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Barry's Sandwich Shop
DA1,.LAS COUNTY HEALTH AND HUl\tAN SERVICES Environmental Health Division 2371 N. Stemmons Frwy - Room 607 OaHu, Texu 75207 (214) 819-2115 F2X: (214) 819-28.08 A P~oseopnspcction: Rc~ular V Follo\Vup_ Comptaint_ Other_ . RETAIL F09D ~TABLisHMENT INSPECTIO~ REPQRT.. . ~ . .. .. e.. ~ .. DateO~S/~Ok 'Establi,shment: -. .~'^' DEMERITS1 f8E?iS8hil:itiHaRmni""'~""oti"'~Wf(.:t1ire'"m~~fJ ::..,-.-. .""","'~"'. .m.......,.~..""''''''. ....,....,.""'.A."IJ~"'.. ..~.........~.""'...........,...<",..... f.-~(41~JJ.!t~ L,tQl.~_on_~.::.13.~..,q4!@..: .mm~9.i..~l~;Q9.!J~~WJl_Q.Qy 6. Personnel with Infections Restrictedrcxcluded 7. Pioper/Adequale Handwashing 8. Good Hygienic Practices (Eatin,gIDrinkinglSmoking/Other) 9. Approved SourcelL2beling 1 O. ~ound Cond"rtion . 11. pioper Handling of Ready-Tc-Eal Foods 12. Cross-Contamination of RawlCool<ed Foods/Other 13. Approved Systems (HACCP PlansTTime as Public Health Control) 14. Water Supply -Approved Source/Sufficient CapacilylHol and Cold Under Pressure i5.EME"Rr..fs~i lEa-t!lliY~na~,~".-,cliJ~m;J~;ttR1t~uir~t~~~&~~~~ . ""'~ '3-'~" '<~i'"";.;ll ~~""ti'''' ,<O""4:ir-$... Pl-......'...,:,..c......(t,;;:~.."'-~~,.,~;.; Acti'" -;/.~W~.-rr: :{~I..J.fjl~Ji:t:t ~~~..RW~",>.e;BY).r..e.~,.,1I,!~!.~,1~R.,~~~f:g;"...~~!jl.1}t;;~,t><>>""'_:,,;."'j;;;.~,A",: '. 1 S;EquipmentAdequale to Maintain Product Temperalure 16. Handwash Facilities Adequale and Accessible 17. Handwash Facilities with Soap and Towels 18, No Evjdence of Insect Cont..aminalion , 19. No Evidence of RodenlslOther Animals 20..Toxic Hems Properly l.2.belecllStoredlUsed 21. Manual Warewashing and Sanitizing at (5 22. Mechanical Warewashing and Sanitizing at ( pinflemperalure 23. Approved SewageN/astewater Disposal System, Proper Disposal 24. Thermometers ProYided/Accuratel?roperly Calibrated (:!:. 2'F) cod Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 25. Posting of Consumer Advisories (HeimlichIR2.w Shellfish Waming!13uffet Plate) . 27. FOod Establishment Permit . ':SJillOfurs<:m '~M ~fti6n"'''E<:V'i~.;.!''''''~'';'''''''''''~co''''''~ACfi~.NOt''1TC?"~~d:OO"'7Da~~~N~J'?~~~r~iSi~~ t . "... .....-..- .-: : #0. U4~"';....tc:?.~......._:!'\.!.t.:I~~QS.....~~~~_ tr-...-_.I'~,...... ~t;...........~_.~. ..-,-~-~ ....~.-!-""""'".~~~_~~~..9i!..$.;~~"".............-'-""'---,. 5Pts 4 3 o. ~ '. 3 rol2l Demerits :=oUow-up Insp YES NO ~ S/tELVB) /...., W Ifr--k,. /Iy . 51.. ()~ c2qv 5f1J 1I00"PoTS F jO'fM( ~ c~&~J' ReceIved by; Inspc~ted by: OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protection during storage, preparation, display, service, transportation. Outside stotage area enclosures properly constructed, clean: controlled incineration. Handling of food (ice) minimized. Utensils properly stored. Clean clothes,hair restraints ~ Garbage & refuse containers covered: adequate number, insect/rodent proof, frequency of disposal/clean. f'Joors, constructed, drained, '(k~~;1'ood repair, cov~ring '.' installation, dustless cleaning metho~s.' . . Food (ice) contact surfaces: designed, constructed, maintained, installed, located. . . Non-food contact surfaces: designed, constructed, maintained, installed, located. Walls, ceiling, attached equipment: constructed, good repair, clean, surfaces, dustless cleaning methods. Ware washing facilities, designed, constructed, maintained, installed, located, operated. Lighting provided as r7quired, fixtures shielded. Ventilation: Rooms and equipment - 've~ted as required. Accurate thennometers, chemical test kits provided, gauge (1/4" IPS valve). Dressing rooms - rooms clean, lockers pro\'ided, facilities clean, located properly Single-service articles, storage, dispensing. ) Premises maintained' free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Wiping cloths: clean, use restricted. ~Non-food contact surfaces of equipment and ut No re-use of single service articles. Complete separation from living/sleeping quarters. Laundry. .. 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. ~ 1. COOLI:"G - Potentially hazardous food cooled from 1400F to 700 F more than 2 hours OR 70'F to 410F (4S'F) more than 4 hours OR prepare<!:foods cooled to 41 'F (4S0F) more than 4 hours: ACTION: Voluntary destruction CORRECTIVE ACTIONS TO ENSURE SAFE FOOD 2. COLD HOLD - Potentially hazardous food held above 41 . F (4S' F) more than 4 hours: ACTIO:'\": Voluntary destruction - Potentially hazardous food held above 410F (4S'F) Jess than 4 hours: ACTIO:'\: Rapid cool. (e.g. Ice bath) 3. HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO:'\": YoluntaQ' destruction - Potentially hJZardous food held below I.JO'F I.ess than 4 hours: ACTIO;';: Rapid reheat to 16S'F or more' 4. COOKl:'\"G . Potentially hazardous foods undercooked: ACTIO:\: Re~ook to proper temperature 5. RO\PID REHEA TI:'\"G - Cold potentiallyhazardous food improperly reheated: ACTIO;';: Reheat rapid!)' to 16soF 7. HA;';D WASHIi\G - Food employees observed not washing hands: ACTIO:'\: Emplo~'ecs should be instructcd to wash hands before starting work and after smoking, eating, drinking, using the toilet, and all other times specilied in the Rules. . . . >,10 APPROVED SOURCE/SOUKD CO:'\"DITIO;\/ - Foods from unapproyed sources/unsound condition: ACTfo:\': Detention or volunta!')' destruction. I. PROPER 1-L.\:'\"DLl,\'G OF READY~TO-EA T FOODS . Ready to Eat foods handled with bare hands and employee did not properl)' wash hands before handling: ACTIO:'\": \'oluntar~' destruction 1. CROSS CO.'T A~I1-"'A TIO:\' OF R-\ W/COOKED FOODS. Re3dy-to-Eat foods contaminated by raw poientially hazardous foods: ACTIO:'\": Volunlar~' destruction ofreadj' to eat foods 3. APPROVED SYSTE.\I . HACCP Plans for ROP, shellfish tanks. variances. others. Written procedure for lime as a public health control.