HomeMy WebLinkAboutUMPHREY LEE DINING 2016.06.30Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N. STEMMONS FRWY., RM 607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-2868
D~e;_3J·-j~ I Tin:3n:.P7 I Time out: I License/Pem1it # 7tt~ I Est. Type I Risk Category Page _ of_
Purpose of Inspection: L ..U !-Compliance r l 2-Routine r l 3-Field Investigation r l 4-Visit r l 5-0tber TOT AUSCORE
Est1JJ/1fl18r L£f. IJIIJI/] & I Co~JmDamGs T£5 I * Number of Repeat Violations: __
~ Number of Violations COS: __ 1 Physical Address:0 j ~ ~~ £/1_ I Citytczt,:;/ E:/7!J'Iry//Jt ~!i~lon:;v~j{.~-3'1~ Follow-~•p: Yes I Y. /. :, (j · ~· -No (c.rcle one)
Compliance Status: .tfut =not in compliance IN = in compliance 1 NO = not observed NA =not applicable COS = corrected on site R = repeat violation
Mark the appropriate pomts in the OUT box for each numbered item Mark' l' a checkmark in appropriate box for IN, NO, NA, COS Mark an asterisk ' * ' in appropriate box for R
Priority Items (3 Points)_ violations Re uire Immediate Corrective Action not to exceed 3 days
Compliance Status Compliance Status
0 I N N c Time and Temperature for Food Safety R 0 I N N c R
u N 0 A 0 u N 0 A 0 Employee Elealth
T s (F =degrees Fahrenheit) T s
-o/ I. Proper cooling time and temperature v 12. Management, food employees and conditional employees;
knowledge, responsibilities, and reporting
v v 2. Proper Cold Holding temperature(41 °F/45°F) v 13. Proper use of restriction and exclusion; No discharge from
eyes, nose, and mouth
v 3. Proper Hot Holding temperature(I35°F) _/ Preventing Contamination by Hands ..... 4. Proper cooking time and temperature I ....-1 I I 14. Hands cleaned and properly washed/ Gloves used properly
v 5. Proper reheating procedure for hot holding ( 165°F in 2 _±-15. No bare hand contact with ready to eat foods or approved
/ Hours) alternate method properly followed (APPROVED y N J ., 6. Time as a Public Health Control; procedures & records Highly Susceptible Populations
Approved Source f 16. Pasteurized foods used; prohibited food not offered
Pasteurized eggs used when required
/ y. Food and ice obtained li'om approved source; Food in
Chemicals \1 I vi good condition, safe, and unadulterated; parasite
destruction
""
v 8. Food Received at proper temperature ~ 17. Food additives; approved and properly stored; Washing Fruits
& Vegetables
Protection from Contamination lVI 18. Toxic substances properly identified, stored and used
/· 9. Food Separated & protected, prevented during food Water/ Plumbing
preparation, storage, display, and tasting
v I 0. Food contact surfaces and Returnables ; Cleaned and 1......-19. Water from approved source; Plumbing installed; proper
Sanitized at ppm/temperature back now device
•-/ II. Proper disposition of returned, previously served or V' 20. Approved Sewage/Wastewater Disposal System, proper
reconditioned disposal
Priority Foundation Items (2 Points violations Re uire Co"ective Action within 10 days
0 I N N c R 0 I N N c R
u N 0 A 0 Demonstration of Knowledge/ Personnel u N 0 A 0 Food Temperature Control/Identification
T s T s
v v 21. Person in charge present, demonstration of knowledge, v 27. Proper cooling method used; Equipment Adequate to
and perform duties/ Certi tied Food Manager (CFM) Maintain Product Temperature
!V 22. Food Handler/ no unauthorized persons/ personnel v 28. Proper Date Marking and disiJosition
Safe Water, Recordkeepiog and Food Package v ,... 29. Thermometers provided, accurate, and calibrated; Chemical/
Labeling Thermal test strips v 23. Hot and Cold Water available; adequate pressure, safe Permit Requirement, Prerequisite for Operation
v 24. Required records available (shellstock tags; parasite -1-30. Food Establishment Permit (Current & Valid) destruction); Packaged Food labeled
Conformance witb ApproVl>d Procedures Utensils, Equipment, and Vending
1 25. Compliance with Variance, Specialized Process, and v ,....,..... 31. Adequate handwashing facilities: Accessible and properly HACCP plan; Variance obtained for specialized supplied, used ~\ processing methods; manu facturer instructions
Consumer Advisory v ~0d Non-food Contact surfaces cleanable~
onstructed, and used
1 26. Posting of Consumer Advisories; raw or under cooked ...... ...-33. Warewashing Facilities; installed, maintained, used/
foods (Disclosure/Reminder/Buffet Plate)/ Allergen Label Service sink or curb cleaning facility provided
Core Items ( l Point) Vio/lllions Re~~uire Co"ective Action Not to Exceed 90 Days or Next Inspection, Whichever Comes Fint
0 N N c R 0 I N N c R I)~ 0 A 0 Prevention of Food Contamination u N 0 A 0 Food Identification s T s tv v 34. No Evidence of Insect contamination, rodent/other "" ,.. 41 .Original container labeling (Bulk Food)
animals
,/ 35. Personal Cleanl iness/eating, drinking or toba'cco use Physical~ies
v 36. Wiping Cloths; properly used and stored v 42. Non-Food Contact surfacefclean )
v~ 37. Environmental contamination ,... 43. Adequate ventilation and l~esignated areas ~
v 38. Approved thawing method I&--44. Garbage and Refuse properly disposed; fac i@ies rrf(tintained ''\
Proper Use of Utensil~ .... 45. Phys ical facilities installed, maintained, and cle-
v 39. Utensils, equipment, & linens; properly used, stored, ,/ 46. Toilet Facilities; properly constructed, supplied, and clean
dried, & handled/ In use utensils; properly used
40. Single-service & single-use articles; properly stored 1 ......... 47. Other Violations ,/ andu~
Received by: ~ tA [_, Print: , -"' J ~ (\£t +t\ tU\ '/y-J ~V\ Title: Person In Charge/ Owner
(signature)
Inspected by: /)f<f. £ ~~~h~ Print: (']• 'f)y P!iJ~ ~. Business Email:
. ' -v ' (signature) r r
Form EH-06 (Revised 09·201'5) ~ I J
..
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N. STEMMONS FRWY., RM 607, DALLAS, TX 75207 214-819-211 5 FAX: 214-819-2868
Esta!1;;;)3/f,? Ey LEE I Physical Addre·s13JO DtEJ'<_ [ Lf~)VerbJ"f~e7~3j~ f Page _of_
I / TEMPERA Tl!fRE OBSERVATIONS I
Item/Location Temp Item/Location Temp Item/Location Temp
c.!-I\ 5ou/) / ~t!J<'f /'f'[7ftfi /N /irhdl &7/tL f-
I
OBSERVATIONS AND CORRECTIVE ACTIONS --Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE. YOUR ATTENTION IS DIRECTED TO THE C~TIONS OBSERVED AND ' Number NOTED BELOW: 0 C/fN ~
7 DiSt..-tr.D /(LL 6u/-.l:Yf1EiJ ,n d~ St.J£/::74 #JC£~ })c/)/XTtS\ -?iif.;{/.6JJYtJ,.3 oz.~
3:< . I ;V51Jfu-;)j. ob;:h-c ?' .,ry..)) @, ~z_piSYAil< I / "'/t-?4;e /G, ,
Lf-'1 V{/::JL;;-f_ /J-LL_ 6 u L-Ie r=z;_oJ) un.dz; . ./?Jt..S.
L!J.. (!_~-$ IPc_l .bj:=:-{../Z/ 1-.LS
#. a k?h( /tr}tu/J b G~<E7!5£ ..5'!ZIT2,/f&.£ V.A-r:-
A
Received by: iJ ~_,.--,/1 Print:
/J -JG "1\.'"-~c-_ ·Tv su--n Title: Person In Charge/ Owner
(signature) A
Inspected by: IAJ:-.--/ '~fbL~ Print:j{uPy f-JI/11-4~' Samples: Y N #collected (si •nature)
Form EH-06 (Revised 09-201$~ I I
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