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Edible Arrangement
- ----.-- --..........&. .&. ....LI..:.J~:LJ.I..I..L .l"1l"V .l.J,.UlT.l..l'I..l" 1.3..1.!.i.l'-" .lL..l.:J1.J Environmental Health Division 2377 N. Stemmons Frwy - Room 607 Dallas, Texas 75207 (214) 819-2115 Fax: (214) 819-2868 RETAIL FOOD ESTABLISHMENT INSPECTION REPORT Pro r Cooling for CookecllPrepared Food Id Hold (410F/450F) Hot Hold (140oF) Proper Cooking Temperatures per PHF 5. Rapid Reheating (165aF in 2 Hrs) FoodfT'emperatures Date &,'- 0,- OCt, Purpose of Inspection: Regular .~ Follow up _ Complaint _ Other_ Establishment:. Physical Address: Lil~. 6. Personnel with Infections RestrictedlExcluded 7. Proper/Adequate. Handwashing 8. Good Hygienic Practices (EatingIDrinkinglSmokinglOther) 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 PlansfTime as Public Health Control) 14. Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure (, "- 15. Equipment Adequate to Maintaln 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 Property LabeledlStorecllUsed 21. Manual Warewashing and Sanitizing at (5 ~ ppmltemperature 22. Mechanical Warewashing and Sanitizing at ( . ) ppmltemperature 23. Approved SewagelWastewater Disposal System, Proper Disposal 24. Thennometers Provided/AccuratelProperly Calibrated (:I:. 20F) 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 g;$4~@i~::!!:, 5 Pts 4Pts 3 Pts COMMENTS: Inspected by: etal Demerits :ollow-up lnsp Received by: l"ES NO . OTHER VIOLATIONS WHICH MUST BE CORRECTED Clean clothes, hair restraints Outside storage area enclosures properly constructed, clean: controlled incineration. Garbage & refuse containers covered: adequate number, insect/rodent proof, frequency of disposaVclean. --............ 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. 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 (114" IPS valve). Dressing rooms - rooms clean, lockers provided, facilities clean, located properly Wiping cloths: clean, use restricted. k Non-food contact ,wfaees of ~quipment and ~ . Single-service articles, storage, dispensing. Premises maintained free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. No re-use of single service articles. Complete separation from living/sleeping quarters. Laundry. . 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.