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HomeMy WebLinkAboutJimmy John's Gourmet Sandwiches , ' ," JJ^I;-L.tI.~ ~UUj'U r tl.t:ALl t1 M'iJJ HUMAN SERVICES Environmental Healtb Division ~. 2377N.SfemmonsFn't)'-noom 607 D2112J, Texas 75207 . (214) 8I9-2 II 5 Fax: (214) 819-2868 11;; . . . .;... '. _. RETAIL FO<;m ~TABLisHMENT lNSPECrION REPORT . . . .. .. :.. ; .. .:. ;,t ..y' ,. p~seorrnspeetion: Re~ular/ Follo\Vup~ COnlptaint~Other~ Date If -lrr-C;C" . ,...", '. ~, ~,i~.. '\!if', /' 1,., DEMERITS' {P,([~1lti;;1iFiat{a'ini~..'6ti'''~~Fi''AAili?;rm''mfs :. t<'l-..,.P.iS'\"~"'~ '~K>l'i!ID''''''''''B ...........'.."'1J. ~"''''1ii--l''''''GO'>' '''''':im1A6o' ~-~(1l.1<. vi;'S L.. ..,..' .on~.::.",,!tql!!@; .!!!m~_L~_~;..:._tr!:f_N_"::-"_"Q.n.. 6. ~~rsonnel with Infections Restnctec!/i:.):dudel1 7. Proper/Adequate Handwashing 8. Good Hygienic f'raclices (EalinglDrinkinslSmokingJOther) 9. Approved SourcelLabeling 1 O. ~ound CondItion' proper Hancl1ing 01 Ready-To-Eat Foods 12. Cross-Contaminalion 01 Raw/Cooked Foods/Other 13. Af>proved Systems (HAecp PJ2JlSITIme as Public Health Control) 14. Water Supply -Approved Source/Sufficient CapacitylHot and Celld Under Pressure D'EM''E:R-'''''Bi {F.a"dUt"'.'~na'f^~Ul"""m"eirttfrrai'r~1S ::". '-," ., ~;Vr6f""ft~..-~ ...s~l..~-....rfi:e'd~~:co"'''''ectN'''~.. . -=:~{?,^li'~~ ;" 'f~e....8~&~51~.!JJ' Q:!."_.1,,,,,...,.~U'_~*..~=,,,,,,....~~.....,,,,,....,~..._ 15/Equipment Adequate to Main\,ajn Product Temperature 16,t1,andwash Facnilies Adequate and Accessible 17. Hand...."aSh Facifilies with Soap 21ldTowels 18, ~o Evjd ence of Ins e<:t Contamination . 19. No Evidence of Rodents/Other Animals 20.,Toxic Items Properly labeledlSloredlUs~~ 21. Manual Ware washing and Sani~zing ~f.:t erature 22. Mechanical Warewashing and Saniflng at ( pmltemperature 23. Approved SewageN{asJeWiiter Disposal SJ's,eti1, Proper Disposal 24. Thermometers Proyided/AccurateIPropelitCanbrated (::!:.2"F) 25. Food ContactSurfaces of Equipmen121ld Utensils Cleaned/Sanilized/Good Repair 26. PosHng of cOnsumer Advisones (HeimlichlRaw She1lfish WaminglBuffet Plate) .' 27. FOod Establishment Permit ./' "\. - .' ....."...,.. . =~ ~fu~ .:otrte'7;V16rti6ri"<;E<m~~"~R'''''''-'''''.co'''''''~m'OO~NOt'1TCf"~''d:sti'!ik~'!or.1ni7N~~~~G?mas-~~~'~ ~ ::: '.-.-- ,. -'~_~,_,"_~d.}"'''''!'_~~~_ ~ .,..~._.__~_..~ _ ._."'--_--"""'.<!!!=.-:--] . 3 Pts' i '. ':':".$<~\ t. " ro1al 'i~erit' :=oUow-up Insp YES NO Received by:b OTHER VIOLATIONS WHICH MUST BE CORRECTED " . - Food protection during storage, preparation, display, service, transportation. Outside storage area enclosures properly constructed, clean: controlled incineration. , . " ~ Garbage & refuse contain~~overed: ade~ate number, insec.tlrodent proof, frequen '. clean. ..A: . ~sttucted, drain:~OOd repair, cOv~ring '. , \ Ion, dustless cleanIng oqs.'. Walls. ceiling, attached equipment: constructed, good repair. clean. surfaces. dustless cIeaning methods. Handling of food (ice) minimized. Utensils properly stored. Clean clothes. hair restraints Food (ice) ~ontact surfaces: designed,. constructed, maintained. installed, located. ' . Non-food contact surfaces: designed, constructed, maintained, installed, located. Ware washing facilities, designed, constructed, maintained, installed. located. operated. Lighting provided as r~quired, fixtures shielded. Ventilation: Rooms and equipment - '\'e~ted 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. .[, Non-food contact surfaces of equipment and ut Single~service articles, storage, dispensing. Premises maintained"rree of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. No re-use of single service articles. Complete separation from Jiving/sleeping quarters. ' Laundry. ., 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. M.l:ill: I. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD " . COOLl:\G - Potentiall:. hazardous food cooled from 1400F to 700 F more than 2 hours OR 70' F to 41"F (4S"F) more than 4 hours OR prepareti:foods cooled to 41'F (450F) more than 4 hours: ACTION: Voluntar)' destruction !. COLD HOLD. Potentiallj' hazardous food held above 410F (45' F) more than 4 hours: ACTIO:\: \'oluntary destruction - Potentiallj' hazardous food held above 410F (4soF) Jess than 4 hours: ACTIO:": Rapid cool. (e,g. ice bath) · HOT HOLD. Potentially hazardous food held below 1400F more than 4 hours: ACTIO:\: \'oluntalJ' destruction . Potentially hazardous food held below 1400F l,ess than 4 hours: ACTION: Rapid reheat to I6S"F or more' COOKI:\G . Potentially hazardous foods undercooked: ACTION: Re~ook to proper temperature RAPID REHEATI:'\G. Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidl)' to I6soF I. I. I. '-" HAND WASHING. Food emploj'ees observed not washing hands: ACTION: Emplo)'ecs should be instructed to wash hands before starting work and after smoking. eating. drinking, using the toilet, and all othcr times specified in the Rules. . ',10 I. APPROVED SOURCE/SOUND CO:\DITIO:-l- Foods from unapproved sources/unsound condition: ACTfo:": Detention or \'olunta'1' destruction. PROPER H..I,,:\DLI:\G OF READY:TO.EA T FOODS '. Ready to Eat foods handled with bare hands and employee did not properl}' wash hands before handling: AcrIO:\: \'oluntary destruction . CROSS CO;\T.\:\U:\ATIO:-.I OF RA W/COOKED FOODS. Re3dy~to-Eat foods contaminated bj' raw potentially hazardous foods: ACnO:'\: Voluntar)' destruction of read)' to eat foods 2. 3. APPROVED SYSTE:\I . HACCP Plans for ROP, shellfish tanks, vadances. others. Written procedure. for time as a public health control.