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SMU Mac's Place
," DA':-LAS COUNTY HEALTH AND HUMAN SERVICES Environmental Healtb Divbton " 2377 N. Sfemmons Fmy - Room 607 Dallu, TexlU 75207 (214) 819-2115 Fax: (214) 819-28'68 , Ii . . . .~. . . _. RETAIL F09D :E:STABLISHMENT 1NSPECTION REPORT .' . -- . . :... ; . -: ... ~. :-l<' L; ~~ 'p~scoflnspectjon: Rc~utar./ Followup_ comp!aint_Oth~r_ . ~atc_3- ~t~O(P , (!fhi..i 11<>~ ,", 'C.OAN'7 y)OG.S l/p5r, 'DEMERITS1 {fr~~W~lJKaWami"'t'~'oti'ffi~B1O'liit€-"~r. l:>_: "47FHS't~~ WK;l?il1011'S:Bl'''U-'-'~J~e~1rie,~'m:t~{~~tio . If. ~(..~.~. !J__, _.._ ...._. .____q .~,_,,_,_,_,_.,__,,_..___,_,__, __.__ 6. Ifersonnet \'11th Infections Restrictecl(":"~c:Iude~ 7. Peoper/Adequate Handwashing 8. Good Hygienic Practices (Ealin,gfDrlnl'JnglSmoking/Other) 9. Approved SourcelLabeling 10. ~ound Concretion' 11. f'roper Hatldllng of Ready-To-Eat Foods · , , 12. Cross-Contamination of Raw/Cooked Foods/Other 13. kJproved Systems (HACCP Pl2JlSfTime as Public Health Control) 14. Water Supply -Approved Source/Sufficient Capacityniol and Cold Under Pressure :'.~dn~~ifd~gguIWmerrrfrlfgfirr~niS~~~jj1~~:~'~ ~WaNc1ils"q:je-~uifEEfnrrfie'd,ate~iGOrrecuve'Kdtioh~'No .t" 0,; ~~w:"""-J~~;;'\;..2J1t.~o,#' ':"'~.fo:;t~~)~A~>>~)I:~~"'"~"'~-J:""~fjl~.,~.,...,,,:~~~~. '. ~4<ii. Jrlof 15; Equipment Adequate to Maintain Product Temperature 16. Handwash Facnities Ad equate and Accessible 17. Hand....-ash Facilities with Scap and ToweTs 18, No Evjdence of Insect Contamination . 19. No Evidence of RodenlslOther Animals 20.,Toxic Items Prop eny Laheled/SloredlUs.& 21. Manual Warewashing and Sanilizjng;;fi hue 22. Mechanical Warewashing and Sani, '''ng at ( perature 23. Approved SewageJWasJewater Disposal Sys, ., isposal 24. Thermometers ProyidedlAccurateIPeoperty:Canbrated (:t20F) Oed Contact Surfaces of Equipment atIc1 Utensils C1eatledlSanitizedt , . osting of COnsumer Advisories (HetmlichlRaw ShelJiish W. III uffet Plate) .' 27. FOod Estabnshment Permit '., '_ .', ' . :: SUb!Q~~ '~-rM6r~3E<:V'i~;.t~4R'-''''''.co--~ACii~~"1r6~~''cr9{i'Da~~,rtl'''iN~~~~~~p:1;.~~ - ......_,,- : -.- ".....";.....~._.~......._::F~.!'..:I~~QS_A...~~o;__tr~_ ~~.""......t;::..................~..IIro,N.....""..~.... ~~.~_.JlS~~~1~ ._. ,.~ ~~: 'I < ..1 I 3 Pts' t ~' r~tal Deril,ems :=oUow-tJplnsp .J Yes NO Recelved b".t,.J ~ 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 .,t. X- Garbage & refuse containers covered: adequate number, ins rodent proof. frequency of disposal/clean. " ' ......~~-..... '. . . ,F / . \ . . , Joors . onstrocted, drain:~ clean~ood ~e~air, covering .' }.n. t{on, dustless c1eanmg-metnoqs. . . / J \,-aU . . attached equipment: constructed,good rep~' , clean, jurfaces, dustless cleaning methods. ~ Lighting provided as r~quired, fixtures shielded. Food (ice) !=ontact surfaces: designed,constnJcted, maintained, installed, Io'cated. . , Non-food contact surfaces: designed, constructed, maintained, installed, located. Ware washing facilities, designed, ~onstrocted, maintained, instaIIed, located, operated. Ventilation: Rooms and equipment - ~e~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. ~ Non-food contact surfaces of equipment and ut. n' s clean. Premises maintained'free of litter. unnecessary articles. cleaning maintenance equipment properly stores. Authorized personnel. Single-service articles. storage. dispensing. Complete separation from living/sleeping quarters. Laundry. No re-use of single service articles. ., Plumbing: instaIIed, maintained. Clean. soiled linen properly stored. Toilet rooms endosed, self-closing doors, fixtures, good repair, clean,. proper waste receptacles. Registered Food Service Manager registered with City~ on site. M1:ill: 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD ,- . COOLt:'\G - Potentially hazardous food cooled from J400F to 700 F more than 2 hours OR 70' F to 410F (45 oF) more than 4 hours OR preparec!::foods cooled to 41 'F (4soF) more than 4 hours: ACTION: Voluntarj' destruction !. COLD HOLD - Potentially hazardous food held above 4 J OF (45 OF) more than 4 hours: ACTIO=": \'oJuntary destruction - Potentiallj' hazardous food held above 410F (450F) less than 4 hours: ACTJO~: Rapid cool. (e,g. Ice bath) · HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO=": \'olunta[')' destruction - Potentiallj" hazardous food held below 1400F I,ess than 4 hours: ACTION: Rapid reheat to I6S"r or more' COOKI:'\G - Potentiall)' hazardous foods undercooked: ACTIO~: Re~ook to proper temperature ~. I. l. RAPID REHEA TI:'\G - Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidl)' to 16soF r; HAl'\D WASHll'\G - Food emplo)'ees observed not washing hands: ACTIOX: Emplo)'ees should be Instructed to wash ha nds before starting work and after smoking, eating, drinking, using the toilet. and all other times specified In the Rules. . ',10 , , APPROVED SOURCE/SOUl'\D CO:'\DITlON - Foods from unapproved sources/unsound condition: ACTION: Detention or ,'olunta!")' destruction PROPER HA~DLI.'\G OF READY:TO.EA T FOODS- Ready to Eat foods handled with bare hands and employee did not properl)' wash hands beCore handling: ACTIO=": Voluntary destruction . CROSS CO:-T'\:'oII="ATIO;-.l OF RA W/COOKED FOODS - Ready~to.Eat foods cOlll:uninated b)' raw poientially hazardous foods: ACTIO:'\: Voluntary destruction of read)' to eat Coods APPROVED SYSTE:'oI- HACCP Plans for ROP, shellfish tanks, varfancts. others, Written procedure for time as a 'public h<=alth control. . , . [ J. 12. 13.