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HomeMy WebLinkAboutTom Thumb Snider Plaza DAt,.LAS 'COUNTY HEALTH AND HUr-.fAN SERVICES Environment2.1 He2.1th Division 2377 N. Stemmons Frwy - Room 607 D211u, Tex:u 75207 (214) 819-:2115 Fax: (214) 819-,.s"68 RETAIL F09D ~TABLisHMENT INSPECTION REPQRT . . .,. e . e :.. ~ ": P~oseofInspection: Regular V Followup_ Complaint_ Other_ Dale &'~ 3/-0& "Establi,shmenl: ", -, DEMERrrsl {RE?iSijM;ftJHai'i'd1ni"'("~oti"'~~'=:'ft~dir~mm:ffi"#-f~ ?X4rP.iS~@~ W.oi~iron's.>B~'''U''''-'''IJ'ff!effi~iKca1}ecwe~ACti'on;-:.. 'f. ,(......... i}.~N.. ..:. ".,,, _. ..__._q .~_"....._._.."_"._.._..._"_.."___--._..._.,,,, 6. Personnel with Infections RestlictedlExcluded 7. Proper/Adequate H2fldwashing 8. Good Hygienic Practices (EatinglDrinXingfSrnokingJOther) 9. Approved Sourcell..2.beling 10. ~ound Cond"rtion' 11. froper Handling of Ready-To-Eal Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP Plansflime as Public Health Control) 14, Water Supply -Approve<! Source/Sufficient CapacitylHol and Cold Under Pressure D.EME"Rrfs~~ lNd!HWrana~E-~lilp~me;7itH1trinrr~nts~~~~11?W~}~' ....,~ .-:-.. "<rJ'.""r,~' :;...s~ """no" o"~" "<..~.,. .;,1.........'..,;:..~.....'::\..,;:,:~.........B:::;:';";,..~;.i -ctj" .:j...x,W:i","rr"""" .. ~".73!9.t.S :;$.,,; iV-ida ons9=leqUlre., mmeo'at8'""",rr=-u...e:n.. on,^I'f'UL.tlo-:, : }.. :. '. a ,-......\ .._'\;:..~-. ,of,'.:-!l?J -.~~)~.;;,~~~4}.;;);:r';:"';""'';'''''''~:)::'';~'IIo';~~\CM''I'~P~~~~~~''''::'1Jl:t~~:~)l'l.~-'::.~..r.~.r,';)';':~""-;I;>~~~~~.I,~~..),,,,,. '. 15; Equipment Adequale to Maintain ProductTemperature 16. Handwash FacTIitiesAdequate and Accessible 17. Handwash Facifitieswhh Soap and Towels 18, No Evjdence of Insect Contamination. 19. No Evidence or RodenlslOtherAnimals 20.,Toxic ltems Properly l2.beledJSloredlUsed 21. Manual Warewashing and Sanitizing at ( ) ppmltemperature 22. Mechanical Ware washing and Sanitizing at ( ) ppmllemperature 23. Approved SewagelJ'/aslewater Disposal System, Proper Disposal 24. Thermometers ProYidedlAccurale/Properly Calibrated (:t 2'F) 25, Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimlicWRaw Shel!fi.sh Wamin,glSuffet Plate) . 27. FOod Establishment PelTTlit, , . . . . ':~furs:m '~\i1 ~Y~"E<m;':;~"M'~R"""""'''co~~,~:~irOCi~NCt'1I<f~''dOO-::Da''11t0;:~N~1ii?~~~~~~J:R~ t . "......"'-~-......::,. ...r"';.....!.'?..~......._~~.~..:I~~QS_..:...~~~ ~_...._ >>.:.:.,....... r~.........-............_~~_'!_~..... .-!.".;.4;.~~~..-~~.m..,:..;~~"".~..~~ 5~s . :Pts t'ffUJCC Qi4sS ~ ~t:1<1t I~ t~/t .Mw<. ~oJrEN)/SLE:7r'l rOW~em,!7~;:/: (Io~: ;;:;;,)(:;/~-1r<k~ :=oUow-tJp Insp ReceIved by: YES NO ~i~~ -L/ " ~ .. OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protection during storage, preparation, display, service, transportation. Outside storage area enclosures properly constructed, clean: controlled incineration. Handling of food (ice) minimized. Utensils properly stored. Garbage & refuse containers covered: adequate number, insect/rodent proof, frequency of disposal/clean. Clean clothes, hair restraints ~. Floors, constructed, drained, clean, good repair, co~ering installation, dustless cleaning metho~s.' . . Food (ice) contact surfaces: designed. constructed. maintained, installed. 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 litter, 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. LPi~",'jj-ryst~lfh;!~?,d.. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Clean, soiled linen properly stored. Registered Food Service Manager registered with City; on site. :~Il\O. 1. COOLl:\G - Pot~ntially hazardous food cooled from 1400F to 700F more than 2 hours OR 70'F to 410F (HOF) more than 4 hours OR prepareC!;foods cooled to 41 OF (4S0F) more than 4 hours: ACTION: Voluntarj' destruction CORRECTIVE ACTIONS TO ENSURE SAFE FOOD 2. COLD HOLD - Potentially hazardous food held above 410F (4S0F) more than 4 hours: ACTIO:\': Voluntary destruction - Potentially hazardous food held above 41 OF (45 OF) 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=": Voluntary destruction - Potentially h:u.ardous food held below l-looF I.ess than 4 hours: ACTIOl\: R:!pid reheat to 16sof or more' l. COOKI:\G - Potentially hazardous foods undercooked: ACTIO=": Re~ook to proper temperature 5. R~PID REHEA Tl:\G - Cold potentially hazardous food improperly reheated: ACTIO:'\: Reheat rapidl)' to 1650f r. HAl\D WASHI:\G - Food employees observed not washing hands: ACTIO:\': Emplo)'ecs should be instructed to wash hands before starting work and after smolJng. eating, drinlJng, using the toilet, and all other times specified in the Rules. . . . ',10 APPROVED SOURCE/SOVKD CO:\'DITIO;'l/ - Foods from unappro\'ed sources/unsound condition: ACTt"O:'\: Detention or voluntary destruction I. PROPER HA:\DLlSG OF READY~TO-EAT fOODS - Read)'to Eat foods handled with bare h:lOds and employee did not properly wash hands before handling: ACTIO:\: Voluntary destruction 2. CROSS CO;\T A:lII:\.-\ TIO:'\ OF R~ W/COOKED fOODS - Ready-to-Eat foods contaminated b)' raw poientially hazardous foods: ACTIO:'\: Volu n ta ry destruction of rcad)'to ca t foods 3. APPROVED SYSTE.\I . HACC? Plans for ROP, shellfish tanks, variances. others. Wrilt~n pr"c~dure for lime as a public health control.