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HomeMy WebLinkAboutRoly Poly 2377 N. Stem mons Frwy - Room 607 Dallas, Texas 75207 (214) 819-2115 Fax: (214) 819-2868 RET AJL FOqp E~T ABLlSHMENT INSPECTION REPORT PES! C1},J moL- .j - (p --0'::; lose of Inspecti!n: RegUlar'/ Follo\\ up _ Complaint _ Other Date Ii' - ~ 1"" OS ~~.II~.i~lI~~q~~~I.i!.I~;:.., 6. Personnel with Infections RestrictecllExcluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (EatinglDrinkinglSmokinglOther) 9. Approved SourcelLal:!eling 10. Sound Condition 11. Proper Handling of Ready-To-Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP PlanslTIme as Public Health Control) 14. Water Supply - Approved Source/Sufficient CapacitylHot and Cold Under Pressure i~~~;illllrii.R~lim~I.~:f.::"::~':<'::<l:::< 15. Equipment Adequate to Maintain Product Temperature 16. Handwash Facilities Adequate and Accessible 17. Handwash Fa .. es wltli and Towels . 0 Evidence nsect ES 19. No Evidence of Rents/Other Animals . Toxic Items Properly Labeled/StoredlUsed 21. Manual Warewashing and Sanitizing at ( ) ppmllemperature 22. Mecnanical Warewashing and Sanitizing at ( ) ppmltemperature 23. Approved SewageIWaste.....ater Disposal System, Proper Disposal 24. Thermometers Provided/AccuratelProperly Calibrated (z. 20F) 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (Heimlich/Raw Shellfish WamingIBuffet Plate) 27. Food Establishment Permit SU~!?:~::::g . Pts COMMENTS: Pts ~ Pts 3. 4. 5. iblishment: MLIS/'T/.1G~)' /55-p . :; g )tal Demerits ollow-up Insp . rES NO Received by: ' Inspected by" t( TE~I 1"\0. 1. ,OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protection during storage, preparation, display, service, transportation. Outside storage area enclosures properly constructed, clean: controlled incineration. ~arbage & refuse contai insect/rodent proof, que Handling of food (ice) minimized. Utensils properly stored. Food (ice) contact surfaces: designed, constructed, maintained,installed, located. uate number, lean. Clean clothes, hair restraints Non-food contact surfaces: designed, constructed, maintained, installed, located. Walls, ceiling, attached equIpment: constructed, good repair, clean, surfaces, dustless cleaning methods.' Lighting provided as required, fixtures shielded.. . . constructed, maintained, Ventilation: Rooms and equipment - vented as required. Accurate thermo (1/4" IPS valve). Dressing rooms - room's 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. N~n-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: inst~lled, maintained. Clean, soiled linen properly stored., Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Reg~ed Food Service Manager registered with City, on site. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD 2. COOLIXG - POlenti"lIy h34ardous food cooled from l40'F to 70'F more than 2 hours OR 70'F to 41'F (4S'F) more than 4 hours OR prepared foods cooled t041'F (4S"F) more than 4 hours: ACTION: Voluntary destruction COLD HOLD - Potentially h34ardous food held above 41'F (4S'F) more than 4 hours: ACTIOI"\: Voluntary destruction - Potentiallyh34ardous food held above 4loF (4S0F) less than 4 hours: ACTION: Rapid cool. (e.g. ice bath) 3. HOT HOLD. Potentially h34ardous food held below l40'F more than 4 hours: ACTION: Voluntary destruction - Potentially hazardous food held below 1400F less than 4 hours: ACTION: Rapid reheat io l'6~'F or niore COOKIXG - Potentially hazardous foods undercooked: ACTION: Recook to properte~perature RAPID REHEATING - Cold potentially hazardous f~~~i~?ro~erly reheated: A~II?-N: R.ehcatrapilfly tOr,~S~-F HAAl> ~V ASHL~G ~ F~d-~~;l!?;~~~ ~b;~~ed~o(wa;~i~~'h~ds:Acrio~;' E~~i~teis1.Ii~~I~ 6ei#s,i:r~~te4:i~;!~~~, h~~d~b~(ore~titting\~Ork , a~daCtersm~king;e~ti~g:~,t~.n~~~~si'n_~~lh~.t?i;let.;:in~:aili1,ther'~m€S'specined-'n'i!i~~i1les. ., '. .,': _. ,- . '. - . - :-.,. - -.." .. -. . '. ., t.. APPROVED SOURCEJSOUNDCONDITION - Foods from unapproved sources/unsound condiiion: AcrION: Detenti~n'or voluntary destnictioii , PROPER HAl"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 CONT A:\IINA TION OF RA W/COOKED FOODS - Ready-to-Eat foods contaminated by raw potentially hazardous foods: ACTION: Voluntary destruction of ready to eat foods 4. s. 7. 9,10 11. n. 13. APPRO\'ED SYSTEM - HACCP Plans for ROP, shellfish tanks, variances, olhers. Written procedure for time as a public health control. .