City of Dallas – Code Compliance Services: Consumer Health Division
7901 Goforth Road, Dallas, TX 75238 |
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2519 S Hampton Rd Dallas, TX 75224-1623
New Retail Food 2022 | Routine
May 3, 2024
21: §228.45()() 3. Written procedure for responding to vomit or diarrheal events not in place/available.
34: §228.174(c)(2) OBSERVED BACK DOOR LEFT OPEN
35: §228.42(a)(1) OBSERVED OPEN WATER BOTTLES AND DRINKS ON FOOD CONTACT SURFACE
36: §228.68(d)(1) STORE WET CLOTHES IN SANITIZER BUCKET
41: §228.64(c)(1) LABEL SQUEEZE BOTTLES
42: §228.101(i)( ) CLEAN RACKS
43: §228.174(a)(1) 2. Light bulbs are not shielded, coated, or otherwise protected from being shattered.
46: §228.152(h)( ) 1. Toilet room trash receptacle is not covered.
46: §228.149(e)(2) 2. Plumbing system not maintained in good repair.
47: §228.248(11)( ) 1. Permit/License and inspection report sign not posted for public view.
47: 17.2(2)(c) 3. Certified food manager certificate not posted in a conspicuous location.
Observations
1.Time and Temperature for Food Safety
NO
1 Proper cooling time and temperature
Compliant
Observations
IN
2 Proper Cold Holding temperature (41°F/45°F)
Compliant
Observations
IN
3 Proper Hot Holding temperature (135°F)
Compliant
Observations
NO
4 Proper cooking time and temperature
Compliant
Observations
NO
5 Proper reheating procedure for hot holding (165°F in 2 Hours)
Compliant
Observations
NO
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
NO
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
NO
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
IN
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
(3 points)
OUT
21 Person in charge present, demonstration of knowledge, and perform duties/ Certified Food Manager (CFM), Certificate Displayed
Observations
IN
22 Food Handler/ no unauthorized persons/ personnel
Compliant
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
IN
27 Proper cooling method used; Equipment Adequate to Maintain Product Temperature
Compliant
Observations
IN
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
IN
31 Adequate hand washing facilities: Accessible and properly supplied, used
Compliant
Observations
IN
32 Food and Non-food Contact Surfaces cleanable, properly designed, constructed, and used
Compliant
Observations
IN
33 Warewashing Facilities; installed, maintained, used/Service sink or curb cleaning facility provided
Compliant
Observations
16.Prevention of Food Contamination
(3 points)
OUT
34 No Evidence of insect contamination, rodent/other animals
Observations
OUT
35 Personal Cleanliness/eating, drinking or tobacco use
Observations
OUT
36 Wiping Cloths; properly used and stored
Observations
IN
37 Environmental contamination
Compliant
Observations
IN
38 Approved thawing method
Compliant
Observations
17.Proper Use of Utensils
IN
39 Utensils, equipment, & linens; properly used, stored, dried, & handled/ In use utensils; properly used
Compliant
Observations
IN
40 Single-service & single-use articles; properly stored and used
Compliant
Observations
18.Food Identification
(3 points)
OUT
41 Original container labeling (Bulk Food)
Observations
19.Physical Facilities
(3 points)
OUT
42 Non-Food Contact surfaces clean
Observations
OUT
43 Adequate ventilation and lighting; designated areas used
Observations
IN
44 Garbage and Refuse properly disposed; facilities maintained
Compliant
Observations
IN
45 Physical facilities installed, maintained, and clean
Compliant
Observations
OUT
46 Toilet Facilities; properly constructed, supplied and clean
Observations
OUT
46 Toilet Facilities; properly constructed, supplied and clean
Observations
Observations
