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HomeMy WebLinkAboutSocial Restaurant - New ," ..' 6-'^'-:....n.w '-\JUIU ~ r1J:.I\.Lln 1\.1'.1) .tlU/\lAN SERVICES Environmental Health Divbion N J 2377 N. Sfemmons Fr\\')' - Room 607 (214) 81~~:;'5~:~~ ;:~)O:19_2iG8 .0 . RETAIL FOC}D l';STABLisHMENiiNSPEcnO.1~~q~T, . v. .. Date 3 -oZq - c& p~seopnspection: Re~ular / Followup_ Comptainl_ Other_ '. '. '. G./X: n rER~/r-J'f.Y? . D EtVlERffSi' rR(J'~nnKtiHaWmni"<""5b""rE~~"":R~t1i;€rn'eRIS :::'" ~-4'''''~'\''~..,it' '~"'r,::::i'~l""""""'B' ...,....."'.~."'...~,...!:r...,~I...V>~."".i::t-f~'ii:~-ti.. ~~(..k!<~J~\.;r, ~y,!Y:'.'==.u'O nE..:...>..f.~,.q l!!@-_:I.!J!.m~~L~_~;,~g.it9_~~_Q.d.,. 6. Personnel with Infections Resll'icted/E):c1uded 7. PIoper/Adequate H2.J'ldwashing 8. Good Hygienic Practices (EalingIDrini'dnglSmokinglOther) 9. Approved Source.lLabeling 10. qound Conortioo . 11. Froper Handling of Ready-To-Eal Foods 12. Cross-Contamination 01 Raw/Cooked Foods/Other 13. ApproYed Systems (HACC? PlanslTIme as Public Health Control) 14. Water Supply -ApproYed Source/SlIfficienl CapacitylHol and Cold Under Pressure 6EMERf.TS~: {~dti:--"'WhB'f'::-<'liI--m~iirR1t"E1jr~W; . .....-::.,. .-.;.... ."'5~'r.:.J~' ~Y;@..! . ~ti$!~~:- ..<~~..~~J:I.....,:........-.,,::-.;.~.....q"n'~~~...5::i-::t."" ~,-<."73,I?1.S"~:l:d WIO a ons~equlre.. mrrr-<llare:"'^'rt""-U~ei'\ 0 ,.; . "'. . ..... .. -...,.\.."^ \:........ "",:"'..<:~;", )....-:')~.::.../-).,.I:4}.~'\;,:;:..,;...~~.~';:.;lt:~,~ fIo:;~~~':~:."'f:'t'Q..~~l"':;;'~:';'::*'"<;~:~~:"",!'';:'~''''~''~~''),,l'~.~~1:'.r.v~~~~~r.-.I,':~:.::....:~~... '. 15:Equipmenl Adequate 10 Maintain Producl Temperalure 16. Handwash FacTIities Ad equale and Accessible 17. Hand...."aSh Facilities with Soap 2fld Towels 18~No Evjd ence 01 Insect Contamination . 19. No Evid ence 01 Rod enl.slOther Animals 20.,Toxic Items Propeny LabeledlSlored/Used 21. Manual Warewashing and Sani6zing at ( ralure 22. M echankal Warewashing and Sanitizing at p mperalure 23. Approved Sewa9eNhstewaler Disposal System, Proper Disposal 24. Thermomelers ProvidedlAccuraleIProperly Calibrated (:!:. 20F) 25. Food Conl:acl Surfaces 01 EquiE 'otItensl eanedlSanilizedlGood Repair . Posting 01 Consumer Adviso es eimTich/Raw S thish Wamins!8uffet Plate) 27. FOod Establishmenl Permit .: ~fu1S~ '~'::-~;-r.~.I."~':r..!""t<(r.~"~.,.;.,............~;;;:~,,,,;i-:........,...":.'l:~~N~~'%:f~'dSoN~~"W:'!N-~~I ..~""""t'~~~~mTd'f'~~ .~~ .. .. "n...",,_..::i...;~x: l--:'l..Ir:?r~.!.9...~.~l~:':.~~:1~~~:9...~~:~o(~...._ 1~~&4...cl....;:...._."-~~~....,J'~""'~~~~~...::-;~~m.!J;...~....J....~~_............,,... __ . 5 Pts . 4 Pts 3 Pts' : OTHER VIOLATIONS WHICH MUST BE CORRECTED " Food protection during storage, preparation, display, service, transportation. Outside storage area enclosures properly constructed, clean: controlled incineration. .~ L Garbage & refuse containe c1e:red: aJquate numb~'~, insect/rodent proof, frequency . osaVclean. L Floors, constructed, drained, clean, good repair, cov~ring '.' . f!Jst ., dustless cleaning methods.' : . /' . I uipment: constructed, good t1ess cleaning methods. Food (ice) !=onta aces: designed,' constructed, maintained, installed, Io"cated. . Non-food contact surfaces: designed, constructed, maintained, installed, located. Ware washing facilities, designed, ~onstructed, 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 (1/4" 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 proper.ly 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. Ml'\ O. l. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI~G - Potentiallj' hazardous food cooled from 1400F to 700F more than 2 hours OR 70't: to 41 OF (45 oF) more than 4 hours OR preparec!::foods cooled to 41'F (450F) more than 4 hours: ACTION: Vol un tar)' destruction !. COLD HOLD. Potentiallj' hazardous food held above 41 OF (45 OF) more than 4 hours: ACTIO=': Voluntary destruction - Potentially hazardous food held above 410F (45'F) less than 4 hours: ACTIO;'\: Rapid cool. (e,g, Ice bath) · I. HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO:"<: Volunta!")' destruction - Potentially hazardous food held below l400F kll.!hM 4 hours: ACTION: Rnpid reheat to 1650F or more' I. COOKl~G. potentiallj' hazardous foods undercooked: ACTIO:'{: Re~ook to proper temperature RAPID REHEATI:"<G - Ccild potentially hazardous food improperly reheated: ACTION: Reheat rapidl)' to 16S'F i. '. HAl'\D WASHll'\G - Food employees observed not washing hands: ACTIO;'\: Emploj'ees sbould be instructed to wash hands beCore starting work and after smoking, eating, drinking, using the toilet, and all other times specified in the Rules. . 1. , , APPROVED SOURCE/SOUND CO~DITIO~ - Foods from unapproved sources/unsound condition: ACTfo;'\: Detention or \'olunlalj' destruction. PROP ER H..\SDLl,'>G OF READY: TO-EAT FOODS - Ready to Eat foods handled with bare hands and employee did not properl}' wash hands before handling: AcrIO~: Voluntary destruction . CROSS CO~T A:'tIl~A TIO:'ol OF RAW/COOKED FOODS. Ready~to.Eat foods contaminated b)' raw p6ientiall)' hazardous foods: ACTIO=": Vol un tar)' d~struction of read)' to eat foods APPROVED SYSTE:'tI . HACCP Plans for ROP, shellfish tanks, vari~nces. others. Written procedure for time as a 'public h.:alth control. 1,10 2. 3.