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HomeMy WebLinkAboutPenne Pomodoro DA~LASCOUNTY HEALTH AND HU~tAN SERVICES Environmenbl He:llth Divi.slon :2371 N. Stemm On.$ FnyY - Room 607 D:lll~.s1 Ten.s 75207 . (214) 819-1115 F:a.x: (214) 819.~868 RETAIL FOOD ESTABLISHMENT INSPECTION REPqRT PlllJ'oscopnspeetion: Regular /FcillOWUP_ Complaint_ Other_ g'-d;3 <-<J(, Date I 01nel-.O I-R.O Physical Address: 'i'1 M . ....:-:E. '-. ',:S~ TE~7 R'l-T 1fem"-":'rafu"W:fiin~~' .........liffem...~t?J.:;' . DFJ.iW~~ K....;:.~A...,..{,,~~".F,), ~_'....8f'~~~~,"""".~::>.~ ._.,._........~ . ~(!?1~):&."'Z l.V *.1l.atto.Q.$~:t3~i:ll!tt: ~,:I.!:tlU~littct~,a.~~:Aj:;'ti.o_I']ffi.s~. 1. Proper Cootin,g for Cookedl?repared Food 2. Coldflold (41 o FJ45 'F) 3. Hot Hold (140' F) 4. . Proper Cooldn,gTemperalures per PHF . Rapid Reheating (16S'f In 2 Hrs) FOodffemDo;,~lJlllJtor J9(JcF ~ S'NeE 9/'T . D~ER"frs1 {RS~M:eliHatlann~(ft:."otiH"rc"iffFr~tTIrefu~~f.:C;!' :::.1.....-.1... .~"fKelolo~ 'm~""':""""'~~~~ .~"l'f:--""'-'~.;.'J~~""~ ....l!o<':"l'/o"~.~..;.s..~.....,.."u:...~.I...... ~-H4Jg;!sJ1~ ~_:!9l~pnE.::..e.~ql:!~,; ,IT!m.~CR~J~kgg,[r%~~~ti.Q.rIl . 6. Personnel with Infections Restlicted/E;l:c1ud ed 7. Proper/Adequale H2fldwashing 8. Good Hygienic Practices (Ealin,gJDrinkinglSmokiogJOther) 9. Approved Source1l..2.beling 1 O. ~ound C<lnortion . 11. froperHandlin,g 12. Cross-Conlaminali 13. Approved Syslems (HACCP PI . ublic Health Control) 14. Water Supply -ApproveO Source1Sufficienl CapacitylHol and Cold Under Pressure D'EME'-Rrfs~J {F:at~?Fc1Iili1i::-?iUJ~p' . m~!fttffe4;.ru1r~nis~~4M:1~~~~~~~.' -g.-. '31p.iS<::.:m:~! ~vk:i~Wcit;s: . 'e"~rfe~lmmeciraf~\C:OWectNe~ACtioH~'N01;'T& ,"" ;.. :.' ..::;;:I.._...:.... ? J....:.4~~ ..;.~)~-=,,~.......~~4~"t~""""''''''~:)::"i~''''';:-~''~~~Q~~>l:1''~1W::~ -':~:~Xo~...r..fo;o'~.~:r",~).;l~~,!-~~~;~~cf.~~.~.::....."..~. 1 S:EquipmenlAdequale to Maintain Product Temperalure 16. Handwash FacTIitiesAdequale and Accessible 17. Handwash Facilities with Soap and Towels 18, No Evjdence of Insect Contamination 19. No Evidence of RodenlslOther Animals 20.,Toxic Items Properly l2.beledlStoredlUsed 21. Manual Warewashing and Sanitizing at ( ) PH 22. Mechanical Warewashio,g and Sanitizing at (.51 23. Approved Sewage.Nlaslewaler Disposal Syslem, 24. Thennomelers ProvidedlACC1JraleJ?roperiy Calibrate :!:. 2'F) 25. Food Con!:act Surfaces oT Equipment and Utensils aeanedlSanitizedlGood Repair 26. Poslin,g aT Consumer Advisories (Heimlich/Raw Shellfish Wamin,gl'Buffet Plate) .'. 27. FOod Establishment Permit ' . . . .: ~ta~m ':Othe~V1 ~'i::ti6n"~Vi;",~:'-:;8"""'_"'''co~~i.2i~NCt;rQf~'"(rSo-:-Da~~~FiBd:1n?~~~~ff~F~~~ t . . ...........- -.-: :... u....~.~.'?.:~......._:F,.:.~..)~~QS_......~~.:.. ~_..._ ....~.-.., r;........-...._........._....._'!_~~. .I'!.,.;.t..,.~~~__~~_'.;o.;_..._.~.......-.........- 5Pts 4Pts 3 Pts' ~~ I>'hk tbG1~ ems ~rgP Recelved b 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. Clean clothes, hair restr"ai~ts Garbage & refuse containers covered: adequate number, insect/rodent proof, frequency of disposaVcIean. .' Floors, constructed, drained, clean, good repair, cov~ring ',' installation, dustless cleaningmetho~s.' ~ ' , . Food (ice) contact surfaces: designed, constructed, maintained, ir: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 pr()vided as r::quired, fixtures shielded. ~ Accurate thermomet (1/4" IPS valve), Ventilation: Rooms and equipment - vented as require.d, ided, gauge Dressing rooms - rooms clean, lockers pro\'ided, facilities clean, located properly . Wiping cloths: clean, use restrictel _ L Non-food c.on''''. surfaces of ~qu.iPmen.' and u'en~-~ Smgle-servIce artIcles, storage, dlspensmg. ~ 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. ~I ;';0, CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI:\G . Pot~ntiall:' hazardous food cooled from l40'F to 70'F mor~ than 2 hours OR 70'F to 41'F (4S0F) more than 4 hours OR prepareQ:foods cooled to 41 OF (4S0F) more than 4 hours: ACTION: VoluntarJ' destruction COLD HOLD - Pot~ntiall)' hazardous food held above 41'F (4S'F) more Ihan 4 hours: ACTIO:\': Yoluntarj' destruction - Potentially hazardous food held above 41'F (4S'F) less than 4 hours: ACTIO;,\;: Rapid cool. (c.g, lee bath) HOT HOLD - Potentially hazardous foud held betow140'F more than 4 hours: ACTIO:\': Yoluntar,)' destruction - Potentially h=dous food held below 1-100 F I,ess than 4 hours: ACTION: R:Jpi d rehea t to 155 Of or more ' COOKI:\G . Potentially hazardous foods undercooked: ACTIO:\: Re:ook to proper temperature RO\PID REHE.-\. TI:\"G . Cold potentiallyhazardous food improperly reheated: ACTIO:\": Reheat rapid I)' to 1550F HA;';D WASHING. Food emploj'ees observed not washing hands: ACTIO:'\: Emploj'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/SOU;';D CO:'\DITION - Foods from unappro\'ed sources/unsound condition: Acrfo:'{: Detenlion or \'olunta!)" destruction. PROPER H.-\SDLl,\'G OF READY ~TO-EA T FOODS - Readj' to Eat foods handled with bar~ hands and employee did not properly wash hands before handling: ACTIO:\: \'oluntarj' destruclion CROSS CO:'\T A:llI:'\.-\ TIO;,\; OF Ro\ W/COOKED fOODS. Ready-to-Eat foods contaminllt~d by ra\\' potentially hazardous foods: ACTIO:\: Voluntary destruction of ready to eat foods APPROVED SYSTE.U - HACC? Plans for ROP, shellfish tanks, varillnces. oth~rs, \\'ritt~n proc~dur~ for time as a public h~~lth control,