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Holy Ravioli
DALLAS COUNTY HEALTt Environmental 2377 N. Stemmons Dallas, Te: *. (214) 819-2115 Fa RETAIL FOOD ESTABLISHlx' AND ttC31AN SERVICES {ealth Division Frwy- Room 607 :as 75207 ~: (214) .819-2868 lENT INSPECTION REPORT / Foi(olv up oflnspe,(:tion: ~ .. Complaint~ Other~ Date .y ' : . . . ................... .... .. :..:.:: :~ . ................ :7¢:~)-~?:}~:: ~V~fi'~'~R~~!~ :~.~-~-~:~"~'::~?'~:~::~?:~*"~"??::~:~:~::;~?~::~ ~ 1. Proper ~ling for ~ke~repared F~ 2 ~ Hold (41~F/45"~ ' ~- ~ ~ Hot Hold(140~ - ' ~ 4. Proper ~ngTempe~res per PHF 5. R~id Rehea~ng (165~F in 2 Hrs) rood/Temperatures DE 6. Personnel with Infections Restricted]-'u-xcluded Proper/Adequate Handwashing I 8. Good Hygienic Prac~ces (Earing/Drinking]Smoking]Other) 9. Approved Source,rLabeling 10. Sound CondilJon ' 11. Proper Handling of Ready-To-Eat Foods 12. Cross-Contamination of Haw/Cooked Foods/Other 13. Approved Systems (HACL;P plans/Time ~s Public Health Control) I14. Water Supply - Approved Source/Sufficient Capacity/Hot; Cold Under Pressure 15. Equipment Adequate to Maintain Product Temperature 16. Handwa~h Facilities Adequate and Accessible 17. Handwa. sh Facilities with Soap and Towels '~. No Evidence of Insect contamination ', , 19. No Evidence of Rodents/Other Animals 20. Toxic Items Propedy Labeled/StoredAJsed 21. Manual ¥1arewashing and SanilJzing at ( )erature 22. Mechanical Warewashing and Sanitizin~ at ( : ' ) ~erature 23. Approved Sewage/Wa.stewater Disposal System, Prope -~4~?rrnometers ProvidedlAccurate/Pr°pedy Calibrated ~ : 2°F) ~ contact Surfaces of Equipment and ~d/Sanitized]Good Repair 26. Posting of Consumer Advisories (Heimlich/R; Warning/Buffet Plate) 27. Food Establishment Permit 5 Pts 3 Pts( ~2__ 'oral Deme~s COMMENTSi :olkDw-UO INSp ~¢~;,,~H lay' OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protection during storage, preparatiotl, display, service, transportation. Handling of food (ice) minimized. Utensils properly stored. Clea.n. clothes, hair restraints Food (ice) contact surfaces: designed, constructed, · maintained, installed, located. Non-food ~ontact surfacesi designed, constructed, maintaio, ed, installed, located. _Ware wash~.~g facilities, designed, constructed, maintained, Accurate t~ermometersffchemical test kits provided, gauge Wiping cloths: clean, use. restricted. . ~~j.. Non-food contact sur.~ces of equipment and utensil~lean. ~ amore-service artmles/storage, dispensing. / No re-use of single service articles. · Plumbi0g: installed, maintained. Outside storage area enclosures properly constructed, clean: controlled incineration. Toilet rooms enclos, ed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Garbage & refuse containers c. overed: adequate number, in_s.~c~rodent proof, frehuen~sal/clean /, ; .... . ~ation, dustless cleanin'~"~fi',f0'-'[~a~is. .... Wails, ceiling, attached equipment: onstructed, good repair, clean, surfaces, d.ustle~ cl. eaning methods. Lighting provided as required, fixtures shielded. Ventilation: Rooms and equipinent - vented as required· Dressing rooms - rooms clean, lockers provided, facilities clean, located properly '-'" Premises. maintain, ed free of I'it/ter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Complete separatio, n from living/sleeping qtiaders. Laundry. Clean, soiled linen properly stored. Registered Food Service Man. a. ger registered with City, On site. FE?,I NO. 9,10 11. 12. CORRECTIVE ACTIONS T° 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 hodrs: ACTION: VOluntary destruction ' - Potentially hazardous food held below 140*F less than 4 hours: ACTION: Rapid reheat to 165'F or'more- COOKING - Potentialb' hazardous foods undercooked: ACTION: Recook 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 hands: ACTION: Employees should be instructed to wash hands before starting work :ind after smoking, eating, drinking, using the toilet, and all other times specified in the Rules. APPROVED SOURCE/SOUND cONDITION. Foods fi.om unapproved sources/unsound condition: ACTION: Detention or voluntary destruction PROPER HANDLING OF READY-TO-EAT FOODS o Ready to Eat foods handled with bare hands and employee did not properly wash hands before handling: ACTION: Voluntary destruction CROSS CONTAMINATION OF RAXWCO'OKED FOODS - Ready-to-Eat foods contaminated by raw potentially hazardous foods: ACTION: Voluntary destruction of ready to eat foods APPROVED SYSTE3I - H .ACCP Plans.for ROP, shellfish tanks variances, others. Written procedure for time ~ a public health control.