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HomeMy WebLinkAboutGeneral Joe's Chopstix -', DALLAS comITY HEALTH AND HUMAN SERVICES . Environmental Health Division 2377 N. Stemmons Frwy-Room 607 D:allu, Ten$ 75207 . (214) 819-2115 Fax: (214) 819-2868 . RETAIL FOOD ESTABLiSHMENT INSPECTION REPORT . . .. - . . . :.. ~ . ": p~seofInspeetion: Re~ul2.l' V Follow up_ Comptaint_ Other_ 'Establi,shment: . CAA L ,JOE~'. Phys1cal Address: \~3 Cb/.1) f1 t.itJriiJ&Id/RlJ . ......-.E. '-. .:S~ fE(>SO; p-1f" ti-e"m"''::rJrUI)ui1nl~~ ......llmtnrlN- .. DfJ.i~~~ K~~~A"""m",,*F3>i_....B:'7=z~~~,""""'A~ ..-.:0......- JoO"" - ~.H~jat$}~'it kv Ji;?l.a1-to.Q.$..:.:t3~~l!t(e;,.I.ITlu.ii=91~@':rr.~~::t\j:<O.olf 1. Pro r Cooling for Cookedl?repared Food Td 1-IoTd (410F/450F) 3. Hot HoTd (140oF) . roper Cooklng Temperatures per PHF 5. Rapid Reheating (16S0F In 2 Hrs) FoodfTemperatures EzG I?iJliEf3 ILl; ~ '. DEMERrrsl1p'(J'~hh;iuga[wrfi1i"""''''&J'''~1fR~air€m''''''' :;;.,' '-4-o.::::",~.,,,,~ ''''''',,::::t~,W''d"'''''B' ..,......"-.A.~...~,..tr......l.......;,.~."'..i-::f!::'if<<;!;:: 'f.-~(..lts.~J~\.~ ~y,!!-.';t.~.u.on~":'..::..etq4!"@.:1.mm.~'"!.~~A~~~rt~A~~"!.9..JI' 6. Personnel with Infections RestiictedlExc1uded 7. Proper/Adequate Handwashing 8. Good Hygienic Pracji~ rinidnglSmokingJOther) Approved Sou eling 10. ~ound Conditio 11. proper Handling of .o-Eat Foods 12. ross-Coritamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP Pl2nSl1ime as Public Health Control) 14. Water Supply -ApproYed Source/Sufficient CapacitylHot and Cold Under Pressure D.EME'i3Tfs~~ ;~Erd1i:-~~~~ifd1~'""~ul~ni~::rtff~~~rirr~nls;~~\~gr~~~. "",,,.-.>:-.. "fj'''''r;..:> ,~.! . -tiW...~., .,.~-..PI.",......,....>."......q.;:,.~.._...........,....t~cti....;t.~';;~-f' . ~,,".73~l:?iS ':;:;..::-; !iVIO a ons)Bequlre.. mmeolare::0vrrectKteK. on .,,,,-,t, O~ ... -"'.\. ..^~...... J\,'.:~~(,:.~", >.-;,.~.;;/'....:.:~4;;;:'\;(;;:",,;..;~-;,~~~ot=~'~olIo:;~~:.~r':}}"f:!".r>.~>>.''''>>:A:-:~:~*'''~~)Ol.:,,~'.:::.,.......,.f.t::.('.,),;~.~~~ '. 15; Equipment Adequate to MainWn Product Temperature ,16. Handwash FacTIilies Adequate and ,s.~ible -17". Hand....-ash Facifilies with Soap Towels 18, No EYjdence o!lnsectContami 19. No Evidence of Rod entslOlher Animals 20..Toxic Ilems Properly LaheledJStoredJUsed 21. Manual Warewashing and Sanitizing at ( :) pp Mechanical Warewashing and Sanitizing at (::J lure 23. Approved SewageNhstewater Dtsp<>sa1 System, lSposaI . 24. Thermometers ProvidedlAccurateIProperly Calibrated (z. 20F) . Food Contact Surfaces of Equipment and Utensils aeanedlSanilizedlGood Repair 26. Posting of Consumer Advisories (HeimlichlRaw Sheilfish Waming!Buffet Plate) . 27. FOod EstabTIshment Permit . .. . . .. .: SUMOta~ ':ru':'~""r. "l';:";:':!'.!"<;'l:<(':;'~~"~.o .--.....~~~""'..!1;:::~~"'.:',,-'~N~~~o'~1..dSO"'Da~~-n.....'=!N-.~.,.,..,f. ..~~....~1m~&""rms""F'.a~~ .~ .. ... ........~_~.,;~i ;~u ,=.r~.!.~..~.~..!.~~.f!:I~~QS"':9...~~..::..~V...~'(r;;;~~~....cl....;. .._..~_~~~ ~:J~-~~i~~~J:;.~.mJ'jJ..!J.....~~..~.~~_..~...-.'J"" . ..... . 5Pts 4 Pts .~ 3 Pts' rowg:m, \,~~-up ~r~'p ReceIved by: 1....;' OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protection during storage, preparation, display, service, transportation. Handling of food (ice) minimized. Utensils properly stored. Clean clothes, hair restraints l_o Food (ice) ~ontact surfaces: designed, constructed, maintained, installed, lOcated. . ..J/ r--- Non-food contact surfaces: designed, constructed, maintained, installed, located. Ware washing facilities, designed, constructed, maintained, installed, located, operated. Accurate thennometers, chemical test kits provided, gauge (1/4" IPS valve). _ Wiping cloths: clean, use restricted. ~on-food contact surfaces of equipment and u Single-service articles, storage, dispensing. No re-use of single service articles. Outside storage area enclosures properly constructed, clean: controlled incineration. ovided as r7quired, fixtures shielded. Ventilation: Rooms and equipment - 'vented as required. Dressing rooms - rooms clean, lockers provided, facilities clean, loc,\ted properly Premises maintained' free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Complete separation from living/sleeping quarters. Laundry. l Piu~ ing: installed, maintained. . . ~. ~ DAlpp To' @endosed, self-closing do;~xtures, good repair, clean, proper waste receptacles. Clean, soiled linen properly stored. MO' Registered Food Service Manager registered ~Vi'th City; 0:' site. ::l\I i\O. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI:'\G - Potentiallj' hazardous food cooled from 1400F to 700F more than 2 hours OR 70' F to 410F (4S0F) more than 4 hours OR preparecl:::foods cooled to 410F (4S0F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD - Potentially hazardous food held above 410F (45" F) more than 4 hours: ACTIO:'\: Voluntary destruction - Potentially hazardous food held above 410F (4S0F) less than 4 hours: i\CTIO:'\: Rapid cool. (e.g. lee bath) · 3. HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO:'\: Voluntary destruction . Potentially hazardous food held below 1400F I.ess than 4 hours: ACTION: Rapid reheat to I6soF or more' COOKI:'\G - Potentially hazardous foods undercooked: ACnO:'\: Re~ook to proper temperature 4.. 5. RAPID REHEA TI:'\G - Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidl)' to 16soF 7. HAi\D WASHli\G - Food cmployces observed not washing hands: ACTIO:'\: Emplo)'ecs 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. . . , APPROVED SOURCE/SOUND CO:'\DITIO:'-l- Foods from unapprovcd sources/unsound condition: ACTIO:'\: Detention or ,'oluntary destruction PROPER HA:'\DLI.'\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:'\: Voluntary destruction CROSS CO~" A:'>II:'\A TIO~ OF RA W/COOKED FOODS. Ready-to-Eat foods contaminated b)' ra\\' po'tentially hazardous food,: ACTIO:'\: Vol un tar)' destruction of read)' to cat foods 9,10 II. 12. 13. APPROVED SYSTDI - HACCP Plans for ROP, shellfish tanks, variances. others. Written procedure for time as a public health control.