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HomeMy WebLinkAboutPark Cities Baptist Church .- DA~i.AS COUNTY HEALTH AND HUMAN SERVICES Environmental Health Division 2377 N. SfemmonsFrwY-Room 607 Dallu, Tc:xaJ 75207 . (214) 819-2115 Fax: (214) 819-2868 \ ,'- - RETAIL FOOD ESTABLisHMENT INSPECTION REPORT _ . ...- . . . . :.. ; . ": 'p~sc oflnspeelion: Re~ular/ rollow up _ Complain!_ Other_ 'Establi,shment: '. 1_ ~. 3~ /ljrlo/'""- /'~A&.~ ~) DEMERrrs11R-g~n.n:er\JH:aRcm1ism"'&i"'rc-g~~trh,ms ;::.,- '4'<'P.tS"l.~~' -~.ol~r""''''''B-''''-'~''~J- ~'"'''''tfJ-f'~~''. ,""'.~~ti. ~...li~-...b,. il$.l~,....,...~on..~.:...::.~q4!@;.m.m~__~~..~':...[TA9~.___' _ __9..." 6. Personnel v.ith Infections Resll1ctecllExctuded 7. Proper/Adequale H2tldwashing 8. Good Hygienic Practices (Ealin,gIDrinldnglSmokinglOther) 9. Approved Sourcell..abeling 10. ~ound Condition. 11. f'roper Handling of Ready-To-Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other S Tl> /.l 13. Approved Syslems (HACCP PI2IlSIIime as Public Health Control) 14. Water Supply - Approved Source/Sufficient CapacllylHol and Cold Under Pressure D'EME8:r.--."~' ;~Cfti:-""'~n&'fM"''''uI'''''"rrren11re'>;rIir~n't...- .....-:,. .-..... 0"5 }'~ ~~.G:;~... .<~-"..E~.................::-.;.",,<S..,~..<(::r..~~..'V ~ ~~13!I:?iS -: ~,V-lOJations:Beglllre,.lmrr,:ealare:iGOrrectNei-\. on. _:_::: . _ .. .\. .......~.... ~ '~~"W;.........:r~#~~\;;r;;:"''''''~'.II-'~~~~''\fo:;t~lf~~~>>~::,l:''~~n:.t.'~"",..',l;.r.~~.tof:t:~~~~ .. 15: Equipment Adequale to Maintain Product Temperature 16. Handwash FacTIities Adequate 2tld Accessible 17. Hand'h-ash Facilili es with Soap and Towels 18, No E'1dence of Insect Conlamination . 19. No Evidence of Rodents/Other Animals 20..Toxic Ilems Properly LabeledlSlorecllUsed 21. Manual Warewashingand Sanitizing at ( ) ppmftem 22. Mechanic:al Warewashing and Sanitizing al clSb1 pp 23. Approved S ewageN{aslewater Disposal System, Proper 24. Thermometers ProvidedlAccurate/Properly Calibrated C'" 20F) . Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advtsories (HeimlichlRaw Shellfish Wamin.sIBuffet Plate) . 27. FOod Establishment Permit. . .. .' _. ':~ia~ ':;:;:;C"~~~'I-::-'::~..!""M("~:'~"';'''''''''''''~~''''''~~~~'i:-''''iN~o;.~o'~'H9b7Da~~~.N~~~I i~~~e.~m;..srFEftl~~:ff.-~ . . _....-~.,;~E i~U~.!::;y.!.e..~.~.!~J-.f:,:I~~QS':~_~~";'~~~..!E:~ro,,,,.~J~_,;..~~.._.~~..:.Tr~~..J:;.~.QQ& . ....4.___..;...:...-.--.;.~.., 5Pts 4Pts 3Pts. 7 fol.2l Demerits :=oUow-up Insp Yes NO Received by:. Inspe~ted 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 disposaVclean. Clean clothes, hair restraints . '. . . Floors, constructed, drained, clean, good repair, cov~ring ',' installation, dustless cleaning metho~s.' . , 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 - 've~ted as required, Dressing rooms - rooms clean, lockers provided, facilities clean, located properly Accurate thermometers, chemical test kits provided, gauge (1/4" IPS valve). 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 living/sleeping quarters. Laundry. No re-use of single service articles. Plumbing: installed, maintained. Clean, soiled linen properly stored. &. Registered Food S~rvice Manager registered with City; on N077~~ (]itPJ) Toilet rooms, endosed, self-clOSing, doors, fixtures'n,f repair, clean, proper waste receptacles. ~ EM 1'\0. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLl:\G - Potentially hazardous food cooled from 1400F to 700F more than 2 hours OR 70'F 10 410F (45 oF) more than 4 hours OR preparec!:foods cooled to 41 'F (4S0F) more than 4 hours: ACTION: Voluntary destructiol1 2. COLD HOLD - Potentially hazardous food held above 410F (45 oF) more than 4 hours: ACTIO:\: Voluntary destruction - Potentiallj' hazardous food held above 410F (4S0F) less than 4 hours: ACTIO:"i: Rapid cool. (e,g. Ice bath) 0 3. 5. HOT HOLD - Poteiltially hazardous food held below 1400F more than 4 hours: ACTIO:'\: Voluntary destruction .. - Potentially h=dous food held below 1400 F I:ss than 4 hours: ACfION: Rapid reheat to 16soF or more' COOKI:\G. Potentiall)' hazardous foods undercooked: ACTIO~: Re~ook to proper temperature RAPID REHEA TI:'\G . Cold potentially hazardous food improperly reheated: ACTIOi'<: Reheat rapldl)' to 1650F 4. 7. HAl'\D WASHIi'\G - Food employees observed not washing hands: ACfIO:"i: Emplo}'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/SOUl'\D CO:\DITIO;-'/ - Foods from unapproved sources/unsound condition: ACTIO:"i: Detention or voluntalj' destruction, PROPER H..\.:\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 9,10 12. CROSS CO~,. A~ll:\A TIO:"i OF RA W/COOKED FOODS. Ready-to-Eat foods contaminated b}' raw poientiallj' hazardous foods: ACTIO:"i: Voluntary destruction of read)' to eat foods 13. APPROVED SYSTE~I . HACep Plans for ROP, shellfish tanks, variances. others. Written prQcedure for time as a public health control.