HomeMy WebLinkAboutEGG STAND 2017.01.23Dallas County Health and Huma n Services -Environmental Health Division
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Retail Food Establishment Inspection Report ~
_ 2377 N. STEMM ON~ FRWY., R~l ~07. DALtS·%7520:.... 214-8 1 9-2~ FAr214-8 r 2868s. 11 1 I rt;J'(_ L tG _;ff G n. X 7/plj )J L iJ N~ ll s, ~ I? L_ . ' /J (
jJ!12f3~ rJt Time in: I Time out: I License/Permit # I I Est. ype I Ri sk Category Page _ of_
Purpose of Inspection: L 1-Compliance r l 2-Routine r l 3-Field Investigation r l 4-Visit r l 5-0ther TOTAUSCORE
EstablishmenE.?;G S {) l mtact!Owner Name:
-}-. ~v 9 t?tt._
I * :"'umber of Repeat Violations: __ () ::J ·_1 IA N L I t...hJ~-<. {._ LJ .I Number of Violations COS: __
P~ry;' t'~ss: /,; ,. / ,1 "'j ~· I City/~u~Ll ;\ > l.fip Code: I Pror ~)~ ')';__,)I I Follow-up: Yes
!IJ l-7 -(.;<.. '"-1., '1 !1-<-) L-~ -:"'o (circle one)
Compliance Status: Out = not in compliance I =in compliance 0 = not observed A = not applicable COS = corrected on site R = repeat violation
Mark the appropriate paints in the OUT box for each numbered item Mark '.r• 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 Correctil'e Action not to exceed 3 days
Compliance Status Compliance Status
0 I N N c Time and Temperature for Food Safety R 0 I N N c R u N 0 A 0 u N 0 A 0 Employee Health
T s (F =degrees Fahrenheit) T s
~1.--I. Proper cooling time and temperature .,.r 12. Management. food employees and conditional employees:
knowlechze. responsibilities, and reporting
,/ 2. Proper Cold Holding temperature(.+I °F/ 45°F) ;/ I 3. Proper use of restriction and exclusion; No discharge from v eyes, nose. and mouth
V L-3. Proper Hot Holding temperature( 135°F) Preventing Contamination by Hands v 4. Proper cooking time and temperature --1 I 14. Hands cleaned and properly washed! Gloves used properly
.,1 5 . Proper reheating procedure for hot holding ( 165°F in 2 -1 v·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 &..t.ecordil\ IV I Hiehlv Susceptible Populations
Approved Source (f?l'-16. Pasteurized foods used: prohibited food not offered ....... h ,_ .....
Pasteurized egos used when required
"/
7. Food and ice obtaine~id approtcfj_urc~tood in
Chemicals good conditiow;.Slle. an adultera · d; paras it
destmction I j • _.. ·
8. Food Rectved ill proper temp.~rantre ·1-17. Food additives; approved and properly stored; Washing Fruits _,. . ,/ & Vegetables
Protecti9J(fr0111 Contamination I vr I 18. Toxic substances properly identified. stored and used
v 9. Food Separated & protected, prevented during food
preparation. storage. display, and tasting
Water/ Plumbing
,.,./· I 0. Food cont~ surfaces and Returnables :Cleaned and 19. Water from approved source: Plumbing installed; proper
Sanitized at UO ppm/temperature v ' back flow device
lv" II. Proper disposition of returned. previously served or ......,.!--20. Approved Sewage/Wastewater Disposal System, proper
reconditioned disposal
Priority Foundation Items (2 Points violations Re uire Corrective Action within 10 days
0 I 6 N c R 0 I N N c R
u N A 0 Demonstration of Knowledge/ Personnel u N 0 A 0 Food Temperature Control/ Identification
T s T s
/ 21 . Person in charge present. demonstration of knowledge. v 27. Proper cooling method used; Equipment Adequate to
and perform duties/ Certified Food Manager (CFM) Maintain Product Temperature v 22. Food Handler/ no unauthorized persons/ personnel ,... 28. Proper Date Marking and disposition
Safe Water, Rccordkecping and Food Package ..v 29. Thermometers provided, accurate, and calibrated: Chemical/
LabeJino Thermal test strips
.,/ 23. Hot and Cold Water available; adequate pressure, safe Permit Requirement, Prerequisite fo r Operation
24. Required records available (shellstock tags: parasite .J-: 30. Food Establishment Permit (Current & Valid) y destruction); Packaged Food labeled
Conformance with Approved Procedures Utensils, Equipment, and Vending
~r 25. Compliance with Variance, Specialized Process, and v 31. Adequate handwashing facilities: Accessible and properly HACCP plan; Variance obtained for specialized ....,
processing methods; manufacturer instmctions supplied. used
Consumer Advisory ..... !--" 32. Food and Non-food Contact surfaces cleanable, properly
designed. constructed. and used
v ' 26. Posting of Consumer Advisories; raw or under cooked ... ~r-· 33. Warewashing Faci lities; installed. maintained, used/
foods (Disclosure/Reminder/Buffet Plate)/ Allergen Label Service sink or curb cleaning faci lity provided
Core Items (1 Point) Violations Require Corrective Action Not to Exceed 90 Days or Next Inspection , Wlriclre••er Comes First
0 I N N c R 0 I N N c R
u N 0 A 0 Prevention of Food Contamination u N 0 A 0 Food Identification
T s T s
~,......-34. No Evidence of Insect contamination. rodent/other ~-4 l.Original container labeling (Bulk Food)
animals
.I 35. Personal Cleanliness/eating. drinking or tobacco use Physical Facilities ... 36. Wiping Cloths: properly used and stored .,; 42 . Non-Food Contact surfaces clean
v 37. Environmental contamination .v 43. Adequate ventilation and lighting; designated areas used ., 38. Apprmed thawing method 44. Garba~e and Refuse properl y disposed; facilities maintained
Proper Use of Utensils 45 . Physical faci lities installed. maintained, and clean
39. Utensils. equipment, & linens: properly used. stored. ...... v 46. Toilet Facilities; properly constructed. supplied, and clean
dried, & handled! In use utensils: properly used '
• -+0. Single-sen ice & single-use articles: properly stored v 47 . Other Violations
and used
Received bY: lV'vJi ~v ··-Print: Title: Person In Charge/ Owner
(signature) -. Jl ~~
Inspected by: Vl\...-~\~ fhS Print: l"lJ i)./ p J-h I..L-1 tJ s Business Email:
I s1gnature)
Form EH·OG (Revised i'J9-20iS) ,. \ I I
EGG STAND
EGGSTAND MENU
The Wanted-$7
Warm Brioche Bun, cage-free over medium egg, hardwood smoked bacon, cheddar cheese and chipotle
ketchup
The SEC-$7
Warm Brioche Bun, cage-free over medium egg, home-made turkey sausage, cheddar cheese and honey
mustard aioli
The CB-$8
Warm Brioche Bun, ground Angus beef, cage free over medium, caramelized onions, butter pickles,
cheddar cheese and chipotle ketchup
The Spice-$8
Warm Brioche Bun, Farm Fresh Egg, Farm Raised hand cut Pork Belly, Thai balsamic glaze, parmesan and
onions
The Green-$8
Warm Bacon Dressing Spinach Salad, Over Medium Egg, Caramelized Onions with Panko Crumbs as a
Garnish
The Southern-$9
Warm Brioche Bun, farm raised Chicken Fried Chicken, farm fresh egg, touch of Siracha Mayo and green
apple slaw
Mac and Cheese-$10