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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 0 I N N C U N 0 A 0 T S ,...r I/ lv' / ,/ 0 I N u N 0 T ,. , / _, v I/ N A c 0 s Received b.Y,;.-1/ /l (signature) -P I I 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 R 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 R Compliance Status 0 I N N C U N 0 A 0 T S I 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 0 t N U N 0 T ... v ....v N C 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 T S .,;' .,.. _..;'_ v II' v / If 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~ , I ' R R R