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University Shell Center
Environmental Health Division .1.317 l)t.Stll~~Oqs"FtlY}l. ~ ~qom60!1 i i '~_t",_,,' __,'" ;~,;,!'_: '; _"', _".-" _',. " """""_ ,", ,-'___,,_ Dallas, Texas 75207 (214) 819-2115 Fax: (214) 819-2868. 'L RETAIL FOOD ESTABLISHMENT INSPECTION REPORT - - -. '''' ... .......-..._.a...a ~.~ '- ....... '-'l'.I.t"'LI" oJ.LJ.l\. ,. ..I'-J.:,,~ -;/ rpose ofInspection: Regular _ Follo\\ up _ Complaint Other Date 1/-3--05' lablishment: /fELL .sl?iV7~ ysicalAddress: i-J1155 tovEAS 4; LlA.lIV~SI . (~~}liNl i:~~.~~;~~\~wiErilk~lJ~~.;.~~"'" 1. Proper Cooling for CookedlPrepared Food 2. Cold Hold (410F/4SoF) 3. Hot Hold (140oF) 4. Proper Cooking Temperatures per PHF 5. Rapid Reheating (1650F in 2 Hrs) odff emperatures' "~ ~.~j."".'..' ;1:~~~~ie~~'~I~~I;'~'iIE~.:'~'::'......<.. 6. Personnel with Infections RestrictedlExcluded 7. Proper~"1~eq~ate Handwashing B. Good Hygienic Practices (EatingIDrinkinglSmokinglOther) 9. Approved Sourcell.a!:!eling 10. Sound Condi1ion 11. Proper Handling of Ready-To-Eat Foods 12. Cross-Contamination of Raw/Cooked' FOodS/Other 13. Approved Systems (HACCP PlansfTIme as Public Health Control) 14. Water Supply -Approved Source/Sufficient CapacitylHot and Cold Under Pressure M.~~ifli'[~llllll~m~~~&II!~:'~"1i"i":"'X' 15. Equipment AdequatE! to Maintain Pfl?ductTemp'e~ture 16. Handwash Facilities Adequate and Accessible 17. Handwash Facilities with Soap arid Towels 1 B. No Evidence of Insect Contamination 19. No Evidence of Rodents/Other Animals 20. Toxic Items Properly LabeledlStoredlUsed 21. Manual Warewashing and.Sanitizing at (, : /) ppmllemperalure 22. Mecli' ~washing and Sanitizing at ( ) ppmltemperalure ro~ Sewa' elWaste.....ater Dispos?! System, Proper Disposal rovided/AccuratelProperty Calibrated (:!:. 20F) ct Surfaces of Equipment and U1enSils Cleaned/Sanitized/Good Repair 26. Posting of Qonsurner Advisories (HeimlichIRawShellfish\WamingIBuffet Plate) 27. Food Establishment Permit . :' .~ It;i~~?.lt~A ..........]~[i '''",- - ibkifulS:% . ... . "."....~.. ".'. COMMENTS: :s s s 3 Demeriti v-up Insp NO Inspected by:, TDI 1'\0. 1. OTHER VIOLATIOlN"S"WHICHM'USl'BE CORRECTED Food protection during storage, preparation, display, service, transportation. '(1' Outside storage area enclosures properly constructed, clear 'controlled incineration. Handling offood (ice) minimized. Utensils properly stored. Garbage & refuse containers covered: adequate number, insect/rodent proof, frequency of disposaVclean. Clean clothes, hair restraints 1/ ;L ched equIpment: constructed, good aces, dustless cleaning methods.- , . Flo,ors, con~tructed, drai installation, dustless de . . Food (ice) contact surfaces: designed, constructed, maintained, installed, located. . . , , Non-food contact surfaces: designed, constructed, maintained, installed, located. Ware washi~g fa~i1ities, designed, 'constructed, maintained: installed, located, operated. ighting provided as required, fixtures shielded.. Veritilation: 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 Wiping cloths: clean, use restricted. Premise$ maintained free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. . . Non-food contact surfaces .of equipment and utensifs clean. Single-service articles, starage, dispensing. Completeseparatian from living/sleeping quart~rs. Laundry. No re-use of single service articles. Plumbing: inst~lled, maintained. Clean, soiled qneJl p~aperly st~red.. . Toilet roams enclosed, self-dosing doors, fixtures, gaod repair, clean, proper waste receptacles. Registered food SerVice Manager registered with City, on site. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLl:\G - Potentially hazardous food cooled from 140' F to 70'F more than 2 hours OR 700F to 41'F.(4S'F} more than 4 hours OR prepared foods cooled to 4tOF (4soF) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD - Potentially hazardous food held above 41 . F (45 oF) more than 4 hours: ACTIOi\: Voluntary destruction - Potentially hazardous food held above 410F (4S0F) less than 4 hours: ACTION: Rapid cool. (~.&. ice bath) HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO:-l; Voluntary destruction ~ Potentially hazardous food held below 1400F less than 4 hours: ACTION: R:ipi,d reheat to i~~~~ or plore COOKl:\G - Potentially hazardous foods undercooked: ACTION: Recook to proper le~perature 3. 4. 5. RAPID REHEATING - Cold potentially hazardous food improperly reheated: A.ffiOJ'!; Reheat rapidly tol~50.F . ~ _ _. _ .. --.-' '__.....--:--.-4.._. _.... ':: .~'; .' 0"" ., ..;........; ,,_._ . __ HAr-.1> WASHI.'lG - food cmpl~y~~s oOJerved not' waiili;;-g h~dS: Acrio~: E~pi~ieisjli~iilillieiiisii-u~te~To \vas~. b~n~' berore s~rling w.ork and after smilking, eating: drinking, ~sing.lhe toik~a'n~: ~I o.th:~i- .timesspecifiedin i~-~'RiiieS.:. . -'. - - ~ . _:.~.- _.: -' '. -.:" -..... ". . -.. 7. 9,10 AI'PROYED SOURCElSOUND CONDITION - Foods from unapproved sourcesfunsound condition: ACTION: Derenti~n' or v~luoury destnieiion . II. PROPER HA.'\DLING 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 CO;"\'T A:\IINA TIO:-l OF R-\. W/COOKED FOODS - Ready-to-Eat foods contaminated by raw potentially hazardous foods: ACfIO;";: Voluntuy destruction or ready to cat foods 12. 13. APPRO\'ED SYSTEi\l - HAeCp Plans for ROP, shelllish tanks, variances, o[h~rs, Written procedure for lime as a public health control.