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HomeMy WebLinkAboutCVS Pharmacy Mockingbirdrpose of'Inspection: Rcgular ~ DALLAS COUNTY HEAL'I Environmental 2377 N. Stemmon · Dallas, T, (214) 819-2115 F; RETAIL FOOD ESTABLISH Follow up Complaint__ Other H AND HUMAN SERVICES Health Division ~ Frwy - Room 607 ~xas 75207 tx: (214) 819~2868 /lENT INSPECTION REPORT 1. Proper Coo~ing for Cooked/Prepared Food t, / ............. 3. Hot Hold (140*F) 4. Proper Cooking Temperatures per PHF 5. Rapid Reheating (165*Fin 2 Hrs) ,:d/Temperatures 6. Personnel ~Lh Infections Restricted/Excluded 7. Proper/Adequate Handwa. shing 8. Good Hygienic Practices (Eadng/DdnMng/Srnoking/C~er) 9. Approved Source/Labeling 10. Sound Condi'don 11. Proper Handling of Ready-To-Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP Plans/'fime as Public Health C¢ 14. Water Supply - Approved Source/Sufficient Capacity/Hot anc : ~ ':':::;'::',~ ~.'.e.~. ............ ~:::.a. ~:::"*:*:""~ ~ i~..~.. ............ u.~ ~'":::*:::"':':': Pm ~::~ ................. .e...q " .............. u,~ ............ .r ~r~.~.~: ~i~...~i..'..:~ ~ ~ ~ ..................... ~:~:~*~:~:::~'~:~:?~:::~':~:~:~:~:*': !~.-'.-~!~i~:i::~!:iii~i¢~::¢i;~; !: ........................ 15. Equipmeht Adequate to Maintain Product Temperature ::>~s 3~emerits !ow-up Insp £S NO 16. Handwash Facilities Adequate and Accessible 17. Handwash Facilities with Soap and Towels 18. No Evidence of Insect Contamination 19. No Evidence of Rodents/OtherAnimals 20. Toxic Items Propedy Labeled/Stored/Used 21. Manual Warewashing and Sanitizing at ( ) pprrCtemper; ~t'rol) Received by:~~'" COMMENTS: 25. Food Gonta~ Surfaces of Equipment and Utensils Cleaned/,' ;anidzed/Good Repair .- 26. Po~ting of ConsHmer Advisories (Heimlich/Raw Shellfish Wa 'ning/Buffet Plate) 27. Food Establishment Permit Rum 22. Mechanical Warewashing and Sanitizing at ( ) pprn/terr ~erature , 23. Approved Sev/age/Wastewater Disposal System, Proper Dis ~osal ~¢,.,-Thermometers ProvidecVAccuratefPropedy Calibrated (+_ Cold Under Pressure ;':':':'" ":':::':.' -': '"::'-: '::-: :'-::-.-: - ::::::::::::::::::::::::::::: OTHER VIOLATIONS WHICH MUST BE CORRECTED Food prote6tion during storage, preparation, display, service, transportation. . Outside storage area enclosures properly constructed, clean: controlled incineration. 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, constructeql, 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. Garbage & refuse containers covered: adequate number, insect/rodent proof, frequency of disposayclean. Floors, constructed, drained cl~,~,r,,iO~go0d repair, covering 'mst~'~n, dustleSS cleaning methods. Walls, ceiling, attached equipment: constructed, good repair, clean, surfaces, dustless cleaning methods. Lighting provided as required, fixtures shielded. Ventilation: Rooms and equipment - vented as required. Dressing rooms - rooms clean, lockers provided,.facilities clean, located properly Premises maintained free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Single-service articles, storage, dispensing. No re-use of single service articles: Plumbing: installed, maintained. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Complete separation from living/sleeping quarters. Laundry. Clean, soiled linen properly stored. Registered Food Service Manager registered with City, on site. ! NO. .I0 1. 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°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: ACTION: Voluntary destruc, tion - 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: Retook 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: E~ployees should be instructed to wash hands be[ore 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 - Ready to Eat foods handled with bare hands and employee did not properly wash hands before handling: ACTION': Voluntary destruction CROSS CO,NTAMINATION OF RAW/COOKED FOODS - Ready-to-Eat tbods contaminated by raw potcntially hazardous foods: ACTION: Voluntary destruction of ready to eat foods APPROVED SYSTEM - HACCP Plans for ROP, shellfish tanks, variances, others. Written procedure .for time as a public health control.