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HomeMy WebLinkAboutPlaza Health Foods ," DALLAS comITY HEALTH AND HUMAN SERVICES Environmental He2ltb Division 2377 N. Sfemmons Fnvy - Room 607 Dallas, Texa..s 75207 . (214) 819-2115 Fax: (214) 819-2868 .. . . .;. . . " ,. . RETAIi,F09D~TABLisHMENTJNSPECrIONREPQRT. . . ~ . .. .. . ..... :. . .:. .' ~. ' :.t, .,. 'p~seofInspeetion: Regular'. V Followup_ Complaint_Other~ Date if~ I~~OG' 'Establtshrn~nt: Jffi ~-t~ .(~;;~ '::.:'€C ..,.~~vz ... 'A.~rH ,t:=OcJb:.s PhysTcalAddress': ~7l. Si\J I D~ '. ~'Z..ll' .NE/'tSI .. .....-. u.... .,.....t ~~~.......H-. 1fj""'"';':"~"""oI;t:"\~ ......~:~~ 4\.c~t(....~......,.p.~.~.. D.f;M..~;E.~ ~~(fL)5)~..s\!1Br~~~~:;.~~m.~ ':.i:{~jat$J.&1l1.V~.a~q6.$..:.:e~i:tltf\.~l.I.rIlU.~l~9j3. .~~r.\f;ll.oll~. 1. Proper Cooling for Cooke dl?rep ated Food Cold Hold (41'F/45'F) 3. Hot Hold (140'f) 4. . Proper Cooking Temperatures per PHF 5. Rapid Reheating (165' FIn 2 Hrs) Foo-dlTem~eratures t~/':-D.l} KX ,S()l"p. /5&"'"F J.S,..:,nL /&I.-p ... ....r.._.......n~........ ;,.,.,~ ~~~:w-=-:'!"""A...~r.:.":i;,.......~__.r...~.:..~,l"-..~~:II:-~.,..y...i(~". R.~~~, ~t;..,~~l2P~.BUW:..Il~)m.~..C?g~I~~~~~~~~ ~~hkt<~J~-s; ~.y,~.'::,...o.nE: '. .ftqt,!~~!l!.m.~~L~.~k::2'H!:.rJ;f..':''''?~u.Q.... . 6. I.'iersormel with lnfecUons Restlictedrc):c1uded 7. Proper/Adequale H2J1dwashing 8. Good Hygienic Practices (EatinsIDrinkinslSmokingJO'ther) 9. Approved SourceJLabeling 10. ~ound Concretion' 11. f'roper Handling of Ready-To-Eal Foods 12. Cross.Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP PI2J1SITIme as Public Health Control) 14. Water Supply -ApproYed Source/Sufficient CapacitylHol and Cold Under Pressure D',. ;'O'-""':......"'.....,.r...;'(~ :~..1!n..~-w;,.'\.:::o'f~":"t=~......~....:s;.:;l');r.:...~-~'~~-::~....~~~;~.'9':.:.:'fIlI.$'J.:.1!';~:r.~{;.:..."!':(.:r~.r. EMERl. .S't ~l..dCl ..;a'f'\,.J;~ulpme:rTHiegulrenrents'{for~*c:~~~.~.\'" ~:r ._.~.. '<fjm:r.~' ~~~-{$,.,..,.. -tj' .~_. ....-... .-. "'1........~~~~~,;.;:~......._~'.::h7.,....(;.; -::..: -'-''.ii';N8T;;:C;'" ~,....13~9.tS ~"'w' <i:Vl'O a ons~eqlllre.. ml/M:\Jlc,,,,.:0vTT""--U...en..Uon,1: '''!' L.: __. ~~. '.. .. -""'.\..._\::.~.. .o:.":~~.c.:' ", >,-:"w;/-~..>:4~~'\:~;o,;...;....A";' ';,(~'fo:;"~'J:tJ:W"':t'~~,,",~>>~~~~~.:~Mo~~""'..,.~~.r.n...~,:;.....lV~........ ~~~'7"-;-V,~~",,, ,.".' '. '. '!~: :)l!:\ '. ~~i;- 15; Equipment Adequale 10 Maintain Product Temperature 16. Handwash FacTIities Adequale and Accessible 17. Hand....-ash Facilities wilh Soap i!tld To.....els 1 B, No Evjdence orlnse<:! Contamination . 19. No Evidence of Rodents/Other Animals 20..Toxic lIems Property LahelecllSloredlUs~d' 21. Manual Warewashing and Sanitizing ~}~ ) pplTil'\emperature 22. Mechankal Warewashing and Sani """ns at ( ..> ppmllemperature 23. Approved SewageN/as.lewaterbtsposa1 SJ's'enl, Proper Disposal 24. Thermometers Proy1dedlAccuralel?roperltCalibrated C'" 2'F) 25. Food Contact Surfaces of Equip i1s Cleaned/Sanitized/Good Repair . Posting 01 cOnsumer Advisori s HeimlicWRaw henfish W3mingIBuffet Plale) " . 27. FOod EstabTIshment Permit . ...'\ . ..' .' . .".' . . . . . ~ . .~ ~ta~ '~':+-~"';::~'I"'"'4:':;..!""r.(r.~""-':.o'''''''''''''''';;; ..?1Z'~1;c!r-'~N~6-;~"d9b"Da~~--':N-~""""1 ~~~e?w~~~ .~~ ' "'. -....,-;:>..:~; ,~u'J:'.t';.!.!.e.?':!Y.!.!~\,.~:!:I~~QS':~'~~;'*'tt~YC:~,,:-~$,.......r~.,:...~",_<~~....Jr"';.";k~~~~~~l';;'~~..~ . '.",,_~'~. 5 Pts .< . 4 Pts 3 Pts' ,3 r~l.a] Dem,ems :=oUow-up 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 disposal/clean. Clean clothes, hair restraints Food (ice) ~ontact surfaces: designed, constructed, maintained, installed, located. ' , Floors, constructed, drained, clean, good repair,cov~ring .,' installation, dustless cleaning methoqs.' : ' Walls, ceiling, attached equipment: constructed,good repair, clean, surfaces, dustless cleaning methods. Non-food contact surfaces: designed, constructed, maintained, instalIed, located. Ware washing facilities, designed, ,:onstructed, 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 (1/4" IPS valve). Dressing rooms - rooms clean, lockers provided, facilities clean, located properly Wiping'cloths: clean, use restricted. ^ Premises maintained'free of Jitter, unnecessary articles, cleaning maintenance equipment properly stQ[es. Authorized personnel. Non-food contact surfaces of equipment and utensils clean. Single-service articles, storage, dispensing. Complete separation from living/sleeping quarters. Laundry. No re-use of single service articles. ~ Clean, soiled linen properly stored. xtures, good Registered Food Service Manager registered with City; on site. :M 1'\0. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI:\G - Potentially hazardous food cooled from 1400F to 700F more than 2 hours OR 70' F 10 410F (4S0F) more than 4 hours OR preparecl:foods cooled 1041 'F (4S0F) more Ihan 4 hours: ACTION: Voluntary destruction 2. COLD HOLD. Potentially hazardous food held above 410F (4S'F) more than 4 hours: ACTIO:\: Voluntary destruction - Potentiallj. hazardous food held above 41"F (4S"F) less than 4 hours: ACTIO:":: Rapid cool. (e.g. Ice bath) 0 HOT HOLD - Potenlially hazardous food held below 1400F more than 4 hours: ACTIO:'>:: \"oluntar)" destruction . Potenlially hazardous food held below 1400F less than 4 hours: AcrION: Rapid reheat to 16soF or more. 3. t COOKI:\G. POlentiallj' hazardous foods undercooked: AcrID:'>:: Re~ook to proper temperature RAPID REHEATI:\G. Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidl)' to 16S"F 50 1; HAND WASHING. Food emplo)'ees observed not washing hands: AcrIO:'>:: Emplo)'ec:s should be instructed to wash hands before starting work and arreT smoking, cating, drinking, using the toilet. and all other times specified In the Rules. ' ).10 . . APPROVED SOURCE/SOUND CO:\DITIO;'ll- Foods from unapproved sources/unsound condition: AcrfoN: Detention or \.oluntalj. destruction PROPER H}..:'>:DLI:\G OF READY:TO-EA T FOODS '. Ready to Eat foods handled with bare hands and employee did not properly wash hands before handling: ACfIO:\: Voluntary destruction . CROSS CO~TA:'tII:\ATIO;o.: OF RAW/COOKED FOODS. Ready-to-Eat foods contaminated b). raw po'tentially hazardous food>: ACTIO=-': Yoluntar)' destruction of read). to eat foods APPROVED SYSTE;\I. HAeC? Plans for ROP, shellfish tanks, vart'ances. others, Written pr{lcc:dun:for time as a public health control. [ I. t2. 13.