Loading...
HomeMy WebLinkAboutZuzu Homemade Mexican Food -. DALLAS 'COUNTY HEALTH AND HUMAN SERVICES . Environmental Health DivisIon 2377 N. Stemm ons Frwy - Room 607 Dallu, Texas 75107 . (214) 819-:2115 Fax: (214) 819-2868 RETAIL FOOD ESTABLISHMENT' iNSPE'CTION REPORT , . . ": -.. . P~oscopnspeetion: RegUlar';/ FoUowup_ Complaint_ Other_ Datc8-(i3-0& ~. ~tE 135' ryp.,. pES7(:) /8$0;:: a./!I~ c:rht.k~1~5bP o 8vfER"fi'Sj {8€'~nn:e!lJi=tao;.'8"in""<"''&i''~~l:t~{fir€iTI''mf.S\-': . :::.:.' '-"". ..,.,.",~". '~"''''--'''~'''''''''''''6''''''''''~,"'''1r~''''~~-'''',,",.cr';S$''''''i~f~'''~'ti''.' ?--~(4J~Ji:i~ l~;~l~...9n_~i-Q..~qt}~~.m.m.~~L9J~~~g~...~:~_QJIt'~~ 6. Personnel wi~ Infections ResUictedrc.xcluded 7. ProperlMeqlJale H2Jidwashing 8. Good Hygieni~ Practices (EatinsJDrinkinglSmoking/Other) 9, Approved SoJfcelLabeting 10. S.ound Concrriibn . 11. proper H2Jidling or Ready-To-Ea ross-Coritaminalion of R C001<ed F- slOther . - 13. Approved Systems (HACC ansITIme as Public Health Control) 14. Water Supply -Approved Source/Sufficient CapacitylHot 2J1d Cold Under Pressure D'EMERffs~ :f~t~~~~hd~E-~UJ~p' . m~!fttfferiurretft6:nts~~tg1fE~~~Tt4Pt.~~!#$~~~M. ~:I. '3ip..iS~~r.J! iVio ~NJfis~ 'e~ire~frnme<i,af~\correctNetACticifi'~N01:if&~xrf~gM1'in:~W~",,; .. ~{..;.. .;.:.'~. ? J:-.:::.J."';<l..: :,;:OO)~~;"-l~ :~~t~.Ao""'''''' .:':~~'''~'~;~~~~~::.:'P()..1~~<1'~),;.;~$;,~:~,..~-;.-.::.,...,.T,~f'.''~f:''2''''-:~~~~;J;<.,~r.-d.'~~~;:....,~ ". 15; EquipmentM equale to Mainlain Product Temperature 16. Handwash FacTIities Adequale 2J1d Accessible 17. Handwash Facifities with Soap 2J1dTowels 18, No Evjdence of Insect ContamInation. 19. No Evidence of RodenlslOther Animals 20..Toxic Hems Property lE.beledlSloredlUsed 21. Manual Warewashing 2J1d Sanitizing at ( ) pp 22.. Mechanjc.al Warewashing 2J1d Sanitizing at tSt 23. Approved SewageNlastewaler DislX'sa! System, Pr 24. Thermometers ProYided/Accurate!?roperly Calibraled _ 'F) . oed Contact Surfaces of Equipment 2J1d Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimlichIRaw Shelh'ish Waming/Buffet Plate) . . 27. FOod Establishment Pernt . . . . . .' . ". . ". ~ . _0><",' . ... ':~ta~m ':~M "I'::~~..."'''E<VT;S~'--~'''';''--''''c.o~~b:'fioctfNO.t~~~d:OO--:Da~'!{%:~N~m~~~~GO"qF~~~ ); . # ........-.-.-:.: #0 ...~",;....!.~..~.~.!.~~.f.)~~QS""!'o~~~~_m...._ }I;~....... r,....................._t_'!-.~..... ~""""'".~~~_~~;.;.;..~~~..;..o..o:.___ 5~s . 4 Pts 3~s' "J_llljl1 ~ ,. .. 1 foW Demerits :=oUow-up Insp Received b\n YES NO J. 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. Clean clothes, hair restrail'!ts . . /t~ ,1/,,' JC,-~ Garbage & refuse containers covered: adequate number, insect/rodent proof, freque~saVclean. r. flluvl:>, eonstructed, draine~d ~epair, c~v~ring '. installation, dustless cleaning metho~s.' . . . . Food (ice) contact surfaces: designed, constructed, maintained, i~stalled, located. . . ,vajj~attached equipment: constructed, good Tepai~urfaces, dustless cleaning methods. . Non-food contact surfaces: designed, constructed, maintained, installed, located. Ware washing facilities, designed, constructed, maintained, installed, located, operated. Lighting provided as r~quired, fixtures shielded. Ventilation: Rooms and equipment - 've~ted as required. Accurate thermometers, chemical test kits provided, gauge (1/4" IPS valve), Dressing rooms - rooins clean, lockers provided, facilities clean, located properly Prernises maintained' free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. No re-use of single service articles. Complete separation from living/sleeping quarters. Laundry. .. 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. :Mi'\O, 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD .' . COOLI:'iG - Potentially hazardous food cooled from 1400F to 700F more than 2 hours OR 70'F to 41'F (45'F) more than 4 hours OR preparecl::foods cooled to 41 'F (450F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD - Potentially hazardous food held above 41 'F (45 'F) more than 4 hours: ACTIO:'\': \'olun!ar)' destruction - Potentially hazardous food held above 4loF (45 OF) less than 4 hours: ACTIO:"'\: Rapid cool. (e.g. Ice bath) 3. ,10 HOT HOLD - Potentially hazardous food held below 1400F more Ihan 4 hours: ACTIO:'\': \'oluntar)' destruction - Potentially hazardous food held below 1-10' F I.ess than 4 hours: ACTIO"': Rapid rehea I to 165' F or more . COOKI\'G - Potentially hazardous foods undercooked: ACTIO:\: Re~ook 10 proper temperature R~PID REHEA Tr:'\'G - Cold potentiall)' hazardous food improperly reheated: ACTIO~: Reheat rapidl)'lo 1650F HAi'\D WASHIi'\G - Food employees observed not washing hands: ACTIO:\': Emplo.recs should be Instructed to wash hands before starting work and after smoking, eating, drinking, using the toilet, and all olher times specified in the Rules. . APPROYED SOURCE/S'OUKD CO:'\'DITI0;-': - Foods from unapproyed sources/unsound condition: ACTfo:\: Detention or \'olunt31')' deslruction PROPER HA:'iDLI.\'G OF READY:TO-EA T FOODS - Read)' to Eat foods handled with bare hands and employee did not properly wash hands before handling: ACTIO.\": \'oluntar)' destruction CROSS CO.'! A:'>II:'\'A TIO:"'\OF RAW/COOKED FOODS. Ready-Io-Eat foods contaminated by raw potentially hazardous foods: ACTIO~: Voluntar)' destruction of ready to eat foods I. J. 1. 2. I. APPROVED SYSTE.\I - HACCP Plans for ROP, shellfish tanks, variances, others. Written procedure for time as a public health control.