Loading...
The URL can be used to link to this page
Your browser does not support the video tag.
Home
My WebLink
About
Stromboli Cafe
," DALLAS COmITY HEALTH AND HUMAN SERVICES . Environmental Health Divblon 2377 N. Sfemmons Fnvy-Room 607 Dallas, Texas 75207 . (214) 819-2115 Fax: (2I4) 819-2868 . ,;; , . ". '. " " . RETAIL FOOD ESTABLISHMENT 1NSPECrION REPORT . .' .. ~ .. . . :.. ; . ":. :", ..' ;, ~ . p~se of Inspection: Rc:~utar' ~ Follow up _ Complaint_Other ~ Dale !t -tq"so CD. 'Eslabl~hrn~nt: " '. ~. " " ejjWi ~ -1\,. DE'MER"ffSt '(:8e:'~nn:f1i8aRmi11"'~""&i"~~~-dite--"~ .. :;:.,' "~~,,,,,~~~ "iIf"'-'~:W""''''''ri-''''''-'~'~f~'''''t.'''''''I''''~~'''''~~~~:!t~-ti-' ~~(4k~!-"'J~i~ ~.y,!:9;l,~1Jpn~.::.~_~qt:!!@..:l.!!!me:.~~~.~,,'S?H!l.A9~:~.9..$f 6. I?"ersonnel with lnfecUons Restrlctec!ip:c1uded 7. Ploper/Adequate Handwashing 8. Good Hygienic Praclices (Ealing/Drin~Jns!Smokjng!other) 9. Approved SourceJLabeling 1 O. ~ound Concretion' 11. f'loper Handling of Ready-To-Eat Foods 12. Cross-Contaminalion of Raw/Cooked Foods/other 13. Approved Syslems (HAecp Plansflime 2.S Public Health Control) 14. Water Supply -Approved Source/Sufficient CapacitylHot and Cold Under Pressure 6EME~Rr.f.S~ .f~dnRYWnB'fE[giiI';!i'"rl1';~f(f&rimr~Ts;@f~~r.~~:: .., ~ .- ,.., '<~r,;>'t:, '>Y.J2!" """tj-. -"~' '<"~'" -.. t'1--'~""~;''''<'''''.n-~'''''''',e::h7.'''(;;. = -;1:%.., o:,..:{3!I?iS ".l,::: .,YIe a ons~equlre mm"x!i,fu'l-:0vrr"""",,,ehl.:ouon.., ".' ... "t.~ ..<^./o.;;...... A~"'.~ .;.' .>...-.,.~:....-)~~~:.:\;.e.""..........,;. '\'t':"~~W':l'~~~>>~::*:"N~K-:-"'.r.~..~t'~~.,;.~)~~~~~,... " _~~i- 15; Equipment Adequate to Maintain Produc:tTemperature 16, Handwash FacTIities Adequate and Accessible 17. Hand....'CSh Facilities with Soap 21ld To.....els Evjd ence oflns ect Contamination . II;?: S 19. No Evidence of Rodents/Other Animals 20..Toxic Items Properly LaheledlSlorecllUs~d' 21. Manual Ware washing and Sanilizing ;;f"( 22. Mechanical Warewashing and Sani,;,t1ng at ( pmJte perature 23. Approved SewagelWas\eW2fer bisposal Sys,em: Proper Disposal 24. Thermometers ProyidedfAccurateJ?roperl)';CaIibrated t+ 20F) 5. Food ContactSunaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting 01 cOnsumer Advisories (HeimnchlRaw Shellfish WaminslBuffet Plate) .' 27. FOod Establishment Permit ...,......\.. .' .' . .'. ... .' _ '" ",,'. . ~ .':, c:-.~\...::.::.,~ .~.::--~.;:~-I'.~::r..!"...M(;:,.~.~,.~...;......,.......~~"'''''~~...~'''-on.>~N~~~o.'''''~e-'::in-"':;='~~[lj'~r~~"'-'I .~~:"..,.."""t'",""i""""~" ~'~r;o.~. ~~W....,.:~t~ . ~\4~.~.: ......urer:'vJO a..zv..s'- ,yJ wOS'o""'u:re':V\,JII""""'vc::"bC<J < ..,~" ':::J',l.-g u''''''':u:a..1~''''''' . e....."'-'L' ns on,.;., '"'"vv..~.;...:.............o::..~ . ~. 5 Pt;..~-.__: ,. ...~';....._.....,...._..".t"... .~......<",_...:.._<-..- .".~. ,,..........~.......~.._<...~... ,........ -.........--- .~_,.._1~ ~"'---'"7\ 4Pts{'k-4v ~S c.r~rEA..lJ7" _,~ 3 Pts' i ~ r~lcl Dem,ems ~~-up ~d. Recelved by: Inspec;,ted.by: : OTHER VIOLATIONS WHICH MUST BE CORRECTED '. Food protection during storage, preparation, display, service, transportation. Outside storage area enclosures properly constructed, clean: controlled incineration. K- Handling of food (ice) minimized. Utensils L ?arbage & refuse contai r covered: dequate number, Insect/rodent proof. freque of' osaIlclean. .'. . ~ ,/F~ constructed, draine9(~g.. O..Od ~epair,cov~ring ',. ,~tion, dustless clean~oqs. ' ' .!L- ~eiling, attached equipment: constructed, good " ~ ~~surfaces, dustless cleaning methods. Lig~ided as r~quired, fixtures shielded. 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. 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. -IL Non-food contad surfaces of ~uipment and ute~~ Single-service articles, storage, dispensing. _ Premises maintained"free 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 Manager registered with Gity~ on site. :J\r z-.;o. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI:'>G - Potentiall)' hazardous food cooled from 140"F to 70"F more than 2 hours OR 70' F 10 41'F (45'F) more than 4 hours OR preparec!::foods cooled to 41cF (45"F) more than 4 hours: ACTION: Voluntar)' destruction 2. COLD HOLD. Potentially hazardous food held above 41" F (45' F) more than 4 hours: ACTIO:'>: Voluntary destruction - Potentiallj' hazardous food held above 41"F (45"F) less than 4 hours: i\CTIO:'\: Rapid cool. (e,g. ice bath) · 3. HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO:'\: Voluntary destruction . Potentiall>' h:u:ardous food held below 140'F I,ess than 4 hours: ACTION: Rapid reheat to I6S"F or more' COOKl:\G . Potentiall)' hazardous foods undercooked: ACTIO~: Re~ook to proper temperature R-\.PID REHEATI:'>G. Cold potentially hazardous food improperly reheated: ACTION: Reheat rapldl)' to I6S"F t 5. 7; HAND WASHING - Food empto)'ees observed not washing hands: ACTIO:'>: Emplo)'ees should be instructed to wash hands before starting work and after smoking, eating, drinking, using tbe toilet, and all other times specified in the Rules. >,10 , , APPROVED SOURCE/SOUND CO:\DITIO;'ll- Foods from unapproved sources/unsound condition: ACTt'ON: Detention or \'oluntarr destruction. PROPER HA:'\DUNG OF READY :TO-EA T FOODS '- Ready to Eat foods handled with bare hands and employee did not proper1)' wash hands before handling: ACfIO:'>: Voluntary destruction . [ I. 12. CROSS co:---n,:\HNATION OF RA W/COOKED FOODS. Ready-to-Eat foods contaminated bj' raw poientially hazardous foods: ACTIO~: Yoluntar)' destruction of read)' to eat foods 13. APPROVED SYSTE:\I - HACCP Plans for ROP, shellfish tanks, variances. others, Written procedure. for time as a public health control.