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HomeMy WebLinkAboutAmore " JJf\,l,.l,.}\.;:) l.UU/,'( J r Ji.t::AL'l H AND HUMAN SERVICES . Environmental Healtb DivisIon .... 2371 N. Sfemmons Frw)' - Room 601 Dallu, Texas 75207 . (214) 819-2115 Fax: (214) 819-2868 . it.' . . ", . . '. 'RETAILFOOD ESTABLiSHMENT INSPE'CnON'REPORT . .' .'. , '.. . :.. ; . -: '". ~! .. ." ~" .~ p~se ofInspeetion: Re~utar/ Followup_ CompI2inl--,-0l11er~ . '. :i . 11..,' . " / Dale orv'" I rf(;/ ~ (!) <i:J 'Establi;shrn~nl: '. ,.",. '. '. '. "~.. /'-'1~ /ttqtJ~ '-j,. 'DEMERITS' {8e"~M'E~lJFiai'(ami'''''~''&J''''ra~RlOmr€m~ ~. ~-:C"o.;::S'l..~"'~ 'Il~~.:$~--''''''''R' -"""-'-'~I~"'''t.-,'''''I",,*,",h~'''''''':''f!:fi<':.'''ti. '-~(~s.!-"J~~ ~Y,!:.'-:':','?>,.on~: ,ltql:!!@.:I.mm~I:!.L~_~"S?H.tTA9_~~_Q._ 6. lii'ersennel with Infections ResttictedlExduded ,. ,;' .,', "'~:-.', " 7. Proper/Adequate H2l1dWashing 8. Good Hygienic R(actic~s (EalinglDnnldnglSmokinglO1her) 9. Approved SourceJl...ab~tjn9 10. ~ound Conortion' t. 11. FIoper Handling of Re~d Cross.Coritaminaoo Ray d F sf Other 13. Approved Systems PI Ime 2.S Public Health Control) 14. Water Supply -Approved Source/Sufficient C2.flacitylHot and Cold Under Plessure 6EMEar.T.S.~ {NCfnffi"J~hB'fggu,M"m"effitfIltgo;rJir~nls'; ...,,, --.>:-.. ""U~'~ >~4 . -ti.=,;.;J;:"..... '''''-.'' -..!;'I............t.~::f!:<~~.n-~......~'!?,...''A.. ~'S13?~.tS '~):w: ltVI'O a ons'?egUlre mllleUlC::lU:,:""",IT""""",,e' . 0 .. .\:.._\z..... A',:<fo;;t.J .~", >"""l);~;I"-J...a:~~\:;r~,A.~.#' '~~'C':;'~~'~~~~::'Jl:1:":f!o.~Mo~~''''''" 'C'.' 1S; Equipment Adequate to Maintajn ProductTemperalure. 16. Handwash FacTIilies Adequate and Accessible 17. Hand....'aSh Facifilies with Soap and Towels 18, No Evidence of Inse<:t Contamination . 19. No Evidence of Rodents/Other Animals 20..Toxic Items Properly Laheled/SloredlUs ,~ 21. Manual Warewashing and Saniffzjng ft ) p lure 22. Mechanical Warewashing anp"Sani""'ng at (.61 J ppm!le peralure 23. Approved SewageN{~lewater Disposal SJ's' er Disposal 24. Thermometers P(o)id~d!AccuratelPloperttCanbrated (:f:.2"F) ", . 25. Food Contact, Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of COnsumer Advisories (HeimlicWRaw Shellfish WamingIBuffet Plate) .' 27. FOod Establishment Permit . . . . . ". .... .'. ' . .: ~&~ "~";"~r.~-I'~~.!"~<'r.:;;r~~~.,;._......~~--...;;:z.~"'~"->~N~~~-'d901Da~~~t'~""""1 "~~~~mt:~~.J-~.~ .. ~ ......-.....:....: :~~~1E!.~.~}.~~.t:!:1Y:f'~QS.,.:9...~~..i..~V~yc:;~.ro&.~.....~~.._..~_<..;.~ ~.01~-~~~.Jh~.QQM~~~~...........::.~,... .. ""'. 5 Pts ,e' .-..~_ .\ 4 Pts :. ) I 3 Pts' l' '. '::"~ii. fol<l '~,.,., ~o;-UP r!Id ReceIved b : OTHER VIOLATIONS WHICH MUST BE CORRECTED " Food protection during storage, preparation, display, service, transportation. Outside storage area enclosures properly constructed, clean: controlled incinerati Handling of food (ice) minimized. Utensils properly stored. I.", ,. Food (ice) !=ontact surfaces: designed,. constructed, maintained, ins taIled, located. . . . 'k .}d: adequate number, disposaVclean. Floors; constructed, drainet(Q~ood ~epair,cov~ring fhstaIlation, dustless. cleani~oqs. . Walls, ceiling, attached equipment: constructed,good '.repai1', clean, surfaces, dustless cleaning methods. Clean clothes, hair restraints Non-food contact surfaces: designed, constructed, maintained, installed, located. ,4 .~ Ware washing facilities, designed, ~onstructed, maimained, installed, located, operated. Lighting provided as r~quired, fixtures shielded. Ventilation: Rooms and equipment - 'vented as required. Accurate thennometers, 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 enclosed, self-closing doors, fixtures, good repair, c1ean,proper waste receptacles.. . , . , Registered Food Service Manager registered with City; on site. 1\11'\0. l~ CORRECTIVE ACTIONS TO ENSURE SAFE FOOD ,. . COOLI~G - Potentiallj' hazardous food cooled from 140"F to 700 F more than 2 hours OR 70' F to 41 'F (4S'F) more than 4 hours OR preparec!::foods cooled to 41'F (4S"F) more than 4 hours: ACTION: Voluntary destruction ~. COLD HOLD - Potentiallj' hazardous food held above 41"F (45' F) more than 4 hours: AcrIO~: Voluntary destruction - Potentiall)' hazardous food held above 410 F (450F) less than 4 hours: A.CTIO:'\: Rapid cool. (e.g. ice bath) · HOT HOLD - Potentially hazardous food held below 140"F more than 4 hours: ACTIO='<: \"oluntal1" destruction . Potentially hazardous food held below 1400 F less than 4 hours: ACTION: Rapidreheat to 16soF or more' I. COOKI~G . Potentiallj' hazardous foods undercooked: ACTIO=": Re~ook to proper temperature RAPID REHEATI~G . Ccild potentially hazardous food improperly reheated: ACnO,,: Reheat rapidl)' to 16S"F HA!\D WASHL"G . Food employees observed not washing hands: ACTIO='<: Emplo)'ec:s 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. . 1. , , APPROVED SOURCEISOUND CO~DITION - Foods from unapproved sources/unsound condition: ACTI'O:'\: Detention or \"oluntal")' destruction. PROPER H..\.:'\DLI~G OF READY :TO-EA T FOODS- Ready to Eat foods handled with bare hands and employee did not properly wash hands before handling: ACTIO~: Voluntary destruction . . CROSS CO~TA:'>II~ATIO:'ol OF R.A W/COOKED FOODS. Ready~to.Eat foods contaminated bj" raw poientially hazardous foods: ACTlO~: Voluntar)" destruction of read)" to eat Coods .. APPROVED SYSTE:'>I- HACCP Plans for ROP, shellfish tanks. \'adances. others. Written procedure for time as a 'public he~lth control. ,10 2. 3. .~