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HomeMy WebLinkAboutJava City Dedman New U.~LLf\.~ ,-VUI' 1 1 lIL.'"\.L..o.ll.& r....'~ ...._~'..~I' .....~....... . ---- Environmental Health Division 2377 N. Stemmons Fr.....-y - Room 607 Dallas, Texas i5207 (214) 819-2]]5 Fax: (214) 819-2868 RETAIL FOOD ESTABLISHMENT INSPECTION REPORT ~ Jose of Inspection: Regular ~ Followup_ Comptaint_ Other_ Date q-~7~05 2. 3. 4. Proper Cooking Temperatures per PHF 5. Rapid Reheating (1650F in 2 Hrs) Ddffemperatures. D. k... 10 fJE/.J^,? II ;f P 6. Personnel with Infections RestrictedlExc!uded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (Eating/DrinkinglSmokinglOther) . ..; 9. Approved Sourcell.a.Qeling 10. Sound Condition 11. Proper Handling of Ready-To-Eat Foods 12. 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 15. Equipment Adequate to Maintain Product Temperature 16. Handwash Facilities Adequate and Accessible 17. Handwash Facilities with Soap and Towels 18. No Evidence of Insect Contamination 19. No Evidence of Rode nlslOth er Animals 20. Toxic Items Properly Labeled/StoredlUsed 21. Manual Warewashing and Sanitizing at (0 mperature 22. Mectianical Ware washing and Sanitizing at ( ppmltemperature 23. Approved SewagelWastewater Disposal System, Proper Disposal 24. Thermometers Provided/AccuratelProperly Calibrated (:!:. 20F) 25. Food Contact Suriaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimlichIRaw Shellfish Waming!8uffet Plate) 27. Food Establishment Permit ~:: ==~::::~:::~:~s:;::: . ;~~:-"7~"""':'~"':=:f,:: :i:;COSS . gr~trW~~r &ibtOfutSt: . . ...--........... ..... Pts . Pts : Pts COMMENTS: 3 )lal Demerits ollow-up Insp rES NO Received bY:1(..,- Inspected by: TDIi\O. 1. OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protection during storage, preparation, display, service, transpor1ation. 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 disposaVclean. Clean clothes, hair restraints Food (ice) contact surfaces: designed, constructed, maintained, installed, located. Floors, constructed, drained, clean, good repair, covering cW'n a 'on, dustless cleaning methods. . r: \ ~ a, ,,;I;n !tache equ;pmen',"onstmcted, good ~epair, c1e rfaces p,~less cleaning methods: tv'ttr' E. '. fi..[;../lA1 /f8~ Lighting provid CI as required, fixtures shielded. Non-food contact surfaces: designed, constructed, maintained, installed, located. Ware washing facilities, designed, constructed, maintained, installed, located, operated. Ventilation: Rooms and equipment - vented as required. Accurate thermometers, chemical test kits provided, gauge (1/4" IPS valve). Dressing rooms - rooms clean, lockers provided, facilities clean, located properly Wiping cloths: clean, use restricted. Premises maintained free of litter, unnecessary ar1icl=s, cleaning maintenance equipment properly stores. Authorized personnel. Non-food contact surfaces of equipment and-utensils clean. Single-service ar1icles, storage, dispensing. Complete separation from living/sleeping quarters. Laundry. No re-use of single service ar1icles. Plumbing: installed, maintained. Clean, soiled linen properly stored. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Registered Food Service Manager registered with City, on site. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLl.'\G - Potentially hazardous food cooled from 1400 F to 700 F more than 2 hours OR 70.F to 41.F (45 .F) more than 4 hours OR prep2I~d foods cooled to 41.F (4S.F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD - Potentially hazardous food held above 41.F (450F) more than 4 hours: ACTIOi\: Voluntary destruction - Potentially hazardous food held above 41. F (450 F) less than 4 hours: ACTIOi\': Rapid cool. (e.g. ice ba th) 3. HOT HOLD. PotentiaJlyhazardous food held below 140.F more than 4 hours: ACTIO:\': Voluntary destruction - Potentially hazardous food held below 140.F less than 4 hours: ACTION: Rapid reheat to 165.F or more -I. COOKI'\G - Potentially hazardous foods undercooked: ACTION: Recook to proper temperature 5. RAPID REHEATING - Cold potentially hazardous food improperly r~heated: ACTION: R~heat ra pidly to 16S.F 7. HAI'\D WASHL,G - Food empI()yees observed not washing hands: AcrION: Em.ployccsshould li~ instruc(~d t.o wash bands before starting work and after smoking, eating; drinking, ~singlhe toilet,.and:ill other timhspecified in the'Rilles. 9,10 APPROVED SOURCElSOUi\'D COi\'DITlON - Foods from unapproY~d sourc~s1unsound condition: ACTION: Detentionor yolunLHY destruction II. PROPER HA.'\DLli\'G OF READY-TO-EA T FOODS - Ready to Eat foods handled with bare hands and employee did not properly wash h<.r.ds b~fore handling: ACTIO;\": Voluntary destruction 12. CROSS CO:-''T "\:"IIINA TIO:\' OF R.\ W/COOKED FOODS - Ready-to-Eat foods contaminated by raw potentially hazardous foods: ACTIO;\": Voluntary destruction of ready to eat foods 13. APPRO\TD SYSTEl\1 - HACCP Plans for ROP, sh~llrish tanks. variances, olhers. Writlen procedure for time as a public health conlIO\.