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HomeMy WebLinkAboutDoughmonkey .- DAtLASCOUi'ITY HEALTH AND HUMAN SERVICES Environmental Health Division 2377 N. Sfemmons Fnvy - Room 607 Dallu, Texas 75207 . (214) 819-2115 Fax: (214) 819-2868 \ ..~, ..;.,," .~.., 'L' . TAIL FOqD ~TABLisHMENT'jNSPE'CrI~.~~PqRT.. . I::;;!YF c ''YJ ,-Reo I o(P .. ,... . 0 p~se ofInspcclion: Re~ular / Follow up __ complaint_Oth~r__ . Date /-/0 .-OG,' .... D EMtRffSl ~Re"~Mi~'IJFiaWamt~""'51J~~~R""'i1itl''''''mis . P' ~'A'it:H:::'\"'~~ ~~""~~~''''''~'B' """''''''''-''<I;I'~'''~-l'''''!'h~'''''':i:t~,;;:~<:-. f.-~h.E.~~.J~ ~Y:!Y;1.c;:,upn_~.:.....,g"q l,!!@-:l.!!!me:.~~~_~':''Si'H.!J_~~r.,l..i..u..9.._"... 6. Personnel with Infections Restncteclrexcluded 7. Proper/Adequate Handwashing 8. Good Hygienic Pradices (EatingIDrinldnglSmokingJOther) 9. Approved SourceJl...abeling 10. ~ound Cond'rtion' 11. proper Handling of Ready-To-Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP PlanslTime as Public Health Control) 14. Water Supply -Approved Source/Sufficient CapacitylHot and Cold Under Plessure D"EMERrrS{ {~crtiffi/~nall;gui"""p' . m"~::ftmrimr~is.~?.E';f- ...., ~ .-."'.. '<So""'!::' >~""ti..~..~. ,< i'.~'" ... .....I........<-:f;;"~.;.;;~.....~'!:'?"l'A.. ~-;o ~~{:.?leMJ;tji "'j~~.Bm>4~,~3~J,\..e..~~lJ,)~~Jg.Ji',i~I!~~~;.>>~~~9. 15; Equipment Adequate to Maintain Product Temperature 16. Handwash Facnities Adequate and Accessible 17. Hand....-ash Facilities with Soap 2t\d Towels 18, No Evjdence of Insect Contamination . 19. No Evidence of Roden1slOther Animals 20..Toxic Items Ploperly labeledlStoredlUsed 21. Manual Warewashing and Sanitizing at ( '" 22. Mechanical Ware washing and Sanitizing at 23. Approved Sewage.JY/astewaler Disposal System, posal 24. Thennometers Plo'ridedlAccurateIProperly Calibrated (:!:.2"F) 5. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimlichlRaw Shellfish WamingIBuffet Plate) ", . 27. FOod EstabTIshment Permit 0 .' . . 0 .. .: ~fu~ '~C"'~';:P-I"-':';:i..!""'t<(r.:!.T.4!"-"';''''''''''''':r:~,....,~~....",;!;'i:-'~N~-o;~<=~.dSo'''Da~~~.N-'~~I. ":~~~~G?w.sF."~$t~~.~ .. . .........._~..:~; i~U'=.t~.!.e...~..~.!~:r.t:!:l~cqQS....:~~~~~~...~~;~~~......~I.l~~._-:...;.~ '"'t~.r~~w~~.,J:';~~~~..~......-.-~~~,;:,~,... . ~. . 5Pts 4 Pts 3 Pts' ,1" c:J.e4:AJ OYtW S )A./S; DC f tJOt .'{~.1I1rN8;..E;S. A?/o ".~. mA6/T~ SJDC/ .~ &;l.Jr.t:AJr-- rSj'JU;SH. '. . 3 Tola] Demerits =oU 'yt;-up ~rgP ReceIved b~ JfO Inspestc:d by: : OTHER VIOLA TraNS WHICH MUST BE CORRECTED )l Food protection during storage, preparation, display, serv:ice, transportation.,.._-------- -- '~ llindling of food (ice) minirni~d. Clean clothes, hair restraints A., ^ . .. . . Food (ice) !:ontact surfaces: designed, constructed, maintained, installed, located. ' , "X-, , 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 (1/4" IPS valve), _ Wiping cloths: clean, use restricted. /(1'"".........) ,IL/ Non-food contact surfa~s of ~quipment and ute~ Single-service articles, storage. dispensing. No re-use of single service articles. " Plumbing: installed, maintained. Toilet rooms enclosed, self-closing doors. fixtures. good repair, clean, proper waste receptacles. '. Outside storage area enclosures properly constructed, clean: controlled incineration. Garbage & refuse containers cove, red: ad~mber, insect/rodent proof. freque~posa~ Floors, constructed. draine~good repair,cov~ring ',' installation. dustless cleaning methoqs.' ' , .. ~ attached equipment: constructed, good rep ir clean, ,S-urfaces, dustless cleaning methods. Lighting provided as r7quired, fixtures shielded. Ventilation: Rooms and equipment - 'vented as required. Dressing rooms - rooms clean. lockers provided. facilities clean, located properly Premises maintained' free of Jitter, unnecessary articles. cleaning maintenance equipment properly stores. Authorized personnel. Complete separation from living/sleeping quarters. Laundry. Clean. soiled linen properly stored. Registered Food Service Manager registered with City~ on site. EM j';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 preparec!:foods cooled to 4lcF (450F) more than 4 hours: ACTION: Voluntary destruction COLD HOLD. Potentially hazardous food held above 4loF (45 'F) more than 4 hours: ACTIO:\: Voluntary destruction - Potentially hazardous food held above 4loF (45oF) less than 4 hours: ACTIO~: Rapid cool. (e,g.lce bath) · HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO:": Volunta!)' destruction - Potentiall;..hazardous food held below 1400F I,ess than 4 hours: ACTION: Rapid reheat to I6soF or more' COOKI:\G. Potentiall)' hazardous foods undcrcooked: ACTIO:l\: Re~ook to proper temperature R.\.PID REHEA Tl:\G - Cold potentially hazardous food improperly reheated: ACTIOi':: Reheat rapldl)' to I6soF 2. 3. 4. 5. 7. HAi':D WASHI:'\G. Food emplo)'ees observed not washing hands: ACTIO:": Emplo)"ecs should be instructed to wash hands before starting work and after smoking, nting. drinking, using the toilet, and all other times specified in the Rules. . , II. , . APPROVED SOURCE/SOUKD CO:\DITIO;'l1- Foods from unapproved sources/unsound condition: ACTfoN: Detention or voluntalj' 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 beCore handling: ACTIO:\: Voluntary destruction . 9,10 12. CROSS CO:--T A:\lI:\ATION OF RA W/COOKED FOODS. Ready-to-Eat foods contaminated b)' raw potentially hazardous Coods: ACTIO;':: Voluntar)' destruction of read)' to eat foods APPROVED SYSTE;\I - HACC:P Plans for ROP, shelllish tanks. vari~nces. others, Written prQcedur~ for time as a public health control. 13,