HomeMy WebLinkAboutLA MADELEINE 2016.11.23Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N. STEMMONS FRWV., RM 607, DALLAS, TX 75207 214-819-2 115 FAX: 214-819-2868
D11--z:1"' /&I Time in: Time out: I License/Permit #R/1 7 6'~ f(::/ I Est. Type I Risk 9ategory Page _1 of _g_...
Purpose of Inspection: L J I-Con}111iance r l1' 2-Routine r V'r 3-Field Investleatlon I I 4-VIsit I I 5-0ther TOTAUSCORE
Esta~s.hhP.J_e entf'Jr!leivc:-/ _L-• ,__r:J':Z_ . /J .I Conl'ft'Owner Name: U _ 1 *Number of Repeat Violations: __ ut JVI/tLP .l...&-41'/'e rtWJft~~ J nLR£i!N I tQ-/'( ~}_4 ~ Number of Violations COS:--6
Compliance Sllltus: Out= not in compliance I =in compliance 0 =not observed NA =not applicable COS = corrected on site R =repeat violation
Mark the appropriate points in the OUT box for each numbered item Mark './' a checkmark in appropriate box for IN, NO, NA, COS Mark an asterisk • * · in appropriate box for R
Com_j)liance Sllltus
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Priority Items (3 Points) violations Re uire Immediate Corrective Action not to exceed 3 days
Time and Temperature for Food Safety
(F =degrees Fahrenheit)
I. Proper cooling time and temperature
2. Proper Cold Holding temperature( 41 °F/ 45°F)
3. Proper Hot Holding temperature( 135°F)
4. Proper cooking time and temperature
5. Proper reheating procedure for hot holding (165°F in 2
Hours)
6. Time as a Public Health Control; procedures & records
Approved Source
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Compliance Status
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Employee Health
12. Management, food employees and conditional employees;
knowledge, responsibilities, and reporting
13. Proper use of restriction and exclusion; No discharge from
eyes, nose, and mouth I
Preventing Contamination by Hands
14. Hands cleaned and properly washed/ Gloves used properly
15. No bare hand contact with ready to eat foods or approved
alternate method properly followed (APPROVED Y N )
Hil!hlv Susceptible Populations
16. Pasteurized foods used; prohibited food not offered
Pasteurized eggs used when required I
1-J:Food and ice obtained from approved source; Food in ~p-~onditio,yn~. an?-.g,n~~ltera.te2;.~ra}ite l'' _ ~ FAr /7{,f:;j;, /111-1"\ I~ lprz..,.._ Chemicals
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8. Food Received at proper temperature (
Protection from Contamination
9. Food Separated & protected, prevented during food
preparation, storage, display, and tasting
10. Food cont~~ace~ ~turnables; Cleaned and
Samuzed at ..7 U .C.:.~'~"erature
II. Proper disposition of returned, previously served or
reconditioned
l''of'!"' I
17. Food additives; approved and properly stored; Washing Fruits
& Vegetables
18. Toxic substances properly identified, stored and used
Water/ Plumbing
19. Water from approved source; Plumbing installed; proper
back flow device
20. Approved Sewage/Wastewater Dis11osal System, proper
disposal I
Priority Foundation Items (2 Points violations R~ uire Co"ective Action within 10 days
Demonstration of Knowledge/ Personnel
21 . Person in charge present, demonstration of knowledge,
and perform duties/ Certified Food Manager (CFM)
22. Food Handler/ no unauthorized persons/ personnel
Safe Water, Recordkeeping and Food Package
Labelinl!
23. Hot and Cold Water available; adequate pressure, safe
24. Required records available (shellstock tags; parasite
destruction); Packaged Food labeled
Conformance with Approved Procedures
25. Compliance with Variance, Specialized Process, and
HACCP plan; Variance obtained for specialized
processing methods; manufacturer instructions
Consumer Advisory
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Food Temperature Control/Identification
27. Proper cooling method used; Equipment Adequate to
Maintain Product Temperature
28. Proper Date Marking and dispositidn
29. Thermometers provided, accurate, and calibrated; Chemical/
Thermal test strips
Permit Requirement, Prerequisite for Operation
30. Food Establishment Permit (Cu')ent & Valid)
Utensils, Equipment, and Vending
31. Adequate handwashing facilities: Accessible and properly
supplied, used
32. Food and Non-food Contact surfaces cleanable, properly
designed, constructed, and used
26. Posting of Consumer Advtsones; raw or under cooked , ~ .-. 33. Warewashing Facilities; installed, maintained, used/
foods (Disciosure/Remmder/Buffet Plate)/ Allergen Label -Service sink or curb cleaning facility P\Ovided
Core Items (1 Point) Violations Require Corrective Action Not to Exceed 90 Days_ or Ne:a Inspection, Whichever Comes First
Prevention of Food Contamination
34. No Evidence of Insect contamination, rodent/other
animals
35. Personal Cleanliness/eating, drinking or tobacco use
36. Wiping Cloths; properly used and stored
37. Environmental contamination
38. Approved thawing method
Proper Use of Utensils
39. Utensils, equipment, & linens: properly used. stored,
dried, & handled/ In usc utensils; properly used
40. rs.ingle-service & single-use articles; prop'te!y stored
anq Ljsed \ \
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Print:
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Food Identification
41.0riginal container labeling (Bulk Flod)
Physical Facilities
42. Non-Food Contact surfaces clean
43. Adequate ventilat ion and lighting; designated areas used
44. Garbage and Refuse properly disposed; facilities maintained
45. Physical facilities installed, maintained, and clean
46. Toilet Facilities; properly constructed, supplied, and clean
47. Other Violations
Title: rerson In Charge/ Owner
Inspected by: Jl: Jl A ~~V !fl _L
(signature) //JJY•~---1.-----r V V\.-~~ ·I'}J Print: Business Email:
Form EH-06 (Rev~sed 09-201~ / I
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Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N. STEMMONS FRWY., RM 607, DALLAS, TX 75207 214-819-2 115 FAX: 214-819-2868
EUFl1,We LE7 Ale I P~oa7j_ess: t1cd<INtfiftD I Ci~a1t~ert:t""f ~cense/Pennit #
TEMPERATURE OBSERVATIONS I
Item/Location Temp Item/Location Temp Item/Location
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OBSERVATIONS AND CORRECTIVE ACTIONS
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Temp
Item AN fNSPECTION OF YOUR ESTABLISHM ENT HAS BEEN MADE. YOUR ATTENTION IS DIRECTED TO THE CONDITI~NS OBSERVED AND Number NOTED BELOW:
7 f<e:mour.. D.rl::ltreD f1;LJ<--
34 F~
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Received by: ~-tSm-e~ ~ti~N<V Print: Title: Person In Charge/ Owner
(si~nature) A
Inspected by: vr:-; V),1l1J~ 'h~ (signature) Print:V1v~ fJJh~PS Samples: Y N #collected
Form EH-06 {Revised o9-2dL/ I • I