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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 • ... Um p h r e y Le e Di n i n g He a l t h In s p e c t i o n Co r r e c t i v e Ac t i o n Pl a n Violatio n 7. Outdated product 32. Install splash guard @ pr e p si n k 41. Label all bulk food con t a i n e r s 42. Clean sides of grill 44. Clean around grease st o r a g e va t on dock Co r r e c t i v e Ac t i o n Co a c h st o c k e r s to en s u r e pr o p e r ro t a t i o n an d pr e - s h i f t wi t h ot h e r st a f f to en s u r e un d e r s t a n d i n g . Wo r k wi t h Ni c k an d Al b e r t on a so l u t i o n fo r th i s . Co a c h st o c k e r s on pr o p e r la b e l i n g pr o c e d u r e s to in c l u d e bu l k it e m s . An im m e d i a t ~ cl e a n i n g wi l l be pe r f o r m e d on Fr i d a y 7/ 1 , wi t h fo l l o w up cl e a n i n g s to be pe r f o r m e d ov e r th e we e k e n d s be t w e e n me a l pe r i o d s . A wo r k or d e r ha s be e n pl a c e d wi t h fa c i l i t y se r v i c e s to ad d r e s s th i s is s u e . Co m p l e t i o n Da t e 7/ 1 , On g o i n g In i t i a l co n v e r s a t i o n 6/ 3 0 , aw a i t i n g vi a b l e so l u t i o n . 7/ 1 , On g o i n g In i t i a l cl e a n i n g 7/ 1 , wi t h on g o i n g ma i n t e n a n c e cl e a n i n g 7/ 1 , aw a i t i n g co n f i r m a t i o n of co m p l e t i o n fr o m Fa c i l i t i e s .