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HomeMy WebLinkAboutHouston's Restaurant JJAI;-LA:S COUNTY HEALTH AND HUMAN SERVICES Environmental Healtb Division . 2377 N. Sfemmons Frwy - Room 607 Dallu, Tens 75207 . (214) 819-2115 Fax: (214) 819-2868 . Ii ' . ~. ' , " ~ . RETAIL FOOD ESTABLISHMENT INSPECTION REPORT ' . . .... . .',' . ~' ~. . ... :.. ; .' .. . -: '". /. ..... . .' Regular _ Followup_ CompY:aint~Otnct_ .". .' ," ~t ;.).. . l'~sc ofInspeelion: . Date 2.-l&~"~, ~,"'.'- 'EstabTtshrn~nl: ifoU;J17JAJ ~ PhysTcalAddress: B30CJA ' . Ai t?.o al-J'Y~J' . .......-. ...... ....-.. . _.~x.-~~...H-. ~...,....:.::.;p~~~~ .._;.~~. 1"w)l"1!r.:...~'tI;""....~.~ qf.?4.E ,.. ~~~..,*6)iA-l]Bq~~~~lo~~r.u.~ ,~{~.:at$} . ~.,' .a1.iq~...:f.kql!tl:~::..IIl'.l~Jl'lll.,.:L' _ ,lI.~~r.\j:;ti.oll~. 1. Proper Cooling for Cooke dl?repare d FOod Cold Hold (410FJ450f) .. " 3. Hot Hold (140'f) 4. ' Proper Coo1On,9 Temperatures per PHF 5. Rapid ReheaJirig (165' FIn 2 Hrs) FoodlTemr:eralures ;ani~;; '/ltt} , III"'" '. ~. .;~,~.,. ;1#;, ,'jl., , . ...r..-......_u...."". :.'.!~~~~:~....~~.,"?....~""oIM'~....~......,.,.'^.,.t,-~>>.-":I&"'.,.~ . RJ~~!~~}J.~t ~E},;~~yur~~ll.~I~~~..9g4fI~~~.iM~~~~~,..ti. 1(.-lihkl<~J!:.=-s b.:!Y.',~>'.o.n~.i.E.!tql:!!@;.~,mm~~L~.~g~..':IXE:~_Q... 6. fil-:;rsonnel with InfecUoos Restrlcte~dude~ 7. Proper/Adequate Handwashing .8. Good Hygienic Practices (EalingIDrinldnslSmoking/Other) 9. Approved Source1Labeling 10. ::tound Cond"rtion' 11. Froper Handling of Ready-To-Eal Foods .' 12. Cross.Corilaminalio Ii sIOther 3. Approved Syste as Public Health Control} 14. WaleI' Supply - pr \1fficienl Capacityniot and Cold Under Pressure F.a-c'i1-'.:~nBi=""'Ui m """:~';'Ylir~iS~rp' ~~aNt~~ 'e~m~~'nrrfledl~!:GOTteaN~-: . ~";:"';;""-.)~~<r~".~~. '~').,~;,.,~~~~~~,,~~.....~..,.~fS, '. 15; Equipment Adequate to Maintain Product Temperature 16. Handwash Facnities Adequate and Accessible 17. Hand....'aSh Facilities with Soap and Towels II 18, No Evjdence oflnsect Contamination . 19. No Evidence of-A~ntslOther Animals . 20..Toxic Items Properly LaheledlSlorecllUs .~ 21. Manual Warewashing and Sani6zing ~J!( ture 22. Mechanical Warewashing and Sani .{'40g al erature 23. Approved SewageN{~lewater Disposal Sysj r isposal 24. Thennometers Pro,yidedlAccuraleIPtopelitCanbraled (%.20F) . Food Con!:actSurfaces of Equipment and Utensils cteanedlSanitizedlGood Repair 26. Posting of COnsumer Advisories (HeimlichIRaw Shellfish WaminglEMfet Plate) .' 27. FOod Estabnshment Permit ".. . .' .', . .: SUbkiia~ '~"';'~"';;~-I''1::'::".!-''~x:.<'r.~~~'';._''''''~~'''''''~~'''~''-on''~N~~.cHrci'!Da~~""''':!~~I .~~ttitr~'1.t':;r~~~~~~ t~ . . _....~_~.,;~x: i~.!:'~.~P'.~,~l~..:.t:!:I~~QS":"!?~~"'\""*,R~...!.E;~__,,,.,:cl.~"':".~"_<.........;,;;;..'-'r~k~~~J,O.~~l$.!:!..~,~ . ,,,,"_~. _. , 5 Pts ~ '-'~ r Qv~~ '.... ,. 4 Pts 3 Pts' 1/ r~tcl Derl1,ems :=oUow-tlp lnsp ~ . YES NO. necelved by"~ OTHER VIOLA TrONS WHICH MUST BE CORRECTED '. Food protection during storage, preparation, display, service, transportation. Handling of food (ice) minimized. Utensils properly stored. Clean clothes, hair restraints .....L L . . t Food (ice) !=ontact surfaces: designed, constructed, maiptained, installed, located. . . . ~ ....lif,ln-f'g,QQ C'rP'l'ltact surfaces: ~esigned, constructed, nia~stalled, located. ~-'-"""" . Ware washing facilities, designed, c:onstructed, maintained, installed, located, operated. Accurate thermometers, chemical test kits provided, gauge (114" IPS valve). Wiping'cloths: clean, use restricted. Single-service articles, storage, dispensing. No re-use of single service articles. .. Plumbing: installed, maintained. Outside storage area enclosures properly constructed, clean: controlled incineration. Walls, ce.iJiI:I.g"attached equipment: constructed,good reprffean;'SYfaces, dustless cleaning methods. , ,-"""--,, Lightlt1,g provided as r:::quired, fixtures shielded. Ventilation: Rooms and equipment - 've~ted as required. Dressing rooms - rooms clean, lockers provided, facilities clean, located properly Premises maintained' free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. . Complete separation from living/sleeping quarters. Laundry. Clean, soiled linen properly stored. I ". . . ~. Registered Food Service Manager registered with City~ on Toilet rooms. enolosed, self.closing. doors, fixtures, gOOd, ,.,,',; " .., s,ite... ',',," ". 1) repair, clean, proper waste receptacles. .2 iJK NO:~ '(;IliA:! ; nt.6's~ n~ Ai&t,C~;en. #h<.9h~. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD ill:ill: 1. .' . COOLI:\G - Potentially hazardous food cooled from 1400F to 700F more than 2 hours OR 70't: to 4loF (4soF) more than 4 hours OR preparec!::foods cooled to 41'F (4S0F) more than 4 hours: ACTION: Voluntary destruction COLD HOLD. Potentially hazardous food held above 410F (4soF) more than 4 hours: ACTIO:":: Voluntary destruction - potentiall).. hazardous food held above 410F (4S0F) less than 4 hours: ACTIO:"l: Rapid cool. (e.g. ice bath) · HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO:'\': \'oluntar)' destruction . Potentially hazardous food held below l400F I:ss than 4 hours: ACTION: Rapid reheat to 16S"F or more' COOKl:\G - Potentiallj' hazardous foods undercooked: ACTIO:'\: Re~ook to proper temperature !. I. I. i. ,>. RAPID REHEATI:'\'G. Cold potentially hazardous food improperly reheated: ACTION: Reheat rapid I)' to 1650F HAND WASHL,G - Food emploj'ees observed not washing hands: ACTIO:'\': Emploj'ees should be instructed to wash hands berore starting work and after smoking, eating, drinking, using the toilet, and all other times specified in tbe Rules. . APPROVED SOURCE/SOUND CO:\DITION - Foods from unapproved sources/unsound condition: ACTfO:"l: Detention or '"oluntal1' destruction. PROPER HA:":DLI:\G OF READY:TO.EA T FOODS- Ready to Eat foods handled with bare.hands and emploj"eedid not properly wash hands before handling: ACTIO:'\': Voluntary destruction . CROSS CO;-TA:-.n:\ATIO;-': OF RA W/COOKED FOODS . Ready~to.Eat foods cont:uninated bj' raw poientially hazardous foods: ACTIO:":: Voluntary destruction or ready to cat Coods APPROVED SYSTDI - HACCP Plans for ROP, shellfish tanks, \'arfances. others, Written procedure for time as a 'public he~lth control. ',10 I. 2. 3. \ !\;.v L '\ ~ \ .,