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HomeMy WebLinkAboutGeneral Joe's Chopstix FollowUpurpOS¢ oflnspcction: R¢§ula~ DALLAS COUNTY HEAL'I Environmental 2377 N. Stemmon , Dallas, T, (214) 819-2115 F RETAIL FOOD ESTABLISHi v''/ · Complaint__ O[hcr H AND HUNIAN SERVICES Health Division Frwy - Room 607 xas 75207 ~x:(214) 819-2868 ..... ~ . /IENT INSPECTION REPORT 1. P,,~r Goofing lot C,~oked/Prepared ~ld Hold 3~ Hold (140~ 4. PFopeF ~Nng ~empe~Fes per PHF 5. R~id Rehearing (1650Fin 2 HFS) .,EMERi'TSil Sub~ot3Ls 5 Pts 4 Pts 3 Pts oral Demerits ollow-up Inspl 6. Personnelwith Inlecdons Restricted/Excluded 7. Proper/Adequate Handwashing 8. Good Hygienic Prances (Eadng/Ddnking]SmokingJOther) 9. Approved Source/La.beling tn. Sound Oandidon ~I',~ alr'~'~"/{ a¢]~'~- 11. Proper Handling oi' Ready-To-Eat Foods .1,2. Cross-Contamination of Raw/Cooked Foods/Older J"~',¢i~ 13. Approved Syste0~s (HACCP Plans/T~me a.s Public HeaJth 14. Water Supply - Approved Source/Sufficient Capacity/Hot as 15. Equipment Adequate to Maintain Prod6ct Temperature 16. Ha. ndwash Facilities Adequate and Accessible 17. Handw~sh Facilities wibh Soap and Towels 18. No Evidence of Insect Contamination 19. No,Evidence of Rodents/Other Animals 20. Toxic Items Propedy Labeled/StoreddUsed 21. Manual Warewashing and Sanitizing at ( ) ppm/te_~ 22. Mechanic. al Warewashing and Sanitizing at (~5)~,~. 23. Approved Sewage/Wastewater Disposal System, Proper 24. Thermometers ProvideddAccurate/'Propedy Calibrated (+-- 25. Food Conta~ Surf2ces of Equipment and UtensiLs Cleane ~rature !mpera~re i~pos,al OF) ' .. :t/Sanld z ed/Good Repair 26. ~ostidg of Consumer Adv~Eodes (HelmlictCRaw Shellfish ~, earning/Buffet Plate) 27. Food Es~blishment Permit COMMENTS: Received ' . ' ' OT~IOLATIO1NS WHICH MUST BE COP,.RECTED ,,,,F-ood protec~ti s , paration, display, Outside storage area enclosures properly constructed clean: service, transpo~~'''' ,,, controlled incineration. Handling of food (ice) minimized. Utensils properly stored. Clean clothes, hair restraints Food (ice) contact surfaces: designed, constructed, maintained, installed, located. surfaces: designed, constructed, ~ m"~~ d, located. Ware was-h-t'ff'~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. 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 proo f, frequency o f dispose.I/clean. Fl.~oqrs constructed, dra ned c ood ' 'in '~ ' , ~ repair, c, gvermg ' sea,Intron, dustless cleaning methods. Wails, ce-i!~_,,_g;-attached equipment: constructed, r,,Cd:kt,i,k,,It, l~n, 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 person..nel. Com. plete separation from living/sleeping quarters. Laundry. Clean, soiled linen properly stored. Registered Food Service Manager registered with City on site. . ' CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI~'G - Potentially hazardous food cooled from 140°F lo 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: ACrlO,N: Voluntary dcstruction - Potentially hazardous food held above 41 "F (45 °F)..less than 4 hours: ACIIOi',/: Rapid cool. (e.g. ice bath) ItOT HOLD - Potentially hazardous food held below 140°F more than 4 hours: A, CTIOh': Voluntary destruction - Potentially hazardous food held below 140°F less than 4 horn's: A.CTION: Rapid rehe:i'£ to 165°F or more COOKI~NG - Potendall7 hazardous foods undercooked: A.CTIO~N: Recook I:o proper temperature RAPID REHEA.TING - Cold potentiall7 hazardous l'ood improperly reheated: A. CTIO~: Reheat rapidly to 165°F HAb,'D ¥/ASHI:NG - Food emPlc~yees observed not washing hands: A.CTIO~N: En~ployees should be instructed to '~vash hands before starting ',York and after smoking, eating, drinking, using the toilet, and all other times specified in the Rules. APPROVED SOURCE/SOUnD COtNDITION - Foods from unaiopt-oved sources/unsound condition: ACTION: Detention or volunt',ry destruction PROPER HAN DLI.."','G OF READY-TO-EAT FOODS - Read)' to Eat foods handled ,.,.,itl-. b-o'e hands and employee did not properly '.rash hands before handling: ACTION: Voluntary destruction CROSS CO,N'TAMINATIO.N OF RAW/COOKED FOODS - Ready-to-Eat t'oods contaminated b)' raw potcntial, ly hazardous foods: ACTION: ¥'oluntary destruction of readX to eat foods APPROVED SYSTEM - HACCP Plans t'or ROP. shellfish tanks, variances, others Wri!ten procedure .for time as a public health conlrol.