Loading...
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.