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Corner Bakery
~rpose of Inspection: Regular DALLAS COUNTY HEALTI~ AND HUMAN SERVICES Environmental Health Division. ; 2377 N. Stemmons Frwy - Room 60 ', Dallas, Texas 75207 i ~, 21::.., ,(214) 819-2115 Fa~ (214) 819-28fi8'~ ' RETAIL FOOD ESTABLIS~LIM Foil,ow up Complaint ~ Other ~ ~:~'"":×::::~"'¥: '"'"'"'"" 'P..H ':'.-~erJl~['~tt.l~E}~u~.~.'~:~.~.-.~+:~:i:~-~s:;~:~-<L~::" ':>: :~' ~:'"¥':":::: '"' '"" ......... '"' '~"'"~ ............ ~i~i:~>"::~::'*':::':~:~:!::~ ......... ~[~ ...~:~) ............. . ................................... ..,:,:.:~.:?~.. , ........................... ..::~...~.?,~: ..................... I. Proper Cooling for Cooked/Prepared Food $//Cold Hold (41°F/45°F) 3,t"~ot Hold (140°F) .. 4, Proper Cooking Temperatures per PHF 5. Rapid Reheating (165°F in 2 Hrs) )od/Temperatures INSPECTIO~REPORT.-. Date 6. Personnel with Infections Restricted/Excluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (Ea§ng/Dfinking/Smoking/Other) 9. Approved Source/Labeling 10. Sound Condil~on 11. Proper Handling of Ready-To-Eat Foods Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP planarRme as ntrol) 14. Water Supply - Approved Source/S I Cold Under Pressure 15. Equipment Adequate to Maintain Prcduct Temperature 16. Handwash Facilities Adequate and Accessible 17. Handwash Facil~es wil~h Soap and Towels '" 18. No Evidence o! Insect Contaminetion 19. No Evidence of Rodents/Other Animals 20. Toxic Items Properly Labeled/Stored/Used 21. Manual WareWashing and Sanitizing at ( 22. Mechanical Warewashing and Sanitizin )roved SewageNVastewater Disg 24. Thermometers Provided/Accurate/Properly Contact Surfaces of Equipment and Ute Repair 26. Posting of Consumer Advisories (Heimlich/Raw Plate) 27. Food Establishment Permit 5 Pts ~,Pts ~ ~Pts ~ brai Demerits ollow-up Insp FES NO COMMENTS: ,--- ' Received bye '"spcctc~ bY: 5 ~ ~3~ OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protection during storage, preparation, display, service, transportation. Handling offo~d'(ice) minimiZed, utehs~is ~rop~erly st6red. ' Clean clothes, hair restraints Food (ice) contact surfaces: designed, Constructed, maintained, installed, located. Non-food contact surfaces: 'designed, constructed, maintained, installed, located. 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 of equipment and ut x,~....._~ 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. Outside storage area enclosures properly cons.tructed, clean: controlled incineration. Garbage & refuse containers covered: aiiequate number, insect/rodent proof, frequen, cy of disposal/dean. . Fl..,_EJ.9,,91i~.ons~.cted, drained, clean, go~d repair, covering installation, dustless' cleaning methods. ceiling, attached equipment: constmcted~ good repair,~le,,_.~ 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. Complete separation fi-om living/sleeping quarters. Laundry. Clean, soiled linen properly st~red. · Registered Food Service Manager registered ~ith'City, on