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HomeMy WebLinkAboutSan Bolicious - New Environmental Health Division 2377 N. Stemmons Fry.)' - Room 607 Dallas, Texas 75207 (214) 819-2115 Fax: (214) 819-2868 RETAIL FOOD ESTABLISHMENT INSPECTION REPORT Irpose ofInspection: Regular V Follow up ./ Complaint _ Other Date /O-~/l-{}5 ;tablishment: lysical Address: ~I1IJ[fiif&~~~~i&fL~JiB\k~8~. 1. Proper Cooling for CookedlPrepared Food 2. Cold Hold (410F/450F) 3. Hot Hold (140oF) 4. Proper Cooking Temperatures per PHF 5. Rapid Reheating (16S0f in 2 Hrs) ::>odlTemperatures/1 . lLlJ!. . - iA d"'lk Gum 00 ~ff-. ,ov- ~ I~DT r . ~~WT;~ t46~. Flslt Yo~F ~~~j"""~"'~.LYil~!mkili~l"li.flll~i!\If:il'I!I.:j;~,.{:::::',;:".~ 6. Personnel with Infections RestrictedlExcluded 7. Proper/Adequate Handwashing 8. Good Hygienic Pr . Approved S rcell....al:!eling 10. Sound Cond 11. Proper Handling of Ready-To-Eat Foods ross-Contamination of Raw/Cooked Foods/Other p ~. 13. Approved Systems (HACCP Plansl1ime as Public Health Control) 14. Water Supply - Approved Source/Sufficient CapacitylHot and Cold Under Pressure )~~~~i~; I1llii~;~~lml!r:=~~*.~".. .".~.",.....t.:T~t~_:,v.<....^.~.,. uipment Adequate to Maintain Product Temperature 16. Handwash Facilities Adequate and Accessible 17. Handwash Fa ... and Towels . No Eviden' of Insect CO ination 19. No Evidence of Rodents/Other Animals 'c Items Properly Labeled1StoredlUsed 21. Manual Ware washing and Sanitizing at ( ) ppmllemperature 22. Mectianical Warewashing and Sanitizing at ( ) ppm/temperature 23. Approved SewageIWastewater Disposal System, Proper Disposal :rhermometers Provided/AccuratelProperly Calibrated (+ 20F) . ood Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimlichlRaw Shellfish WamingIBuffet Plate) 27. Food Establishment Permit . subkifulS:rk' .' ..... ~'... . IV '~.': 5 Pts 4Pts 3 Pts rinkinglSmokinglOther) . ~; S'rlY/E COMMENTS: ~ AJun(!Ej n~'-r.p C!.tP-e'u n- ~ . MSt&;Ji?ii> /tJ~ 1-05, (?4~4~5-Aj? db Ii . Received b J{, I--~ TDII\O. 1. 1. 3. ~. 5., 7. 9,10 II. 12. 13. OTHER VIOLA TrONS WHICH MUST BE CORRECTED Food pratectian during starage, preparatian, display, service, transportatIOn. Outside starage area enclasures properly constructed, cle cantrolled incineratian. Handling af faod (ice) minimized. Utensils properly stared. Clean c1athes, hair restraints Garbage & refuse cantainers cave red: adequate number, insect/rodent proaf, frequency af disposaVclean. ,""'--("\ , Floars, canstruc'ted, d~an, goad repair, covering ~" . installatian, dustless cleaning methads. ~" ' 'ling, attached equip~ent: constructed, good air, c an, surfaces, dustless cleaning methods. Lighting provided as required, fixtures shielded. Food (ice) contact surfaces: designed, constructed, maintained, installed, located. Jt- Non-faod contaCt surfaces: designed, canstructed, maintained, installed, located. Ware washing facilities, designed, constructed, maintained, installed, located, aperated. Ventilation: Rooms and equipment - vented as required. Accurate thermometers, chemical test kits provided, gauge (1/4" IPS valve). Dressing roams - rooms clean, lockers provided, facilities clean, lacated properly Premises maintained free of litter, unnecessary articl=.s, ./ cleaning maintenance equipment properly stores. / Authorized persanneL No. re-use of single service articles. Complete separation from living/sleeping quarters, Laundry. Plumbing: installed, maintained. Clean, sojled linen properly stored. i Toilet rooms enclased, self-closing daars, fixtures, goad repair, clean, proper waste receptacles. Registered Food Service Manager registered with City, on ~ site, ~O f)A7 AIC)7J~e ~/uea.J CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLl\"G - Potentially hazardous food cooled from 1400 F to 70' F more than 2 hours OR 700F to 41 0 F (45 OF) more than 4 hours OR prepucd foods cooled 10 41 0 F (45" F) more than 4 hours: ACTION: V olun la ry dcstruction COLD HOLD, Potentially hazardous food held abovc 41"F (4S"F) more than 4 hours: ACTIOI\: Voluntary destruction - Potentially hazardous food held above 41" F (45" F) less than 4 hours: ACTIOi':: Rapid cool. (e.g. ice bath) HOT HOLD - Potentially hazardous food held below 140"F more than 4 hours: ACTIO~: Voluntary destruction - Potentially hazardous food held below 140"F ~ 4 hours: ACTION: R:Jpid reheat to 16S"F or more COOKl:'\G - POlentially hanlrdous foods under cooked: ACTION: Recook (0 proper (emperature RAPID REHEATING - Cold potentially hazardous food improperly reheated: ACl),Q;-f: Rehea t rapidly to 165" F HM\D WASHL'\G - food employees observed nOl "";ashin'g hands: A CTlON: E~'pio)"e~s-5!iould be il1stru~(td in wash ha~ds before starti'g \.ork and afler smoking, eating; drinking, ~sing Ihe toilel,.and:i1L othatimesspeeified:in the'Roles. APPROVED SOURCE/SOUi':D COi':DITIO~ - Foods from unapproved sources/unsound condition: ACTION: Detention' or voluot:uy destruction PROPER HAXDLIi':G OF READY-TO_EA T FOODS - Ready to Eal foods handled wilh bare hands and employee did nol properly wash h2l1GS before handling: ACTIO:\: Voluntary destruction CROSS CO;\'1"" A:I I Ii':A TIO:\' OF R.-\. W/COOKED FOODS - Ready-to-Eat foods contaminated by raw potentially hazardous foods: AGIO,,: Voluntary deslruClion of ready to eal foods APPRO\TD SYSTE.\I - HACCP Plans for ROP, shellfish lanks, variances, others. Wrinen procedure for lime as a public health conlIoL