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HomeMy WebLinkAboutMaudee's Tea RoomDALLAS COUNTY HEALTH AND HUMAN SERVICES Environmental Health Division 2377 N. Stemmons Frwy - Room 607 Dallas, Texas 75207 (~14) 819-2115 Fax: (214) 819-2868 RETAIL FOOD ESTABLISHMENT INSPECTION REPORT pose of Inspection: Regular Follow up __ Complaint__ Other ablishment: Cc- .Phone:( aa,,,-./ for Cooked/Prepared Food Hold {41°F/45°F) ': 3. Hot Hold (140°F) .. 4. Proper Cooking Temperatures per PHF ' 5. RaPid Reheating (165°F in 2 Hfs) 3d/Temperatures~ 5. Personnel 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) 9. Approved Source/Labeling , ~., 10. Sound Condition Proper Handling of Ready-To-Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP Plans/'~me as Public Health Control) 14. Water Supply -Approved Source/Sufficient CaPacity/Hot and Cold Under Pressure :. 15. Equipment Adequate to Maintain Product Temperature 16. I-I~ndwash Facilities Adequate and Accessible 17. Handwash Facil~es with Soap and Towels No Evidence of Insect contamination 19. No Evidence of Rodents/Other Animals 20. Toxic Items Propedy l.~beled/StoredAJsed 21. ManuaJ Warewashing and Sanitizing at( ) pprrVtemp~li~re ~ 22. MeclSanical Warewashing and Sanitizing at (/~l~pn~pemtur~e ) 23. Approved Sewage/Wastewater Disposal System, Proper'1;~posel 24. Thermometers Provided/Accurate/Properly Calibrated (± 2°F) ,, Food contact Surfaces of Equi.p~t~ar~d l~ns~s Cleaned/Sanitized/Good Repair ',. Posting of Consumer Advisori6 ~eirnlich~aw Shellfish Waming/Buffet Plate) 27. Food Establishment Permit ' ~ J ' ' Pts Pts ~tal Demerits ~llow-up Insp 'ES NO COMMENTS: Received by: OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protedtion during storage, preparation, dis, play, Outside storage area enclosures properly constructed, clean: service, transportation. ' controlled incineration. ' Handling of food (ice) minimized. :Utensils properly st6red. Clean clothes, hair restraints Food (ice) contact surfaces: designed, con~tmcted, maintained, installed, located. Non-food COntact surfaces: 'designed, constructed, maintained, installed, located. ". Ware washing facilities, designed, constructed, maintained, installed, located, operated. ' Accurate the~znometers, chemical test kits provided, gauge (1/4" IPS valve). ' Wiping cloths: clean, use restricted, rfi~'-7' "i ' ' on food ' ' t/~ -" ;' .$~ - contact surfaces of equipment and ut~nl;ils clean./ ,w ~'. l,,,. . D. . ~ \ ~, . No re-use of'single service articles~' Plumbing: installed, maintained. "- Toilet rooms en~:losed, self-clOsing 'doOrs, fixtures, good repair, clean, proper waste receptacles. ,I Garbage & refuse containers covered: adequate number, insect/rodent proof, frequen, cy of disposal/dean. Floors, constructed, drained, clean, go~)d r~bair, covering installation, dustless cleahing methods. .__~Wall,~.~s, ceiling, attached equipment: constructed, gooc~ repair, cI,~,~,e~ 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 pe/sorinel. Complete separation fi-om living/sleeping quarters. Laundry. Clean, soiled linen properly stbred.' .... .-. :'; ...... Registersd Food Service Manager regisi~red ~ith'ci.ty, on