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HomeMy WebLinkAboutFelissa's - New Restaurant;.~se of Inspection: DALLAS COUNTY HEALTH AND HUMAN SERVICES EnvironmentalHealth Division ' 23?7 N. Stemmons FrWY - Room 60'/ Dallas, Texas ?5207 (~14) 819-2115 Fax: (214) 819-2868 RETAIL FOOD ESTABLISHMENT INSPECTION REPORT .blishm.nt: Fill / 5 ~.~'~' i S Zip: .Phone: )er C,(x)ling for Cooked/Prepared Food Cold Hold (41'F/45'F) 3. HotHotd (140°F) 4. Proper Cooking Temperatures per PH'F 5. Rapid Reheating (165°F in 2 Hfs) 6. Personnel vfith InfeCtions Res~cted/Exclud~ed "' ' 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (Eating/Ddnldng/Smoking/O~er) ~: :" ...... ' Approved Source/Labeling ~- ' '-~.' , :' , ... 10. Sound Condition 11. Proper Handling of Ready-To-Eat Foods . . ..... 12. Cross-Contamination of Raw/Cooked Foods/Other (HACCP Plans/lime as Public Health Cor,~-ol) , ,... 14. Water Supply -Approved Source/Sufficient Capacity/Hot and Cold Under Pressure '. 15. Equipment Adequate to Maintain Product Temperature 16. Handwash Facilities Adequate and Accessible 17. Handwash Facili'des with Soap and Towels 18. No Evidence of Insect Contamination 19. No Evidence of Rodents/Other Animals 20. Toxic Items Properly La~eled/Stored/Used 21. Manual Warewashing and Sanitizing at ( ) ~ture 22. Mecfianical Wasewashing and Sani~zing at (,.,~) ppm/.t.e.e.e.,~nperature 23. Approved Sewage/Wastewater Disposal System, ~c~.er Dispo~l Thermometers Provided/Accurate/Properly Calibrated (+--~2~') ' 25. Food Contact Surfaces of Equipment and Utens~ Cleaned/Sanitized/Good Repair 26. Pos'dng of Consumer Advisories (Heimlich~Raw Shellfish Warning/Buffet Plate) !7. Food Establishment Permit OTHER VIOLATIONS gVI-IICH MUST BE CORRECTED Food protection dui'lng storage, preparation, display, Outside storage area enclosures properly constructed, clean: service, transportation. -- Handling o£ food (ice) minimized. Utensik ~rope/ly st~red. Clean clothes, hair restraints Fpod (ice) contact surfh'ces: designed, c°nstmcted, maintained, installed,,lo~ated M.~ -food contact surfaces:'designed, constructed, maintained, installed, located. ' " Ware washhag 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 utensils clean. Single-service articles, storage, dispensing. ~/No re-usa'ce articles~' Plumbin~tained. - _ repair, clean,~per waste receptacles. rbage & r 'hse C;ntain covered,.- a /quate ' ber, insect/rodent proof, frequen.~t/~lean. Floors, eoustmcted, drained, eIean, go~)d r~)alr, 'covering installation, dustless cleahing methods. Walls,'ceiling, attached equipment: constructed, goM repair, clean, surfaces, dustless cleaning methods. . . Lighting provided as required, f'm~.tre.5, shielded. Ventiiation: Rooms and equipment - vented as required. Dressing ~;ooms - rooms clean, lockers provided, i'aeilities clean, located properly , .:. Premises maintained free of litter, unnecessary articles, cleaning maintenance equipment properly stores; "-' Autho. nzed personnel. - Complete separation from fly,g/sleeping quarters. Laundry. · ~.':~..; . - ;. . . .~.: Cl.e~n, $0iled linen, properly st~red.I : Registe;;d Food Service Manra~ger regisi~red ~i't'~'Ci.~ -o~ site. · .' '. - ' . -"': ' ~ ~7;2_ ' 2 ..... ;~... ;' '.;~'-;:."i -. '.