Loading...
HomeMy WebLinkAboutHouston's Restaurant DA~LAS "cOUNTY HEALTH AND HUMAN SERVICES Environmental He21th Divi.sIon 2377 N. Stemmon.s FrU')' - Room 607 D2112$, Ten.s 75207 . (214) 819-:2115 Fax: (214) 819-:2868 A 'P~oseorrnspect1on: Re~ular./ FoUowup_ Complaint_ Other_ RETAIL FOOD ESTABLisHMENT INSPECTION REPORT . .' .. . w .. . .: . -.0. Date g'- 30'~D& 'EstabJi,shmenl: . TDA.f!:s f55 T1ItJ/~,IrJ.f7- PhyslcalAddress:8300A, . nE5TlY.,i . 'N1~ rr- . ......-:E. '.. ':S! tEPSo;R1T ti"e"m""'::"rJ(u"'f'EIi1m~~' ....'"'G~m~.'.' .' q~~~~ K"'~y..-:,m...~5)~_,.,....Bf}(....,'::Z',,~~^,.?-~ .......""............, .. : ,~I{:?J~t$J~"Z l.Y ~.a1-iQ.MJ3~!iL1l'{e;LmU!1=;iJla!.c:;;;~.11~<t1.\gJ.oO. ~..Jt 1. Proper Cool1ng for Cookedl?repared Food 2. Idf1old(41'FJ4S'f) " 3J..f1otHold(140'F) ~roper CooldngTemperatures per PHF 5. Rapid Reheating (16S'F In 2 Hrs) FoodlTemperature;L .fL. ?.,J:::' . ~'V7Jo:::~ U1f!!IJQr-s ~Ob, -. DEMERtfS'j (2e"rsgM:e1JBa[:j'anh~oti"'~~1~~6it€fu"'$Wt.r'f~~ ~"';-""!" '~""'~s:r..~". 'M~~:''''''''''-::~E~..:ot:-'''''''''~J'' "'~7O'~tn""""''''''''i'';'': ..~~. "'~''''.'J....,.~......P; f..~(41WSJ;!}.,~ }.jpl@g.D~,::,,",,_~qll!@;; .mm~_L~J~;,g.Q!J'J~~f~LJl_o..r.L!:;;_ S. Personnel with Infections RestrictedlExcluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (EalinglDrinkin,g!Smoking/Other) 9. Approved SourcelL.2beling 1 O. ~ound Conci'rtion . 11. proper Handling of 12. Cross-Contaminali n 01 Ra oodslOther 1.)6 13. Approved Systems P ai'iSlTime as Public Health Control) 14. Water Supply - Approy(Xj Source/Sufficient CapacltylHot and Cold Under Pressure D'EME"Rffs?~ r~btllii~~~na1'~UI~p. . M~!ft7fYe'riurr~nfs~~~ii1::;l~~#F 'fh",_~ "":1 ._;... '<fj~'r;'l ~"sr'""t ':';ti.~-;J;' -<<<.,.., ,<<,~" 0-. "lw..../-..,..~..,....'::I.;-;.-~......~::-.'.'l'A.. -c;tj-' -;....~~.::'t.~ . ~".{3!9.tS ~~~; ~,V-li>Ia ons~egUlre. mrnedlare::0vrT=-u...e' . on....'fU tlo-:, . . ;.. :." a . .. "0,1, ,._\::.'~.. .4";~;;~';;~)).-~~'~):~4/.:':'\;(';:"";.P.A""'~~~,;~'l":;~~~M""~':'Z~>!:1'~_::~t'l$~:~>>~:-.:::.~~~:r.~)o;f~'-:'!-~~~,~~r:-<f.:~~):....." " 15; Equipment Adequate to MainWn Product Temperature 16. Handwash FacTIities Adequate and Accessible 17. Handwash Facilities with Soap and Towels 18, No Evjdence of Insect Contamination. 19. No Evidence of RodenlslOtherAnimals 20..Toxic Items Properly Labeled/StoredlUsed 21. Manual Warewashing and Sanitizing at ( ) ppmllemperalure Mechanical Warewashing and Sanitizing at ( ) ppmllemperature 23. Approved Sewage/Wastewater Disposal System, Proper Disposal 24. Thermometers Pro..,;ded/AccurateJ?roperly Calibrated (:!:. 2'f) 5. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (Heimlich/Raw Shellfish WaminsIBuffet Plate) . 27. FOod Establishment Permit , ". , ::~furs::m: ':oihe~Vi6fti6nS\E<m;"'"":;.!""'--:R"~''''~co'''"''~Rii~NCt"'1iCf~~dOO"':Da~~~Ff~~~~~ff0b~~1R~ ~ ".........-..-.-. .:,. ......."-.t....?......_..~.~.)'r-:f~QS_..:...~~~_m..._ "'-,...... (,............;..Iooo...,......_~t_~_~..., J!~.~....!.J~_~~~...2:i!!.:ow~~..........--......... 5 Pts . 4 Pts (!).opJ SISM Lu..1E'S 1ft ~ . 3Pts' 'eIc"fu .n~~ 'F &-tJ1)i^ff., e-sv'l'JQ)~r: " /. ~~ ..-' '. .. ID fot2l Demerits ;=ollow -up Ins p YES NO ReceIved by:. Inspec;tcd 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 of food (ice) minimized. Utensils properly stored. Clean clothes, hair restraints L Garbage & refuse containers covered: adequate number, insect/rodent proof, frequency of disposaVclean. Food (ice) contact surfaces: designed. constructed. maintained, installed, located. " " F1oc:>\:tJ;onstructed, drained, clean, good repair, cov~ring '" installation, dustless cleaning methoqs." " " " 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 r~quired, fixtures shielded. Ventilation: Rooms and equipment - 've~ted as required. Accurate thennometers, 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. ~ ~egistered Food Service Manager registered with City; on A.'!./, rrc'Ee 6/vOJ 1S.0.xs /7) IfCG.If~.It Il~ CORRECTIVE ACTIONS TO ENSURE SAFE FOOD Clean, soiled linen properly stored. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. ::\1 1'0. 1. COOLI:\G . Potentially hazardous food cooled from 140' f to 70' f more than 2 hours OR 70 l F to 41' f (4S'F) more than 4 hours OR prepare<!:foods cooled to 410F (4S'F) more than 4 hours: ACTION: Voluntarj' destruction 2. COLD HOLD - Potentially hazardous food held above 41 'F (4S Of) more than 4 hours: ACTIO:\: Voluntary destruction - Potentially hazardous food held above 41' F (4S'F) less than 4 hours: ACTIO:\': Rapid cool. (e.g. ice bath) 3. HOT HOLD - Potentially hazardous food held below 140'F more than 4 hours: ACTIO~: Voluntary destruction - Potentially hazardous food held below I.JO'F I,ess than 4 hours: ACTIOl'\: Rapid reheat to I6S'f or more" 4. COOKJ:\G . Potentially hazardous foods undercooked: ACTIO~: Re~ook to proper temperature 5. R-\PID REHEA TI:\G . Cold potentiallyhazardous food improperly reheated: ACTIO:\': Reheat rapidly to I6S'f 7. HAi'\D WASHI:'\G - Food employees observed not washing hands: ACTIO~: Emplo)'ees should be instructed to wash hands before starting work and after smoking, ealing, drinking, using the toilet, and all other times specified in the Rules. " " , >,10 APPROVED SOURCE/SOVKD CO:\DITIO;'II- Foods from unapproyed sourct:slunsound condition: ACTfOl'\: Detention or roluntal')' destruction. ! 1. PROPER l-L.\.:\DLI.\'G OF READY:TO-EA T fOODS - Ready 10 Eat foods handled \\'ith bm hands and employee did not properly \\'ash hands before handling: ACTIO:'\': \'oluntal')' destruction 2. CROSS CO:'\T A:lIl:\A Tro:\' OF R-\ W/COOKED FOODS. Ready-to-Eat foods contaminated by ra\\' po"tentially hazardous foods: ACTIO:'\: Voluntary destruction of read)' to eat foods 3. APPROVED SYSTDI . HACCP Plans for ROP, shellfish tanks, yariances. others, Written procedure for time as a public health control.