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HomeMy WebLinkAboutLa Madeleine French Bakery  DALLAS COUNTY HEALTH AND HUMAN SERVICES ff?o~9~.} Environmental Health Division ' · 2377 N. Stemmons' Frw7 - Room 607 Dallas, Texas 75207 ~' ~:' (~14) 819-2115 Fax: (214) 819-2868 · RETAIL FOOD E~TABLISHMENT INSPECTION REPORT posc ct' Inspection: Rog Follow up Complaint Other 1. Proper Cooling for Cooked/Prepa~ed Food 2. t,,~,old Hold (41°F/45°F) 3· td~(~t Hold (140°F) .. 4. Proper Cooking Temperatures per PHF ' 5. Rapid Reheating (165°Fin 2 Hfs) 6. Personnel ',~th Infections Restricted/Exc!u~.ed 7. Proper/Adequate Handwashing Hygienic Practices (Eating~l~'nking/S....mg~ng/Other) 9. Approved Source/Lal:~eling ~ _:'-. , 10. Sound Condition 11. Proper Handling of Ready-To-Eat Foods 12. Cms.s-Contamination of Raw/Cooked Foods/O~her 13. Approved Systems (HACCP Plans/time as Public Health Conh'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 iS. ;,lo Evidence of Insect Contamination 19. No Evidence o! Rodents/Other Animals 20. Toxic Items Propedy Labeled/Stored/Used 21. Manual WarewasNng and Sanitizing at ( ) pp~ilA~w~,ture 22. Mectianical Warewashing and Sanitizing at (~prn/tem. m, flerature 23. Approved Sewage/Waste~ter Disposal System, Proper Disposal 24. Thermometers Provided/Accurate/Properly Cal~rated (+-- 2°F) ~ Food Contact Surfaces of Equipment and Utens~s Cleaned/Sanitized/Good Repair " 26. Posting of Consumer Advisories (HeimlichJRaw Shellfish Waming~uffet Plate) 27. Fo<xl Est~_blishment Permit Pts ;',ow-up Insp OTHER VIOLATIONS WHICH MUST BE CORRECTED Food prote~{ion dui-lng storage, preparation, display, Outside storage area enclosures properly constructed, clean: service, transportation, controlled incineration. ' Handling of food (ice) minimized. Utens'ils ~rOpe, rly st~red. Clean clothes, hair restraints .. Fgod (ice) conta6i surfaC, e.s: designed, 6onstmcted, maintained, installed, located. Non-foOd COntact surfaces:~designed, constructed, maintained, installed, located. Ware washhag facilities, designed, constructed, maintained, installed, located, operated. ' Accurate themaometers, chemical test kits provided, gauge (1/4" IPS valve). Wiping cloths: clean, use restricted. Non-foodcontact surfaces of equipment and ute Single-service articles, storage, dispensing. No re-use of single service articles~'. Plumbing: installed, maintained. - Toilet rooms en61osed, self-closing i/oors, f~xtures, good repair, clean, proper waste receptacles. .. Garbage & r~fuse Cx}ntainers covered: ade~uat; n~iber, msecffrodent proof, frequency of disposal/clean. ins's's's's's's's's'~!ation, dustless cleah~o~s. ' · &~'""Wall~ attached equipment: COnstructed, good · repair,~,~urfaces, dustless cleaning methods. . A Lighting provided as required, fbaures shielded. /""' ,a .... /~nt,lat,on: Rooms andequipmen,, ve~/~eq~requ,red. '- Dressing i;ooms - rooms clean, lockers provided, i'acilities clean, located properly , .:. Premises maintained free of litter, unnecessary articles,. cleaning maintenance equipment properly stores/ "' AuthOrized '"' ''~ .... .. personne!. Complete separation from livihg/~ie~ping quarters. Laundry .... Clean, soiled linen, properly st~>red.- : Registe~:~d Food Service M r regisi~red'~ith'Ci.ty~ On site· · .'. i: . ' · c':.-.. -.'::.-.'-9.-:: -. -~..-': ~'.' - - · . ....::..~ . c~. ~: