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HomeMy WebLinkAboutCORNER BAKERY 2017.03.16Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377~.STE"";\IO;-':S FR"VY ..RM607,DALLAS,TX 75207 21-1-819-2115 FAX:214-819-2868
.-OS~/~-I1-1Time in:1 Time out:I Liccnse/Pcrmit II 7Na7-I Est.Typc I Risk Category PageL of~
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PUrDose of IIISDection:I I l-Comnliance I V"I 2-Routine I IJ-FieJd Invl'sti!!ation I I 4-Visit I I 5-0ther TOTAUSCORE
Est~E~!3A:/f£/Zy I Contarh,etl;ft:A!ec,Rtf7L_I
*:'lllImber of Repeat Violations:__6./:>lumber of Violations COS:--
Physical Address:04ZO M£<5mfa'}¥rbtt1J~T~/,.,f~/t~'l1351"OttJ %~'11('}\I Follow·up:Yes
;\'0 (circle one)
Compliance Slatus:Out =not in compliance IN =in compliance :\0 =not obseryed .'liA =not applicable COS =corrected on site R =repeat violation
Mark the aooroonate ooints in the OUT box for each nllmbered item Mark './'a chcckmark in aooroonate boA for I:",NO.NA.COS Mark an asterisk'*.in aooroonate box for R
Prioritv Items (3 Points)violatiolls Re '"ire Immediate Correcti1'l!Action 1I0t to exceed 3 da),s
Comllliance SI.tus Cnmoliance Slalus
0 I N N C Time and Temperature for Food Safety R 0 I N >.;C RUN0A0UN00EmllloyceHealthTS(F =degrees Fahrenheit)T S
I.Proper cooling time and temperature "I....12.Managcment.food employees and conditional employees;V knowlc(hzc.resoonsibilities.and reporting....•2.Proper Cold Holding temperature(41 °F/-15°F)1,..'-""13.Proper use ofrestrietion and exclusion;No discharge from
eves.nosc.and mouthv3.Proner Hot Holding temoerature(135°F)Preventin!!Contamination bv Hands-;;4.Proper cooking timc and teml)eratur~v1 14.Hands cleaned and properly washed!Gloves used nronerlv••..5.Proper reheating procedure for hot holding (165°F in 2 ~15.No bare hand contact with ready to eat foods or approved
I.••Hours)alternate method orooerlv followed (APPROVED Y N )Oi 6.Time as a Public Health Control;orocedures &records Hi!!hly Susceptible Ponulations
Apprond Source 0 16.Pasteurized foods uscd;prohibited food not offered
Pasteurized eggs used when required
7.Food and ice obtained Ii-om approved source;Food in
J..V good condition.safe.and unadulterated;parasite Chemicals/destruction
""8.Food Receivcd at proper temperature t-17.Food additives;approl'ed and properly stored;Washing Fruits
&Vegetables
Protection from Contamination ""18.Toxic substances properlv identilied.stored and used
1.-1 9.Food Separated &protected.prevented durttlg food Water!Plumbingpreparation,storage.disnlav.and ta&ting
V 10.Food contrWJS"c~~~rna,;Cleaned and V l.-.19.Water Ii-DInapproved source;Plumbing installed;proper
Sanitized at t moerolll backllow device
0/II.Proper disposition of~.previously served or V:..20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points I violations Re,lIire Corrective Actioll within 10 daJ's
0 I N N C R 0 I N :-i C RUN0A0DemonstrationofKnowledge!Personnel u N 0 A 0 Food Temperature Controll IdentilicationTsTSt..21.Person in charge present.demonstration of knowledge..,;'27.Proper cooling method used;Equipment Adequate toV..•..and perlorm duties!Cenilied Food Manager (CFM)Maintain Product Tcmoeraturc
(..22.Food Handler/no unauthorized oersons!Dersonnel ,...28.Proper Date Marking and disposition
Safe W:tler,Recordkeeping and Food I':lckage v 29.Thermometers pro\'ided,accurate,and calibrated;Chemical!
Labeliu!>:Thermal test strios
J...I/0'Hot and Cold Water available;adcquate pressurc.safe Permit Requirement,Prerequisite for Operation_J.
~V"24.Required records available (shellstock tags:parasite 1 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 .....V 31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialized
processing methods;manufacturer instructions suppl ied.used
Consumer Advisory II'v 32.Food and :--ion-food Contact surfaces cleanable.properly
designed.constructed.and usedruff26.Posting of Consumer Adl'isories;raw or under cooked "V 33.Warewashing Facilities:installed.maintained.used!
loads (Disclosure/ReminderlBuffCl Plate)!Allemcn Label Service sink or curb cleaning facility provided
Core Items (I Point)Violatiolls Reollire Corrective Action l\'of to excced 90 Da.·.s or l\'e:rIIIlSDecrioll •Wllicl,e"er CliniCS First
0 I N N C R 0 I N >.;C RIJ0A0Prel'ention of Food Contamination r 110 0 A 0 Food IdentificationTsTS
I~
34.No Evidence of Insect contamination,rodcnl/other ••••i,.->41.0riginal container I3beling (Bulk Food)animals,35.Personal Clcanliness/catinu.drtnklllU or tobacco usc Phvsical Facilities,36.Wiping Cloths;oronerlv used and ,tored •...,.42 .Non-Food Contact surfaces clean
"37.Environmental contamination .....,._.,.-13.Adeuuate ventilation and lighting;designated areas usedII38.ADnrmed tha\\in>!method /l 44.Garbage and Refuse properly disposed;facilities maintained
Proper Use of Utensils IV 45.Physical facilities installed.maintained.and clean
39.utensils.equipment.&linens;properly used.stored."J...-46.Toilet Facilities;properly constructed.supplied.and clean,1/"dried.&handled'In usc utensils;I)rol)crly u5ed .1/40.Single-SAl ii\&single-use articles;properly stored .I -17.Other ViolationsJ~d
Received b~I )?'V ..\.Print:Title:Person In Charge!Owner(signature).•.
Inspected by:~~fhS Print:1'1ViJ(I {JhtwpS Business Email:
(~ig:l1ature)
Form EH·06 (Revised 09-201sr--~...J
\I
Dalia'S ounty Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
STEMMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868\
Er;;:~'IJ_~I PBs4IWess:f*85fT)J~~CrJ)J/VI f?rr&~7~1/111;t#I PagtdLof~
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J TEMPERATURE OBSERVATIONS
Item/Location \I TelllP Item/Location Temp Item/Location Temp
o~j./JFfk/_..)INf'f
OBSERVA nONS AND CORRECTIVE ACTIONS
Item AN INSPECTIO OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
$A,f'l2l:N brKm ~.fJlWS Fill 141)aJn6
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33 H'efP ~~V lD W\6..Jf"~
l 7
~~CUt.trJ ~~.,J D~~HWASH A1l61
1'""'...,/\{\
Received by:l'()'Print:Title:Person In Charge/Owner
(s;unature)..-~
Inspected by:fK(~V~v-,S Print:¥1 \J D Ii +hI W-J.rJ~Samples:Y N
(s;Qnalurc)
#collected
Form EH-06 (Revised 09~~
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