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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
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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
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~".13!~ts .:.i:''', .\rlOlations~e"'U1re1mrhe<llare:iCOrrectiVe... . '..' .
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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 '
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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
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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.