HomeMy WebLinkAboutGreat Harvest Bread Company
Environmental Health Division
2377 N. Stemmons Fm)' - Room 607
Dallas, Texas 75207
(214) 819-2115 Fax: (214) 819-2868
RET AIL FOOD ESTABLISHMENT INSPECTION REPORT
IrposeofInspcction: Regular V Followup / Complaint_ Other
Date: 1(9- to-l9S
:tablishment: ~
\ysical Address: ~ t::;Ar
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1. Proper Cooling for Cooked'Prepared Food
2. Cold Hold (410F/450F)
3. Hot Hold (1400F) ,
4. Proper Cooking Temperatures per PHF
5. Rapid Reheating (1650 Fin 2 Hrs)
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6. Personnel with Infections RestrictedlExcluded
7. Proper/Adequate Handwashing
8. Good Hygienic Practices (EatingIDrinkinglSmokinglOther)
9. Approved Sourcell...aQeling
10. Sound Condition
11. Proper Handling of Ready-To-Eat Foods
12. Cross-Contamination of Raw/Cooked FoodslO1her
13. Approved Systems (HACCP PlansIlime as Public Health Control)
14. Water Supply - Approved Source/Sufficient CapacitylHot and Cold Under Pressure
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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
20. Toxic Items Properly LabeledlStoredlUsed
aJ Warewashing and Sanitizing at ( ) ppmllemperature
22. MecnanicaJ Warewashing and Sanitizing at ( ) ppmltemperature
23. Approved SewageNv'astewater Disposal System, Proper Disposal .
24. Thermometers ProvidecllAccIJratelProperly Calibrated (+ 20F)
25. Food Contact Surfaces of Equipment and Utensils CleanecllSanitizedfGood Repair
26. Posting of Consumer Advisories (HeimlichIRaw Shellfish WamingIBuffet Plate)
27. Food Establishment Permit
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5 Pts COMMENTS:
4 Pts
3Pt
folal 3m,
i=ollow.up Insp Received
YES NO
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"'Im:
Inspected by:
TOI i\0.
1.
OTHER VIOLATIONS WHICH MUST BE CORRECTED
Food protection during storage, preparation, display,
service, transportation.
Outside storage area enclosures properly construct~d, elf
controlled incineration.
Handling offood (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.
Non-food contact surfaces: designed, constructed,
maintained, installed, located.
Ware washing facilities, designed, constructed, maintained,
installed, located, operated.
Ventilation: Rooms and equipment - vented as requir~d.
Accurate thermometers, chemical test kits provided, gauge
(114" IPS valve).
Dressing rooms - rooms clean, lockers provided, facilities
clean, located properly
Wiping cloths: clean, use restricted.
Premises maintained free of litter, unnecessary articl::.s,
cleaning maintenance equipment properly stores.
Authorized personnel.
Non-food contact surfaces of equipment and utensirs clean.
Single-service articles, storage, dispensing.
Complete separation from living/sleeping quarters.
Laundry.
No re-use of single service articles.
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
COOU:\G - Pottntiallyhazardous food cooled from 140"F to 70'F more than 2 hours OR 700F to 41 OF (450F) more than 4 hours OR prep2J=d foods
cooled to" I OF (4S0F) more than 4 hours: ACTION: Voluntary dcstruction
2.
COLD HOLD. POlentially hazardous food held above 41 OF (450F) more than 4 hours: ACTIOi\: Voluntary destruction
- Potentially haz..aJdous food held above 410F (450 F) less than 4 hours: ACTIOi'i: Rapid cool. (c.g. ice bath)
J.
HOT HOLD. Potentially hazardous food held below 1400F more than 4 hours: ACTIO;,\/: Voluntary destruction
- Potentially hazardous food held below 1400F ~ 4 hours: ACTION: Rapid reheat to 1650 F or more
~.
COOKl:\G - POlentially hazardous foods undercooked: ACTION: Recook to proper temperature
5.
RAPID REHEATING - Cold potentially hazardous food improperly reheated: ACTIQN: Reheat rapidly to 16soF
7.
HMD WASHl"G. food employees observed not "";ashi~g hands: ACTION: Em'pio)"ccs""5hould be:: i(]s(ru~iid to wash ha~ds before starting I.ork
and after smoking, eaGtig; drinking, ~singthe toilct,.and all othu timesspeciCied in the Roley. "
9,10
APPROVED SOURCElSOUND C:Oi'iDITIO;'\/ - Foods from unapproved sources/unsound condition: ACTION: Delention" or volunury destruction
II.
PROPER HAi\DLlNG OF READY-TO-L-\. T FOODS - Ready to Eat foods handled with bare hands and employee did not properly wash h<.nds before
handling: ACTIO;\: Voluntary destruction
/2.
CROSS cmrr A~IIi\'A TIO:-l OF R.\. WfCOOKED FOODS - Rcady.to-Eat foods contaminated by raw pOlenlially hazardous foods: ACTIO,,:
VoluntdTY destruction of ready to eat foods
J3.
APPRO\TD SYSTEM - HACCP Plans for ROP, shellfish tanks, variances, others. Wrinen procedure for time as a public health conlIol.