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HomeMy WebLinkAboutJD's Chippery DA~i..ASCOUNTY HEALTH AND HU~iAN SERVICES Environmenbl He21th Division 2377 N. StemmonsFrwy-Room 607 D2i121, Texas 75207 . (214) 819-1115 F~x: (214) 819-:2868 RETAIL FOOD ~TABLISHMENT INSPECrION REPORT ' ., .. .. . .: .- . -.0 . P~ose opnspection: Regular _ Follow up _ Complaint_ Other_ Date ,-5:'" 04; '. " . D EMER'fi'Si {8ers8AA'e!l]Ha n'aHn""""ooti"'~~-Ft~dirl"m"'mfg~; :::"" ~-'"1''' .~~~=-, 'm~':-:"""':,.t.::~" . ~..:o.:-"''''''~J~)'o''''' .......:'Jlooo~ "~":-"(':C'''.",~~u:'''!'''..r.... f.-~(41J~tsJ~~ L1q1~_on~.J3.Etql:!!@'.; ,mm~C:TI.~l~;Q9.!I~.~:~l:i_9.Q", 6. Personnel with Infections RestrictedlExc1uded 7. Proper/Adequale Handwashing 8. Good Hygienic Practices (Ealing!DrinkinglSmokingJOther) 9. Appraved SourcelL2.beling 1 O. ~ound CondItion' 11. praper Handling .of Ready-To-Eal Foods 12. Crass-Contaminalion of Raw/Coo1<ed Foods/Other 13. Approved Syslems (HACCP PlatlSfTime as Public Health Conlrol) 14. Water Supply -Approved SaurcelSLrfficient Capacityn-tat and Cold Under Pressure D.EME"Rri:s~ l~b!lliY~rrd~'~liT~p. m;J~!fttHerifirr~nts~~~~W1~~~1? "":1 "-~.. "fl'''''!':.' ,~'J . '-tio., ."~., "'''--.. -"';' _........:,..~""....!..H~.............'.'V,...~;.; -:::.: -;;"~'~";:;""l'~' ,,~' .. ~~73!P.tS ~:::.:; WlO a ons~egUlre.lmrl1e:(liate:~rrectNe:r-....uon .,'fV .t,.O'::' .} .:." a .. ,\. ........ ....... "".:'!I~~.~', >....-:)~.;~.".....:t~ ::::~:;\;(';:";A<~"" ..~:):.',;~'''';:~'!)~:~.c>.~~~~z.~~::'*-t''$,:>:~"",~-.::.,....~.~:r,~);,t~'''-:I!-~~~;~~r:'<<~~~:,...~ " 15; Equipment Adequale 100 Mainlain Product Temperalure 16. Handwash FacTIities Adequate and Accessible 17. Handwash Facilities wit'l Soap and Tawels 18, No Evjdence .of Insect Contamination. 19. No Evidence of RooentslOther Animals 20.,Toxic Hems Praperly LabeledlStaredlUsed 21. Manual Warewashing and Sani6zing at ( ) ppl'Tlltemperalure 22. Mechanical Warewashing and Sanitizing at ( ) ppl'Tlltemperature 23. Appraved SewageNfastewaler Disposal System, Proper Disposal 24. Thennometers PraYidedlAccurate/?rapeny Calibrated (.:t2'F) 25. Food Contact Surfaces .of Equipment and Utensils CleanedlSanitize<llGood Repair 26. Posting of Consumer Advisories (HeimlicWRaw She1Jfi.sh WaminglSuffet Plate) . 27. FOod EslabDshment Pennit.' . , . . ':~fu1s:'<';:. '~~"":r: ~'I'::~::;.!"'''M(r.;S~''''''~.o,,,,,,,,,,,,,,~:,,,,,,~~,,,,~:,,-';r..N'''''"'o;~o'~'-dSO"':'Da~'''''~-n..~.N-'~""""'I'{~~~s'r~ail~~ i. . #.... ........-. ..;~~; i~ u TE.~~.te..~.~!::;::.~~:I'rZf~QS"':2.~~~~(r~ 'f c:;~on~......~...~. .._~/_~ ~~ .....J'~-...:",,~~~~~.2(?~ll...~..;.....,.-....-:--._--~ .. ... 5 Pts . 4Pts 3Pts' .' ~ .. Inspe~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 restrai~ts , - I. IV.. ~ Garbage & refuse containers covered: adequate number, i o. nt proof, frequen~,)osaVclean. ., F oars, c structed, draine"Wod repair, covering on, dustless cleaning metho~s.' . . Food (ice) contact surfaces: designed, constructed. maintained. i~stalled, located. . . 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 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. _ ~on-food contact surface.s of equipment and uten '1 Single-service articles, storage, dispensing. Premises maintained' free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Complete separation from living/sleeping quarters, Laundry. Clean, soiled linen properly stored. Toilet rooms encl self-closing doors, fixtures, good repair, clean, proper waSte receptacles. Registered Food Service Manager registered with City; on site. :;\) ;-';0, 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLl:'\G - Potentially hazardous food cooled from 140'F to 70' F more than 2 hours OR 70'F to 4 I OF (4S0F) more than 4 hours OR preparec!::foods cooled to 4 I OF (4S0F) more than 4 hours: ACTION: Voluntar)' destruction 2. COLD HOLD - Potentiall)' hazardous food held above 41 OF (45 OF) more than 4 hours: ACTIO:'\: Yoluntarj' destruction - Potentiall)' hazardous food held above 410F (4S'F) Jess than 4 hours: ACTlO:'\: Rapid cool. (e.g. ice bath) 3. HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO:'\: Vol un tar)' destruclion - Potentially h=dous food held below l-IooF I,ess than 4 hours: ACTIO,,: R:lpid reheat to 1650F or more' COOKI:'\G - Potentially hazardous foods undercooked: ACTIO:'\: Re~ook to proper temperature R~PID REHEA Tr:'\G - Cold potentiall)' hazardous food improperly reheated: ACTIO:'\: Reheat rapidl)' to 1650F t ;. 7. HAi'\D WASHI:'\G - Food emplo)'ees observed not washing hands: ACTIO:'\; Employees should be instructed to wash hands before starting work and :lfter smoking, eating, drinking, using the loilet, and all other times specified in the Rules. . I. , " APPROYED SOURCE/SOUND CO:'\DITIO;'ll- Foods from unappro\"ed sources/unsound condition: ACTr'O:'\: Detention or roluntalj' destruction. PROPER H.-\:'\DLI.\"G OF READY~TO-EA T FOODS - Ready to Eat foods handled with bare hands ilnd employee did not properly wash hands before handfing: ACTIO:'\: \'oluntar)' destruction 1,10 2. CROSS CO:-'T A:"II!:'\A TIO:'\ OF R.!.. W/COOKED FOODS. Re:ldy-to-Eat foods conl:lminated by raw poientiall)' hazardous foods: ACTW:'\: Voluntary destruction ofreadj" to eat foods 3, APPRO\'ED SYSTE:"II - HAeCp Plans for ROP, shellfish tanks, variances. others, Written procedure fOr time as a public health control. j