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Gris Catering Truck - New
Environmental Health Division 2377 N. Stemmons Frwy - Room 607 Dallas, Texas 75207 (214) 819-2115 Fax: (214) 819-2868 RETAIL FOOD ESTABLISHMENT INSPECTION REPORT Purpose of Inspection: Regular _ Follow up _ Complaint _ Other Date 5:"Z5~O& Establishment.. . 1. Proper Cooling for Cookec:I/Prepared Food 2. Cold Hold (41DF/45DF) 3. Hot Hold (140oF) 4. Proper Cooking Temperatures per PHF 5. Rapid Reheating (1650F in 2 Hrs) Foodffemperatures 0.. /(, ib?E/?/J7lr ;f. l Personnel with Infections RestrictedlExcluded Proper/Adequate. Handwashing Good Hygienic Practices (EatingIDrinklnglSmokinglOther) roved Sourc /Labeling 10. Sound Condition 11. Proper Handling of Ready- To-Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other . . 13. Approved Systems (HACCP PJanslTrme as Public Health Control) 14. Water Supply - Approved Source/Sufficient CapacitylHot and Cold Under Pressure 15. Equipment Adequate to Maintain Product Temperature 16. Handwash Facilities Adequate and Accessible 17. Handwash Facilities with Soap and Towels 18. No Evidence of Insect Contamination 19. No Evidence of Rodents/Other Animals 20. Toxic Items Properly Labeled/Storecl/Used 21. Manual Ware washing and Sanitizing at ( ) ppmltemperature 22. Mechanical Warewashing and Sanitizing at ( ,.,/?,RlTlItemperature 23. Approved SewagelWastewater Disposal rfi;Propetbisposal 24. Thermometers ProvidedlAccuratelProperly Calibrated (:t:. 2oFji;Wiri' 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimlichlRaw Shellfish WamingIBuffet Plate) 27. Food Establishment Permit 2L$.q~f#.~:~::~;:!::' . 5 Pts 4 Pts 3Pts COMMENTS: .. . . ~N'JIs&tfL'I /V/f1nB(J;~j)D.J/ 'p~q;) ~ '3!>. FC1e1'<JS 5r.. ~ 762Z{, :.1m. 'allow-up Insp YES NO Received by: Inspected by: OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protection during storage, preparation, display, service, transportation. Handling offood (ice) minimized. Utensils properly stored. Clean clothes, hair restraints Food (ice) contact surfaces: designed, constructed, maintained, installed, located. Non-food contact surfaces: designed, constructed; maintained, installed, located. Ware washing facilities, designed, constructed, maintained, installed, located, operated. . Accurate thermometers, chemical test kits provided, gauge (1/4" IPS valve). _ Wiping cloths: clean, use relitricted. hon-food COnbm smfues of ~quipmenl and ut Single-service articles, storage, dispensing. ..,'''.~,. No re-use of single service articles. Plumbing: installed, maintained. Toilet rooms enclosed, 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, insect/rodent proof, frequency of disposaVclean. Floors, constructed, drained, clean, good repair, covering installation, dustless cleaning methods. Walls, ceiling, attached equipment: constructed, good repair, clean, surfaces, dustless cleaning m6thods. Lighting provided as required, fixtures shielded. Ventilation: Rooms 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 Manager registered with City, on site.