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HomeMy WebLinkAboutAmore DAl;-LAS COUNTY HEALTH AND HUMAN SERVICES Environmental He2lth DivbIon 2377 N. Stemmons Frw)' - Room 607 D2112s, Texu 75207 . (214) 819-2115 F2x: (214) 819-:2868 'P~oseopnspeetion: Regular /' Followup_ Complaint_ Other_ RETAIL FO<?D ~TABLisHMENT INSPECTION REPORT . . .,.. . . :.. ~ . ':., Date g~3 /-0 (P' 'EstabJi;shment: ~. D EMERITS'f (R€"iSZMKtJF.ialiamt'''~oti''rf~Ir':--(fi?€fu''~~ ::.>' ,_.... ''''''''''",*-!:>~ .m....,",.'.....,''''''. . """'''''-''-'~J~'''' ~......."", ~'"""""""""<'""'- 'f.'-~(4J.@S):;!;\.~ LtQl.~gll~.J3~ql!!@' .mm~9.L~J~~gQ!J%_~~tt...", 6. Personnel with infections Resttictedr.::.xc1uded 7. Proper/.Adequale H2Ildwashing 8. Good Hygienic Pra . )i...(Eatin rinkinglSmokinglOther) Approved Sou eJL2heling 10. S,ound Cancrti 11. proper H2Ildling 0 y-To-Eal Foods 12. Cross-Contamination of Raw/CooKed Foods/Other 13. Approved Syslems (HACCP PlanslTIme 2S Public Health Control) 14. Waler Supply - Approve<:! Source/Sufficienl CapacitylHol and Cold Under Pressure i:)"EMERr.fs~: ,f~tr-"'~ffij1"'-"'UT--me:.'?{ftfiY'.mr~...'i1ts'~" m' . "":; .-,... "5""""" ,~.,,1mYti--< ....,..., ....gg.-"" -..Pl~''''.'-'''''.c'''~':l...n-~''-~~'''' ":;'t. ~",73!9LS ,;:i:''', WI':: a ons~egUlre. mrhe{llatE:,0vTT=-u"e' .to (h ' ;;:, ." ..-..,.\..._'\::.~.. ~..;~:\: -.$ '. '>'to"':)~';:.';'looo~..,lI4-;';:).;(~"''''''':.I''~~:):~i~':r-;~~~jj:~~':'Z~~1'''~~:'~t.;''S':):~.".~~-':;."..~! ~.il<;:~""-:""~~~;~~";~.;):....~,." '. 15: EquipmenlAdequale 10 MainWn Product Temperalure 16. Handwash FacTIitiesAdequale and Accessible 17. Handwash Facilities with Soap 2.nd Towels 18, No Evjdence of Insect Contamination. 19. No Evidence of Rod enlslOther Animals 20..Toxic Items Properly Laheled/SloredlUsed 21. Manual Warewashing and Sanitlzing at ( ) ppmftemperalure 22. Mechanical Warewashing and Sanitlzing at ( ) ppmftemperature 23. Approved SewageN/aslewaler Disposal Syslem, Proper Disposal 24. Thennomelers Pro.,.;ded/AccurateIPloperly Calibraled (:!:. 2'F) 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimlicWMaw She1lfish WaminslBuffel Plale) . 27. FOod Establishment Pernt.' . . . ::~tars:m ';ou;erMiiiij@tfs"'~m;':;~""~R'''''''~~.co''"'''~ACfi~~ii'2f~''d:SO--:Da~~~FiB'a:~~~~~~m.~ t ' '''''''"'-,-..... ..".. ......_...u............_..,,:.~..:~ .r::s_..;...~_...__~...___^_,...... . r~...."".-.......~...._..,_<e_~.... ~"";C"O.~~~__::J:;~~...,:..;~~..,.,..-..,.;........-.............-- 5 Pts _IJD, Sr ~ W J)s tj SI C, 4-/!"'f l, E . 4 Pts /. 3Pt~ .' .. rol2l DIem, ~oUow-tJp Insp YES NO Inspe~lcd by: 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. Clean clothes, hair restrai~ts ~ Garbage & refuse containers covered: adequate number, insect/rodent proof, frequency of disposal/clean. Food (ice) contact surfaces: designed, constructed, maintained, installed, located. . . ilQsra, eonstructed, drained, clean, good repair, covering'. installation, dustless cleaning methoqs.' . . , . ;L ~ ceiling, attached equipment: constructed, good repair, clean, surfaces, dustless cleaning methods. Non-food contact surfaces: designed, constructed, maintained, installed, located. Ware washing facilities, designed, constructed, maintained, installed, located, operated. Lighting provided as r~quired, fixtures shielded. 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. ::i\Ii'O, 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI:\G - Potentially hazardous food cooled from 1400F to 700F more than 2 hours OR 70' F to 410F (4S0F) more than 4 hours OR preparec!:foods cooled to 410F (4S0F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD - Potentially hazardous food held above 410F (45 OF) more than 4 hours: ACTIO:\: VOlunlarj' destruction - Potentially hazardous food held above 410F (4S0F) less than 4 hours: ACTI0~: Rapid cool. (e.g. ice bath) 3. HOT HOLD. Potentially hazardous food held below 1400F more than 4 hours: ACTIO:\: \'oluntar)' destruction - Potentially h=dous food held below l.JooF I.ess than 4 hours: ACTIO"': R:lpid reheat to 16soF or more' COOKI:\G - Potentially hazardous foods undercooked: ACTIO:'\: Re~ook to proper temperature R-\PID REHEA TI:\G - Cold potentially hazardous food improperly reheated: ACTIO:\': Reheat rapidl)"10 16S"F 4. 5. 7. HA"'D WASHI:\G. Food employees observed not washing hands: ACnO:'\': Emplo)'ccs should be instructed to wash h:lnds beCore starting work and after smoking, eating. drinking, using the toilet, and all other times specified in thc Rules. . I. , . APPRO\"ED SOURCE/SOUKD CO:\DITIO;-.l. Foods from unappro\'ed sources/unsound condition: ACTfo:'{: Detention or \'oluntarj' destruction PROPER I-L.\;.;DLI.\"G OF READY:TO-EA T FOODS - Ready to Eat foods handled with bnre h:lnds nnd employee did not properly wash hands before handling: ACTIO:'>: "oluntaQ' destruction 1,10 2. CROSS COXT A:lII:'>A TIO:'{ OF RAW/COOKED FOODS. Ready-to-Eat foods contaminated b)' ra\\' po'tentially hazardous food;; ACTIO:\: Voluntar)' destruction oCreadj' to eat foods 3. APPRO\,[D SYSTDI. HACCP Plans for ROP, shellfish tanks, variances, others, Written procedure for time as a public health control.