HomeMy WebLinkAboutGERALD FORD STADIUM CLUB SUITE 2016.10.22-2Dallas 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
~l)~~-J&I Time in: I Time out: " I LicenseJI~t~ OOD~7C/9~ I Est. Type I Risk Category Page _j_ of __!_
Purpose of lnspeclion: L J 1-Compliance 1 vr 2-Routine L J 3-Field Investigation L J 4-Visit I I 5-0tber TOTAUSCORE
Esb':~~me/im S;'7JJYiJ1 CA;b£~~~ntac0o~::\)7hJ ._., d * Number of Repeat Violations: __ /ySt5J'l_ ./ Number of Violations COS: __ 0 Physical Addr~~J:0t:J tJftJN/Jy lJ.k'l!/c:j CitfJflJ~'v /M.f-1/Stlb+j Phone: I Follow-up: Yes
No (circle one)
Compliance Status: aG't = 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 numben.-d item Mark 'l' 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 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 Healtb
T s (F =degrees Fahrenheit) T s
.,/' I. Proper cooling time and temperature 12. Management, food employees and conditional employees;
..... knowledge, responsibilities, and reporting
vv 2. Proper Cold Holding temperature(41 °F/ 45°F) "'~ 13. Proper use of restriction and exclusion; No discharge from
eyes, nose, and mouth
v 3. Proper Hot Holding temperature(I35°F) Preventing Contamination by Hands
v 4. Proper cooking time and temperature 1..-t I I 14. Hands cleaned and properly washed/ Gloves used _properly
"' 5. Proper reheating procedure for hot holding ( 165°F in 2 { IS. No bare hand contact with ready to eat foods or approved
Hours) alternate method properly followed (APPROVED y N J
t/ 6. Time as a Public Health Control; procedures & records Highly Susceptible Populations
Approved Source _t 16. Pasteurized foods used; prohibited food not ollered
Pasteurized eggs used when required
7. Food and ice obtained trom approved source; Food in
vt" good condition, safe, and unadulterated; paras ite Chemicals
destruction
v r 8. Food Received at proper temperature r 17. Food additives; approved and properly stored; Washing Fruits
& Vegetables
Protection from Contamination ...t 18. Toxic substances properly identified, stored and used
9. Food Separated & protected, prevented during food Water/ Plumbing v preparation, storage, display, and tasting
'V :.--I 0. Food con~fc:;:Jd Returnables ; Cleaned and ...-~-> 19. Water from approved source; Plumbing installed; proper
Sanitized at temperature back flow device
v I I. Proper disposition of returned, previously served or .......... 20. Approved Sewage/Wastewater Disposal System, proper
reconditioned disposal
Priority Foundation Items (2 Points violations.Re uire Co"ective Action witl1in 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
" 21. Person in charge present, demonstration of knowledge, ... / 27. Proper cooling method used; Equipment Adequate to
and perform duties/ Certi tied Food Manager (CFM) / Maintai n Product Temperature
v 22. Food Handler/ no unauthorized persons/ personnel It 28. Proper Date Marking and disposition
Safe Water, Record keeping and Food Package v " 29. Thermometers provided, accurate, and cali brated; Chemical/
Labeling Thermal test strips
v f--" 23. Hot and Cold Water available; adequate pressure, safe Permit Requirement, Prerequisite for Operation
,/ 24. Required records available (shell stock 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 handwashin g facilities: Accessible and properly HACCP plan; Variance obtained for specialized v
processing methods; manufacturer instructions supplied, used
Consumer Advisory 1/' 32. Food and Non-food Contact surfaces cleanable, properly
I designed, constructed, and used
i 26. Posting of Consumer Advisories; raw or under cooked v 33. Warewashing Facilities; installed, maintained, used/
foods (Disclosure/Reminder/Buffet Plate)/ Allergen Label Service sink or curb cleaning facility prov ided
Core ltems 1 Point) Violations Require Co"ective Action Not to Exceed 90 D vs or Next lnsp~ction, Whichever 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 -1 41 .0riginal container labeling (Bulk Food) ..... animals
t. 35. Personal Cleanliness/eating, drinking or tobacco usc Pbysical FaciUties
"' 36. Wiping Cloths; properly used and stored " 42. Non-Food Contact surfaces clean
'"' 37. Environmental contamination ./ 43. Adequate ventilation and lighting; designated areas used
v 38. Approved thawing method v 44. Garbage and Refuse properly disposed; faci lities maintained
Proper Use of Utensils "" 45. Physical facilities installed, maintained, and clean
l~
39. Utensils, eq uipment, & linens; properly used, stored, .... 46. Toilet Facilities; properly constructed, supplied, and clean
dried, & handled/ In use utensils; properly used
""
v 40.
1
~service & singl~ articles; properly stored .... 4 7. Other Violations
and d ;J A "
Received by X f) ~ ,_--I/ j Print: Title: Person In Cha rge/ Owner
(signature) f7 A "'
Inspected by: Jfv.--1 /~1J I)_~ fAS Print: /~vD·y fl+ru--t jO) Business Email:
(signature)
Form EH-06 (Revised b9-20~ , I