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HomeMy WebLinkAboutRoly Poly DAI,.LAS 'COUNTY HEALTH AND HUMAN SERVICES Environmental Health Divbton 2377 N. Stemmons Frwy - Room 607 D2112s, Texas 75207 . (214) 819-2115 Fax: (214) 819-2868 RETAIL FOOD ESTABLisHMENT INSPE'CrION REPORT . .' ,. '. .. . .: . -.. . 'Establi,shment: Physical Address: wb-dll?[) : ",,"'VeRS" . ....-:-:E. '. . .:S! it:O<rd;p.1T 'tfe'm"":::-rafU"'re.mm~~7 -"'~~nr~~ _ qfJ{.W~.,~ W,Qj._m,.."5)~_it,....B;(,""~,,,,,,,G'5~ .'_"~' ...."". ;. '..H~}~}"""Z ~. .. .a1-io.~33~.~l!t{e;:~.m.. -:-. I~.: _ .a.~Et1.\9l.o_n~'t: 1. Proper Cooling for Cookedl?repared Food ld Hold (41 "FJ45'f) 3: 01 Hold (140'f) '4. . Proper CookJng Temperatures per PHF 5. Rapid Reheating (16S'F In 2 Hrs) FoodlTemperalures (t1Jr/J..;e..1O^'7Ar. 1tJ30F Date P~oseopnsFection: Re~Ular..;/ FoUowup_ Complaint_ OthCf_ '. D EMERfi'S1 (Be'~nn:;tiFiatfmni"~"'~oti"n:-g,:Ft~irl"m"~~ :::.::..,._.,~-. .~~~~, :m~"=':"''''''~:~~ .""":"....~~.....~J.~,.....~ ........~~..~..:-"(":l.....f;.'f'~:'..!"'.(... y.-~(4JillSJ1!~~ L;!P.l.~gn~~.J3.Em.l.!~..; .mm~crr~J~}~:9.LTft.fJ~:~ti_9..r]"!:<,, 6. Personnel with Infections Resmctedrc:Xcluded 7. Proper/Adequale Handwashing 8. Good Hygienic Practices (Eatins'DrinkJngfSmoking/Other) 9. Approved Source!l...2beling 10. S.ound CondItion' 11. proper Handling of Ready-To-Eal Foods 12. Cross-Contamination of Raw/Coo1<ed Foods/Other 13. Approved Syslems (HACCP PlanslTime as Public Health Control) 14. Vhtet Supply -Approved Source1Sufficient Capacitylliol and Cold Under Pressure rfEMEt8rfs~ %~c~rana'l~uJp~m~!fttfi1t~uir~nts~~~31:~~~~~t~~~f#f~~~:~~ ."" ..,... "fj""'r-;;' '~., " '""tio.., ,<:~., . "..-.. 0" ";'1~''''''.''''''~''''''''\B~'''''''' ;e:;;:7.""~;'; -cti' . -;)..z.'~1':i'"'tY~ '':;'~~''O''!r..;,,~.,," . ~~73?t?.t.S ;':;:''"; ~:VI'C a ons>:J:legulre. mmecJlate::\Jvrr=-u~en' on "1"N tIO":: . ,l;1.;.~a~~: .. .\...,,'\;...... ""':~W ~". )~)~~~.,Ao-..:r~4J.~\;("'^'p""'...,..~~~"~...;:-~,,;~:~4>.~~>!:1",.l;""':-:~::',,t,~:,):::'~~-.::.~".~:r,');,:'~~~~~~;~~r.'i'~~::,...,,~J... ~~~!~t '. 1S;EquipmentAdequale 10 Maintain Product Temperature 16. Handwash FacTIities Adequale 2J1d Accessible 17. Handwash Facilities with Soap 2J1dTowels 18, No Evjdence oflnsect Contamination. 19. No Evidence of Rodents/Other Animals 20..Toxic Items Properly LabeledlStoredlUsed 21. Manual Warewashing and Sanitizing at r pmllemperature 22. Mechanical Warewashing and Sanitizing at ( ) ppmllemperature 23. Approved Sewag eNhstewater Disposal Syslem, Proper Disposal 24. Thennomelers Provided/Accurate1?roperly Calibrated (:t2'F) 25. Food Conl:act Surfaces of Equipment 2J1d Utensils aeanedlSanjtjze<llGood Repair 26. Posting of Consumer Advisories (HeimTichIRaw She1lfish Warning/'Suffet Plate) . 27. FOod Establishment Perrr-Jt . .' . .' .'. " .: ~tars:""'. '~~;,r. "I'::~::.!"'t.,r.-;';;.;.!:'-"n'''''''''-''''~r:~'''''''~;::::i:'.."';:::i:-';r,.N'''''''~!::~lodSo--:Da~''''''~~.N-'~~l'i~:".~~~<:%~aif.~~: f: . ~ .u....,,__...:z;s~; :~u ~~~.t9..?~.!:?:r.~:!'h.,~~QS...:~~~,~tr~.. r:~~~;c,........~~~~~~_~~~ ...,J.-!-~~~~~~12Q.~~~.~:.__';"-=--_--- " .. 5 Pts 4 Pts 3 Pts' ro(2m, :=oUow-up Insp YES NO ReceIved 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 offood (ice) minimized. Utensils properly stored. Garbage & refuse containers covered: adequate number, insect/rodent proof, frequency of disposal/clean. .,(,. '- flo2rl. constructcd. drain,"_ 'I':". good ripair. c~v~ring -_ installation. dustless c1eaningmetho~s.' . . , . Clean clothes, hair restrai~ts Food (ice) contact surfaces: designed. constructed. maintained, i~stalled, 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 r:quired, 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 Jitter, 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. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Registered Food Service Manager registered with City; on site. eM i'\O. 1. COOLl:\G - PotentiaIly hazardous food cooled from 140'f to 70'f more than 2 hours OR 70'F to 41.f (-IS.F) more than 4 hours OR preparec1:foods cooled t041.f (4S.f) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD - PotentiaIl)' hazardous food held above 410f (4S0f) more than 4 hours: ACTIO~: Volunlar,)' destruction - Potentially hazardous food held above 41' f (4S'f) less than 4 hours: ACTIO:\: Rapid cool. (e.g. lee bath) 3. HOT HOLD - Potentially hazardous food held below 1400f more than 4 hours: ACTIO~: \'oluntaT)' destruction - Potentially h:u.ardous food held below HOOf I,ess than 4 hours: ACTIO,,: R:lpid reheat to 16sof or more' t COOKI~G . Potentially hazardous foods undercooked: ACTIO:\: Re~ook to proper temperature 5. R<\PID REHEA TI~G . Cold potentiallyhazardous food improperly reheated; ACTIO;'\: Reheat rapidl)' to 16soF '. HAr\D WASHI:'\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. ' ',10 APPRO\'ED SOURCE/S'OUi'\D CO.:'\DITIO~. Foods from unappro\'ed sources/unsound condition: ACTI'O;'\: Detention or roruntar:)' destruction 1. PROPER H..l,,:,\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:\: \'0!unt3r,)' destruction CORRECTIVE ACTIONS TO ENSURE SAFE FOOD 2. CROSS CO.'! A:'tIl~A TIO;\1 OF RAW/COOKED FOODS. Ready-to-Eat foods contaminated b)' ral\' potentially hazardous foods; ACfIO:'\: Voluntary destruction of ready to eat foods 3. APPRO\'ED SYSTE;\I . HAeCp Plans for ROP, shellfish tanks, variances. olhers. Written procedure for lime as a public he~lth control.