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HomeMy WebLinkAboutMaudee's Cafe DAl:-LAS'COUi'ITY HEALTH AND HUMAN SERVICES Environmenbl Health Divi.sIon 2377 N. Stemmon.s Frwy - Room 607 D21bsl Tcus 75207 . (214) 819-:U 15 F:l.x: (1.14) 819-:2.868 RETAIL FOOD ESTABLISHMENT INSPECTION REPQRT Pwposeo!,!nspect!on: Regular V Follo\Vup_ Complaint_ Other_ Date 8'- 23 ~o(P . '~17 1 ~4 If::.p l~t"F o EMERtfSi {P.~rs8MK1!F.ia?i'dWn'";';~oti"'~'!f:p.~d'ir€mmfS''i:7f ::.:z...,._.,,'1'" .~"":.~~c. .m...,o-:-':o:"'.....~~~~ .~,.:O'~.....~J.-:=t.;;',....... ...l!"':"'1"::r-....;:::*"~.....~."I'u:...""'.l..... '.{.-~(41~JJi;:,,~ L,t9.I,~pn..~:B.f~,.ql,!;@.: .mm~CR9J~;,'QQD'_~.~~tL_'I!>i~ 6. Personnel \'lith Infections RestrictedlExcluded 7. Proper/Adequale H2fldwashing 8. Good Hygienic Practices (EatinsJDrinkinglSmokinsJOther) 9. Approved Source1L2beling 1 O. ~ound Cond'rtion ' 11. proper Handling of Ready-To-Eal Foods 12. Cross-Contamination of Raw/Coo1<ed FoodslOlher 13. Approve<l Syslems (HACC? PlanslTime as Public Health Control) 14. Water Supply -Approved Source/Sufficient C2.pacity/Hol and Cold Under Pressure .... ;.o._:..............~.~~: .r..-...;.:....(:~.. ~~''',;.:...:.<7~::-:..':"......... ..1"".~~"'..:J;If~~:"':"""~4~~;:-- .;-~:':-:~$oJl.~.V"..~."""""):.)I~~~'''',t'~~''::.r.~'!'>. ..~~...~~;.~~.;o::'t-~;;s":~... DEMER!LS~i ((F.aCt .~riO :~Ulpme;-rt:fl eg u Irements':f![>.Jm:)-;'?'~~~~~.lr::~';1"':~~tf?.:f: ~, '_.~.. ";S:'''':r,l', '\ii:d~fi "~'g::D"-'" ." ..lw'....'-...:"~"'~.":co.."'-....'..,.,..t:ACti -;;"~"NO'rrrt"~~'hI:t.,. :f::>{~J8J~):~.:t ~;~~,-.RW"",;,;\.~.slJlc.e.)",~~!,~~":;,)J,",~,!!';"";.....CW.4~,,"J'..~~,,,,,,"",,,~j;;;.&-. 15:EquipmenlAdequale 10 Maintain P 6. Handwash FacTIitiesAdequale Accessjble 17. Handwash Facifitieswitl1 Soap an 18, No Evjdence or Insect Contamination '9. No Evidence of RodentslOtherAnimals 20.,Toxic llems Properly Labeled/StoreclJUsed 21. Manu2J Warewashing and Sanitizing at C 22.. Mechanical Warewashing and Sanitizing at ( ) ppmlle 23. Approved SewageN/astewaler Disposal Sy:slem, Pr isposal 24. Thennometers ProYided/AccuraleIProperly Calibraled (+ 2'F) 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimTichIRaw ShelJiish WamingIBvffet Plale) 27. FOod EslabTIshrnE;nl Permit . . , . ~"'.'l,...,,-:3&. 'y- .: ~fars<E': ':Oihe~\i1 'T''Wn'''''E<VT~''''''~R''-''''~Oj''"''~R]~~;raT~'-cj.'OO-:Da~~~Fi~1n:?~~~~03meSr.~%~' ~ . '*' .....~.....-.-._; : ~ ......."';....~.c?.'?........._:!...:.~...:l~~QS_..:...~~, tT-...- ~.:.:.,......, (;.............................._~~-<!-~.... ~~.~~--..-_::J:';~;.;.:!.:---........~.~..____..,.. 5 Pts 4 Pts 3Pt . 3 foW Demerits ::=oUOW-l.1p Imp _A YES NO ReceIved by;...... Inspested 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 restr.ail!ts Garbage & refuse containers covered: adequate number, . insecllrodent proof, frequency of disposaVclean. .k . ~struct.eq, qrain:A~d ripair, covering ... . " lon, dustless cleam~" . ." Food (ice) contact surfaces: designed, constructed, maintained, ir:staIled. located. " .. Ware washing facilities, designed, constructed, maintained, installed, located, operated. Walls, ceiling, attached equipment: constructed, good repair, clean, surfaces, dustless cleaning methods. ~Lighting. provided as r::qu~" (r(tu<CS. shielded. ~/J ~ C ~'" '''''' ". - Venill~ti~~?'R~ms ana e ipmen - en ed as required. Non-food contact surfaces: designed, constructed, maintained, installed, located. Accurate thermometers, chemical test kits provided, gauge (114" IPS valve). Dressing rooms - rooms clean, lockers pro\'ided, facilities clean, located properly Wiping cloths: clean, use restricted. ._~r t Non-food contad surfaces of ~quipment and utens~ 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. . ~ Registered Food Service Manager registered with City~ on ;<.ioTlalitec;.ltIAI ro O~/Jrl{/) J.?/IrJ"Ic,l7<S (!enJ7r~ CORRECTIVE ACTIONS TO ENSURE SAFE FOOD Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. ~I ,,0. l. COOLl:'iG - Potentblly huardous food cooled from140oF to 700F more than 2 hours OR 70'F to 410F (4S'F) more than 4 hours OR prepareQ:foods cooled to 41 "F (45 OF) more than 4 hours: ACTION: Voluntar),' destruction COLD HOLD - Potentially hazardous food held above 410F (45 "F) more than 4 hours: ACTIO:\": "olun!ary destruction - Potentially hazardous food held above 410F (4S0F) Jess than 4 hours: ACTIO;'\: Rapid cool. (e.g. ice bath) HOT HOLD - POleiltially hazardous food held below1400F more than 4 hours: ACTIO:\": Yolun!arj' destruction - Potentially h=dous food held below 1-10' F I.ess than 4 hours: ACTION: Rapid reheat to 1650f or more' COOKI:'iG - Potentiall)' hazardous foods undercooked: ACTIO:\: Re~ook to proper temperature R-\PID REHEA TI:\'G - Cold potentiallyhazardous food improperly reheated: ACTIQ:,\: Reheat rapid!)' to 1650F HAi\D WASHI:\'G - Food emplo)'ees observed not washing hands: ACTIO:\': 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. . 10 , . APPRO\"EDSOURCE/SOUi'iD CO:\'DITIQ;'I/ - Foods from unappro',ed sources/unsound condilion: ACTI0:'\: Detention or roluntalj' destruction. PROPER H.~:\DLlSG OF READY~TO-EA T FOODS - Readj.to Eat foods handled with bare h:lOds and employee did not properly wash hands before handling: ACTIOS: Voluntar)' destruction CROSS CO:-'T A:lIISA. TION OF IV.. "'/COOKED FOODS. Ready-to.Eat foods conl:!minated by raw po"tenli~lly ha.zardous foods: ACTIO:'\: VoJuntarj" destruction of ready to eat foods APPRO\'ED SYSTE.U - HACCP Plans for ROP, shellfish tanks. vari:!nces. others. Written prc>cedure for time as a public health control.