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HomeMy WebLinkAboutBarry's Sandwich Shop .., DA~i.AS COUNTY HEALTH AND HUlIIAN SERVICES Environmental He2lth Divbion 2377 N. Stemmons Fnvy - Room 607 Dallu, Texas 75207 . (214) 819-2115 Fax: (214) 819-2868 "\ " ," ,: P5sr ,C?CfIt'71?~AILF09D~TABL!SHMENTINSP~CTI~.~,~pqRT,: ' 'p~5cofln5P~Ction: Re~ular/ Follo\Vup_ Complaint_ Other_ Date 1-10 - C)..(p '. 'Establi;shment: " ~, o EMERrrsi' {E'l~1ili;itiH:aWa1i1i""~:S'~5tj"'~~Fr""l'irl""'~.. ::..' ''A''o;;:::-i't~~, '~"":::;:s~...,.",,,,'6 """.",,-v~t'~....tr.-t~..g8':-<<:i:...?Ji'';;~-ti' '{.~hkl<~Ja;r, b',!;:.!.1.s....'O n~.:.u&.ql!!@-~:.I.!J!.m.~~L~_~;,2:HtT_~_':':Y.E~_Q._ 6. Personnel with Infections ResltictecllExc1uded 7. PIoper/Adequate Handwashing 8. Good Hygienic Pracjices (Ealin,gIDnn~JnglSmokingJOther) 9. Approved Sourcell...aheling 1 O. ~ound Conortion ' 11. pIoper Handling of Ready-To-Eat Foods Cross.Contamination of Ra... Approved Systems Public Health Control) 14. Water Supply -Ap I dent CapacltylHot and Cold Under Pressure D'EMEaf. .'" (F:a"dTI~WnB'f~uj'?Ynfe;f(fCeg'rJirem:iffiY' <4-: ;iJi31~fs~ I\fr6fa'bons9=ie:qt;mfimrrre3iate':GOi1earve' on '1'r, ... -Y',\..""'~<o..?J ~,)~;""-).,.l>~J:;:'\:.t.;.o..;...,~.~'i:~"~'~'':'~ll'):)~~A~~Jt:'~~~''''~~H.r'fJ,:t'u,...~tl'll;lIo~...,,~. . '. . 27. FOod Establishment Permit . .. .'. . .: ~fu'~ '\'M:;.:+-~~ ~-l;:-':':;'.!""Ml';;'~"~"; .............~~"""~~..~7:-.~N..--:o;~o't::~-.d90"'!Da~~.n.""':!N~'~""'""'f o~~~e'W"&'W:..srF."~$'~~.~ . ,,_.......~~wf!E :~ur::.t;.yl.e..~.~.!~~.ty:I~~QS...:~~~:.~tt~-!E;~f!!r~....v~,~;;.~~~_~~~~.J'~-~~~..J:'1;~~l)J ......~...--~.:...-~..-..;:.,...~.. 5Pts 4Pts 3Pts' 15: Equipment Adequale to Maintain Product Temperature 16. Hand"WaShFac:njiies Adequate and Accessible 17. Hand....-ash Facilities with Soap and Towels 18, No EVidence orlnsect Conlaininalion . 19. No Evidence of HodentslOth Animals 20..Toxic Items Properly L.abel~ StoredlUsed 21. Manual Ware washing anI" Sanitizing at erahJre 22. M echanicaJ Warewashin'9 and Sanitizing at ( prnllemperature 23. Approved SewageN{astewater Disposal System, Proper Disposal 24. Thermclmeters ProvidedlAccurateIProperly Calibrated (: 2"F) . oed Conl:act Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimticWRaw Shellfish WamingIBuffet Plate) <t /lu3r7 A~ /AJ. t'tV~UV ~r3 ~...~,~~AJr- ~C- 15 fotz] Demerits F=oUOW-llp Insp YES NO Received 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 disposal/clean. Clean clothes, hair restraints Food (ice) ~ontact surfaces: designed,constructed, maintained, installed, located. . " ~ ^-- 0 - ood on tact surfaces: designed, constructed, - ma' t' a, ~talled,located. rl1./6 r....., 1'1&:1"7:(1,- '- /f1-J-.S Ware washing facililles, designed, constructe'd, maintained, installed, located, operated. Floors, constructed, drained, clean, good repair, cov~ring installation, dustless cleaning methoqs.' ' , . d equipment: constructed, good Accurate thermometers, chemical test kits provided, gauge (114" IPS valve), Ventilation: Rooms and equipment - 'vented as required. Dressing rooms - rooins 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 living/sleeping quarters. Laundry. No re-use of single service articles. .' Plumbing: installed, maintained. Clean, soiled linen properly stored. Toilet rooms enalosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Registered Food Service Manager registered with City; on site. EMl'\O. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLl:'\G - Potentially hazardous food cooled from 1400F to 700F more than 2 hours OR 70'F to 410F (45 oF) more than 4 hours OR preparect:foods cooled to 41'F (450F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD. Potentiall)' hazardous food held above 410F (45 'F) more than 4 hours: ACTIO:'\: Voluntary destruction - Potentially hazardous food held above 410 F (450F) less than 4 hours: ACf[Q:'II: Rapid cool. (e.g. ice bath) · HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO=": Yoluntal")' destruction - Potentially hazardous food held below 1400F I.ess than 4 hours: ACTION: Rapid reheat to 16soF or more' COOKI:'\G. Potentiall)' hazardous foods undercooked: ACT[Q:"\: Re~ook to proper temperature 3. 4. 5. RAPID REHEA TI:'\G - Cold potentially hazardous food improperly reheated: AcrION: Reheat rapidl)' to 1650F 7. HAl'\D WASHI="G . Food emplo)'ees observed not washing hands: ACTIO:'ll: 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. . 11. . . APPROVED SOURCEISOUl'\D CO:'\DIT10~ - Foods from unapproved sources/unsound condition: ACT1'O:'ll: Detention or voluntary destruction, PROPER HA='DLISG OF READY:TO-EA T FOODS - Ready to Eat foods handled with bare hands and employee did not properl)' wash hands before handling: ACTlO:'\: Voluntary destruction . CROSS CO~" A:'tIl="A TIO~ OF RA W/COOKED FOODS . Ready~to.Eat foods contaminated b)' raw potentially hazardous roods: ACTIO:'\: Voluntary destruction or read)' to cat roods 9,10 12. 13. APPROVED SYSTE:'t1 . HACCP Plans ror ROP, shellfish tanks. variances. others. Written prtlcedure for time as a public health control.