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Home My WebLink AboutCVS PHARMACY - SNIDER PLAZA 2017,01.31Dallas County Health and Human Services-Environmental Health Division Retail Food Establishment Inspection Report 2377 N. ST E1\IMONS FRWY., R.\<1 607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-2868 o1,...3J-n I Timein: / I Timeout: I LicensdP1JtJ__ 7& 7/0Cf I Est. Type l Risk Category PageL of-:J- Purpose of Inspection: L _rl ]-Compliance r l 2-Routine 1 l 3-Field Investigation L J 4-Visit L J 5-0ther TOTAUSCORE I Contact/~1~\S I ~ttBSI Phone: I * Numbor of Repeat Viola tions: __ v' Number of Violations COS: __ I Follow-up: Yes :-<o (circle one) Compliance Status: Out = not in compliance IN = in compliance NO = not observed A = 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 Compliance Status 0 I N N C U N 0 A 0 T S v ., ~ \, ""' ./' , " 0 I N u N 0 T ..... v ... II" .,v 0 I N u N 0 T II"' "' A.- ...... "'/ ./ -1 N A , c 0 s r ~ 1 N c A 0 s v Priority Items (3 Points) violations Re uire Immediate Correctil•e 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 tcmperature(41 °F/.!5°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 from 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 Jlf~aration, storage, display. and tasting I 0. Food contact surfaces and Retumables ; Ckaned and Sanitized at ppm/temperature I I. Proper disposition of returned. previously served or reconditioned R Priority Foundation Items (2 Points Demonstration of Knowledge/ Personnel 21. Person in charge present, demonstration of knowledge. and perform duties/ Certified Food Manager (CFM) 22. Food Handler/ no unauthori?ed persons/ personnel Safe Water, Recordkeeping and Food Package Labelina 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 specialiLed processing methods; manufacturer instructions Consumer Advisory R Compliance Status 0 I N N C U N 0 A 0 T S I vr I IVT I I Employee Health 12. Management. food employees and conditional employees; knowledge, responsibilities, and reporting 13. Proper use of restriction and exclusion; No discharge from eves, nose, and mouth Preventinl( 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_ J Highly Susceptible Populations 16. Pasteurized foods used; prohibited food not offered Pasteurized eggs used when required Chemicals 17. Food additives; approved and properly stored; Washing Fruits & Vegetables 18. Toxic substances properlv identified, stored and used Water/ Plumbing 19. Water from approved source; Plumbing installed; proper back flow device 20. Approved Sewage/Wastewater Disposal System, proper disposal violations Re~ 11ire Corrective Acrio11 wilhi11 10 days 0 I N N C U N 0 A 0 T S Food Temperature Control/Identification 27. Proper cooling method used; Equipment Adequate to Maintain Product Temperature 28. Proper Date Marking and disposition 29. Thermometers provided, accurate, and calibrated; Chemical/ Therma I 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 v>--33. Warewashing Facilities; installed, maintained, used/ foods (Disclosure/Reminder/Buffet Plate)/ Allen!cn Label Service sink or curb cleaning facilitv provided Core Items (1 Point) Violatio11s Require Corrective Actio11 Not to Exceed 90 Days or Ne.xt I11spection , Whicltever Comes First R 0 I N N C Prevention of Food Contamination u N 0 A o Food Identification 34. No Evidence of Insect contamination, rod~ntlother animals 35. Personal Cleanliness/eatin!!, drinkin~:: or tobacco use 36. Wiping Cloths: properlv used and stored 37. Environmental contamination 38. Approved thawing method Proper Use of Utensils 39. Utensils. equipment. & linens; properly u~ed, stored. dried. & handled/ In usc utensils; properlv used 40. Single-service & single-usc articl~s; properly stored and u~4 T S 4J.Original container labeling (Bulk Food) Pbvsical Facilities 42. Non-Food Contact surfaces clean 43. Adequate ventilation and lightin!!; desi!!nated areas used 44. Garbage and R~fuse properly disposed; facilities maintained 45. Physical facilities installed, maintained, and clean 46. Toilet Facilities: properly constructed, supplied, and clean 47. Other Violations Received by: ~-/ ~~ J // h _ "'\ (signaltlre) (I /~~ Title: Person In Charge/ Owner Print: Inspected by: 1-t:::.. _j N.v'h VV~ £1/\ fL ... < (s1gnaturc) If V {' ....J'' '")"V"Vj\K.J V ,).....::> Form EH-06 (Rev1sed 09·~ ' Print: Business Email: I R R R Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N. STEMMONS FRWY., RM 607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-2868 Esta~'i/$: p~~ I Ph~~~~ SN!J)Elt~ I cv;;~e~ ~I ~~,/o9 I TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location OBSERVATIONS AND CORRECTIVE ACTIONS I Pagc2:-of ~ Temp Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE. YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELO W: I ~~ !fesc.¥tPftC 51_~1// M~~<::"IJ' /?~ /H /1~1(, , I I I I A Received by:~~~ Print: Title: Person In Charge/ Owner <or"-(signature) A ~JLIIAJ.-~5 Inspected by:~~ j /21. (signature) Print: 1-"iut::,Y. ,P(ftL.L--~t~ Samples: Y N #collected Form EH-06 (Revised 09-20~ I