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HomeMy WebLinkAboutHPISD HPHS Cafeteria .' I DA~i.AS COUNTY HEALTH AND HDrlIAN SERVICES Environmental Health Division 2377 N. Sfemmons Fnvy - Room 607 nail:!!, Texas 75207 . (214) 819-2115 Fax: (214) 819-2868 ~ . RETAIL FOOD J::ST ABLisHMENT INSPECTION REPORT . . .. - . . . .... ; . ": ;?; P~5eopn5pection: Re~ularV Followup_ Complainl_ Other_ Dale .Jf.- ~.:.;;."CG, 'Establi;shrnent '. /5l1'F /154lF 13~~ 1't,j''F /?ic.L. 1'15 cF D EMERrrsl {Ff€"~M;;tMaWaHh""~ "'bti"~~R",(,..tfjt~-"ehfs4Kf,.f. ;;:.,- ~'A"~'V~~' ':'I"',.,'rt~:"""'''''''R' ......,."-,,..~I"~,...tr.-I...<Ith~.""':i,;>~...~-ti..~;<;;< ~-~c '=!l<:1<::>Ja~ ly,~,~.>'pn~'::'",",Etql,(!@.:l.!!.!m.~~~~,.~;;~D'_~_':l.Y.E~_Q.n.;:, 6. Pl!rsonnel \'11th Infections RestlictedlExclooed 7. Pioper/Adequate Handwashing 8. Good Hygienic Practices (Eatin,gIDrin~-jnslSmolclngJOther) 9. Approved SourcelL2heling 10. ~ound Conortion' 11. pioper Handling of Ready-To-Eal Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP Pl2.OSTlime as Public Health Control) 14. Water Supply -Approved Source/Sufficient CapacitylHot and Cold Under Pressure D"EME~Rff.s.~ ,f~crn~~ii8'1ggul.'pme;fttRe;~mr~ts; "~Wt#: "", ._~.. '<:!,\-I::'-'r.~l ~W-~.( '--4:i:"-" .,. "'f.....~~..,:,.."'.......:GO......ectN,.. . , . . . iif(fb"" ~~,{~J..fl...~Jr.~~j} ~~~~B~&.:~~~~~~~c..~~~::t:~P;~!~~~~:~*'~~~~~.~C?~~J2J("J..:~.....7t~~~~:*f,:~~~;;:..... 15; Equipment Ad equate to Maintain Product Temperalure 16. Handwash Facnilies Adequate and Accessible 17. Hand......ash Facilities with Soap and Towels 18, No Evjdence of Insect Contamination . 19. No Evidence or HodenlslOther hlimals 20..Toxic Hems Pioperly LaheledlSloredlUs~d 21. Manual Warewashing and Sanitlzjng ~li( 22. Mechanical Warewashing and Sarf!i;;lng at ( p 23. Approved SewageN{as.\ewaler Disposal Syslem, Proper Disposal 24. Thermometers Pioy1dedlAccurate/Pioperty'CaIibrated (:t. 2"F) . Oed Contact Surfaces of Equipment and Utensils CleanedlSanili:tedlGood Repair 26. Posting 01 Consumer Advisones (HeimlichlRaw Shelliish WaminglBuffet Plate) . 27. FOod Establishment Penna" . .' ....~. . . ':~ta~ '~~:""'-.Vi"-~'I"'"t':~-",,<x:."i':~~"-<"';'''''''-''''~co''"''''~A:1i-->~tr>ffiV~'''e'odSo1k~'1%t-ni'''':!N~~~~~;f>t~~~;?~~.~ . . ......-... .: ,~.K..!.9...?~!~;:.t:!h.~~t;!S..:"!?_~~.. _ ~.._ :~:-_m~_.\&~;'. ~.,...-.~~ .....lr.:.,:.~f;.,...2..-.-:..Q:S~~~l;:.~~..J.;_\.,.,...;:.~ . .., . 5 Pts ( 4 Pts . . 1 3 Pts' r~ri"ms \-~~-up ~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 disposal/clean. '1-. /'Qonstructed, drain~ ::Iean, od repair, covering ~on, dustless cleanm ods. . Clean clothes, hair restraints Food (ice) ~ontact surfaces: designed,. constructed, maintained, installed, located. . Non-food contact surfaces: designed, constructed, maintained, installed, located. Walls, ceiling, attached equipment: constructed,good repair, clean, surfaces, dustless cleaning methods. 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 (1/4" IPS valve). Dressing rooms - rooms clean, lockers provided, facilities clean, located properly Wiping cloths: clean, use restricted. Premises maintained' free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Non-food contact surfaces of equipment and utensils clean. Single-service articles, storage, dispensing. Complete separation from living/sleeping quarters. Laundry. K No re-use of single serv?~~\~. .. / I . . Plumbing: installe maintained. C'/z.?j,., PO()' _& Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Clean, soiled linen properly stored. Registered Food Service Manager registered with City; on site. ruE1 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 to 41 'F (4S'F) more than 4 hours OR preparecl:foods cooled to 41'P (4S'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 - Potentiall): hazardous food held above 41'F (4S'F) less than 4 hours: ACTIO:"i: Rapid cool. (e.g. ice bath) · 3. HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO='<: Voluntary destruction - Potentially h3Zardous food held below 140'F I,ess than 4 hours: ACTION: Rapid reheat to I6S'F or more' COOKl:\G - Potentially hazardous foods undercooked: ACTIO='<: Re~ook to proper temperature RAPID REHEA TI='<G - Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidl)" to I6S'F 4. 5. 7. HA(I;D WASHI:\G - Food employees observed not washing hands: ACTIO:": Emplo)'ees 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. . II. . . APPROVED SOURCE/SOUND CO:'\'DITIO:-l - Foods from unapproved sources/unsound condition: ACTION: Detention or \'oluntalj' destruction. PROPER I-L.I,SDLI:'\G OF READY: TO-EAT FOODS . Ready to Eat foods handled with bare hands and employee did not properly wash hands before handling: ACTIO:'\': \'oluntar)' destruction CROSS CO:'--r A:\II:-\A TION OF RAW/COOKED FOODS - Ready-to-Eat foods contaminated bi' raw poientially hazardous foods: ACTJO:-\: Voluntary destruction of read)" to eat foods APPROVED SYSTE:\I . HACCP Plans for ROP, shellfish tanks, variances. others. Written procedure for time as a 'public health control. 9,10 12. 13.