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HPISD MIS Cafeteria
," .." DAti-AS COUNTY HEALTH AND HU~IAN SERVICES Environmental Health DIvision '" 2371 N. Sfemmons Fmy.Room 607 Dallas, Tens 75207 (214) 819-2115 Fax: (214) 819-28.58 . . .t.: . '. .; ." . . ... RETAIL FOqD ~rABLISHMENT ~NSPECrION REPORT . .. tIfJ. . .. :.. : . .: -.. ~, ;.\t" " 'r~se of Inspection: Re~ular vi' Follow up ~ CompTaint--:-Other.:..-- . 'EstabJtshrn~nt: " ~, .;1: :~i, yec.50v,PI'tS~ . ....r.._................<I:' ;,..,'~~""':~A.~~,.....~,~.r'....~ "'~:':zt."::l:".,;""".. DEMERITS. mersonn'e1JHandltn~ou ~lhretnj ~ j(("';ci~'~~~ ~"";:::i~~---:~'B' _...."-,..~I". ~""........, .""'''' .,"",~.."i"~:;<:!!-ti- ~-'< "=?".&':~!-"J~ !y,~,'?;.'U.on~.:->.&.ql!!@.:l,!!.!m~~L rrecuvt:;r.u.; 6. lJ!ersonnel with tnrecUons Restncted(':'~c:luded 7. Proper/Adequate Handwashing B. Good Hygienic Practices (Ealin,glDrin;dnglSmokinglOther) 9. Approved Source.n..abeling 10. $,ound Conc:rrtion ' 11. proper Handling of Ready-To-Ea1 Foods ' '. 12. Cross-Contaminalion of Raw/Cooked FoodslO'aler 13. Approved Systems (HACCP Pl2JlslTime 2S Public Health Conlrol) 14. Water Supply - ApprovE:d Source/Sufficient CapacltylHot and Cold Under Pressure D.EME"arrS~ lEadn-~~~~rfCff'~uJ~n;oorfffi~'~fiiretff~rriSi~~#' :.~tf#a:~:~" ...,~ ._.~.. ,,,~,::;-,'r,;l >~'~ . """tiW<:;-,- '~~-'.!?I,,,,,,,,,,,-,,,,,,,,,""q.;;.~...........,.....~~;;r-;:.; ''''t~' ~:-<"13~t?LS ~:l:w' WIO a ons~egulre.. mri1-edlare::o.:rvTTectiVe:n.",uon.., '~IO~. .. -..,..\:...,..':...... If.~:.,.~c.: .~', >.-:~~;....-.:r.,l:4A:.:~~..~'.. '~")-t':;~~"~W":"~~>>~:r*"~~.t',~~"",,,I~.r.n.,~~'t~.. '. '.. ~"ii" 15; Equipment Ad equate to Maintain Product Temperature 16. Handwash Facnities Adequa1e and Accessible 17. Handwash Facilities with Soap and Towel.$ 18, No Evjd ence of Insect Contamination . 19. No Evidence of Rodents/Other Animals 20..Toxic Items Properly Labeted/SloreclJUs . & 21. Manual WareY-laShing and Sanilizing ~~ 22. Mechanical Warewashing and Sani l~ng a1 ( 23. Approved SewageN{~\eWaler Disposal SysJ ,Proper 0 24. Thennomelers Proyided/AccurateJProperltCanbrated (.:!:.2"F) . Oed Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of COnsumer Advisories (HeimlichlRaw Sheilfish WamingIBuffet Pla1e) 27. FOod Establishment Permit . . .~ ~ta~ '~"o;"~"r.l-I''4:':t..!-''''t<<';;~~~''';''''''''''''''~~-'''.?1:E:~..,,;!;'l:-'~N~-'~~'d90"'Da~~~;::l~~I' ":ir:~;"''''>s1..~~~~~:;~. .~~ . r# _....~~....~ :~.r~J.~..~.~l~:':.t:!:l~~QS"':i2.~~..:...~~~...!.:;~ro~~Rill~~. ..vo.....~~~ ~:.1~-~~~..J:".~~~~~~~ '. 1'~..:;...,.. _. . 5As ~ . 4 Pts 3 Pts' o r~la] Demerits :=oUow-up Insp YES NO " .or' , .p ~ 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 disposaVclean. Clean clothes, hair restraints " . . .. Floors, constructed, drained, clean, good repair,cov~ring installation, dustless cleaning metho~s.' : . Food (ice) ~ontact surfaces: designed, constructed, maintained, installed, located. ' . It Non-food contact surfaces: designed, constructed, maintained, installed, located. Ware washing facilities, designed, ~onstructed, maintained, installed, located, operated. Accurate thermometers, chemical test kits provided, gauge (114" IPS valve). Dressing rooms - rooms clean, lockers provided, facilities clean, located properly Premises maintaine~ffree of Jitter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Wiping "cloths: clean, use restricted. 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. ., Plumbing: installed, maintained. Clean, soiled linen properly stored. Toilet rooms enalosed, self-closing doors, fixtures, good repair, c1ean,proper waste receptacles. Registered Food Service Manager registered with City~ on site. l\I1'\O. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI:'\G - Potentially hazardous food cooled from 1400F to 700 F more than 2 hours OR 70' F to 41"F (45"F) more than 4 hours OR prepare<!:foods cooled to 41"F (45 oF) more than 4 hours: ACTION: Voluntar)' destruction !. COLD HOLD - Potentiall)' hazardous food held above 410F (45"F) more than 4 hours: ACTIO:\: Voluntary destruction - Potentiallj' hazardous food held above 41"F (45oF) less than 4 hours: )\CTIO;,\: Rapid cool. (e,g, ice bath) , · J. HOT HOLD - Potentially haz:udous food held below 140"F more than 4 hours: ACTIO:'\': Yoluntar)" destruction - Potentia")' hazardous food held below 140"F I,ess than 4 hours: ACTION: Rapid reheat to I6soF or more' COOKI:'\G - Potentiallj' hazardous foods undercooked: ACTIO:\: Re~ook to proper temperature I. i. Ro\.PID REHEA TI:'\'G . Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidl)' to 16soF ,; HAND WASHL....G - Food emploj'ees observed not washing bands: ACTIO:'\': Emploj'ees sbould be Instructed to wash bands berore starting work and after smoking, eating, drinking, using the toilet, and all other times specified in the Rules. . 1,10 I. APPROVED SOURCEfSOUND CO:'\DITION - Foods from unapproved sources/unsound condition: ACTfo;'\: Detention or \'oluntalj' destruction. PROPER HA:'\DLI:'\G OF READY:TO-EA T FOODS .. Ready to Eat foods handled with bare hands and employee did not proper!)' wash hands before handling: AcrlO:'\: Voluntary destruction . . CROSS CO:--TJ..:o.n:'\ATIO;-.l OF RA W/COOKED FOODS - Ready~to-Eat foods contaminated bj' raw poientiall)' hazardous foods: ACTIO:':: Valunta!")' destruction or read)' to eat Coods APPROVED SYSTE:\I- HAeCp Plans for ROP, shellfish tanks, \'arfances. others, Written procedure for time as a 'public health control. 2. 3.