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HomeMy WebLinkAboutGeneral Joe's Chopstix .' DAti-AS COUNTY HEALTH AND HUMAN SERVICES Environmental Health Division .... 2377 N. Stemmons Fn'tj'-Room ~07 Dallas, Tens 75207 (214) 819-2115 Fax: (214) BI9-2B'58 . 4': .. '. .;. '.4' RETAIL FOC?D ~TABLisHMENT ~NSPECTION REPORT . . . . :.. ; . -:. ..' . . , : ," P~scoflnspection: Rcgular~ Followup ./ CompIaint_Oth~~ . !f. , . Q, .,.....,. ..,,,,:"- Date -.:. I (;j' O. 'Establi:shlTl~nt: r Ei>:JEA/\.L...- JOE, S (! Ho 'S ~n PhysTcaJAddress: "-' tJ-:LO /Vloe.irtAJ6&AD '1.JIVf2:fl.~: . ......-.E... ',:s! fE<>6a7'P.l:f' tre'm"-'"""r.itu~~l! ..........'.---e:-................. .. q~m~.,.~ t\f~.,~(f;"'~~~-.....ar-.~~2........'~l;!}l;...m.-'"' ,~{~Je:t$}..;,-g 11. " .a1.iq~.... . ~li~lte;!...l!lu~I~P.l5.rr.~~i.\t:;ll'OJL~ 1. roper CooUng for Cooke dl?repate d Food Cold flold (410F/45'F) '. 3. Hot HoJd (140'F) 4. . Ploper CookIng Temperatures per PHF 5. Rapid Reheating (16S'Fin 2 Hrs) FoodlTemperatures /' ,.".' ~, ;)ilf\ / II,. D EMERftSi 1Re"~nn;;1iHaRaH1j"'~"'"'6b""~~1t""""dit~fu"mS :.' "4""RtS"'l.r;,,~' '~Ki:J~''''''~B'''''''''''''.~J~''''~'''''i'''''B'Oes.:-<<.tiVe~i( 1f-K-l.~, iJai:;; L~..,..~.on~: ...El.ql!!@;,!!.!meLL~.~;,':..!Jil.f____ . _.9...2;1i S. f.?ersonnel with Infections RestrictedlE):duded 7. Ploper/Adequate H2fldwashing 8. Good Hygienic Practices (E.alingIDrin~-jnslSmokjnglOther) 9. Approved Source.lLab ling 10. ~ound Cond'rtion' 11. floper Handling of Rea a ross-Contarninali no Raw/Cooke oodsl~er 13. Approved Syslems 2IlsITIme as Public Health Control) 14. Water Supply -Approved Source/Sufficient CapacltylHot and Cold Under Ptessure D'EMEtRff.S~ {~dl1;-""WifdY:'-"'-iir'<J"n1eHi!fi1t~mr~Ts~>>'f~;~ ...,,, .- ,.... '<~~'r..f, '~""'tit;S!"'~q::j;..~-..E'I.~..........:t;.-~",~.......~:::'.",''A''''''*'-: ~'St~le.~Jz*.:u ~~~.B,!];;..:::~,~B~l~ .~r:.~1~~:i~!t~~~;"'~~,:,..?-~1. .~,...k?4.,;.... " ~ 15: Equipment Adequale to Maintain Product Temperature 16. Handwash Facilities Adequate 2fld . Hand...."aSh Facilities with Soap ToweT.s 8, No Evjdence of Insect Contamina 19. No Evidence of RodentsJOtherAnimals 20..Toxic Hems Properly LahelecllSlorec!JUs~~ 21. Manual Warewashing and Sanitizing ~ft ) ppmllemperalure Mechanical Warewashing and Sani '~ng at ( ) ppmltemperature 23. Approved Sewagemas,lewaterO!sposaJ Sys,eril, Proper Disposal 24. Thermometers PloyidedlAccurateIPloperltCalibraled (:!:.20F) . Food ContactSurfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 25. Posl:ing of COnsumer Advisones (HeimlichlRaw SheTlfish WaminglEMfet Plale) . 27. FOod Establishment Permit .,/. '\ ',. ::~ta~ '~tM~'i'~~;'m~""-';B'-''''~CO-''~~~NOt'1rCf'~i.cr9b'''DeY'ir'or.z-~N~~~~~~~..5fF.''~~~~ .~~ ., .....""..........-:: ~ ......~.!.l?.:!!........._~~.t.)~~QS_......of .....;;.._~......._ .>>o:~..~_t~.........~...~.._..~_~~~~ ~~.-t.......~_...J!S..J:;,~El~u.....~...........~~,. 5~s . 4Pts . ~4us .~~.I4bLf5:S;~ . 3 Pts' A/b71C!L.J L,/C/LA.! jTzJ... .(!)f~PffL~ .t,I?t/L-#f?t/A.,6 AA #hr- Al'tlr:~ . -i-.: ReceIved 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. Garbage & refuse containers covered: adequate number, i~ent proof, frequency of disposal/clean. d~ /.(~;~o.rrss.. c ~ah 'structed, drain~::;::' ~)d ~epair,cov~ring ',' .'I~n. dustless c1eanmgiin~' / /' /"""' . ,~j /, .{'( . . " . ..~ ~ \ ,Walls, cg;~ttached equipment: constructed,good r . clean, s faces. dustless cleaning methods. ( Lightiftgcprovided as r;quired. fixtures shielded. Clean clothes, hair restraints Fooci (ice) ~ontact surfaces: designed,constrocted, maintained, installed, IDeated. ' . Non-food contact surfaces: designed. constructed, maintained, installed. located. Ware washing facilities, designed. constructed, maintained. installed, located, operated. Accurate thermometers, chemical test kits provided, gauge (114" IPS valve). Ventilation: Rooms and equipment - vented as required, .... Dressing rooms - rooms clean, lockers provided, facilities clean, located properly Wiping'c1oths: clean, use restricted. 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: 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. Mlill. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI~G - Potentiall)' hazardous food cooled from) 400F to 700 F more than 2 hours OR 70' t: to 4) 'F (4S'F) more than 4 hours OR preparec!:foods cooled to 41'F (4S0F) more than 4 hours: ACTION: Voluntary destruction z. COLD HOLD. Potentially hazardous food held above 410F (45' F) more than 4 hours: ACTIO~: Voluntary destruction - Potentiall)' hazardous food held above 4) OF (4S0F) Jess than 4 hours: J\.CTIO~: Rapid coo). (e.g, ice bath) · J. I. HOT HOLD - Potentially hazardous food held below 140'F more than 4 hours: ACfIO:'\: \'oluntarr destruction . Potentially hazardous food held below 140'F 1:5s than 4 hours: ACTION: Rapid reheat to 16Sor or more' COOKI~G . Potentially hazardous foods undercooked: ACTIO~: Re~ook to proper temperature R-\PJD REHEA TI:'\G . Calc! potentially hazardous food improperly reheated: AcrION: Reheat rapidl)' to 16Sor ). r HAi'\D WASHI:'\G. Food c:mplo)'ees observed not washing hands: ACTIO~: Emplo)'ees should be instructed to wash bands before starting work and after smoking, eating, drinking, using the loilet, and all other times specified in the Rules. . >,10 APPROVED SOURCE/SOUI'D CO~DITIO~ - Foods from unapproved sources/unsound condition: ACTJ"ON: Detention or \,o)untalj' destruction. PROPER 1-t.\SDLt~G OF READY:TO-EA T FOODS- Ready to Eat foods handled with bare hands and employee did not properl}' wash hands before handling: ACTIO~: Volunluy destruction : I. 2. CROSS CO;\T.\:'\II~ATIO;-'/ OF RA W/COOKED FOODS. Ready-la-Eat foods contaminated b)' raw potentially hazardous Coods: ACfIO:'\: Vol un tar)' destruction of read)' to eat foods APPROVED SYSTE;\l . HAecp Plans for ROP, shellfish tanks, \'arfances. others, Written prClc~durc: for time as a 'public health control. !3. l-