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HomeMy WebLinkAboutle Madeleine French Bakery 0- DA~i.ASCOUNTY HEALTH AND BUr-rAN SERVICES Environmental Health Division 2377 N. Sfemmons Frwy-Room 601 Dallu, Tex:u 75201 . (214) 819-21IS Fax: (2I4) 8J9-2868 .p~seopnspcction: Re~ula.t'/ Followup_ Complaint_ Other~ - . - RETAIL FOOD ESTABLISHMENT INSPECTION REPORT . . 'O... ~ . . . :.. ; . ":. Date /-/9-~' OEstabltshment: M ~O cLe:;'/AJE.. PhysTcal Address: () '1l- - IAibBI/tfJMJ : . :1.:1 J V~S I . .......-. h.... ......t _.~~~.,...H-. 1t.........:.:,.~~:"\~ ..,.....~t": 4\c~~""~~.Jo~..' q~~~~ ~~m,.,~6)i\,SUm;e~~~Jo~~r:u.~ -:j<{~J~t~}..;,~ ~. ...a .~...:e~!=Il.!t(~~.mu.~lm.:_ .!l~~r..!::;U.o___ 1. PlOper Cooling for CookedIPrepared Food i:'" Cold Hold (41.F/45'f) '. . Hot Hold (140'F) 4. . Proper Cooking Temperatures per PHF 5. Rapid Reheating (16S'Ffn 2 Hrs) FOodJTem~eraluresmP1'~S /Jf5~F ,;QJi 'pIE _ /5otF . ~'Io';::-7TE5 /Jt5'F 0<11 t1ItC /'15:';:= . D EMERITS'- {R([~nn:~'liFiaRan1igr~oorc~RAAffjre:~ehtS ~(41~J~ rr~?J.i.P11~B[q~~!B:f[~~1t!~~ll~J~~l._.~~ 6. Personnel \'lith Infections Resliictecl/E):c1uded 7. Proper/Adequate H2fldwashing a. Good Hygienic Practices (Eating!Drin~JnglSmokjnglOther) 9. Approved Source1LaheHng 10. ~ound Condition' 11. proper Handling of Ready.To-Ea 2. Cross-Contamination of Ra ked F slOther 13. Approved Systems (HACCP line as Public Health Control) 14. Water Supply -Approved Source/Sufficient CepacitylHot and Cold Under Pressure 6EMERff.S.~ ,fNCfnRY~rm'f~ur"""p' . meffi1=i'e~fiir~'i'!N~; v"":' .-....... ."~m.r..;. .~~"~r.""t' ~ti...( ..~~l' .<~':::;::i..,.,. ~I...;.v.-.,-:N~.:f~..n~~~~~~,.. .;",...13!~.tS -,.'lj;; ?tVlO a ons'Pequlre.. mrr""",IQu,,:~rr~...e- "'t'V,\:,"^~:".. ",:r-l-;I.,f ."', >'-="~.;:/-.:r,.l;~;;\:~:';;";"~:.lf"~~:~:"~'~;'~~~~':l'f:'I'Att~>>~Jl.:f:~"';m)l',:.S': '. ~. '. . - 27. FOod Establishment Permit . .' .'. . '~~fu~ '~-::Vil'i;~<;E<m~'"~R''''""''''''-co--~/.:::ClroCi'i~~'+doo1k~'f.0t:IDi''ErN~m~~~6?~~~ff'2;.~t,~ . .". .... .'~....,.;.-: : "" ...r",;...,.t~'.~."'.u_~~.t.)~~QS_....~~.;w._ ~.......__.....:.:.:."", z;,.:.t~",,""'.;4...~. ."",""J_~"""~ """. ~~.~~.-....-....:J:t";:~_I$o~~.........~~ 5Pts 4Pts 3 Pts' IQ r~l.al Demerits :=oUow-up Insp YES NO 1S:Equipment Adequate to Malnl.ain Produ 16. Handwash Facilities Adequate and essible . Handwash Facilities wi1h Soap 211 owels 18, No Evjdence or Insect Conl.amination . 19. No Evidence of HodenlslOther Animals 20..loxic Items Properly labeledlSloredlUsed 21. Manual Warewashing and Sanitizing at ( 22. MechanicalWarewashing 2l1d Sanitizing at ( prnlt mperature 23. Approved SewageJ'Wastewaler Disposal System, Proper Disposal 24. Thermometers ProvidedlAccuratel?roperly Calibrated (;:I:. 2.F) 5. Food Contact Surfaces of Equipment 2l1d Utensils C1eanecIJSanilizedlGood Repair bEL 26. Posting of Consumer Advisories (HeimlichlRaw Shetlfish WaminslBuffet Plate) /./?Ef'9i/f ~~ /Jr ~ eiJnp S7A1-k . {I/.e7nv tJ I /; ~ /?/It-I'10 Ii.; ~LI/ (!~ ~t5 5Cc7)? . S/vefz.C:; S 1/..1 /l1!ifW I (P )$ ~ 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 'sposaVclean. . K.~C1onstructed. drain . e~n, g od repair. cov~ring ~on. dustless cleamh . s. . k . \~a!l~, ceiling, attached equipment: c?nstructed. ~~d ~clean, surfaces. dustless cleanmgmethod~ Lighting provided as r~quired. fixtures shielded. Ventilation: Rooms and equipment - 'vented as required. 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 (114" IPS valve). Dressing rooms - rooms clean. lockers provided. facilities clean, located properly :... Wiping cloths: clean. use restricted. _ l.- Non-food contact surfaces of ~uiprnent and ue _ Single-service articles, storage. dispensing. '. Premises maintaine~ffree of litter, unnecessary articles. cleaning maintenance equipment properly stores. Authorized personnel. No re-use of single service articles. K Plumbing: installe .;';~ed.) Toilet rooms end os. sing doors. fixtures. good repair, clean, proper waste receptacles. 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 COOLl:\G - Potentiallrhazardous food cooled from 1400F to 700F more than 2 hours OR 70'F to 410F (4S'F) more than 4 hours OR prepare4:foods cooled to 41'F (4S'F) more than 4 hours: ACTION: Voluntary destruction .. 2. COLD HOLD. Potentially hazardous food held above 410F (45' F) more than 4 hours: ACTIO:\: \'oluntary destruction . Potentiall)" hazardous food held above 41'F (4S0F) Jess than 4 hours: ACTIOi\: Rapid cool. (e,g. Ice bath) · HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO=": \"oluntary destruction - Potentially h:uardous food held below 140'F I.ess than 4 hours: ACTION: Rapid reheat to 16soF or more' COOKI:\G . Potentiall)' hazardous foods undercooked: ACTIO:'\: Re~ook to proper temperature RAPID REHEATI="G. Cold potentially hazardous food improperly reheated: ACTION: Reheat rapldl)' to 16soF 3. 4. 5. 7. HAND WASHI:\G - Food emplo)'ees observed not washing hands: ACTIO=": Emplo)'ec:s sbould be instructed to wash hands before starting work and after smoking, eating, drinking, using the toilet, and all other times specified in tbe Rules. . II. , , APPROVED SOURCEISOUl'\D CO:\DITIO;'lf - Foods from unapproved sources/unsound condition: ACTr'ON: Detention or voluntalj' destruction. PROPER H..\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 . 9,10 12. CROSS CO:-''- A~I1:\ATIO;-.l OF R.\ W/COOKED FOODS - Ready-to-Eat foods contaminated b)' raw poientiaIly hazardous foods: ACTIO=": \'oluntar)' destruction of read)' to eat foods 13. . . APPROVED SYSTE~l- HACCP Plans for ROP, shellfish tanks. variances. others. Written procedure for time as a public health control.