HomeMy WebLinkAboutPark Cities Baptist Church
DALLAS COC'iTY HEALTH AND HUMAN SERVICES
Em'ironmental Health Division
2377 N. Stemmons Frwy - Room' 607
Dallas, Texas 75207
(214) 819-2115 Fax: (214) 819-2868
RETAIL FOOD ESTABLISHMENT INSPECTION REPORT
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Purpose oflnspection: RegUlar'/ Follow up _ Complaint _ Other_
Date
1- /tZ -0'"
Establishment:
I Physical Address: "3 . " irJ. fAR. 'A
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1. Proper Cooling for CookecllPrepared Food
Cold Hold (410F/4SoF)
Hot Hold (140oF)
4. Proper Cooking Temperatures per PHF
5. Rapid Reheating (16S0F in 2 Hrs)
FoodfTemperatures C~ IJpJ:;1{lf'" ~
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6. Personnel with Infections RestrictedlExcluded
7. Proper/Adequate Handwashing
8. Good Hygienic Pra
proved Sour.
10. Sound Conditi
. Proper Handling of Ready-To-Eat Foods ~ IQ:;i '.cJ~'
12. Cross-Contaminati Other
proved Syste H CCP Planslli Pjublic Health Control)
14. Water Supply -Approv nt CapacitylHot and Cold Under Pressure
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15. Equipment Adequate to Maintain P erature;
. andwash Facilities Adequate
. andwash Facilities with Soap and 0
18. No Evidence of Insect Contamination
19. No Evidence of RodentsfOther Animals
20. Toxic Items Properly LabeledlStoredlUsed
21. Manual WareWashing and Sanitizing at(
22. Mechanical Warewashing and Sanitizing at ( P.
23. Approved SewageIWastewater Disposal System, Pro
24. Thermometers ProvidedlAccuratelProperty Calibrated (:t 20F)
25. Food Contact Surfaces of Equipment and UtenSils CleanedlSanitize<llGood Repair
26. Posting of Consumer Advisories (HeimlichlRaw Shellfish WaminglBuffet Plate)
27. Food Establishment Permit
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5 Pts
4 P1s
3 P1s
COMMENTS:
Received by'
Inspected by:
ITEM NO.
1.
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,
insect/rodent proof, frequency of disposal/clean.
Clean clothes, hair restraints
Food (ice) contact surfaces: designed; constructed,
maintained, installed, located.
Floors, constrUcted, drained, clean, good repair, covering
installation, dustless cleaning methods. .
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Walls!~ceiliDP' ~ttached 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).
Dressing rooms - 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: installed, maintained.
Clean, soiled linen properly stored.
J.,. Registered Food Service Manager registered with City, on
site. '
!VtJ1?at&,NQJ (30 ~ $)
Toilet rooms enclosed, self-closing doors, fixtures, good
repair, clean, proper waste receptacles.
CORRECTIVE ACTIONS TO ENSURE SAFE FOOD
COOLING. Potentially hazardous food cooled from 1400F to 700F more than 2 hOllrs OR 700F to 41 OF (45 OF) more than 4 hours OR prepared foods
cooled to 41 OF (450F) more than 4 hours: ACTION: Voluntary destruction
2.
COLD HOLD. Potentially hazardous food held above 41 OF (45'F) more than 4 hours: ACTION: Voluntary destruction
- Potentially hazardous food held above 41 OF (450F) less than 4 hours: ACTION: Rapid cool. (e.g. Ice bath)
HOT HOLD -Potentially hazardous food held below 1400F more than 4 hours: ACTION: Voluntary destruction
. Potentially hazardous food held below l400F less than 4 hours: ACTION: Rapid reheat to 1650F or more
3.
4.
COOKING. Potentially hazardous foods undercooked: ACTIO:'\: Recook to proper temperature
5.
RAPID REHEATING - Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidly to 1650F
7.
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.
9,10
APPROVED SOURCE/SOUND CONDITION - Foods from unapproved sources/unsound condition: ACTION: Detention or voluntary destruction
11.
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: Voluntary destruction
12.
CROSS CONTAMINATION OF RAW/COOKED FOODS - Ready-to-Eattoods contaminated by raw potentially hazardous foods: ACTION:
Voluntary destruction of ready to eat foods
13.
APPROVED SYSTEM - HACCP Plans for ROP, shellfish tanks, variances, others. Written procedure for time as a public health control.