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HomeMy WebLinkAboutEl Gallito Restaurant - New ," DA~LAS COUNTY HEALTH AND HUr.1AN SERVICES Environmental Health Division 2377 N. Stemmons Frwy-Room 607 Dallu, Texas 75207 . (214) 819-2115 Fax: (214) 819-286'8 "\ "~ p~se oflnspeetion: Re~ular../ Followup_ CompTaint---= Other_ . RETAIL FOOD ESTABLisHMENT INSPECtION REPORT . . ./......... ,,,,,,,,,,?- '-- -, . . :.. ; . '. -: Date J-~-O&. ~. '. '. ", D EMERrrst iEl?~M;;1iHaWmYn"''':S"''&J"'ffi'EE:1i"'''11ir€'''ms'F ~-' '41P.tS":"'~~ WKi1~iffi'S:B~..U-.~.;;J~e&iEife.~Hgctlfe~iio '{. ~(.."".~. U.~_, _..."..... ..____q.~_...._._._._."._~_..___.____ __.. 6. PersOMel with InfecUons Resttictedrc:xcluded 7. Peoper/Adequale Handwashing 8, Good Hygienic ?rac1ices (EatingIDrloyJn,g/SmokjnglOther) 9. Approved SourceJLabeling 1 O. ~ound Cond'rtion ' 11. reoper Handling of Ready-To-Eat Foods 2. Cross-Contamination of Raw/Cooked F sJ 13. App rov eO Syslems (HACC? PI2JlSI1ime as .. Control) 14. Water Supply - Approved Source/Sufficient C2pacilylHol and Cold Under Pressure D'EMERrf.S{ {~c<n~"'whB'r~'Ut"Tmentl're".mr~isr ...,~ .-.,... '<5""'r:J, >,.~ -ti$!~.,..., ...~-...f:I.".....~~;:;.~'n~......~:7...... ..... ~....13!9.t.S '~:.l:.=-: ~VK>!a onsf,Regulre. m,"",uIClIl::;"",^,rr~"e. ...uon.~!. .: .. '" -.....\: ..^\:;...... ""':"'~(,/ '~~~:"'-;.-I:4~;;~;,;y..,;"'~"II"~~::e:~,~Clo;;':'~lIl'~~~"f:'l'A~H~~:tI:"'~~~,"-:.J!'~f".......~f..l4~~~~ .. '. 15; Equipment Arj equate to Malntain Product Temperature 16. Handwash FacTIities Adequate and Accessible 17. Hand....-ash Facilities with Soap and Towels 18, No Evjdence of Insect Contamination . 19. No Evidence of Hod enlslOther Animals 20..Toxic Ilems Properly LabeledlSlorecllUsed 21. Manual Warewashing and Sanitizing at ( ) ppmllemperahlre 22. Mechanical Warewashing and Sanitizing at ( ) ppm/lemperalure 23. Approved SewageNlaslewaler Disposal System, Proper Disposal 24. Thennomelers Provided/AccurateIPeoperly Calibrated (z.. 20F) 25. Food Contact Surfaces of Equipmenl and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimTIchlRaw Shellfish WamingIBuffet Plale) . 27. FOod Estabnshment Permit . ..' ". . ".. ... _ "",'. ~ ::~ia~ '~Vf~'i''"'@rl''~Bm~''~R''''''''''~CO--~~oc;~NQt~~B:SO)k~~ef.N~-r'~~'''~~G8"~Y~~~~ .~~ ., .......,,-,.... : IA ...r,-.!.l?..~........_!=...:.t..:I~c.qQS_......~~..;:.._ ~*_ ~~..",_r~...",..~...~. .........~_":......~ "": ~..,;.c,;.~~~,......~.,..~~I~~.........~......,.--.- 5~s . 4 ~ b' ~zrr ::JnPC: plJ[) )/l.,l,t:zf' VS~ fi7? /r/eI~4N ('1J?t.:St~ 3Pts' rOl.2J.imems :=oUOW-tlp Insp YES NO Inspe~ted by: : OTHER VIOLATIONS WHICH MUST BE CORRECTED '. Food protection during storage, preparation. display, service, transportation. _~~dling of food (ice) m~imized. . Clean clothes, hair restraints Outside storage area enclosures properly constructed, clean: controlled incineration. Garbage & refuse containers covered: adequate number, insect/rodent proof. frequency of disposal/clean. '\ . '. . . Floors, constructed, drained, clean, good repair, cov~ring installation, dustless cleaning methoqs.' : ' ~""\. . Food (ice) ~ontact surfaces: designed,constrUcted, maintained, 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 (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. tf/ Clean, soiled linen properly stored. Registered Food Service Manager registered with City; on site. 'L. Toilet rooms endosed, se -closing doors, fixtures, good repair, clean, proper waste receptacles. EM 1\'0. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI:\G - Potentially hazardous food cooled from 1400F to 700F more than 2 hours OR 70' F to 410F (450F) more than 4 hours OR preparec!::foods cooled to 41'F (450F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD - Potentiallj' hazardous food held above 4loF (45 OF) more than 4 hours: ACTIO:\': Yoluntary destruction - Pote:ntiallj' hazardous food held above: 41 OF (45 OF) Jess than 4 hours: ACTIO:'\: Rapid cool. (e,g. Ice: bath) · 3. HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO:\': \'oluntarr destruction - Potentiall)" hazardous food held below I-IOoP I~ss than 4 hours: ACTION: Rapid reheat to I6soF or more" COOKI:\G - potentiall)' hazardous foods undercooked: ACTIO:"i: Re~ook to proper temperature 4. 5. R.\.PlD REHEATI:\G. Cold potentially hazardous food improperly reheated: ACTION: Reheat rapldl)' to I6soF 7. HA;'o;D WASHI;'o;G . Food cmployces 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 tbe Rules. II. " . APPROVED SOURCE/SOU;'o;D CO:\'DITIO:-l- Foods from unapproved sources/unsound condition: ACTfo;'\: Detention or \'oluntal1' destruction, PROPER HA:'\DLI.'\G OF READY:TO-EA T FOODS. Ready to Eat foods handled with bare hands and employee did not properl}'\\'ash hands before handling: ACTIO:\: Voluntary destruction ' 9,10 12. CROSS CO:-.-:-r A:'>II:\A T10:--l OF R.\. W/COOKED FOODS. Ready-to-Eat foods contaminated bj' ra\\' potentially hazardous foods: ACTIO;'\: Yoluntar)' destruction of read)' to eat foods 13. APPRO\'ED SYSTE:'>I - HACCP Plans for ROP, shellfish tanks, variances. others, Written pr(lcedurc: for time as a public health control.