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HomeMy WebLinkAboutFestive Kitchen Environmental 2377 N. Stemmons Dallas, Tex ;(214) 819-2115 Faa RETAIL FOOD ESTABLISHM 1. Proper Cooling for Cooked/Prepared Food 21,/C~Id Hold (41 °FI45°F) 3. HotHold (140°F) 4. Proper CookJng'J'emperatures per PHF 5. Rapid Reheating (165°Fin 2 Hfs) )od'Temperatures A.~D HUMAN SERVICES :ealth Di,,:ision :rwy.- Robin 607 as 75207 " (214) .819-2868 ..... ';NT INSPECTION REPORT 6. Personnel wibh Infections Restricted/Excluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (Eating]DrinkJngJSmokJn¢Other) 9. Approved SourceA_a. beling 10. Sound Condition .. 11. Proper Handling of Ready-To-Eat Foods 12. Cross-Contamination of Rawl~ked Foods/Ol~her 13. Approved Systems (HACCP Pla~s/Time a.s Public Health 14. Water Supply - Approved Source/Sufficient Capadty/Hot Under Pressure 15. Equipment Adequate to Maintain Product Temperature 16. HAndwash Facilities Adequate and Accessible 17. Handwash Facilities wilh Soap and Towels ~ 8. No Evidence of Insect Contamination 19. No Evidence of Rodents/Other Animals -. 20. Toxic Items Propedy Labeled/Stored/Used ,~::,-""~ 4?,.t..ldanuaJ Warewashing and Sanitizing at ( ) pprTVtemperal ure 22. MechAnical Warewashing and SAnifiz. in¢ at ( : ' 23. Approved SewageANastewater Disposal System, Proper Disp)sal 24. Thermometers Provided/Accurate/Properly Calibrated (± 2°F) -.2.& Food ConLact Surfaces of Equipment and Utensils Cleaned/S; ~s :! Demorits ccc-up Insp iS NO 26. Posting of' Consumer Advisories (Heimlich/Fiaw Shellfish War 27. Food Establishment Permit COMMENTS: b' ing/BCdet Plate) J Inspected by: _L OTHER VIOLATIONS WHI'CH MUST BE coRREcTED' Food protection dunng storage, preparatton, display, service, transportation. Handling ~~ed. UtenSils p~'operly stored. Clean clothe, s, ha~k. restraints~/ · Food (ice) contact surfaces: designed, constructed, maintained, installed, located. Non-food 6ontact surfaces} designed, constructed, maintah3ed, installed, located, t - Ware washing facilities, designed, constructed, maintained, installed, located, operated. Accurate thermometers, chemical test kits provided, gauge (1/4" IPS valve)· ~" -,':~ Wiping cloths: clean, use restricted· ! Non-food contact surfaces~ment and utensils clean. No re-use ofs~gle semice f~es. t _ Plumbir~g: installed, maintained. Toilet rooms enclos, ed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Outside storage area enclosures properly constructed, clean: controlled incineration. Garbage & refuse containers covered: adequate number, insect/rodent proof, fre./tuenc3$ of disposal/clean. Floors, constructed, drained, dlean/good repair, covering installation, dustless cleaning .methods. .. Wails, ceiling, attached equipment: cOnstructed, good repair, clean, surfaces, dustles} cleaning methods. Lighting provided as required, fixtures shielded. Ventilation: Rooms and equip~nent - vented as required. Dressing rooms - rooms cle.a.n,, lockers provided, facilities clean, located properly , ' Premises. maintained free of l'it/ter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Complete separatiqn fro? living/sleeping quariers. Laundry. ; Clean, soiled linen properly ,stored. P,~gi~..o4 Fp~,a %_~.;.,.. M=~.:2er. registered with City, On EM NO. 9,10 11. 12. 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 cool (e.g. ice bath) : HOT HOLD - Potentially hazardous food held below 140°F more than 4 hot'rs: ACTION: Volunta~:y destruction ' - Potentially hazardous food held below 140°F less than 4 hours: ACTION: Rapid reheat to 16S°F or'more' COOKING - Po.tcmially hazardous foods undercooked: ACTION: Re¢ook to proper temperature I~PID REHEATING - Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidly to 165°F HAND WASHING - Food employees observed not washing hands: ACTION: Employees 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 wash hands before handling: ACTION: Voluntary destruction CROSS CoN-rAMINATION OF R_4.W/CO'OKED FOODS - Ready-to-Eat foods contaminated by raw potentially hazardous foods: ACTION: Voluntary destruction of ready to eat foods APPROVED SYSTEM - HA. ccP Plans.for ROP, shellfish tgnks, variances, others. Written procedure for time as a public health co~/.rol.