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HomeMy WebLinkAboutJD's Chippery "'- IJ^':'IJI'\';) \;.U UI1, J: l1.t:.hL.l n ^N.lJ .t1 Ui'\1AN SERVICES Environmental Health DivisIon 2377 N. Stemmons Frwy - Room 607 Dallas, Texu 75207 . (214) 819-2115 Fax: (2I4) 819-2868 \ " ,...1" - . .P~".r- ~/';~- '. /.. .' ." ./. . .... pr.uposc opnspeetion: Regular ~ Follow up _ CompIaint_ . .' ~ . RETAIL FOqD ~TABLisHMENi iNSPECtION REPORT . .. . . " " ... :.. ; .'. ":. Other ~ Date 1--~5'--O(; Onner:.V~ {J. . ':: 7520...5 '. ". " 'DEMERITS'I {ffg~1Uii~tJH:aWtfinl~r5ti'~~~~;€m-eifts ::>. ~(-;...,.o;:;:::",~y. -~.....,t1~~,.,...,"ri -...."'-..'<11.. -'"''''tr.-l'''ll:A~.;:t.'''''':i.."f!:t'~'!!-li- "{.-~ '=!.k"\\.~.Ji:.~ ~~,M~..u_on~.:E.!tqL.!!@.:J..m.m~~L~_.~'i;~!J~.!:l.Y..t:~_Q. 6. Personnel \'lith Infections Resll1ctecllExcluded 7. Proper/Adequale H2tldwashing 8. Good Hygienic Practices (Eatin,g1Dnn~Jng1Smoking/01her) 9. Approved SourceJ'l..aheling 10. ~ound Concretion' 11. froper Handling of Ready-To-Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13, Approved Systems (HACCP PI2J1SI1ime as Public Health Control) 14. Water Supply - Approved Source/Sufficient CapacitylHot and Cold Under Pressure 'D"EMEar.T.S.~ ,f~Cfn:"".'~ii&'''f''~''''ui''''''rTfeffitfl1t.flir~iS;:€?~;''1:\ "'-':1.--':'.. "~"""i:f! 'l;ViO!-f?~...... "~-"~f;"""'ia'd:'~':C:O"''''''ecuv'''''Actr<il''' t['Sl:?J.eJM'~j} ~~,...RI}.f.J!i~.9lIJJ;.~~JI,!m_.l-";'~!!..,."...<.,~~,.;.,...~.2.~<.~ .._""""""""_ 15; Equipment Adequate to Majntain Product Temperature 16. Handwash Facnities Adequate 2tld Accessible 17. Handwash Facifities with Soap 2tldTowels 18, No Evjdence of Insect Contamination. 19. No Evidence of Hodenl.s101her Animals 20..Toxic Items Ploperly Laheled/StoredJUsed 21. Manual Warewashing and Sanilizjng at ( 22. Mechanical Warewashing and Sanilizjng at ( ) ppmllemperalure 23. Approved SewageN{astewaler Disposal System, Proper Disposal 24. Thermometers ProvidedlAccurate/Ploperty Calibraled (:!:. 20F) 5. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repajr _ 25. Posting of Consumer Advisones (HelmlichlRaw She1lfish Waming1i3uffet Plate) 27. FOod Estabnshment Permit . .~ S:Ubkit'a~ -:n.~;: l'I"'4:':r..!""<tc(;:,~~"...-.:..,;,............~~--~~...~i:-'~N""""o;~~'d90"7i'R~~N~'~"""'""I :!~~~e"T~rn;..srF."tftr~:1~.~ . ., _...._~...;~: =~~.t;Y.!.;!.~..~.!.:?::.t:!:l~~QS"':~...~~~D:.~"'c:;~f!!r,.....",..-1...~. ..__,,_"!..;.~ ,",,:.1~-~w~~-':'.~~~~..~~,.~';:'~~~" ":>_ . 5Pts . '. 4 Pts 3 Pts' '. 3 r~l.al Demems :=oUOW-tlp Ins1' YES NO : OTHER VIOLATIONS 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. . , . .. '. . A;,.. Garbage & refuse containers covered: adequate number, insect/rodent proof. frequency of disposaVclean. Floors, constructed; drained~good repair,cov~ring', ' 'inSra~ti~n, dustless cleaning methoqs..,,: ' , Clean clothes, hair restraints ~., Food (ice) !=ontact surfaces: designed,constructed, maintained, installed, located. ' . . l-- Walls, ceilin.&, attached equipment: constructed, good repair, clek", s~rfaces, dustless cleaning methods. I ' Non-food contact surfaces: designed, constructed, maintained, installed, located. Ware washing facilities, designed. constructed, maintained, installed, located, operated. " ' Lighting provided as r7quired, 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. ' No re~use of single service articles. ' ., Plumbing: installed, maintained. Clean, soiled linen properly stored. Toilet rooms endosed, self-closing doors, fixtures, good' repair, clean,properwaste receptacles. . , Registered Food Service Manager registered with City~ on site. :l\I 1'\0. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD " . COOLI:'\G - Potentiatlj' hazardous food cooled from 1400F to 70"F more than 2 hours OR 70'F to 410F (45 oF) more than 4 hours OR preparec!:foods , cooled to 4 I 'F (4S0F) more than 4 hours: ACTION: Voluntary destruction ' , 2. COLD HOLD - Potentiall)' hazardous food held above 41"F (45 oF) more than 4 hours: ACTIO:-\': Yoluntary destruction - Potentiall)'hazardous food held above 410F (4S"F) Jess than 4 hours: ACTIO~: Rapid cool. (e.g. Ice bath) · HOT HOLD- Potentially hazardous food held below 140"F more than 4 hours: ACTIO:'i: VoJuntaf)' destruction - Potentially hazardous food held below 1400F I.ess than 4 hours: ACfION: Rapid reheat to 16S"F or more' COOKI:'\G - PotentialJ)' hazardous foods undercooJ...-ed: ACTIO~: Re~ook to proper temperature 3. 4. 5. RAPID REHEA TI:'iG -Cold potentially hazardous food iinproperly reheated: ACTION: Reheat rapid I)' to 16S"F 7. HAND WASHING - Food employees observed not washing hands: ACfION: 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. . . 13. , . APPROVED SOURCE/SOUND CO:\DITION - Foods from unapproved sources/unsound condition: ACTION: Detention or ,'oluntal")' destruction, PROPER H.J,,:\DLI:'\G OF READY:TO-EA T FOODS - Ready to Eat foods handled with bare hands and emplo)'ee did not properl)' wash hands before handling: ACTIO:\: Voluntary destruction . CROSS CO~'T A:'tII:'\ATION OF RA W/COOKED FOODS - Ready-to-Eat foods contaminated b)' raw potentially hazardous foods: ACTION: Voluntar)' destruction of read)' to eat foods APPROVED SYSTE:'tI. HAeCp Plans for ROP,shellfish tanks, vari~nces. others. Written prQccdun: for time as a 'public he~lth control. 9,10 11. 12.