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HomeMy WebLinkAboutBalls Hamburgers -." DAti..AS comITY HEALTH AND HUl\iAN SERVICES Environmental Health Division 2377 N. Sfemmons Frwy - Room 607 Dallas, Texas 75207 . (214) 819.2115 Fax: (214) 819-2868 " " .~ . . RETAIL FOqD ~TABLisHMENT INSPECTION REPORT . . .. .. " .. . -... . .. 'p~seofInspeclion: Regular if Followup_ Complainl_ Olher_ Dale J-~'-I ~~. " 'Eslabli;shmenl: 'B~, ';8L'n,GE/?S PhysTcalAddress':,J'tO' . Ic;;v' L/^,;vSl.$;;~ o EM'~j)3~ i1;"<>SCi';iEH1;)1fe'm1irJ(u1emm~t,"D~[rrr.tnr;r,. .. t.,,-5'"BiS{~""~ i~~""""'~"'~.B~""..,........;if-m~mt'-GO~ ~...".,.,.. . ....{ .J ^ . 'J.UIE~. ",a1.iq~.. _ ~!illt{EklIl. .."., I~.: _ ,r.t~~r.-.f;'ti.o_~. 1.. PlOP~l CoolingrorCook~c;II?repared Food Cold flold (41'F/450f) " 3. Hot Hold (140'f) 4. . Proper Cooldng Temperatures per PHF 5. Rapid Reheating (16S'Ffn 2 Hrs) ~OodJTemp'eratures,l3t:q=" ~ ,,;zoe,~ " ~, DEMERrrsi' {EE?~nn;;tJHaifami:gm"'51Jra~R~t€rn"f" . :;'" ''A<"OZ:'i'''~it. '!\~~~~"""""""ri _...."',_.~/'. '""""'.';r...."..t~~":1;~,'""':l~f~.~~;::. '{.~hks.!-"'.J1:.~ lY:!Y;I,c::_u.on~'::"'Q!tq4!@-~:I,m!!l;~~~_~!J~~~~u_Q..~. 6. Personnel \'11th Infections ResltictedlExclud ed 7. Proper/Adequate Handwashing 8. Good Hygienic Prac1ices (EalingIDnn1-JnglSmokingJOther) 9. Approved SourceA.abeling 10. ~ound Conortion' 04' X ..~ ~ - ./),E~ I~ '15 11. proper Handling of Ready-To-Eat Foods 12. Cross.Conlaminalion of Raw/Cooked Foods/Other 13. Approved Systems (HACCP Plznsrnme 2S Public Health Control) 14. Water Supply -Approved Source/Sufficient CapacitylHot and Cold Under Plessure j)"EME~8f"" f~cm~Wna'ff:-~iii~prlfe;f(ffe'Rmr~iS~?#Jtr.#r t"'_-~"1'{'3-'~~'e':.'~~ >~'" -1j-" -"-' ,<~_.. "'1."'.....,,->..'"'.........;.>~.......~i:'...'t'A,....~-;oo1"~. -, ~= ?WIO a ons~egulre" mrrnX:liare:"""rr~"e. I,;,uon. '. ,.. .. ........ ... e ."' ". ).-:,..:.:-.;;;-.l~~~:.:~t'.;:...:...~:..I'.~;:.:~,~(Io:;':'~\l'"~..,.~~~.>>~*',,':~.~,..,.~.#..""'... 'f.n.:'M2'~\~' '. 15: Equipment Adequate to Maintain Product Temperature 16. Handwash Facnilies Adequate and Accessible 17. Handwash Facilili es with Soap 2nd Towels 18, No Evjd ence of Insea Contamination . 19. No Evidence of RodenlslOther Animals 20..Toxic Items Properly lahelecl/SloredlUsed 2 t. Manual Ware washing and Sani6zjng at ( ) ppmlle 22. M echanicaJ Warewashing and Sanitizjng at CD't9) pmlle perature 23. Approved Se ter Disposal System, Pro isposaJ 4. Thermomete rovidedl. urateIPloperly Calibrated (:!:.2'f) 25. Food Contact S ~es of Equipment and Utensils C1eanecllSanilizedlGood Repair 26. Posting of Consumer Advisones (HeimlichIRaw SheTlfish Wamingli3uffet Plate) . 27. FOod Establishment Permit ' .' ,'. . .-:. SlJD!.Oia~ .~~..;:P'I"'4::':r...!""l;c";;'~~~"';''''''''''''~~'''''''..?1:i?~''><;''-'~N~~ct''''''o'~''dSo1k~~''''':!~~~f {~~~erG?mes.~~~:1.~.~ . ." ......""'~~ :~u~.t~.~..~..~.~.!~j.f!:I~~QS.;".?....~~;.~tt~-'!.:;~$,.........~,.l.;...v.-._"...;.~ ,",,:J~""'~~~~.9U~~..~~~";:'''!'.... .. '"!-. . 5~ Q , 4 Pts fJEf.J/hA /lOor leAK ///- 3 Pts' I' /" 7 fotal Demerits :=oUow-up Insp Yes NO ReceIved bY:Iie; Inspe~lcd 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 disposaIlclean. Clean clothes, hair restraints Food (ice) ~ontact surfaces: designed,. constructed, maintained, installed, located. . . Floors, constructed, drained, clean, good repair,cov~ring instalIation, dustless cleaning ~eth?qs.' : . -'5.-. Wal~s, "?~i1iJJa, attached equipment: constructed, good t1 l~p~l~ :le,~q~surfaces, ~Iess cleaning methO'Clt"" _ .'l6{tlh~i~r~qUir~'=~. Ventilation: Rooms and equipment - 'vented as required. Non-food contact surfaces: designed, constructed, maintained, installed, located. Warewashing facilities, designed, constructed, maintained, installed, located, operated. -Jf-"..- Accurate thermometers, chemical test kits provided, gauge (11'f1l lr- .:d'aIJtle ). ., r . 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. L 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 enol os ed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. . . Registered Food Service Manager registered with City~ on site. m 1'\0. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI:\G - Potentially hazardous food cooled from 1400F to 700F more than 2 hours OR 70' F to 41 OF (4S0F) more than 4 hours OR prepareQ:foods cooled to 4l'F (4S0F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD. Potentially hazardous food held above 41 OF (4S'F) more than 4 hours: ACTIO:\: Voluntary destruction - Potentiall)' hazardous food held above 41 OF (4S0F) less than 4 hours: ACTIO:-i: Rapid cool. (e.g. Ice bath) · 3. HOT HOLD. Potentially hazardous food held below 1400F more than 4 hours: ACTIO:'\: \'olunta'1" destruction - Potentially hazardous food held below 1400F less than 4 hours: ACTION: Rnpid reheat to I6S"f or more" 4. COOKI:\G. Potentiallr hazardous foods undercooked: ACTION: Re~ook to proper temperature 5. RAPID REHEATI:\G. Ccild potentially hazardous food improperly reheated: ACTION: Reheat rapldl)" to I650F HAND WASHI:\G - Food c:mplo)"ees observed not washing hands: ACTIO:'\:Emplo)'ec:s 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. . 7. II. " " APPROVED SOURCE/SOUND CO:\DITIO:-i - Foods from unapproved sources/unsound condition: ACTfoN: Detention or yoluntalj' destruction PROPER HA:\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:\: Voluntarj' destruction . CROSS CO:'\T A:'>II:\ATION OF fl.\ W/COOKED FOODS. Ready-to-Eat foods contaminated bi' raw poientially hazardous food.: ACTIO:\: Yoluntar)' destruction of read)' to eat roods APPROVED SYSTD! - HACCP Plans for ROP, shellfish tanks, varfances. others. Written prQcedure for time as a public he~lth control. 9,10 12. 13.