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HomeMy WebLinkAboutPicardy's Shrimp Shop DA~LAS 'COmITY HEALTH AND HUi\rAN SERVICES Environment21 Health Divi.sion 2377 N. Stemmons Frwy - Room lS07 Datlu, Tc:x:u 75207 . (214) 819-2115 F.2x: (214) 819-:2868 RETAIL FO OD ESTABLISHMENT INSPECTION REPqRT Purpos~ ofInspeclion: Date g-,.-a.~-oc, = 'Eslabli,shmenl: ~$Ii'~ o EiV\EffffSi (2'i?rs8M:ertJHatJ'Cmh-<."c;trrc~-p.:-Ujr€m-"'"-- . :=:'!;4TP.tS~~~~~V'.oi~on~R ~.~u""'J~e~fEriKBB~eciNe~ti"Ori. '.f. ,c.......... 0.0'__ _.,.,....... ..__._q .[?....._......_..__>>_._.__.___.... ....." 6. Personnel With Infections Restrictedrc.;.:cluded 7. P{oper/Adequale Handwashing s. Good Hygienic Practices (E2.tin,gIDrinkin,glSmoking/Other) 9. Approyed Sourcelt...:ilieling 10. qound Cond"rtion' , . proper Handling ot e y-To-EatFoods; 12. Cross'Contamination 0 e Foods/Other $","7i1:U:S. ~G.Q' 13. Approyed Syslems (HACcp Plansrrime as Public Health Control) 14. Water Supply -ApproYed Source1S1.1fticienl CapacitylHoland Cold Under Pressure i5EME:'"RTf.s~ f~c:tH+i.;Wh8'ii::?7ut.....m~7(ffe".llir~nfs':gr#j14'*~rg~~~~~~. ""', ....".. "5:''''.'';'.. ;,sr:"t."::';ti.~..<-J;' ""'-'.' .,....:;:;:;l...P_..........:..c.....q...,..................~..~_;..S.,:..,::"'!'~..:;'<=:~~'~~"'O'~'" ti. . 3fP..tS";!;:5! .,'one a ons,.. e Ulre./mrne{jIat8::COrrei:::liVe1l."uon,;:.'AJ tICr:'=~I.;.0~ ' ~I ..~ ~... ...,.,,, .,~ ,;",;:"""4~...s.......", ...~"""..."_.":'"'..~...>:,..""'"'..'".,,,:'"'">>"''''.'''....~~.,..~...,.~"'''-''''.,,,'''i,...,A." ~~.~ 15;EquipmenlAdequale to Maintain Product Tempef2lure 16. Handwash FacTIities Ad Accessible . Handwash Facifitie Sea;:> dTowe!s 1 S, No Evjdence of Insect CO . lion 19. No Evidence of RodenlslOther Animals 20..Toxic I!ems Properly Labeled/StoredlUsed 21. Manual Warewashing and Sanitizing at C 22. Mechanical Ware washing 2I1d S2I1itizing at ( ppmllem 23. Approyed SewageNlastewater Disposal Syslem, p{ 24. Thermomelers P{oYidedJAccurale/?{operly Calib 5. ,Food Con1:act Surfaces of Equipmenland lJ1ens eaned/ 26. Posting or Consumer Advisories (Heimiiclv'Raw She j . '. . 27. FOod "'labrd"" inl P''''''l . . ,_."_.. . . . ...... > ~'" > :'SUb;Ola1S'!ll '~'y"~.."'W.,""4R-...CO-.8lVa~~El;;;f;d'SO.Da~'<)1'....'ifNm~~~-.;r~~~, , . .....'-...-::. ...._.!.e..a.~.!~".~..h.~~QS_..:.~~_ ~-,- '_'~_(~.,.~~...._~,,_...-...:~. ,~.:.:;ji'-,.l.!__'__~~..::.!-:!...~.---...","",.~ 5Pts 4 Pts ~. pia.?<' ,o/GlnNS 3Pts' ReceIved by: Inspcc;lcd by: rits OTHER VIOLATIONS WHICH MUST BE CORRECTED '. Food protection during storage, preparation, display, service, tra~ation, ./. .--..... . ;C Handl~ '(if?i~ed.hensils prope~IY s~ored. Clean clothes, hair restr~ Outside storage area enclosures properly constructed, clean: controlled incineration. Lf-. Food (ice) contact surfaces: designed, constructed, maintained, installed, located, ' , , . Garbage & refuse contai r dequate number, insect/rodent proof, freque" . osaVclean. .1{- -f'1811R:,<cnlJ'itnl~t~dJ prained,cl;an, good repair, c~v'ering ',' installation, dustless cleaning rnetho~s,' ' , ;,.;( Walls;- QAlitiR!f'"attached equipment: constructed, good repair..kll":m,...urfaces, dustless cleaning methods. Non-food contact surfaces: designed, constructed, maintained, installed, located. Lighting provided as r7quired, fixtures shielded. Ware washing facilities, designed, constructed, maintained, installed, located, operated, 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. !-- Non-food con'"'' surfaces of equipment and ute~ J I . -. Single-service articles, storage, dispensing. Premises maintained' free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Complete separation from living/sleeping quarters. Laundry. No re-use of single service articles. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Clean, soiled linen properly stored. L Registered Food Service Man'ager registered with City; on fJo.,,~e'C.lteN 15 M.,.. jj) rs riot) .11/)71A'''~ (!).,,~t ., Plumbing: installed, maintained. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD ..' ~I j';0. l. COOLI:\G _ Potentially hazardous food cooled from 1400F to 700F more Ihan 2 hours OR 70'F to 410F (4S0F) more than 4 hours OR preparetl::foods cooled to 41 OF (4S0F) more than 4 hours: ACTION: VoluntaQ' destruction COLD HOLD _ Potentially hazardous food held above 41 OF (450 F) more Ihan 4 hours: ACTIO:\": Voluntary destruction _ Potentially hazardous food held above 410 F (45 OF) less than 4 hours: ACnO:'\': Rapid cool. (e.g. lee ba th) :0 HOT HOLD _ Potentially hazardous food held below HOOF more than 4 hours: ACTIO:\": \'oluntar)' destruction _ Potentially hazardous food held below 1-100 F l.ess than 4 hours: ACTIO,,: R:Jpid reheat to 16soF or more' C00KI:\G _ Potentially hazardous foods undercooked: ACTIO:\: Re~ook to proper temperature R~PID REHEA TI:\G _ Cold potentiallyhazardous food improperly reheated: A010:-\: Reheat rapid!)' to 1650F HA.....D \YASHI:,\,G _ Food employees 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. ' APPROYEDSOURCE/S'OUKD CO:'\DITIO~ _ Foods from unapproved sources/unsound condition: .-5.CT1'o:\: Detention or \'oluntar)" destruction, . . ' PROPER J-L.l,.:-\DLI:\G OF READY:TO-EA T FOODS - Read)' to Eat foods handled with bare hands :md employee did not properl)" wash hands before handling: ACTIO:-\: Yoluntar,y destruction CROSS CO.'"T A:'>II:\A TIOi\ OF R~ W/COOKED FOODS. Ready-to-Eat foods contaminated by ra\\" po'tentially hazardous food;: ACfIO:\: Voluntar)' destruction of ready to eat foods APPROVED SYSTE.\I _ HACCP Plans for ROP, shellfish tanks, variances, olhers. Written procedure for lime as a public he~lth control.