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.