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HomeMy WebLinkAboutCadeaux -.....--..-- ----""'''''''''A. ......l....L:.ln.~.....I..1.rs..L,JJ~.l.U!,A.J'1..!, 1..JI.J.:J~''t'J.\....oJ:.l~ Environmental Health Division 2377 N. Stem mons Frwy - Room 607 DaHas, Texas 75207 (214) 819-2115 Fax: (214) 819-2868 RETAIL FOOD ESTABLISHMENT INSPECTION REPORT Purpose of Inspection: Regular.r/ Follow up _ Complaint _ Other Estabfishment~ ..... Proper Cooling for Cooked/Prepared Food 2. Cold Hold (41"F/4S"F) 3. Hot Hold (140"F) 4. Proper Cooking Temperatures per PHF 5. Rapid Reheating (165"F in 2 Hrs) FoodITemperatures 6. Personnel with Infections RestrictedlExcluded 7. Proper/Adequate HandWashing 8. Good Hygienic Practices (EatingIDrinklng/Smoking/Other) 9. Approved Source/Labeling 10. Sound Condition 11. Proper Handling of Ready- To-Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP Plans/1ime as Public Health Control) 14. Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure r' "'" 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/Stored/Used 21. Manual Warewashing and Sanitizing at ( ) ppmltemperature 22. Mechanical Warewashing and Sanitizing at ( . ) ppmltemperature 23. Approved SewagelWastewater Disposal System, Proper Disposal 24. Thermometers Provided/AccurateIProperly Calibrated (:I:. 2"F) 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (Heimlich/Raw Shelffish WamingIBuffet Plate) 27. Food Establishment Permit ~'.$ql:itof:#l#.:~!i:::!: .., 5 Pts 4 Pts 3Pts COMMENTS: -. Inspected by: 'ctal Demerits :ollow-up tnsp Received b YES NO . 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 disposaVclean. 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. . Walls, ceiling, attached equipment: constructed, good repair, clean, surfaces, dustless cleaning m~thods. ~igbting provided as required, fixtures shielded. Ware washing facilities, designed, constructed, maintained, installed, located, operated. 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. 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. 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. .