Loading...
The URL can be used to link to this page
Your browser does not support the video tag.
Home
My WebLink
About
SMU Bookstore
JJALLAIS CUUNTY HEALTH AND HUMAN SERVICES Enviromriental 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"-- I-f-- 0 (P 1. Proper Cooling for CookedlPrepared Food 2. Cold Hold (410F/4soF) 3. Hot Hold (140oF) 4. Proper Cooklng Temperatures per PHF 5. Rapid Reheating (16S0F in 2 Hrs) FoodfTemperatures ':::"1T7i-1 /5 Oil F It Personnel with Infections RestrictedlExcluded Proper/Adequate Handwashing Good Hygienic Practices (EatinglDrinklnglSmokinglOttJer) 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 Plansl1ime as Public Health Control) 14. Water Suppiy - 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 LabeledlStoredlUsed 21. Manual Warewashing and Sanitizing at ( 22. Mechanical Warewashing and Sanitizing at ( , mil mperature 23. Approved SewagelWastewater Disposal System, Prop 24. Thermometers ProvidedlAccuratelProperly Calibrated (:t. 20F) 5. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimlichlRaw Shelffish WamingIBuffet Plate) 27. Food Establishment Permit :=,qqktQ~l#it;:j: . 5 Pts 4 Pts 3 COMMENTS: 3 -otal Demerits =ollow-up lnsp Received by' YES NO . " , 5 ~ .::-~ \ Inspected by: 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 disposal/clean. Clean clothes, hair restraints Food (ice) contact surfaces: designed, constructed, maintained, installed, located. Floors, constructed, drained, clean, good repair, covering installation, dustless cleaning methods. Non.food contact surfaces: designed, constructed, maintained, installed, located. Wails, ceiling, attached equipment: constructed, good repair, clean, surfaces, dustless cleaning methods. L Ware washing facilities, desi installed, located, operated. . Lighting provided as required, fixtures shielded. Ventilation: Rooms and equipment. vented as required. Accurate thermometers, ch (1/4" IPS valve). , gauge Dressing rooms - rooms clean, lockers provided, facilities clean, located properly Wiping cloths: clean, use restricted> Premises maintained free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Non.food contact surfaces of equipment and utensils clean. Single-service articles, storage, dispensing. Complete separation from living/sleeping quarters. LaundI)'. No re.use of single service articles. _A.- Plu(1'~;'lle~tbI}:,in1> J! + r.j S Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Clean, soiled linen properly stored. Registered Food Service Manager registered with City, on site.