HomeMy WebLinkAboutPenne Pomodoro.'-pose or'Inspection: Regular__
DALLAS COUNTY HEALq'H AND HUMAN SERVICES
Environmental Health Division
2377 N. Stemmons Frwy - Room 607
Dallas, T :xas 75207
(214) 819-2115 F~x: (214) 819-2868
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1. P~fier ~ng for ~ke~repared F~ t
2.~ld Hold (41'F/45~ ' ·
3. ~old (140'~
4. Proper Cooking Temperatures per PHF
5. Rapid Reheating (165°Fin 2 Hfs)
~ocVTemperatures ~ --
7. Proper/Adequate Handwashing
8. Good Hygienic Practices (Eadng/DdnMng/Smoldng/Other)
9. Approved Source/Labeling
10. Sound Condidon
11. Proper Handling of Ready-To-Eat Foods
12. Cro~s-Oontaminadon of Raw/Cooked Foods/O~er
13. Approved Systems (HACCP Plans/Time as Public HeaJth Co 3trol)
14. Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure
15. Equipment Adequate to Maintain Product Temperature / '
16. Ha.ndwash Facilities Adequate and Accessible
17. Handwash FacilitJes with Soap and Towels
18. No Evidence of Insect Contamination
19. No Evidence o! Rodent.tOther Animals
· ~0. Toxic Items Properly Labeled/Stored/Used
21. ManuaJ Warewashing and Sanitizing at ( ) pprn/temper;
23.
24.
25.
?ts
F1s
'al D~e rit s
Mechanical Warewashing and Sanitizing at ( ) pprrVterr
Approved Sewage~W~stewater Disposal System, Proper Disl
Thermometers Provided/Accurate/Properly Calibrated (+_.. 2°F
ow-up Insp
:iS NO
)erature
)osal
Food Contact, Surfaces of Equipment and Utensils Cleaned/,' ;anitJzed/Good Repair '.
Po~t~ng of Consumer Advisories (Heimlich/Raw Shellfish Wa ~ing/Buffet Plate)
27. Food Es~.blishment Permit I
COMMENTS:
Inspected by: 1
OTHER VIOLATIONS WHICH MUST BE CORRECTED
Food protedtion 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, constructe&
maintained, installed, located.
Ware washing facilities, designed, constructed, maintained,
installed, located, operated.
Outside storage area enclosures properly constructed, clean:
controlled incineration. .. . . :. .... ,. . ~
Garbage & refuse containers covered: adequate number,
insect/rodent proof, frequency of disposa.I/clean.
Floors, constructed, al,rained, Clean, g~od rep'a'ir, Covering
'Tr~s~aTf~i'on, dustless cleaning methods.
Walls, ceiling, attached equipment: constructed, good
repair, clean, surfaces, dustless cleaning methods.
Lighting provided as required, fixtures shielded.~
Ventilation: Rooms and equipment - vented as required.
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.
Dressing rooms - rooms clean, lockers provided,facilities
clean, located ProperiY
Premises maintained free of litter, 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 doom, 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.
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°0 less than 4 hours: ACTION; Rapid cool. (e.g. ice bath)
HOT HOLD - Potentially 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: Retook to proper temperature
RAPID REHEATING - Cold potentially hazardou~ food improperly reheated: ACTION: Reheat rapidly to '165'F
HAND WASHING - Food employees observed not washing hands: ACTION: Er~ployees should be instructed to wash bands 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 witk b~e hands and employee did not properly wash hands before
handling: ACTION: Voluntary destruction ~ '. ·
CROSS CONTAMINATION OF RAw/cOOKED FOODS - Ready-to-Eat foods contaminated by raw p0tcntia[ly .hazardous foods: A.CTION:
Voluntary destruction of ready to eat foods · - · .".
APPROVED SYSTEM - HACCP Plans for ROP, shellfish tanks, variances, others· Written procedure .for time as a public health control.