City of Dallas – Code Compliance Services: Consumer Health Division
7901 Goforth Road, Dallas, TX 75238 |
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2995 S Westmoreland Rd Dallas, TX 75233-1315
New Retail Food 2022 | Routine
May 3, 2024
22: §228.33(d)() DUE MAKING COFFEE TEXAS FOOD HANDLER CARDS REQUIRED
31: §228.175(c)(1) 1. Inadequate hand cleaning supplies or inadequate hand drying provisions at hand-washing sink.
33: 8. No service sink or one-curbed cleaning facility provided.
39: §228.114(a)(5) Observed grime build up on cappucino nozzle
42: §228.101(i)( ) 3. Non-food-contact surfaces of equipment have an accumulation of dust, dirt, food residue, and other debris.
47: §228.248(1)( )
47: 41-2(a)
47: §228.248(11)( ) 1. Permit/License and inspection report sign not posted for public view.
Observations
1.Time and Temperature for Food Safety
NA
1 Proper cooling time and temperature
Compliant
Observations
IN
2 Proper Cold Holding temperature (41°F/45°F)
Compliant
Observations
NA
3 Proper Hot Holding temperature (135°F)
Compliant
Observations
NA
4 Proper cooking time and temperature
Compliant
Observations
NA
5 Proper reheating procedure for hot holding (165°F in 2 Hours)
Compliant
Observations
NA
6 Time as a Public Health Control; procedures & records
Compliant
Observations
2.Approved Source
IN
7 Food and ice obtained from approved source; Food in good condition, safe, and, unadulterated; parasite destruction
Compliant
Observations
IN
8 Food Received at proper temperature
Compliant
Observations
3.Protection from Contamination
IN
9 Food Separated and protected, prevention during food preparation, storage, display, and tasting
Compliant
Observations
IN
10 Food contact surfaces and Returnables; Cleaned and Sanitized at correct concentration/temperature
Compliant
Observations
NA
11 Proper disposition of returned, previously served or reconditioned food items
Compliant
Observations
4.Employee Health
IN
12 Management, Food employees and conditional employees; knowledge, responsibilities, and reporting
Compliant
Observations
IN
13 Proper use of restriction and exclusion; No discharge from eyes, nose, and mouth
Compliant
Observations
5.Preventing Contamination by Hands
IN
14 Hands cleaned and properly washed/Gloves used properly
Compliant
Observations
NA
15 No bare hand contact with ready to eat foods; Proper handling of ready to eat foods.
Compliant
Observations
6.Highly Susceptible Populations
NA
16 Pasteurized foods used; prohibited food not offered
Pasteurized eggs used when required
Compliant
Observations
7.Chemicals
NA
17 Food additives; approved and properly stored; Washing Fruits & Vegetables
Compliant
Observations
IN
18 Toxic substances properly identified, stored and used
Compliant
Observations
8.Water/Plumbing
IN
19 Water from approved source; Plumbing installed; proper backflow device
Compliant
Observations
IN
20 Approved Sewage/Wastewater Disposal System, proper disposal
Compliant
Observations
9.Demonstration of Knowledge/Personnel
NA
21 Person in charge present, demonstration of knowledge, and perform duties/ Certified Food Manager (CFM), Certificate Displayed
Compliant
Observations
OUT
22 Food Handler/ no unauthorized persons/ personnel
Observations
10.Safe Water, Record keeping, and Food Package Labeling
IN
23 Hot and Cold Water available; adequate pressure, safe
Compliant
Observations
NA
24 Required records available (shell stock tags; parasite destruction); Packaged Food labeled
Compliant
Observations
11.Conformance with Approved Procedures
NA
25 Compliance with Variance, Specialized Process, and HACCP plan; Variance obtained for specialized processing methods; manufacturer instructions
Compliant
Observations
12.Consumer Advisory
NA
26 Posting of Consumer Advisories; raw or under cooked foods (Disclosure/Reminder/Buffet plate)/Allergen Label
Compliant
Observations
13.Food Temperature Control/ Identification
NA
27 Proper cooling method used; Equipment Adequate to Maintain Product Temperature
Compliant
Observations
NA
28 Proper Date marking and disposition
Compliant
Observations
IN
29 Thermometers provided, accurate, and calibrated; Chemical/ Thermal test strips
Compliant
Observations
14.Permit Requirement; Prerequisite for Operation
IN
30 Food Establishment Permit (Displayed, Current & Valid)
Compliant
Observations
15.Utensils, Equipment, and Vending
(3 points)
OUT
31 Adequate hand washing facilities: Accessible and properly supplied, used
Observations
IN
32 Food and Non-food Contact Surfaces cleanable, properly designed, constructed, and used
Compliant
Observations
OUT
33 Warewashing Facilities; installed, maintained, used/Service sink or curb cleaning facility provided
Observations
16.Prevention of Food Contamination
IN
34 No Evidence of insect contamination, rodent/other animals
Compliant
Observations
IN
35 Personal Cleanliness/eating, drinking or tobacco use
Compliant
Observations
IN
36 Wiping Cloths; properly used and stored
Compliant
Observations
IN
37 Environmental contamination
Compliant
Observations
IN
38 Approved thawing method
Compliant
Observations
17.Proper Use of Utensils
(3 points)
OUT
39 Utensils, equipment, & linens; properly used, stored, dried, & handled/ In use utensils; properly used
Observations
IN
40 Single-service & single-use articles; properly stored and used
Compliant
Observations
18.Food Identification
NA
41 Original container labeling (Bulk Food)
Compliant
Observations
19.Physical Facilities
(3 points)
OUT
42 Non-Food Contact surfaces clean
Observations
IN
43 Adequate ventilation and lighting; designated areas used
Compliant
Observations
IN
44 Garbage and Refuse properly disposed; facilities maintained
Compliant
Observations
IN
45 Physical facilities installed, maintained, and clean
Compliant
Observations
IN
46 Toilet Facilities; properly constructed, supplied and clean
Compliant
Observations
Observations
Observations
