HomeMy WebLinkAboutYUMMY PIZZA 2016.10.20~-\ Dallar County Health and Human Services -Environmental Health Division
~-Retail Food Establishment ~r:2tion Report ~ ~7 N. ST f:M MON_S FRWY., RM 60?· DALLAS. TX 75 7c~4-819-2,.!_!5 FAX: 2 14-,;9L2868 _ 1 .qr \{;. K 17) j)C/!;<;?q-~v /y'z_.-r6S f17 ~l2 c___ iJC-
~0:'"20-J(.RI Ti~ I Time out: /I License/Penn it # L ~rEst;rypc Ri/tegory Page _!_ of-/-
Purpose or Inspection: L j !-Compliance fl/T 2-Routine r l 3-Field lnvesti~:tation r l 4-Visit r -I 5-0tber TOTAUSCORE
Establishm)lName: AzZA I cr~;~ner ~amcf_ 1 ! ( I * Number of Repeat Violations: __
L/1-1 /'->?..; 'tr 1 vl d (. --' Number of Violations COS: __ c ; Physic.o;_?td~s~ ;J; I Ci~unty: l~i¥1 P~ne: , h , ~~ ;1 ? 7 I Follow-up: Yes / '1. Qt. 6'15YI ~ 12 ' -~3 ·7 j '> C S No (corcle one)
Compliance Statu." Out= nol in compliance IN = in compliance NO = not obsetV~d NA = not applicable COS = corrected on site R = repeat violation
Mark the appropriate points in the OUT box for each numbered item Mark 'l' a chcckmark in appropriate box for IN, NO, NA, COS Mark an asterisk ' * ' in appropriate box for R
Priority Items (3 Points) violations Re uire Immediate Co"ective Action not to exceed 3 days
Complia nce 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
.... ~ I. Proper cooling time and temperature I 2. Management, food employees and conditional employees;
knowledge, responsibilities, and reporting
2. Proper Cold llolding temperature(41 °F/45°F) ,, 13. Proper use of restriction and exclusion; No discharge from t-'· eyes, nose, and mouth
"' 3. Proper Hot Holding temperature(I35°F) / Preventing Contamination by Hands v 4. Proper cooking time and temperature / L 14. Hands cleaned and properly washed/ Gloves used properly
;r 5. Proper reheating procedure for hot holding (165°F in 2 ·1 I 5. No bare hand contact with ready to eat foods or approved
J Hours) alternate method properly followed {APPROVED y N ,,. 6. Time as a Public Health Control; procedures & records Highly Susceptible Populations
Approved Source / 16. Pasteurized foods used; prohibited food not otlered
Pasteurized eggs used when required
7. Food and ice obtained !rom approved source; Food in
v good condition, safe, and unadulterated; parasite Chemicals
destruction
v 8. Food Received at proper temperature _/ 17. Food additives; approved and properly stored ; Washing Fruits
& Vegetables
Protection from Contamination I _,.I I 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 I 0. Food contact surfaces and Returnables ; Cleaned and ,/ 19. Water trom approved source; Plumbing installed; proper
Sanitized at ._::1-(' ppm/temperature back now device
I I. Proper disposition of returned, previously served or , 20. Approved Sewage/Wastewater Disposal System, proper v reconditioned disposal
Priority Foundation ltems (2 Points viollltions Re uire Co"ective Action wiJhin 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 ControV Identification
T s T / s
/' 21. Person in charge present, demonstration of knowledge, 27. Proper cooling method used; Equipment Adequate to v and perform duties/ Certified Food Manager (CFM) Maintain Product Temperature ' ./ 22. Food Handler/ no unauthorized persons/ personnel ~ 28. Proper Date Marking and disposition
Safe Water, Record keeping and Food Package ./ 29. Thennometers provided, accurate, and calibrated; Chemical/
Labeling Thermal test strips
.,.1-"' 23. Hot and Cold Water avai I able; adequate pressure, safe Permit Requirement, Prerequisite for Operation
..... ..--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 HACCP plan; Variance obtai ned for specialized suppl ied, used processing methods; manufacturer instructions
Consumer Advisory / 32. Food and Non-food Contact surfaces cleanable, properly
.~ designed, constructed, and used
"r" 26. Posting of Consumer Advisories; raw or under cooked 33. Warewashing Facilities; instal led, maintained, used/
foods (Disclosure/Reminder/Buffet Plate)/ Allergen Label 1./ Service sink or curb cleaning facility provided
Core Items (1 Point) Violations Require CofTf!ctive Action Not to Exceed 90 De ys or Next Inspection 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
\.-v 34. No Evidence of Insect contamination, rodent/other ~· 4 I .Original container labeling (Bulk Food)
animals ,/
35. Personal Cleanliness/eating, drinking or tobacco use Physical Facilities
"' 36. Wiping Cloths; properly used and stored ~ 42. Non-Food Contact surfaces clean
' 37. Environmental contaminati on ,.,. 43. Adequate ventilation and lighting; designated areas used ,. 38. Approved thawing method v 44. Garbage and Refuse properly disposed; fac ilities maintained
Proper Use of Utensils :/ ' / 45. Physical facilities installed, maintained, and clean
v 39. Utensils, eq uipment, & linens; properly used, stored, 'v v 46. Toilet Facilities; properly constructed, supplied, and clean
dried, & handled/ In use utensils; properly used
40. Single-service & single-use articles; properly stored v 4 7. Other Violations
/ and used v
Received by: ~ ; ~ Gtt-~~--Jt. h. c\. /riot: T itle: Person In Cha rge/ Owner
(signature) "" -~ "'-·; /"' r; ,. (t r;;..
Inspected by: tk-__, ?fA ~t ~-/) R5 l>rin{: K,,,-J\ Pi Business Email:
(signature) {U,.....j."l''
Form EH-06 (Revised 01201S)
/ / I I I I