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HomeMy WebLinkAboutPizza Hut ," DAI;-LAS comITY HEALTH AND HUMAN SERVICES Environmental He21th Division 2377 N. Sfemmons Frwy-Room 607 D21!:a, Tens 75207 . (214) 819-2115 Fax: (214) 819-2868 l; .. '" .~4o"' . . ~, " . RETAlLFOODESTA13LisHMENT~NSPECrIONREPORT . .' ...." . .. .. :.~ ; ".":' -.,. .' :t .~; p~seopnspcction: Re~ular /' Follo\Vup_ CompTaint_Other~ . Date .'-I~,It{,"- OG, 'Estab!i;shl11~nt: '. .= ~. .~ 1#;1 :);1:\ ....,. . 0 EMERffSi {p.e"~M;~tJiU.ifami"'~'''"&J''''~-g~'''~ir€'''W<~ :::.. - "-""o.::::,\",,,.,t. 'ilf'::'-'~l-''''''''B' -"""-"'''''r~....tr.-I.....~t9''''';i~.;~h.':t-ti-' )f-~(4II<~J!;.'S lY,!9:l,eJJ.on~: '. .!tq4!@-_oJ.mm.~~L~_~::1'H.[T~..l,[x.ti'r.u.:.._Q._"... 6. 1:?erscnnel with Infec:Uons Restaicteclr":l::):c1uded 7. Proper/Adequale H2fldwashing 8. Good Hygienic Practices (EalinWDrinldnslSmokjngJOther) 9. Approved SourceJLabeling 10. qound Concretion' 11. proper Handling of Ready-To-Eat Foods 12. Cross-Contaminalion 01 Raw/Cooked FoodslOO1er 13. Approve<:! Systems (HACCP PlanslTIme 2S Public Health Control) 14. Water Supply -Approved Source/Sufficient Cc.pacilylHot and Cold Under Pressure ~"--'<.c'TI;-OW'''a:1ifd'f''~ul''''''nrerrrft1r.mr~W }V;6Ia~ilS: 'e~ife!?imrf;e{jr~'@rtectNe' ?~)~:/-.:t~~~2...:...,..",.. .:'.;~(':;t~li'J:~~...,.~~~'>>~"'::jl:"~~K-..t.'-.r..,...J. '. :.: _~~i .. 15; Equipment Ad equate to Maintain Product Temperature 16, Handwash Facnilies Adequate and Accessible 17. Hand....-ash Facilities with Soap and Towels 18, No Evidence of Insect Contamination . 19. No Evidence of Rodents/Other Animals 20..Toxic Hems Properly Laheled/StoredlUs!;d 21. Manual Warewashing and Sanitizing ;f~ 22. M ec:hanical Ware washing and Sani ""'ng at ( p perature 23. Approved Sewa9eN{2S,~ewarer Disposal Sy.s~eril; Proper Disposal 24. Thermometers ProvidedfAccurate/?roperltCanbraled (.:!:.20F) . Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of cOnsumer Advisones (HeimlichlFlaw ShelJfish WaminsIBuffet Plate) "~, , .. .' 27. FOod Eslablishment Permit. \ . . '" . '. ... :':. ~fu~ '~~~'j"ti6rl"\Bm~"'-':R'''-'-'''''CO--~&c:1ron~N&''1f(f~'ocnro'1k~~Th''ErN~~~~~~~~ .~~ ' .... .'~-,-.- : t#- ...~,-.!..l?.~........_~~.t)~~QS_....~~o; _ V......;,.- ..._:.""~f~...,,,~....~. .."""..._~...~ '"", ~~'~~_~::J:",;~_lJoO:.t..t..~~~ 5 Pts . . 4Pts.~ ~i...O">>.rigN.~..'.~ .5Ld(- 3 Pts: /1J~_ .:~ ~ '~.o...as -r e-qU'?J'h&:2U-r: 3 r~!cl Oem,ems ~O;-l.1p ~d ReceIved by: . Inspe~tcd 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, insect/rodent proof. frequency of disposaVc1ean. Clean clothes, hair restraints . '0 . . .~ Floors. cQIlstructed, drained, clean, good repair,cov~ring installation, dustless cleaning methoqs.' : . Walls, ceiling, attached equipment: constructed,good repair, clean, surfaces, dustless cleaning methods. Food (ice) ~ontact surfaces: designed,' constructed, maintained, installed, located. . . . _~. ontact surfaces: designed, constructed, . mtaine installed, located. , . Ware washing facilities, designed, constructed, maintained, installed, located, operated. Lighting provided as r~quired, fixtures shielded. Ventilation: Rooms and equipment - vented 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 ~quipment and ute~ 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 living/sleeping quarters. Laundry. Plumbing: installed, maintained. Clean, soiled linen properly stored. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. . , Registered Food Service Managerregistered with City~ on site. .lliiQ: 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI:\G - Potentblly hazardous food cooled from 1400F to 700F more than 2 hours OR 70' F 10 410F (4soF) more than 4 hours OR preparec!:foods cooled to 41 'F (4S0F) more than 4 hours: ACTION: Voluntary destruction !. COLD HOLD. Potentially hazardous food held above 410F (45 OF) more than 4 hours: ACTI0:\: Voluntary destruction - Potentially hazardous food held above 410F (4S0F) less than 4 hours: ACTIOX: Rapid cool. (e.g. Ice bath) · I. HOT HOLD. Potentially hazardous food held below 1400F more than 4 hours: ACTIO:\: \'oluntar)' destruction . POlentiall)' hazardous food held below 1400F I:ss Ihan 4 hours: ACTION: Rapid reheat to 16S'F or more' COOKI:\G . POlentiall)' hazardous foods undercooked: ACTIO:\: Re~ook to proper temperature RAPID REHEATI:'\G. Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidl)' to 16soF I. I. ('. HAi'\D WASHI:\G - Food emplo)'ees observed not washing hands: ACTIO:"\: Emplo)'ecs should bc instructed to wash hands beCore starting work and after smoking, eating, drinking, using the toilet, and all other times specified In the Rules. . ',10 1. APPROVED SOURCE/SOUi'\D CO:\DITIO:-r - Foods from unapproved sources/unsound condition: ACTION: Detention or \"oluntalj' destruction PROPER HA:\DLI:\G OF READY:TO-EA T FOODS. Ready to Eat foods handled with bare hands and employee did not properl)' wash hands beCore handling: ACTIO:\: Voluntary destruction CROSS CO:-'TA:\II:\ATIO:-.I OF R..\. W/COOKED FOODS - Ready~to-Eal foods contaminated b)' raw poientially hazardous foods: ACTIO:"\: Voluntar)' destruction of read)' to cat foods . APPROVED SYSTE:\l . HACCP Plans for ROP, shellfish tanks, \'arfances. others, Written proccdun: for time as a public health control. 2. 3.