Loading...
HomeMy WebLinkAboutBlockbuster Video UALLA~ L.UU1"lTY HEALTH AND HUMAN SERVICES Environmental Health Division 2377 N. Stemmons Frwy - Room 607 Dallas, Texas 75207 (214) 819-2115 Fax: (214) 819-2868 RETAIL FOOD ESTABLISHMENT INSPECTION REPORT PurPose of Inspection: Regular / Follow up _ Complaint _ Other_ Establishment~ - 1. Proper Cooling for CookedlPrepared Food 2. Cold Hold (41 "F/450F) 3. Hot Hold (140"F) 4. Proper Cooking Temperatures per PHF 5. Rapid Reheating (165"F in 2 Hrs) FoodITemperatures 6. Personnel with Infections RestrictedlExcluded 7. Proper/Adequate. Handwashing 8. Good Hygienic Practices (EatingIDrinkinglSmokinglOther) 9. Approved SourcelLabeling 10. Sound Condition 11. Proper Handling of Ready-To-Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP PlansfTime as Public Health Control) 14. Water Supply - Approved Source/Sufficient CapacitylHot and Cold Under Pressure -, 15. Equipment Adequate to Maintain Product Temperature 16. Handwash Facilities Adequate and Accessible 17. Handwash Facilities with Soap and Towels 18. No Evidence of Insect Contamination 19. No Evidence of Rodents/Other Animals 20. Toxic Items Properly Labeled/StorecllUsed 21. Manual Warewashing and Sanitizing at ( ) ppmltemperature 22. Mechanical Warewashing and Sanitizing at ( ) ppmltemperature 23. Approved SewagelWastewater Disposal System, Proper Disposal 24. Thermometers Provided/AccuratelProperly Calibrated (:l:. 20F) 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimlichIRaw Shellfish WamingIBuffet Plate) 27. Food Establishment Permit ':'St:lbfuta@:tt.'- _,__"........... ...........>.ov...'.:.;,. 5 Pts 4 Pts 3 Pts COMMENTS: {.~_._-'".=' t ~---,-_...- -ofal Demerits =ollow-up Insp Received by' YES NO . Inspected by: 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 offood (ice) minimized. Utensils properly stored. Food (ice) contact surfaces: designed, constructed, maintained, installed, located. -JL, Garbage & refuse containers covered: adequate number, insect/rodent proof, frequency of disposaVclean. Floors, constructed, drain~ood repair, covering i'ii'SmIThtion, dustless c1ean~s. Clean clothes, hair restraints Non-food contact surfaces: designed, constructed, maintained, installed, located. . Walls, ceiling, attached equipment: constructed, good repair, clean, surfaces, dustless cleaning m~thods. Ware washing facilities, designed, constructed, maintained, installed, located, operated. . Lighting provided as required, fixtures shielded. Ventilation: Rooms and equipment - vented as required. 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. 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 enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Registered Food ServiCe Manager registered with City, on site.