HomeMy WebLinkAboutCAFE 43 2017.03.01Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDLVIO:-JS FRWY.,R;\1607,DALLAS,TX 75207 214-819-2115 FAX:21.t-SI9-2868
1
~t::.J-J:rl Time in:I Time out:I License/Permit #1909 I
Est.Type
I
Risk Category Page 10f_Z
/'
Purpose of Inspection:I I I-Compliance I VI 2-Routine I I 3-Field Investigation I I 4-Visit I I 5-0ther TOTAL/SCORE
Establisl~Lf3 I conijJlfl;fJ._arA LL8J I *."umber of Repeat Violations:__
./Number of Violations COS:--5PhysicalAddress~Cf If 2)St1JJ l:5~Ci~,(}JV~{J~115ttt'i I Phonp-Ilf B 55L-fMJ I FOllow-up:Yes:\'0 (circle one)
Compliance Status:Out =not in compliance IN =in compliance ;'1;0 =not obsen ed :"iA =not applicable COS =corrected on site R =repeat violationMarktheappropriatepoin15intheOI..'T box for each numbered item Mark ,,/,a checkmark in appropriate bo.,for 1:>1,lliO.:\A.COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)l'io/atiOl's Re "ire Immediate Correct;,'e Action IlOt to ex£'eed 3 days
Compliance Status Compliance Slatus
0 I N N C Time and Temperature for Food Safety R 0 t '":'\C RUN0A0UN0A0EmployeeHealthTs(F =degree,Fahrenheit)T S
v-I.Proper cooling time and temperaturc 12.:v1anagemcnt.rood employees and conditional employees:V ,.;
knowledge,responsibilities,and reporting11'2.Proper Cold Holding tempcraturc(41 °Fi 45°F)v-13.Proper use of restriction and exclusion;No discharge fromVeves.nose.and mouth
V 3.Proper Hot Holding temperature(135°F)Preventin2 Contamination by Hands
V 4.Proper cooking time and temperature r 14.Hands clcaned and properly washed!Gloves used properly
V 5.Proper reheating procedure ror hot holding (165°F in 2 l'15.No bare hand contact with ready to eat foods or approvedVHours)alternate method properly followed (APPROVED Y N )v 6.Time as a Public Health Control:procedures &records Highly Susceptible Po()uJations
Approyed Source
~16.Pasteurized foods used:prohibited food not offered
Pasteurized eggs lIsed when required
~Food and ice obtained from approved source;Food in
Chemicalst.-v good condition,safe,and unadultcrated;parasite
destruction
v""8.Food Rcceived at proper temperature t 17.Food additives;approved and properly stored;Washing Fruits
&Vegetablcs
Protection from Contamination v 18.Toxic substances properly identilied.stored and used
",1'1 9.Food Separatcd &protectcd.preventcd during food Water!Plumbing
preparation,storage,display,and tasting
v 10.Food conr~lsuJt)ces an"_cs ;I2l:>~~V 19.Water trom approved source;Plumbing installed;proper
Sanitized at 0 DDn1fk~Dcra~""backfloll'dcvice
,,/I I.Proper disposition of retumed,previously sen ed or ..--,__20.Approved Sewage!Wastewater Disposal System,properIreconditioneddisposal
Priority Foundation Items (2 Points violations Re,lIire Corrective Actioll withh,10 da)'s
0 I N '"C R 0 I N "C RN0A0DemonstrationofKnowledge!Personnel t:N 0 A 0 Food Temperature Control/IdentificationTSTS,V 21.Person in charge present,dcmonstration orkno\\ledge,v"-27.Proper cooling method used;Equipment Adequate to
./and perform duties/Certified Food Mana~er (CFM)Maintain Product Tempcrature.n.Food Handler!no unauthorized persons.'personnel ,.,28.Proper Date Marking and disposition
Safe WateJ',Reeordkeeping and Food Package '_V-29.Thcrmumeters provided,accurate.and calibrated;Chemical!
./Labeling Thermal test strips
v'~,Hot and Cold Water al ailable;adequate pressure.safe Permit Requirement,Prerequisite for Operation_J.
24.Requircd records available (shellstock tags:parasitc i 30.Food Establishment Permit (Current &Valid).....-destruction):Packaged Food labeled
m Conformance with Approyed Procedures Utensils,Equipment,and Vending
i 25.Compliance with Variance,Specialized Process.and •..1'1 31.Adequate handwashing tacilities:Accessible and properlyHACCPplan;Variance obtained for speciali/cd
processing methods:manufacturer instructions supplied,used
COIISUmer Advisory ",V 32.Food and Non-food Contact surfaces cleanable,properly
./dcsigncd,constructed,and usedv26.Posting of Consumer Advisories:ra\\or undcr cooked /,...-33.Warewashing Facilities:installed,maintained,used!
foods (Disclosure/Reminder/Bufret Platc)!Allcf1ren Label Scn ice sink or curb cleaning facility providcd
Core Items I Point)Violatiolls Reqllire Corrective Actioll Not to Exceed 90 Days or NextlllspectiOlJ.Wltic/,el'er Comes First
0 I N ;0;C R 0 I N :'\C RUN0A0PreventionofFoodContaminationl':-I 0 A 0 Food IdentificationTSTS
•V 34 .'10 Evidence or Inscct contamination,rodent/other •......""4!.Original container labeling (Bulk Food)
-animals
•..-35.Personal Cleanliness/eating,drinking or tobacco use Physical Facilities
~I./36.Wiping Cloths:properly used and slored v 42.Non-Food Contact surfaccs clean~37.Environmental contamination v~43.AdcQuate ventilation and li!!hting:designated areas usedvi38.Approved thall'in!!method .44.Garba~e and Rcfuse propcrly dispo,ed:facilities maiI1lained
PI'oper Use of Vtensih ~45.Ph,sical facilitics installed,maintaincd.and clean
IV 39.Ctenstl .equipmcIlI,&linens:properly lbCd,storcd.•..'"46.Toilet Facilities;properly constructcd,supplied,and clean
./dried,&ha!J.'lk91 In usc utcnsils:propcrly lI'led //
/:~~7ice &single-use articJ/~slOred ,V 47.Othcr Violationsaused__(
ReceivedMj~~~/~~Print:Title:Person In Charge/Owner(signature)1'\,
Inspected by:/fC_f_/(y,A v~~~Print:K utJv Pt-h L1..J.pS Bu<iness Email:
(signature)f
Form EH-06 (Revised 09-2011.)/f I
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEM MONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
E~6 I Ph~~l}t3~S:5 JJj/)I3L()i)I CitJN~V.~f:1'110/o/nit#
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TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
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OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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Received br-ff/~/u/~Print:~~\J p.,er--J 1-1-L-t-p~..Title:Person In Charge/Owner
(sit!nalllre)
Inspected bf:IX:::..{J CJ1l.-_.?f V--£ri\)Dv PhlL1.....LPS(siWlalUre)(~.-,..--D Samples:Y N #collected
Form EH·06 (Revised 09·201~,1