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HomeMy WebLinkAboutPenne Pomodoro DAti-AS COUNTY HEALTH AND HUMAN SERVICES Environmental Health DivisIon 2377 N. Sfemmons Frwy - Room 607 . D.allu, Texas 75207 ,~ (214) 819-2115 Fax: (214) 819-28~ . , , ~. . L" -:J', RETAILFOODESTABLisHMENT"iNSPECTIONREPORT . ," ~ ~:t-:- ,,,,.. ~...." . . . . " . a LJ~.. ...., ~, . "1"--" '" 0#. .... \..:::t..~e C .P~S~'OflnSpeCt.ion: Re~uta.r ../ Followup_ Comptainl_ Other_ Dale ,/-10 ~.. D(P , ' " ~. /-?/iVi>>..., J~? / Ifl~ &'-4.;~5.5 /41F 5~~ //jlI"J:" DEMERITS1 (P'-g~nn;~umRtm1t~"'''&i'ffi~~ft'''''mtlm'''''''' , :::'" ,-..,.oz::,,",~:>~ 'c'l:l';1:::'::;:W""""'ri """'''''-'~'~/'~''''tr.''''''l'''~~'''''''~f~:f<~;:- 'f.-~(4J1:-I<~):;;"~ i~(!::-!.'.c::..u.on_~.:..D.!'tql!!@.~mm.~~~~_~;,~tTJt~_~~..!'!..__, 6. Personnel with Infections RestnctedlExc1uded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (EalingIDrinkinglSmokinglOther) 9. Approved SourcelLabeling 10. ~ound Cond"rlion' 11. proper Handling of Ready-To-Eat Foods 2. Cross.Con Foods/Other . Approved Systems CCP PI e as Public Health Control) 14. Water Supply -Appro rce/Sufficient CapacitylHot and Cold Under Pressure i:3'EMERr.TS.~i ,f~cmffij~n&1~u!~p' . Merrn:l1tg'mr~':ffi::~n'i's~r~1:0t;, a_~ ~-; ._'~.. '-r.5't~'~j~ ~~.~ . ~ti.:~<:."No" .<~~_...,. ~1"';'~.~iI,u..:-,;.~ty.;~n~~~~"!r,"""'A~~"~'~"" ~;(.~10: ~,..,.13?9.iS -;':<W; ~:VIO a ons::Beqlme,~ mrtJ.eOlare::0vTT=..u"e I,;,Uo,n,.;! ,~': , ,L ,h' ," ..-...,.\.._~..... ""':~~'.:' ", )."""'=)~~;/....~~4~'::\;':t~"'~:#'~:.::e:!'i~-C".;~~~':)"~~~:f*"';~,~",:.t-.::.",A'..~c.n..:~~~...~~~~.~;.,t:'q;~~.......... " 15; Equipment Adequate to MainWn Product Temperalure 16. Handwash FacTIilies Adequate and Accessible 17. Handi'r"aSh Facilili es with Soap 2Jld Towels 18, No Evjdence of Insect Contamination . 19. No Evidence of Rodents/Other Animals 20.,Toxic Ilems Properly l..aheledlStoredJUsed 21. Manual Warei'r'aShing and Sani6zing at ( ) pp lure 22. Mechanical Warewashing and Sani6zin,g at 00 pmlle eralure 23. Approved SewageN{astewater Disposal System, Pr isposal 24. Thermometers ProvidedfAccurate!Properly Calibraled (:.20F) 25. Food Contact Surfaces of Equipment and Utensils CleanedfSanitizedlGood Repajr 25. Posting of Consumer Advisories (HeimliclVRaw Shellfish WaminglBuffet Plate) . 27. FOod Establishment Permit ' .' . . . ':~fu~ '~~~;:P'J"~'::'.!-""Ml';:'~~~";'''''''''''~~~'''''''~~''''~'''-'~N~~~'>d901W~~7.h~N-'~~f'{~~~rr~mas-"1?'~~~,~ . , ......---:>..;~E l~.r~.t~u~.~.!~:.:.~y:I~~QS...:9...~~...:...~P"...~...!.E;~f!!~....cl...;. .,_.~_~..;.~ "'I.01~-~kW~~~~~RU1J;:r~~..~.~..-:--..,-~.,. . "'!o. . 5Pts 4Pts f ~ 4u-;:&-o aw~ ~ /KJ'~ 3Pts' r roW Demerits E=oUOW-tlp Insp ,,.L YES NO ReceIved bV~ Inspe~led by: ~. Foo~ p;otection servIce, transpo OLA TIONS WHICH MUST BE CORRECTED eparation, display, Outside storage area enclosures properly constructed, clean: controlled incineration. " Handling of food (i~). . . . Utensils properly stored. b Clean Clothes.f s~inls Food (ice) ~onta ces: designed, constructed, maintained, installed, located. Garbage & refuse containers covered: adequate number, in_sect! dent proof. frequency of disposaVclean. L (~-"ors . onstructed. drain:~od ripair. covering . '-.; atlon, dustless cleam~as. . _ t.- ~e' . attached equipment: c~nstructed, good repai ean, urfaces, dustless cleaning methods. ~ Lighting ovided as r7quired, fixtures shielded. /AA'1AF::7'tS"E. 11../ J..J/t-I'f'"11(J ~~ _ Vefiffiafion: Rooms and equipment: veii"teaasrlquired:' ~ 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. /"rT _ (.. Non-food contact surfaces of equipment and utens~ Premises maintained' free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Single-service articles, storage, dispensing. Complete separation from living/sleeping quarters. Laundry. No re-use of single service articles. .' Plumbing: installed, maintained. Clean, soiled linen properly stored. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Registered Food Service Manager registered with City; on site. .lliliQ., 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI:'\'G - Potentially hazardous food cooled from J400F to 700 F more than 2 hours OR 70' F to 410 F (45 OF) more than 4 hours OR preparec!::foods cooled to 4 J 'F (4S0F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD - Potentially hazardous food held above 41 OF (450 F) more than 4 hours: ACTIO:'\': Voluntary destruction - Potentiallj' hazardous food held above 410F (450F) less than 4 hours: ACTIO:": Rapid cool. (e,g.lce bath) · HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO:"i: Voluntary destruction .' . Potentiall)' hazardous food held below 1400F I.ess than 4 hours: ACTION: Rapid reheat 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 rapIdJ)' to I650f 3. 4. 5. 7. HAND WASHING. Food employees 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/SOUND CO:'\'DITION - Foods from unapproved sources/unsound condition: ACTfo;'\: Detention or voJuntalj' destruction 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 CROSS COXT A:'>Il:'\A TION OF RA. W/COOKED FOODS. Ready-to-Eat foods contaminated bi' raw potentially hazardous foods: ACTIO;,\: Volunlar)' destruction of read)' to eat foods 9,10 12. 13. APPROVED SYSTE:'>I . HACC? Plans for ROP, shellfish lanks, variances. others. Written procedure for time as a public health control.