HomeMy WebLinkAboutTaco Diner
DALLAS COC:\TY HEALTH AND HUMAN SERVICES
Environmental Health Division
2377 N. Stem mons Frwy - Room' 607
Dallas, Texas 75207
(214) 819-2115 Fax: (214) 819-2868
RETAIL FOOD ESTABLISHMENT INSPECTION REPORT
Purpose oflnspection: Regular / Follow up _ Complaint _ Other
Date 7--/0 - ex:,
Establishment: ~ Lf)
I Physical Address: i!1ol/ I L~ 'NIV~
qj~~~f -.,< !i~iiri~WI~Wil~~tIi.f~~6"".". ....
1. Proper Cooling for CookecllPrepared Food
~Id Hold (410F/450F)
.a.-t=rot Hold (140oF)
4. Proper Cooking Temperatures per PHF
5. Rapid Reheating (1650F in 2 Hrs)
FOodffemperatur7At~ M~ /i.JSF'1 ~O /~~ ~ I~
Ffj, (1Jfu/<f:J..J l'iOcrF 4IS- >~ I~*F
~~~~I\I':lliil~eg~Nil~ll~'iilfr""
6. Personnel with Infections RestrictedlExcluded
7. Proper/Adequate Handwashing
8. Good Hygienic Pr . rinking/Smoking/Olher)
Approved Sour. etLab. Ing
10. Sound Conditio
Proper Handling of Ready.
. Cross-Contaminati ke' slOlher
13. Approved Systems ACC Ime as Public Health Control)
14. Water Supply - Approved Source/Sufficient CapacitylHot and Cold Under Pressure
P,~~~~lij!:I~~I1.~Qli~m~'~~.ii.~:.~I'~~~~fl~:I~~!.~~::!I'~!~ir'.
15. Equipment Adequate to Maintain Prod ture
.: andwash Facilities Adequate a cessible
17. Handwash Facilities with Soap and 0
18. No Evidence of Insect Contamination
19. No Evidence of Rodents/Other Animals
20. Toxic Items Properly Labeled/StorecllUsed
21. Manual Waremshing and Sanitizing at
22. Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
. 23. Approved SewageIWastewater Disposal System, Proper Disposal
: Thermometers Provided/AccuratelProperly Calibrated (+ 20F)
25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
26. Posting of Consumer Advisories (HeimlichIRaw Shellfish WaminglBuffet Plate)
27. Food Establishment Permit
"':il::i::ii:I:ll!:lrl~:11:1.1;!
~..::::i::t~i;rt~1~1~:~~ :iji~;;~~~;:~;:~ii~tlm;
.. 'SlibkifulSft
5 Pts
4 Pts
3 Pts G2
I~
COMMENTS:
Received by.
Inspected by:
OTHER VIOLATIONS WHICH MUST BE CORRECTED
kd protection during s
service, transportation.
Outside storage area enclosures properly constructed, clean:
controlled incineration.
Handling of food (ice )minnnized. Utensils properly stored.
Garbage & refuse containers covered: adequate number,
insect/rodent proof, frequency of disposal/clean.
. Floors, constrUcted; drained,'clean,'gobd repair, covering
installation,dustless,cleaningptethods.
Clean clothes, hair restraints
Food (ice) contact surfaces: designed, .constructed,
maintained, installed, located.
Non-food contact surfaces: designed, constructed,
maintained, installed, located.
WaIls, ceiling, attached equipment: constructed, good
repair, clean, surfaces, dustless cleaning methods.
Ware washing facilities, designed, constructed, maintained,
installed, located, operated.
Lighting provided as required, fixtures shielded.
Ventilation: Rooms and equipment - vented as required.
Acc.urate thermometers" chemical test kits pr~auJ~essin.~~oms clean, lockers provided, facilities
(1/4" IPS valve). < ''''^~\ ~~ .eVlean, 1~~t~{1{?JperlY,'
Wiping cloths: clean, use restricted. Premises maintained free oflitter, unnecessary articles,
. t(? , . cleaning maintenance equipment properly stores.
-,l'tNon-food contact surfaces of "'Iuipment and utensils .... ..' Authorized personnel.
_ Single-service articles, storage, dispensing. _ Complete separation from living/sleeping quarters.
No re-use of single service "tictes. ~~:::~~stored. "'--~
:::'::~:::~~:::~:e:::::ing doors, fixrures, good ~~~~ Manager regi~ere~~
repair, clean, proper waste receptacles.
CORRECTIVE ACTIONS TO
SAFE FOOD
ITEM NO.
1.
COOLING - Potentially hazardous food cooled from 1400F to 70'F more
cooled to 41 OF (450F) more than 4 hours: ACTION: Voluntary destruction
,............
OOF to 41 OF (45 OF) more than 4 hours OR prep~
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 (45 OF) less than 4 hours: ACTION: Rapid cool. (e.g. Ice bath)
HOT HOLD - Potentially hazardous food held below l400F more an 4 Ii r~ION: Voluntary destruction
- Potentially hazardous food held below 1400F less than 4 hours: A apid reheat to 1650F or more
3.
4.
COOKING - Potentially hazardous foods undercooked: ACTIOX: 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-EAT FOODS - Ready to Eat foods handled with bare hands and employee did not properly wash hands before
handling: ACTION: Voluntary destruction
12.
CROSS CONT Al\'IINA TlON OF RAW/COOKED FOODS - Ready-ta-Eat foods 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.
~