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HomeMy WebLinkAboutStromboli Cafe -- RETAIL FOO.D ESTABLIS~ ~ , om la,nt Othcr~ 'urposeoflnspecdon Regular Folio up C p ' Environmental Health Division 237-7 N. Stemmo~s Frwy - Room 607 Dallas, '~?exas 75207 (214) 819-2115 :ax: (214) 819-2868 MENT Ii~PECTIO~N .REPORT jPhone:( 2dq)-i 2/- JOiZO 1. Proper Cooling for Cooked/Prepared Foc~ 2. Cold Hold (41°F/45°F) (140°F) 4. Proper Cooking Temperatures per PHF 5. Rapid Reheating (165°F in 2 Hfs) 6. Personnel with Infections ResMcted/F_xcluded 7. Proper/Adequate Handwashing Proper Handling o! Ready-To-Eat Foods 8. Good Hygienic Prances (Eating/Ddnldng/Srnoking/Othe( 9. Approved SourceJLabeling 10. Sound CondilJon .. 11. 42. Cross-Contamination of Raw/cooked Foods/Ot~er 13. Approved Systems (HACCP Plans/'fime as Public Health ( 14. Water Supply - Approved Source/Sufficient Capacity/Hot a :ontrol) ~d Cold Under Pressure 15. EquipmentAdequate to Maintain Praduct Temperature ' : ........... ':<:' ...................................... ' ....................... ' ...... ' ............ 16. Handwash Facilities Adequate and Accessible 17. Handwash Facilities wil~h Soap and Towels J '"18. No Evidence of Insect Contamination /~'"~,¢"~/','- ,~~ ,~.~~ 19. No Evidence or Rodents/Other A~imals J 20. Toxic Items Propedy Labeled/Stored/Used 21. Manual Warewashing and Sanitizing at ( ) pprr~e~o~-,,', .=rature .~. Food Conl~ Surfaces of Equipment mad Utensils Clean, 27. Food Es~blishment Permit 5 4P~s ,,q 3 Pts 6,, /0 -oral Demerits 22. Mechanical Warewashing a~d Sanitizing at (~J'l:~)i~-~ jmperature 23. Approved Sewage/W~stewater Disposal System, Pr-~'~r [ ,isposal 24. Thermometers Provided/Accurate/Properly Calibrated (+--; °F) :VSa~ifized/Good Repair 26. Po§ting of Consumer Advisories (Heimlich/Raw Shellfish ¢aming~uffet Plate) COMMENTS: _/'77V ' 'ollow-up Insp Received by:j~- lES NO 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 restraiBts Food (ice) contact surfaces: designed, constructed,' maintained, installed, located. Non-food contact surfaces: designed, constructed,t maintained, installed, located. Ware washing facilities, designed, constructed, maintained, installed, located, operated. Outside storage area enclosures properly constructed, clean: controlled incineration. ' Garbage & refuse containers co~,ered: adequate number, insect/rodent proof, frequency of disposaJ/clean. Floors, constructed, drained__, clean good repair, covering ~ltation, 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). Dressing rooms - rooms clean, lockers' provided,.facilities clean, located properly Wiping cloths: clean, use restricted. Non-food contact surfaces of equipment and ut~ 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. Premises maintained free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Complete separation from living/sleeping quarters. Laundry. Clean, soiled linen properly stored. Registered Food Service Manager registered with City, on site. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLING - Potentially hazardous food cooled from 140°F to 70°F more thaq2 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 hazm'dous food held above 4i °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 cool. (e.g. ice bath) HOT HOLD - Potentially hazardous food held below 140°F more than 4 hours: AC'q'ION: Voluntary destruc, tion - 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 instructed to wash hands before startin~ work and after smoking, eating, drinking, using the tollet~ 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 - Reacly to Eat foods handled with bare hands and employee did not properly wash hands before handling: ACTIOn': Voluntary destruction CROSS CONTAMINATION OF RAw/cOOKED FOODS - Ready-to-Eat tbods contaminated by raw potentially hazm'dous foods: ACTION: Voluntary destruction of ready to cat foods APPROVED SYSTEM - HACCP Plans for ROP, shellfish tanks, variances, others. Written procedure .for time as a public health control.