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HomeMy WebLinkAboutCafe Brazil DAI;.LAS COUNTY HEALTH AND HUMAN SERVICES Environmental Healtb Divi.sion 2371 N. Sfemmons Frwy - Room 607 Dallas, Tens 75207 . (214) 819-2115 Fax: (214) 819-2868 I 'p~se opnspeetion: Rc~ulat / . . RETAIi.FO<?D~TABLisHMENTINSPEcrIONREPORT . . . . . :.. ; .' .:. FoiJowup_ Complainl_ Othcr_ Date /-Ig-()(P' OEstabTi;shment: V?A Z/L-. PhysTcalAddress: W~~- .. ......-. ...... ...."'t _.~~~""H-' ~.....~;.;,.~~"""~ .'-~~t":' ...-.c~$""~"'''''' . .. q~5~~~~ ~~m",..~i~m~(~l{.~~~~~l}J.'J< ,~{ .1v.z.;:I}"","Z 1Y~.aUo.~kt~s:tl!ttEt:..l!h.f.~Ii'.'!!.~Y:!J.lI.~~r.\j:;li.o__. 1. IOper CooTinS for Cookedl?repared Food ld Jiold (41"FJ45"f) Hot Hold (140"f) 4. . Proper CooklnS Temperatures per PHF 5. Rapid Reheating (16S'Fln 2 Hrs) Foodlfem~eratures ~"i+> ez..t.1 / HOOF '. ~. 'DEMERrrsj rRe-'~nn;~liHaWami""~""'&i""~"EfR~i1ir€~~" :::. t<J"'A'"~"''''"~' .~,.."::::t":S~-"""'ri.."....."-,_.~t"~""tr.-I"':l!"h~.,,,,,.,:t~';:~""ti '{.-~hks.!-"JJj,.:..;;; 1y:~,~,u.on~.:Eoltql,!!@.:J.mm.~~L~_~;;~tTft.f_'!.Y.E~_.__. 6. Persormel with Infections ResllictedlExcluded 7. Proper/Adequate H2Ildwashing 8. Good Hygienic Prac1ices (EatingIDrinYJng/SmokingJOther) 9. Approved Sourcell..2beHng 10. $.ound Conorlion' 11. froper Handling of Rea s 12. CrossoCorilaminatio c? /ltc:.k~ 13.Approv~ Sysle 14. Water Supply -Appro ufficient CapacllylHol and Cold Under Pressure 6EMERr.T.S~ {~dn;","'ygifd'f'~Ul""'me'iTttfHt~mretf~rj"t .r.~'3-~"'~fJ~'r:.il'~~"'!rl-ti~"''''''' .<~~-..PI.......,.;::;-.:t;:;'~h"~'>.""~~ . t>":)7 ~eJ.:> '''~'-l .VI'O a ons'iRequlre.. mllt=JIC:l\C:"""rr=-Ulleh . .t, 0:' . .. . .. .\. o,,^ ..... "'..:~?J '.", ).....a~.::;,..-J'~~.;;:..;;(;;:o...;..~:#'~::e:~,.,.l":;,~~,:~~"I:'/"~~~>>~::A''':~,:~M.....t.'.1'..,...."'.....l:.r.u...-m~~~~~~~,. r.-d.'~ .. '0 7B;rJ ao?V~ TOIaI[,ems Follow-up Insp YES NO 15;Equipment Adequate to Maintain Product Temperature 16. Handwash FacTIities Adequale and Accessible 17. Handwash Faciliti es with Soap and Towels 18, No Evidence of Insect Contamination . 19. No Evidence of Rod enlslOther Animals 20..Toxic Ilems Properly laheledlStoredlUsed 21. Manu2J Warewashing and Sanitizing at ( tura 22. Mechanical Warewashing and Sanitizing at ( pmlte erature 23. Approved SewageJII/astewater Disposal System, Pro isposaJ 24. Thermometers Plovided/AccuraleIProperty Calibrated (::f::.20F) 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimlichTrlaw Shellfish WaminsIBuffet Plate) 27. FOod EstabTIshment Permit . .: SUb!Ota~ '~':"~"r. ~'I"~':r..!"<;'l:<'i:~"~";o''''''''''''~~''''''.!1Z~''''.::'''->-'iN'''''''~o''~'''e''d'90~~~-:n..~~~~'*'''''1 ,,~"""~,ifjJi!~~:""e.~egmasrF."~~~.~ . " ........~-:S..:~~~ l~U r:?r.~.!.~..~.~l~:':.f!:1'1.f'~QS"':9~~~...;..~V~...:!.E;~f!!t~.,,"~l.l';. ..VO">~_~...;.~ ~.J~-~~~..Jh~.ro!~~..~~~..~~"'~" ~. . :~: ~ &O/m.J, 0;;';0;>= f>k<.TKS A>v.o ~nt:- ~ .. ___ 3 Pts' I DD' )JffF srv~C,fi>l(J /1./ /e~ USeD ftlf#bJ.?1N (J..nz,g~ . ~~~ jWo ~~O'<... /IeL:l- r E5' h~ S~fhJ~/^.l~ . Tl/;rnJ. fiXJD JI--/ IJfu", l-v UU!oe.. M)~ W.a ~u;-~;q. : OLATIONSWHICH MUST BE CORRECTED '. Outside storage area enclosures properly constructed, clean: controlled incineration. Clean clothes, hair restraints .-L.(,' /' /,- Walls, ~.. ttached equipment: constructed, good repair.~faces, dustless clean' ods. LLighting provided as ",quire~ os shielded. . 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. .r-.'- . " J- Non-food contact surfacesof ~quipment and utens~ Single-service articles, storage, dispensing. Premises maintained' free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. No re-use of single service articles. Complete separation from living/sleeping quarters, Laundry. Plumbing: installed, maintained. Clean, soiled linen properly stored. b" Registered Food S~rvice Manager registered ~i'th City; on site. .AI077<?"C GI () t:1../ Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. ~ 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLt:\'G - PotentiaIl:: hazardous food cooled from 1400F to 700F more than 2 hours OR 70' F to 4loF (4soF) more than 4 hours OR preparec!::foods cooled to 41 'F (45 OF) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD. Potentially hazardous food held above 4loF (45' F) more than 4 hours: ACTIO:>:: Voluntary destruC:lion - Potentially hazardous food held above 410F (45 OF) less than 4 hours: ACTIOX: Rapid cool. (e.g. Ice bath) . 3. HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO:-<: Voluntary destruction . Potentially hazardous food held below l400F I:ss than 4 hours: ACTION: Rapid reheat to 16S'F or more' COOKl:\G. Potentiall}' hazardous foods undercooked: ACTIO:-\: Re~ook to proper temperature RAPID REHEA TI:>:G - Cold potentially hazardous food improperly reheated: ACTIOI": Reheat rapidl)' to 16S'F 4. 5. 7. HAND WASHI:\G - Food emplo)'ees observed not washing hands: ACTIO:-<: 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. . ),10 . , APPROVED SOURCE/SOUND CO:\DITIO:-t - Foods from unapproved sources/unsound condition: ACTIO:":: Detention or ,'oluntalj' destruction. PROPER HA:-<OLI:\'G OF READY:TO-EA T FOOOS - Ready to Eat foods handled with bare hands and employee did not properl)' wash hands before handling: ACTIO:\': Voluntary destruction . CROSS CO~"T A:'>II:\'A TIO:": OF RA W/COOKED FOODS - Ready~to-Eat foods contaminated bi' raw poientially hazardous food.: ACTIO:>:: Voluntary destruction of read.)' to cat foods APPROVED SYSTE:-.I . HACCP Plans for ROP, shellfish tanks, vari~nces. others, Written procedure for time as a public health control. 11. 12. 13.