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Tin Star Restaurant
DALLAl) CUUNTY HEALTH AND HUMAN SERVICES 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-/~ - 0& Establishment~ 1. Proper Cooling for CookedlPrepared Food 2~ld Hold (41DF/45DF) 3.~t Hold (140DF) 4. Proper Cooklng Temperatures per PHF 5. Rapid Reheating (165DF in 2 Hrs) Foodfremperatures t::.~,:s )J/()~ , ~~. ~S /~#-F <2ffidrl'V I /0/1." S-c~ I~t-r' 6. Personnel with Infections RestrictedlExcluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (Eating/DrinklnglSmokinglOther) 9. Approved SourcelLabeling 10. Sound Condition 11. Proper Handling of Ready- To-Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP PlansfTirne as Public Health Control) 14. Water Supply. Approved Source/Sufficient Capacity/Hot and Cold Under Pressure (, '-.......... 15. Equipment Adequate to Maintain Product Temperature 16. Handwash Facilities Adequate and Accessible 17. Handwash Facilities with Soap and Towels . No Evidence of Insect Contamination 19. No Evidence of Rodents/Other Animals 20. Toxic Items Properly Labeled/StorecllUsed 21. Manual Warewashing and Sanitizing at ( re 22. Mechanical Warewashing and Sanitizing at ( pmlte rature 23. Approved SewagelWastewater Disposal System, Pro Disposal 24. Thermometers ProvidedlAccurate/Properly Calibrated (:I:. 2DF) 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimlichlRaw Shellfish WamingIBuffet Plate) 27. Food Establishment Pennit \ 2_q4J?tQ~~,:':} .,. 5 Pts 4 Pts 3 Pts COMMENTS: L:k-N W/Li-S & Inspected by: 'ctal Demerits :ollow-up lnsp Received by: YES NO OTHER VIOLATIONS WHICH MUST BE CORRECTED Outside storage area enclosures properly constructed, clean: controlled incineration. an mg of food (ice) minimized. Utensils properly stored. Garbage & refuse containers covered: adequate number, insect/rodent proof, frequency of disposal/clean. ~Floors, constructed, drained, clean, go~d repair, covering installation, dustless cleaning methods. Clean clothes, hair restraints Food (ice) contact surfaces: designed, constructed, maintained, installed, located. Non-food contact surfaces: designed, constructed; maintained, installed, located. Wails, ceiling, attached equipment: constructed, good repair, clean, surfaces, dustless cleaning methods. Ware washing facilities, designed, constructed, maintained, installed, located, operated. Lighting provided as required, 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. -L Non-food con~ct surfaces of equipment and utensils clean. Premises maintained free of litter, unnecessary articles,. cleaning maintenance equipment properly stores. Authorized personnel. 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 enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Registered Food Service Manager registered with City, on site.