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HomeMy WebLinkAboutHP Presbyterian Church -) DALLAS comITY HEALTH AND HU~!AN SERVICES , Environmental He~lth Division 2377 N. Stemmons Frwy - Room 607 D~lI~s, Texas 75207 . (214) 819-2115 Fax: (214) 819-2868 RETAIL Foqn ~TABLisHMENT INSPECTIO~,.~PQRT.: P~secfInspeetion: Re~ular / Followup_ Ccmplaint_ OtJ1er_ Date --2&-0' 'Establi;shmenl: ~. 6nl{v/ /if)IJF DEtYtERrrsi {R([~nnKUHaRaii1i"~''''OiJ''''~WR'''''''''dit€-''~t-; ?: '41P.tSf"':.~~WiOlatonS?Be'''u-v~J~e&r~Te.~Hecw.em:fi1tion.~ f. ~(.."".l<. !J.~_, -..- ".... _ ..____q '~'-"-'-'~'__'_________'.'N__ __.__". 6. Personnel \'11th InfecUOns Restiictedrc::xc1uded 7. Proper/Adequate H2l1dwashing 8. Good Hygienic P ..#c.cu.{5alifl rin~JnglSmokinglOther) Approved Sour eling 10. ~ound Cond"rtion 11. propel Handling of Ready-To-Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP PlanslTime as Public Health Control) 14, Water Supply -ApproYed Source/Sufficient CapacitylHot and Cold Under Pressure O"EM. E~Rffs~ ;f..~dti~~~Wn8'fE-~. '(UlP' . metrt!ff~Rtlir~.".~his~~~:tfr?eW~~~r~~ ...,., .-.-:-.. '<5~'r.J' 'Yi?!" . ""'ti~~.J;,-~., '<"~."""I'~'''''''~''>'~''''';\n~"-""""",,,,:,;~;o'1<';:1'::.'? .", ,.."i:>W;..'f. ~,:/3~~iS .,;<.:-; ,WIO a ons~egulre, mrn.e<:liare:~TTectNer....uon''''I'\."t,lo,' . L .~. .. .\..^\;:....... '<".:~..(,;.-;.', )-:,.~.;;/-;,~4~:.:~~;:;...;..~..,..~:.:~~.~oC':;,~'f,:~:....,.~~~~~'lo;,.:r*''$~:~y,.-:-~.::.,......,...~.(',,).t~.,...~1."~~~~~;.....t:''J:~"If-1:::....~. '. 15: Equipment Adequale 10 Maintain Product Temperalure 16. Handwash FacTIities Adequale and Accessible 17. Handwash Facmti es with Soap and Towels 18, No Evjdence of Insect Contamination. 19. No Evidence of BodentslOOler Animals 20..Toxic Items Properly LaheledlStorecllUsed 21. Manual Ware washing and Sanitizing at ( ) ppml'tem rafu 22. Mechanical Warewashing and Sanitizing at ('~':; ) pp 23. Approved SewageN{aslewaler Disposal System, Proper 24. Thermometers P{ovidec:llAccurate/Properly Calibrated (=l:.2'F) . Food Contact Surfaces of Equipment and Utensils Cleanec:llSanitizedlGood Repair 26. Posting of Consumer Advisories (HeimlichlRaw SheTlfish WaminglSuffet Plate) . 27. FOod Establishment Permit . .' . . . . ': SUbkita~ '~i::>~..r. ~'I'::~~..!"<;l:<"r.~~"~.o'''''''-''''~~~''~~'''''';'''''''''~N~-o;~BE6i~~{i7Da~~-n.'''':!N~'.!;t>"""""'l' ',f~t""'~~e' -r~~=F~~~ .#12 . ~". .........._~..:~8 l~u~~~.!.e..;a.~!~~.t~:I~~~:".?...~~;~~...~'(c:;~ro~.........:l....~. ._..._~_~ ~...T~-~1~~~~~.ml;J.!J;...~..";".~~..~...z..~,.. .. ~. . 5Pts 4 Pts 3 Pts 1 foW Demerits FoUOW-tlp Insp YES NO ReceIved b (u~"u ,.\,-/,' 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 cffood (ice) minimized. Utensils properly stored. Garbage & refuse containers covered: adequate number . , Insect/rodent proof, frequency of disposal/clean. Clean clothes, hair restraints Food (ice) l:ontact surfaces: designed, constructed. maintained, installed, located. . . Floors. constructed, drained, clean, good repair, cov~ring '.' installation, dustless cleaning methoqs.' . . Non-food contact surfaces: designed, constructed, maintained, installed, located. .i! Walls, ceiling, attached equipment: constructed, good repair, 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 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 properl):'.stored. ... Toilet rooms enclosed, self-closing doors, fixtures, good repair, dean, proper waste receptacles. Registered Food Service Manager registered with City~ on site. ;:Ml'\O. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI:'\G - Potentia!!;; hazardous food cooled from J400F to 700F more than 2 hours OR 70'F to 410F (4S0F) more than 4 hours OR preparec!::foods cooled to 41 'F (4S0F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD. Potentially hazardous food held above 410F (45 OF) more than 4 hours: ACfIO:'\: Voluntary destruction - Potentiall)' hazardous food held above 410F (45 OF) less than 4 hours: ACfIO:-i: Rapid cool. (e,g. ice bath) · 3. HOT HOLD - Potentially hazardous food held below J400F more than 4 hours: ACfIO='<: Voluntal')' destruction - Potentially hazardous food held below 1400 F I.ess than 4 hours: ACfIO(\: Rapid reheat to 1650 f or more . COOKI:\G - Potentially hazardous foods undercooked: ACfIO~: Re~ook to proper temperature 4. 5. R.\.PID REHEATI='<G . Cold potentially hazardous food improperly reheated: ACfIO>,,: Reheat rapidly to 16soF HA>"D WASHI:'\G . Food emplo)'ees observed not washing hands: ACfIO=,<: Emplo)"ecs should be instrucled to wash hands before starting' work and after smoking, eating, drinking. using the toilet, and all other times specified in the Rules. . 7. 3. , . APPRO\"ED SOURCE/SOUi\D CO:'\DITIO:-l- Foods from unapproved sources/unsound condition: ACft"OX: Detention or \'oluntalj' 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: ACfIO:'\: \"oluntar)' destruction . CROSS CO;\7 A:\II:'\ATIOX OF R.\ W/COOKED FOODS. Ready-to-Eat foods contaminated b)' raw poientially hazardous food.: ACfIOX: Vol un tar)' destruction of read)' to eat foods APPROVED SYSTDI . HACCP Plans for ROP, shellfish tanks, \'ari~nces. olhers, Written procedure for time as a public health control. >,10 II. :2.