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HomeMy WebLinkAboutMustang Donuts - - -- . - - _.-...-.""'.&..1.......... c-,.J.'~ ........u...,~...l, u~...." T ....'-'.I.:IU Environmental Health Division 2377 N. Stemmons Frwy - Room 607 Dallas, Texas 75207 (214) 819-2115 Fax: (214) 819-2868 RETAIL FOOD ESTABLISHMENT INSPECTION RF;:rORT Purpose oflnspection: Regular ./ Follow up _ Complaint _ Other Date(;, - '1- 0& Proper Cooling for Cooked/Prepared Food Id Hold (41 "F/45"F) Hot Hold (140"F) 4. Proper Cooklng Temperatures per PHF 5. Rapid Reheating (165"F in 2 Hrs) FOOd/Temperat~A,~~Z flit L~' /ijtr!= 6. Personnel with Infections RestrictedlExoluded 7. Proper/Adequate. Handwashing 8. Good Hygienic Practices (EatingIDrinklnglSmokinglO1her) 9. Approved SourcelLabeling 10. Sound Condition 11. Proper Handling of Ready- To-Eat Foods 12. Cross-Contamination of Raw/Cooked FoodslO1her 13. Approved Systems (HACCP Plansl1ime as Public Health Control) 14. Water Supply - 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 RodentslO1her Animals 20. Toxic Items Properly Labeled/StorecllUsed :Manual Warewashing and Sanitizing at (00) erature 22. Mechanical Warewashing and Sanitizing at ( ) ppmltemperature 23. Approved SewagelWastewater Disposal System, Proper Disposal 24. Thennometers Provided/AccuratelProperly Calibrated (:t. 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 r_$q~~@:;:;J:' 5 Pts 4 Pts 3Pts "t~ jrits =ollow-up lnsp YES NO COMMENTS: Received by: Inspected by: OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protection during storage, preparation, display, service, transportation. Handling offood (ice) minimized. Utensils properly stored. Clean clothes, hair restraints Food (ice) contact surfaces: designed, constructed, maintained, installed, located. -L ,~ Non-food contact surfaces: designed, constructed, maintained, installed, located. ' Ware washing facilities, designed, constructed, maintained, installed, located, operated. Accurate thennometers, chemical test kits provided, gauge (114" IPS valve). x Wiping cloths: clean, use restricted. Single-service articles, storage, dispensing. Non-food contact surfaces of equipment and No re-use of single service articles. Plumbing: installed, maintained. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. ;:>el'<" ? J r {! 1t...Jt5J ~ Outside storage area enclosures properly constructed, clean: controlled incineration. Garbage & refuse containers covered: adequate number, insect/rodent proof, frequency of disposal/clean. ilnor~, constructed, drained, clean~ood repair, covering mstallation, dustless cleaning methods. Walls, 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 rooms - rooms clean, lockers provided, facilities clean, located properly Premises maintained free of litter, 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. '