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HomeMy WebLinkAboutLa Paesana Restaurant - New -.: i .' UAI:-LAS COUNTY HEALTH AND HU?lIAN SERVICES Environmental Healtb DivisIon .". 2377 N. Sfemmons Frwy-Room 607 Dallu, Texas 75207 . (214) 819-2115 Fax: (214) 819-2868 ' '. 4'.' '. . '.;. . ", . . . " RETAIL FOOD ~TABLISHMENT 1NSPECTION REPORT . .. . -- . . :.. ; . .: '. ;' :~. ," " . .' .',\1 ..' . .' .' p~se cfInspcclion: Re,gular _ Follow up ~ CcmpJ:ajnt~Othcr_ . 3 C.}'/1/ . Date'; -- r"""" L/\.p- .Estabti,shrn~nt: 'L4 -11 CS""AA./A PhysTcaJAddress: J.j3~~ 'LovER-.s 4/. '1'vBJsir . ........~. ....- h....j: ~~~......H-. ~.......:.:.....~"""!'''''~ .......~~r;:. ""~"""""""",'tf"'..r~" qf.14~&~ ~~m",~6)~~~~lh~Jo~~m.~ ,~.<~J~.t$iJ=~ 1). " .a1-tq~",'B~s:Il!t(!t::..rIlI.f.~JfiL ~.. _ .lI.~~i.\j:;li.O.!l~~ 1. Proper Cooling for CookedIPrepated FOOd Cold flold (41"F/45"f) '. 3. Hot Hold (140'F) 4. . Proper Cooking Temperatu'res per PHF 5. Rapid Rehea,lirig (165' FIn 2 Hrs) Foodlfemperatures A '. k "'-".'. .' . . ' . ." .. V-,)/"70 ~ k-~.' '. ". ,;~.. ~, J~{)~()c,.;I/>fJi ,.'tt". 'DEMERITSi' iEfI~nn;E!"1iHaWmnt~~WJf'g~~t€"-" :::'" ~':C"oz:~~~~ .!'I.....;::::t~~-'''''''B. -'''''-'-~r~''''';r.-I''''fl:h~''''':i~'';~:'-:'J!-ti' '~(~~~Ja?;, iiY:M.,.."...on~.::...:..,ftqt,!!@.:I,mm.~~L~.~k:?H[T~E.Y.E:~_... 6. fi?~rsonnel 'nith inJections RestlicteclJQdudeli 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (EatinslDrin~jns!SmokinglOther) 9. Approved Sourcell...abeling 10. S.ound Conortion' 11. froper Handling 01 Ready-To-Eat Foods 12. Cross-Contaminalion 01 Raw/Cooked FoodslOO1er 13. Approved Systems (HACCP Pl2JlSl1ime as Public Health Control) 14. Water Supply -Approved Source/Sufficienl C2pacitylliot and Cold Under Pressure iJEME....Rf.-."~' {Ea"Cfti-'+'ygna'(~ui"""merrt1r~'''fiir~''t ..,,, ._.~., .<~ ~W"tJf!S!......., .<.$-~g........"....,:~........C\GO""""""''''' :f'${~1.el:-~l ~~~B~lB..~$::Jf....e: q;.~l~~u..~~,,;.,.,_!...~; 15; Equipment Adequate to Maintain Product Temperature 16. Handwash Facnities Adequate and Accessible 17. Hand....'aSh F itll and Towels . No Evjdenc ollnsect Con 'nalion_ 19. No Evidence 0 Otl1erAnimais 20..Toxic Items Property LabeledlSlorecllUs ~' 21. Manual Warewashing and Sanilizing ~~ 22. Mechanical Warewashing and Sani .1. ng at ( 23. Approved SewageN"~le'Water Disposal Sysl 24. Thennometers ProyidedlAccuraleIProperltCaIibrale Food ContactSurfaces of Equipment and Utensl ct anedl 26. Posting of COnsumer Advisories (HeimTich/Raw Sh 27. FOod Establishment Permit. .: ~ta~ '~~ir.~-l".:~..!"<;'t<"r.~~"-':.o'-''''''~~'''''''~~~'''''!:c-on''~N~~''cr901Da~~~~~1 ,,~~~~~~>;'etrm~~~~~':';'= . " -.....-:.S..:f.!i 1~Ur:.r~.!..e.~.~1~~.t~:I~~QS...:9...~~..~v...~~;~_t~.....-cl.........'-...~...;.~ ~=.1~-~~~~.J:';~~IJ;!u....~.~~~.....,... . _ =::: /!/Sf7Ju.- 77Le ('~ 0 tlAJ j:-/oU7? MJ .~ /A./ --.1' . 3 Pts' 0" i...E7{. ~ q./17^-.JT !:,~...,_ /A.f S'7ZJAAdL:;;~ ~~"7 '. ':;'4i;. .r)t..,Jf'~. .tizedlGood Repair inglauffet Plate) Recelved b 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. ins nt proot: frequency of disposal/clean. ltucted, drained, cJ;ait, good ,ipa~~) . dustless cleaning metho~s.' , . ,.........-'"'/ ~.s~ing. attached equipment: constructed, good Tepa, ir....gl~a9ot surfac, es, dustless cIeaninj. met,hods. I~~~~:~~ a7';~:a1Gur~f:ld. , Ventilation: Rooms and equipment - 'vented as required. Clean clothes, hair restraints Food (ice) !=ont;.ct surfaces: designed,' constructed. " maintained, inst~lIed, Io"cated. . . Non-food contact surfaces: designed, constructed, maintained, installed, located. Ware washing facilities, designed, ~onstructed. maintained, installed, located, operated. Accurate thermometers, chemical test kits provided, gauge (1/4" IPS valve). Dressing rooms - rooms clean, lockers provided, facilities clean, located properly ~,/ Wiping 'cloths: clean, use restricted. Non-food contact surfaces of equipment and u Premises maintained"free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. ' v. ,-- Single-service articles, storage, dispensing. No re-r ~~~~ervice articl.es. pi~mb~~:~.:~~.jpt(dl~/'*l M47..u;.' Toilet rooms enolosed, self-closing doors, fixtures, good repair, clean,~rop'el'w.eDe~~/, 1V117-; ~fJj~ . Complete separation from living/sleeping quarters. Laundry. Clean, soiled linen properly stored. Registered Food Service Manager registered with City~ on site. ill:ill: t. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD ". . COOLl:\G - Potentially hazardous food cooled from 1400 F to 700 F more than 2 hours OR 70' F 10 41 'F (45 'F) more than 4 hours OR preparec!::foods cooled to 41'F (450F) more than 4 hours: ACTION: Voluntary destruction ~. COLD HOLD - Potentially hazardous food held above 410 F (45' F) more than 4 hours: ACTIO:\: Yoluntary destruction - Potentiallj' hazardous food held above 410F (4S0F) less than 4 hours: ACTIO=-:: Rapid cool. (e,g. Ice bath) · HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO:\: Voluntary destruction - Potentially hazardous food held below 140'F I.ess than 4 hours: ACTION: Rapid reheat to 16S"P or more' COOKI:\G - Potentiallj" hazardous foods undercooked: ACTIO:\: Re~ook to proper temperature RAPID REHEA TI:\G - Ccild potentially hazardous food improperly reheated: ACTION: Rebeat rapid!)' to 165' F '. 1. HAl'iD WASHIl'iG . Food employees observed not washing bands: ACT10:\: Emplo)'ees should be instructed to wash hands before starting work and after smoking, rating, drinking, using the toilet. and all other times speeined in the Rules. . APPROYED SOURCE/SOUl'iD CO:\DITIO:-l- Foods from unapproved sources/unsound condition: ACTfo=-:: Detention or voluntalj' destruction PROPER HA:\DLI:\G OF READY :TO,EA T FOODS- Ready to Eat foods handled with bare hands and employee did not properly wash bands before handling: ACTIO:\: Yoluntary destruction . CROSS CO~TA:'>II:\ATIO:'i OF RA W/COOKED FOODS - Ready-to-Eat foods cont:uninated b)' raw poientially hazardous foods: ACnO:": Yoluntar)' destruction of read)' to cat foods APPROYED SYSTDI - HACCP Plans for ROP, shellfish tanks. vart"ances. others, Written procedun: for time as a 'public he~lth control. ,10 2. 3.