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HomeMy WebLinkAboutHoly Ravioli - ------- - -- --.. 'A.... .......A.;Jr:L:.LJ.J..I..J. r1.J. "L' .l..aUll.l...J"l.l' L)oCI.1.'\." .1.\.....,.cH.~ EnvironnientalHealth Division 2377 N. Stemmons Frwy - Room 607 Dallas, Texas 75207 (214) 819-2115 Fax: (214) 819-2868 RETAIL FOOD ESTABLISHMENT INSPECTION REPORT A Purpose of Inspection: Regular / Follow up _ 'Complaint _ Other Date t,-- /5'-1./& Establishment:. .. Proper Cooling for CookedIPrepared Food Id Hold (41aF/4saF) 3. Hot Hold (14Q'F) +.-proper Cooklng Temperatures per PHF 5. Rapid Reheating (16SaF in 2 Hrs) FoodlTemperatures 6. Personnel wi1h Infections Restrictecf/Excluded 7. Proper/Adequate. Handwashing 8. Good Hygienic Practices (Ealing/Drinklng/Smoking/Other) 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 ( ..... .iIIS:...., 15. Equipment Adequate to Maintain Product Temperature 16. Handwash Facilllies 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/Store ed 21. Manual Warewashing and Sanitizi 9 at 22. Mechanical Warewashing and Sani . at ffiltemperature 23. Approved SewagelWastewater Disposal Sy!ltem, Proper Disposal 24. Thermometers Provided/AccurateIProperly Calibrated (:l:. 20F) Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (Heimlich/Raw Sheltfish Waming/Buffet Plate) 27. Food Establishment Permit :.'Sul5tOta@::jj~) .., --,.~...., ...'............. 5 Pts 4 Pts 3Pts COMMENTS: ~iAASIl>,E'. /?Bi9c#-/1V /7~l't~ ,4esi>"'~~ hJ ;n~.vr 4mM ~3 . .ctal Demerits =ollow-up lnsp Received by: YES NO . ~- OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protection during storage, preparation, display, service, transportation. Handling of food (ice) minimized. Utensils properly stored. Clean clothes, hair restraints Food (ice) contact surfaces: designed, constructed, maintained, installed, located. Non-food contact surfaces: designed, constructed; maintained, installed, located. . Ware washing facilities, designed, constructed, maintained, installed, located, operated. Accurate thermometers, chemical test kits provided, gauge (114" IPS valve). Wiping cloths: clean, use restricted. L Non-food contact surfaces of equipment and ute Single-service articles, storage, dispensing. No re-use of single service articles. ~ P~mbin. g: installed, maintained. '. . c- k Ii EiJIfI/<. J..C/j;k' 9"r !I;:p'/t) ,-)lA.)" V ToIlft rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Outside storage area enclosures properly constructed, clean: controlled incineration. Garbage & refuse containers covered: adequate number, insect/rodent proof, frequency of disposaJ/c1ean. 4 Floors, constructed, drained, clean, good repair, covering -installation, dustless cleaning methods. WaIls, ceiling, attached equipment: constructed, good repair, clean, surfaces, dustless cleaning m~thods. Lighting provided as required, fIxtures shielded. Ventilation: Rooms and equipment - vented as required. Dressing ~ooms - rooms clean, lockers provided, facilities clean, located properly Premises maintained free oflitter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Complete separation from living/sleeping quarters. Laundry. . Clean, soiled linen properly stored. Registered Food Service Manager registered with City, on site.