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HomeMy WebLinkAboutBalls Hamburgers ". DALLAS .COUNTY HEALTH AND HUMAN SERVICES " Environmental Health DivisIon 2377 N. Stem mons Frwy-Room 607 Dallas, Texas 75207 . (214) 819-2115 Fax: (214) 819-2868 . RETAIL FO~D ~TABLisHMENT INSPECTI~,~..~PQRT.: . P~seofInspect1on: Regulu_ Fotlowup_ Complaint_ Other_ Date '-&,-Q 'Establi:shment: .DEMERrrsl rEe-~'ffij;~nHaItann"'''~<'&i'''&~*fFt~it~i''~s ~";>''''",,!,'' .""N':"'f.~~' .~r~~...,.:"\:~~~'" .~":>f:--''''''~.'~''''''''s- ':"I>~~:r(';.~..~."..,,.,.#:...~.... ~-~(~~Ji:~ l'lt "@_on~..:.13.~q4!@.~.!!!mE?..cR~J~"gQtr~~ac.JL_" 6. Personnel \'11th Infections Restlictedrexc1uded 7. Proper/Adequate Handwashing B. Good Hygienic Prac1ices (EatingIDrlnXinglSmokinglOther) 9. Approved SourcelLabeling 1 O. ~ound Concrrtion ' 11. froper Handling of Ready-To-Eat Foods -12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP Plansllime ~ Public Health Control) 14. Water Supply -Approve<! Source/Sufficient CapacilylHot and Cold Under Pressure iJEM. E:'"Rf.f.S.~~ {~~~;~h'd'(""'. ..'Ut"""Me;rttffet,o;fJi7~fs" ~,. ._....~ '''m'~'fo''Ji: ~,...!~~.~~",~.,.) '<(~~."'1oP"""""",;/""",;"~,,,<S....<~~~......., ~".13!~ts .:.i:''', .\rlOlations~e"'U1re1mrhe<llare:iCOrrectiVe... . '..' . ... -.,.\:.."'4.;.;.... ""~~ .;~~~~.,:;.~~4~;.\:"(~..n,#.~).):.",~.~:~+I..:o.:~,:*",.Q.~~~~~::')l:~~~.:~>>~.-.#:.f"'..,..~ ,.-t);,;~~~~~~: 15.. Equipment Adequate to Maintain Product Temperature 16. Handwash FacTIilies Ad equate and Accessible 17. Handwash Facifitieswith Soap C!1ldTowels 18, No Evjdence of Insect Conlamination . 19. No Evidence of Rodents/Other Animals 20.,Toxic Items Property LaheledlStorecllUsed 21. Manual Warewashing and Sanitizing at ( ) ppmltemperature 22. Mechan!cal Ware washing and Sanitizing at { a ppmltemperature 23. Approved SewageM'astewater Dispos.aJ System, Proper Dispos.aJ . Thennometers ProvidedlAccuratelProperiy Calibrated (+ 20F) 25. Food Contact Surfaces of Equipment and Utensils C1eanedlSanitizedfGood Repair 26. Posting 01 Consumer Advisories (HeimlichIRaw Shellfish WamingIBuffet Plate) 27. FOod Establishment Permit ' ::~furs:\r,i: 'Pi.he~6i~ititirts<;E<:V:i~~~B~~x::o~~8Cfi'On.NOt~~~d*Da'1i~~N~~~.."~~~~~"~.~ .... .............- ._. .,.. ......~.......- ......._..~.t..: ~ ..... ~...:...":(,~_...__<\.::...___J.,:-:+~....~t~..................~. ~'\"Ao""'_<e""'~~, ~~.~~-~;:;:.r:;.~__..~u.~...,.~.'~~, . SPts 4Pts 3Pt . . .' 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 ,A- ;(. 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 (1/4" IPS valve). Wiping cloths: clean, use restricted. ~ l, Non-food con'", surfaces of ~quipmen' and uten~ 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. 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. EMi\"O. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLl:'\'G - Potentially hazardous food cooled from l40.F to 70.F more than 2 hours OR 70'F to 41.F (4S.F) more than 4 hours OR preparec!:foods cooled to 41'F (450F) more than 4 hours: ACTION: Vol un tar)' destruction 2. COLD HOLD - Potentially hazardous food held above 41.F (45.F) more than 4 hours: ACTIO:'\': Voluntary destruction - Potentially hazardous food held above 41.F (4S.F) less than 4 hours: ACTIO;>;: Rapid cool. (e,g. lee bath) 3. HOT HOLD - Potentially hazardous food held below l40.F more than 4 hours: ACTIO;";: Voluntary destruction - Potentially hazardous food held below l40.F less than 4 hours: ACTION: Rapid reheat to 16S.F or more. 4. COOKl:'\'G - Potentially hazardous foods undercooked: ACTION: Recook to proper temperature 5. RO\PID REHEA TI:'\'G - Cold potentially hazardous food improperly reheated: ACTIO~: Reheat rapidly to 1650F 7. HA~D WASHI:"iG - Food employees observed not washing hands: ACTIO=": Employees should be instructed to wash hands before starting work and after smoking, eating, drinking, using the toilet, and all other times specified in the Rules. 9,10 II. APPROVED SOURCE/SOUND CO:'\'DITIO;'ll- Foods from unapproved sources/unsound condition: ACTfOl'\: Detention or voluntary destruction PROPER H}..:--;DLI.'I;G OF READY~TO-EA T FOODS . Ready to Eat foods handled with bare hands and employee did not properly wash hands before handling: ACTIO:'\': Voluntary destruction 12. CROSS CO\T A:\II:'\'..\ TIO;>; OF RA W/COOKED FOODS - Ready-to-Eat foods contaminated by ra\\' potentially hazardous foods: ACTION: Voluntary destruction of ready to eat foods 13. APPRO\'ED SYSTDI - HACCP Plans for ROP, shellfish tanks, variances. others. Written procedure for time as a public health control.