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DALLAS COL~TY HEALTH AND HUMAN SERVICES
Environmental Health Division
2377 N. Stemmons Frwy - Room' 607
Dallas, Texas 75207
~~,Ht~J~,':'fU~ Fax: (214) 819-2868
RETAIL FOOD ESTABLISHMENT INSPECTION REPORT
Purpose of Inspection: Regular ~.... Follow up _ Complaint _ Other
Date 7-ID-0C,
Establishment:
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6. Personnel with Infections RestrictedlExcluded
7. Proper/Adequate Handwashing
8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
9. Approved SourcelLabeling
10. Sound Condition
11. Proper Handling of Ready-To-Eat Foods
Cross-Contamination of Raw/C9<>ked Foods/Other
13. Approved Systems (HACCP PlansfTime as Public Health Control)
14. Water Supply - Approved Source/Sufficient CapacitylHot and Cold Under Pressure
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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/StoredlUsed
21. Manual WareWashing and Sanitizing at~~J)~ ppmllemperature
22. Mechanical Warewashing and Sanitizing at ( ) ppmllemperalure
23. Approved SewageNlastewater Disposal System, Proper Disposal
24. Thermometers Provided/AccuratelProperty Calibrated (:!:. 20F)
25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
26. Posting of Consumer Advisories (HeimlichlRaw Shellfish Waming/Buffet Plate)
27. Food Establishment Permit
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5 PIS
4 Pts
3 Pts
COMMENTS:
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Total Demerits
Follow-up Insp Received by
YES NO
Inspected by:
ITEM NO.
1.
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) ~inimized. Utensils properly stored.
Garbage & refuse containers covered: adequate number,
insect/rodent proof, frequency of disposaIiclean.
Floors..constrUcted., draihed, C.I,t<~OV'ring
'ffistallatioh, dUStlesscleaningrtJet~,~::~)
Clean clothes, hair restraints
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Food (ice ) contact surfaces: designed, constructed,.
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mamtained,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 required, fixtures shielded.
Ventilation: Rooms and equipment - vented as required.
Accurate thennometers, 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 oflitter, 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.
A_ Regist.ered Food Service Manager registered with City,on
r---Srre;--_.
Toilet rooms enclosed, self-closing doors, fixtures, good
repair, clean, proper waste receptacles.
CORRECTIVE ACTIONS TO ENSURE SAFE FOOD
COOLING - Potentially hazardous food cooled from 1400F to 70'F more than 2 hours OR 700F to 41 OF (45 OF) more than 4 hours OR prepared foods
cooled to 41 OF (450F) more than 4 hours: ACTION: Voluntary destruction
2.
COLD HOLD - Potentially hazardous food held above 41 OF (45'F) more than 4 hours; ACTION: Voluntary destruction
- Potentially hazardous food held above 41 OF (45 OF) less than 4 hours: ACTION: Rapid cool. (e.g. ice bath)
3.
HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTION: Voluntary destruction
- Potentially hazardous food held below 1400F less than 4 hours: ACTION: Rapid reheat to 1650F or more
4.
COOKING - Potentially hazardous foods undercooked: ACTIOX: Recook to proper temperature
5.
RAPID REHEATING - Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidly to 1650F
HAND WASHING - Food employees observed not washing hands; ACTION: 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.
7.
9,10
APPROVED SOURCE/SOUND CONDITION - Foods from unapproved sources/unsound condition: ACTION: Detention or voluntary destruction
11.
PROPER HANDLING OF READY-TO-EA T FOODS - Ready to Eat foods handled with bare hands and employee did ,not properly wash hands before
handling: ACTION: Voluntary destruction
CROSS CONTAMINATION OF RAW/COOKED FOODS - Ready-to-EatJoods contaminated by raw potentially llazardOl~s foods: ACTION:
Voluntary destruction of ready to eat foods '
12.
13.
APPROVED SYSTEM - HACCP Plans for ROP, shellfish tanks, variances, others. Written procedure for time as a public health control.