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HomeMy WebLinkAboutRoly Poly .' DAtLAS COUNTY HEALTH AND HUMAN SERVICES Environmental He:lJth Division 2377 N. Sfemmons Frwy - Room 607 DaJ/.u, Texas 75207 (214) 819-2115 Fax: (214) 819-28'68 '. VI. ' pUJpOse of Inspection: Regular_Follow up _ Complainl_ Other_ . RETAIL FOqD ~TABLisHMENT INSPECTION REPORT . . .. . :.. ;. . .:. Dale /-/9-0& 'Establi;shment: '. .... 95" !'-1tiS/'P'?(.'(fn-, S"d~e ''t.) cF" . ...)':"-................."'. :"..'~~...y.;~;.~.....~r.:.~,.....':,.,~r:~~....~.,.~-....~"'h~")#"'.,;~~ Rg~~~t ~~.:1:;~W~,~..Il9.~~~..~~I~~~.CM~~~~ti. '.(.~h.ill.~J~~ ~y:!y.I,r;:.u.on~..:..~!tql,!!@-_:1.mm~~L~_~;,~[T~_~~.9.... 6. Personnel with Infections ResliictedlExcluded 7. Proper/Adequate H2fldwashing 8. Good Hygienic Practices (Ealing!Drin~JnglSmokinglOther) 9. Approved SourceJ1..aheling 10. $.ound Concretion' 11. proper Handling of Ready.To-Eat Foods 12. Cross-Conlaminalion of Raw/Cooked Foods/Other 13. Approved Systems (HACCP Pl2llsl1ime as Public Health Control) 14. Water Supply - Approved Source/Sufficient CapacilylHot and Cold Under Pressure j)"EMERiT.S~ {F.a-Cf1'i~%'hB1ifRuIpme;f(fl-ggITir~ts ::?;1.i37i?tS~m:~~ IVida~ons~e.~tJjre~inrme<irate':coif"earve'. ,'. ~~.\. ..^~;.. ?J4":-1-;i,/ .~,.w;,..-jo':4~;;:..;(~..~;.~~~,~-c,O;;f~~,;~~~~~::*'1IJ"",~,..,:-~~,foI'J!J1('.').,,~~~~' . '. 15; Equipment Adequate to Maintain Product Temperature 16. Handwash FacTIities Adequate and Accessible 17. Handwash Facilities with Soap and Towels 18, No E>1dence of Insect Contamination . 19. No Evidence of Rodents/Other Animals 20.,Toxic Items Properly LahelecllSloredJUsed 21. Manual Ware washing and Sanitizing at ( ture 22.. Mechanical Warewashing and Sanitizing at ( mttemperature 23. Approved SewageN/astewater Disposal System, Proper Disposal 24. Thermometers Provided/AccuratelPropeny Calibrated (:!:.20F) 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimlichlRaw Shellfi.sh WaminglEMfet Plate) . 27. FOod Establishment Permit ':~fu~ '~-M6i:~<;B:Vt~~~R'''''''''''''.co--~A8i~~'1rtf~''d:SODa~~'''efN~~~~~G?~rtr~~ .~~ .. # .........._~.;.-=;". u.r";....!.....~........._~~.t..:l~~QS_..:...~~..;.._~....y_ .I'o.~.....~t;.;..................._'.._~...,.~""o; ;.~.-'~~_.-....~_,.,;.;~~..........~...--.--.. 5~ . 4~s 3 Pts' 5 rota] Demerits ::oU 'Yeo;-up ~n~l ReceIved b ~ 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 disposaVclean. Clean clothes, hair restraints L. Floors, constructed, drained, clean, good repair,cov~ring installation, dustless cleaning metho~s.' . Food (ice) contact surfaces: designed, constructed, ma~tained, insJalled, located. . . . ,- Non-food contact surfaces: designed, constructed, maintained, installed, located. Walls, ceiling, attached equipment: constructed, good 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 thermometers, chemical test kits provided, gauge (1/4" IPS valve). Dressing rooms - rooms clean, lockers provided, facilities clean, located properly Wiping cloths: clean, use restricted. Premises maintainelfree 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. Clean, soiled linen properly stored. . , Registered Food Service Manager registered with City~ on site. ~ 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI:\G - Potentially hazardous food cooled from 140"F to 70"F more than 2 hours OR 70't: to 41"F (4S"F) 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 41"F (45 of) more than 4 hours: ACTIO:\: \'oluntary destruction - Potentiall)' hazardous food held above 410F (450F) less than 4 hours: ACTIO:'i': Rapid cool. (e.g. Ice bath) · HOT HOLD. Potentially hazardous food held below 140"F more than 4 hours: ACTIO:\: Voluntar)' destruction . Potentially hazardous food held below 140"F I.ess than 4 hours: ACTION: Rapid reheat to I6soF or more' COOKI:\G. Potentiall)' hazardous foods undercooked: ACTIO:-i: Re~ook to proper temperature RAPID REHEATI:\G. Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidl)' to 16soF HAND WASHING. Food employees 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. . 3. ~. 5. 7. >,10 . , APPROVED SOURCEISOUND COXDITIO:'ll- Foods from unapproved sources/unsound condition: ACTt"O:':: Detention or \'oluntal')' destruction. PROPER HA:\DLI:\G OF READY :TO-EA T FOODS . Ready to Eat foods handled with b.are hands and emplo)'ee did not properl)' wash hands before handling: ACTIO:\: Voluntary destruction . [ I. 12. CROSS CO:-'T A:\Il:\ATIO;-': OF fl.\ W/COOKED FOODS. Ready-te-Eat foods contaminated by raw poientiall)' hazardous food.: ACTJO:':: Volunta!")' destruction of read)' to eat foods APPROVED SYSTE:\J . HACCP Plans for ROP, shellfish tanks, \'ari~nces. others. Written procedure for time as a public health control. 13.