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HomeMy WebLinkAboutGeneral Joe's Chopstix Follow-Up UALLAIS CUUNTY 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 Establishment:. Physical Address. .:il" Date J.f. -(17 - 010 Purpose of Inspection: Regular _ Follow up -L Complaint _ Other_ 1. Proper Cooling for CookedlPrepared Food 2. Cold Hold (410F/450F) 3. Hot Hold (140oF) 4. Proper Cooking Temperatures per PHF 5. Rapid Reheating (16S0F in 2 Hrs) Food/Temperatures 6. Personnel with Infections Restricted/Excluded 7. Proper/AdequateHandwashing 8. Good Hygienic Practices (Eating/Drinking/SmokinglOther) 9. Approved Source/Labeling 10. Sound Condition 11. Proper Handling of Ready- To-Eat Foods . Cross.Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP PlanslTime as Public Health Control) 14. Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure 15. Equipment Adequate to Maintain Product Temperature 16. Handwash Facilities Adequate and Accessible 17. Handwash Facilities wi1h Soap and Towels 18. No Evidence of Insect Contamination 19. No Evidence of Rodents/Other Animals 20. Toxic Items Properly LabeledlStored/Used 21. Manual Warewashing and Sanitizing at ( 22. Mechanical Warewashing and Sanitizing at ( proved Sewage/Wastewater Disposal Syste Pr 24. Thermometers Provided/Accurate/Properly Calibrate + 5. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (Heimlich/Raw Shellfish WamingIBuffet Plate) 27. Food Establishment Permit ~_q4l?ti:lt~##.:::;:::::: :" 5 Pts 4 Pts 3 Pts COMMENTS: /A.JS~ /hI-(. G4?" OA.J &'fiJ pIOOT< lJ/i47N'..5 k.i: ,4 ./IU'tJA.JE j)~ A.J 'ct Demerits =ollow-up lnsp Received by: YES NO . ~ Inspected 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 offood (ice) minimized. Utensils properly stored. Clean clothes, hair restraints Garbage & refuse containers covered: adequate number, insect/rodent proof, frequency of disposal/clean. -) S~-'" ~loor f constructed, draine clean, go repair, covering . . allation, dustless cleanin . /...... ,,' .. ,/-:- Food (ice) contact surfaces: designed, constructed, maintained, installed, located. Non-food contact surfaces: designed, constructed, maintained, installed, located. . Ware washing facilities, designed, constructed, maintained, installed, located, operated. , fIXtures shielded. 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 Single-service articles, storage, dispensing. Premises maintained free of litter, unnecessary articles,. cleaning maintenance equipment properly stores. Authorized personnel. {, Complete separation from living/sleeping quarters. Laundry. . Clean, soiled linen properly stored. Toilet rooms enclose '. - osing doors, fixtures, good repair, clean, proper waste receptacles. Registered Food Service Manager registered with City, on site.