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HomeMy WebLinkAboutHPISD UP Elem Schl Cafeteria .- DAti-AS COUNTY HEALTH AND HUMAN SERVICES Environmental Health Divbion 2377 N. Sfemmons Fmy - Room 607 Dallas, Tex:u 75207 (214) 819-2115 Fax: (214) 8J9-:28.68 ;I. . T ,'- :' .P~5cofIn5peetion: Re~u!ar v' Followup_ compr2int_Oth~r_ "EstabltshrTumt: '. ~1h4aJ/5otj:- ""./ . D EMERrrsi rR(l~1ili:r1i8aifami"'~-""'&i"ffi~R~it€"'''mfS :" '(4....RiS'\'<.~-=. WKi1~r""'~-,.""..~J-~....~~f'.~"'$.""'.~~ti ~~ .J-s<. ~i:;~ i'.,......,.on~;..'"'.ftq4!@;.!!.!m.~__L~.~;,.:.j.r~..__. ' __,..Ji"_ 6. I?ersonne! with lnfecUons Restlicte~c1uded 7. Proper/Adequate Handwashing 8. Good Hygienic Pe " glDrinyJns/SmolclnglOther) Approved Sou 10. ~ound CondItion 11. feoper Handling of Ready-To-Eat Foods 12. Cross.Coritamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP PI2l1Sllime as Public Health Control) 14. Waler Supply -Approved Source/Sufficient CepacitylHot and Cold Under Pressure 6EMERr.f.''''~; :rF.a"dtiffi'/~iia'fgguT"""p' 'menrf&g."fljr~i$ r;~ ._.~.. .'C~. ~W~t~~~~ .<~....~ -''> ,.;,f....~....~;.ate~C'O:..~eaN~.!\ . -:~.t~;..e';.~J ~~~A3~~~~~~~e. .~-ID~~~)~Ait~V~~::Jh~'~~~.~fV.4''' ~.n.:J~Jt . ~5; Equipment Adequate to Maintain Product Temperature 16. Handwash Facnities Adequate and Accessible 17. Handwash Facilities with Soap and To.....els 18, No Evjdence oflnsect Contamination. 19. No Evidence of HodenlslOther Animals 20.,Ioxic Hems Properly labeledlSloredJUs~d' 21. Manual Warewashing and Sanitizing ~f1 22. Mechanical Warewashing and Sani ""'ng at ('() emperature 23. Approved SewageN/asJewaferotsposaJ Sy*Tn: Proper . 24. Thermometers Proyided/AccurateIPcoperly'CaIibrated (:!:. 20F) 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of COnsumer Advisories (HeimlicWRaw She1Jfish WaminsIBuffel Plate) . 27. FOod Establishment PeCl11it , .. . .' .. . .' ........" "" ~ ' ~ .: c:>.~....::.:.,~ '~C"~';::~-I:'':~.J'''''l:<(r.~<-'~'!''~''';'''"'''''''~~~'''''''~~'''~''-'~N~t9.'=. o.~r="!!::::!-.""e'.:ir;n:;:'~~~>:"~~1 ~_. '~"~._~~- .l<''''"'~r.-~''.!:~~'~..q-~ .~:!2 . VUl.r.O"'lJ.::i,~.: 'lJUl'et"~V10 auvuS'- ,vJ c-ons........,.,u:re-"^"lT=-un:.",c.,OCl~ .."~,, ,~'" u.~ua.1,.,.""".U:lleH""'"'" ns cn<<" ....:.vv~~~.o:..~ . "'. ~~:'-'-~i.&~-~;;*'-?4.sk~~-'~""~"- -.---- ----" --..1' . 3 '1 .~~ ~i4L ~:~~~~ ~1lUY;bG) . fol2l olfnems / ~O:-l.1p ~r~l ReceIved by:- J/ap'1' I 'f3~F \~:i ' &-~ I'OhfroE /:I-/t'F ~~fi 7) ~~.~, -~- . OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protection during storage, preparation, display, service, transportation. Handling of food (ice) minimized. Utensils properly stored. Clean clothes, hair restraints Food (ice) ~ontact surfaces: designed, constructed, maintained, installed, located. . . )~ Non-food contact surfaces: designed, constructed, maintained, installed, located. L Ware washing facilities, designed, ~onstructed, maintained, installed, located, operated. Accurate thermometers, chemical test kits provided, gauge (1/4" IPS valve). Wiping .c1oths: c lean, use restricted. 0on-food contact surfaces of equipment and ute Single-service articles, storage, dispensing. No re-use of single service articles. Plumbing: installed, maintained. Toilet rooms enolosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. " Outside storage area enclosures properly constructed, clean: controlled incineration. Garbage & refuse containers covered: adequate number, ins ent proof. frequency of disposaVc1ean. . oors . onstructed, drain~ good ~epair, cov~ring ",' a lat10n, dustless cleamng metho~s. . Walls, ceiling, attached eQui~ment: constructed, good rep~ ' - ;> ess cleaning methods, ,;6'ghti provided as r;quir ,fixtures shielded. and equipment - vented as required. Dressing rooms - rooms clean, lockers provided, facilities clean, located properly Premises maintained'free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Complete separation from living/sleeping quarters. Laundry. Clean, soiled linen properly stored. . , Registered Food Service Man'ager registered with City~ on site. ~ 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI:'\G - Potentiall)-' hazardous food cooled from 1400F to 700F more than 2 hours OR 70' F to 41'F (4S'F) more than 4 hours OR preparec!::foods cooled to 41'F (4S'F) more than 4 hours: ACTION: Voluntary destruction COLD HOLD - Potentially hazardous food held above 41'P (45' F) more than 4 hours: ACTIO:'\: Voluntary destruction - Potentiall),' hazardous food held above 41'F (4S0F) less than 4 hours: ACTIO~: Rapid cool. (e,g.lce bath) · HOT HOLD - Potentially haz3l'dous food held below 1400F more than 4 hours: ACTIO:'-i: Yoluntarydestruction - Potentially hazardous food held below 140'F I~ss than 4 hours: ACTION: Rapid reheat to I6S'F or more" COOKI:'\G. Potentiall)-' hazardous foods undercooked: ACTIO~: Re~ook to proper temperature R.\PID REHEA TI:-\G . Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidl)' to I6soF 2. 3. 4. 5. 7~ HAND WASHING - Food employees observed not washing hands: ACTIO:'-i: 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. APPROVED SOURCE/SOUND CO:-\DITION - Foods from unapproved sources/unsound condition: ACTION: Detention or ,'oluntal")' 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: ACTlO:'-i: \'oluntar)' destruction CROSS CO:-T.\:'>II:'\ATION OF R.\ W/COOKED FOODS - Ready-to-Eat foods contaminated by raw potentially haz3l'dous foods: AcrIO~: Voluntary destruction of read)" to eat foods ),10 !I. 12. IJ. APPROVED SYSTE:'>! . HACCP Plans for ROP, shellfish tanks, variances. others, Written procedure for time as a public health control.