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HomeMy WebLinkAboutCorner Bakery DAI;-LAS COUNTY HEALTH AND HUMAN SERVICES Environmental Health Division 2377 N. StemmonsFrwy-Room 607 Dallu, Texas 75207 . (214) 819-2115 Fax: (214) 819-2868 RETAIL FOOD ESTABLisHMENT INSPECTION REPORT . .' .. ~ . . . :.. ~ . ': P~ose orInspeetion: Regular _ Follow up _ Complaint_ Other_ Date -0~~CJ& 'Establi;shment: ,A/\" E PhysTcal Address: kf(J I 't (j 'mE' ". .:s~ {E~; R1:f" 'tfe^rrt:'"ia(u"'remm~~' ....'"Yii?em'~~ _ q.._,~~~...,.~ W~.""",~,..);)~......;,,....Bi(",",,~......,..Gt~ '-""'''''''''..>0'''.' . ~. -..H:?JOOJ..;;''z ~, .. .a~o.~J3~.Rl.!t(e;,Ul1, _,... l~.'. .!1~~1.\qJ.ol'l:;.~~: 1. Proper Cooting for Cookec:ll?repared Food 2. Cold Hold (41'FI45'F) '. 3. HotHold(140'F) 4. ' Proper Cooking Temperatures per PHF 5. Rapid Reheating (16S'F In 2 Hrs) Foodffem~era'ures f# ntroc $' I ;.s~F /l-f.J, Sbt,? 1S5."P -. D EMERrrsi fP,eiSt)nnKl!FiaW8Hri"'<:Soti"'~~'=:'Ft~di?~fu"'mN'"" ::....-..,.. .""""'~:>. 'r.r..;.o"~"":";"""" .....,....."'..."'J~,.... -.~"......~.o-<:<........"+:...<"...... . 'f. .~( 4J..~JJ!t~ L!P.l,?!i.o n~.::..e.El.q Ll~..; .m.m.~CR'?J~;Q9.rr_~Jiy~t6.CJt9._c1 6. Personnel with lnfections Restlictedrc):c1uded 7. Proper/Adequate H2.fldwashing 8. Good Hygienic Practices (Eatins'Drinking/SmokinglOther) 9. Approved SourcelL2beling 10. S,ound Cond"rtion ' 11. proper Handling of Ready-To-Eat Foods Cross-Contamination of Raw/Coo1<ed Foods/Other 13. Approved Systems (HACCP PI2nSflime as Public Health Control) 14. Water Supply - Approve-d Source/Sufficient CapacitylHot and Cold Under Pressure D.EME~RffsBi lEac;!illY~na'f~UJ~p' ITf~!ft!ff1'Harr~nts~€?~ii:~;l.%:~~~ .".,~....... '<fj":"!:~' ,~.I .' --ti-'" ."~., "'.-.. ." ~1""""'.":"'~,,<""'1.h'~"""'.e::;::-;"'~ii-cti~..-;..~tr~-!' ~".73!P..t.S ~:l:"; .oYl=C a OOS',RegUlre. mri,e<:l!are::0uTTc:;:yu",e:n. on -,.'>'U.t ". . ~. :." a .. -.....\. ..-........ "'.:0:1-": ..; '. >'_'~-::;.."/>--~,..lI :::.:/.;;\::(.;:....;;:.~'AI'.:.:~~~.~.~;~~~)~:~~:('~>!:1"~~::*'t';~:no!'Jo"~:.::-.::.".,~l.t:.r...);;~~~~~~:~~r:'<<t~..):....'!\ ~f~~~~&,;~W~-w~;;. ,'-..~?~;.:1iRerna('r:s. ~"-'e ~'t~....~:J':J~~~~~z'::..: :EquipmentAdequate to Mainlain Product Temp erature 16. Handwash FacTIities Adequate and Accessible 17. Handwash Facilities with Soap and Towels 18, No Evjdence of Insee! ContarrJnalion . 19. No Evidence of RodentslOtherAnimals 20..Toxic Ilems Properly Labeled/StoredlUsed 21. Manual Warewashing and Sanitizing at ( ) ppmltemperature 2.2.. Mechanical Warewashing and Sanitizing at ( pprnl\emperature 23. Approved SewageN/astewater Disposal System, Proper Disposal 4. Thermometers Provided/Accurale!?loperly Calibrated (:!:. 2'F) 2S. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimTichIRaw Shetlfish Warnin9lBuffet Plate) . 27. FOod Establishment PerrrJt . " .: ~tars:"'" '~~;'r. ~'I'::~:r.r"M\r.;.:r~"""'~~""""""'~Co'''''''''~::::c.:''''~:;'~N'"''''~o't:~'-dOO''':Da~''''''~~N''.:t(~I'/~:r:,..>t'.~-d""s'r~r.-~~~~ t . , ........._~...:~~; i~~~.;:~.te.."?~!~~.!~:J~~r::s...:Q.~~~_~~....:!.e~~~~..~95r....;.~~~_~~~ .....1~-..:c..~....!J~~~~.;iT~~."..4~..:.....:-._--,.. .. ... 5~s . 4 Pts 3 Pts' " .. foW Demerits :=oUow -l.1p Ins p YES NO Recelved b Inspe~ted by: 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. Clean clothes, hair restraints .~ Garbage & refuse containers covered: adequate number, insect/rodent proof, frequency of disposaVclean. Food (ice) contact surfaces: designed, constructed, maintained, installed, located. . . .El"C'Pll, constructed, drained,~ good repair, coY~ring '. installation, dustless cleaning metho~s.' . . A::- .J),7a1lJ, l.eiling, attached equipment: constructed, good repair, clean, surfaces, dustless cleaning methods. Non-food contact surfaces: designed, constructed, maintained, installed, located. Ware washing facilities, designed, constructe'd, maintained, installed, located, operated. Lighting provided as r~quired, 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 pro\'ided, facilities clean, located properly Wiping cloths: clean, use restricted. ~ Non-food contact surfaces of equipment and 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. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Registered Food Service Manager registered with City; on site. :::-'1 i\'O. 1. COOL!:\'G - Pot~ntblIy hazardous food cooled from I400F to 700F mor~ than 2 hours OR 70'F to 4loF (4S0F) more than 4 hours OR preparec!::foods cooled [0 41cF (4S0F) more than 4 hours: ACTION: VoJuntar)' destruction CORRECTIVE ACTIONS TO ENSURE SAFE FOOD 2, COLD HOLD - Potentiall)' hazardous food held above 4loF (45 Of) more than 4 hours: ACTIO~: Voluntar)' destruction - Potentially hazardous food held above 4loF (4S0F) Jess than 4 hours: ACTIO:\': Rapid cool. (e.g. Ice bath) 3. HOT HOLD - Potentially hazardous food h~ld below l400F more than 4 hours: ACTIO~: Yoluntary destruction - Potentially haz.ardous food held below l.Joof I.ess than 4 hours: ACTIO!':: Rapid reheat to 16soF or more' 4. COOKI~G - Potentially hazardous foods undercooked; ACTIO:'>:: Re~ook to proper temperature 5. R.\PlD REHEA TI~G - Cold potentiall)' hazardous food improperly reheated; ACTIO:'\: Reheat rapidl)' to 165DF 7. HAi\'D WASH I!':G - Food employees observed not washing hands: ACrrO~: Emplo)'ecs should be instructed to wash hands before starting work and after smolJng, ea ting, drinlJng, using the toilet, and all other times speciIied in the Rules. . . , >,10 APPROYED SOURCE/SOUi'\D CO~DITIO:'<I- Foods from unapproyed sources/unsound condition: ACTr"O:\': Detention or ,"olunta!')' destruction I. PROPER H..l,,:,\,DUSG OF READY~TO-EA T FOODS - Ready to Eat foods handled with ba~e hJnds and employee did not properly wash hands before handling: ACTIO:'\': \'oluntu)' destruction 2. CROSS CO:-'T A:\I1~A TIO:\' OF RA W/COOKED FOODS. ReJdy-to-Eat foods contJminatcd by raw potentiall)' hazardous foods: ACTIO:'\': Voluntary destruction of ready to eat foods 3. APPRO\'ED SYSTE.\I - HACCP Plans for ROP, shelltish tanks, variances. others. \\'ritt~n procedure for lime as a public health control.