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HomeMy WebLinkAboutBaskin-Robbins " DA~i.AS COUNTY HEALTH AND HUMAN SERVICES Environmental Health Divi.sion 2377 N. Sfemmon.s Frwy-Room 607 Dallu, Texa.s 75207 . (214) 819-2115 Fax: (214) 819-2868 -\ 'Establi;shment ". D EMERftS'f rRe"~nn;etJilaRafin"''''''''51l~~Ei''''''1TI?~''emr . .;:" '4""FHS~~~' ~IOlW''''':''''B'''''''''-'~~J~'''W-i'"''B'O~'''''''we~li ~..K_.Lr.. !.IsS ~'_:_ .......on~..:...>..!tql-:!!@;;.m!!l~._~~_~k.:._!:.r~_.___: . _...._,,~ 6. Personnel with lnfecUoos RestnctedlExc1uded 7. Proper/Adequate H2fldwashing 8. Good Hygienic PraC\ices (EalingIDrin~JnslSmolclng!Other) 9. Approved SourcelLabeling 10. ~ound CondItion' 11. froper Handling 01 Ready-To-Eat Foods 12. Cross-Contamination 01 Raw/Cooked FoodsfOther 13. Approved Systems (HACCP PI2.nsf1ime as Public Health Control) 14. Water Supply-Approved Source/Sufficient CapacilylHot and Cold Under Piessure j)"EME'I~ff.s.~ {~c'U~"'WnaY"-"""'Ur""'"rTfe;fN'W'Yljr~1S' """:1 ._.~.. .'5""....:' .~~......-t "",tifS-t,,-., .<..€5'(..PI........-:-:f:.~~..H~........~'f:'...- ~. . 31. .,..l'~":, .':V~ a ons '. e ulre.. mrr~IC1\",:",^,rr""-'U..e' . 0 --:~{........fJ...~ ,,~w '"."", >.....-:"H:/.....)~4~t~..~:4'.~':i:4=~~Cl':;t~1I)~~Q~>>~::*-"~~,~,,.:.!l'.~H '. 15;Equipment Adequate to Maintain Product Temperature 16. Handwasn FacTIilies Adequate and Accessible 17. Hand....-asn Facilities with Soap and Towels 1 a, No Evjdence 01 Insect Contamination . 19. No Evidence of Rodents/Other Animals '. oxic Items Properly LaheledlSlorecllUsed 21. Manual Warewashing and Sanitizing at ( 2.2. Mechanical Warewashing and Sanitizin,g at ( ppmltemperature 23. Approved SewageJII/astewater Disposal System, Pioper Disposal 24. Thermometers Piovided/AccurateIPioperly Calibrated (z.2"F) 25. Food Contact Surfaces or Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting 01 Consumer Advisories (HeimIichlRaw She1Jfish WamingIBuffet Plate) . 27. FOod EstabTIshment Pennit . .' .'. . .':, ~1:'a~ ,~~..;:P-I''''r:':r..!''''M(r.~:.~...;...............~~:w.o~~..~'l:-'-lN-~~~''d90'1k~~~.N'''~~I .~~~~&"'~..srF~~~.~ . . .........._~..:~; l~1..I ~.~~.!.e..~.~.!~~.t:!:I~~QS...:~~~....:..~tr...~yC:.~f!!f~"lo"'cl~~.;. ._..._~~~ "'I.J~-~~..J:";~~~~~....;,.....--~......."O:'.,... .. ~. . 5Pts 4Pts 3 J ToW Demerits ==v~o:-t1p~rgp 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 disposal/clean. . -X.. ,r;;:qnstructed, drained~lod ~epair, cov~ring ',' ~n, dustless c1eanin~.' L.. ~~ttached equipment: constructed. good repair'Vrfaces. dustless cleaning methods. Lighting provided as r~quired, fixtures shielded. Ventilation: Rooms and equipment - 've~ted as required. Clean clothes, hair restraints Food (ice) !=ontact 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. 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. T . ms enclose~. self-closing door>. fixtur~ repair, dea ,proper waste receptacles. ~ Clean, soiled linen properly stored. . . Registered Food Service Manager registered with City; on site. ~j\1 1'\0. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLt:\G - Potentiall;; hazardous food cooled from 1400F to 700F more than 2 hours OR 70'F to 410F (4soF) more than 4 hours OR preparec!::foods cooled to 41'F (4S0F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD - Potentiall)' hazardous food held above 410F (43 'F) more than 4 hours: ACTIO:\: Voluntary destruction - Potenliall)' hazardous food held above 4loF (4S0F) less than 4 hours: ACTIO:."i: Rapid cool. (e,g. Ice bath) · 3. 4. HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO:\: Yoluntar)' destruction - Potentiall)' hazardous food held below 1400 F I,ess than 4 hours: ACTION: Rapid reheat to J6soF or more' COOKl:\G - Potentiall)' hazardous foods undercooked: ACnO:\: Re~ook to proper temperature RAPID REHEA TI:\G - Cold potentially hazardous food improperly reheated: ACTION: Reheat rapldl)' to J6soF HAi'\D WASHI:\G - Food c:mplo)'c:es observed not washing hands: ACTIO=,": Emplo)'ees should be instructed to wash hands beCore starting work and after smoking, eating, drinking, using the toilet, and all other times specified in the Rules. . 5. 7. 13. , . APPROVED SOURCE/SOUi'\D CO:\DITlO:-r - Foods from unapproved sources/unsound condition: ACTION: Detention or \"01 u ntalj' destruction. PROPER HA=,"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 . CROSS CO:--T A:'>I1:\A TION OF RA W/COOKED FOODS - Ready-ta-Eat foods contaminated b)' raw potentially hazardous foods: ACTIO=,": Voluntar)' destruction of read)' to eat foods APPROVED SYSTE;\I - HACCP Plans for ROP, shellfish tanks, \"ari~nces. others. Written procedure for time as a public health control. 9,10 II. 12.