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HomeMy WebLinkAboutGreat Harvest Bread Company Environmental 25?7 N. Stemmon Dallas, T~ · (214) 819-2115 F: RETAIL FOOD ESTABLISH ri A,hD HUMAN SERVICES Health DiGision ; Frwy- Room 607 xas 75207 " ~x: (214) .81%2868 'lENT INSPECTION REPORT /F i~v up' ~ ':'urpose oflnspection: Regular oil Complaint~ Other Date 1. Proper ~ling for ~ke~repared F~d I 2. Cold Hold (41°F/45°F'') t 3. HotHold (140°F') 4. Proper Cooking temperatures per PHF 5. Rapid Reheating (165°F in 2 Hrs) :ood/Temperatures £MERtTS 6. Personnel ,Mth Infections RestScted/Excluded 7. PropedAdequate Handwa.shing 8. Good Hygienic Prances (EalJng/DrinkJng/Smoking/Other) 9. Approved Source/Labeling Sound Cond on 11. Proper Handling of Ready-To-Eat FOOds 12. Cross-Contamination of Raw/Cooked Foods/Other . 13. Approved Systems (HACCP Plans/'~me as,Public HeaJb5 Col ir'roi) 14. Water Supply -Approved Source/Sufficient Capacityfl--Iot and Cold Under Pressure., 15. Equipment Adequate to Maintain Product Temperature 16. Handwash Facilities Adequate and Accessible 17. Handwash Fa~__~.p and Towels ~. No EvidenceeNg. A_~tamination ,Z~.~ '~' 19. No Evidence of Rodents/Other Animnls Toxic Items Propedy Labeled/StoredAJsed ~ / Mechanical Warewashing and Sanifizin~ at ( : ' ) pprn/temperature 20. 21. 22. 23. Approved Sewage,NVastewater DisposaJ System, Proper Dis; 24. Thermometers Provided/Accurate/Properly Calibrated (+_ 2°F,, ~ Contact Surfaces of Equipment and Utensils Cleaned/S osa] anitJzed/Good Repair 26. Posting of' Consumer Advisories (Heimlich/Raw Shellfish War ling/Buffet Plate) 27. Food Establishment Permit COMMENTS: Pts ' Pts ~ /0 :al Demerits Ibw-up Insp ES NO Inspected by OTHER VIOLATIONS WHICH MUST BE CORRECTED' Food protection during storage, preparation', display, service, transportation. Outside storage area enclosures properly constructed, clean: controlled incineration. H ndhng of food.(j.ce)~d. Utensils properly stored. ood (ice) contact surfaces: designed, constru&ed, "' maintained, installed, located. "~'-~" Non-food ~ontact surfaces} designed, constructed, maintai0, ed, 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, t.l~ -' ~'.~ ~ / Non-~cy$_.oQtact suttees of equiprl,.~t and,~tensils Single-service articles, ~;torage, dispensing. No re-use of single service articles. _ · Plumbirlg: installed, maintained. Toilet rooms enclos, ed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Garbage & refuse containers covered: adequate number, insect/rodent proof, frehuencs$ of disposal/clean. ~.~ -. ,~ .. F.~onstru¢.ted, drained, dlean/goo~l repair, covering installati0n, dustless cleaning .rne~hods. .. -W'glgJTL"eiling, attached equipment: constructed, good repak, r,ede, ag, surfaces, d.ustle.s~ cleaning methods~ Lighting provided as required, fixtures shie{ded. Ventilation: Rooms and equipment - vented as required. Dressing rooms - rooms clean, lockers provided, facilities clean, located properly Premises. maintained free of l:it~er, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Complete separatiqn from living/sleeping quariers. Laundry. : Clean, soiled linen properly stored. Registered Food Service Man. a. ger registered with City, on site. EM NO. 9,10 I1. 12. 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. lee bath) : HOT HOLD. Potentially hazardous food held below 140°F more than 4 hofirs: ACTION: Volunta~:y 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: Reeook to proper temperature I~.APID REHEATING - Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidly to 165°F ' . ' HAND WASHING - Food employees observed not washing hand~;: ACTION: Employees should be instructed to wash hands before starting work fi.nd 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 d dnot properly wash hands before handling: ACTION: Voluntary destruction CROSS CONTAMINATION OF RA~,WCO'OKED FOODS - Ready-to-Eat foods contaminated by raw potentially hazardous foods: ACTION: Voluntary destruction of read)' to eat foods APPROVED SYSTEM - H .ACCP Plans.for ROP, shellfish tsnks, variances, others. Written procedure for time as a public health control.