HomeMy WebLinkAboutJiangs Chinese Japanese - New DALLAS COUNTY HEA
Environment;
2377 N. Stemm(
* Dallas,
(214) 819-2115
,"'~ RETAIL FOOD ESTABLISt-
:cposeoflnspection: Regular/ Followup/ Complaint__ Othcr
[H AND HUMAN SERVICES
I Health Division
~s Frwy - Room 607
'exes 7S207
'ax: (214) 819-2868
MENT INSPECTION REPORT
Date
5MERITS::
1. Proper ~fing lot ~ke~repared F~
2. ~ld Hold (41~F14S~
3. HotHold (140~
4. Proper ~ng Tempem~res per PHF
5. Rapid ~eheafing (165~F in 2 Hfs)
,o~emperatures
(3 Pts) i::
SubtotaLs :f.':.l
, Pis
·Pts
:,Ial2erits
)llow-up Insp
ES NO
6. Personnelwith Infections ResbJcted/Excluded
7. Proper/Adequate Handwa~hing
8. Good Hygienic Practices (Eadng~dnkingISmoking/Other)
9. Approved SOurce]Labeling
10. Sound Condition
11. Proper Handling of Ready-To-Eat Foods
;2.:'Cross-Contarnination of Raw/Cooked Foods/Other
13. Approved Systems (HACCP PlansFi'ime as Public Health C mtrol)
14. Water Supply -Approved Source/Sufficient Capacity/Hot ar Cold Under Pressure
15. Equipment Adequate to Maintain Product Temperature
16. Handwash Facilities Adequate and Accessible
17. Handwash Facilities with Soap and Towels
18. No Evidence of Insect Contamination
19. No Evidence ol Rodents/Other Animals
20. Toxic Items Propedy Labelecl/StoreclAJsed
21. Manual warewashing and Sanidzihg at ( ) pprn/tempE
COMMENTS:
opro,ed Se; .g po S tem. P,ope,
25. Food ConLa~quiprnent and Utensils Cleaned
26. Posing of ~u~imlic~aw Shellfish W ~min¢~et Plate)
27. F~ Es~blishment P~it J
rature
'npera~re
3osal
'Sanitized/Good Repair
22. Mechanical Warewashing and Sanitizing at ( ) pprn/te
OTHER VIOLATIONS WHICH MUST BE CORRECTED
Food protec~tion during storage, preparation, display,
service, transportation. ,
Handling of food (ice) minimize& Utensils properly stored.
Clean clothes, hair restraints
Food (ice) contact surfaces: designed, conitructed,'
maintained, installed, located.
Non-fo6d contact surfaces: designed, constructed)
maintained, installed, located.
Ware washing facilities, designed, constructed, maintained,
installed, located, operated.
Accurate thermometers, chemical test kits provided, gauge
(1/4" IPS valve).
Outside storage area enclosures properly constructed, clean:
controlled incineration.
Garbage & refuse conta'iners covered: adequate number,
insecffrodent proof, frequency ofdisP0Saj/C ean.,
,,,,~s, construct.ed, dra. ined,,,C, la,~, g6od repa'ir covering
installatiofi, dustless ~leaning methods.
WalN:~,'iling, attached equipment: constructed, good
repair..r.r.r.r.r.r.r.r~cl.e~s, dustless cleaning methods.
.'.~,
Lighting provided as required, fixtures shielded.
Ventilation: Rooms and equipment - vented as required.
Dressing rooms - rooms clean, locker/} provided,facilities
clean, located properly
Wiping cloths: clean, use restricted.
Non-food contact surfaces of equipment and utensils clean.
Premises maintained free of liner, unnecessary articles,
cleaning maintenance equipment properly stores.
Authorized personnel.
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.
Complete 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
COOLhNG - 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: ACTIOtN: Voluntary destruction
- Potentially hazasdous food held above 41 °F (45°F) less than 4 hours: ACTION: Rapid cool. (e.g. ice bath)
ItOT HOLD - Potentially hazardous food held below 140°F more than 4 hours: ACTIO~N: Voluntary destruction
- Potentially hazardous food held below 140°F less than 4 hours: ACTION: Rapid reheat to 165°[. or more
COOKING - Potentially hazardous foods undercooked: ACTION: Recook to proper temperature
RAPID REHEATING - Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidly to 165°F
}lAND WASHING - Food employees observed not washing hands: ACTION: Er~ployees should be instructed to wash hands before starting work
and after smoking, eating, drinldng, using the toilet, and all other times specified in the Rules.
APPROVED SOURCE/SOUnD COtNDITION - Foods from unapproved sources/unsound condition: ACTION: Detention or voluntary destruction
PROPER HANDLING OF READY-TO-EAT FOODS - Read>' to Eat foods handled xvitk, bye hands and emplo)ee did not properly wash hands before -, .
handling: ACTION: Voluntary destruction
CROSS CO~NTASlINATION OF RAW/COOKED FOODS - Ready-to-Eat tbods contaminated by raw potentially hazardous foods: ACTION:
Voluntary destruction of ready to eat foods
APPROVED SYSTEM - HACCP Plans for ROP, shellfish tanks, variances, others. Written procedure .for me as a public health control.