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HomeMy WebLinkAboutGordo's Restaurant DALLASCOUi'ITY HEALTH AND HUMAN SERVICES . Environmental Health Divbion 2377 N. Sfemmons Frwy-Room 607 Dallas, Tex:u 75207 . (214) 819-2115 Fax: (214) 819-2868 .. .,~.; . '.. .~ .. ." . .. . . '. ,. . RETAIL FOOD ESTABLISHMENT INSPECTION REPORT . Oo' Oo'.. . ~.. . ... . 0: , . -. Re~ular' ~cillo\VuP_ comptaint_Oth~_ Date .3-- }"f...:O& ,,:"" " .' ," p~se oflnspection: . 'Establi;shrn~nt: i OR DO ~L-:<S'j-mIA/1V r- PhysTcaJAddress: :301 "L..Oil61S"/..Aj ; Dlt,rJ;/m5i7-"" .. DeJEi;rJt.S~ rE~;/P.HC\tre"m~ia(u1elUm~f.'"D~(f~nr-" "i.-'-"':r~~~~~ ~~~#:'\~lot:*~"'lf~'..."(!(.;;7~~~GO:4.~~ ~~ao . - ~~.{~-' '" . ~.-=2 11. " .a1iq~...'B~l=I~t(Eti...ijl. .."" I~.: ~ .rr.~~:t\r.:;a.o 1. Proper CooUng for Cookedl?repared Food 2. Cold Hold (410FI450F) 3. Hot Hold (140'F) .4. . 0 er CooklngTe s per ?HF ... Rapid}fleh aliri (16S'Fln2 IS) Fo6clJTe ~~~L~/ ~. / ..~~._'...,...m....... to" ~~~~:~""~r.::~:l"'''~''\~~"-'~'W'-I\''':\.._''''~~''')#"'~~~.... R~4'1~~ ~~J}!l~~~'le.~;r~..1ft~~~&es.~~~ ~-~(."",,,Il. ~.~ !..:..._...~.on.~.....::.~q4!@.~.mm.~._L~.~,,_..[T~._N~_ . _.9- 6. l)?ersonnel with Infections RestrictedlExcTuded 7. Proper/Adequate Handwashing 8. Good Hygienic 'ees-t-. glDrlnidnslSmokinglOther) Approved Sou eJl..abeling 10. ~ound ConarD 11. proper Handling of eo You Cross-Corilamina n 0 Ra ed F.o6dslOther 13. Approved Systems (HACCP PlanSmme as Public Health Control) 14. Water Supply -Approved Source/Sufficienl CapacilylHot and Cold Under Pressure j)"EMERr.T.S~ {~dtHWWhB1"i;-~urp" ., me;rar~~mr~ts;~r~~~~; -""1 ._.~.. '<~"""t:.:', >.~'" . -tj-" .""""- ....':;tl... "'I..........;::::~.:f;;.~;?~"-....~~....(~~ -..~.... . ~K.13~9.iS .;.~..;;; ~:'\f1O ~ .0 nsjpegl.llre,. m"le\.IlC1I1:':"""n:c;yuv~J'"\...uo.ni';! .f, 0.: : L~. ". .. "v.\. ..^~..... 4'.:~~<': ojo . >~~~;/-l..a:.4'}.:;\:,,;y..,;...:~~. '~~Cl';;':'~l!"':~~~~>>~.:"*""~.~)O\.~~.~~.r.n'.N~~lI:~~~~~~;'7~.;V.~~"'''''~ '. ~..~, 15: Equipment Ad equale to Maintain Prod emperature 16. Handwash FacTIities Adequate :E"cessible ...:I-hHand....-ash Facilities with S d Towels 18, No Evjdence of Insect Conlami 19. No Evid ence of Rodents/Other Animals 20..Toxic Items Properly LaheledlStoredlUs d' 21. Manual Warewashing and Sanitizing ~ft( ) ppmltemperature 22.. Mechan1caJ Warewashing and Sani ''''ng at ( ) pprnltemperature 23. Approved SewageN{~~eWater Disposal SJ's,et6, Proper Oisposal 24. Thermometers ProyidedlAccurale1ProperltCanbral Food Contact Surfaces of Equipment and Utens 28. Posting 01 Consumer Advisories (HeimlichlRaw . 27. FOod Establishment Permit" .. .' ... . . '. ... : .. . " ". ~ . .p.j. ':~ta~ ~~t:Vi~r~'>l:<m~it;O~R''''''''''''''co--~~-'~~~--e-'cHfoDa'1i~:5--..::!N~~~~~;rd?~~~~~ .~~ . - ........-... ; - ...J:t..!.~!I.....:._~~.t)~ .QS.;..;.~~...;._tr..,...-_:":-~m,,,,.....r..,,. --._<...~.. ,.......~~.-.:.$i~-z:'.mt""u..~,.~ """_'~'~" :~: I- <~ /fu.- ~6;Ptl4 '4i%/NG- ~ "revr- 3 Pt. ;<J'~4c: (?E'/L-/Nt> I/L-Z: .' .. . ~ t . 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. Clean clothes, hair restraints l: ~- Garbage & refuse containers covered: adequate number, r~dent proof. frequency ~f disposal/clean. F&ors, ~ nstructed, drained~d repair, cciv~ring ... . tion tless cleaning methods. . . /' \ . C ,""'; 'I ached equipment: constructe,tf,good .. J urfaces, dustless cleaning meth~ Food (ice) ~ontact surfaces: designed, constructed, maintained, installed, located. . . Non-food contact surfaces: designed, constructed, maintained, installed, located. Ware washing facilities, designed, constructed, maintained, installed, located, operated. Lighting provided as r~quired, fixtures shielded. Ventilation: Rooms and equipment - vented as required. Accurate thermometers, chemical test kits provided, gauge (1/4" IPS valve). Dressing rooms - rooms clean, lockers provided, facilities clean, located properly ( ..Ie.- Wiping cloths: clean, use restricted. ~_ Non-food contact surface.s of ~quipment and utens~ "'- Single-service articles, storage, dispensing. ". Premises maintained' free of Jitter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. No re-use of single service articles. Complete separation from living/sleeping quarters. Laundry. . . Plumbing: installed, maintained. Clean, soiled linen properly stored. L Registered Food Service Manager registered wi'th City~ on site. ~ ~ ,A./tJ77.cE ~/~/ Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. ~ 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI:\G - Potentially hazardous food cooled from 1400F to 700F more than 2 hours OR 70't: to 410F (4S"F) more than 4 hours OR preparec!::foods cooled to 41 'F (4S0F) more than 4 hours: ACTION: Voluntar)' destruction 2. COLD HOLD. Potentially hazardous food held above 4loF (4S"F) more than 4 hours: ACTIO=': Voluntary destruction - Potentially hazardous food held above 4loF (4S0F) 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=': Voluntar)' destruction - Potentially hazardous food held below 140"F ~ 4 hours: ACTION: Rapid reheat to 16soF or more' 4. COOKl:\G - Potentially hazardous foods undercooked: ACTIO:"i: Re~ook to proper temperature 5. R4.PIO REHEA TI='G - Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidl)' to 16soF 7; HAl'iD WASHING. Food employees observed not washing hands: ACTIO=': 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. . ),10 , , APPROVED SOURCEISOUND CO='DITIO='l- Foods from unapproved sources/unsound condition: ACTION: Detention or \'oluntal1' destruction PROPER HA='DLI:\G OF READY:TO-EA T FOODS - Ready to Eat foods handlcd with bare hands and employee did not properl)' wash hands before handling: ACTIO=': Voluntary destruction CROSS CO:--TA:'>II:\ATION OF RA W/COOKED FOODS. Ready-to-Eat foods contaminated b)' raw p6ientially hazardous foods: ACTION: Voluntary destruction of read)' to cat foods I I. !2. 13. APPROVED SYSTE:'>I . HACCP Plans for ROP, shellfish tanks, \'ariances. others. Written prQcedure for time as a public health control.