HomeMy WebLinkAboutGordo's
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Environmental Health Division
2377 N. Stemmons Fn'r")' - Room 607
Dallas, Texas i5207
(214) 819-2115 Fax: (214) 819-2868
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lose of Inspection: Regular V Follow up _
l.blishment:
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6. Personnel with Infections RestrlctedlExcluded
7. Proper/Adequate Handwashing
8. Good Hygienic Practices (EatinglDrinkinglSrnokinglOther)
9. Approved Sourcell..a.Qeling
10. Sound Condition
11. Proper Handling of Ready-To-Eat Foods
. Cross-Contamination of Raw/Cooked Foods/Other
13. Approved Systems (HACCP PlansfTime as Public Health Control)
14. Water Supply - Approved Source/Sufficient CapacitylHot and Cold Under Pressure
. Equipment Adequate to Maintain Product Temperature :// /,1(./ o~,I)tcJlt;/I
16. Handwash Facilities Adequate and Accessible
17. Handwash Facilities with Soap and Towels
18. No Evidence of Insect Contamination
19. No Evidence of RodentslOther Animals
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20. Toxic Items Property LabeledlStoredlUsed
21. Manual Warewashing and Sanitizing at ( ture
22. Mechanical Warewashing and Sanitizing at pmlte
23. Approved SewageIWastewater Disposal System, Pro isposal
24. Thermometers Provided/AccuratelProperty Calibrated (z.. 20F)
Contact Surfaces of Equipment and U1ensils Cleaned/Sanitized/Good Repair
26. Posting of Consumer Advisories (HeimlichlRaw Shellfish WamingIBuffet Plate)
27: Food Establishment Permit
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OTHER VIOLATIONS WHICH MUST BE CORRECTED
Food protection during storage, preparation, display,
service, transportation.
Outside storage area enclosures properly constructed, clean
controlled incineration.
Handling of food (ice) minimized. Utensils properly stored.
Garbage & refuse containers covered: adequate number,
insecUrodent proof, frequency of disposaVcIean.
Clean clothes, hair restraints
Food (ice) contact surfaces: designed, constructed,
maintained, installed, located.
Floors, constructed, drained, clean, good repair, covering
installation, dustless cleaning methods.
Non-food contact surfaces: designed, constructed,
maintained, installed, located.
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Walls, ceiling, attached equipment: constructed, good
repa~faces, dustless cleaning methods:
Lighting provided as required, fixtures shielded.
Ware washing facilities, designed, constructed, maintained,
installed, located, operated.
Ventilation: Rooms and equipment - vented as required.
Accurate thermometers, chemical test kits provided, gauge
(l/4" IPS valve).
Dressing rooms - rooms clean, lockers provided, facilities
clean, located properly
Wiping cloths: clean, use restricted.
Premises maintained free of litter, unnecessary articles,
cleaning maintenance equipment properly stores.
Authorized personnel.
Non-food contact surfaces of equipment and utensils clean.
Single-service articles, storage, dispensing.
Complete separation from living/sleeping quarters.
Laundry.
No re-use of single service articles.
Plumbing: installed, maintained.
Toilet rooms enclosed, self-closing doors, fixtures, good
repair, clean, proper waste receptacles.
CORRECTIVE ACTIONS TO ENSURE SAFE FOOD
COOU\G - Potentially hazardous food cooled from 14 O' F to 70' F more than 2 hours OR 700F to 410 F (450 F) more than 4 hours OR prep2Icd foods
cooled 10 410F (450F) more than 4 hours: ACTION: Voluntary destruction
2.
COLD HOLD - Potentially hazardous food held above 41 OF (450F) more than 4 hours: ACTIOI'\: Voluntary destruction
- Potentially hazardous food held above 41 0 F (450 F) less than 4 hours: ACTIOi\': Rapid cool. (e.g. ice ba th)
3.
HOT HOLD. Potentially hazardous food held below 1400F more than 4 hours: ACTIO.\': Voluntary destruction
- Potentially hazardous food held below 1400F less than 4 hours: ACTION: R3pid reheat to 1650F or more
4.
COOKJ:\G - Potentially hazardous foods undercooked: ACTION: Recook to proper temperature
5.
RAPID REHEATING - Cold potentially hazardous food improperly rchcated: ACTION: Reheat rapidly to 16soF
HA.r..;n WASHL'iG - Food employe.es observed not washing hands: ACTION: Em'pIorees-should be instru~~td to wash ha~d; before starti3g work
and after smoking, eating~ drinking, ~sing the toilct>-and all oCher times specified in the'Rule's.
7.
9,10
APPROVED SOURCElSOUND COJ'{DITlON - Foods from unapproycd sources/unsound condition: ACTION: Delention' or yolunt:ny destruction
II.
PROPER HA,'\DUi'\C OF READY-TO-EA T FOODS - Ready to Eat foods handled with bare hands and employee did not properly wash hznds before
handling: ACTIO;'>;: Voluntary deslruction
12.
CROSS CO,'\'"[ A:\IIi'\A TIO:\' OF RAW/COOKED FOODS - ReadY-la-Eat foods conlaminated by raw potentially hazardous foods: ACTIO.\":
Voluntary destruction of ready to eat foods
13.
APPRO\'EO SYSTEl\I - HACCP Plans for ROP, shellfish tanks, variances, others. Written procedure for time as a public health conlInl.