HomeMy WebLinkAboutJiangs Chinese Japanese Foll UPDALLAS COUNTY HEAL'I
Environmental
2377 N. Stemmon
Dallas, T~
(214) 819-2115 F,
/~ETAIL FOQI~ ESTABLISHI
:rpos¢ of Inspection: Rcgular~ Follow up 1~' Complaint Other
1. Proper ~ng for ~keCrepared F~
2. ~Id Hold
3. Hot Hold (140~
4. Proper ~Mng Tempe~res per PHF
5. R~id Rehearing (165'Fin 2 Hfs)
30d/Temperatures
EME~i:f'§i(
5 Pts
4 Pts
3 Pts
'oral Oeme~s
:oilow-up Insp
6. Personnel ~th Infections Rest~cted/Exciuded
7. Proper/Adequate Handwashing
8. Good Hygienic Prac'dces (Earing/Drinking/Smoking/Other)
9. Approved Source/Labeling
10. Sound Cond~on
11. Proper Handling of Ready-To-Eat Foods
12. Cross-Contamination of Raw/Cooked Foods/Other
13. Approved Systems (HACCP Plans/Time as Public Health C
14. Water Supply - Approved Source/Sufficient Capacity/Hot ar
15. Equipment Adequate to Maintain Product Temperature
16. Handwash Facilities Adequate and Accessible
17. Handwash Facilities wibh Soap and Towels
18. No Evidence of Insect Contamination
19. No Evidence of Rodents/Other Animals
20. Toxic Items Propedy Labeled/Stored/Used
22. Mechanical Warewashing and SanitizJng~,.~pprn/t~
23. Approved Sewage/W'astewater Disposal System, i-,roPer u
H AND HUMAN SERVICES
Health Division
; Frwy - Room 607
~xas 75207
tx: (214) 819-2868
/lENT INSPECTION REPORT
~nfrol)
Cold Under Pressure
Received
COMMENTS:
24. Thermometers Provided/Accurate/Properly Calibrated (+-- 2 'F)
?__~. Food Contact, Surfaces of Equipment and Utensils Cleane( YSanitized/Good Repair "
26. PoMing of Consumer Advisories (Heimlich/Raw Shellfish V raming~Buffet Plate)
27. Food Establishment Permit
mperatuc6e
/
OTHER VIOLATIONS WHICH MUST BE CORRECTED
Food prote&ion during storage, preparation, display,
service, transportation.
Handling of food (ice) minimized. Utensils properly stored.
Clean clothes, hair restraints
. Food (ice) contact surfaces: designed, constructed,
maintained, installed, located.
Non-food contact surfaces: designed, constructeal,
maintained, installed, located.
Ware washing facilities, designed, constructed, maintained,
installed, located, operated.
Accurate thermometers, chemical test kits provided, gauge
(I/4" IPS valve).
Outside storage area enclosures prope_rly constructed, clean:
controlled incin, eration.
Garbage & refuse'containers covered: adequate number,
insect/rodent proof, frequency of disPosal/Clean.
~s,.c......,~:~tructed, drained, 61ean, good repair, covering
'installation, itustless c. leafi~g'm~himts?
.~.~all~.~..c..e_iling, ~ittached equipment: constructed, good
repair~ clea.~, su[f~ces, 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
Wiping cloths: clean, use restricted.
Non-food contact surfaces of equipment and utensils clean.
Premises maintained free of litter, unnecessary articles,
cleaning maintenance equipment properly stores.
Authorized personnel.
Si.ngle-service articles, storage, dispensing.
No re-use of single service articles.
Plumbing: installed, maintained.
Toilet rooms enclosed, self-closing doors, fixtures, good
repair, cie.an, proper waste receptacles.
Complete separation from living/sleeping quarters.
Laundry.
Clean, soiled linen properly stored.
Registered Food Service Manager registered with City, on
site.
NO.
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. ice bath)
ItOT HOLD - Poteritially hazardous food held below 140°F more than 4 hours: ACTION: Voluntary 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: Recook to proper temperature
RAPID REHEATING - Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidly to i65°F
HAND WASHING - Food employees observed not washing hands: ACTION: Er~ployees should be instructed to wash hands before starting work
and 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 did not properly wash hands before
handling: ACTION: VoluntaD' destruction
CROSS CONTAMINATION OF RAW/COOKED FOODS - Ready-to-Eat foods contaminated by raw potentially hazardous foods: ACTION:
Voluntary destruction ofreafly to eat foods
APPROVED SYSTEM - HACCP Plans for ROP, shellfish tanks, variances, others. Written procedure .for time as a public health control.