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Kathleen's Art Cafe & Bakery
" .' ....., DA~i.ASCOUNTY HEALTH AND HU~IAN SERVICES Environmental Health Division 2377 N. Stemmons Frwy-Room 607 P:dlas, Texas 75207 . (214) 819.2115 Fax: (214) 819-2868 p,~- "'''-n' <j-n~!L' ' ~TAli..F09D ~TABLisHMENT INSPECTION REPORT", _~ "'l! ' .~/. ~' .,rI'W "/0/.:7.5=,)$.. . ":..: '~.se~ 'p~s~rrnspection: Re~ular V Followup_ Complaint_ Other_ Date J~'-18'" 05 " 'Establi;shment: '. /~e:5 /5b~t=' 'DEMERITS' rp.e-'~ti1i:ertMaiWnIn"":;;"&J""~~~fr"""'dir€mW("". ::::.' ,-..,.. ,-.,..,-~~~ ~xrK>l"~""""""B .....,."-.....J~,..&i.......,.":~e;s.,.,.......4.AC.... ~-~(41RtSJJ'.;.'S ;a..:. ..,~.on...~.::.."".:ELq4!@..;.[!m~._L~J~;,.::..!J..f:f~ . JgL".'. 6. Personnel With Infections RestrictecllExc1uded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (EalinglDrinldnglSmokinglOther) 9. Approved SourcelL2beHng 10. S.ound Conortion ' 11. proper Handling of Ready.To-Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP Pl2nSlTime as Public Health ntrol) 14. Water Supply -Approved SourceJSufficient CapacitylHot and Cold Under Pressure j:}EMERr-f"'~ :~~c"ir"'WhBY"'""uf""'rTi"effitfm"fijr~nt.,. ~ . ;J.~' '3'1"':.&<;:: ~~aI?tr1s~ 'e~rfe~fmrne<i,~~m'tt~e' , o' '1; .,. .. ~(..^e.~. ?Jk.:.~;:~,~;,..-~~~..;2...~.",..~~:~~..'!Io-~;t~lef~~~~~o1'>>:.6:-::o.:~I:'~~_:~)'lo~-.::.,v..;-~,1Lr.i)';~~~~~~~:. 15; Equipment Adequate to Main!.ajn Product Temperature 16. Handwash Facnities Adequate and Accessible 17. Handwash Facili . 2IldTowels . 0 Evjdence 'nation . j.;;. . 0 Evidenc fooenlsl er Animals 20.,Toxic Hems ledlStoredJUsed 21. Manual Warewashing and Sanitizing at ( ) pp ra Mechanical Warewashing and Sanitizing at {~ 23. Approved SewageNr'astewater Disposal System, Pro lSposal ~. Thermometers Provided/AccurateIProperly Calibrated (:t. 2"F) D ' I<: . 5. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 25. Posting of Consumer Advisories (HeimlichlRaw Shellfish WaminsTBuffet Plate) . 27. FOod EslabTIshment Permit . .' . . . , -:SUDl-Ota~ '~~~;::~'I":~~.!""l:<"'T:~.4!""""'''';'''''''''''''~~::'''''''~~'~'';!;'''->~N--~o'~''d90N~~~N~'~~f'{~~~~cl?rnas-Yra~.J.-m;,~ . wi' .........._~..,;~ l~U~.~~.!.e..~.~!~:.:.f!:l~c:qQS~~...~~...::..~~~yc:;~f!!~..s5l....~. ..Vw.~..~....;.~ ~.J..!...~w~~J;;~~,,~~~....J...~~..~..::.~,... .., ~. . 5Pts 4Pts 3 Pts', Nor /lj'j>n"~ ~ IV~ ~ ~i-/-Nt, " tf'A.J~ S-L..or- .~~ ""r ~4e.k (du i..LJ,v(, - ~ ,~ ~Derrlerils ::oUow-up Insp Yes NO Inspe<<ted by: -:- VCle~n c~othe' Food (ice) ~ maintained, installe OTHER VIOLATIONS WHICH MUST BE CORRECTED N paration, display, ~/ Outside storage area enc10sur controlled incineration. ace~; designed, constructed, oCated. Garbage & refuse containers covered: adequate number, insect/rodent proof, frequency of disposal/clean. . .t..-. :j(;::)nstructed, drain:~ood r.epair, cov~ring '. InS a at IOn, dustless c1eani~o~s.' . V" ~\ .d.. r g ached equipment: constpUc\{d, good. ,I , surfaces, dustless c1eaning'ffieth~./ Non-food contact surfaces: designed, constructed, maintained, installed, located. Ware washing facilities, designed, constructed, maintained, installed, located, operated. Lighting provided as r7quired, fixtures shielded. Ventilation: Rooms and equipment - ve__ Accurate thermometers, chemical test kits provided, gauge (1/4" IPS valve). ,i______ Dressing rooms - rooms clean, clean, located properly _ Wiping cloths: clean, use restricted. _ -f.--- Non-food contact surfaces of ~quipment and ute Single-service articles, storage, dispensing. Premises maintained' free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. No re-use of single service articles. Complete separation from living/sleeping quarters. Laundry. ., 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. "EM 1'\0. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLl:\G - Potentially hazardous food cooled from 1.10oF to 700F more lhan 2 hours OR 70'F to .110F (45 OF) more than 4 hours OR preparec!:foods cooled to 41 'F (4S0F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD. Potentially hazardous food held above 410F (45 OF) more lhan 4 hours: ACTIO:\: Voluntary destruction - Potentiallj' hazardous food held above 410F (450F) less than 4 hours: ACTIO~: Rapid cool. (e,g. ice bath) · 3. HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO:\: \'oluntar)' destruction . Potentially hazardous food held below l40oF!llifun 4 hours: ACTION: Rapid reheat to 16soF or more' 4. COOKI:\G. Potentially hazardous foods undercooked: ACTIO:\': Re~ook to proper temperature RAPID REHEA TI:\G . Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidl)' to 16soF 5. 7. HA1'\D WASHI:'\G . Food emplo)'ees observed not washing hands: ACTIO:\': Employees should be instructed to wash hands before starting work and after smoking, eating, drinking, using the toilet, and all other times specified in the Rules. . II. . . APPROVED SOURCE/SOU1'\D CO:\DlTIO;-'/ - Foods from unapproved sources/unsound condition: ACTfoN: Detention or \"oluntalj' destruction PROPER HA:\DLI,'\G OF READY:TO.EA T FOODS,; Ready to Eat foods handled with bare hands and employee did not properl)' wash hands before handling: ACTIO:\: Voluntaf)' destruction 9,10 12. CROSS CO~T A:\Il:\A TIO;-': OF R.\ W/COOKED FOODS. Ready-to-Eat foods cont:mlinated b)' raw po'tentially hazardous foods: .-\CfIO:\: Voluntary destruction of read)' to eat foods 13. APPROVED SYSTE:\I . HACC? Plans for ROP, shellfish tanks, \'arfances. others. Written procedure for time as a public health control. ~p.. 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