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HomeMy WebLinkAboutFlavors From Afar DALLAS COL. NT~r' HEALTH AND HU;MAN 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 oflnspection: Regular Follow up Complaint Other Date 7o5 75z-oo :.'~(5:~s) p:'::~: .::V~a~qns:~e~uge :!m~lae .~g~e A~ ================================================================================= :::::::::::::::::::::::: ::::::::::::::::::::::::::::::::::::: ~.::::: :,:: ~ ::,..::.:.:: ... ~..... ======================================== ............. :-.;.-:.-.:: ......... :':'*:'"* :""'"1 ":':: :": 1. Proper ~ling for ~ke~repared F~d 2. ~Id Hold (41~F]45~ . ' ~. Hot Hold (140~ 4. Proper ~ng Tempem~ras per PHF 5. R~id Reheating (165~Fin 2 Hfs) Food/Temperatures 6. Personnel with Infections Restricted/F_xcluded ] 7. Proper/Adequata Handwashing ' ' ' 8, Good Hygienic Practices (Eadng/DdnkJng/SmoMng/Other) 9. Approved Source/Labeling 10. Sound CondilJon " I 11. Proper Handling of Ready-To-Eat Foods 12. Cross-Contamination or Raw/Cooked Foods/Other 13. Approved Systems (HACCP Pla.ns/Time a_s Public Health Control) 14. Water Supply -Approved Source/Sufficient Capacity/Hot and Cold Under Pressure · .'.(3'~P[S).~.!::[( .viol~tiari'a. Re'~6f&-iii-0~iate c;~iT~::~.on~::!!~t.:~ ................................. . .,. ....................................... 19. No Evidence o! Rodents/Other Animals I 20. Toxic Items Propedy Labeled/Stored/Used 21. Manual Warewashing and Sanitizing at ( ) ppm/temperature 22. Mechanical Warewashing and Sanitizin~ at ( : ' ) pprr~emper~ture 23. Approved Sewage/Wastewater DisposaJ System, Propei DisposaJ 24. Thermometers Provided/Accurate/Properly Calibrated (± 2"1=) 25. Food Contad Surfaces of Equipment and Utensils Clea~ed/Sanitized/Good Repair 26. Posdng of' Consumer Advisories (Heimlich/Raw ShellfisI Waming, tBuffet Plate) 27. Food Establishment Permit Su~Ls' :'::i:! COMMENTS: 5 Pts ' 1 '4 Pts ] 3 Pis / brai Dem~)easl :obw-uplnsp[~ - - YES NO t~e:~a by:,/~ Inspected by: 151 NO. 1. OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protection during storage, preparation'd splay service, transportation. ' ~ Handling of food (ice) minimized. Utensils pr3perly stored. Clean clothes, hair restraints Food (ice) contact sL~rfaces: designed, constmded, maintained, instalte~t, lbcated. Non-food contact surfacesi des g~ed, constructed, main ained, installed, located. Ware washing facilities, designed, construc ed, mainta ned installed, located, operated. Accurate thermometers, chemical test kits prov dud, gauge (I/4" lpg valve). Wiping cloths: clean, use restricted. Non-food contact surfaces of equipment and utensils clean. Single-service articles, storage, dispensing. No re-use of single service articles. Plumbi0g: installed, maintained. Toilet rooms enclo.~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, fee.quench; ofdisposa/clean. Floors, c0ns.tructed, drained, Olean ·good repa r coverin, installat on dustless'cleaning methods. ~ Wails, ceiling, attached equipment: constructed good repair, clean, surfaces, dustles~ cleaning methods. Lighting provided as required, fixtures slue dud. Ventilation: Rooms and equipment - vented as required Dressing rooms - rooms clean, lockers prov dud, facilities clean, located properly Premises maintained.free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Complete separatio, n from living/sleeping quar/ers. Laundry. Clean, soiled linen properly stored. Registered Food Service Man. ager registered with City, on site. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLhNG - Potentially hazardous food coolcd from 140'F to 70'F morse Ihan 2 hours OR 70°F to 41 °F (,15°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 abo',c 41 'F (,15°F) more than 4 hours ACFION: Volunlary destruction - Potentially hazardous food held above 41°F (45°F) less than 4 hours: ACTION: Rapid cool. (e.g. ice bath) tIOT HOLD - Potentially hazardous food held below 140'F more than 4 hours: ACTION': Volunta~:y destruction - Potentially hazxrdous food held below 140°F less than 4 hours: ACTION: Rapid reheat to 165°F ormore COOKL\'G - Potentially hazardous foods undcrcooked ACTION: Recook to proper temperature I~PID REHEATING - Cold potentially hazardous food improperly reheated: AC'FION: Reheat rapidly to 165°F HAND WASHING - Food cmployecs obsen'ed not x~ash ng hands: ACTION: Employees should be instructed to ss'ash hands before startino uork find after smoking, eating, drinking, using the toilet, and all other times specified in the Rules. APPROVED SOURCE/SOUYD CONDFFION - Foods fi.om unapproved sources/unsound condifon ACTION: Deteution or voluntar) destruction PROPER HANDLING OF READY-TO-EAT FOODS - Ready to Eat foods handled wilh bare hands and employee did nol properly ~ ash hands beforc handling: ACTION: Voluntary destruction CROSS CO."CFA,MINATION OF FL4\V/COOKED FOODS - Ready-to-Eat foods contaminated by raw polcntially hazardous foods: Voluntary destruclion of read) to eat foods APPROVEDSYSTE.XI.HACCPPlans forROP, sh¢llfi;htanls variances, o!hcrs Writlenprocedure fort~n~e~apublicheahhconlrol.