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Mango's Thai Cuisine
DALLAS COUNTY HEALTH AND HUMA,N SERVICES 2377 N. Stemmon~ Frwy- Room 607 . ~ . · Dallas, T~xas 75207 ' ' . ', . . (214) 819-2115 F~-2868 ' . RETAIL FOOD ESTABLISHmEnT iNSP~IONREPORT Inspection: Regular ~ Follow up _ ~omp .... Proper ~ling for ~ke~repared F~d Hot Ho~d Pr~r ~Mng +empem~res per PHF -~id Rehearing (165°F in 2 Hrs) 6. Personnel with InlectJons RestrictedFExcluded Proper/Adequate Handwashing 8. Good Hygienic Practices 9. Approved SourceJl_abeling__ 10. Sound CondYdon 11. Proper Handling of Ready-To-Eat Foods 1,2.. Cross-Contzwnina§on ol RavdCooked Foods/Other 13. Approved Systems (HACCP PiansFfime as Public 14. Water Supply - Approved Source/Sufficient Capacity/Ho 15. Equipment Adequate to Maintain product Temperature :essible 16. Handwash ~. ~ I Towels ~.~¢~No Evidence of Insect -'-~-~----~ 19. NO Evidence of Rodents/Othe~ Animals ~__~ 20. To:dc Items Propedy Labeled/StorediUsed 21. Manual Warewashing and Sanitizing at ( ~___~'~. Mechanical Warewashing and Sanitizin~ at - 23. Approved Sewage/Wastewater Disposal System, Pro. -- I 24 Thermometers Provided/Accurate/ProperlY Calibrated --~5. Food Cor~tact Sudaces of Equipment an ~ - I 26. Posting of'Consumer Advisories - J 27. Food Establishment Permit 3 Pts ~L_ oral Oem':'m COMMENTS____.L ~nd Cold Under Pressure Jre ~erature Disposal d/Sanitized/Good Repair Warning?Buffet Plate) Jnsp~ct¢C~ by: ~---)~~ service, transportation. Handling of food (ice) minknized. Utensils properly stored. OTHER VIOLATIONS WHICH MUST BE CORRECTED' Food protection during storage, preparatioh, display, _ _ Outside storage area enclosures properly constructed, clean: Clea. n. clothes, hair restraints Food (iCi) contact' surfacds: designed, constructed; · maintained' instatled,'located. · ~ntact surfaces: designed, constructed, ~ installed, located. · ~ Ware washing facilities, designed, constructed, maintained, instal'led, located, operated· ' Accurate thermometers, chemiCal test kits provided, gauge (1/4" IPS valve). Wiping cloths: clean, use restricted. Non-food contact surfaces of equipment and utensils clean. Single-service articles, storage, dispensing. No re-use of single service articles. __ · 'Plumbir~g: installed, maintained. 'EM NO. 1. 9,10 11. 12. Toilet rooms enclos, ed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. 13. controlled incineration. Garbage & refuse containers covered: adequate number, insect/rodent proof, fr.e?uenci of disposal/clean. . ,~.FJ_oors~ cgnstructed' drained, glean/good repair, covering installation, dustless cleaning .methods. .. Wails', ceiling, attached, equipment: constructed, good repair, clean, surfaces, d.ustle.s~ cleaning methods. Lighting provided as required, fixtures shidl'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 quar/ers. Laundry. : Clean, soiled linen properly)toted. Registered Food Service Man. a. ger registered with City, on CORRECTIVE ACTIONS TO ENSURE 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 °£ (45°F) more than 4 hours: ACTION: Voluntary destruction · COLD HOLD - Potentially hazardous food held above 41 'F (45°F) ,more than 4 hours: ACYYION: Voluntary destruction - Potentially h~ardous food held above 41°F (45oF).less than 4 hours: ACTI6N: Rapid co~l. (e.g. ice 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: Retook to proper temperature t~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· AC-q'ION. 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: Voluntary destruction CROSS CONTAMINATION OF RA~WCO'OKED FOODS - Ready-to-Eat foods contaminated by raw potentially hazardous foods: ACTION: Voluntary destruction of ready to eat foods APPROVED SYSTEM - H .ACCP Plans.for ROP, shellfish t.anks, variances, others· Written procedure for time as a public health control.