HomeMy WebLinkAboutGreat Harvest Bread Company
DALLAS COl"='iTY HEALTH AND HUMAN SERVICES
Environmental Health Division
2377 N. Stem mons Frwy - Room' 607
Dallas. Texas 75207
(214) 819-2115 Fax: (214) 819-2868
RETAIL FOOD ESTABLISHMENT INSPECTION REPORT
Purpose of Inspection: Regular ,/' ~ Follow up _ Complaint _ Other_
Date '1-/1-0&
Establishment: l':tE-Ar J1;tt;:?, Vi;;?) T
I Physical Address: G 27 SiVJD....
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1. Proper Cooling for CookecllPrepared Food
Cold Hold (41'F/45'F)
3. Hot Hold (140'F)
4. Proper Cooking Temperatures per PHF
5. Rapid Reheating (1650F in 2 Hrs)
Foodffemperatures,B~ 1~
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6. Personnel with Infections RestrictedlExcluded
7. Proper/Adequate Handwashlng
8. Good Hygienic Practices (Eating/Drinking/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 PlansI'lime as Public Health Control)
14. Water Supply - Approved Source/Sufficient CapacitylHot and Cold Under Pressure
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15. Equipment Adequate to Maintain 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 Labeled/StoredlUsed
21. Manual WareWashlng and Sanitizing ate
22. Mechanical Warewashing and Sanitizing at (,. m/lemperature
23. Approved SewageNIastewater Disposal System. Proper Disposal
24. Thermometers Provided/AccuratelProperly Calibrated (:i:. 20F)
25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
26. Posting of Consumer Advisories (HeimlichlAaw Shellfish WaminglBuffet Plate)
27. Food Establishment Permit
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5 Pt'
4 Pts
3 Pts
COMMENTS:
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\0
Total Demerits
Follow-up Insp Received by-
YES NO
tt.
ITEM NO.
t.
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 ,.. ~. .. ed. Utensils properly stored.
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Clean cJ<STh , hair restraints
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Food,~ ~on$ , es:d~signed~constructed,
maintain~talled, located. ' . .
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Non - food conta~tSur.faces: designed, constructed,
maintained, installed, located.
Garbage & refuse containers covered: adequate number,
insect/rodent proof, frequency of dispos
. Floors~~o~triJct~'d, drained, c} n, gQ9_cJI~~ . ering
, inst'allatio1'1, dustless cleaning metb~_ .
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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 140CF to 70'F more than 2 hours OR 70cF to 41cF (4SCF) more than 4 hours OR prepared foods
cooled to 41cF (4S'F) more than 4 hours: ACTION: Voluntary destruction
2.
COLD HOLD - Potentially hazardous food held above 4lcF (45'F) more than 4 hours: ACTION: Voluntary destruction
- Potentially hazardous food held above 4lcF (4SCF) less than 4 hours: ACTION: Rapid cool. (e.g. ice bath)
HOT HOLD - Potentially hazardous food held below 140cF more than 4 hours: ACTION: Voluntary destruction
- Potentially hazardous food held below l40cF less than 4 hours: ACTION: Rapid reheat to 1650F or more
3.
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 CONT Al'flINA TION OF RAW/COOKED FOODS - Ready-to-Eat foods 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.