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HomeMy WebLinkAboutMango's Thai Cuisine '-) DAtLAS COUNTY HEALTH AND HU~IAN SERVICES Environmental Health Division 2377 N. Stemmons Fn't)'-Room 607 D~1I2s, Texas 75207 . (214) 819-2115 Fax: (214) 819-2858 - 'r c"trnmck eo RETAIL FOOD ESTABLisHMENT INSPE<;J'I.O ONN] REPJID,T ' Ir-~~...t~.. '" ~E'm' Date . Ja.-I3- ~Q 'p~sc ofrnspection: Regular_Follow up _ Comptaint_ Other_ 'Establi,shmenl: H,4I\J. ('"..0 PhysTcalAddress: ~"IJ.j ,B'. L.oveA5hJ'. 'NIV-EM'I; .......-. ....., ......t ......~~~.,....i}i_. 1ii......:.:::.:,.~.....t(C~~ .......-:-:~tP-....c)"1:~...""""#.k..-tr""......~.. q~~~~ m~m"'~~~~m.eft.(~J.lb.~A~~~r.u...."" ,<:0 o'r...l.::i ""-...."" 1ViQla 0 ;one U e; I l.f.~Ii3:\":'-xJ """......e. 0" ."'.{ ,.: '" . i)== 1l. '" ~ .~... _ ..rl .n: ....W..... ..... ::>.. _.lI.. __ .1.\9i.ll.. 1 Proper Coolin9 for CookedIPrepared Food Cold Hold (410FJ45'f) 3. Hot Hold (140'F) 4. . Proper CookIng Temperatures per PHF 5. Rapid Reheating (16S'F In 2 Hrs) Focdlfemperatures ~. OBYtERffS1" {Re"~1Ui;~lii{aRcfinj"''':SW~~fr''"''Uit€"'''eriW ;:" 'A"'O;:;:::""~~~ .~....;:~~~'..,"......B. ...,...,........."'"'f~...tr.......l......-hS$.'"'...:t@,ii:~~ '1--~('=!k~~JJ!,.~ ~Y;Mr;:..u.on~~.::..:..~qL!!@.;J.mm.e:.~~~.~;.~IJ.A9_~~""'-'-".... 6. Personnel with Infections ReslrictedlExcluded 7. Proper/Adequate H2J1dwashing 8. Good Hygienic Prac1ices (Eatin9IDrin~ojng/SmokjnglOther) 9. Approved Source1l...aheHng 10. ~ound Concretion' 11. froper Handling of Ready-To-Eat Foods 12. Cross.Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP PI2IlSfTime as Public Health Control) 14. Water Supply -Approved Source/Sufficient CapacitylHot and Cold Under Pressure D'EMERff.S.~ {~c'Ti-"''Fa'nBY""",>'uI''<<J"M&f(fffi'~tiir~iS';iWitr,if@.-~ V:~. .-i....<5"Wrl~ ~'~..,.r."i" . '-tjts.?".,.., .<.~-..PI'N''''''''..:i::<.~';?~'''''''..!';:::l'!7..,..t'A''-:;:';-'''1:''' ., ~"J3.'?1S "......., .,VIO a ons)f?eglllre.. mrr=ula"""-"VTT,,^,,,ye I,;.uon.+ .... . _~. ... -"".\ ."^~~.. ~'.:~~(... .; -. )ofIo'";"~~;"'''''').,.l:4:}.;:);'(~A;~:#'.~::':~''~~;~~'f';~:''''A~~>>:.A:o:''':':*~~~:~)o'~:'::--'::',.........,~f.a..;~.~~1.*v~~~~;.7~;V,~ .. .-;; 15: Equipment Ad equate to Malntain Product Temperature 16. Handwash Facnilies Adequate and Accessible 17. Handwash Facifities with Soap and Towels IIV gi~ 71IvEL. ;;)/~ 8, No Evjdence of Insect Contamination . 19. No Evidence of RodenlslOther Animals O.,Toxic Items Properly Laheled/StorecllUsed 21. Manual Warewashing and Sanmzing at ( ) pp rature 2.2. Mechanical Warewashing and Sanitizing at (~ ppmll perature 23. Approved SewageN/aslewater Disposal System. P er Disposal 24. Thermometers ProvidedlAccurate/ProperlyCalibrated (:!:.2'F) . Food Conl:act Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisones (HeimlichlRaw Shellfish WaminslBuffet Plate) IIJ n-&-,IO.J . 27. FOod Estabnshment Permit . .' . . . ':~ia1S~ '~~V1~'i::~<;:<m~~"4R'''''''''''''CO''''''~A~ii'on~mtff6'i3:t-;~.d:SO"D:a~~Th'efN~r-"~~~~~~~ff'1..~.~ . ., .............,-.-. : ~ .ur,-.t~..~........_~~.~.}~~QS............~~~_~.y_ ....;..;.;.""'~t;.;:.................."...,""'-.i_<!....~"". ~~'''"~''''''''~''-~~~~'v'oO~~....;.o..,.:.~..- 5Pts 4Pts 3Pts' q ~ $I"OVE ~HB/:)I#if~ ;'6Pft..t- /xtt,~ ~~ #I..J .8~ b~ 8BYJ.~ ~ tJ'E1t.JAF~ Tl'LE /;AJ /~l;-~/~ f:Il~ Ge1t4~6 . "'WL~ fotal Demerits :=oUOW-tlp Insp . JII YES NO ReceIved bjir"'''''' Inspc;~tc;d by: OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protection during storage, preparation, di~pJ<lY' service, transportation. ,-/ A / _,I(-H~dling of food (ice) minimiz d. Uten Clean clothes, hair restraints Outside storage area enclosures properly constructed, clean: controlled incineration. Food (ice) ~ontact surfaces: designed, constructed. maintained. installed, located. . . '.......:. "'--.., Non-food contact surfaces: designed. constructed. maintained, installed, located. Ware washing facilities, designed. constructed, maintained, installed, located, operated. Lighting provided as r~quired, fixtures shielded. Ventilation: Rooms and equipment - vented as required. Accurate thennometers, chemical test kits provided, gauge (1/4" IPS valve), Dressing rooms - rooms clean, lockers provided, facilities clean, located properly Wiping cloths: clean, use restricted. ~r ~ Non-food contact surfaces of ~quipment and utensil~J 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 end os ed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Registered Food Service Manager registered with City~ on site. El\Il"O. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLl:'\G - Potentially hazardous food cooled from 1400F to 700F more than 2 hours OR 70' F to 410F (4S'F) more than 4 hours OR preparec!::foods cooled to 41 'F (4S'F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD - Potentially hazardous food held above 410 F (45' F) more than 4 hours: ACTIO:\: Voluntary destruction - Potentially hazardous food held above 410F (4S0F) less than 4 hours: ACTIO:-i: Rapid cool. (e,g. ice bath) · 3. HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIOX: Voluntary destruction - Potentially hazardous food held below 1400F I.ess than 4 hours: ACTION: Rapid reheat to I6soF or more' COOKl:'\G. Potentiall)' hazardous foods undercooked: ACTIO~: Re~ook to proper temperature RAPID REHEA TI:\G . Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidl)' to I6soF 4. 5. 7. HAi'\D WASHI:\G . Food employees observed not washing hands: ACTIO:-i: 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. . 9,10 I I. APPRO\'ED SOURCE/SOUi'\D CO:\DITIO:-r - Foods from unapproved sources/unsound condition: ACTfoN: Detention or ,'oluntalj' destruction PROPER H.J..:'\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: ACT!O:'\: \'oluntalj' destruction 12. CROSS CO~" A:'>II:'\A TlON OF RAW/COOKED FOODS - Ready-to-Eat foods contaminated b)' raw potentially hazardous foods: ACTIO:-i: \'oluntar)' destruction of read)' to eat foods 13. APPRO\'ED SYSTE:'>I - HACCP Plans for ROP, shellfish tanks, variances. others. Written procedure for time as a public health control.