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Home My WebLink AboutROLY POLY 2017.01.18Dallas County Health and Human Services-Environmental Health Division Retail Food Establishment Inspection Report 2377 N. STE:\L\'IONS FRWY., R.\1607, DALLAS. TX 75207 214-819-2115 FAX: 214-819-2868 Dt:;_/ I>""} t---1 Time in: I Time out: ~ License/Permit # 7 SO(, I Est. Type I Risk Category 'Purp_oseoflnspection: I ~ompliance r -..., 2-Routine r ~3-Field lnvestieation r l 4-Visit r l 5-0tber Establ~_.;n\f./~lle: J1 j I Cont~~r N~ . ..J r I *Number of Repeat Violations: __ n (/) {.,'1 nJ tJ-1 _/_{!__'/ ru u IJ CN .,. Number of Violations COS:-- PageL of 2_ TOTAUSCORE -Compliance Status: Out= not in compliance I =in compliance 0 =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 'v"' a checkmark in appropriate box for IN, !'10, 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 N u N 0 A T .v / " ... v i Received by: ' (signature) Inspected by: (signature) c 0 s Priority Items (3 Points) violations Re uire Immediate Correctit•e Action 11ot to exceed 3 days Time and Temperature for Food Safety (F =degrees Fahrenheit) I. Proper cooling time and temperature 2. Proper Cold Holding temperature(41 °F/ 45°F) 3. Pro]Jer 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 preparation. storage, display, and tasting 10. Food con~~,s~ac~~etumables ; Cleaned and Sanitized at ~ ~~1perature II. 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 unauthorized persons/ personnel Safe Water, Recordkeeping and Food Package Labeling 23. Hot and Cold Water available; adequate pressure, safe 24. Required records available (shellstock tags; parasite destruction); Packa.ged Food labeled Conformance with Approved Procedures 25. Compliance with Variance, Specialized Process, and HACCP plan; Variance obtained for specialized processing methods; manufacturer instructions Consumer Advisory R Compliance Status 0 I N N C U N 0 A 0 T S I Vf I ""'T I I Employee Health 12. Management, food employees and conditional employees; knowledge, responsibilities, and reporting 1 13. Proper use of restriction and exclusion; No discharge from eyes, nose, and mouth Preventing Contamination by Hands 14. Hands cleaned and properly washed/ Gloves used properly 15. No bare hand contact with ready to eat foods or approved altemate method properly followed (APPROVED Y N ) 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 properly 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 Action withi11 10 daJ'S 0 I N N C u N 0 A o Food Temperature Control/ Identification T S ~ .. 27. Proper cooling method used; Equipment Adequate to Maintain Product Temperature 28. Proper Date Marking and disposition 29. Thermometers provided, accurate, and calibrated; Chemical/ Thermal 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 ~~· 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/Buffet Plate)/ Allergen Label Service sink or curb cleaning facility provided Core Items (1 Point) Violations Require Corrective Action Not to Exceed 90 Days or Ne:ct Inspection, Whichever Comes First Prevention of Food Contamination 34. No Evidence of Insect contamination, rodent/other animals 35. Personal Clcanliness/eatinK. drinking or tobacco use 36. Wiping Cloths: properly used and stored 37. Environmental contamination 38. Approved thawing method Proper Use of Utensils 39. Utensils, equipment, & linens: properly used. stored, dried. & handled/ In use utensils: properlv used 40. Single-servic~ single-usc articles; properly stored and used / _r-v ~OJ:L~1~1~ R 0 I N ~ N 0 Print: N A c 0 s Food Identification 4l.Original container labeling (Bulk Food) Phvsical Facilities 42. Non-Food Contact surfaces~ 43. Adequate ventilation a~C!l:Th!11ti~esignated areas used 44. Garbage and Refuse properfy disposed; facilities maintained 45. Physical facilities installed, maintained, and clean 46. Toilet Faci lities: properly constructed, supplied, and clean 47. Other Violations Title: Person In Charge/ Owner 0 Business Email: Form EH-06 (Revised 09-~015) / I I 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 Es/f(Jtya'1!J Ly I ;j(}J8di~uc)-;46&M I ~~~av. ~ I L7stJee:it # I I TEMPERATURE OBSERVATIONS Item/Location ..... Temp Item/Location Temp Item/Location DlrHA ~oe> 1/IJ.-:t"r hill I tJ7 !EESE J'?bt>F Cllk' iti~XYI lr '!5frJ 4F (!. '<-l'X-~(, J . = . t Vfl"Y OBSERVATIONS AND CORRECTIVE ACTIONS I Page.,bof _:;J. Temp Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE. YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELOW: 3Z r ~ IIJ5;De ,R1~~ if:-. li'etiAr-e u t,}lrl/Jc, IN LJ/2EXJ 17zeJt- ' , r I I I : w------ Received by:. 'f,...;::;J lf71ll ~~:_) Print: Title: Person In Charge/ Owner (signature) · r:JlU;J Inspected by:'-'/1 _j · (signature) , ~~!A~ Print: {)x~ {.-1Jn.~.J DC Samples: Y N #collected Form EH-06 (Revisecf 0~ I I I