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.