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HomeMy WebLinkAboutZocalo Mexican GrillDALLAS COUNTY HEALTH AND HUMAN SERVICES Environmental Health Division 2377 N. Stemmons Frwy - Room 607 Dallas, Texas 75207 (,214) 819-2115 Fax: (214) 819-2868  ~TAIL F_.O~O~ ESTABLISHMENT INSPECTION REPORT poseoflnspection: Regul~~ Followup comPlaint' O~er Date '7-~--~ 1. Proper Cooling for Cooked/Prepared Food . [ -- -2t-Cold Hold (41°F/45°F) '- .: ' I 3. Hot Hotd (140°F) '. · ' "'.~. '.' I 4. Proper Cooking Temperatures per PHF ' ~~ 5. RaPid Reheating (165 F in 2 Hfs) ' ' I 6. Personnel with InfeL-tJons Rest~cted/Exciuded ,.,.... 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (EatingADdn}dng/Srnoking/Other) 9. Approved Source/Labeling 10. Sound CondilJon · ~:.~ . 11. Proper Handling Of Ready-To-Eat FOOds " 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 Ma]nt~n Product Temperature 16. Handwash Facilities Ad~cessible 18. No Evidence of Ins~tion 19. No Evidence of Rodents/-(~Jh"er~a]s 20. Toxic Items Propedy Labeled/Stored/Used 21. Manual Warewashing and Sanitizing at ( ) pp~,~ll~erature 22. Mectianical Warewashing and Sanitizing at ( 5~l~Pm/t)mperature 23. Approved Sewage/Wastewater Disposal System, Pr-Sj~'~f Disposal 24. Thermometers Provided/Accurate/Properly Calibrated (+-- 2°F) Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair '. 26. Posting of Consumer Advisories (Heimtich/Raw Shellfish WamlngJBuffet Plate) 27. Food Establishment Permit Demerits ~w-up Insp ~S NO OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protect'ion during storage, preparation, display, service, transportation. Handling of food (ick) minimized. Utensil~s properly stdred. Clean clothes, hair restraints Food (ice) contact s~rfa~es:'designed, constructed, maintained, installed, 'located~ ~ NOn-food COntact surfaccs:'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. CNon-food contact surfaces of equipment and~ Single-service articles, storage, dispensing. ~ No re-use of Single~ . ~lumbing: installe~'~n~ain~ good Toilet roOms en61osed,~ing doors, fixtures, repair, clean, proper waste receptacles. Outside storage area enclosures properly cons~xucted, clean: controlled incineration. ..... Garbage & refuse containers covered: adequate number, insect/rodent proof, frequency of disposal/clean. ~onstmcted, dr~go~d ' ~~ustlesS cle~_~ods, rii~air, covering '7~ W~a-ttzached equipment: constructed, good repF~rfaees, dustless cleaning methods. . Ligh~ovided as required, fixtures shielded. Ventilation: Rooms and equipment - vented as required. Dressing ~:ooms - rooms clean, lockers provid'ed, i'aeilities clean, located properly ' ' Premises maintained free of litter, unnecessary articles cleaning maintenance equipment properly stores.'. " Authqfized pefsbrmel. Complete separation from livi~gtSleep~g.quarte.rs, Laundry. '-:. . C!ean, soiled linen properly stored.' RegistelM Food Service Man-'a'~er regisi;red'~i'~'Ci~i 'on