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HomeMy WebLinkAboutJiang's Cuisine .- DA~i.AS comITY HEALTH AND HUMAN SERVICES EnvironmentaJ Health Division 2377 N. SfemmonsFnvy-Room 607 Dallu, Tex:u 75207 . (214) 8J9-2115 Fax: (214) 819-2868 "\ - RETAIL F09D ~TABLisHMENT INSPECTION REPORT . . ~. . a :.. ~ . .: l/ . . .' .p~se ofInspeelion: Regular_Follow up _ Complaint_ Other_ . Date .l-;t;.;-o(P 'Establi;shment: '/~. 6. ~ . VI.S tlo.JE PhysTcaJAddress: J~ .JNI()I!!A. . . ......-. ....... ....'.l-.~~~'...H-. fu........:.;:.;,.~"""'oI;t:"\~ ........,.:~~: .....~..~~..r:,;:,..- q~~~~ w.-~m",~~i.Ji.Umq~~cfo~~~ -:~{ ..i '" . ~.=~ 11. .. .a~q~... . ~~~lte;:;..IJ.l. ..,... I..... ..._ -.0:. _-:.Et.t.t. .0__ 1. Proper CooUngforCookedl?repared Food Cold 1iold (41 "FJ45'f) . Hot HoTd (t40'F) c:'/:tufi'CI\J 4. . Proper Cooking Temperatures per PHF 5. Rapid Rehealing (16S'Fln 2 Hrs) FoodlTemperatures . (11t1t;Ac;j AJl.)~ ~71J~ .Ifltr SOU~ 5',-'"1;/";) t51J'F' ~ , f?.-t."t:- I~R l' ._~"'fJ /fJ'I~ atrz ~'L!N IJIJ&rSj---- 7uP- . o EMERrrsi" {Be'rsa1ih;;tJffilRmnlg'i~"'5t:i~~Jt~qmrl"mms ::.:.- '(A"'~'\'tK;,!." ':'l"ri'~~~''''''''''''B' -_...,,-,~.~I'. ~"''''-!:r.-I'''''''''~'''' '''''':i..':+.ff;;-<]!;;-. 'f.~ ':!'l~,~!-"J~ iY:M-::_u.on~.:.",-.!tq4!@:.:I,!!.!m.~~@.~,,~!J'Jt<::.t.,[Y.E'r.v...;...!-'_9.._ 6. PersormeT with Infections Resl.ictecllExcTuded 7. Proper/Adequate H211dwashing 8. Good Hygienic Practices (Eatins-'Drinking/Smokjng/Other) 9. Approved Sourcen...abeling 10. S,ound Cond'rtion' 11. proper Handling of Ready-To-Eat Foods 12. Cross-Corilaminalion of Raw/Cooked FoodslOO1er 13. Approved Systems (HAecp PI211SfIime as Public Health Control) 14. Water Supply -ApproYed Source/Sufficient CapacitylHot and Cold Under Pressure D'EME"afrs.% {F.a'dnfu?~na1ggur""'p' . nre;mtmtrimr~W.nf~~~:; .,.,,~ ,_.~.. '<~"""r:.ll >~.-s . ,."...:.", ."~> '''''~.'' --. "'l'~""'."':"""""'-\n-~"""'~~"'(;;;:-';:'; ."'.;.... ~"'.13it;!iS .;.~.:;.~ WIG allons~egulre,. mrneolare:""",rr~"e:n....uon."" .. 'v.\.: .."'\:::..... 4~:-:'~~ .'. '. >.~,.~1;/....)'~..p;,,;;:.;;:t;:;...,;....~:;.~~;jt:~,~c&-:;,~'r,;)~""'~~::*~~~:~K~.~*""..,...~r.,)",.~.~~~~~ '. 15; Equipment Adequate 10 Maintain Product Temperalure 16. Handwash FacTIities Adequate and Accessible 17. Hand......ash Facifities with Soap i!1ldToweTs 18, No Evjdence oflnsect Contamination . 19. No Evid ence of RodenlslOther Animals 20..Toxic Items Properly labeTedlStoredlUsed 21. Manual Warewashlng and Sanitizing at ( ) pprrJlem eralure 22. M echankaJ Warewashlng and Sanitizing at t5", prrJle perature 23. Approved SewageN{aslewaler Disposal Syslem, Proper Disposal 24. Thennometers ProvidedlAccuraleIProperly Calibraled (+ 20F) . Food Contact Surfaces or Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting or Consumer Advisories (HeimlichlRaw Sheilfish Waming/Buffet Plate) . 27. FOod Eslabnsrunent Permit . .. .'. . .: ~ta~ '~':--~i;:;~-T'~'.:1'...!"<;'tc\r.~".-.r"';"-''''''~~'''''..?1;?~..~i:-'~N.-o;~~.d901k~'''re:-n..~N~'~~l "~~~~&rw..srFe;r~%:.~ . <# ..........-:S.,;~~; ;~u~~~..!.e..:~..~l~:.:.f!:l~~QS...:~~~;..~V...~...!.:;~f!lr~.~...;..._..~_~~~ "'If:..1~-~~~~~~~~ .. ~..;..:~~~,.......;:.':",..~. "!-. . 5 Pts 10 4Pts 3 Pts'~ ~ ~bJ..CS, .(.TAI 4k- ~t,.;.y:vn~T?y:;i!f7'~t.~' ~ '3 foW Demerits \,~o;'-UP ~n~'p ReceIved b Inspe~tcd by: ~ 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. Garbage & refuse containers covered: adequate number, insect/rodent proof. frequency of disposaVclean. Clean dothes, hair restraints .~. .Floors,J constructed, drained. clean, ~od repair, cov~ring . installation, dustless cleaning methods. ~ . '''A- I . Food (ice) ~ontact surfaces: designed,' constructed, maintained, installed, located. . . k. t-." No act surfaces: designed, constructed, tained, in alled, located. Walls, ceiling, attached equipment: constructed, good repair, clean, surfaces tless cleaning methods. L L Dressing rooms - rooms clean, lockers provided, facilities clean, located properly Wiping cloths: clean, use restricted. Premises maintaine~ffree 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. lxtures, good Clean, soiled linen properly stored. Registered Food Service Manager registered with City; on site. ~i\I 1'\0. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD " . COOLI:'\G - Potentiall:- hazardous food cooled from 1400F to 700F more than 2 hours OR 70'F to 410F (45 oF) more lhan 4 hours OR prepareci:foods cooled to 4l'F (4S0F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD. Potentiallj' hazardous food held above 4loF (45 OF) more than 4 hours: ACTIO:'\: Voluntary destruction - Potentially hazardous food held above 41 OF (450F) less than 4 hours: ACTIO~: Rapid cool. (e,g. Ice bath) · 3. HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO;'.;: \"oluntar)' destruction - Potentially hazardous food held below 1400F I,ess than 4 hours: AcrION: Rapid reheat to 16S"F or more. COOKl:'\G. Potentiall)' hazardous foods undercooked: AcrlO:-i: Re~ook to proper temperature 4. 5. RAPID REHEATI:'\G. Cold potentially hazardous food improperly reheated: ACTION: Reheat rapldl)' to 16S"F 7. HA1'\D \\'ASHIXG . Food empJo)'ees 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:'\DITIO;'l/ - Foods from unapproved sources/unsound condition: ACTt'ON: Detention or ,.olunta!")' destruction. PROPER H..I,SDLI:'\G OF READY:TO.EA T FOODS - Ready to Eat foods handled with bare hands and employee did not properl}' wash hands before handling: ACTlO:'\: Voluntarj' destruction . CROSS CO:---r A:'oH:'\A TIO;'II OF ft.\ W/COOKED FOODS . Ready~to.Eat foods contaminated b)' faw poientiaIl)' hazardous foods: ACTIO;'.;: Yoluntar}' destruction of ready to cat foods APPROVED SYSTE:'oI . HAeCp Plans for ROP, shellfish tanks, \"arfances. others. Written procedure for time as a public health control. 9,10 11. 12.