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HomeMy WebLinkAboutCELEBRATE SLURPEE 2017.0328-._. ~~U.Abv Dallas Co nty ealth and Human Services -Environmental Health Division ~.Retail Food Establishment Inspection Reportt:J23K"·ST.E:"I~FRWY.,R'\I~OPAS,TX 75207 214-819-2115 FAX:214-819-2868 5JzoFi'.llJ Z."/?H /T -fo?c~uLLotH rNTf7Z1'/l5D/;Iffe:~e1J.8-J-::rI Time in:I Time aut:I License!Permit #I Esl.Type I Risk Category Page I of~ "PurDose of InSDection:I I I-Compliance I VI 2-Routine I I 3-Field Investigatlon I I 4-Visit I I S-Other TOTAUSCORE Est'(!eli!.l/fiATe SWf4Jt::£1 COM?ct!?wner f-al11e:I *:'I'umber of Repeat Violations:__K C\-t1e.-f'o-V\u.,./Numher of Violations COS:--2Phys~a~~Ts:f:'eJ-.?tdAmlrbrl /Pt$JitfR 75,jUf 7W,/PhOl1e~)_)_./Follow-up:YesI.)..0d~-O,)c{O No (circle one) Compliance Status:Ou~=not in compliance I =in compliance NO 3 not observed NA =not applicable COS =corrected on site R =repeat violationMarktheappropriatepoinl'in the OUT box for each numbered item Mark''/'a checkmark in appropriate box for 11\".NO.NA.COS Mark an asterisk'*.in aooTOoriate box for RPriorityItems(3 Points)violation,~Re1uire Immediate Correctire Action 1I0tto exl'eel/J daysComillianceStatus Comlliiancc Stalus0tNNcTimeandTemperalureforFoodafc~'R 0 I N 'I C RUN0A0 (F =degrees Fahrenheit)U N 0 A 0 Employee HealthTSTS VV l.Proper cooling time and temperature lV 12.Management.food employees and conditional employees; kno\\'ledge,responsibilities,and reporting2.Proper Cold Holding temperature(41 °F/45cF)\..•.•.13.Proper use of restriction and exclusion;No discharge fromV eyes.nose.and mouthv3.Proper Hot Holding tcmperature(1350F) Preventin!!Contamination by HandsV'4.Proper cooking time and temperature vr 14.Hands cleaned and properly washed/Gloves used properly V'5.Proper reheating procedure for hot holding (165°F in 2 J 15.No bare hand contact with ready to eat foods or approvedHours) alternate method properly followed (APPROVED Y N )v 6.Time as a Public Health Control;procedures &records Highly Susceptible PonulationsApprovedSouree 1 ~16.Pasteurized foods used;prohibited load not offered Pasteurized eggs used when required7.Food and ice obtained from approved souree;Food in VV good condition.safe,and unadulterated;parasite Chemicalsdestruction ""v-8.Food Received at proper temperature vt 17.Food additives;approved and properly stored;Washing Fruits &VegetablesProtectionfromContaminationLA!18.Toxic substances properly identified.stored and used1,..••...•9.Food Separated &protected.prevented during food Water/Plumbingpreparation,storage.display,and tasting ",/I 10.Food contact surt'lces and Returnables;Cleaned and •../19.Water fi'OlTIapproved source;Plumbing installed;properSanitizedat2.rr?ppm/temperature backllow device ,/II.Proper disposition ofretullled.previously served or ",J;20.Approvcd Sewage!Wastewater Disposal System,properreconditioneddisposal Priority Foundation Items (2 Points violations ReI flire Corrective Action within 10 days0IN:<I C R 0 I N N C RUN0A0DemonstrationofKnowledge!Personnel U N 0 A 0 Food Temperature ControU IdentificationTsTSV21.Person in charge present.demonstration of knowledge, V 27.Proper cooling method used;Equipment Adequate toandperformduties/Certified Food Manager (CFM)Maintain Product Temperature,/~2.Food Handler!no unauthorized persons/personnel <•....•..28.Proper Date Marking and dispositionSafeWater,Rccordkeeping and Food Package V 29.Thermometers provided.accurate,and calibrated;Chemical!Labclill!!Thermal test stripsV23.Hot and Cold Water available: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 ill Conformance with Approved Procedures Utensils,Equipment,and Vending25.Compliance with Variance,Specialized Process.and V~31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variancc obtained for specialized suppl ied.usedprocessingmethods;manut:1cturer instructions Consumer Advisory "'V 32.Food and Non-food Contact surfaces cleanable,properly designed,constructed,and used.t"26.Posting of Consumer Advisories;ralV or under cooked 33.Warcwashing Facilities;installed.maintained.used!foods (Disclosure!Reminder!Buffet Plate)!Allergen Lahel j; Service sink or curb cleaning facility providedCoreItems(1 Point)ViolatiOIlS Require Corrective Action Not to Exceed 90 Dal's OrNext Inspection,Whicllel'er Comes First0INNCR()I N ,'i C RUN0A0Prel'Cntion of Food Contamination {;N 0 A 0 Food IdentificationTSTSy•....34.No Evidence of'Insect contamination,rodent/other ·+I.Original container labeling (Bulk Food)animals Y'V 35.Personal Cleanline,s!eating.drinkinlt or tobacco use Physical FacilitiesV36.Wiping Cluths;properly used and stored V,42.Non·Food Contact surfaces cleanv37.Environmental contaminatlon V 43.Adeq uate ventilation and lighting:designated areas usedV38.Approved thalVing method J 44.Garbage and Refuse properly disposed;facilities maintainedProperUSl'of Utensils V 45.Physical facilities installed.maintained.and cleany39.L:tensib.equipment.&linen"properly used.stored,I.t 46.Toilet Facilities;properly constructed.supplied,and cleandried.&handled/In usc utensils:properly used 1/",II"40.Single·service &single·use articles:properly stored II 47.Other Violationsandused Received by:Y;}~.-[tJ~Prinl:Title:Person In Charge!Owner(signature)A ~ Inspected by:r~(~~V.l1Y\If)S Print:f~u~PhlLU-p<Business Email:(signature) Form EH-06 Revised 09·2015 ......_____..,,,~, v-_. 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(!£L$2V'~Wpee I P5t(trre~U21{~fJrz ICi~O I License/Permit #I Pag~o~ I TEMPERATURt OBSERVATIONSItem/Location TemJl Item/Location TemJl Item/Location TemJl OBSERVATIONS ANn CORRECfrVE ACTIONSItem AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW: 32 tJ'lJ£D6lun-(5'/IN 1!7zE'.Au---l7on H.f10 C/l)~(}~:-,/--'-A.~ ~-.I "£._J .....;>,., Received by:1 J /\.rl~,?,/<:;)I -Print: Title:Person In Charge/Owner(si~nature)I ,~L',~, InsJlected by:1)f-lI~l!b Print:f?Vt::v PhJlLJIP Samoles:Y N #collected (sIgnature) 'orm EH·06 (Revised ~, I J