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HomeMy WebLinkAboutPlaza Health Foodso o~ DALLAS COUNTY HEAL~ ~ ~-~ Environmenta k. .Jl ~ 2377 N. Stemmor ~ , Dallas, (214) 819-2115 RETAIL FOOD ESTABLISI- 'urpose of Inspection: Regular ~/~ Follow up Complaint Other 1. Proper ~ng for ~ke~repared F~ Cold Hold (41*F/45*F) 3. Hot Hold (140°F) 4. Proper Cooking Temperatures per PHF 5. Rapid Reheating (165*Fin 2 Hrs) 'H AND HUNIAN SERVICES Health Division s Frwy - Room 607 exas 75207 ax: (214) 819-2868 V[ENT INSPECTION REPORT 6. Personnel w~ InlectJons Rest~cted/E~cluded 7. Proper/Adequate Ha~qdwashing 8. Gocx:l Hygienic Practices (Eating/Drinldng/Smoking/Other) 9. Approved Source/Labeling 10. Sound Condil~on -. 11. Proper Handling of Ready-To-Eat Foods 12. Cross-Contamination of Raw/Cooked FoodsTOt~er 13. Approved Systems (HACCP Pl&ns/q'ime as Public Health ( 14. Water Supply -Approved Source/Sufficient C~..a.'~ .M...0t 15. Equipment ~equate to Main~n Pr~uct Tempera~re 16. H~dw~h Faci~fies Adequate and Accessible 17. Handwash Facilities with Soap and Towels 18. No Evidence of Insect Contamination 19. No Evidence of Rodent.s/Other Animals 20. Toxic Items Propedy Labeled/Stored/Used _:rf~M&nual Warewashing &nd Sanitizing at (' ) pprnAemF 22. Mech&nic.~l Warewashing and Sanitizing at ( ) ppm/t :ontrol) ~d Cold Under Pressure :E:i;i:E:~K<:¥~:E.::i:i: :h. ~ :; :::::::::::::::::::::::::::::::::::::::::::::::::::::::::: .:i:!:: :: !: %: :i:;: ~: ?!~ :::% :: !-i .!:i:::~-i:?.:::: :!:~::!:~::: !:~-~E.: !~:;:~: i!~:f ~:~!!:i i~:i :-::-E~ ~:i ~? ~:..:~i->::'!:~i~ ~ ~:~ ~:~¢~:~:~: >:,-::::~ ~::~ ~:-' ~:~: :<, ;:>x::~; :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: :~ '~ 0 D'~ "~:: '"* ............... -:::;:::::¢-::$¢: ~ e ~ ~ ~;:::;:,;:~: ? :~¢::s :;: :~:: :;¢: · .~ ::. ~: ~.~y ~..-::-f:::'::-~i??~:[%~?~:E:?~.~:~:~:~ erature ~mperature 23. Approved Sewage/Wastewater Disposal System, Proper [ )isposal 24. Thermometers Provided/Accurate/Properly Calibrated (+-- 25. Food Contact Surfaces of Equipment a~d UteasiLs Cie&nE d/Sanitized/Good Repair " 26. Pobting of Coasumer Advisories (Heimlich/Raw Shellfish 27. Food Es~blishment Permit Vaming/Buflet Plate) 5 Pis i. Pts ::ta~e~merits · ollow-up Insp :ES NO COMMENTS: OTHER VIOLATIONS WHICH MUST BE CORRECTED Food prote6tion during storage, preparation, display, service, transportation. , Outside storage area enclosures properly constructed, clean: controlled incineration. Handling of food (ice) minimized. Utensils properly st0red2 Clean clothes, hair restraints Food (ice) contact surfaces: designed, constructed, maintained, installed, located. Non-food contact surfaces: designed, constructe4, maintained, installed, located. Ware washing facilities, designed, constructed, maintained, installed, located, operated. CAccurate thermometers, chemical test kits provided, gauge (.~~4" IPS vc~. ~..~l&/~' ,/"~5/" ~ Wiping cloths: clean, use restricted. Non-food contact surfaces of equipment and utensils clean. Garbage & refuse containers covered: adequate number, insect/rodent proof, frequency of disposaJ/clean. Floors, constructed, drained, Clean, good repai~, covering installation, 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. 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 site. No. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLING - Potentially hazvadous 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: AC'FION: Voluntary destruction COLD HOLD - Potentially hazardous food held above 41 °F (45"1:) more than 4 iaours! ACTION: Voluntary destruction - Potentially hazardous food held above 41 °F (45°F) 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': Recook 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: E~ployees should be instr~icted to wash hands before starting v,'ork 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 witF~ bare hands and employee did ~ot properly wash hands before handling: ACTION: Voluntary destruction CROSS CONTAblINATION OF RAW/COOKED FOODS - Ready-to-Eat tbods contaminated by raw potentially hazardous foods: ACTION: Voluntary destruction of ready to eat foods APPROVED SYSTEM - HACCP Plans for ROP, shellfish tanks, variances, others. Written procedure .for t/me as a public health control.