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Felissa'a
" DA tLAS comITY HEALTH AND HUMAN SERVICES Environmental He21th Division 2377 N. Sfemmons Frwy-Room 601 Dallu, Texas 75201 (214) 819-2115 Fax: (214) 819-2868 .' ," .~ . . RETAIL FO,?D :E:STABLISHMENT INSPECTION REPORT . . ,- ........ :.. ; ." .:. .p~seorrnspcction: Regular ./ rouowup_ Comptaint_ Other_ Date ~.- 8-- oG, . 'Eslabli;shment: ~Ll.s~ A ~ PhyslcalAddress': .. J.fIAf.MJLTOU' . ~/Vses Ii=;. .. ....-.-. ....... .......t -":-c.:~~"''''i}i-' 1i"i'"'f"'~~~~"""~ ......~:~t":. ..-..c~~...~...#~.~ qfJ4.E;ffll~~ ~~m~,!6)~Ji.mw~cfo~~~~ .~;;{t?'.:OO}="$ 1). .. .a~q~..::a~~4lt .dIl. ..", I..... Cl.. _.!I.. :Y_~r.\.. .011::.. 1. Proper Cooling for Cookedl?repared Food Cold ftold (410FJ450f) '. 3. Hot Hold (140'F) 4. . Proper Cooking Temperatures per PHF 5. Rapid Reheating (1SS0Ffn 2 Hrs) Foodffem~eratures '. ". 'DEMERrrsj {E'l~nn:rtiHaRdmigl~IolJ~~R"AA'Ui?€tii~~7 ::'" ''A..,.oz::f'~:::~' '~r.;'t;~~-'~'B' ..,....."'._.~f. ~"'....tr.-l...~-.::,". .,....':t1.~.f.ii'~-ti..<'! . ~~hJr.-s.~JJ:,.~ ~y,!Y.'.~.u.on~.::..::.&.q4!@-_:l.mm~~~~_~;;~lJ~_~~_Q.n.J: 6. Personnel with Infections Restnctecl/ExcTuded 7. Proper/Adequale Handwashing 8. Good Hygienic Practices (EatinglDrin~-jnglSmokjngJOther) '''li 9. Approved SourceJLabeI1hg 1 O. ~ound Cond"rtion . 11. proper Handling of Ready-To-Eat Foods 2. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HAecp PI ansIlim e as Public Health Control) 14. Water Supply -Approved Source/Sufficient CapacitylHot and Cold Under Pressure D"EMESC....1<; {~CfnRYWifd'1E-~ii/'~.,.me;rn:l1fA'atr~ri"is;~' """ ._.~.. .<~ >~.~. -ti-~ ,"""" .<.~...!;'I..........'*~,.""'...:,ri~"-.....~-:7,,.,t'A.. , ~,,:13!c.!1S': ~:'\I'l'O a ons~equlre,. mrr,acliare:"""rr"""",,,e'. ....t, Ot: . .... :.... ...-...,.\:..^,;:~.. "'~:, -.', '~,,>.o-+';,..-~~~~~(;.,;...;...~:#.~~~,~t'o:;~~~~~~A~~>>~*~~~_~,..~lot.'.:-..,.....,.~~.f.~~,~:I}~~~~.~~~t:~.,.....'!II ". 15:EquipmentAdequate to Maintain Product Temperalure 16. Handwash FacTIities Ad equale and Accessible 17. Handwash Facilities with Soap and Towels 18, No Evjdence of Insect Contamination . 19. No Evidence of RodenlsJOther Animals 20..Toxic llell11'Properly Labeled/SloreclJUsed 21. Manual Warewashing and Sanitizing at ( ) pp ture 22. Mechanical Warewashing and Sanilizing at C. perature 23. Approved SewageNlastewaler Disposal System, Proper Disposal 24. Thermometers Provided/AccuratelProperly Calibrated (:t. 20F) 25. Food Conl:act Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 25. Posting of Consumer Advisories (HeimUch1Raw Shellfish Waming/i3uffet Plate) . 27. FOod EstabTIshrminl Permit . .. .'. . .: ~ta~ '~':'~";::~'I.'~':r..!""<l:c\r.~"~o"""""'~~~"'""~~"'''.!:'''-on''~N*"':!;~Eltte''dSo"Da~'''re.n.."'-.!N~.;;t\~I' '~~"'~W0?~J~~.~ .. .. _........_~~~s :~...~..t~.t~.~.~.!.:F~.~:'!:J~cqQS...:~~~,~~~'t'c:.:~_~4.cl...~.. ._-...._o:...;.~ '"'I.~~-~iW~~..J:1,~ml~~~..";'..~~.....-~,,... . ~. . 5Pts 4 Pts 3Pts' ro#;,.,ro, \-~~-l.Ip ~rgP Received 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. . J,.. .IJogrs, constructed, drained, clean, good repair, cov~ring installation, dustless cleaning metho~s.' . . Clean clothes, hair restraints 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.. '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. 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, clean, proper waste receptacles. Registered Food Service Manager registered with City~ on site. ~ 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD " . COOLl:\G - Potentiallj' hazardous food cooled from 1400F to 700F more than 2 hours OR 70't to 410F (45 oF) more than 4 hours OR preparec!:foods cooled 10 41'F (450F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD - Potentiall)' hazardous food held above 410F (45' F) more than 4 hours: ACTIO:\: Voluntary destruction - Potentially hazardous food held above 410F (45 oF) less than 4 hours: ACTIO~: Rapid cool. (e.g. Ice bath) · 3. HOT HOLD. POlentially hazardous food held below 1400F more than 4 hours: ACTIO:\: Yoluntal')' destruction . Potentially hazardous food held below 1400F I:ss than 4 hours: ACTION: Rapid reheat to 16soF or more' COOKI:\G. Potentially hazardous foods undercooked: ACTION: Re~ook to proper temperature RAPID REHEATIXG - Cold potentially hazardous food improperly reheated: ACTIOi'\: Reheat rapidl)' to 16soF HAi'\D WASHli'\G . Food emplo}'ees observed not washing hands: ACTIO~: Emploj'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. . 4. 5. 7. :>,10 , . APPROVED SOURCEISOUND CO:\DITION - Foods from unapproved sources/unsound condition: ACTr"ON: Detention or \'oluntary destruction PROPER l-L~XDLI:\G OF READY:TO-EA T FOODS - Ready to Eat foods handled with bare hands and employee did not properl}' wash hands before handling: ACTIO:\: VoluntaQ' destruction . I I. 12. CROSS CO~T A~n:\A TION OF RA W/COOKED FOODS. Ready-to.Eat foods contaminated b)' raw poienlially hazardous foods: ACTIO:\: Voluntary destruction of read)' to eat foods APPROVED SYSTE~I - HACCP Plans for ROP, shellfish tanks, \'ari~nces. olhers. Written prQcedun: for time as a public health control. 13.