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HomeMy WebLinkAboutNew York Sub .- DAtLASCOUNTY HEALTH AND HUMAN SERVICES Environmental Health Division ... 2377N.Sfemmon..sFm:r-Room607 Dalla!, Texa! 75207 . (214) 819-2115 Fax: (214) 819-2868 _ .wi . . .~ .., . . .. RETAIL FOOD ESTABLISHMENT ~NSPECTION REPORT . .' ... . . :.. ; . ":. ., :+" to: \ .' ," <:!~ 'Eslabli:shm~nt: Olller _ ~atc If-/1..tO& ~ P~sc of Inspeetion: Regular_Follow up _ Complaint ., DR ,: . PhysTcalAddress: '&.J~ .. . Wlvci1s/R.: DEM~S~ rEo~sc:\Tp.H13>ifemlira(~ :... e.~ .......t1h:'enr~~ ...-.:.......~'::<1~..... ~<I'';l-o.,....,.(fL'~-n'_'''''''''r.:!!f~~~' 'r..'.?-~ __~_...........~_: ..:J:(~j~~J.lb:1! 1.V~.a1.iqtl$.:."Q~~ltt(~~l.mI.r~le.. ~~.lI~~.f."\~'Oll:.:.~~~ 1. Proper Cooling for CookedIPre,pated Food 1!!' Cold Hold (41'F/45'f) '. . Hot Hold (140'f) 4. . Proper Cooking Temperatu'res per PHF 5. Rapid Reheating (16S'F In 2 Hr$) Foo-dlfem~eralures M1f~'fZ3/!t...US I JfocF /' .; DSvtERff'S' rp,(?~nn~tMaifami""""&i'ffi~~R~irl"mms ~_t<J{41P.tS'\"'f;.~~ Wibj~3h'S?B~"U-'.'~J~e~ErIe,"B'O~ec-we~ti' . if .~\ '."".1<. v_~_, ~.,~ ".. * .._._q .~.~.._._._._*.._,,_~..__._____ _*,.., 6. J1i~rsonnel with Infections Restricte~c:1uded 7. Proper/Adequate H2I1dwashing 8. Good Hygienic ?rac:lices (EalinslDrinkin,glSmokingJOther) 9. Approved Source1Labeling 10. qound ConorDon' . proper Handling of Ready-To-Eat Foods 12. Cross.Conlaminalion of Raw/Cooked Foods/Other 13. Approved Systems (HACCP Pl2.llSlTime as Public Health Control) 14. Water Supply -ApproYed Source/Sufficient CapacitylHot and Cold Under Pressure :"-';:'dll:-""~i-~r'.:.-wu,""'nfe;f(fi'rmr~iS" ~~a~~~ 'e~ireEimrf;ear~~iG<)itearv~.. . ~1ow:/-.:r~l~:&~JI/I.~';' '!,..~'fo;;~~l!t'~~":"A~~::,t:~~~.~l/I.~"#.-""""'.. ,....' '. '. ~. .'~~" ',~l", ;)j!f'i '. ':;'~~i' " 15: Equipment Adequate to Maintain Product Temperature 16. Hatldwash FacTIiliesAdequate and Accessible 17. Hand'n"aSh Facililieswith Soap and Towets 18, No Evjdence ortns~ Contaminalion . 19. No Evidence of RodentslOtherAnimals 20..Toxic Items Properly LaheledlStoredlUs9.d 21. Manual Warewashing and Sanilizjng ~f1 22. Mechanical WarewashTng and SaniJ!1ng at ('--- pprr./temperature 23. Approved SewageN/as.lewater Disposal SJ's'etTI. Proper Disposal 24. Thermometers ProyidedlAccuratelProperltCaIibrated (::!:.2'f) 25. Food Contact Surfaces of Equipment and Utensils C1eanecllSanilizedlGood Repair 26. Posting 01 COnsumer Advisories (HeimlichlRaw Shetlfish WamingJBuffet Plate) . 27. FOod Establishment Permit '"'-\ . .' .'. . .: ~ia~ '~~-::-Vi"~ ~'I"'4:~.!"'<tc~;:'~~"~"';''''''''''''~~~''''''.J1:Z~i:ffi'''''.~N'Ct1R:f~.d9b1Da~or.:-n.~.N-~'''''''''1 '.,i~~.;~;;~~~r1$~~~ .~~ '. "...... ~_:5..:~ l~ u fJf.t~.!.e.?~l~;':.~~:hr~c.qQS':'2.%9~..;..'*'tr~y c:;",';~ f!!,......J.._.;l. ....._< ~~ ~.Jr.:..:.~~~~:;;:-,;:'~ljJ . ...;..____.,,;..:........,...;:.~ "._ s Pts ,< \ . 4 Pts . .~ 3 Pts' f q r~lal Dem.ems E=oUow-tlp Insp Yes NO : 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. 'b- /~. ~onstructed, drai~, good ~epair.cov~ring ',' , ~atlon. dustless c1ea~hoqs. ' Walls. ceiling. attached equipment: constructed,good repair. clean. surfaces. dustless cleaning methods. Clean clothes. hair restraints Food (ice) ~ontact surfaces: designed, constructed, maintained, installed. located. ' ' , Non-food contact surfaces: designed, constructed, maintamed, installed. located. Ware washing facilities, designed. c:onstructed, maintained, installed. located. operated. Lighting provided as r~quired, fixtures shielded. Ventilation: Rooms and equipment - ~ented as required. 'l, Accurate thermometers. (114" IPS valve). Dressing rooms - rooms clean. lockers provided. facilities clean. located properly Non-food contact surfaces of equipment and utensils clean. Premises maintained'free of litter. unnecessary articles. cleaning maintenance equipment properly stores. Authorized personnel. Single-service articles. storage. dispensing. Complete separation from Jiving/sleeping quarters. Laundry. No re-use of single service articles. Plumbing: installed. maintained. Clean, soiled linen properly stored. Toilet rooms enGlosed. self-closing doors. fixtures, good repair, clean, proper waste receptacles. ~ Registered Food Service Manager registered with City; on site. ::'011\"0. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLl~G - Potentiall)' hazardous food cooled from 1-10"F to 70"F more than 2 hours OR 70' F to 410F (45 oF) more than 4 hours OR preparec!::foods cooled to 4loF (45"F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD. Potentially hazardous food held above 41"F (45' F) more than 4 hours: ACTIO~: Voluntary destruction - Potentiallr hazardous food held above 41"F (45"F) less than 4 hours: ACTIO:":: Rapid cool. (e,g, ice bath) · 3. HOT HOLD - Potentially hazardous food held below 140"F more than -1 hours: ACTrO:'\: \'oluntal1' destruction . Potentially hazardous food held below 1400F I,ess than 4 hours: ACTION: Rapid reheat to J6SDF or more' COOKI~G . Potentially hazardous foods undercooked: ACTIO:\: Re~ook to proper temperature ~. 5. RAPID REHEATI~G . Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidl)' to J6SDF 7; HAND WASHING - Food emplo)'ees observed not washing hands: ACTIO:'\: Emplo)'ec:s should be: instructed to wash hands before starting work and after smoking, eating, drinking, using the toilet, and all other times specified in the Rules. ' ),JO APPROVED SOURCE/SOUND CO~DITIOX - Foods from unapproved sources/unsound condition: ACTIO:":: Detention or ,'oluntalj' destruction, PROPER H..!'SDLI:\G OF READY:TO-EA T FOODS- Ready to Eat foods handled with bare hands and employee did not properl)' wash hands before handling: ACflO~: Voluntary destruction ' CROSS CO:--TA.:'tII~ATIO~ OF RA W/COOKED FOODS - Ready~to-Eat foods contaminated b)' raw poientially hazardous foods: ACTIO:\: Voluntar)' destruction of read)' to cat roods APPROVED SYSTE:'t1 . HACCP Plans for ROP, shellfish tanks, varfances. others, Written prQcedure for time as a public health control. [ I. 12. 13.