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HomeMy WebLinkAboutSMU Mane Course ". DALLAS COUNTY HEALTH AND HUMAN SERVICES . Environmental Health Divblon 2377 N. Stemmon5 Frwy-Room 607 D211as, Texas 75207 . (214) 819-2115 Fax: (214) 819-2868 . RETAIL FOC?D ~TABLisHMENT INSPECTI~.~ REPQRT.: . ". . -... P~oscoflnspcction: Rc:~ular~ Followup_ Comptaint_ Othc:r_ 'Establi:shmehl: 7lIR,.f~ "AI .Svhw47 "krF~' .0 EMERrrsl ?p.e'~nn;&'liHatiaW11f@oo~Wfi"Zfillt€r;,"f""''' ::''''-4. ~ci<:::::"'~"'~ '!("',;;t1~~-'~'ri"""'.""-'-'~f' ........'~..".I".~~*."....:!{f:i:.fi.'!!.ti.. . 1l-<(.JF.-~~":D~'t~ JY:Ms.u_on~.i..Q.~qt1!@_~mm~':'.~~_~;,~tT~,g.v;E~_9.._ 6. Personnel with Infections ResttictecllExcluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (EalingfDrinkingfSmokingJOther) 9. Approved SourceJLabeling 1 O. ~ound CondItion' 11. proper Handling or Ready-To-Eat Foods 12. Cross-Contamination of Raw/Cooked FoodslOlher 13. Approved Systems (HACCP PlanslTime as Public Health Concrol) 14. Water Supply -Approved Source/Sufficient CapacitylHot and Cold Under Pressure ilEM. E'"Rff.S~ rN~";Wffirr'~. "ur""'r1feRttfi~'''fiir.~i~ ~:i '_.~'.. 'i~~'~J; ~'OO~~ . ~ti.~"'~ ..~~"'!"':c.} .<~~.~.~ ......,. el!Wo.~;/...,.;..~""<",,,g"n~~~..e:l~ ~:<:13fP..tS ~t..,: .,VIQ a ons~egulre.. mrh&llare:~rr=-u...e . 0 . .. -.,.\:..~-..... ""':~W ':os '. >.~)>.o--::"~~*'-;;\;(:V.,:""~.#'.~~~~'~;~~~)*:n~..H~~~::)l::t';N~)'.o~,..&:.w..,... 1S;EquipmentAdequate to Maintain Product Temperalure 16. Handwash FacTIities Adequate and Accessible 17. Handwash Facilities with Soap and Towels 18, No EVidence of Insect Contamination. 19. No Evidence of Rodents/Other Animals 20..Toxic lIems Property laheledlSloredlUsed 21. Manual Warewashing and Sanitizing at ( ) ppmllemperature Mechanical Ware washing and Sanitizing at ( ) ppm!lemperature 23. Approved SewageNlaslewater Disposal System, Proper Disposal 24. Thennomelers Provided/AccurateIProperly Calibrated (:f:. 2"f) 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (Heimlich/Raw She1lfish WamingIBulfetF'late) . 27. FOod Establishment Penni! . .' . .' . . . . :::~fu~~ '~!.Vi~'H:iti~ri"<;E<m~4R''''''.'''''co--~AC1ion.fNOt1ICf~'H*Da~~~N~1nS-~~~~~.$?~ .~ " .... .."'-..- ..... : #O._.....~":i..:.!.e... ......._~~.t..:l'1-'Zf' ..QS~......~~~_ t(..E;~_-.~-:.~ ~f~..........~....~. ..""'~#_"!oe)~....... ...e~.~~~_.......,...~~_,~~~.~..,........,............-. SPts 4Pts 3Pts' .' .~ .- IlvfV tJl...l ~frE1 /":"1'1N;'-~7' ReceIve Inspcstcd by: ; / OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protection during storage. preparation. display. service. transportation. Handling of food (ice) minimized. Utensils properly stored. Clean clothes, hair restraints z. ~ Food (ice) contact surfaces: designed. constructed. maintained. installed. located.. i, Non-food contact surfaces: designed. constructed. maintained. installed, located. Ware washing facilities, designed, constructed. maintained, installed, located, operated. Accurate thennometers, chemical test kits provided, gauge (1/4" IPS valve). Wiping cloths: clean, use restricted. hn-food contact surfaces of equipment and uten . Single-service articles, storage, dispensing. No re-use of single service articles. Plumbing: installed, maintained. .....~;~ Toilet rooms enclosed, self-closing doors. fixtures, good repair, clean, proper waste receptacles. Outside storage area enclosures properly constructed. clean: controlled incineration. :' Garbage & refuse containers covered: adequate number. inse rodent proof. frequency of disposaVclean. ~~ . I~ors . nstru~led"d[ain~d repair, covering' m~ta ahon. dustless c1eanmg oas,' . . , . " '- .'. '. ,I I .p Ventilation: Rooms and equipment - vented as required. Dressing rooms - rooms clean, lockers provided, facilities clean, located properly Premises maintained' free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Complete separation from living/sleeping quarters. Laundry. Clean, soiled linen properly stored. Registered Food Service Manager registered with City; on site. lliliQ. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI:-\G - Potentially hazardous food cooled from 1400F to 700 F more than 2 hours OR 70' F to 410F (45 OF) more than 4 hours OR prepare<!::foogs cooled to 41'F (450F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD - Potentially hazardous food held above 410F (450F) more than 4 hours: ACTIO:-\: Voluntary destruction - Potentially hazardous food held above 410F (450F) less than 4 hours: ACTIO:'\': Rapid cool. (e.g. ice bath) 3. HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO:'\': VoluntaQ' destruction - Potentially hazardous food held below 1400F Jess than 4 hours: ACTION: Rapid reheat to 16soF or more. COOKI:-\G - Potentially hazardous foods undercooked: ACTION: Recook to proper temperature 4. 5. RO\PID REHEA Tl:-\G . Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidl)' to 16soF 7. HA<"D WASHI:'\G - Food employees observed not washing hands: ACTIO:'\': Employees should be instructed to wash hands beCore starting work and aCter smoking, eating, drinking, using the toilet, and all other times specified in the Rules. . 9,10 11. APPROVED SOURCE/SOUND CO:'\DITION - Foods from unapproved sources/unsound condition: ACTI"ON: Detention or voluntary destruction PROPER H..\SDLl.\'G OF READY ~TO-EA T FOODS . Ready to Eat Coods handled with bare hands and employee did not properly wash hands before handling: ACTIO:-\: \'oluntar)' destruction 12. CROSS CO~lA:\II:-\A TION OF RA W/COOKED FOODS - Ready-to-Eat foods contaminated by raw potentially hazardous foods: ACTIO:'i: Voluntar). destruction of ready to eat foods 13. APPROVED SYSTE:\I. HACCP Plans for ROP, shellfish tanks, variances. others. Written procedure for time as a public health control.