HomeMy WebLinkAboutla Madeleine French Bakery
DALLAS COt::'iTY HEALTH AND HUMAN SERVICES
Enyironmental 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
IJ-I/- oG,
Establishment:
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6. Personnel with Infections RestrictedlExcluded
7. Proper/Adequate Handwashing
8, Good Hygienic Practices (EatingIDrinkinglSmokinglOther)
9. Approved SourcelLabeling
10. Sound Condttion '
11. Proper Handling of Ready-To-Eat Foods
ross-Contaminatio e:oodsIOther
13. Approved Syste ACCP Plan e as Public Health Control)
14. Water Supply - ree/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 In 'nation
Evidence 'odentslOther imals
20. Toxic Items P eled/StorecllUsed
21. Manuai WareWashing and Sanitizing at ( re
22. Mechanical Warewashing and Sanitizing at (
23. Approved SewageM'astewater Disposal System, r er ISposal
24. Thermometers Provided/AccuratelProperly Calibrated (:!:. 20F)
25. Food Contact Surfaces of Equipment and Utensns Cleaned/Sanitized/Good Repair
26. Posting of Consumer Advisories (HeimlichlRaw Shellfish Waming/Buffet Plate)
27. Food Establishment Permit
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Inspected by:
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ITEM NO.
1.
13.
2.
3.
4.
5.
7.
9,10
11.
12.
OTHER VIOLATIONS WHICH MUST BE CORRECTED
Outside storage area enclosures properly constructed, clean:
controlled incineration.
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Food (ice)contact surfaces: designed;constructeCl,
maintaine<;l, installed, located. .
, arbage & refuse conta', rS,covered: equate number,
'l'.J insect/rodent proof, frequ ", . posaI/clean.
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.( U Fl~O," %..6 ... ns.n;~ dra:x~,C',it,,::1 ;=,a,-:2, ' :;~6P repair, covering
, '.'-';~~rration, dustless cle_.~oa(' ,
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WaIls, ceiling, attached equipment: constructed, good
repair, clean, surfaces, dustless cleaning methods.
Non-food contact surfaces: designed, constructed,
maintained, installed, located.
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).
D~essingrooms - 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: instal
Clean, soiled linen properly stored.
Registered Food Service Manager registered with City, on
site.
Toilet rooms enclost!tt, self-closing doors, fixtures, good
repair, clean, proper waste receptacles.
CORRECTIVE ACTIONS TO ENSURE SAFE FOOD
COOLING - Potentially h~dous food cooled from 1400F to 700F more than 2 hours OR 700F to 41 OF (450F) more than 4 hours OR prepared foods
cooled to 41 OF (45 OF) more than 4 hours: ACTION: Voluntary destruction
COLD HOLD - Potentially h~dous food held above 41 OF (45'F) more than 4 hours: ACTION: Voluntary destruction
- Potentially h~dous food held above 4 I OF (450F) less than 4 hours: ACTION: Rapid cool. (e.g. Ice bath)
HOT HOLD - Potentially h~dous food held below 1400F more than 4 hours: ACTION: Voluntary destruction
- Potentially h~dous food held below 1400F ~ 4 hours: ACTION: Rapid reheat to 1650F or more
COOKING - Potentially h~dous foods undercooked: ACTIO~:Recook to proper temperature
RAPID REHEATING - Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidly to 1650F
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.
APPROVED SOURCE/SOUND CONDITION - Foods from unapproved sources/unsound condition: ACTION: Detention or voluntary destruction
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: Volunta~y de~truction
CROSS CONTAMINATION OF RAW/COOKED FOODS - Ready-to-Eat foods contaminated by raw potentially h~dous foods: ACTION:
Voluntary destruction of ready to eat foods
APPROVED SYSTEM - HACCP Plans for ROP, shellfish tanks, variances. others, Written procedure for time as a public health control.