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HomeMy WebLinkAboutTaco Diner 1 DAti-AS COUNTY HEALTH AND HUMAN SERVICES Environmental Health Divbion 2377 N. Sfemmons Frwy - Room 607 Dallu, Ten$ 75207 (214) 819-2115 Fax: (214) 819-2868 . ' ., J . . RETAIL FOOD ESTABLisHMENT INSPECl:ION REPORT . .... De$r'~~ll7l0L-' 11.;.-5';'0-5 ., .. dl'U:'4sE ./~, t()-~9'-os. 'p~:,rr"p"tl,o: R'~"I" i/ F'''m..p _ Comp";" ./ O<h" _ . D.t, 12J - Z~ -os .. 'Establi;shment: J.Ar - . Physical Address: I./C1 /. It...i.ANa,'A:. ).../AJ ,,,/J::Y{.s 1. . ........,. ...... .......t ......~A'o.~'...H-' 1ii.......-.::.:,.~"'"..,.~~ .......;.:~t';- ..-..c"":*,~~""".Jo.~' . q~~I~ ~~{ft~*I;>i~~W~Jo~~t:U.~ .~{:?J~t~}~'2 ~. ., ,a~q~..;~~.Q4n. .i..ro. ..".. 1..... Oi.: _ .!I.ettiY..~r.\f:;ll.o_ . Proper Cooling for Cookedl?repared Food ~Td flold (410FJ45"f) " 3.:.---HotHoTd (140'f) 4.;..Froper Cooklng Temperatures per PHF 5=-Rapid Rehealing (16S"F In 2 Hrs) FOodffem~eralures/~J~::>IJfseF ne~MQ-r J~ 1VD;1.I5'O'F ~. DEMERrrsi {8e-'~1ih:;1.iH:aRmi11:9m"&i'''~~~R'''~qt1W~m~ ;:'~A"'~!J""~~~ '~r,,:::t:S:'''''~''ri ...,....."-'~.~f. .'"<"'~-I""~~~' .,....i~f~:A~~ti- '- ......"'..,. :;''"'I.~ 'l<!\llvlauons:r.:>e U :lmmeula es;.vrrecuvt::'~ . 'f. c.."".s.. .~_, _~;~ ..,.., ~ ..____q _~_ '_".'_'_.__.~_~_^..__._.__.' __.__ li/Personnel with Infections ResliictedlExcluded ~roper/Adequate H2J1dwashing ~..A300d Hygienic Practices (EalingIDrinldngfSmokinglOther) 9vAPproved SourcelLabeling 1.G-. qound Condition' 1l.-{'roper Handling of Ready-To-Eat Foods 1~Cross'Corilaminalion of Raw/Cooked Foods/Other 1~Approved Systems (HACCP PI2JlSITIme as Public Health Control) 1 t Water Supply -ApproYed Source/Sufficient CapacitylHot and Cold Under Pressure D'EMERrT.S~ {~dn:--'.'~nB'r~'Ur"J'me;f(fm'>;[Iir~(~'~ "":1'-'~" '<fj~'",J~ >~.., . =--ti~""'" .<~-..PI'~'''''..c.-:f1<~~.r;~'''''~::1: ~ . 3' .,,:,~.. ~:V IQ a 0 ns. e Ulre. mil ",,",I a 'ti:0vTT""-'U" e . ~~.t..;..e...~ it.~m -~". >,~"w~'/'''''~.,.l:Jt\L.BA~''''''~~:~~'~Il';;~~~~~~c)J.~~~~~~::''''~~.:~,....-..t~,~J,1,t.; 15: Equipment Adequate to Maintain Product Temperature 16. Handwash Facilities Adequate 2J1d Accessible 17. Handwash Facmties with Soap 21ldTowels 1 a, No Evjdence of Insect Contamination . 19. No Evidence of Rodents/Other Animals 20..Toxic Items Properly LaheledlSloreclJUsed 1. Manual Warewashlng and S2J1itizing at ( 22. Mechanical Warewashing and Sanitizing at ( p 23. Approved SewageN/astewater Disposal System, Proper isposal 24. Thermometers Provided/AccurateIProperly Calibrated (:f:.20f) 5. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisones (Heimliclv'Raw Shellfish WaminsfBuffet Plate) v . 27. FOod EstabTIshment Permit . .' . ' . . ::~ta~ '~~Vi6flliti6rr<;:<m~"~R'-~'CO--~~CX;~NQt1f-a'f~-'doo7ik~~Th"'erN~m-~~~~&"'rres~~~.i! ... ...........-.-.-. : #- ......~.!...... h......_:?,,:.t..:I~~QS_..;....~_...~_ ro....___jl,_:..,,~r;.;:..................~.............~_"'.:...~ "'-1;. ~~.~~_.........~~_,,po~~...................... 5Pts 4Pts 3Pts' ':-1/fN~ (. Ro !5:AVRA.) Lv /tf81V 1lf7 /#Ii: SJcJ" ~ ST:1t'11?t> S#G 5'eLHaS. ~~ ~ q foW Demerits :=oUow-up Insp YES NO ReceIved by.1J.." Inspe~tcd by: OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protection during storage, preparation, display, service. transportation. Outside storage area enclosures properly constructed, clean: controlled incineration. Handling of food (ice) minimized. Utensils properly stored. Clean clothes, hair restraints L Garbage & refuse containers covered: adequate number, insect/rodent proof. frequency of disposaVclean. Floors . onstructed, drain:~od repair, covering " 1 sta latlon, dustless cleanmg ~s. ' Food (ice) c::ontact surfaces: designed, constructed. maintained. installed, located. ' . Non-food contact surfaces: designed, constructed, maintained, installed, located. -A ;( Li rovided as requi 'jJ()~en<iC IIV Ventilation: Rooms and equipment- Ware washing facilities, designed, constructed. maintained, installed, located, operated. Accurate thermometers, chemical test kits provided, gauge (1/4" IPS valve). Dressing rooms - rooins clean, lockers provided, facilities clean, located properly Wiping cloths: clean, use restricted. Premises maintained" free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Non-food contact surfaces of equipment and utensils clean. Single-service articles, storage, dispensing. Complete separation from living/sleeping quarters. Laundry. t- ~o re-use of Single/~:rvic~. PJ7I,mbing: installe~, mai&.ained.' ,~ , " nUJ!/? ~ /f2.L '1'(~ T01iet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Clean, soiled linen properly stored. Registered Food Service Manager registered with City~ on site. ~ 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 41'P (4S'F) more than 4 hours OR prepare4:foods cooled to 41 'P (4S'F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD - Potentially hazardous food held above 41'F (4S'F) more than 4 hours: ACTIO:\: Voluntary destruction - Potentially hazardous food held above 410F (4S0F) less than 4 hours: ACTIO;,\: Rapid cool. (t,g. ice bath) · 3. HOT HOLD - Potentially hazardous food held below 140"F more than 4 hours: ACTIO=": Voluntary destruction .' - Potentially hazardous food held below 140"F I.ess than 4 hours: AerION: Rapid rehtat to I6S'F or more' 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)' 10 I6soF 4. 5. 7. HAND WASHING - Food employees observed not washing hands: ACTIO;'\: Emploj'ees should be instructed to wash hands before starting work and after smoking, tating. drinking, using the toilet, and all other times specified in the Rules. 9,10 . . APPROVED SOURCE/SOUKD CO:\DITIO:'ll- Foods from unapproved sources/unsound condition: ACTi'O;'\: Detention or \"oluntalj' destruction 11. PROPER H..I,SDLI.\'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:\: Voluntary destruction . 12. CROSS CO:-.-r A:'>ll:\A TIO:'ll OF ft.\ W/COOKED FOODS. Ready-to-Eat foods contaminated bj' raw po'tentially hazardous foods: ACTIO~: Voluntary destruction of read)' to eat foods 13. APPROVED SYSTE:'>I - HAeCp Plans for ROP, shellfish tanks, \'ariances. others. Written procedure for tiOlt as a public health control.