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HomeMy WebLinkAboutHP Presbyterian Church " DA~i.AS COUNTY HEALTH Al\D HUr.IAN SERVICES Environmental He.lIth Division 2377 N. Sfemmons Fnvy - Room 607 Dal/u, Tens 75207 . (214) 819-2115 Fax: (214) 819-2868 . ..5 '"2'6 "? 't S; .' ", .~ . RETAIL FOqD ~TABLisHMENT JNSPE'CrION REPORT . . . . :.. ~ . ":. p~seoflnspeetion: Regular ../ Followup_ Complaint_ Other.:--. Date '/-/9-C)(p 'Establi;shmenl: '. '. 'DEMERrrsi {ee~nn;~liHaWmn'i~'%~~~R~illtl"m"mis"'W ::.. - '-4""t->z:"'~ii'. '!\"',,::t~~''''''~'ri ..,....."---.~t.;:;'~,...';r."'..I~S*.""'..~~.!:'.';;:~~ti-. '{.~(..Jr-S\!"'J1..~ ~Y:!::-i:'.'?.u.on_~....Q.ftql!!'@-_:l.{!Jm.~~~~_~:?H.[T~_~~_Q._. 6. Personnel \'iith lnfecUons RestrlctedlExcluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (Eatin,gIDrinkinglSmokinglOther) 9. Approved SourceJLabeling 10. S,ound Concretion' 11. proper Handling or Ready-To-Eal Foods 12. Cross-Contamination or Raw/Cooked Foods/Other 13. Approved Systems (HACCP PI21lSIiime as Public Health Control) 14. Water Supply -Approved Source/Sufficient C2pacilylHot and Cold Under Pressure D'EMEffif.s~ %Nbn~Wifd1ggutp'''' . meH(fffi~fiir~rfl'Kn"t . ,~if!~. ~'1'-<:.:-" ....V~.t:.t~ .~~,,~~ ~ti"'o( .....c:.~, .~...,",,: -"'" ~I."';'~'''''''''''::--~'';:'''~:''''';''~~ .'~~ _. ~"".73~I?iS -~:::wl ~,VIO a onsf,Regulre.. mme<ilcac::\:IVTT'^-UIle'" .to 02-, . . .J..' 1'\ .. -......\....,...\::....... ""':~~~ -. ., >.*"""=')~:,...-)~4:},;;'\:~;o,;..;..~.,.~:.:~~,'\,(l<..:t~~>>~~~~~:.Io:o::~:."'I.:t.:.'$~,:~...~:.$!..::.H.r.. c.~),$~~~;.;f".p~~~. .V.1~.)....... '. 15; Equipment Adequate to Malntain Product Temperature 16. Handwash FacTIities Adequate and Accessible 17. Handwash Facilities wi:h Soap 2fld Towels 1 a, No Evjdence of Insect Contamination . 19. No Evidence of RodenlslOther Animals 20..Toxic Ilems Property labeledlStoreclllJsed 21. Manual Ware washing and Sanitizing at ( ) ppmllempe 22. Mechanical Warewashing and Sanitizing at (/. ) pp emp 23. Approved SewagefWastewater Disposal System, Proper Dis . Thermometers ProvidedlAccurateIProperly Calibrated (z.20F) · Food Contact Surfaces of Equipment and Utensils C1eanecllSanitizedlGood Repalr 25. Posting of Consumer Advisones (Heimliclv'Raw Shellfish WaminslEluffet Plate) 27. FOod Eslablishrm;nt Permit ':SUbkifu~ 'n:r':'-'~;=~'I':'':~.!''<;l:<(r.~''''-':''';'-''''''~~'''''~~'''''!.'<:-'~.N~~''dSCiDa~~~.N-'~''''''''1 {~~"'~~G?~~~~ .~~ . . ......w,,7'.,;~E ;~...~.t~.!.e..~.~!~;';.~:!:I~;;.qQS";9A~~..i.,*,r;r..~YC::~.9!1~.~t&~.",..Vo"_'~~..."r~~~~$t?.:.t.~...4_"';"':""""""''';:'"~''''' : ~: (lk,lIM t)J/5Js f (;11 / LL5 . 3 Pts.' Co fol2l Demerits :=oUow-up Insp Yes NO Fleceived by:k..-- ~ OTHER VIOLA TrONS WHICH MUST BE CORRECTED '. Food protection during storage, preparation, display, 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 proof. frequency of disposaVclean. Clean clothes, hair restraints Food (ice) ~ontact surfaces: designed, constructed, maintained, installed, located. . . . Floors, constructed, drained, clean, good repair,cov~ring installation, dustless cleaning metho~s.' . 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, ~onstructed, maintained, installed, located, operated. Lighting provided as r~quired, fixtures shielded. Ventilation: Rooms and equipment - 've~ted 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. /J _ t Non-food contact surfaces of equipment and utensi~ Premises maintained' free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Single-service articles, storage, dispensing. Complete separation from living/sleeping quarters. Laundry. No fe-use of single service articles. ., Plumbing: installed, maintained. Clean, soiled linen properly stored. k Registered Food Service Manager registered with City; on site. Toilet rooms endosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. ::l\I !'\O. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLl:'\G - Potentially hazardous food cooled from 1400F to 700 F more than 2 hours OR 70' F 10 410F (45 OF) more than 4 hours OR preparec!:foods cooled to 41cF (450F) more than 4 hours: ACTION: Voluntar)' destruction 2. COLD HOLD. Potentially hazardous food held above 41 OF (4S0F) more than 4 hours: ACTIO:":: \'oluntary destruction - Potentiall)' hazardous food held above 41 OF (45 OF) less than 4 hours: ACTIO:": Rapid cool. (e,g. ice bath) · HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO:":: Voluntary destruction - Potentially hazardous food held below 1400F I:ss than 4 hours: ACTION: Rapid reheat to 1650f or more' COOKI:'\G. Potentially hazardous foods undercooked: ACTIO:-1: Re~ook to proper temperature R.\.PID REHEATI:\'G. Cold potentially hazardous food improperly reheated: ACTION: Reheatrapidl)' to 1650F HAi'\D WASHIi'\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. . 3. 4. 5. 7. 11. . . APPROVED SOURCEISOUND CO:'\DITlO:--l- Foods from unapproved sources/unsound condition: ACTfo;,,:: Detention or ,'oluntalj' destruction, PROPER HA:'\DLl:'\G OF READY:TO-EA T FOODS. Ready to Eat foods handled with bare hands and employee did not properlyw:\Sh hands before handling: ACTIO:'\: Volunt:lr)' destruction CROSS CO:--T A:\II:'\A TIO;": OF RA W/COOKED FOODS . Ready~to-Eat foods cont:uninated b)' raw potentially hazardous foods: ACTION: Voluntary destruction of read)' to tat foods APPROVED SYSTE:\1 . HACCP Plans for ROP, shellfish tanks, vart'ances. others. Written pr<>cedure for time as a public health control. 9,10 12. 13.