HomeMy WebLinkAboutLa Paesana Italian Restaurant
DA~i..AS .COUNTY HEALTH AND HUMAN SERVICES
Environment:l.l He:l.lth DivisIon
2377 N. Stemmons Frwy - Room 607
Xhll:a, Tex:u 75207 .
(214) 819-:2.115 F:l.x: (214) 819-:2868
RETAIL FO OD ESTABLISHMENT iNSPE'CrION REPqRT
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Pu.rposeopnspcl:tion: Regular V Fcillowup_ Comphint_ Other_
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6. Personnel 'nith tnrections Resticteclr.::xcluded
7. Proper/Adequate H2.fldwashing
8. Good Hygienic P .~ rinkin,glSrr..okingJOther)
Approved Sou elt.2beling
1 O. ~ound Concrti
11. proper Handling of Rea -at Foods
12.. Cross-Contamination of Raw/Coo1-:ed Foods/Other
13. Approved Systems (HACCP PI2.flSTTime as Public Health Centrol)
14. Water Supply -Approved Source/Sufficient CapacitylHot and Cold Under Pressure
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1 S;EquipmenlAdequale to Maintain Product Temperatvre
16. Handwash Facnities Adequate and Accessible
17. Handwash Facilities with Soap and Towels
18, No Evjdence or Insect COntaminalion
19. No Evidence or RodenWOther Anim3!s
20..Toxic llems Properly LEheledlStoredlUsed
21. Manual Warewashing and San!~zing at ( ) pp hue
22. Mechanical Warewashing and Sanitizing at (~ perature
23. Approved SewageN{astewater Disposal System, isposal
24. Thennometers ProvidedlACClJralel?roperiy Cclibraled (.:!:. 2'F)
25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
26. Posting of Consumer Advisones (Heimlidv'Raw Shell'fish Wamin,gIBuffet PIal e)
27. FOod EstabTIshment Permit . . ,
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Inspe~lc:d 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 offood (ice) minimized. Utensils properly stored.
Garbage & refuse containers covered: adequate number,
insect/rodent proof, frequency of disposaVclean.
Clean clothes, hair resn:ai~ts
.'
Floors,c6nstructe.~, drained, clean, good ~epair, coY~ring '.'
installation, dustless cleaning metho~s.' . .
Food (ice) contact surfaces: designed, constructed,
maintained, ilJstalled, 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, constructe'd, 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 pro\'ided, facilities
clean, located properly
Wiping cloths: clean, use restricted.
l,-Non-food contac't surfaces of equipment and ute
.-
Single-service articles, storage, dispensing.
Premises maintained' free of litter, unnecessary articles,
cleaning maintenance equipment properly stores.
Authorized personnel.
No re-use of single service articles.
Complete separation from living/sleeping quarters.
Laundry.
.,
Plumbing: installed, maintained.
Clean, soiled linen properly stored.
Toilet rooms enclosed, self-closing doors, fixtures, good
repair, clean, proper waste receptacles.
Registered Food Service Manager registered with City; on
site.
11;'\0.
CORRECTIVE ACTIONS TO ENSURE SAFE FOOD
COOLI:\G - Potentially h:uardous food cooled from 1400F to 700F more than 2 hours OR 70'F to 4 I OF (4S'F) more than 4 hours OR preparecl:foods
cooled to 4 I 'F (4S0F) more than 4 hours: ACTION: Voluntar,)' destruction
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COLD HOLD - Potentially h:uardous food held above 41 OF (4S0F) more than 4 hours: ACTIOX: Voluntary destruction
- Potentially hazardous food held above 410F (4S0F) less than 4 hours: ACTIO;\,: Rapid cool. (e.g. Ice bath)
HOT HOLD - Potentially hazardous food held below140oF more than 4 hours: ACTIOX: \'oluntaQ' destruclion
- Potentially hJU!dous food held below 1-10 OF I.ess than 4 hours: ACTION: Rapid reheat to I65'f or more'
COOKI:\G - Potentially hazardous foods undercooked: ACTIO:\: Re~ook to proper temperature
R~PID REHEA TrXG . Cold potentially hazardous food improperly reheated: ACTIO:\': Reheat rapidl,)' to I65'F
HA:\"D WASHI:\"G. Food employees observed not washing hands: ACTIOX: Emploj'ecs should be instructed to wash h:lnds before starting \York
and after smoking, cating, drinking, using the toilet, and all other times specified in the Rules. '
APPROYEDSOURCEIS'OUi\D CO:\DITIO;'ll- Foods from unapproyed sources/unsound condition: ACTIO:'\: Detention or roluntar:r destruction
PROPER HA.:\DLI.\"G OF READY~TO.EA T FOODS - Read;, to Eat foods handled with bllre h::mds and employee did not properly wash hands before
handling: ACTIO:\: \'olunfar,)' destruction .
CROSS CO.'.! A:lII:\"A TIO:\' OF R-\ W/COOKED FOODS. Ready-to.Eat foods contaminated by raw po'tentially h:u:a.rdous food;: ACTIO:'\:
Voluntar.r destruction of ready to eat foods
APPROVED SYSTE:'II . HACC? Plans for ROP, shellfish tanks, variances, others. Written procedure for time as a public he~lth control.