Loading...
HomeMy WebLinkAboutMango's Thai Cuisine DALLAS COUNTY HEALTH AND HUMAN SERVICES ' Environmenbl He2lth Divi.sion 2371 N. SternmolU Frwy - Room 607 D211u, Tex2.$ 75207 . (214) 819-2115 fax: (214) 819-2868 RETAIL FOOD ESTABLisHMENT iNSPE'CTION REPORT - ,. '. .. . ": -.. . 'P~05eopn5pcction: Regular / Followup_ Complaint_ Other_ Date 8 - /....: 0 C,: 'Establi,shment: '.f./I AN GO~I V IS/AlE Physlcal Address: /jJi J..) 8 Lt'VE/iS kJ .2INIVeiGs' J.' ,....:-:E. '.. .:s~ tEO"Sa; E1=f" 'fre'rrt':"ratu"'~~~' ....,....(f~m'~~; q,~~~~ w~._m,...,l;)~_,......Bf7m~afe:"'~~FW .........-..,.. ~.....~ ..~{~~OO}""'''Z ~. " .a}.lQ.~_:e~~l.!t{e;-dl1. _:-. I..... ,;;0:9.a..~~:t\!:;O.o_Il~.",:"" 1. Proper CoolinS for Cookedl?repared Food Cold Hold (41'FJ45'F) '. 3. HotHold(140'F) 4. . Proper CooklnsTemperahlres per PHF 5. Rapid Reheatins (16S'Fln2Hrs) Foodffemperatures '. . D EMERrrsi lp.e"rsznn;etZHa?i'dHn~oti"'~~'fp.""fqLri?~m"'mtS;<:7ii' ::.> "j.(_....,.r:;.;::::...'-~"'.. ~~r,,:::t::$~...,.,'''''''.n ..,....~""'"."'J.. -'"",....';r.~.,.l"."-"h"';:". .'""..~g:e'..~i::". f.-;;(4Jr."<;.~J:;;~~ :ii::":~'!.'.~..u_9n_~.;...Q.e~.ql!~ .mDl~\.f.L~_~;,~tt~~.~u_9.l],,~ 6. Personnel with Infections Restrictedr~c1u<led 7. Proper/Adequale H21ldwashing 8. Good Hygienic Practices (EatingIDrinldn,g!Smokin,g!Other) 9. Approved Sourcell...2.beling 10, ~ound Concrrtion' 11. proper Handling of Ready-To-Eal Foods 2. Cross.Corilamination 01 Raw/Cooked Foods/Other 13, Approved Syslems (HACCP PlanslTime as Public Health Control) 14. Water Supply -Approve-d Source/Sufficienl Capacity/Hol and Cold Under Pressure D.EME'"Rrfs~ r~c;!fuYWna~~~urp.~J m~7tHe~uir~:nts~~#iir;.Y~~~~T~~~~f;.I~ g:;. '~C.tS<':',)}€! i~ations: . "i~~'jre:lnrmeci,~;CO'rtectNe~ACtio~~N01~T&;~W'O:naJ .. .. :::>\ ..".J~~. ? J ......:<{O~~4~)~~:..-.}~4~'cSJo,..'.fI' '.:'~"~''''';~''''''~)'::"':'4>.~~~1''.:.;~~;:~t~~:~)''~~'It:.'''''..,.~~~.."",~.,.e:,:-~~~~~r:'<t~~,;.):,...~ ," '. 15;EquipmentAdequale 10 Maintain Product Temperalure 16. Handwash FacTIities Adequale and Accessible 17. Handwash Facilities with Soap and Towels 18, No Evjdence of Insect ContarrJoation . 19. No Evidence of RooentslOtherAnimals 20..Toxic llems Properly Labeled! d 21. Manual Warewashing S 'olinS at ) ppmltemperahlre ech.anica! Ware washing at ( ) ppmltemperahlre 23. Approved SewageN/astewater Disposal system, Proper Disposal 24. Thennometers ProYidedlAccuralel?roperly Calibraled (:t2'f) 25. Food Conl:act Surfaces of Equipmenl and U1ensils Cleaned!Sanitized/Good Repair 26. Postins of Consumer Advisories (HeimlichIRaw Shellfish WaminglBuffet Plate) . 27. FOod Establishmenl Permil . ,. . .' .'. . . . ':~fu1S~.. ':Q'ih.e~:v1 'f'Wn<'E<m~"""~R''''''''''''~X:%~~m~N&~~''d:SO-:-Da''Th~~FiB11n.?'~':;:;}1~~d%~~~~ ~ . # ........._~-._. :,. ......."";....~.e..'?......__~~.~..:l~~QS_......~~.._m...._ "'-,...... (".........~....~..._..I_~_~"". ,;1!~.~~~__~;.;..;.'J>W~~.,.,.~.__ 5 Pts 4 Pts 3Pt " ~ .. ~. /IDJ1qq- eA.I ~~~/VG .~~. 5;$vt,f'}:p$ ItV V..J/Ir1C-z,)~ff' UNA-- US'i~l-' (!Hqj:JtJ~ /j;- r5~ .A1L- . II foW Demerits i=oUow-tJp Insp YES NO Inspcstcd 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. Garbage & refuse containers covered: adequate number, insecUrodent proof. frequency of disposal/clean. . ~ Floors, constructed, drained, clean, good repair, cov'ering installation, dustless cleaning methoqs.. ' , , Clean clothes, hair restrail'!ts Food (ice) contact surfaces: designed, constructed, maintained, i~stalIed, 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 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 provided, facilities clean, located properly Wiping cloths: clean, use restricted. Premises maintained' free of Jitter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Non-food contact surfaces of equipment and utensils clean. iLl' , !.. . , !... Single-service articles, storage, dispensing. No re-use of single service articles. Complete separation from living/sleeping quarters. Laundry. " Plumbing: installed, maintained. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. ::\11\0. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOU:\G - Potentiall;. h:uardous food cooled from 1400F to 700 F more than 2 hours OR 70' F 10 41'F (4S'F) more than 4 hours OR preparec!:foods cooled to 41 OF (4S0F) more than 4 hours: ACTION: Voluntar,r destruction 2. COLD HOLD - Potentially h:uardous food held above 41'F (4S'F) more than 4 hours: ACTIO:\: \'olun!ar)' destruction - Potentially h:uardous 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: ACTlO:\': \'oluntaQ' destruction - Potentially hazardous food held below l-lO'F I,ess than 4 hours: A CTI Ol':: Rapid reheat to 16S'F or more' COOKI:\G - Potentially hazardous foods undercooked: ACTIO:\': Rc~ook to proper tempcraturc RO\PID REHEA TI:\G . Cold potentiallyhazardous food improperly reheated: ACTIO:\': Reheat rapid!)' to 16S'F I. >. HAi\D \YASHli\G . Food employees observed not washing hands: ACTIO:\': Emploj'ccs should be instructed to wash hands before starting work and after smoking, cating, drinking, using the toilet, and all other timcs specified in the Rules. . , . ,10 APPROVED SOURCE/SOUKD CO:\'DITIO:'-l - Foods from unapproved sources/unsound condition: ACTr'O:'i: Detention or roluntaT)' destruction 1. PROPER H.-\:\DLlSG OF READY ~TO.EA T FOODS - Ready to Eat foods handled with bare hands and employee did not properly wash hands before handling: ACTIO:\: \'olunlarj' destruclion 1. CROSS CO~T A:'III:\ATlO:'\ OF RAW/COOKED FOODS. Ready-to-Eat foods contaminated by raw po.tentiJlly h:uardous food,; ACTlO:'i: Voluntarj' destruction of read)' to eat foods '. APPRO\'ED SYSTDI . HACC? Plans for ROP, shellfish tanks. variances. others, Written procedure for time as a public health control.