HomeMy WebLinkAboutLAS 4 HERMANAS 2017.01.25.AIW!Io.
Dallas &?.niy ~th~~ .fm~ifm~1ealth Division M Retail Food Establis ent spection Report T; ~ s;r~·IHo\l :fvsq3 ;7,t 'fts·t/~:;Jl.;; ;;4~k FAX: 14-819-2868
o;~2.5-J7-I Time in : I Time out : I License/Pen~ ' ·~ I Est. Type I Risk Category PageL of _J_
Purpose of Inspection: L J !-Compliance L l 2-Routine r l 3-Field Investigation r l 4-Visit r l 5-0ther TOTAUSCORE
Establishment Name: I ~-5:ct/Owner N~ I * Number of Repeat Violations: __ EJ l.L])J;;) !.-\., ~X~J l) <..-::. -lA-ed"' ./ Number of Violations COS: __
Physica~~'ft; LA~ C.~l ~A6' I ~i-t, ~~~~-utoq-1o1-00
I Follow-up: Yes
:-lo (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 aJlllrOjlfiate box for R
Priority Items (3 Points) violations Re uire Immediate Correcti1•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 (F =degrees Fahrenheit) u N 0 A 0 Employee Health
T s T s
~ I. Proper cooling time and temperature ~ 12. Management. food employees and cond itional employees; .... knowledge, responsibilities, and reporting
I 2. Proper Cold Holding temperarure(41 °F/-I5°F) "" v 13. Proper use of restriction and exclusion; No discharge from
~ eyes. nose. and mouth .... I/ 3. Proper Hot Holding temperature( I 35°F) Preventing Contamination by Hands
y 4. Proper cookino time and temperature V'f I 14. Hands cleaned and properly washed/ Gloves used properly
,/ 5. Proper reheating procedure fo r hot holding ( 165°F in 2 ..{ 15. No bare hand contact with ready to eat foods or approved ,.. Hours) alternate method properly followed (APPROVED y N ) v 6. Time as a Public Health Control;_p_rocedures & records Hi!!lllv Susceptible Populations
Approved Source 1 16. Pasteurized foods used; prohibited food not offered
Pasteurized eggs used when required
"'/
7. Food and ice obtained from approved source; Food in
good condition. safe, and unadulterated; parasite Chemicals
destruct ion
v / 8. Food Received at proper temperature 1 17. Food additives; approved and properly stored; Washing Fruits
& Veoetables
Protection from Contamination 1..-" I 18. Toxic substances properly identified, stored and used v 9. Food Separated & protected, prevented during food Water/ Plumbing "' preparation. storage. display. and tasting
v v I 0. Food contact surfaces and Returnables; Cleaned and ,/ 19. Water from approved source; Plumbing installed; proper
Sanitized at ppm/temperature backflow device
v v I I. Proper disposition of returned. previously served or v ~ 20. Approved Sewage/Wastewater Disposal System, proper
reconditioned disposal
Priority Foundation Items (2 Points violations Re 11ire Corrective Action 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 ControU Identification
T s T s •. v 21. Person in charge present. demonstration of knowledge, y'
,/' 27. Proper cooling method used; Equipment Adequate to
and perform duties/ Certified Food i\lanager (CFM ) Maintain Product Temperature
v 22. Food Handler/no un au thorized persons/ personnel v 28. Proper Date Marking and disposition
Safe Water, Recordkeeping and Food Package II 29. Thermometers provided. accurate, and calibrated; Chemical/
"" Labelino Thermal test strips ., 23. Hot and Cold Water available: adequate pressure, safe Permit Requirement, Prerequisite for Operation
,.,1 24. Required records available (shellstock tags; parasite 30. Food Establishment Permit (Current & Valid) destruction); Packaged Food labeled
Conformance with Approved Procedures Utensils, Equipment, and Vending
25. Compliance with Variance, Specialized Process, and 31. Adequate handwashing facilities: Accessible and properly 1/ HACCP plan; Variance obtained for speciali7ed v supplied, used processing methods; manu facturer instructions
Consumer Advisory v/ 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/Buffe t Plate)/ Allergen Label Service sink or curb cleaning facility provided
Core Items (1 Point) Violllfions Require Corrective Actio11 Not to Exceed 90 Days or Next Inspection , Wllicllever Con~es 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
If 34. No Evidence of Insect contamination. rodent/other .; 4J.Original container labeling (Bulk Food)
.,1
" animals ,., 35. Personal Cleanliness/eatinu, drinking or tobacco use Physical Facilities
"'It< 36. Wiping Cloths;_]Jroperl y used and stored v ~ -12. Non-Food Contact surfaces clean
./ ~~ 37. Environmental contamination ""· 43. Adequate ventilation and lighting; designated areas used
.;j' 38. Approved thawing method ,, 44. Garbage and Refuse properly disposed; faci lities maintained
Proper Use of Utensils ./ 45. Physical fac ilities installed. maintained. and clean
v~~' v 39. Utensils, equipment. & linens: properly used. stored. .; 46. Toi let Facilities: properl y constructed, supplied, and clean
dried, & handled/ In use utensils: properly used
"v 40. Single-service & single-usc articles: properly stored 47. Other Violations
and used
Received by: ,(__ ~JJ(IA?/) 11~ /) // /.{ Print~ ~1 \(ti14P/rv dtA. Title: Person In Charge/ Owner
(signature) 'fY.N rv/
Inspected by: ~ / ,Y'hJO .. M ~s Print: ~~Ov 4J+hLU~ Business Email:
(signature) r-
Form EH-06 (Revised 09-2015\ ) I I I