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HomeMy WebLinkAboutCornamona .' DAti-AS COmITY HEALTH AND HUMAN SERVICES Environmental Health Division 2377 N. Sfemmons Frwy - Room 601 Dallu, Teu! 75201 . (214) 819.2I15 Fax: (214) 819-2868 "\ ,.' ~ V.' p~secpnspeetion: Re,gulu_ Fcllowup_ CompYaint_ Other_ , RETAIL FOC?D ~TABLisHMENT INSPECTION REPORT 0 . ~' . . . :.. ~ ,'", . -: 'Establ~hment . ANA J.-"'} DN ^ PhysTcaJAddress': 0" ~~'j,J/~S,R .. ......... .... ....'.l-.~~~tI'...... -' ~.......:.:.:o,.~,"""",~ ....""to~~' "'\c~"'~"".Jo~. . Dfbi~~. ~~(fl!;1I5)iJlmB1~~~~r.u.~ -~{~jat$)';'''.! 11. " .aJ.jq~':'~~Ql!I1:e;u!l. 00"" I~QP.!I~~-t.'\r:;n.oll:;. 1. P. per Cooling for Cooke dl?tepare d Food Cold Hold (41"FJ45"f) 3. Hot Hold (140'F) 4. . Ploper Cookfng Temperatures pet PHF 5. Rapid Rehealing (16S'F In 2 Hrs) Foodlfemperatures Date '. o EMERffSi fRe"~nn;;tJFiaiWfii1t..",..5ti'ffiWR1Offir€"~t ~. '-4~"~"'''''l!'' ':'l"'-ii:t:s~o'''''''''''''6-''''''''''~'~I'~''''!:r.-I~~''''':i~~'A~-ti'' , 'f.~(,.k~~':'Ji!,"S i,Y,!y.l..c;:.u.on~'::"<Q.!'tq l:!!@_:.I.[!I!l~~~~~~;,~g~.!:Q:E:~.Q.. 6. Personnel ..-nth fnfecUOns Restrictedrexcluded 7. Proper/Adequale H2Ildwashing 8. Good Hygienic Prac1ices (EalinglDnnyJng/SmokingJOther) 9. Approved Sourcell..abeling 10. ~ound CondItion' 11. proper Handling of Ready-To-Eat Foods 12. Cross-Conlaminalion of Raw/Cooked Foods/Other 13. Approved Systems (HACCP Pl2nSlTime as Public Health Control) 14. Waler Supply -Approved Source/Sufficient CapacilylHol and Cold Under Plessure D'EME"8:ffs.$ {~dTIffi?~nB1~ui"""p' 0 rl1e;r(fl1fri'[!jr~'^t"" "",~-"',-... ~~. .-';1"0 '~~m:r:# ;Vi6I"'"'frr ...~~ ''l:~....~ -'. ..;e.fw~'''''re<i-~~m4.~ed1V . . ~~.{$.;..~.J~J:'~~t<} ~~8~.i~~~~l.fP~~::.:Q:;!~~"~:'~Q~~>>,:tIf~~.:'~t;,E'~r-~-'::''''~f '~.'l.;~' 15.- Equipment Adequale to Maintain Product Temperature 16. Handwash Facnilies Adequate and Accessible 17. Handwash Facilities with Soap and Towels 18, No Evjdence of Insect Contamination. 19. No Evidence of RodenlsJOther Animals 20..Toxic Items Properly LaheledlStoredJUsed . Manual Warewashing and Sanitizing at ( ) pprnltemperature 22. MechanicaJ Warewashing and Sanitizing at ( ) pprnltemperature 23. Approved SewageN/astewater Disposal System, Proper Disposal 24. Thermometers PlovidedlAccurateIPloperly Calibrated (.:!:. 20F) 25. Food Contact Surfaces of Equipment and Utensils C1eanecllSanitizedlGood Repajr 26. Posting of Consumer Advisories (HeimlichlRaw She1Jfish Wamin,g/Buffet Plate) . 27. FOod Establishment Permit ':~fu~ '~';'~;::~-I''4::~..!'''''M(r.~'''''-':o""",,,,,,,~~,,,,,,~::::~,t..'';!.'i:-'~N~~o'Eltei+d9bDa~~~N-~"""I '/~~~B'~W..5fF."a-E:~>~.~ . .. ..........._:?'..;~iC: :~~~.!.~..~.~1~~.t:!:I'y:f"c.qQS...:9~~~~~~~"~;~fQ('"'",,....cl...;:.. ..._.~_~....;.~ "'I:..T~-~~~~..Jh~.2Q&~~..~.____.;....:.-..~..o:.~~ ... ~. . 5~ . . 4 Pts 3Pt. '. ro~ems ~o;-l.1p ~~ ReceIved b Inspe~ted by: OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protection during storage, preparation,disptay, service, transportation. Outside storage area enclosures properly constructed, clean: controlled incineration. Handling offood (ice) minimized. Utensils properly stored. Clean clothes, hair restraints Food (ice) ~ontact surfaces: designed,constructed, maintain,ed, installed, located. . , Non-food contact surfaces: designed, constructed, maintained, installed, located. Walls, ceiling, attached equipment: constructed, good repair, clean, surfaces, dustless cleaning methods. Ware washing facilities, designed, constructed, maintained, installed,located, operated. Lighting provided as r;:quired, fixtures shielded. Ventilation: Rooms and equipment - 'vented as required. Accurate thermometers, chemical test kits provided, gauge (1/4" IPS valve). 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. EM 1'0. J. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI:"G - Potentially hazardous food cooled from 1400P to 700P more than 2 hours OR 70' F to 410F (45 OF) more than 4 hours OR preparec!::foods cooled to 41'F (450F) more than 4 hours: ACTION: Voluntary destruction ' 2. COLD HOLD. Potentially hazardous food held above 410P (45 oF) more tl1an 4 hours: ACTIO:": \'oluntary destruction - Potentially hazardous food held above 410F (450F) less than 4 hours: ACTIO;,\: Rapid cool. (e.g. Ice bath) · HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO:": ,"oluntal')' destruction - Potentiall)' hazardous food held below 140"F I,ess than 4 hours: ACTION: Rapitl reheat to J6Sor or more' COOKl:"G. Potentially hazardous foods undercooked: ACTIO:"\: Re~ook to proper temperature 3. 4. 5. R.\PID REHEA TI:"G . Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidl)' to J650 F 7. HAND WASHING - Food employees observed not washing hands: ACTIO;'\: Emplo)"ecs 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. . . 13. , , APPROVED SOURCE/SOUND CO:"DJTIO:-l - Foods from unapproved sources/unsound condition: ACTIOX: DetenticlO or ,'oluntal')' 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:": Voluntary destruction . CROSS CO:-'''T A:\II:"ATIOX OF RA W/COOKED FOODS . Ready~to.Eat foods contaminated b)' raw potentially hazardous foods: ACTIO:": Voluntal')' destruction of readJ! to eat foods APPROVED SYSTE:\[ . HACCP Plans for ROP, shellfish tanks. variances. others, Written prtlcedun: for time as a public health control. 9,10 II. 12.