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HomeMy WebLinkAboutKathleen's Art Cafe & Bakery DALLAS COUNTY HEALTH AND HUlIIAN SERVICES . Environmenbl Health DivisIon 2377 N. Stemmons Frwy - Room 607 Dal121, Texas 75207 . (214) 819-2115 Fax: (214) 819-2868 " . ~I PUIl'ose opnspeclion: Regular _ FoUowup _ CompIaint_ Other_ RETAIL FOOD ESTABLISHMENT iNSPE'CTION REPORT ,. . -.0 . . .: Date 3--/~ 0(" 'Eslabli.shmenl: PhysTcal Address: . .........:E. '-. .:S~ {E--""; p.1T 'tfe'm"''':::rnlU(emrrt~t ....-d~-...~tt~.. q~~~~~m,..~~t_;,"".Bf7""'~ate-"G<r~~./-Uctz~""~~~ '.;{:?.:OO}",,':"~ ~. " .aJ.lo.~_ _ ~~l.!t{e;dl1. _,... J..... ::1.. _.0:.. ..J~.~.. .oll~", 1. Proper Cooting for Coo'l:edIPrepared Food Coldr;old (41'F/45'F) " Hot Hold (140'F) 4. . Proper Cooklng Temperatures per PHF 5, Rapid Reheating (16S'F In 2 Hrs) FoodlTem~eraturesOM'.tAaJ 8~lS -I (,S'vt:" H/f& JI&D If./I7J7'Ue:5-J3 t~ '. ...~._...............~. :,,-' ~~t';;"~:':"""""-~~';;:~"''''.'''\:W:('''~::.'?rr.^'''~-'''~~':.2fl!.'''')&'"..,a,....~:.---::....::~.;~,,~. _ _ DEMERITS. !p.erso nn'e lJHan d llOgJ;S ource':Ren U I rementS>;:f{.' ?X4TRtS)~~~~iv.a?rtrbti~B~"u""1Jmrneffi-aiK{$"<<eclNe~ti"on~ .'f. ,(.~.... ~..,.., --:. ..,..... ..-...._q .~_...._._._._..._,,_..__._...___. . __.__co . 6. Personnel with Infections Restrictedrc.xcluded 7. Proper/Adequate H2f1dwashing 8. Good Hygienic Pcac:tiees (EatinglDrinkin,glSrnolcingJOther) 9, Approved Source.lL.2beling 10. S.ound Conortion . 11. proper Handling of Ready-To-Eat Foods Cross-Coritaminalio . ed Foods/Other ,Approved Sysle CCP PI ' Ime as Public Health Control) 14. Waler Supply -Appr ouree/Sufficient CapacitylHol and Cold Under Pressure D'EME'"Rfts~~llF::a"~tl@~nd~'C~UJ~P' . m~!ft7fi1';{uir~Jits~~~~r;~~~~~~~!#~~~~: "" ~ ........ "fjl"<>'''.' ,;'..-t ""'" ."'~., . ...~_.. .. ~'''''''''''.~'''''''!'. .' .,......""'. '--'''''~;.i -;.::i.; -;).'i-'~'1::'""I':r''''r-:'.'~~~~1')>O''!r.-.",,''':::'>.';,. . 4o"'".73;Pts ~<;".o:!: ',V-'I61ations~ equlre.lmme{Jlcrte'COrrectNe nl;.uon ....... .tl O-;'=~:(:Ja~~:. --;::.....,\. ..;.....::..... ;..(~7~ ":~;:-!b---;;:.."'~-::;~J..4;.;;>;(~Jo,-,."i.~~~,..,.li';:~~)~:~c>.:1~>!:oi"'~~::,..t~-:'lo:~".~;.::..:,.t'I'~.~t'.,;);,:~~I!-~~~;~~~<<t~;:,...'!'<.~ '. .. , 27. FOod Establishment Pernt . .' . .' .'. . . . .:~t~\&m '~~Vi 'Y~<;E<m;':;-'~'('-~R"-''''~~''->V~g:jj~~'1f2f~''dOO"':Da~~~Ff~rns-~~~~~cl1R~ t . "a......._~_._:: #0 ..............!.e.:?..a...._:!,,:.t.:I~~QS_..:....~~~ _tr_...._ ~_,."",. r~.......~........._~,_"!_~.... ~~.~,..jJ-...;..:..-_~~~...>o..!,..t....~.,.,.......~..~ 5 Pts 4 Pts 3 Pt . 15;EquipmenlAdequale 10 Maintain Product Temperalure 16. Handwash FacTIities Adequate and Accessible 17. Handwash Facilities with Soap and Towels 18, No EvJd ence of Insect Contamination . 19, No Evidence of RooenlslOther Animals 20..Toxic Items Properly l2heledJStoredlUsed 21. Manual Warewashing and Sanitizing at ( ) pprnltemperature 22. Mechanical Warewashing and Sanitizing at ( ) ppmltemperature 23, Approved Sewa,geN/astewater Disposal System, Proper Disposal 24. Thermometers ProvidedlAccurale/?roperly Calibrated (:t.2'F) . Food Conl:act Surfaces of Equipment and UtensTIs aeanedJSanitizedlGood Repair 26. Posling of Consumer Advisories (Heimlich/Raw Shellfish WamingIBuffet Plate) .' ~ " If rot.2l Demems ?oUOW-t1p Insp YES NO ReceIved 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 .JDinimized. Utensils properly stored. ?le~nclO<hes,S. ... .. Food (ice) contact surfaces: designed, constructed, maintained, iIJstalled, located. " , Non-food contact surfaces: desi ~,constructe maintained, installed, lo~~d. " \~lJrwt~rfac{i~8~1~sttfei?t"aintained, installed, located, operated. .4~ Garbage & refuse contai r insect/rodent proof, frequen Floors, constructed, drained,c1ean, good repair, cov~ring installation, dustless cleaning metho~s." : . , ~ Walls, ceiling, attached equipment: constructed, good repair, clean, surfaces, dustless cleaning methods. Lighting provided as r7quired, 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 pro\'ided, 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. ,{, Clean, soiled linen properly stored. Plumbing: installe, aintained. /h I' f6i1e~oo1ifs11c~sed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Registered Food Service Manager registered with City~ on site. :~l i\O, 1. COOLl:-\G - Pot~nti<llly hazardous food cooled from 1400F to 700F mor~ than 2 hours OR 70' F to 410F (45 OF) more than 4 hours OR prep<lrecl::foods cooled t04loF (4S0F) more than 4 hours: ACTION: Voluntary destruction CORRECTIVE ACTIONS TO ENSURE SAFE FOOD 2. COLD HOLD - Pot~ntiallj' hazardous food held above 410F (45 OF) more th<ln 4 hours: ACTIO:'i: Voluntary destruction - Potentially hazardous food held above 410F (4S0F) less than 4 hours: ACTIO:>:: Rapid cool. (e.g. ice bath) 3. HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO:'i: Voluntary destruction . Potentially h:uardous food held below l.JooF I,ess than 4 hours: ACTIO,,: Rapid reheat to 16S"F or more" ~. COOKI:'iG - Potentially hazardous foods undercooked: ACTIO:\: Re~ook to proper temperature 5. R-\PID REHEA TI:\'G - Cold potentiallyhazardous food improperly reheated: ACTIO:\': Reheat rapidl)' to 16soF I. HAi\D WASHI"G - Food employees observed not washing hands: AcrIO:>:: Emplo)'ecs 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. . " , 1,10 APPRO\'ED SOURCE/SOVKD CO:'iDITlON - Foods from unappro\'ed sources/unsound condition: ACTr'O:'i: Detention orroluntalj' destruction I. PROPER HA:'iDLlSG OF READY~TO-EAT FOODS - Ready to Eat foods h<lndJcd with bm h<lnds <lnd employee did not properly \\'<lSh hands before handling: ACTIO:'i: \'oIunt3rj' destruction 2. CROSS CO:-'T A:lllSA TIO:'i OF RAW/COOKED FOODS. Re<ldy-to-Eat foods cont:lmin<lt~d by raw poientially hazardous food;: ACfIO:'i: \'oluntarj" destruction of ready to eat foods 3. APPRO\'ED SYSTE.'I - HACC? PJ<lns for ROP, shellfish tanks, \'arillnc~s. oth~rs. \\'ritt~n proc~dur~ for lime as a public h~alth control.