Loading...
HomeMy WebLinkAboutStromboli 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.