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Maudee's Cafe
.' DAti.AsCOUJ'rrYHEALTHANDHU~iAN SERVICES Environmental Health Divbion " 2377 N. Sfemmons Fnvy - Room 607 Dallu, Texu 75207 . (214) 819-2115 Fax: (214) 819-2858 . . .,: .. '. . ,a;.. _ '. ". .. . .. -. RETAIL F09D ~l'ABLISHMENT 1NSPECTION REPORT .. . . - .. .. :.. ~ . .: -'. ~! :~. ," ,. . -.' .p~sc cflnspcclion: Regular'. V Follow up _ CompIaint_Olh~____ . 'Estab'tshrn~nl: /11/} ut>ce c51t) PhysTcaJAddress': 1f.3.83 :LovEl/:s -: ')JIVlfl?SliC .. ......-. ....... ......l-.~~~'...H-. ~~;.;,.~...\~ ......~~f';. ....."~....~........J.~.. q~~&; ~~m",~6)~~m~~~i'~~9~r.u. -:J{t?Jat$}...;,"Z 11. .. .a'-lq~",:S~Lql!lt~::..m. ..".. 1~~.rL~~}.\tiU._ 1. Proper CoolioS for CookedIPfepated FOOd Cold fiold (410FJ4Sof) 3. otHold (140'f) . . Proper Cockins Temperatures per PJ-lF 5. Rapid Rehea,tilig (16S'Fln2Hrs) FoodlTem~eralures /. Date '. . ."~" .:,i'f.i~ " ;\!-\ ,'tri-, , 'D EMERrrsi' (8e:'~nn;[tMaifan1,~61i""ffi~~li~lTItl"i1i"effis :::..t<'l:c....i:>;:;:S,..&~. .~.oJatJ-'~B......."--~.!o'l. "-'''''1ii-I...~~~."",.tilfe~ii' ~-~(~!-"Ja;;; l~,~.._..;..on~w~q4!@;.!!.!.m.~.-'-.~~k-s?H[T~~____:, _.9.." 6. @ersomelwith Infections Restlicted(':"~dude!i 7. Proper/Adequale Handwashins 8. Good Hygienic ?fa .nglDrin;-jnglSmokingJOther) Approved Sour 10. qound Conartion' 11. proper Handling of Ready-To-Eat Foods .' 12. Cross.Corilaminalion of Raw/Cooked Foods/Other 13. Approved Systems (HACCP Pl2nSlTIme as Public Health Control) 14. Water Supply -Approved Source/Sufficient CapacitylHot and Cold Under Pressure 6EME'-aC....l.' t~cm:--...'Wnai.^~Gj',.".me;fttfffi..rijr~tsr~f;'fJ.. ...,,, ._.~.. .<~ }.{I.:-t >-'titW,,-- .<..~-..~I--.......'.;.....rS..h'~........,...,.... ..:,;, ~~13~9.LS . ~VK)Ja ons~egu're. mmeolare:..-vrrectiVe' . on.~1 .: O~ ' .. -""".\:.._~.. A,~"w;""'_j~4:;~'\.:~..=*",,;,. '~,~'t':;~~'!,.')"..""~~I::'~~K:.t.'.,.,,,,,..~f.n.,m.,...~~~~~. 15; Equipment Adequate to Malnt2jn ProductTemperalure 16. Handwash Facnities Adequate and Accessible 17_ Hand.....ash Facilities with Soap 2Ild Towels 18, No Evidence of Insect Contamination _ 19.~oEvi ~,9Laoden erAnimals '.. oxil Il)S Pfoperly lahele lored/Us cf ,0 arewashi 9--2JldSanilizjng;J1 ) ppl'l\"lem 22. Mechani washing and Sani .''''ng at Ch.}. P 23. Approved SewageNr'~lewater Disposal Syslem: Prop 24. Thermometers Pr~yidedlAccuratel?ropedy;Canbrated (::!:.2 25. Food CootactSunaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of COnsumer Advisories (HeimlichIRaw Shellfish Waming/Buffet Plate) 27. FOod Estabnshment Permit . . .: ~ta~ '~';'~""r.~-I'~~..!"~(r.~;:..-.:..,;...."......y.;~--..E:2'::j.....~i:-'~N~~C;';~'+d90""Da~~""'::.N~-~I {~~~~~~~~~ .~~ . . ......~-:>.;~ i~U r:.t~l.~..~.~l~~.t:!:I'r7.f'~QS.:~~~...\..~~~~~mf"~~~,,;,, ~~.._<.:~ ...."r~2;--/%:!.;J;l;SJ.'..~.9Ul~~~,.~~-""~ . ~. . 5~s ~ ' 4~s 3 Pts'~ '. ~~i;. rowiel" ~~-up ~~ Received b Inspc<;led by: OTHER VIOLA TrONS 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. ing provided as r~quired, fixtures shielded. "- Ventilation: Rooms and equipment - 've~ted as required. Clean clothes, hair restraints Food (ice) !=ontact surfaces: designed, constructed, maintained, installed, located. . . , Non-food contact surfaces: designed, constructed, maintained, installed, located. Ware washing facilities, designed, c::onstructed, maintained, installed, located, operated. 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. .11-. Non-food contact surfaces of equipment and Single-service articles, storage, dispensing. Premises maintained'free of litter, 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. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. . , Registered Food Service Manager registered with City~ on site. l\Il'\O. 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 (45oF) more than 4 hours OR preparec!:foods cooled t041'F (45 OF) more than 4 hours: ACTION: Voluntary destruction !. COLD HOLD - Potentiall)' hazardous food held above 4loF (45 oF) more than 4 hours: ACTIO:":: Voluntary destruction - Potentiall)' hazardous food held above 410F (4soF) less than 4 hours: ACTlO~: Rapid cool. (e.g. Ice bath) · ~. HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO:":: Yoluntalj' destruction - Potentially hazardous food held below 1400F I:ss than 4 hours: ACTION: Rapid relleat to 16soF or more' COOKI:\G . Potentially hazardous foods undc:rcooked: AcrIO~: Re~ook to proper temperature RAPID REHEA TI:":G - Cold potentially hazardous food Improperly reheated: ACTION: Reheat rapidl)' to 16S"F , '. '. HAND WASHING - Food emplo)'ees observed not washing hands: AcrIO~: Emplo)'ec:s should be Instructed to wash hands before starting work and after smoking, tating, drinking, using the toilet, and all other times specified In the Rules. . ',10 I. APPROVED SOURCEISOUND CO:":DITIOi'l - Foods from unapproved sources/unsound condition: ACTfo~: Detention or \'oluntarj' destruction PROPER H.-\~DLI:\G OF READY:TO-EA T FOODS. Ready to Eat foods handlcd with bare hands and emplo)'ee did not properl}' wash hands before handling: AerlO:":: Voluntary destruction . CROSS CO~TA:'olI:\ATION OF RA W/COOKED FOODS . Ready~to.Eat foods contaminated b)' raw poientiallj' hazardous foods: AerIO:'\: Yoluntar)' destruction of read)' to cat foods APPROVED SYSTE:'oI - HACC? Plans for ROP, shellfish tanks, \'arfances. others. Written prClcedurefor time as a 'public: health control. 2. 3.