HomeMy WebLinkAboutBUDA JUICE 2017.01.31.
Dallas County Health and Human Services-Environmental Health Division
Retail Food Establishment Inspection Report
2377 i\. ST E:\L\IIOi\S FRWY., R:\'1 607, DALLAS, TX 75207 21-t-819-2115 FAX: 214-819-2868
DJ:!.J J-/r I Time in: I Time out: I License/Permit # 7 53/ I Est. Type I Risk Category Page j of _j_
Purpose of Inspection: L J !-Compliance r \If 2-Routine r l 3-Field lnvestieation r l 4-Visit l 1 5-0ther TOT ALISCORE
Establn,e~t ;:!.aAme: _ r, I Contaf tJOwner Name: 1 . ___ J _ JL 1 ~Number of Repeat Violations: __ Dv /.J v J)J(£ /1l)~Af7() urmAten~QS Numbcr ofViolationsCOS: __ {)
Compliance Status: O~t =not in compliance IN= in compliance '0 =not observed NA =not applicable COS = corrected on site R =repeat violation
Mark the appropriate points in the OUT box for eacb numbered item Mark './' a checkmark in appropriate box for IN,_l'I/0.1'/A, COS Mark an asterisk' * 'in appropriate box for R
Compliance Status
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Priority Items {3 Points) violations Re uire Immediate Corrective Action not to exceed 3 dayl·
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
7. Food and ice obtained li'01n approved source; Food in
good condition, safe, and unadulterated: parasite
destruction
8. Food Received at proper temperature
Protection from Contamination
9. Food Separated & protected, prevented during food
preparation. storage, display. and tasting
I 0. Food contact-surfaces and Returnables ; Cleaned and
Sanitized at ppm/temperature
II . Proper disposition of returned, previously served or
reconditioned
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Priority Foundation Items (2 Points
Demonstration of Knowledge/ Personnel
2 I . Person in charge present, demonstration of knowledge,
and pertorm duties/ Certified Food Manager (CFM)
22. Food Handler/ no unauthorized persons/ personnel
Safe Water, Recordkeeping and Food Package
Labeling
23. Hot and Cold Water available; adequate pressure, safe
24. Required records available (shellstock tags; parasite
destruction); Packaoed Food labeled
Conformance with Approved Procedures
25. Compliance with Variance. Specialized Process, and
HACCP plan: Variance obtained for specialized
processing methods; manufactu rer instructions
Consumer Advisory
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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 trom
eyes. nose. and mouth
Preventing Contamination by Hands
14. Hands cleaned and properl y washed/ Gloves used properly
15. No bare hand contact with ready to eat foods or approved
alternate method properly followed (APPROVED Y N )
Hi!!hlv Susceptible Populations
16. Pasteurized foods used; prohibited tood not offered
Pasteurized eggs used when required
Chemicals
17. Food additives; approved and properl y stored; Washing Fruits
& Vegetables
18. Toxic substances properly idemitied, stored and used
Water/ Plumbing
19. Water from approved source; Plumbing installed; proper
back now device
20. Approved Sewage/Wastewater Disposal System, proper
disposal
violations Re 11ire Corrective Actio11 within 10 days
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A 0 Food Temperature ControV Identification s
27. Proper cooling method used; Equipment Adequate to
Maintain Product Temperature
28. Proper Date Marking and disposition
29. Thermometers provided. accurate. and calibrated; Chemical/
Thermal test strips
Permit Requirement, Prerequisite for Operation
30. Food Establishment Permit (Current & 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 Advisories: raw or under cooked 33. Warewashing Facilities; installed, maintained. used/
foods (Disclosure/Reminder/Bu ffe t Plate)/ Allergen Label V Service sink or curb cleaning facility provided
Core Items (1 Point) Vio/ario11s Require Corrective Action Not to Exceed 90 Days or Next Inspection, Whichever Comes First
R 0 t N N C
Prevention of Food Contamination u N 0 A o Food Identification
34. No Evidence of Insect contamination, rodent/other
animals
35. Personal Cleanliness/eating, drinking or tobacco use
36. Wipino Cloths; properly used and stored
37. Environmental contamination
38. Approved thawing method
Proper Use of Utensils
39. u tensils. equipment. & linens: properly used, stored.
dried. & handled/ In use utensils; properly used
40. Single-service & ji.Rg!C-usc articles; properly stored
and used ~ /'7
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Print:
4l .Original container labeling (Bulk Food)
Physical Facilities
42. Non-Food Contact surfaces clean
43. Adeq uate ventilation and lightino; designated areas used
44. Garbaoe and Refuse properly disposed; facilities maintained
45. Physical fac ilities installed. maintained, and clean
46. Toilet Facilities; properly constructed. supplied. and clean
47. Other Violations
Title: Person In Charge/ Owner
Business Email: Inspected by: /1
(signature) v-Print:
Form EH-06 (Revised 09-2015~ ,
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