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HomeMy WebLinkAboutCafe Trevi U:\.LL/-\.:l '--VU1~ I r n/:.,ALI n AI~U nU1VlAI'I ~t.KV ILt.~ Environmental Health Division 2377 N. Stemmons Frwy - Room 607 Dallas, Texas 75207 (214) 819-2115 Fax: (214) 819-2868 RETAIL FOOD ESTABLISHMENT INSPECTION REPORT 'urpose of Inspection: Regular V Follow up _ Complaint _ Other Date 11- 8-05 :stablishment: E ' 'hysical Address: 0 $i.JILJE1( iV'IVI:'A.f ~~~~}li;I"I~~~~;~&.\~w;rWJ&rn~~~f.'ililiil.i.!;jlii. 1. Proper Cooling for CookedlPrepared Food 2. Cold Hold (410F/450F) 3. Hot Hold (140oF) 4. Proper Cooking Temperatures per PHF 5. Rapid Reheating (1650F in 2 Hrs) :oodffemperatures t! J.hL/'fd.J S'''r /131J'P Owner.Si-f..EAA.'J..5j /.l.A(lWO 5 Za.s Phone: (d fl>./.) ~ 3 8'73 :;'.i:li~.II!:li;lllj!~ii!ii.ir::;li;irilliil;l:llll:;~il!llillr~lllllitrfll;IIII.I'I!lllljIIUIm;1 }~~~il' j~~Fji~iDz~ql~~~I~'~i.!~i;i!~'liIJil:.jll.i!lilll~ ,.: .. 6. Personnel with Infections RestrictedlExcluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (EatingIDrinkinglSmokinglOther) 9. Approved SourcelL.at1eling 10. Sound Condmon i:;i.!;!i.i:I:!il!ll:ijl!:ilj:j!;:~lj.li';!;;:!:IIIII'lill'!lI!lji:I;~II:I.li;fl.lil!I:llfllllltli~ii.r~jiti~11II:il(IBt~~~f:1 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 15. Equipment Adequate to Maintain Produ 16. Handwash Facilities Adequate an cessible 17. Handwash Facilities with Soap and 18. No Evidence of Insect Contamination 19. No Evidence of Rodents/Other Animals 20. Toxic Items Property Labeled/StoredlUsed 21. Manual Warewashing and Sanitizing at ( ) ppmllemperalure 22. Mechanical Warewashing and Sanitizing at ( ) pprnltemperature 23. Approved SewagelWastewater Disposal System, Proper Disposal 24. Thermometers ProvidedlAccurate/Properly Calibrated (~20F) 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimlichlRaw Shellfish WamingIBuffet Plate) 27. Fooa Establishment Permit SubtotalS>< PIs Pts Pt COMMENTS: 3 Ital Demerits )lIow.up Insp 'ES NO Inspected by: h OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protection during storage, preparation, display, service, transportation. Outside storage area enclosures properly constructed, cle controlled incineration. Handling of food (ice) minimized. Utensils properly stored. Garbage & refuse containers covered: adequate number, insect/rodent proof, frequency of disposal/clean. Clean clothes, hair restraints Food (ice) contact surfaces: designed, constructed; maintained, installed, located. Floors, constructed, drained, clean, good repair, covering installation, dustless cleaning methods. Non-food contact surfaces: designed, constructed, maintained, installed, located. Walls, ceiling, attached equipment: constructed, good repair, clean, surfaces, dustless cleaning methods. l- Ware washing facilities, designed, constructed, maintained, installed, located, operated. Lighting provided as required, fixtures shielded. Ventilation: Rooms and equipment - vented as required. Accurate thermometers, ~hemical test kits ~~ovid_ed, gauge (1/42Jjfr}J;.)'MC TE..fT ~r;;/{S Wiping cloths: clean, use restricted. Dressing rooms - rooms clean, lockers provided, facilities clean, located properly Premises maintained free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Non-food contact surfaces of equipme .~ utensils clean. ,...-'" \ Single-service artic.les, storag{~isP,e~. silnvg. ~/ S'iME 1v17H 1#"Jti'I).JE'5~r No re-use of single service articles. Complete separation from living/sleeping quarters. Laundry. Plumbing: installed, maintained. Clean, soiled linen prop.erly stored. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Registered Food Service Manager registered with City, on site. TOIi'iO. L CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOU:'\G - Potentially hazardous food cooled from 140' F to 70'F more than 2 hours OR 700F to 410F (450F) more than 4 hours OR prepared foods cooled to 41 OF (4S0F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD. POlentiallyhazardous food held above 41 OF (4S0F) more than 4 hours: ACTIOi'\: Voluntary destruction - Potentially hazardous food held above 410 F (450 F) less thiln 4 hours: ACTIOi'\: Rapid cool. (e.g. ice ba th) 3. HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO;\,: Voluntary destruction - Potentially hazardous food held below 1400F less than 4 hours: ACTION: Rapid reheat to 1650F or more ~. COOKl:'\G - Potentially hazardous foods undercooked: ACTION: Recook to proper temperature 5. RAPID REHEATING - Cold potentially hazardous food improperly reheated: ACDON: Reheat rapidly to 16soF 7. HA1'\D WASHL,G - Food employees observed not ,~as'hi;i hands: ACTION: Ernplorecsshould be jnsti-u~~tdio wash hands before starting \\"ork and after smoking, eating; drinking, using the toilct~'lnd Jill other times'specified-in the Roles. . 9,10 APPROVED SOURCE/SOUND CONDITlO:'-l - Foods from unapproveasourceslunsound condition: ACTION: Detention'or volunt.:>.')' destruction PROP ER HAi'iDLli'iG OF READY-TO-EA T FOODS - Ready to Eat foods handled with bare hands and employee did not properly wash hands berc handling: ACTIO;\: Voluntary destruction 11. 12. CROSS CO;\'T A:lIINA TION OF R-\ W/COQKED FOODS - Ready-to-Eat foods contaminated by raw potentially hazardous foods: ACTION: Voluntary destruction of ready to eat foods 13. APPRO\'ED SYSTE~I - HACCP Plans for ROP, shellfish tanks, variances, others. Wrirten procedure for time as a public health control.