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Aston's Bakery
.- "".'~~r>.... .........U". . n.t:../"u..... n .l"\IlJJ nUiHAN ~t.t(.Vl(;ES . Environmental Health Division " 2377 N.Sfemmons Fn'r'j'-Room 607 Dalla!, Texas 75207 . (214) 819-2115 Fax: (214) 819-2868 Ii . . ,.;. . . .. RETAIL FOOD ESTABLisHMENT 1NSPECrION REPOR.T . .. .. . . :.. ; . .:. ;,- .'\-' ,.- ~~ 'p~scoflnspeelion: Re~utar. V;OllOWUP_ CompIaint_Oth~~ Date .~~15'~& 'EstabJ~hrTl~nt: '. ,....... '. ~. " ;,~:i,' ;:jl\ / '-II,. . D BYlER....:." t' :e"~nJi;etJi.laRaWri."~..."5b...~'f;~fi.."l1it;rnimfSl :;" ~";c""~ ,::::t~~_..""';.:,_...."-,_.~..~........r.-I".."""~.""':1:i':.:!';;-~;::. - /ii-~hkl<!-" _~ ,!H.',c;:}'.on~:n~ql::!~:J.mm~~L~..~~[T~~~-"!.9...." 6. I?~rsonnel with Infections RestnctedJE.?:cluded 7. Pioper/Adequate H2J1dwashing 8. Good Hygienic Practices (Ealin,gIDrinidnslSmokingJOther) 9. Approved SourceJLabeling 10. ~ound Cond'"rtion' 11. pioper Handling of Ready-To-Eat Foods 12. Cross-Contaminalion of Raw/Cooked Foods/Other 13. Approved Systems (HACCP PlanslTime as Public Health Control) 14. Water Supply - ApproYed Source/Sufficient CapacilylHot and Cold Under Pressure ...... "'........c..:"'.."......."':'>..1"'(~":: ).._...;:....~..-':...;,,'\,.:::'OS..::'1..~...~,........;..~...~...~:...~,:u:==-=;..-.:~~~;~"'="...:,._. Rf.~~~fjl:k~~ ~~~cl1ti~,,~~<~_~p"lJ1....em:,f.le....'t~~~,r:Js. ~,....73~9..tS ~~:. ~,V~ a ons~equlre-lmIrre<lIi:ite::Io;Nrrecwe . 0.. .:.; .... 'v.\;...^~~.. ""':"'~~ ,.,', .>.....-:,.w:/-.;p~~'}.~'\:~....~:.4f'.. .~,~t':;':'~~,;:r.....,.~~.z.~~)t~~~~~>>:.I:'~.,........!~.r.~~~~~~~ ", ':;'~~i' 1S: Equipment Ac:Iequate to Main\.ajn Product Temperature ,16. Handwash FacnitiesAdequate 2J1 . and....-ash Facinties with S 1 B, No Evid ence of Insect Contamina 19. No Evidence of BodentslOtherAnimaIs 20..Toxic llems Pioperly labetedlStoreclJUs~d' 1. Manual Warewashing and Sani6zjng ,,1 ) ppml'temperature 22. ~ echanical Ware washing and Sani .'4ng at ( ) ppmllemperature 23. Approved SewageNh*Water Disposal Sys,.eti1~ Proper Disposal 24. Thermometers PioyidedlAccurateJProperltCalibrated (::!:.2'F) Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of cOnsumer Advisories (HeimlichIRaw SheUiish WaminsJ'Buffet Plate) . 27. FOod EstabTIshment Permit ."\. . .' '.,.' -. .: ~ta~ .~,;,--: rN1~'I':'4:':':l'..!""l:<<'r.~'<"-':.o......,.......~~"",,~~..."!."'-..nN~~'1f(f~'odSC}''D:a~re-~t~~~i ..i~~~~mes.~$".:l~.~ . - . ............_~....~~ l~U~.t;:....J.~.~.~.!.~~.t:!:I~~QS.:9...~~..i.~~~yr;;~ro.~..~...;.."......_..;...;.~'"'l:..1~-~~~~..J:",;~~1~~~~~~~~":",...'"". ~. . 5 Pts ,___ .{ 4 Pt -. s _', 3~ t q r~l.a1 Dem,ems :=oUOW-tlp Insp YES NO Recelved by; '. ~ood protection during storage, preparation. display, - service. transportation. OTHER VIOLATIONS WHICH MUST BE CORRECTED '. 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. ~ Floors, constructed. drained. cIe~n, good repair.cov~ring ',' . installation, dustless cleaning metho~s.' : . Clean clothes. hair restraints Food (ice) ~ontact surfaces: designed. constructed. maintained. installed. located. . ' . ,L Walls, ceiling, attached equipment: constructed. good repalr;t:lean. surfaces, dustless cleaning methods. - Non-food contact surfaces: designed. constructed. maintained. installed. located. Ware washing facilities. designed, constructed. maintained. installed, located. operated. Lighting provided as r~quired, fixtures shielded. Ventilation: Rooms and equipment - vented as required. Accurate thermometers, chemical test kits provided. gauge (114" IPS valve). Dressing rooms - rooms clean, lockers provided, facilities clean, located properly Wiping'cloths: clean, use restricted. Premises maintained"rree 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. . Laundry. No re-use of single service articles. Plumbing: installed, maintained. Clean, soiled linen properly stored. Toilet rooms endosed, self-closing doors. fixtures, good repair, clean, proper waste receptacles. . , Registered Food Service Manager registered with City~ on site. 1\11'\0. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI:\G - Pot.:ntiallj' hazardous food cooled from 1400F to 700 F mor.: ,than 2 hours OR 70' F to 41'F (45'F) more than 4 hours OR prepareci::foods cooled to 41 OF (450F) more than 4 hours: ACTION: Voluntary destruction z. COLD HOLD. Potentially hazardous food held above 410F (45 'f) more than 4 hours: ACTIO:\: Voluntary destruction - Potentially hazardous food held above 410F (45 OF) less than 4 hours: ACfIO;,\: Rapid cool. (e,g. ice bath) · HOT HOLD - Potentially hazardous food held below 140'F more than 4 hours: ACTIO:'-i: Voluntary destruction . Potentiall)' h:uardous food held below 140'P 1:5s than 4 hours: ACnON: Rapid reheat to 16S'F or more' COOKI:'-iG - Potentially hazardous foods undercooked: ACTIO:"\: Rec;ook to proper temperature RAPID REHEA TI:\G . Cold potentially hazardous food improperly reheated: ACTIOi'\: Reheat rapidll' to 1650F 3. t i. 7; HA1'\D WASHI:\G. Food emplo)'ees 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. . 1,10 APPROVED SOURCE/SOUnD CO:\DITION - Foods from unapproved sources/unsound condition: ACTIO:":: 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 properly wash hands before handling: ACTIO:\: Voluntary destruction . CROSS CO;..TA:'>II:\ATIO:": OF RAW/COOKED FOODS - Ready~to-Eat foods contaminated b)' raw potentially hazardous foods: ACTIO:"\: Voluntar)' destruction of read)' to eat foods APPROVED SYSTDI . HACCP Plans for ROP, shellfish tanks, \'ari~nces. others, Writt.:n pr(lc.:dur.: for time as a 'public h.::alth control. [ I. !2. 13.