Loading...
HomeMy WebLinkAboutGordo's DAi,.i..AS 'comITY HEALTH AND Hu~rAN SERVICES Environment:l.l He:l.1th DivisIon ~3 77 N. Stemmons Frwy - Room 607 D:l.lb!, Tcx:LS 75207 . (214) 819-2115 F:l.x: (214) 819-2868 RETAIL FOOD ESTABLISHMENT INSPECTION REPQRT Purpose opnspection: Regular V Follow up _ CompTaint_ Other_ Date g-~ -e(i, D EMER"ffS1 {P.ers8MK1JFiaR8ntt""~&i"~~Fr.:...'tlW€fu"'mts-;i:~ ~'ii:-=r :::.:.' '(-''''P.tS'''''-~'''' {lTK)j..,..,....,.,'''''''B -,~"-'.."'J~,.'Eit,."...\38"';R,...,.lNe'1AC....~"'"' ," ~K 'f-~ S..... !J:;;~~ ~.,.,..@i.onE.::..;;.!tql!!@...:.mm~._I.~J~;,.:: [l'_~____'. Ji.9JD"'!:oi; .;. .' 6. Personnel \'lith Infections Restrictedr.:::):c!~ed 7. Proper/Adequate Handwashing Good Hygienic Prac;!jces (Eacn iOkingJOther) 9. Approved Source1l..2beling 10. S.ound Cond"rtion . 11. proper Handling or Ready-To-Eal Foods Cross-Contamination or Raw/Cooi<ed Foods/Other 13. ApproveO Syslems (l-lACCP PlanslTime as Public Health Control) 14. Waler Supply -Approved Source/Sufficient CapacitylHol and Cold Under Pressure i::fEME"Rffs~ r~ctl-H-i~~Wrili~~UJp~m~!ft7fie~urr~nfS~€f~~~~~~~~1f~~~?' ....,~ ..'-=-" "fjl,"'f("l 'Yl?J's. ":";ti.~-.M "",~.> ....-'" e".. ~''''''''''::''~",'''1...n-~",.......,....,,",!'' -::.; -;"-.s,'~'1'~""f-~'.:;'~!if"'O''ir.--. ~,::;73?P..l..S ~~..=, WIC a ons:PegUlre Imrrrealate::0vrrectiVeA",uon '1'AJ tlo-:: . }I,:.(;J .. .\..._~.... "'.:",-:.'''.: ~:'. ).to"':)~"::~)".lo4;},:.:\;.(~io'-""""~~'''''~''''';f'~V~~:~~:'Z~''':{'~~::'''1'oo;~:r.:-:'~~'''::'to1o''~.~:r.U;:~"'-;l!'~~~;~~r:"i't~;':, 1S;Equipment Adequale 10 Mainlain Product Temperature 16. Handwash FacTIities Adequate and Accessible 17. Handwash Facifities with Soap 2JldTowels 18, No Evidence of Insect Conl.arrJnation 19. No Evidence of RodenlslOther Animals Toxic Items Properly labeled/StoredJUsed 21. Manu21 Warewashing and Sanitizing at ( re 22. Mechanjcal Warewashing and Sanitizing at () erature 23. Approved Sewage!Y/aslewaler Disp<lsa! Syslem, P posaJ 24.10 errnometers Provided'Accurale/?roperly Calibraled (:!:. 2'f) oed Contact Surfaces of Equipment and UtensTIs Cleaned/Sanitized/Good Repair 26. Posting or Consumer Advisories (HeimYichIRaw She!lii.sh Wamin9lBuffet Plate) 27. FOod Establishment Permit . , , ':~fu'-:<'<'<. '~~;..';:: "I'::~~"l:,\r.~"-""";':"""'-"'~~Co,,,,,,,,,,,~::::<:,,,,,,=,,,-'x;.N'""'"";'[1"'c~"d90-:-Da~"-~~.N-'~~l' .,,~"""'t'~i5..~~r~r.-~F.aW~' t ~ - h.~.''''''''';~''';~~; :~uz:?~~.!.e..~.~!~j.~:!,:I~~QS...:~~~~, ~~,(E;::~on;~".....~.1..2~~?_~~~ ....J~-~~~~~~~B2.~.!J....~~~~'t::--...~._--- .. - 5Pts 4 Pts 3 Pts' ,:,~lil1 ~ /1 roW Demems :=oUow-up Imp . YES NO Flecelved 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. Garbage & refuse containers covered: adequate number. insect/rodent proof, frequency of disposaVclean. Clean clothes. hair restr.ai~ts A~' Floors. constructed, drained, clean, good ~epair. cov~ring " mstal1ation. dustless clealllng h1~(no~s,' : ' , . Food (ice) contact surfaces: designed. constructed. maintained, iIJstalIed. located. . , Non-food contact surfaces: designed. constructed. maintained. installed. located. A-~ Walls. ceiling, attached equipment: constructed. good rep-aTr. Clean, surfaces. dustless cleaning methods. - ~ Ware washing facilities, designed. constructed, maintained, installed, located, operated. 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 pro\'ided, facilities clean, located properly _ Wiping cloths: clean, use restricted, _ "-- Non-food contaci surfaces of ~quipment and utene 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. i:4::;;;~:;iiji;;;;c:n CORRECTIVE ACTIONS TO ENSURE SAFE FOOD ~f i\O. t. COOLl:\G - Potentially hazardous food cooled from 140'F to 70" F more than 2 hours OR 70'F to 410F (4S"F) more than 4 hours OR prepareckfoods cooled to 41 OF (45'F) more than 4 hours: ACTION: Voluntary destruction COLD HOLD - Potentially hazardous f~od held above 410F (45 OF) more than 4 hours: ACTIO~: Voluntarj' destruction - Potentiallrhazardous food held above 410F (4S0F) less than 4 hours: ACTIOX: Rapid cool. (e.g,lee bath) 10 HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO~: Yoluntar:r destruction - Potentially hJZardous food held below 1~0. F I.ess than 4 hours: ACTION: R:Jpid reheat to 163 OF or more' COOKl:\G . Potentially hazardous foods undercooked: ACTIO:\: Re~ook to proper temperature R\PID REHEA TI~G - Cold potentiallyhazardous food improperly reheated: ACTIO:'\: Reheat rapid!;.' to 16soF HA1\"D WASHI:\G - Food employees 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 specifled in the Rules. ' APPROVED SOURCE/S'OUi'W CO:'\DITIO;-.I- Foods from unapproyed sources/unsound condition: ACTfo:'\: Detention or roluntal')' destruction. PROPER J-L.\~DLlSG OF READY ~TO.EA T FOODS - Ready to Eat foods handled with bare h:lnds ilnd employee did not properly wash hands beCore handling: ACTIO:\: Yolun!ar;.' destruction CROSS CO:-'T A;\rr~.-\ TIO;-'; OF RA, W/COOKED FOODS - Ready-to-Eat foods conl:lminated b;.' ra\\' po'tentiall)' hazardous food,: ACTIO:'\: Voluntar;.' destruction of ready to eat foods APPRO\'ED SYSTDf - HACC? Plans for ROP, shellfish tanks, nri:lnces. others, Written procedure for time as a public he~lth control.