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Cathy's Catering Truck #49
DALLAS CUUNTY HEALTH A;,U HUMAN ~t,KV ll...t.;) Environmental Health Division 2377 N. Stem mons Fr.....y - Room 607 Dallas, Texas 75207 (214) 819-2115 Fax: (214) 819-2868 -pose of Inspection: -,;Rl,))bKREJr~7 ESTABLISHMENT INSPECTION REPORT RegUlar.L Folio\\' up _ Complaint Other Date q-d... q '-D5 tablishment IIi, J!3~s B ~~ /'fJ"''7== ~I. ;r.ii~~~~I~~~11';ri~~::',,', 6. Personnel with Infections RestrictedlExcluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (EalingIDrinking/Smoking/Other) 9. Approved Source!Lalleling 10. Sound Condition 11. Proper Handling of Ready-To-Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP PlansITIme as Public Health Control) 14. Water Supply - Approved Source/Sufficient CapaCitylHot and Cold Under Pressure R~~wi~~ :(r~lllli.i~mmiGrr.~n.tsY uipment Adequate 0 aintain Produ 16. Handwash Facilities A 17. Handwash Facilities with Soap and Towels 18. No Evidence of Insect Contamination 19. No Evidence of Rodents/Other Animals xic Items Properly LabeledlStoredlUsed 21. Manual Warewashing and Sanitizing at ( ) ppmltemperature 22. Mectianical Warewashing and Sanitizing at ( ) ppmltemperature 23. Approved SewageM'astewater Disposal System, Proper Disposal 24. Thermometers Provided/AccuratelProperly Calibrated (.:f:. 20F) Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer IichIRaw Shefl1ish Waming/Buffet Plate) 27. Food Establishme Pemnit 'SU~~~*: ' i Pts COMMENTS: . :; " olaf Demerits 'ollow.up Insp . /' . YES NO Received by~ I Inspected by' TEMi'\O. 1. OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protection during storage, preparation, display, service, transportation. Outside storage area enclosures properly constructed, cle:~ controlled incineration. 'r Handling of food (ice) minimized. Utensils properly stored, Garbage & refuse containers covered: adequate number, insect/rodent proof, freque disposal/clean. Clean clothes, hair restraints ,Food (ice) contact surfaces: designed, constructed, maintained, installed, located. , ' Non-food contact surfaces: designed, constructed, maintained, installed, located.' Walls, ceiling, attached equipment: constructed, good repair, clean, surfaces, dustless cleaning methods.. Ware washi~g facilities, designed, constructed; maintained: installed; located, operated. ' , Lighting provided as required, fix,tures shielded,. Venlilation: Rooms and equipment - vented as required. Accurate thermometers, chemical test kits provided, gauge (114" IPS valve). Dressing rooms - room's clean, lockers provided, facilities clean, located properly Wiping cloths: clean, use restricted. Premises maintained free of litter, uMecessary articles, . cleaning maintenance equipmentproperly stores. Authorized personnel. . . Non-food contact surfaces of equipment and utensils clean. Single-service articles, storage, dispensing. Complete separation from living/sleeping quart~rs. Laundry. No re-use of single service articles. Plumbing: inst~lIed, maintained. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Clean, soiled linen properly st~red.. ' Registered Food Service Manager registered with City, on site. , ... CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLl:\G - Potentially hazardous food cooled from l400F to 700F more Ihan 2 hours OR 700F to 4loF (4,oF) more than 4 hours OR prepared foods cooled to 410F (4S0F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD. Potentially hazardous food held above 410 F (4S0F) more than 4 hours: ACTIOi'\: Voluntary destruction - Potentially hazardous food held above 4loF (4,OF) less than 4 hours: ACTION: Rapid coot. (e.g. ice bath) HOT HOLD. Poteillially hazardous food held below 1400F more than 4 hours: ACTION; Voluntary destruction - Potentially hazardous food held below 1400F less than 4 hours: ACTION: Rapi,d reheat to 16~o~ or more COOKI:\G . Potentially hazardous foods undercooked: ACTION: Recook to proper le~perature 3. 4. 5. RAPID REHEATING - Cold potentially hazardous food improperly reheated: A_QJ.O..!'I': ~ehe:it rapidly tol~S.F , - "~-' - . ~.. -- ~.,., .-,-. ''''~:..~~~-;.:~'-.~_ "-' -./ 4:~ -':.:', _ . ". ,,'. "I;::"". ~_.'~;"". __ _ JlM,l} W ASHL'iG - Food cmplC?y~~s obJerved not"mshing handS: ACTIOi'{: Em-pIQ>'~$lioi1ld be iiistru.ctcdto wash. hands before st~rting work and after sm~king, e~t~~~.~t~,n~~~. ~si~~..lh~.t?i~et;;a'n~~:~IQ.thei- '~mes' specifje~in' t!i~'~iileS:.: . . . '" Al~PRO\'~D SOURcEisoUND 'CONDITION - Foods from una~proved sources/unsound condition: ACTION: Detenti~n'or v~lunL1ry destniction 7. 9,10 II. PROPER HAJliDLlNG OF READY-TO-EA T FOODS - Ready to Eat foods handleQ with bare hands and employee did' not properly wash hands before handling: ACTION: Voluntary destruction CROSS COi\'T A:lIINA TION OF R.\. W/COOKED FOODS - Ready-to.Eat foods contaminated by raw potentially hazardous foods: AcrION: Voluntary destruction of ready to eal foods 12. 13. APPRO\'ED SYSTEM- HACCP,Plans for ROP, shellfish tanks, variances. Olhc:rs. Written procedure for time as a public health control. ....