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HomeMy WebLinkAboutCATERING KITCHEN 2017.03.01Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:\.STEM.YIO:'IIS FRWY.,R!V1607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868 I -~~J-rr I Time in:I Time out:I License/Permit #?CjIO I Est.Type I Risk Category Page7_ofL Purpose of Inspection:I I I-Compliance I vi 2-Routinc I I 3-Ficld In\'l'stil!atioll I I4-Visit I I 5-0ther TOTAUSCORE Esta~Ae~7~(.,/<I rUTE:Aj I c_Ba,RJ;vJall~LLf:f)J I *:>iumbcr of Repeat Violations:__ ./:'\umber of Violations COS:--:2PhYSiC~t§!4f \3 stJ/li V3Lvo I Cl:Jtn~iVPAf(jf-1~wJ}1Phone:I Follow-up:Yes !'io (circle one) Compliance Status:Out =not in compliance IN =ill compliance NO =not obsen cd 'A =not applicable COS =corrected on site R =repeat violation Mark the aoorDoriate DOints in the Ol'T bo~for each numbered item Mark './'a check mark in "oorooriate box for 11\,NO.NA.COS Mark an asterisk'*.in aoorDoriatc box for R Priority Items (3 Points)violations Re lIire Immediate Correctil'e Acti()n lI()t t()exceed 3 days Comnliancc Status Comoliancc Status 0 I N "C Time and Temperature for food Safety R 0 I N "C RU0A0U;>i 0 A 0 Employee HealthTS(F =degree,Fahrenheit)T S v-I.Proper cooling tllne and temperature v'-I~.1\llanagement,food employees and conditional employees; knowledge.responsibilities,and report in!! ~.Proper Cold Holding temperature(41°FI 45'F)•...v 13.Proper use of restriction and exclusion;No discharge from/,-'-eves.nose.and mouth.;3.Proper Hot Holdin,(temperaturc(135°F)Preventin!!Contamination b,·Hands V 4.ProDer cooking time and temperature '1 14.Hands cleaned and properly washedl Gloves used properly•..5.Proper reheating procedure for hot holding (165°F in ~t"15.No bare hand contact with ready to eat foods or approved Hours)alternate method properly followed (APPROVED y N ) ""6.Time as a Public Health Control:procedures &records Highlv Susceptible Ponulations Approved Sou"ce vi 16.Pa,teurized foods used:prohibited food not offcred Pasteurizcd eggs used when required 7.Food and ice obtained Ir0111approved source;Food in~-good condition.safe,and unadulterated:parasite Chemicals destruction "8.Food Received at proper temperature f'17.Food additives;approved and properly stored;Washing Fruits &Vegetables Protection from Contamination -18,Toxic substances properly identified,stored and used ",'-9.Food Separated &protected,prevented during tood Waterl Plumbing preparation,storage,display,and tasting._.t.---10.Food cont1{!;{j"~es and Rdurnables ;Cleaned and "'v 19.Water from approved source;Plumbing installed;proper Sanitized at ppm/temperature backtlolV device •....V 11.Proper disposition of retumed.previously served or ",I--20.Approved Sewage/Wastewater Disposal System,proper reconditioned disposal Priority Foundation Items (2 Points)violations Re,"ire Corrective Actioll withill 10 dal's 0 I N ill C R 0 I N 'I C RN0A0DemonstrationofKnowledgelPersonnell'I 0 0 Food Temperature Controll IdentificationTSTS ~J...21.Person in charge present.demonstration of knowledgc-,v V 27.Proper cool ing method used:Equipment Adequate to-and nerlorm dutiesl Certified Food Manager (CFM)Mnintain Product Temperature-n.Food Handler/no unauthori7ed personsl personnel ""28.Proper Date Marking and disposition Safe Water,Recordkeeping and Food Package "..-l.-~9.Thermometers provided,accurate.and calibrated;Chemicall Labelin!!Thermal test strips•...23.Hot and Cold Water available;adequate pressure.safe Permit Requirement,Prerequisite for Operation "~-24.Required recorcls available (shellstock tags;parasite ~30.Food Establishment Permit (Current &Valid)destruction):Packaged Food labeled m PI Conformance with Approved Procedures Utensils,Equipment,and Vending 25.Compliance "ith Variance.Specialized Process.and ..-31.Adequate handwashing facilities:Accessible and properlyHACCPpJan;Variance obtained for specialiLed processing methods:manufacturer instructions ...-supplied.used Consumer Ad,isory /'32.Food and Non-food Contact surfaces cleanable.properly V designed,constructed.and used l 26.Posting of Consumer Advisories;raw or under cooked ••...•...33.Warewashing Facilities:installed,maintained.usedl foods (Disclosure/Reminder/Buffet Plate)/Aller!!en Label Service sink or curb cleaning facility provided Core Items (J Point)Violati()lIs Re(IUire Corrective Actioll Not to Exceed 9Q Dal's or Nexl IlIspecti()lI,'H,ic/,el'er COnies First 0 I N ;>i C II 0 I N ;>i C RUill0A0Pre,'ention of Food Contamination l'N 0 A 0 Food IdentificationTSTS•...L-34.No Evidence of Insect contamination.rodent/other •....'"41.0riginal container labeling (Bulk Food) animals~35.Personal Cleanliness/eatin!!.drillkin!!or tobacco usc "Phvsical Facilities V 36.Willing Cloths:properly used and stored V 42.Non-Food Contact surfaces clean 37.Environmental contamination V'43 .AcJequate \elllilation and lighting:designated areas used .I"38.Approved tha\\in!!method -44.Garbage and Refilse properly disposed:facilities maintained Proner Usc of Utensils "45.Physical facilities installed.maintained,and clean Vh 39.Ltensils.equipment.&linens;properly used,stored....-46.Toilet Facilitics;properly constructed,supplied.and clean dried.&handledl In u,c utcnsils:properly used 1/40.~single-usc articles;properly stored ,/V 47.Other Violations".and A RcccivedbYJ{//r77/~~Print:1,.2r ;/)f)/fl'-L-,P.A/-Title:Person In Chargel Owner (signature)- Inspected by:~(~~~U~~-......~'int:IWfN yth kA 1')0 Business Email: (signature:)__ Form EH-06 (Revised 09-2~))I I I 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 ~.•....• ESla~~~e~(../'1 r0cy/l'h"(~¥l3s:5,11-L!f3~fJ /ij~~'~:,ikvlc-/Ijtt;![)il #/Pag~61'"A TEMPERA TURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp OBSERVATIONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR AHENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW: :;J.-U~Srw-c ~O ~ ~ /7 /'.#____..., Received by:4/"...../,<~~~Print:j ~/,r-r-~)/+L L~,-) Title:Person In Charge/Owner(SI~natllreJ • IlISpeeled by:/!hi t.~1 U\.2..-QLJ rh5 Print:/ft,U P'-t PhJw1J5(si~nalurc)Samples:Y N #collecledFormEH·06 (Revised 09-20~I I v