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HomeMy WebLinkAboutGeneral Joe's ChopStix DALLAS COUNTY HEAL Environment-' 2377 N. Stemmo Dallas,: (214) 819-21 IS RETAIL FOOD EST,~BLISt Jrpose oflnspecdon: Regular / Follow up ~ Complaint Other 1. Proper ~!ing fc~c';C4:mked/Prepared Fcxx~ ~2. Cold Hold (41°F/45'"~ 3. Hot Hold (140°F'') 4. Proper Cooking Temp.,eratures per PHF 5. Rapid Reheating (165°Fin 2 Hfs) ,)od/Temperatures 6. Personnel wi~h Infections Restricted/Excluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (Earing/Drinking/Smoking/Other) 9. Approved Source/Labeling '"'t 0. Sound Condition 11. Proper Handling of Ready-To-Eat Foods "1'2. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP PlansJ'fime as Public Health 14. Water Supply - Approved Source/Sufficient Capacity/Hot ~ 5. Equipment Adequate to Maintain Pro~luct Temperature 16. Handwash Facilities Adequate and Accessible 17. Handwash Facilities wid3 SOaP and Towels 18. No Evidence of Insect Contamination 19. No Evidence ot Rodentz/Other Animals 20. To:dc Items Propedy La~eled/Stored/Used 21. Manual Warewashing and Sanitizing at ( ) pp~ 22. Mechanical Warewashing and Sanitizing at (~'~l[pprn~ 23. Approved Sewage/Wastewater DLsposal System, P~p-'~r ! TH AND HUMAN SERVICES I Health Division ~s Frwy - Room 607 ,exas 75207 tax: (214) 819-2868 MENT INSPECTION REPORT . )ontrol) nd Cold Under Pcessure 3Pts ,~ :PIs iq p Insp NO ature perature )isposal 24. Thermometers Provided/Accurate/Properly Calibrated (+: PF) '~5. Food Conta~ Surfaces of Equipment and Uter~sils Glean~ d/Sanitized/Good Repair '. 26. Po~ting of Cor~s~mer Advisories (HeimlicWRaw Shellfish '*/aming~uffet Plate) 27. Food Establishmen~ Permit COMMENTS: · ' O~IOLATI,ONS WHICH MUST BE CORRECTED /~...ood prote&io d~urin~storage, ~eparation, display, Outside storage area enclosures properly constructed, clean: s~'rvice, transpo~~.~-"-'~, ,-. - '~' controlled incineration. of food (ice)minimi~~ Clean clothes, hair restraints '......_. , '~..:.~.~' . '~"~'-'-""'"~ ___~_ Floors, Constructed, drained, clean', good repair, covering · Food (ice) contact surfaces: designed, constructed, maintained, installed, located. Non-food contact surfaces: designed, constructeit, 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. on-food contact surfaces of equipment and uteS) 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. Garbage & refuse containers covered: adequate number, insect/rodent proof, frequency of dispoSaJ/clean. ~nstallatton, dustless cleaning methOds. Walls, ceiling, attached equipment: constructed, good ~ dean, 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. Complete separation from living/sleeping quarters. Laundry. Clean, soiled linen prope'rly stored. Registered Food Service Manager registered with City, on site. ! NO. 10 I. 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 destruction - Potentially hazardous food held below 140°F less than 4 hours: ACTION: Rapid reheat to 165°F or more COOKING - Potentially hazardous foods undercooked: ACTION: Recook to proper temperature RAPID REHEATING - Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidly to i65°F HAND WASHING - Food employees observed not washing hands: ACTION: E~ployees should be instructed to wash hands before 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 - Read). to Eat foods handled witL bare hands and employee did not properly wash hands before handling· ACTION: Voluntary destruct on ...... . CROSS CONTAMINATION OF RAW/COOKED FOODS - Ready-to-Eat foods contaminated by ra, w potentially hazardous foods: ACTION: Voluntary destruction of ready to eat foods ' ' APPROVED SYSTE,M - HACCP Plans for ROP, shellfish tanks, variances, others. Written procedure .for time as a public health 'cont?ol.