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Home My WebLink AboutLA MADELEINE 2017.01.18Dallas County Health and Human Services-Environmental Health Division Retail Food Establishment Inspection Report 2377 :'11. STE:\1;\'IO~S FRWY., Ri\1607, DALLAS, TX 75207 2 14-819-2115 FAX: 214-819-2868 Df~//(; -J'(j Time in: I Time out: l License/Permit # /?.'179 &3 80 l Est. Type I Risk Category Page j_ of jl.../ Purpose of Inspection: L J 1-Compliance L¥'1 2-Routine (_Vf 3-Field Investigation I J 4-Visit L J 5-0ther TOTAUSCORE ~ht?J4."Pelel NE Fii€Aut ;3if(ilb/ow~tnJ t1 k~~umber of Repeat Violations: __ ~($_ e .r :-lumber of Violations COS: __ Physicag{?r?J~ 1'1 {)()(!~ hJI([) I CtJfJ/~1'1 WH-152&5 I Phone: I Follow-up: Yes No (circle one) Compliance Status: Out= not in compliance I = in compliance NO = not observed NA = not applicable COS = corrected on site R = repeat vio~ Mark the appropriate points in the OUT box lor 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 11ot to exceed 3 days Compliance Status Compliance Status 0 I ~ N c Time and Temperature for Food Safety R 0 I N N c R u N A 0 u N 0 A 0 Employee Bealtb T s (F =degrees Fahrenheit) T s I. Proper cooling time and temperature 12. l\lanagcment, food employees and conditional employees; t ~-' , knowledge. responsibilities, and reporting ,., 2. Proper Cold Holding temperature( -II °Fl 45°F) ......-13. Proper u>e of restriction and exclusion; No discharge from "' .., eyes, nose, and mouth v 3. Proper Hot Holdinll temperature( 135°F) Preventing Contamination by Bands v 4. Proper cook in!! time and temperature I...., I I 14. Hands cleaned and properly washed/ Gloves used properly / 5. Proper reheating procedure for hot holding ( 165°F in 2 1 15. No bare hand contact with ready to eat foods or approved v Hours) alternate methodproperlyfollowed{APPROVED Y N ) ...... 6. Time as a Public Health Control: procedures & records HigbJy Susceptible Populations Approved Source {' 16. Pasteurized foods used; prohibited food not offered Pasteurized eggs used when required v / V" VFood and ice obtained lrom approved source: Food in Chemicals _,.-good condition, safe, and unadulterated: parasite destruction 'Kt v ~· Food Received at proper temperature 4 17. Food additives: approved and properly stored: Washing Fruits & Vegetables Protection from Contamination I.A" I I 18. Toxic substances properly identified, stored and used . ..,../ 9. Food Separated & protected, prevented during food preparation, storage, display, and tastino Water/ Plumbing j.,. -I 0. Food con~1>;S'ancf ~eturnables ; C leaned and ~ 19. Water from approved source; Plumbing installed; proper Sanitized at · ppm/temperature ... back now device . II. Proper disposit~rtreturned. previously served or "" ~ 20. Approved Sewage/Wastewater Disposal System, proper ... reconditioned disposal Priority Foundation Items (2 Points violations Re~ 11ire Corrective Action within 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 Control/ Identification T s T s .... v 21. Person in charge present. demonstration of knowledge, "" v 27. Proper cooling method used: Equipment Adequate to and perform duties/ Certitied Food Manager (CFM) / Maintain Product Temperature v 22. Food Handler/ no unauthorized persons/ personnel " 28. Proper Date Marking and disposition Safe Water, Recordkeeping and Food Package .... v-29. Thermometers provided, accurate, and calibrated; Chemical/ Labeline Thermal test strips ~ v 23. Hot and Cold Water available; adequate pressure, safe Permit Requirement, Prerequisite for Operation 24. Required records available (shellstock tags; parasite 1 30. Food Establishment Permit (Current & Valid) v destruction): Packaged Food labeled Conformance with Approved Procedures Utensils, Equipment, and Vending __..... 25. Compliance with Variance, Specialized Process, and v 31. Adequate handwashing facilities: Accessible and properly ..,.-HACCP plan: Variance obtained for specialized "" supplied, used processing methods; manufacturer instructions Consumer Advisory v 32. Food and Non-food Contact surfaces cleanable, properly / designed, constructed. and used ~f 26. Posting of Consumer Advisories; raw or under cooked i.-' ~ 33. Warewashing Facilities; installed, maintained, used/ foods (Disclosure/Reminder/Buffet Plate)/ Allergen Label Service s ink or curb cleaning facility provided Core Items (1 Point) Violations Require Corrective Actimr Not to Exceed 90 Days or Nextlrrspectio11, Wlriclre•·er Cotrres 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 / 41.0riginal container labeling (Bulk Food) animals /: 35. Personal Cleanliness/eatinc, drinkino or tobacco use Physical Facilities / 36. Wiping Cloths: properly used and stored / 42. Non-Food Contact surfaces clean .... -37. Environmental contamination v 43. Adequate ventilation and lighting; designated areas used .. 38 . Approved thawing method .; 44. Garbage and Refuse properly disposed; facilities maintained Proper Use of Utensils I -15. Physical facilities installed, maintained, and clean /' 39. Utensils, e~~~nt. & linens: properly used, stored, I 46. Toilet Facilities: properly constructed. supplied, and clean dried. & handle In use utensi ls: properly used / .. / -10. Single-sen ic"\ single-use articles: properly stored I -17 . Other Violations and used • Received by: -LO l?-'''-Print: Title: Person In Charge/ Owner (signature) A _.... Inspected by: ~ 1 ~'f.J'U ..Nl f-lo Print:~ ~)_2 Business Email: (signature) Form EH-06 (Revised 09-201~) 1 ,/ I ' Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N. STEMMONS FRWY., RM 607, DALLAS, TX 75207 214-819-2 11 5 FAX: 214-819-2868 Es~hmt? ;c;_Lel N 6 1 Ph'J/J7~dreH odON &B!<tJ 1 {)~~i~ f~ 1 LicensdPennit # TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location {;J.flt.J~. fl.At~Ji..l Jt:/tJ (J r 01-hcJ ( /ZI.I. Cfi. t:fSAIC ) t&~r·r '--v OBSERVATIONS AND CORRECT1VE ACTIONS I Page prz_ Temp Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE. YOUR AHENTION IS DIR ECTED TO THE CONDITIONS OBSERV ED AND Number NOTED BELOW: 1 ·b;surnu 00~ MjLJL.-;-;&-rl-- 3 ~ ~ IA1.5'1 IX f //Tf)5 OF' e{.j Jl pn'Ul£ tj-;._ lfJ.n.. /l&przu¥' c;~ I I I I ~ ( \, Received by~ K (signature) ;J., ~ Print: Title: Person In Charge/ Owner Inspected bJ" tf) / ~_QJ~ fLS Print: f~ u i) l.f p fh tA--t D ~ (signature) ___,: Samples: Y N #collected Form EH-06 (Revised 09-20lsv I I '