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HPISD Hyer Elem Schl Cafeteria
.' DA tLAS comITY HEALTH AND HU~IAN SERVICES Environmental Health Division 2377 N. Sfemmons Fnvy - Room 607 Dallu, Texas 75107 . (214) 819-:2115 Fax: (214) 819-2868 ," . .+if. ....,..... ~ . RETAIL FOqD ~TABLISHMENT INSPECTION REPqRT.. . . ". . . :.. ; . p~seopnspection: Re~ular V Follo\Vup_ Complainl_ Other~ Dale 1- ft;~'O& "Establi,shment ~. ;-----;> D EMERrrsi {Re"~nti;;tMai'i'a'fi'ilSi~""5b"'~~~RAAdi;€"iTi"mfS =->-' ~4:rRtS~~~ WiOl?rtJons:R~"U-'.~Jm~me&iErfe'X3'O'ffectM:~fio n.", t(. ~(.."".s.. U. ~_~., _.._ ",." _ _.__._q _~ ._......_.__.__"'______.____ __.__". . 6. ~ersOMel with infections ResttictecV:::t:):c1udea 7. Proper/Adequate H2fldwashing 8. Good Hygienic Practices (Eal:ingIDrin~ojngJSmokjngJOther) 9. Approved SourceJ1...abeling 10. ~ound CondItion' 11. froper Handling of Ready-To-Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Syslems (HACCP PlanslTime as Public Health Control) 14. Water Supply -Approved Source/Sufficient CapacitylHol and Cold Under Pressure D.EME'"arrS~ '~dtiRY~na~t:-~iii~mefrtrfle~rIirefi1:eniS~~!1~il~$ .-" .-...... "5"".t:~' >~.s . -ti-" A....., "~."!;I""'''''''''':'';''''~'.n-~''-''''-~:7.,...t;.;~c:ti'" -"~'':;1;:'''f' . t::-<..13i!?!S";':,r.:-.; iiV;o a ons~equlre.. mrrre<hare:.vvTT=..u"eh on,.."", t O~, . .. ."'.\.:,"^v:,... ~":~~<; .~.. >.~~~;,..-.::~.~"},;;~~..:~-;.~~::.:~..~,~;~~~,:~~~Q~~::*'_~~~)ll.~..::.,.........~.r...),;~.~~~~~ '. 15: Equipment Ad equale 10 Malntain Product Temperature 16. Handwash FacTIities Adequale 2fld Accessible 17. Hand....-ash Facilities with Soap 211dToweTs 18, No Evjd ence of Inse<:t Contamination . 19. No Evidence of RodenlslOtherAnimals 20..Toxic Items Properly Labeled/SloredlUs9d 21. Manual Warewashing and Sanitizing ;1:( 22. Mechanical Warewashing and S~W~ing at ( p 23. Approved SewageN{as,tewater Disposal SJ'sjern, Proper 0 24. Thermometers Proyided/AccuraleJProperltCaJibraled (:.20F) 5. Oed Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimlichIRaw Shellfish Warnins!8uffet Plate) . 27. FOod Establishment Permit - . .' .'. . . .: ~fu~ '~""':""'<:'..r.~'I':'"r:':r..!""l:<(r.~"~"";'''''''''''''~~'''''''~~'''~l:-'~:N~'1rb''~.d90N~''Qr~t~~.,......I {~~'~G?mas~1?'':}~.~ . - ...........-:?'....~$ :~.~~.!.e.~..~.!~::.~:!:1~c.qQS..:9...~~....:..~tt~vc..:~ro~.....cl.....;...._;,~_~..;,.~~.J~-~'.~i~~~J;;-;:C'~..j:J.!J:.,.~..,,;,.~~..~";:'.r" ~_. 5Pts 4Pts 3 Pts' r~.m' ==V~~-l.1p ~d Received by:- ~ .~ ~.E4.JI~ fl/a;N $j. '177/86 t/ffS - . Inspe~tcd by: ~ OTHER VIOLA TrONS WHICH MUST BE CORRECTED '. Food protection during storage. preparation. display. service. transportation. Outside storage area enclosures properly constructed. clean: controlled incineration. Handling offood (ice) minimized. Utensils properly stored. Clean clothes. hair restraints I- Garbage & refuse containers covered: adequate number. inse ~nt proof. frequency of disposaVclean. Floors, c strucled, draine1if~d repair, covering . ation. dustless cleaning . s. .~att?-ched equiDw~nt: construct~ n. sjrfaces. dustless cleaning methodS:----- Food (ice) c::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. Lighting provided as r~quired. fixtures shielded. Ventilation: Rooms and equipment - vented as required. Accurate thennometers. chemical test kits provided. gauge (1/4" IPS valve). Dressing rooms - rooms clean, lockers provided, facilities clean, located properly - Wiping cloths: clean. use restricted. fI---=--=--- _~ NO~' surfaces of equQnt and ulens~ S. I . . fEpl lG..d. ~> 109 e-servlce artlc es, storage, Ispensmg. _ Premises maintained' free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. -;t.. No re-use of single ser,v~le~'.\ P~I~AJS Toilet rooms enclosed, self-closing doors. fixtures, good repair. clean. proper waste receptacles. Complete separation from living/sleeping quarters. Laundry. Clean, soiled linen properly stored. Registered Food Service Man"ager registered with City~ on site. !illB1 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI:-\G - PotentialJ:. hazardous food cooled from 1400F to 700 F more than 2 hours OR 70' F to 41 OF (4soF) more than 4 hours OR preparec!::foods cooled to 41 'F (4S0F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD - Potentially hazardous food held above 4loF (45 OF) more than 4 hours: ACTIO:\: Voluntary destruction - Potentially hazardous food held above 410F (4S0F) Jess than 4 hours: ACTIO~: Rapid cool. (e.g. ice bath) · 3. HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO:\: Volunta'1" destruction . Potentially hazardous food held below 1400F I.ess than 4 hours: ACTION: Rapid reheat to I6S"F or more' COOKI:-\G. Potenlially hazardous foods undercooked: ACTION: Re~ook to proper temperature 4. 5. R-\PID REHEATI:-\G. Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidl)' to I65"F 7. HAND WASHING - Food emplo)'ees observed not washing hands: ACTION: 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:-\DITION - Foods from unapproved sources/unsound condition: ACTION: Detention or voluntalj' destruction. PROPER HA:-\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: ACTIO:-\: Voluntar)' destruction CROSS CO~T A~II:-\ATION OF RAW/COOKED FOODS - Ready-to-Eat foods contaminated by raw potentially hazardous food;: ACTIO:-\: Voluntary destruction of ready to eat foods APPROVED SYSTDI . HACCP Plans for ROP, shellfish tanks, vari~nces. others. Written procedun: for time as a public health control. 9,10 12. 13. c