HomeMy WebLinkAboutEAST HAMPTON SANDWICH SHIP 2017.01.31Dallas County Health and Huma n Servic es -Environmental Health Di vision
Retail Food Establishment Inspection Report
2377 '1. STE:\1:\-IONS FRWY., R:\1607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-2868
Daf;._3J-J1 I Time in: I Time out: ,-I License/Permit 7fi {£) I Est. Type I Risk Category Page!_ of~
Purpose of Inspection: L J 1-Compliance [Vj 2-Routine V"J 3-Field Investigation [ ] 4-Visit [ ] 5-0ther TOTAUSCORE
Es~F 11h1fJ'7JM :}p) lJ I4J ~ontacf!UAJ/tJt /f»JlJ * Number of Repeat Violations: __
./ Number of Violations COS: --'f Physit/JtJtf~:SN IDE"~ R.lrZA I fjjJffty/kk_ I Zip Code: I PI~N-0h3-Z.~ I Follow-~p: Yes No (ctrcle one)
Compliance Status: Out= not in compliance IN= in compliance NO= 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
Priority Items (3 Points) violations Re uire Immediate Corrective Action IlOilo exceed 3 days
Compiiance Status Compliance Status
0 I ~ N c Time and Temperature fo r food Safety R 0 I N N c R
U N A 0 u N 0 A 0 Employee Health
T s (F = degrees Fahrenheit) T s ... v I. Proper cooling time and temperature v !--" 12. Management. food employees and conditional employees;
knowledge, responsibilities, and reporting
... 2. Proper Cold Holding temperature(-ll °F/45°F) v ,_.-13. Proper use of restriction and exclusion; No discharge from
eves, nose. and mouth .,., / 3. Proper Hot Holdine temperature( 135°F) Preventing Contamination by Hands
;'. 4. Proper cooking time and temperature -r 14. Hands cleaned and properly washed/ Gloves used properly
.;' 5. Proper reheating procedure for hot holding ( J65°F in 2 .--r 15. No bare hand contact with ready to eat foods or approved
Hours) alternate method properly followed (APPROVED y N )
"' 6. Time as a Public Health Control; procedures & records Hiehly Susceptible Populations
Approved Source +-16. Pasteurized foods used; prohibited food not offered
Pasteurized eggs used when required
7. Food and ice obtained lrom approved source: Food in
\..-1--" good condition. safe, and unadulterated; parasite Chemicals
destruction
.;' 8. Food Received at proper temperature "[ 17. Food additives; approved and properly stored; Washing Fruits
& Vegetables
Protection from Contamination "' 18. Toxic substances properly identified, stored and used
.r 9. Food Separated & protected, prevented during food Water/ Plumbing
preparation. storage. display, and tastin!!
,....:.-I 0. Food contact surfaces and Returnables ; Cleaned and "' J.--19. Water from approved source; Plumbing installed; proper
Sanitized at fj'(:) ]JJJ_m/temiJ.erature back flow device
II. Proper disposition of returned. previously served or ..... J.--20. Approved Sewage/Wastewater Disposal System, proper y' reconditioned disposal
Priority Foundation Items (2 Points violations Re~ uire Corrective Actio11 withi11 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 ControV Identification
T s T s
._,./' 21. Person in charge present. demonstration of knowledge, .,... 1-27 . Proper cooling method used; Equipment Adequate to
and perform duties/ Certified Food Manager (CFM) "-Maintain Product Temperature .,.. 22. Food Handler/ no unauthorized persons/ personnel ,. 28. Proper Date Marking and disposition
Safe Water, Record keeping and Food Package .... 1--29. Thermometers provided. accurate. and calibrated; Chemical/
Labeling Thermal test strips , ?' -0. Hot and Cold Water available; adequate pressure, safe Permit Requirement, Prerequisite for Operation
~ 24. Required records available (shellstock tags; parasite -+-I 30. Food Establishment Permit (Current & Valid) ..... destruction); Packaged Food labeled I
Conformance with Approved Procedures Utensils, Equipment, and Vending t-25. Compliance with Variance. Specialized Process. and ,.. v 31. Adequate handwashing facilities: Accessible and properly HACCP plan; Variance obtained for specialized
processing methods; manufacturer instructions supplied. used
Consumer Advisory .... ~ 32. Food and Non-food Contact surfaces cleanable. properly
designed, constructed, and used
1 26. Posting of Consumer Advisories; raw or under cooked ... v 33. Warewashing Facilities; installed, maintained, used/
foods (Disclosure/Reminder/Buffet Plate)/ Aller!!cn Label Service sink or curb cleaning facility provided I
Core Items (1 Point) Violario11s Require Corrective Action Not to Exceed 90 Days or Next Jm pectio11 , Wllicllever Cot~~es First
0 I N N c R 0 I N N c R u N 0 A 0 Prevention of Food Contamination u 0 A 0 Food Identification
T s T s
v ,... 34. No Evidence of Insect contamination, rodent/other ... ....... 41.0riginal container labeling (Bulk Food)
animals
"' -35. Personal Cleanliness/eatin2. drinking or tobacco usc Physical facilities
II" 36. Wipine Cloths; properly used and stored , 42. Non-Food Contact surfaces clean
"' 37. En vironmental contamination ./ 43. Adequate ventilation and lighting: designated areas used ,.. 38. Apprmcd thawing method "" 44. Garbaee and Refuse properly disposed; facilities maintained
Proper Use of Utensils / 45. Physical facilities installed. maintained. and clean
"' 39. Utensils. equipment. & linens: properly used, stored, 46. Toilet Facilities; properly constructed. supplied, and clean
dried, & handled/ In usc utensils: properly used ....,..
v v 40. Suiw;rv~ single-use articles: properly stored / 4 Other Violations
and u ~
Received by: ~!_ ":y) Print: ..£3nu/\ Pyy ~ c.-k.t-\ Title: Person In C harge/ Owner
(signature) /1/1
Inspected by: ~ ~~/If; Print:i< V ~ fJ(;/ti~. ·~ Business Email:
(signature)
Form EH ·06 (Revised 09-~ / I •
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
O:S?"fliMpwv I P~d~ (2, ~1/)&rl fl~ I V:JIV~Ik/::. l Li1't~1it # I Pag~o~
I TEMPERATURE OBSERVATIONS
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OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE. YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received by:~~ l'rint: Title: Person In Charge/ Owner
(signature) V"' \. >I II 11 A
Inspected by: { Jv-I A ~'h7 (signature) Print: fJw OJ {J /d1UJ-~5 Samples: Y N #collected
Form EH-06 (Revised 09-201~ , I I