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HomeMy WebLinkAboutTom Thumb Villanova Follow-Up ... UAl;-l..A~ LU Ui'l1 ~ HEALTH AND HUMAN SERVICES Environmental Health DivisIon 2377 N. Sfemmons Frwy-Room607 D:l!lu, Texas 75207 (214) 819.2115 Fax: (214) 819-2868 . ". It.' '. '. . ';'. '., . '.-, RETAIL FOOD :E:STABLISHMENT 1NSPECTION REPORT ' .' . . . :.. ; . .: ~, :+ ,'. " . '.' 'r~se ofInspeetion: Regular ~ Follow up if Complaint_Other_ . Datc3-/~O(, : " 'Eslabli;shrn~nt: '70f1 ,r/fuI"/i3 PhysTcaJ Address: ()() " L-:.LJJJJ.i}V~'. "AIiV'fS2,g t- oo ........... ...... h..'l-~~"''''H-' 1fj~~~~Y'~ .'-oIooo.~r; ....w~..~........~ .. qfJ4.~~. ~~m",;;ID;\Ji.~~f~J.~~r.t~g~m..... -~.i{:il,^~)~'2 W~,a'-iq~...:"Q~s:lltfl"E;'i..,IIlU,ti=9I~~.Il~~r.\$:;ll,O_ 1. P per Cooling for Cookedl?repated FOOd Cold fiold (410FI450f) '. 3. Hot HoJd (140"F) 4. ' Proper Cooking Temperatures per PHF 5. Rapid Renea,tirig (16S'Fln 2 Hrs) . ",/ FOo-cllfem~eralurL::'#Jt.kaJ 'fJ./,' 0;::'+ .13eq::-, /'tr.:::f'F ,.-10" " ". ~, ... /,bP;~5'/~,:?-'. . .ur..-......-......."'. ;1:"~~.rew:~~A.~~~;~..~,.......~...~~,.5t:~a:."'l:"~.... R~~~ ~:5t~.,I.J!l~llt!AQ~)~J'~..~41~~e;s.,J~~.?B$..:Cii. ~-~h.t~. ih:.-s L~..".;..on~;...>.jtql,!!@;.mm~._L~~~,,':.J.r~~. __Q.~~, 6. lJ!~rsonnel with Infections Restrictedf":'t::J'ic:lude~ 7. Proper/Adequale Handwashing 8. Good Hygienic Practices (EalinglDrin~ojng!SmokinstOther) 9. Approved SourcelLabeling 10. qound Concretion' 11. proper Handling of Ready-To-Eat Foods 12. Cross.Contaminalion of Raw/Cooked Foodsl~er 1S.Approved Systems (HACCP PlznslTIme as Public Health Control) 14. Water Supply -Approved Source/Sufficient CapacilylHot and Cold Under Pressure ;"-.;:.cm-""~na"f'.~Ui-'-me;rai'r[jjr~ ! . """ti~"'-' ....$_..Pl.....,:..-;~;;.~.g:i?:...""'"~;.-. '. . . .. " . ~ 9DS~~qulre, !Ilm.~lc:"c.~TT..""^',,~ . .o.n.,! .~.. __.0=:.1.. . >-:~~,.....-,l~4:~;:~O(.;.o.;...~. ~"!t>.(Io:....',bJ!tffl'l:t~~~,1J'.-~....~..~""'~(''',.,~,;V._~~~.:t!.;.;.7V.V.!r.CeI:~......" 15: Equipment Adequate to Main\,ajn Product Temperature 16. Handwash Facnilies Ad equate and Accessible 17. Hand'l'r'aSh Facifilies with Soap and Towels 18, No Evidence of Insect Contamination. 19. No Evidence of Rodents/Other Animals 20.,Toxic lIems Properly labeledlStorecllUs d' 21. Manual Warewashing and Sanilizjng ~ pprrv'temperature 22. Mechanical Warewashing and S . "~ng at ( ) ppmllemperature 23. Approved SewageN/asJewaler Disposal SJ's,eti\ Proper Disposal 24. Thennometers Pr~yidedlAccurateIProperl.tCanbrated (:!:.20F) Cod Conl:actSurfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of cOnsumer Advisories (HeimtichIRaw Shetlfish WamingIB.uffet Plate) 27. FOod Estabnshrm!nt Permit . .: Sllb!Ota~ ':n:.':'~~-I':o::':t..!""r.('r.~"~";''''''''''''~~~-''2!:Z~,,'''=c~~.N~~~-'d'eti'Da~~~;:'~~I .~~~dtr~~~~ .~~ . -- ......._~.:':JE :~ur:.rt..!.~..~.~1~:.:.t:!:1~cO::!QS...:9....~~~~~..!S:~~~....cl...~. ,,___._'-";'~ ~=.1~-~~~..J"h~.2E,j;]~~~ '. ~,-....,..,,~. 5 Pts.. , (' . ..... ,": } ': 4- Pts. '_-'- . . , 1 3 Pts' f '. ':;'4'i;' r~l2] De;n,ems F=oUow-up Insp f . YES NO Received by:-/L../ Inspe~tc:d by: 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. . 00 . . Garbage & refuse containers covered: adequate number. insect/rodent proof. frequency of disposal/clean. . {/. 6:'ttuctcd, drain~d.~~ ripair, cOv~ring ... , rr~n. du:~I;,ss cleanmg~s. ' /~""""-7 Walls. ceiling. atta,Pfied equipment: constructed. good repair, clean, surfaces. dustless cleaning methods. Clean clothes. hair restraints Fooci (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 - '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 properly 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 enalosed. self-closing doors. fixtures. good repair. clean, proper waste receptacles. , '. Registered Food Service Manager registered with City; on site. lliiQ: l. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD ," ' COOLl:'\G - Potentiallj' hazardous food cooled from 1400 F to 700F more than 2 hours OR 70' F to 410F (45 oF) more than 4 hours OR preparec!::foods cooled to 41'F (45 OF) more than 4 hours: ACTION: Voluntary destruction !. COLD HOLD. Potentially hazardous food held above 410F (45 oF) more than 4 hours: ACTIO:'\: Voluntary destruction . Potentially hazardous food held ahove 410F (450F) less than 4 hours: ACTIO:--I: Rapid cool. (e,g. Ice bath) · I. HOT HOLD. Poteiltially hazardous food held below 1400F more than 4 hours: ACTIO~: \"oluntarj' destruction . Potenti:lIly hazardous food held below 140'F I:ss than 4 hours: ACTION: Rapid reheat to I6S"F or more' COOKI:'\G . Potentiallj' hazardous foods undercooked: ACTIO~: Re~ook to proper temperature , '. I. RAPID REHEATIXC. Cold potentially hazardous food improperly reheated: ACTION: Reheat rapldl). to I650F HAND WASHING. Food emplo)'ees observed not washing hands: ACTIO=": Emplo).ecs 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 I. APPROVED SOURCEISOUND CO:'\DITION - Foods from unapproved sources/unsound condition: ACTI'O:--l: Detention or \"oluntal')' destruction, PROPER H..l,.:-;OLl:'\G OF READY~TO-EA T FOODS '. Ready to Eat foods ha.ndled with bare hands and employee did not properl}' wash hands before handling: ACTIO:'\: Volunt:lr). destruction 2. CROSS CO~T'\~I1:'\ATION OF RA W/COOKED FOODS" Ready-to-Eat foods contaminated b). raw potentially hazardous foods: ACTIO~: Voluntar)' destruction of read). to cat foods APPROVED SYSTE:\I " HACCP Plans for ROP, shellfish tanks, ,'art'ances. olhers, Written procedure for time as a 'public health control. 3.