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HomeMy WebLinkAboutSMU Montague's Deli \.,i " JJAI:-LAS COUNTY HEALTH AND HUlIfAN SERVICES Environmental Health Division . '-.. 2377 N. Sfemmons Fnvy - Room 601 Dal/.u, Texas 75207 . (214) 819-21I5 Fax: (214) 819-2868 . . tit: . '. '. .~.., . . .. RETAIL FOqD ~rABLrSHMENT lNSPECrION REPORT " . . '. ,. . :.. ~ . .: .,. ~! . ," . -.' '~ .. ... .' p~se of Inspeetion: Regular_Follow up ~ CompTaint--"-,-Ot1Jer ~ . 'EstabTi;shrn~nl: eLl 11- s: PhysTcal Address': J/iOO ' 'Al1'VETJSI K' .. ......0:...... ...... ......t ~.~~.....H-. 1ii......~:.:,. ..~~~ ..._;.~~. 4"wOfi"''"'''JO>c..4?''.Jo~." q~~~~ ~pm",~}~m"if~~~~r;u..... -~{ ..: ^ . ~.=~ 11. " .ajjq~.. . ~Lql!H:~::..!Il..."., I..... ::l~.lI.~~r.\j:;ll.o_ . 1. P per Cooling for Cooke d/?repate d Food Cold Hold (410FJ450f) " " Hot Hold (140'F) 4. . Proper Cooking Temperatures per PHF 5. Rapid ReRea.tirig (165' Fin 2 Hcs) Foo&rem~eralures tf;f ;;;'~5{)dF ,.-'" '. ~. .'!,!: 6Mdri:AI~:; /~\oeF;p . . ...r..-................ :~"~~.~:~".~~:"'''';,.~w:'~'''~.:J1rrI''~')o,-~~~~... DEMERITSI fEersonn:e~ndhnsmource":B~ulrern ~-' "41RtS'~~~~ WiOl~01i'S?B€,.U-'.~Jmme&iaie~}fecim~ii . .~ ~(.""'.~. !.I.o;Jo_, -~....,.~~ ~. -_q ~~....~._._._..~_.._~~-__._N__ _~._. 6. ij!~rsonnel with Infections RestricteclC't:.?;dud e!1 7. Proper/Adequale Handwashing a. Good Hygienic Practices (Eatin,gIDcin~JnslSmokjng/Other) 9. Approved SourceJl...abeling 10. qound Cond'"rtion' 11. Froper Hancl1ing of Ready-To-Eat Foods 12. Cross-Cocilamination of Raw/Cooked Foods/Other 13. ApproveO Systems (HACCP Pl2IlSlIime as Public Health Control) 14. Water Supply - Approved Source/Sufficient C2f>acltylHot and Cold Under Pressure D'EME"'Rf[S~ [F.a"crn-w'~riB'f^::'<>ur""'~e;f(f!-g"fiir~Y' ...,,, .-.>:-" '<s:,~'r,:fs ~~""'tiW"-4:if^~-..PI-""":'''':f:<'~.ri~'''-~'f7r ~~{:;?J.e~):tf"f,;l ~~1..,JJQf.4:~~\.EGl~"u;. !I,!~!,~.J~,(<~~~~;"~,.;...,_..... 15; Equipment Adequate 10 Maintain Product Temperature 16. Handwash Facilities Ad equale and Accessible 17. Hand....-ash Facifities with Soap i!1'ldToweTs 18, No Evjdence of Insect Contamination. 19. No Evidence of Rodenls1Other Animals 20..Toxic Items Properly laheleclfStocedlUscf 21. Manual Warewashing and Sanitizing;fi( perature 22. Mechanical Warewashing and Sani '/"ng at ( ) ppmltemperature 23. Approved Sewage,N{asJeWiler Disposal Sysl~; Proper Disposal 24. Thennomelers Proyided/AccuraleIProperly:Canbrated (:!:.20F) '" . 25. Food Conl:a.ct.Sucfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of COnsumer Advisories (HeimlichIRaw SheTlfish WaminglI3uffet Plale) . 27. FOod Establishment Pennit -. ,. . ," .... '.. ::~ta~ 'PUle-r;Vi6i~'>E<m~~R''''''''''''':~-''~~~~fl-mfr~~'+dl~C)Da~~'''iN~~~;t{~~~~~ .\:~ r~lz] De;n.erits /1 ~ ,'Ll?~ j)~At5 " ~O;:-t1p ~d ReceIved by. ", ':;'.t~. .... ~ ........ ,,:8 OTHER VIOLATIONS WHICH MUST BE CORRECTED. "0 . - Food protection during storage, preparation. display. service. transportation. Outside storage area enclosures properly constructed, clean: controlled incineration. ". Handling oHood (ice) minimized. Utensils properly stored. . '. . . Garbage & refuse containers covered: adequate number. I insect/rodent proof. frequency of disposal/clean. I/l /'i/~\ . .....;~;.;;:.;;;.._..~,..\ /LCfJ~9JH~onstructed. drai~:("c1e'an,_.~ood ~e~air,cov~ring ",' , installation, dustless c1eamfl'g-rrretlio~s.' . . Clean clothes, hair restraints Food (ice) !=ontact surfaces: designed,constructed. maintained, installed, located. ' , Walls. ceiling, attached equipment: constructed, 'good repair, clean, surfaces, dustless cleaning methods. Non-food contact surfaces: designed. constructed. maintained. installed, located. Ware washing facilities. designed, ~onstructed, maintained. installed, located, operated. t~ Lighting provided as r7quired. fixtures shielded. , Ventilation: Rooms and equipment -ovented as required. Dr~ssing rooms - rooms c1ear(.'i/~kers pro~~ilities clean, located properly - / Accurate thermometers, chemical test kits provided, gauge (1/4" IPS valve). _, Wiping'cloths: clean, use restricted..~--''i_ hon-food contact surfaces of equipment and ute~) " , Premises maintainedofree 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: installed, 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. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD .' ' ~ l. COOU:\G - Potentially hazardous food cooled from 1400F to 700 F more than 2 hours OR 70' F to 4loF (4soF) more than 4 hours OR preparec!:foods cooled to 410F (4soF) more than 4 hours: ACTION: Voluntarj" destruction COLD HOLD - Potentially hazardous food held above 41 OF (45'F) more than 4 hours: ACTIO:\: Yoluntary destruction - Potentiall>" hazardous food held above 4loF (4S0F) less than 4 hours: ACTIO:'\: Rapid cool. (eog. fce bath) · '. HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO:\: \'oluntalj" destruction . Potentiall;." hazardous food held below l40'F I:ss than 4 hours: ACTION: Rapid reheat to I6soF or more" COOK!:\G . Potentiallj" hazardous foods undercooked: ACTIO:\: Re~ook to proper temperature Ro\.PID REHEATI;,\G . Cold potentially hazardous food improperly reheated: ACTION: Rebeat rapidl)" to 1650F HA~D WASHL'\G - Food emploj'ees observed not washing hands: ACTIO:\: Emploj"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. 1. APPROVED SOURCEfSOUND CO:\DITION - Foods from unapproved sources/unsound condition: ACTfoN: Detention or ,"oluntal1' destruction, PROPER H..-\.='DLI:\G OF READY:TO-EA T FOODS '. Ready to Eat foods handled with bare hands and employee did not properly wash hands before handling: ACTIO=": VoluntllrY destruclion . ,10 2. CROSS CO:-'TA:'>lI:\ATION OF RA W/COOKED FOODS. Ready-to-Eat foods contaminated bj" raw poientiall)' hazardous foods: ACTIO:'\: Yoluntar)" destruction of ready to cat foods 3. , , APPROVED SYSTE;\I ~ HACCP Plans for ROP. shellfish tanks, '"ariances, others, Written pr{lcedure for time as a public h.:~lth control.