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HomeMy WebLinkAboutBalls HamburgersDALLAS COUNTS' HEALTH AND HUMAN SERVICES Environmental Health Division 2377 N. Stemmons Frwy- Room 607 Dallas, Texas 75207 , -(214)819-2115 Fax: (214).819-2868 RETAIL FOOD ESTABLISHMENT INSPECTION REPORT Purpose of lnspcction: Regular Follow up Complaint Other (.o-/-05 1. Proper ~lin~ for Tke~repared F~~ 2. ~Id Hold [41 F145 ~ . - ,, ' J I 3. HotHold (140~ 4. Proper ~Mng Temperatures per PHF 5. R~id Rehea~ng (165*Fin 2 Hfs) Food/Temperatures 6 Personnelwith Infections Restricted/'E.xduded / 7. Proper/Adequate Handwashing · - 8 Good Hygienic Practices (Eadng/DdnMng/Srnoking/Ol~er) 9. Approved Source/Labeling 10. Sound Condi'don " 11. Proper Handling of Ready-To-Eat Foods 12. Cross-Contzmination of Raw/Cooked Foods]Other 13. Approved Systems (HACCP Plans,~me a_s Public Hea~th ~ontrol) 14. W~ter Supply -Approved Source/Sufficient Capacity/Hot ~'~d Cold Under Pressure ::v-tola~tio fi'§' Re'qui're immediate 15. Equipment Adequate to Main~n Product Temperature 16. Handwash Facilities Adequate and Accessible 17. Handwash Facilities wi~h Sozp 8nd Towels 18. No Evidence of Insect Contamination 19. No Evidence of Rodents/Other A.nimals ' ,-~--~,,..~Jr.2j~oxic Items Propedy Labeled/Stored/Used 21. Manual Warewashing a~d Sanitizing at ( ) ppm/tem[ 22. Mechanical Warewashlng and SanidzJn~ at (,,~(:,~ ppm/1 I 23. Approved Sewage/Wa_stewater DisposaJ System, Proper 24. Thermometers Provided/Accurate/Properly Calibrated (+-- 25.-Food Contact Surfaces of Equipment and Utensils Clean~ 26. Posting ofConsumerAdvisofies (Heimlich/Raw Shellfish 27. Food Establishment Permit 5 PIs '4 Pts 0tal Demerits :olbw-up Insp YES NO COMMENTS: Receive~~. erature emperature )isposa] d/Sanitized/Good Repair ~/aming/Buffet Plate) OTHER VIOLATIONS WHICH MUST BE COFLRECTED Food protection during storage, prepara ion,~Jisplay, service, transportation. __ Handling of food (ice) minimized, Utensils pro~perly stored· _ Clean clothes, hair respraJnts _: Food (ice) contact surfaces: designed, constructed maintained, installed, located. ' ~' Non-food contact surfaces~ designed, constrL cted, mainta ned, installed, located. ~ __ Ware washing facilities, designed, constructed, mainta ned installed, located, operated. _.. Accurate thermome ers, chemical test kits prov ded, gauge (I/4" [PS valve). _ Wiping cloths: clean, use restricted. _ Non-food contact surfaces of equipmen't and utensils clean. Single-service articles, storage, dispensing. No re-use of single service articles. Plumbi0g: installed, maintained_ Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. ,Xl NO. ,,,% Outside storage area enclosures properly constructed, cle,m controlled incineration. Garbage & refuse containers covered: adequate number, insect/rodent proof, fre:.quency' of disposal/clean Floors constructed drained, o' can good repair, covering . installat on dustless cleaning methods. Wails, ceiling, ~t: constructed, good repair, ~surfaces, dustles~ cleaning methods. Lighting provided as required, fixtures shielded . Ventilation: Rooms and equipment - vented as required Dressing rooms - rooms clean, lockers prov ded facilities ccan located properly Premises maintained free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Complete separatio, n from living/sleeping quarters. Laundry. Clean, soiled linen properly stored. Registered Food Service Man. ager registered with City, on site. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD ' COOLING ~ Potentially hazardous food cooled from 140'f' to 70'F more Ihan 2 hours OR 70°F to 41 °F (45°f-') more Iban 4 hours OP, prepared foods cooled lo 41'F (45°F) more than 4 hours: AC'TION: Voluntary destruction COLD HOLD - Potentially hazardous food held abo',e 41 'F 015 °F) more than 4 hours: ,S, CFION: Voluntary destruction - Potentially hazazdous food held above 41 °F (45°F) less than 4 hours: AC'FI(~N: Rapid co~l. (e.g. ice bath) tlOT HOLD - Potentially hazardous food held below 140'F more than 4 hours: ACTION: VOlunta~:y destruction - Potentially hazardous food held below 140°F less than 4 hours: AC'TI-ON: Rapid reheat to 165°F or'more COOKING - Potentialb. haza. rdous foods undercooked ACTION: Recook to proper temperature R~PID REHEATING - Cold potentially hazardous food improperly reheatcd: AC~FION: Reheat rapidly ~o 165°F HAND WASItlNG - Food employees observed not washing hands: ACTION: Employees should be instructed to wash hands before star6no ~,ork :lad after smoking, eating, drinking, using the toilet, and all other times specified in the Rules. ° APPROVED SOURCE/SOUND CONDITION - Foods from unapprovcd sources/unsound condition: ACTION: Detent/on or ',olunlar2, deslruction PROPER HANDLI,",'G OF RE&DY-TO-EAT FOODS - Ready to Eat foods handled whh bare hands and employee did not properly ~xaah hands before handling: ACTION: Voluntar) destruction CROSS CO.\-FA,',II."; ~.TION OF FL4W/COOK£D FOODS - Ready-to-Eat foods contaminated by raw polcntially h~ardous foods ACF[O:\': Voluntary destruction or read.~ Io eat foods APPRO'VED S~t STE.~.I -,HACCP Plans for ROP. shctlfi;h lan ,S v:uianreS o!hcrs W'rillt.'n procedure for lime ~ a public health conlrot.