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HomeMy WebLinkAboutTetco Preston Road - --.-... ......-....-"...A..I................,AJ' .L'&'-'.l'.&Ja..., U.&.:.l...""...........&.;.Ju Environmental Health Division 2377 N. Stem mons Frwy - Room 607 Dallas, Texas 75207 (214) 819-2115 Fax: (214) 819-2868 RETAIL FOOD ESTABLISHMENT INSPECTION REPORT Purpose of Inspection: Regular'/ Follow up _ Complaint _ Other / -~C;.~(:)~ Date \..c Establishment~-TE- --~ __7!: C:S'-~.._-- - .'. Physical Address: o.J.f Z 'f I'll e:s TbAJ' UN J ;/ell.,sJ :D ;.t.... 1. Proper Cooling for Cooked/Prepared Food 2. Cold Hold (41"F/45"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 (Eating/DrinkinglSmoking/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 Plansllime 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/StorecllUsed 21. Manual Warewashing and Sanitizing at ( ) ppmltemperature 22. Mechanical Warewashing and Sanitizing at ( ) ppmltemperature 23. Approved Sewage/Wastewater Disposal System, Proper Disposal 24. Thermometers Provided/Accurate/Properly Calibrated (:t. 2cF) 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (Heimlich/Raw Shellfish WamingIBuffet Plate) 27. Food Establishment Permit :Stlbfuia@;::::::-- __HH____....'... COMMENTS: 5 Pts 4 Pts 3 Pts etal Demerits :ollow-up Insp Received bv' 'r'ES NO J. Inspected by: OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protection during storage, preparation, display, service, transportation. Handling oHood (ice) minimized. Utensils properly stored. Clean clothes, hair restraints Food (ice) contact surfaces: designed, constructed, maint;ained, installed, lo~ated. . 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 (1/4" IPS valve). Wiping cloths: clean, use restricted. L. Non-food contact surfaces of equipment and ute sil Single-service articles, storage, dispensing. No re-use of single service articles. Plumbing: installed, maintained. Toilet 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 disposaVclean. Floors, constructed, drained, clean, good repair, covering installation, dustless cleaning metho~. 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 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 Serviee Manager registered with City, on site.