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HomeMy WebLinkAboutCafe Brazil ", DAI,.LAS COUNTY HEALTH AND HUMAN SERVICES Environmental Health Division 2377 N. Stemmons Frwy - Room 607 D211as, TexlU 75207 (214) 819.2115 Fax: (214) 819-2868 . fj-m. fJi)& ;l_Cf}AIL FO<?D ~TABL~SHMENT INSPE,CTI~,~,,~pqRT,: ' . ./ G' P~oseorrnspeetion: Regular_ Followup_ Complaint_ Other_ Date ,1'- 7 - a 'Eslabli,shment: ~ ' 2 (I. S b '7 /r.3S'F l' D EMERftSi f8-g;;aM;~lfl1aIYaml';[~"'5b"ffi~Ft~tfirl'm""'''''' . ~."A""="~""l'!~~' .~,..,.;t1"':"'\.'''~:~''B. .~..:.;;-........~t'.;:t"~7<'''1r .~~:'I';o~..~..;:L'~''''.'t..t'.oI4:''.-!"".(.... 'ft-~(':!X~!-"'J~~~ iy;~,~.onE.::..:.g,m!!@_:J,mm~9.iEJ~;,'Q:9.tTA<;:~;WJL.." 6. Personnel with Infections RestnctedlExcluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (Eating/DrinldnglSmokinglOther) 9. Approved SourceJLabeling 1 O. ~ound CondItion' 11. proper Handling of Ready-To-Eal Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP Plansllime as PubITc Health Control) 14. Water Supply - Approved Source/Sufficient CapacitylHot and Cold Under Pressure D'EMERfTSW {N~~l~:7na'r'~'UY""'nreffitfffi<"mr~ts" --::, '3-'~" "~"'rr}' 'Y.i2!'! . ~ti'~'~ .<"'~.., ,<.!~fl'.!?I""""''''N..,:",~.....g.,r.;!..'''''_'_'''''' ::s,,1 ?9..tS ''':;::':'l ~'VIO a ons;Begulre, mrneolare:,o,WTTectNe ' ...-....,\.:..""4.;;....... .(":~'ro -.$. . >'~,,~<:,~~4;,~'\;~:v..h~",,/l"~~1~.~;:-~':t)~:~.p,.~~~~~t.~'}!.:m)'~-..::'~~#,". 1 5; Equipment Adequale to Maintain Product Temperalure 16. Handwash Facilities Adequate and Accessible 17. Handwash Facifitieswith Soap and Towels ,No Evjdence of Insect Cont.arrUnation :m 19. No Evidence or RodentslOther Animals 20.,loxic Hems Properly labeled/StoredlUsed 21. Manual Warewashing and Sanitizjng at ( ) pp erarure 22. Mechanical Ware washing and Sanitizjng at (51 emperalure 23. Approved SewageM'aslewater Disposal System, roper Disposal 24. Thermometers Provided/AccuratelProperly Calibrated (+ 2'F) oed Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 28. Posting of Consumer Advisories (HeimlichlRaw Shellfish Wamin,glBuffet Plate) 27. FOod EstabITshment Permit . -: SUbkifu!s~ '~~;-;; '.I'::~::r..r-::';J<\'r.<""",,~,.!"-~"";.''"'''-'''~~~''''''~::::i;'...~'':''-'J:I,N~o''r=~e''a90~';;'''~,..e:-'''>r:!N~'~'''''''''-'''''''~''''''''':< ~r.-~"~.J.~ ~ .. , ..........-..-:.~: :~u~~~.!.~..'?~.!~~.t~:I~t;qQS..;~...~~~~tr-e:::u~;~f!!~40...~..~~#_~~~.u.eJr~~~~~g)~ l!A~~~~~+,...~~ -....,~ S Pts ,(2 / /.J.-"., .. ~~:. . R~~~ &0/ ~PtZ 6)J ~JLEr J>fJ(J~ s: ~'t: ::c::z./aJlll/J · (j,k'/AI INJjOC: 0/'" fez k"lC-l#AJC . I . nf:i1J~- tJt>/1.J...j (l.vrf1IU{g l3o+a..I:>-s" rotWmems 1 /1e)o~ set:/Ad MOU t.v~"uCZX5() \.~~-up ~6 Recelved b .' Inspe~tcd b~ 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. Food (ice) contact surfaces: designed, constructed, maintained, installed, located., . {~. . . . rfaces: designed, constructed, ~,Iocated. Ware washing facilities, designed, constructed, maintained, installed, located, operated. L Garbage & refuse containers covered: adequate number, insect/rodent proof, frequency of disposaVclean. ~ onstructed, drain~ ~ ood repair, cov~ring '. ~on, dustless cleam~s. . . . . ttached equipment: constructed,g n, surfaces, dustless cleaning methods. '. Clean clothes, hair restraints A" 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. _ !- ~on-food contact surfaces of ~quipment and utens6J Single-service articles, storage, dispensing. Premises maintained' free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. No re-use of single service articles. Complete separation from living/sleeping quarters, Laundry. Plumbing: installed, maintained. Clean, soiled linen properly stored. -L Toilet rooms enclosed, elf. repair, clean, proper wast res, good Registered Food Service Manager registered with City, on site. EM i'\O. 1. 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 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 OF (4S0F) more than 4 hours: ACTIO:\': Voluntary destruction - Potentially hazardous food held above 41 OF (4S0F) less than 4 hours: ACTIO:'\: Rapid cool. (e.g. ice bath) 3. HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO:'\: \'oluntary destruction - - Potentially hazardous food held below 1400F less than 4 hours: AcrID"': Rapid reheat to I6sof or more' 4. COOKl:\'G . Potentially hazardous foods undercooked: ACTION: Recook to proper temperature 5. R.\PID REHEA TI:\'G - Cold potentially hazardous food improperly reheated: ACTIO"': Reheat rapidl)' to 1650F 7. HAi'\D WASHIi'\G - Food employees observed not washing hands: AcrIO:'\: Emplo)'ecs should be instructed to wash hands berore starting work and after smoking, eating, drinking. using the toilet, and all other times specified in the Rules. . 9,10 APPROVED SOURCE/SOUND CO:\'DITIO;'l/ - Foods from unapproved sources/unsound condition: ACTfoN: Detention or yoluntalJ' destruction 11. PROPER HASDLI.\"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:'\: Vol un tar)' destruction 12. CROSS CO:'\T A:\II:\'A TIO:'\ OF R.\ W/COOKED FOODS - Ready-to-Eat foods contaminated by raw potentially hazardous foods: ACTION: Voluntary destruction of ready to eat foods 13. APPROVED SYSTDI - HACCP Plans for ROP, shellfish tanks, variances. others. Written procedure for time as a public health control.