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HomeMy WebLinkAboutTom Thumb Snider Plaza ," -) DAti..AS comITY HEALTH AND HUMAN SERVICES Environmental Health Division 2377 N. Sfemmons Frwy - Room 607 Dallas, Tex:u 75207 (214) 819-2115 Fax: (214) 819-28.68 " RETAIL F09D ~TABLisHMENT INSPECTION REPORT . . #'. . . .... ~ . 0: P~seoflnspection: Rc~Ub.r./ Followup_ Complainl_ Other_ Dale "Establi;shmenl: "7 6 . '. i.MA~~/O"F C-o,llJ../7 /Xi(.. I';';~,c:- DEMERITS' fR([~1iIi;ftiHaWtm1r~""&i~"lEffi"'I"'tli?rm'ehfr- P<_t<J4!i=HS""~~ N'i01~oti~B~ "U-'~~J~e~are"BO~gciNe~tio '1-~(.."".~. u.#~., -.,. "0'" _ ..--.-q ,~._.._._ ___.._,,_..~__._~~_ . __.u 6. Personnel with Infections Resllictedro:cluded 7. Proper/Adequate H2tldwashing 8. Good Hygienic Praclices (EatinglDrinyJnglSmokinglOther) 9. Approved SourcelLabeling 1 O. ~ound Cond'rtion . ~ S rl-o t.;tt-., 11. froper Handling of Ready-To-Eat Foods 12. Cross-Contamination of Raw/Cooked F~S1Other 13. Approved Systems (HACCP PI21lSITime as Public H'eaJth Control) 14. Water Supply -Approved Source/Sufficient CapacitylHot and Cold Under Pressure iJEME'-Rrf.S~ {~c'URY~na~ggui'pm~TttR~ffITir~ts;~g..li*;t~:;.. ;;.'.i3Ti?fs<;-j}~! }"viOra1ions~e.-tljie~r"'rr,€{j,ata~C01T"e'CiNe'ACi:ioh'~No t, O~; . "" . ... :-:>.\. ..^\::..... ?J4',:~~(,/ -~"~~;"""1~4;';;~:t:2.111-~-;.~~mC",;~~~~~~"f:'l'~~'::;'~:~'';~,:~)'".~-'::''''''"",.:'..t.:.r"~~'~1!-l.'t:JI)~~~:~~~<<~~;::.....",.. I-J$IE ~:kDv) "16'0/= 15; Equipment Ad equate to Maintain Product Temperature 16. Handwash Facnilies Adequate and Accessible 17. Handwash FaciUlies with Soap 2lld Towels 18, No Evjdence of Insect Contamination. 19. No Evidence of Rodents/Other Animals 20..Toxic Hems Properly LaheledlStoreclJUsed 21. Manual Warewashing and Sanilizing at ( ) pp 22. Mechanical Ware washing and Sanitizing at (A i) p 23. Approved SewageN/astewaler Disposal System, Proper 24. Thermometers Provided/AccurateIProperly Calibrated (:.20F) 5. Food Contact Surfaces or Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimlichlRaw Shellfish WaminslBuffet Plate) . 27. FOod Establishment Pennit .':.~ta1S~ '~~"ir.l'I';:'t:'::r..!""l<(r.~~"~";'--=""'~~~"""~~"~"-on.'~N~~~"d'90"D:a~~"M':!t:'~~~r o~~;t;.:!:~~e.tr'dtr~.a*,>~"~ .. ., _..............:t:~8 ;~u':f.~~.!.e..~..~.!~:.:.f!:l~~QS...:~~~,~tt~-'!E~~.....,.....~.....cl...~".._..J_~...;.~~.;"l'.r~i~~~..Jh~~I~.!J;...~..~.~~~~...:::!',..;,. ~., 5 Pts /7 .r=J81.1,' r::- /.. . ~ t-..J~ 4 Pts I.{!ie (7J t<--11uJ IAJ I-JiU'C tJ .f-z./'(" l/v ,,'-, ,or- "'" r /(/~Q 3 Pts\.3 roW ot, :=oUow-up Insp YES NO 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. Garbage & refuse containers covered: adequate number, insect/rodent proof. frequency of c.I.isposal/c1ean. If..,,,. ~Ioors" ~onstructed, drain:~od repair, cov~ring ',' installatIon, dustless cJeani~. . Walls, ceiling, attached equipment: constructed, good repair, clean, surfaces, dustless c ethods. ~. Lighting provided as r7quir d, Clean clothes, hair restraints Food (ice) contact surfaces: designed, constructed, maintained, installed, located. . . ~"" Non-food contact surfaces: designed, constructed, maintained, installed, located. Ware washing facilities, designed, constructed, maintained, installed, located, operated. 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. _~on-food contact surfaces of equipment and ute Single-service articles, storage, dispensing. Premises maintained' free oflitter, 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 endosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Registered Food Service Manager registered with City; on site. EM ~O. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI:':G - Potentially hazardous food cooled from I 400F to 700 F more than 2 hours OR 70' F to 41"F (45 OF) more than 4 hours OR preparec!::foods cooled to 4lCF (4S0F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD - Potentially hazardous food held above 410F (45 OF) more than 4 hours: ACTIO:':: Voluntary destruction - Potentiallj' hazardous food held above 4 I OF (450F) less than 4 hours: ACTIO;-.l: Rapid cool. (e,g.lce bath) , HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO;'o<: Voluntary destruction - Potentially hazardous food held below 1400F I~ss than 4 hours: ACTION: Rapid reheat to 16S'F or more' COOKI:':G - Potentially hazardous foods undercooked: ACTIO;'o<: Re~ook to proper temperature RAPID REHEA TI;'o<G - Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidl)' to 1650F 3. 4. 5. 7. HA~D WASHI:\G - Food emploj'ees observed not washing hands: ACTIO;'o<: Emploj'ecs 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/SOUND CO:':DITIO~ - Foods from unapproved sources/unsound condition: ACTIO;-.l: Detention or voluntary destruction PROPER HA:':DU:':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:':: VoJuntaf)' destruction 9,10 12. CROSS CO:-.-r A~II:':A TION OF R.\ W/COOKED FOODS. Ready-to-Eat foods cont:uninated b}' ra\\' poientially hazardous foods: ACTIO:\': Voluntar)' destruction of read)' to eat foods 13. APPROVED SYSTE;\I - HACCP Plans for ROP, shellfish tanks, variances. others, Written procedure for time as a public health control.