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HomeMy WebLinkAboutMorgan-White Catering .- DA tLAS COUNTY HEALTH AND HU~IAN SERVICES Environmental Health Division 2377 N. StemmonsFnvy-Room 607 Datl2f, Tens 75207 . (214) 819-2115 Fax: (214) 819-:2868 ,'- , 'P~scoflnspeetion: Rc~utar -./ Followup_ Complainl_ Other_ .~ . , RETAli,FO<?D~TABLisHMENTINSPEcrIONREPORT . . .. .....; .. ":. Dale /--.;/8-(k' 'Eslabti;shmenl: H O~~ -- JJ Jf1re: lfIt'r!:AIN& PhysTcalAddress': 2~OJ - fEN~' WIVens"t- 0......-. ....... ......~ _.~~~!I..H-. 1il......:.:.;.;,.~~Y'\~ ......~:~t";- .....~,...~"'i"'..r~... qg.M5'~~&~ W~<!L~~~Jlm'~r~J.,~~.J~~r:u.... - ~~.< .1r,.,9}tf:'2 W"JQI.ajtqr.w.."Q~~U}t~Ul1 W~If.h~~.u..~~J;\j:;U.oll 1. P per Cooling for Cookedl?repared Food Cold J-Iold (41"FJ45'f) 3. Hot Hold (140'f) 4. . Proper CookIng Temperatures per PHF 5. Rapid Reheating (16S'Fln 2 Hrs) FoodlTemperatures " ~. 'DEMERITS" rRe~nn;~liH3Ramt~"'''&lra~~R'''~t€-'''''' ::;,v,~"~",,,,,~~ '~",,:::i~f-'~'B' """,,,,,-,.-~t'~,...tr.-l"'v,.$.,,...,:t-?J;';'"<J!.'"-ti' 'f.~hl"i!-",jJ:..~ ~Y:M,C;:)JPn...~..::..:.~q4!@..:I.mm~~~~.~,,~[T.A<;:.~"""i._Q._ 6. Personnel with Inlections Restricteclrexcluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (EalinglDrinldnglSmokinglOther) 9. Approved Source/Labeling o. S.ound Conortion . 11. froper Handling 01 Ready-To-Eal Foods 12. Cross-Contamination 01 Raw/Cooked Foods/Other 13. Approved Systems (HAecp PlansfIime as Public Health Control) 14. Water Supply -Approved Source/Sufficient C2flacityn-lot and Cold Under Pressure D"EME~Rff.S~ r.~d'ir"'Wna'f'-~ui"""nfe;r~f(f&""[Jir~"ts'; ~~f.' -"~ '-'~-,' '<~~'t:f, i~-tiW,,~~l~~t..P,'I'''''''''';-:f):i"~'n-~'''-~~ .....t'iT"':." ~~{?l.e,~l::f,;fu ~~.B.!J.f4~\.~.2~J,c.e~,.~!J~1.f.J$.;~!!~~~;..""'..,"'..... .~,....,J:.~t....;.,._""",,,,~;...,,, 15; Equipment Adequate to Maintain Product Temperature 16. Handwash FacniliesAdequale and 7. Handwash Facilities with Soap d 1 B. No Evjdence 01 Insect Contamina 19. No Evidence 01 Rodenl.sJOther Animals 20..Toxic !lems Properly LabeledlSlorecl.l\Jsed 21. Manual Warewashing and Sanitizing at ( 22. M echanicaJ Ware washing and Sanitizing at ( ppmltemperature 23. Approved SewageN{astewater Disposal system, Proper Disposal 24. Thermometers Provided/AccurateIProperly Calibrated (.:!:. 2'F) 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (Heimliclv'Raw She1lfish Waminsl8uffet Plate) . 27. FOod Establishment Permit . .' .'. . .:~ta~ '~~";;~'I':~':r..!""l:c(r.~,;,~,."""t''';'''''''''''~~~'''''''~~...~j:''''''~.N~otmo'~-'dOO""!Da~~~.N~'~~1 ':i~~~~e'r'-&,~~~~,~ . ., ......-.:S..:~.B; :~ur:r?~~.!.~...~,..::~:.!~:.:.f!:l~~QS~~...~~:..~tT....~-!E~~$~...""lO"..1...~."'-"~-~~~4III.J~""'~fcw~_i%::'~.J:';~~I~~,...J..~~~~-~~"'~.' 5Pts 4 Pts 3Pts' '. Inspe~ted by: rote] Demerits :=oUOW-L1p Ins? Yes NO 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. Clean clothes, hair restraints A Garbage & refuse containers covered: adequate number. insect/rodent proof. frequency of disposaVclean. floors.,:onstructed, draine:d, cle'an, good ~epair.~' , installatIOn, dustless cleanmg methoc!s. ' 'l-J Food (ice) !=ontact surfaces: designed. constructed. maintained. installed, 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 - ~erited 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 maintained' free 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 Jiving/sleeping quarters. Laundry. No fe-use of single service articles. " Plumbing: installed, maintained. Toilet rooms end os ed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. ~ 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLl:'\G - Polenliall)' hazardous food cooled from 1400F to 700F more than 2 hours OR 70' F 10 41 of (4S0F) more than 4 hours OR preparec!:foods cooled to 41'F (4S0F) more than 4 hours: ACTION: Voluntar)' destruction 2. COLD HOLD. Potentially hazardous food held above 41 of (4S0F) more than 4 hours: ACTIO:\': Voluntary destruction - Potentially hazardous food held above 41'F (4S'F) less than 4 hours: ACTIO:-i: Rapid cool. (e.g, Ice bath) · HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACnO=-:: ,"oluntaT)' destruction - Potentially h=dous food held below 1400 F 1;5s than 4 hours: ACTION: Rapid reheat to 1650 F 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 rapidl)' to 1650F HAND WASHING. Food emplo)'ees observed not washing hands: ACTIO:\': Emplo)'ec:s should be instructed to wash hands before starting ,,'ork and after smoking, uting, drinking, using the toilet, and all other times specified in tbe Rules. ' 3. 4. 5. 7. 9,10 . . APPROVED SOURCEISOUi'\D CO:\'DITIO~ - Foods from unapproved sources/unsound condition: ACTfox: Detention or ,"oluntaT}' destruction PROPER IU.:\DLI:'\G OF READY:TO-EA T FOODS. Ready to Eat foods handled with bare hands and employee did not properly wash hands before handling: ACTIO:\': Voluntar)' destruction . CROSS COXT A~II:'\A TIOX OF R.\ W/COOKED FOODS - Ready-to-Eat foods contaminated b)' raw poientially hazardous Coods: ACTIO:'\: Voluntar)' destruction of read)' to eat foods APPROVED SYSTE~I . HACC? Plans for ROP, shellfish tanks, vari~nces. olhers. Written prQcedure for time as a public health control. II. 12. 13.