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HomeMy WebLinkAboutCisco Grill -" "'ro':'J.Jn.~ '-VUIl' .. .n~.lJln I\n.u nUIUAN ~,I:;HVICES Environmental Health Division 23.77 N. Sftmmons Fnvy - Room 601 Dallu. TexlU 75201 (214) 819~2I15 Fax: (214) 819-2868 \ .' ./" .. .;. RETAILFO<?D~TABLisHMENT INSPECTION REPORT . ... .. .. .. -.. . . .p~scoflnspeetion: Rc~ular ~ Followup_ Complaint_ Othcr~ Date ./-:L&--O'=e : 'Establtshmenl: 'c:.' i .S.l:, c> ".AI LL- PhysTcalAddress: ..30 '5NIDJ!!fI< L/v;vliifi?j:, .. .0' . .. ...... .....'.l-.~. .........._.1jj.......;.::.:,.~~~~ .'-"'~1":'.-..c~"'~""'I~" qfJ#-~.;g.~ w~m!,i0;~1~~.f.;"~J.~~A't~llLt~r.u~ -~.><{"?Jv..."J~"'.! iV"~.a1.iq~io~QQIl,~i.l.ijlu~I~~.lI~~~.O_ 1. Proper Coolin9 for Cookedl?repared Food ~Id Hold (41"FJ4S"f) '. e:-""HotHoTd (140'F) , 4:"'Proper Cookfn9 Temperatures per PHF 5. Rapid Reheating (16S'F In 2 Hrs) FOodlfemp'eratur~i7J-llJ Sotp /fi.I)"F Oh-dtl!!!Jv . ". '74c..e AI?~- /~ '. ~. r Zco1="" 'DEMERffSt fRe"~1Ui;etJRaWamt~~"&J~~1i~omtEr~ ::. Vi-4"";SZ:"'-I,:;>~~ .c'\.....;~:sr.-...,..,.ri ........"-,~.~I.~,...';:,....,..l~~""'~~"'f~f~a- '{.-~(..m.~J~~ b',!::r.,-,::.u.on~:-s::I.:Etq,l,!!@_~mI!l~~L~_~k:iC-'rr~~~-"!.._~ 6. Personnel with Infections RestnctedlExcluded 7. Proper/Adequale Handwashing a. Good Hygienic Practices (Ealin,gIDrin~JnslSmokinglOther) " 9. Approved SourceJ1..abeling -. 1 o. ~ound Cond"rtion ' 11. rroper Handling of Ready-To-Eat Foods 12. Cross-Contamination 0 d FoodslOlher 3. Approved Sysle CCP Pl2I1SlTI . i e as Public Health Control) 14. Water Supply - Appro ce!Sufficient CapacitylHot and Cold Under Pressure 6EMEtRff.S~ JF.a'crn~~nalggufp"." tiie;ii(fj'g~[jirem1tiiS~~ 14p . ;;~i&~!S<;-~d.i ~ations~egtJire"'imrf;eatate!m1tE!CtNeW"':' ?:.~.'..~_,,~.::.:...~.' .. ,\...",..,'::.... ?J4":<fI:;;(j'~"~;""-:i...a:4~~\;"~""~'"~-;':'~'''!oCl';;t~''''W':tA~~Jt'''';'f!ro~-M.~'".1'~''''A''' _ 15; Equipment Adequate 10 Maintain Product Temperature 16. Handwash Facnities Adequale and Accessible 17. HaJ'ld....'aSh Facilities with Soap and Towels 18, No Evid ence of Ins eel Contamination . 19. No Evidence of RodentslOtherAnimals 20..Toxic Ilems Properly LaheledlStoredlUsed 21. Manual Warewashing and Sanitizing at ( lure 22. Mechanical Ware washing and Sanitizing at pmlle perature 'II":' 23. Approved SewageNtastewaler DtsposaJ Syslem, Pro r tsposaJ 24. Thennomelers Pto'ridedlAccurate!Property Calibrated (:!:. 2"F) 25. Food Contact Surfaces of Equipment and Utensits Cleaned/Sanitized/Good Repair ._ 26. PosHng 01 Consumer Advisones (HeimlichIRaw Shellfish Wamiog/i3uffet Plate) .' 27. FOod Establishment Permit . : . ,', . ::~~~ <~Vi6t~S~M~n?R~~;cocr~t.!fi~~ar~~:SO"'!ik~~~Nm:~~~~$"'m;:~~~J:.~.~ ' -.oo -- ......__..............-..~.....~ ...._....::;-"'_..__<........_ "-:.....~,....."'~..~..,__.......,.~"-l ~~.~w-......c_~::J:'..~_/".. . .,~ 5~ . 4 Pts"f ~ i.J!u.-IA.J(.. ^'~: ~ ~~JO. f!lo/~r4&vr- :. OTHER VIOLATIONS WHICH MUST BE CORRECTED " Food protection during storage, preparation, disphiy, 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 proo~ frequency of disposal/clean. Clean clothes. hair restraints . '. '. . .L Food (ice) !=ontact surfaces: designed~constructed, maintained, installed, located. . . , A:-. . FI~~~ constructed, drained.l clean, good repair, cov~ring ',' . fustalIation, dustless cleaning "'methods.' . . (J~I tMJtIfI{.~ a:ih~ e'fll"IJrbJ:. vi~~~~ceiling, attac~ed equipment: cons~ted, good repair, clean. surfaces, dustless cleaning methods. a.,L'to, ,Jj,.'. un", Non-food contact surfaces: designed, constructed, maintained, installed, located. Ware washing facilities. designed, ~onstructed. maintained, installed. located, operated. . Lighting provided as r!=quired, fixtures shielded. Ventilation: Rooms and equipment . ~erited as required. Accurate thermometers, chemical test kits provided: gauge (l/4" IPS valve).. . Dressing rooms. rooms clean.lockersprovided. facilities clean. located properly L Wiping cloths: clean. use restricted. . __ N.T~. .-foo.d contact surfaces of cqUipm..ent and. . ute. ns. il~.lean.'.-'.. . liesr;~ /I~"" ~~ ~ Single-service articles. storagel6ispensing. .. ~ Premises maintained"rree 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. Registered Food Service Manager registered with City~ on site. Toilet rooms en01osed, self-closing doors, fixtures, good repair. cIean.properwaste receptacles. :l\I !'\O. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD " . COOLI:\G - Potentially hazardous food cooled from 1400F to 700F more than 2 hours OR 70't: to 4loF (4soF) more than 4 hours OR preparec!:foods cooled to 41"F (4S0F) more than 4 hours: ACTION: VoluntaQ' destruction 2. COLD HOLD - PotentiaH)' hazardous food held above 410F (45 oF) more than 4 hours: ACTIO:\: Voluntary destruction -Potentiall)' hazardous food held above 410F (4soF) less than 4 hours: ACTIO;'\: Rapid cool. (e,g. Ice bath) · HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO:-;: Voluntar)' destruction - PotentiJIl~' hazardous food held below 1400F I,ess than 4 hours: AcrION: Rapid reheat to 1650F or more' COOKl:\G. Potentially hazardous foods undercooked: ACTIO~: Re~ook to proper temperature. RAPID REHEATI:\G -Cold potentially hazardous food improperly reheated: ACTION: Reheat rapldl)' to 1650F 3. 4. 5. 7. HAND \'\'ASHING - Food emplo)'ees observed not washing hands: AcrIO:-;: Emplo)'ecs should be instructed to wash hands beCore starting work and aCter smoking, eating. drinking, using the toilet. and all other times specified in the Rules. . , 13. , , APPROVED SOURCE/SOUND CO:\DITlO:'ll. Foods from unapproved sources/unsound condition: ACTION: Detention or \'olunlalj' destruction. PROPER HA:-;DL1:'\G OF READY:TO-EA T FOODS. Ready to Eat foods handled with bare hands nnd emplo)'ee did not properl}' wash hands beCore handling: AcrIO:\: Voluntary destruction . CROSS CO:--T A:'tII:\ATION OF RAW/COOKED FOODS . Ready~to.Eat foods cont:uninllted b)' raw poientiall}' hazardous foods: AcrIO:-;: Voluntar}' destruction oCread)' to eat Coods APPROVED SYSTE;\I . HACCP Plans Cor ROP, shellfish tanks, vart"ances. others, Written procedure Cor time as a .public he~lth control. 9,10 II. 12.