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HomeMy WebLinkAboutPicardy's Shrimp Shop ,¢ or o~ DALLAS COUNTY HEAL' ~(~~~~ Environment~ 2377 N. Stemmo: Dallas, (214) 819-2115 Cold Hold (41 *F/45*F) I'H AND HUMAN SERVICES I Health Division Is Frwy - Room 607 'exas 75207 Pax: (214) 819-2868 MENT INSPECTIOn,T REPORT 3. Hothold (140*F) 4. Proper Cooking Temperatures per PHF 5. Rapid Reheating (165'F in 2 Hfs) ood/Temperatures fre' m m'e'dlat e .:.~ve~ 6. Personnel ~th Infections RestdctedJExcluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) 9. Approved Source/Labeling 10[ Sound Condil~on .. 11. Proper Handling of Ready-To*Eat Foods 12. Cross-Contarninaffon of Raw/Cooked Foods/Other 13. Approved Systems (HACCP Plans.q'ime as Public Health 14. Water Supply-Approved Source/Sufficient Capacity/Hot ~d Cold Under Pressure ........ 15. Equipment Adequate to Maintain Product Temperature / .... : ..................... 16. Handwash Facilities Adequate and Accessible 17. Handwash Facilities wil~ Soap and Towels 18. No Evidence of Insect Contamination 19. No Evidence o! Rodents/Other Animals 20. Toxic Items Propedy Labeled/Stored/Used 21. Manual Warewashing and Sanitizing at ( ) ppm/t?.,~;~ 22.. Mechanical Warewashing and Sanitizing at (,.~(~_~rr~ 23. Approved Sewage/V¢~stewater Disposal System, Proper 24. Thermometers Provided/Accurate/Properly Calibrated (4-: lmrature perature )isposal 25. Food Conta~ Surfaces of Equipment and UtensiLs Clean( d/Sanitized/Good Repair " 26. Po~tJng of Consumer Advisories (Heimlich/Raw Shellfish Yarning/Buffet Plate) 27. Food Esf2.blishment Permit 5 Pts 4Pts H 3 Pts,~ COMMENTS: ,w,e- /,w 4t/,,. 7 Fotal Demerits :oilow-up Insp YES OTHER VIOLATI, ONS 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, /,~ 7in_t. ained, installed,located' ~:~'O~-~tact surfaces: designed, constructegl, stalled, located. WareX~a~shing facilities, designed, constructed, maintained, installed, located, operated. Accurate thermometers, chemical test kits provided, gauge (I/4" IPS valve). Wiping cloths: clean, use restricted. Non-food contact surfaces of equipment and utensils clean. Outside storage area enclosures properly constructed, clean: controlled incineration. Garbage & refuse containers covered: adequate number, insect/rodent proof, frequency ofdispo'sal/clean. .Fl?,°rs,,a c,,,,o,,,nstrUcted, drained, clean~p-',~ggod t:epair, covering mstallation, dustless cleaning' methods'. . /~W~iling, attached equipment: constructed, good repair, clean re,traces, 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 . 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 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 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 co01. (e.g. ice bath) ItOT 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 undcrcooked: ACTION: Retook to proper temperature RAPID REHEATING - Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidly to 165°F HAND WASHING - Food employees observed not washing hands: ACTION: En~plo~,ees 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 w.ash hands before handling: ACTION: Voluntary destruction . CROSS CONTAMINATION OF RAW/COOKED FOODS - Ready-to-Eat foods contaminated by raw P0tentiatly hazardous foods: ACTION: Voluntary destruction of ready to eat foods APPROVED SYSTEM - HACCP Plans for ROP. shel fish tanks, variances, others. Written procedure/or time as a public health control.