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HomeMy WebLinkAboutPicardy's Shrimp Shop .. DA~LAS COUNTY HEALTH AND HUMAN SERVICES Environmental Health Division 2377 N. SfemmonsFrwY-Room 607 Dallu, Ten.. 75207 . (214) 819-2115 Fax: (214) 819-2868 RETAIL FOOD ESTABLISHMENT INSPECTION REPORT . . .. ~ .. . .. :.. ; " .: P~seorrnspeclion: Regular .:/ rollowup_ CompTaint_ Other_ Date .l-;/.H.- ()(p ~. lii? 5CLp i't.5.~ Cl/'r'- . A ;:' {.l'!3rErI:ts $t~ . :.. ,Ie ;~/r- If- "' ...t<;.-....,..........."'. :":' ~~.~:~A'~r.:.~'''''''''~~t''''''~'$..''>I'-I\'''~-~''t:~iIlt~.~~.;o.. .. RJ~~~~F~t ~~"~~W1~.B~..llq~~.~,..9g~I~~~.~r.~?h~ '(.~hk~~JJ!..~ !i-Y:~,~.u.on_~.:.,>..el.ql:!!@.:I.mme:.~~~_~k::1'H.[T.A9_~:r.u.;_u..Q. ... 6. Personnel with Infections ResttictedlExcluded 7. Proper/Adequate Handwashing 8. Good Hygienic Pra .n,gIDrin~-jnglSmokingJOther) 9. Approved Sou __ 10. qound Cond"rtio 11. proper Handling of Ready-To-Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP PlansfTime 2S Public Health Control) 14. Water Supply -Approved Source/Sufficient CapacltylHot and Cold Under Pressure i)"EME'I3"rf.s~ ,r~c'Ti.-..'~iiB't::K.uY""'6ferfafg'Ylir~Y. -""1 .-..... .,~'~.r:~l ~....>,.,.,o ""'tj$!,,-, ....~-..PI."'."...?~.:f:;"~..;.;:~......~:7.,.. ...:",13!PiS ;"'i::: o:V-~a ons~egulre.. mll=uICl""."-"vTT<>YUve' "t-.....\. "."..':::.... .o;r::",,;~ .;.f.~,.~~./-)~4';,~~:t;o,;..;...;~".#.~~~~''')(lo:;t~,,~~..,.~~>>~::"*-,,'~_~)o',:.t.'~ 15: Equipment Ad equate to MainWn Product Temperature 16. Handwash Facilities Adequ Accessible 17. Handwash Facilitiesw' cap 211 Towels 18, No Evjdence or Insect Con 'nation. 19. No Evidence of Rodents/Other Animals 20..Toxic Items Properly LaheledlSlorecllUsed 21. Manual Ware washing and Sanitizing at ( 22. Mechanical Warewashing and Sanitizing at ( 23. Approved SewageN{astewaler Disposal System, er Disposal 24. Thermometers Provided/AccurateIProperly Calibrated (:!::. 20F) . Food Contact Surfaces or Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting or Consumer Advisories (HeimlichlRaw ShelJiish Warning/Buffet Plate) . 27. FOod EslabTIshment Permit . .. .'. . . -:~fu~ '~V16i"~<;E<m~"~"~";''''''''-''''''co-''~Aac:n~NCtrr6~EXcile'-dooDa~~ThEfNm:~~~~&"~m.~.~ . .. ..........-#--. :,. .ut'-.L....?......_~,,:.t.)~~QS~9...~~..;;.._tt..v_ "'-:..""~t~................1l""-..""'...._-:...,.~"'C. ~~.~........~.--............~..;:;.;.;,,,..~~..........~ 5 Pts 5 4 Pts t.f 3 ?ts. & ture """ 15 . ~. ~/om JAr ~. /AJ ,ftF'~'(... ~~ ~t) fVAlb~ BluY'7'h~'r- fota] Demerits :=oUOW-tlp Insp .I Yes NO Received by:-,,< Inspc<;ted 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. Garbage & refuse containers covered: adequate number, insect/rodent proof. frequency of disposal/clean. Clean clothes, hair restraints A ,,,(., ^~ _ Floors, constructed, drained, c1ean,}ood ~epair, cov~ring instaflation, dustless cleanIng memoc!s. Food (ice) ~ontact surfaces: designed, constructed, maintained, installed, located. . . " .1 Non-food contact surfaces: designed, constructed, maintained, installed, located. W. a1ls. ceiling, attached equipment: constructed. good ....'11 T lJ. . . repair, clean, surfaces, dustless cleaning methods. ~<._...."",.~.-..., ,: 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. .Z Premises maintained' free of litter, unnecessary articles, c1eqgi~~w~iQi~gf,g~e e~ui~~nt 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. ~ No re-use of single service articles. Pi~mbing: installed, m~intainep.< Clean, soiled linen properly stored. /.. . Registered Food S~rvice Manager registered wi'th City~ on Toilet rooms enclosed, self-closing doors, fixtures, good site. repair, clean, proper waste receptacles. ~1iI"f'/I:8' t.lUi!/AI .llilill: 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD 2. COOLl:\G - PotentiaIl)" hazardous food cooled from 1400F to 700F more than 2 hours OR 70' F to 410F (4S0F) more than 4 hours OR preparec!::foods cooled to 41'F (4S0F) more than 4 hours: ACTION: Voluntary destruction _;: COLD HOLD - Potentially hazardous food held above 410F (45' F) more than 4 hours: ACTIO:\: Voluntary destruction - Potentiall)' hazardous food held abovc 4IOF(4S0F) less than 4 hours: ACTI0~: Rapid cool. (e.g. Ice bath) · HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO~: Voluntary destruction - Potentially hazardous food held below 1400F I.ess than 4 hours: ACTION: Rapid reheat to 16soF or more' COOKI:\G. PotentialI)' hazardous foods undercooked: ACTIO~: Re~ook to proper temperature RAPID REHEATI:\G - Cold potentially hazardous food improperly reheated: ACnON: Reheat rapidl)' to 16soF 3. 4. 5. 7. HAl'\D WASHIl'\G - Food cmplo)'ees observed not washing hands: ACTIO~: Emplo)'ees 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/SOUl'\D CO:\DITIO~ - Foods from unapproved sources/unsound condition: ACTt"ON: Detention or \'oluntalj' destruction. - . ,l 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.\': Voluntary destruction 9,10 12. CROSS CO~"T A:'tII:\A TIO:-.I OF RA W/COOKED FOODS. Ready-to-Eat foods contaminated b)' raw poientiaIly hazardous food.: ACTI0~:' Voluntalj' destruction of read)' to eat foods -' 13. APPROVED SYSTE:\J - HACCP Plans for ROP, shellfish tanks, vari~nces. others. Written procedun: for time as a public h.:alth control.