HomeMy WebLinkAboutEl Gallito Restaurant
DALLAS COC~TY HEALTH AND HUMAN SERVICES
Em'ironmental Health Division
2377 N. Stemmons Frwy - Room' 607
Dallas, Texas 75207
(21;.J) 819-2115 Fax: (214) 819-2868
RETAIL FOOD ESTABLISHMENT INSPECTION REPORT
Purpose of Inspection: Regular \/"'. Follow up _ Complaint _ Other_
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1. Proper Cooling for CookedlPrepared Food
2. Cold Hold (410F/450F)
Hot Hold (140oF)
4. Proper Cooking Temperatures per PHF
5. Rapid Reheating (16S0F in 2 Hrs)
FoodlTemperatures ~AJ1V .16 ..1'-'6
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6. Personnel with Infections RestrictecllExcluded
7. Proper/Adequate Handwashing
8. Good Hygienic Practices (EatingIDrinking/Smoking/Other)
9. Approved SourcelLabeling
10. Sound Condition
11. Proper Handling of Ready-To-Eat Foods
12. Cross-Contamination of Raw/Cooked 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 Malntain 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 LabeledlStoredlUsed
21. Manual WareWashing and Sanitizing at.(
22. Mechanical Ware washing and Sanitizing at {
23. Approved SewageIWastewater Disposal System, ISposal
24. Thermometers ProvidedlAccuratelProperly Calibrated (:!:. 20F)
Contact Surfaces of Equipment and UtensDs CteanecllSanitizedlGood Repair
26. Posting of Consumer Advisories (HeimlichlRaw Shellfish WaminglBuffet Plate)
27. Food Establishment Permit
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4 Pts
3 Pts
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Follow-up Insp
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COMMENTS:
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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.
~Garbage & refuse ~ontainers covered' adequate number,
insect/rodent proof, frequency of disposaIiclean.
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Handling offood (ice) minimized. Utensils properly stored.
Clean clothes, hair restraints
Food (ice) contact surfaces: designed, constructed,
maintained, installed, located.
. Floors ~onstrUcted, drained, clean, good repair, covering
installation, dustless cleaning methods. '
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 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.
Premises maintained free of litter, 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.
Toilet rooms enclosed, self-closing doors, fixtures, good
repair, clean, proper waste receptacles.
Registered Food Service Manager registered with City, on
site.
CORRECTIVE ACTIONS TO ENSURE SAFE FOOD
COOLING - Potentially hazardous food cooled from l400F to 700F 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 4loF (45'F) more than 4 hours: ACTION: Voluntary destruction
- Potentially hazardous food held above 41 OF (450F)~ 4 hours: ACTION: Rapid cool. (e.g. lee 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
7.
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.
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
12.
CROSS CONTAMINATION OF RAW/COOKED FOODS - Ready-ta-Eat toods contaminated by raw potentially hazardous foods: ACTION:
Voluntary destruction of ready to eat foods
13.
APPROVED SYSTEM - HACCP Plans for ROP, shellfish tanks, variances, others. Written procedure for time as.a public health control.