HomeMy WebLinkAboutCHICK-FIL-A 2017.03.03Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'<i.STDL\IO:\S FRWV.,lUI 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
D~"''3-t1''I Time in:I Time alit:/I License!Pennit If 75l~I
Est.Type
I
Risk Category pagef Of~
Puroose of losoection:I I I-Comoliance I vi'2-Routine r 13-Field Investigation I I 4-Visit I I 5-0ther TOTAUSCORE
ES~nTtIf~fiL·A I Contac:::JeFrlt.Y7l!e I *.\'umber of Repeat Violations:__
y':>Oumbcr of Violations COS:--
Physical {jJ'pts;...3 ffJ~1?5 rl Ct)fjr~/)N[f:--I "7'5tus I P~'1j -SCj-Y.99tHr Follow-up:Yes I~:>00 (circle one)
Compliance Status:Out =not in compliance 1:-1 =in compliance i\"a ~not observed NA =not applicable COS =corrected on site R =repeal violation
Mark the appropriate points in the OUT box lor each numbered item Mark .y"a chec~mark in aporoonate box tor Ii\",NO.NA.COS Mark an asterisk '*.in aopropriate box for R
Priority Items (3 Points)violatiolls Re uire Immediate Correctiloe Actioll1I0tto e.xceetl3 days
Comoliance StMlIs Comnliance Status
n I N S C Time and Temperature for Food Safety R 0 I /\\'C R
U N 0 A 0 U Ii 0 A 0 Employee HealthTS(F =degrees Fahrenheit)T S
,.,,-I.Proper cooling time and temperature "V 12.Management.food employees and conditional employees;
kno\\ledge.responsibilities.and reporting
••••1-
2.Proper Cold Holding temperaturel.:lloF'-15°F)"V 13.Proper use of restriction and exclusion;No discharge from
1-eves.nose.and mouth...3.Prooer Hot Holdin>!temoerature(135°F)Preventin!!Contamination hy Hands."4.Proper cooking lime and temperature .Y 1-1.Hands cleaned and properly washed!Gloves used orooeriv
,/5.Proper reheating procedure for hot holding {165°F in 2 .{15.No bare hand contact with ready to cat foods or approved
Hours)alternate method properly followed (APPROVED y N ),6.Time as a Public Health Control:procedures &records Hi2hly Susceptible POilUlations
Appro"ed Source
~
16.Pasteurized loads used:prohibited food not offered
Pasteurized eg1!S used when required
7.Food and ice obtained from approved source:Food in..-J..-good condition.safe.and unadulterated:parasite Chemicals
destruction
."v 8.Food Receil ed at proper temperature r 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protcction from Contamination 1---IS.Toxic substances properlv identilied.stored and used•...'/9,Food Separated &protected.prevented during food Water!Plumbing
preparation.storage.disolay.and tasting
Vi"10.Food contactg:trlilF~''''b~:Cleaned and ,..V 19.Water from approved source;Plumbing installed;proper
Sanitized at f 0 'otlm 'mperature baekllow device
,/II.Proper disposition ofretumed,previously sen'cd or ,..1.'20.Approved Sewage!Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points)violations ReI "ire Corrective Actio"with ill 10 days
0 I N .'1 C R 0 I N 'I C RUN0A0DemonstrationofKnowledge!Personnel U N 0 A 0 Food Temperature Control/IdentificationTSTs
,1/21.Person in charge prescnt.demonstration of kno\\'!edge.•....V 27.Proper cooling method used;Equipment Adequate to
and perlorm duties!Certified Food Manager (CFM)Maintain Product Temperature•...22.Food Handler!no unauthorized persons!personnel ••••v 28.Proper Date Marking and disposition
Safe Water,Rccordkccping and Food Package
"v-29.Thermometers provided,accurate.and calibrated;Chemical!
Labelin!!Thermal test strips
",,'l'Hot and Cold Water available:adequate pressure,safe Permit Requirement,Prerequisite for Operation_.).
•...V 24,Required records available (shellstock tags:parasite
«t 30.Food Establishment Permit (Current &Valid)destruction):Packaged Food labeledmr=r Conformance with ApprO\cd Procedures Utensils,Equipment,and Vending
25.Compliance \\'ith Variance.SpecialiLed Process.and ~31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialilcd Vprocessin1(methods:manufacturer instructions supplied.used
Consumer Advisory
VV 32.Food and Non-food Contact surfaces cleanable.properly
designed,constructed,and used
.{"26.Posting or Consumer .-\dvisories:raw or under cooked ,/33.Warewashing Facilities:installed.maintained.used!
foods (Disclosure/Reminder/Buffet Plate)!Allergen Lahel Sen ice sink or curb cleaning lacility provided
Core Items (I Point)Violatiolls Require Ct}rrective Actioll Nl)t tt}Exceed 90 Dars I)r Next Illspectioll •Wllicllel'er Comes First
0 I /\"C H 0 I N "C RUN0A0PrcI'cntion of Food Contamin;ltion t:S 0 A 0 Food IdentificationTsTs
•••17 34.No E\idencc of Insect contamination.rodent/other VV 41.0riginal container labeling (Bulk Food)
.animals
.;35.Personal Cleanline;s/eatin!!,drink in!!or tobacco lise Phvsical Facilities.•.Y 36.Wipin!.(Cloths:properlv used and stored •...-12.(\ion-Food Contact surfaces clean
•••.L-37.Environmental contamination v 43.Adequate ventibtion and lighting:designated areas usedV38.Appro\cd tha\\in!!method ./-14.Garbage and Refuse properlv disposed:1:lcilities maintained
Proper lise of Utensils ~.-15.Physicallacilities installed,maintained.and clean
,,1/39.Gtensils.equipment.&linens:properly used.stored.Y'-16.Toilet Facilities;properly constructed.supplied.and clean
dried.&handled In usc utensils:properlv used II
",1/40.Single-sen ice &single-usc articles:properly stored tV -17.Other Violations
and~d
Received by:~t//n~Print:Title:Person In Charge!Owner
(signature)'"
Inspected by:I.JC I
~lhS Print:iJtur;)..(Ph ILU p 7 Business Email:
(signature).\
Form EH-06 (Revised 09-201~I .,
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEM MONS FnWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
Est~P/1 ~7<-hL-A I PhYZ;~d2S3 thUCA1£sr j Cir::tJ;y I~/?J--I L75Z:Z:I Page.;,.(of~
TEMPERA TURE OBSERVATIONS
Itcm/Locatjl'n Tcmp Item/Location Temp Item/Location Tcmp-elJl<I••~.•••-I'Oe;DrI~JI<or-n /"1ort;"'"Jl58°r
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OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLlSIIME T HAS BEEN MADE.YOUR ATrENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
-"Ljr ILJ'"P()7/JL JjJ Ff<~(tJltt,k-)N )---rt'.,,
II ~/1 .--------
Received ~!J {//?Y Print:Title:Person In Charge/Owner(signature)•
Inspected by:V1:':!.(~I'i_()rLAJo lt6 I'rin t:""U£:>.,-1111L.Ll.IY:;;(siUl1aturc)_Samples:Y N #collected
Form EH-06(Revised09-201SL/,I .