation. Handling of food (ice) minimized. Utensils p~operly Stored. Cica. ri. clothes, hair restraints Food (ice) contact surfaces: designed, constructed, maintained, installed, located. Non-food Contact surfacesi designed, constructed, m'aintakped, installed, located. ~. Ware washing facilities, designed, constructed, maintained, installed, located, operated. Accurate thermometers, chemical test kits provided, gauge (I/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. - Plumbir~g: installed, maintained. Toilet rooms enclos, ed, 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, fre.~tuenc)~ of disposal/clean. ~-'/ F' ' ~, -i . ... loors, constructed, drained, c~le_an,.n.~ood repair, covering r~on, dustless cleanin~'~nethods. .. Walls, ceiling, attached, equipment: constructed, good repair, clean, surfaces, d.ustle.s~ cleaning methods. Lighting provided as required, fixtures shiei~ted. Ventilation: Rooms and equip;nent - vented as required. Dressing rooms - rooms clean, lockers provided, facilities clean, located properly '.~'-' Premises· maintained free of i'it~er, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Complete separatio, n from living/sleeping qtiariers. Laundry. : Clean, soiled linen properly.stored. Registered Food Service Manager registered with City, On site. ' ' ' '~M NO. I. ),I0 I. CORRECTIVE ACTIONS T° ENSURE SAFE FOO ' ' o COOLING - Potentially hazardous food cooled from 140°F to 70'F_rnore 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°F).less than 4 hours: ACTION: Rapid cool. (e.g. ice bath) : HOT HOLD - Potentially hazardous food held below 140°F more than 4 hotlrs: ACWION: Volunta?y destruction - Potentially hazardous food held below 140°F less than 4 hou'rs: ACTION: Rapid reheat to 165°F or'more- COOKING - Potentially hazardous foods undercooked: ACTION: Reeook to proper temperature . I~PID REHEATIh'G -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, d!'inking, 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 w~sh hands before handling: ACTION: Voluntary destruction . CROSS CONTA,%IINATION OF RA~WCO'OKED FOODS - Ready-to-Eat foods contaminated by raw potentially hazardous foods: ACTION: Voluntary destruction of ready to eat foods APPROVED SYSTEM - H .ACCP Plans.for ROP, shellfish tanks variances, others. Written procedure for time as a public health control.