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HomeMy WebLinkAboutMorgan-White Catering DALLAS COUNTY HEALTH A"D HUMA:-l SERVICES Environmental Health Division 2377 N. Stem mons Frwy - Room 607 Dallas, Texas 75207 (214) 819-2115 Fax: (214) 819-2868 RETAIL FOOD ESTABLISHMENT INSPECTION REPORT ose ofInspection: Regular L Follow up _ Complaint_ Other Date q-~0- (JS , .blishment: 3icatAddress:,r ~ I :;tj II/Cas) ~111~ ~i.r~i.~i~W~~~~J&.llB;"'.";W roper Cooling for CookedlPrepared Food 2~ld Hold (410F/450F) 3. Hot Hold (140oF) 4. Proper Cooking Temperatures per PHF 5. Rapid Reheating (1650F in 2 Hrs) idffemperatures' ~:~I!: '::~il~~i~:1'i~~i';~i~':'~...;:.;:,,",:. .. 6. Personnel with Infections RestrictedlExcluded 7. Proper/Adequate Hand......ashing 8. Good Hygienic Practices (EatinglDrinking/Smoking/Other) 9. Approved SourcelLa.l:leling 10. Sound Condition 11. Proper Handling of Ready-To-Eat Foods 1i. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP Plansllime as Public Health Control) 14. Water Supply - Approved Source/Sufficient CapacitylHot and Cold Under Pressure ~~~~iil; .~~II~ll~~i~m~~.!II:~;~'llf'ltl[.'~!~;~lii;::;~':.. 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 Rodents/Other Animals . :roxic Items Property Labeled/StoredlUsed 21. Manual Ware washing and Sanitizing at f::f 22. Mecnanical Warewashing and Sanitizing at { emperature 23. Approved Sewage/Wastewater Disposal System, Proper Disposal 24. Thermometers Provided/AccuratelProperty Calibrated (:!:. 20F) 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimlichIRaw Shellfish WamingIBuffet Plate) 27. Food Establishment Permit . :; su1?l9t?:14n~: . Pts Pts Pt COMMENTS: 3 )tal Demerits )l1ow-up Insp 'ES NO Received by: / I Inspected by: A- TE~I i'O. 1. OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protection during storage, preparation, display, service, transportation. Outside storage area enclosures properly constructed, clean: controlled incineration. Handling offood (ice) minimized. Utensils properly stored. Garbage & refuse containers covered: adequate number, insect/rodent proof, frequency of disposaVclean. Floo." . nst"'~ted, drained, c1;.n. gOOdrepair.G installation, dustless cleaning methods." ~ 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 washing facilities, designed, constructed, maintained, installed; located, operated. . Lighting provided as required; fixtures shielded... Ventilation: Rooms and equipment - vented as required. Accurate thermometers, chemical test kits provided, gauge (1/4" IPS valve). Dressing rooms - room.s clean, lockers provided, facilities clean, located properly n, use restricted. Premises maintained free of litter, unnecessary articles, cleaning maintenance equipment properly stores. ./.... Authorized personnel. surfaces of equipment and ut icles, storage, dispensing. Complete separation from living/sleeping quarters. Laundry. No re-use of single service articles. Plumbing: inst~lIed, maintained. Clean, soiled linen p~operly stpred., 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 COOU:'\G - Potentially hazardous food cooled from 140" F to 70'F more than 2 hours OR 70"F to 41"F (4S"F) more than 4 hours OR prepared foods cooled to 41"F (4S"F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD. Potentially hazardous food held above 41"F (4S"F) more than 4 hours: ACTIOi': Voluntary destruction - Potentially hazardous food held above 41"F (4S"F) less than 4 hours: ACTION: Rapid cool. (e.g. ice bath) 3. HOT HOLD - Poteiltially hazardous food held below 140"F more than 4 hours: ACTION: Voluntary destruction - Potentially hazardous food held below 140"F ~ 4 hours: ACTION: RlIpid reheat to 16~"f or more COOKl:'\G - Potentially hazardous foods undercooked: ACTION: Recook to proper te~perature RAPID REHEATING -Coldpotentially hazardous f~~~i~~.r~~erly reheated: AmQ:"f: II.eheat rapidly to.~~S.-F HAA'D 'V ASHL"\G - f~d'e~;I~;~~~ ob;~~ed not .~i~i handS: AC'do~: E~pi~>,eis$liotiid 6~-i.iisti-u~~~;.t: ;v_~~h. hand~. before st~rting work and after sm~king. e~ti.ng~ d"t~.n~n~. ,!siri,~..th~.t~i;ler,;a'n~. all o_tbe~ .~mes' spetifie~in t!i~.~iilc's.: -. ,... . _ ,', .. A~PRO\;ED SOUR~-~~~D'CONDi;~ON. Foods fro~ una~proved sources/unsound condition: ACTION: Detenti~n'or voluDbry destruction , PROPER HAi'DLlNG OF READY-TO-EA T FOODS - Ready to Eat foods handled with bare hands and employee did not properly wash hands before handling: ACTIO;";: Voluntary destruction CROSS COI\'T A:\IINA TION OF R-\ W/COOKED FOODS - Ready-to-Eat foods contaminated by raw potentially hazardous foods: ACTION': Voluntary destruction of ready to cat Coods -I. 5. 7. 9,10 11. 12. 13. APPRO\'ED SYSTEJ\I- HACCP Plans for ROP, shellfish tanks, variances. olhers. Wrinen procedure fortime as a public health control. .