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HomeMy WebLinkAboutFestive Kitchen .' DA~LAS COUNTY HEALTH AND HUMAN SERVICES Environmental Health Division 2377 N. Sfemmons Fn'lj'-Room 607 Dallas, TexlU 75207 . (214) 819-2115 Fax: (214) 819-2858 ~. ~ . .~."' . . -. RETAIL FOOD ~TABLisHMENT lNSPECTION REPORT ' .'. .. .. ....; . .:. ;' :.\.-. . ~ t ," . ~~ 'p~5e opnspeetion: Re~uTarv" Follow up _ compJaint_Oth~-,-- Date tJ--/~':';'O&'. .Establi;shrn~nt: 'riVE ./ rc..f./eAJ PhysTcaJAddress:340q., 05EDA.i;::: IV5:4..fJ . ....-;-". ...... ......t -:-;:x,..~......H-. 1ii""'-:':;';"~""""'v.,~ ......~:~l":' ""'~""~",?",..;.~" q.~~~~ i~~m",,.6)i..s~~(.r..aJ..~~f;~t.!1I.~m~ ..~j:{:?~~J.lb2 iV'~.a:tiqI}$'.::a~s:tltn..e:tJIlU~I~~.lI.~~:t.\~.Oll' 1. Proper Cooling for Cookedl?repated Food 2. Cold floTd (410FJ4S'f) '. 3. Hot Hold (140oF) 4. . Proper CookIng Temperatures per PHF 5. Rapid Rehealing (155' FIn 2 Hrs) FoodlTemperalures ,/ Owner..S~ Zip::7S'Z 05 '. ~, ',8;'.~ " :i@i: .,./ ''''''. ...,.-:.-..............."'. ;1':'~~~~;~A..~~~'......~~.r"^~";:....",.^.,.1.;'...~:.~'),o.-.,.~_ . R~~~, ~~~W~~~~9.I~J~..~.,~~e,s.~~A'Cii. . 1f-~(4.L<;.. :Jb><"~ L!PL.~_o.n~.::..".~qt.!!@;.mm.!':...Jp.&;..:.JJ.it9_~_: . __Q.I1;: 6. ~ersonnel with Infections ReslrictecJ.r:r:x.cluded 7. Ploper/Adequate Handwashing 8. Good Hygienic Practices (EalinglDrinldnglSmoking/Other) 9. Approved Source.lLabeling 10. ~ound Conc:l"rtion' 11. floper Handling of Ready-To-Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Syslems (HACCP PlanslTIme as Public Health Control) 14. Waler Supply -Approved Source/Sufficient C2flacitylliot and Cold Under Pressure t)EMEtal.T.' ;....;:.crll....'Wna1.......U!"""6ie;rttiW'o;Elir~1S ""':f ,_.~.. .,~~. . -W......., .,..~-..l:r":"rr1e'd~~:co"'''''ecuv~;.; tf~t:?lf1l~jif >.-.~8.w~S~J,!'} ~.,,_o;l,~~~If_~*..K..4.,:.'..?J;f '. -.-..~\- ~, 15; Equipment Adequale 10 Maintain Product Temperature 16. Handwash Facnilies Ad equale and Accessible 17. Handy/ash Facililies with Soap and To.....els 18, No Evjdence of Insect Contamination. 19. No Evidence of RodentslOtherAnimals 20..Toxic Items Properly LaheledlStorecl/Us~.d 21. Manual Warewashing and Sanitizing cJi'( 22. Mechanical Warewashing and Sani '~ng at ( ) ppmltemperature 23. Approved Sewage.N/as.le ter Disposal SJ's,aiil, Proper Disposal 24. Thermometers Proyided/Accuratel?roperltCaJibraled (.:!:.20F) 25. Food ContactSurfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of COnsumer Advisories (HeimlicM=law Shellfish WaminslBuffet Plale) .' 27. FOod EstabTIshment Pel111it ""\. . : .'. . .: ~ta~ '~C"~';:~'I":4:~..!""J:<";;~;'~~'--='''''~co-''~~_.~mt"'1r2f~''d901k~~"''o:!N~~~~ci?~~$':}~.5: ~ :::: '..-.. -" '''" ...~!!!_..""'!" ","",,,,,,,!"'",,W!!'l'-,-_ [.... ;,~- =--'-...--"- ~r-"'~_~!!ll," .. '~T " 3 Pts' t folEl D1"" ~~-up ~d Recelved b~ ~ 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. Garbage & refuse containers covered: adequate number, insect/rodent proof. frequency of disposaVclean. Clean clothes, hair restraints . . .. Food (ice) ~ontact surfaces: designed,constructed, maintained, installed, located. ' , Il Floors, constructed, drained, clean, good repair,cov~ring ',' installation, dustless cleaning methoqs.' : ' Walls,~, attached equipment: constructe~ .J:~pl'l.u., clean, surfaces, dustless cleaning methods. Non-food contact surfaces: designed, constructed, maintained, installed, located. Ware washing facilities, designed, constructed, maintained, installed, located, operated. Lighting provided as r7quired, 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 maintainecffree 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 enaIosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. , " Registered Food Service Manager registered with City~ on site. :1\11'\0. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI~G - Potentiallj' hazardous food cooled from 140"F to 70"F more than 2 hours OR 70' t: to 410F (45 oF) more than 4 hours OR preparec!:foods cooled to 4 I 'F (45"F) more than 4 hours: ACTION: Voluntarj'destruction z. COLD HOLD. Potentially hazardous food held above 41"F (45 oF) more than 4 hours: ACTIO:'\: Voluntary destruction - Potentially hazardous food held above 410F (45"F) less than 4 hours: ACTIO;'Ii: Rapid cool. (e.g. Ice bath) · HOT HOLD. Potentially hazardous food held below 1400F more than 4 hours: ACTIO~: Voluntary destruction . Potentially hazardous food held below 1400F I:$s than 4 hours: ACTION: Rapid reheat to 16soF or more' COOKI~G . Potentiall)' hazardous foods undercooked: ACrIO:\: Re~ook to proper temperature RAPID REHEA TI:\G - Ccild potentially hazardous food improperly reheated: ACTION: Reheat rapidl)' to I6S"F J. t. ). 7; HAND WASHING - Food employees observed not washing hands: ACTIO:\: Emplo)'ees sbould be instructed to wash bands before starting work and after smoking, eating. drinking, using tbe toilet, and all other times specified in the Rules. ' ),10 APPROVED SOURCE/SOUi'\D CO:'\DITIO:-l- Foods from unapproved sources/unsound condition: ACTr'O;'li: Detention or \"oluntarj" destruction, PROPER I-V..NDLI.\"G OF READY:TO-EA T fOODS '. Ready to Eat foods handled with bare hands and employee did not properly wash hands before handling: AcrION: Voluntary destruction . 11. 12. CROSS CO:-'T),.:\n~ATIO;-': OF fl.\ W/COOKED fOODS - Ready-to-Eat foods contaminated b)' raw poientiall)' hazardous foods: ACTIO:\: Voluntar)' destruction of read)' to cat foods APPROVED SYSTE:\I - HACCP Plans for ROP, shellfish tanks. \'arfances. others, Written proc.:durcfor time as a 'public health control. 13.