HomeMy WebLinkAboutCREAM DE LA COOKIE 2017.03.06Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377~.STE.\DIO:-';S FRWY.,R:VI607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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Liccljse/Perl11it #1878 I
Est.Type
I
Risk Calegory Page_jof~
Puroose of Inspection:I I I-Compliance I fA 2-Routine r 3-Field Investi!!lItion I I 4-Visit I I 5-0ther TOTAUSCORE
Establis~nt Nal11e:i')c;.LA.Lo7JkJC I contaTbXtlar5~/(j YIl7Z,d *"umher of Repeat Violations:__
,~D--1r:./:"lumber of \'iolations COS:--S6PhysicalAddress(Q70{P 5N I/D(fbJ CtArN/lrnf:-'~tf61Phone:2Iv S-:-56"?~1Follow-up:Yes
,:\0 (CIrcle one)
Compliance Status:Out =not in compliance I!"=in compliance 1\0 =not obsen ed NA =nO!applicable COS =corrected on site R =repeat violation
Mark the aooroonate ooints in the OUT box for each numbered item Mark ,./.a checkmark in appropriate box for I\C,1\0,NA,COS Mark all asterisk'*'in annropriate box for R
Priority Items (3 Points)violaliolls Reallire Immediale Correclh'e Aclion 110110exceed 3 days
Compliallce Status Comllli.nce Status
0 I N 'I C Time and Temperature for Food Safety R 0 I N 'I C R1IN0A0UN0A0EmployeeHealthTs(F =degree,Fahrenheit)T S
I.Proper cooling time and temperature 12 Management,food employees and conditional employees;
'"\_.,'"'kllo\\ledge.responsibilities.and reportin!!
2.Proper Cold Holding tell1perature(41 of/45°F)•.v 13.Proper use of restriction and exclusion;No discharge from
'"cves.nosc.anci mouth~.3.Proper Hot Holding temperature(135°F)-Prevcntin!!Contamination bv Hands
,/4.Proller cooking time and temperature "1 14.Hands cleaned and properly washed/Gloves used properly
,/5.Proper reheating:procedure lor 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 Hiehl"Susceptible POl)ulations
Approved Source J-16.Pasteurized foods used:prohibited food not offered
Pasteurized eg!!s used when required
7.Food and icc ohtained from approved source:Food in
,,1/good condition,safe.and unadulterated:parasite Chemicals
destruction
_,8.Food Received at proper temperature i 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination -r 18.Toxic substances properlv identified,stored and used
\1/9.Food Separated &protected.prevented during food Water/Plumbing
preparation.storage.display.and tastin!!
1,.1/10.Food cont~uJ5'c~Returnables;Cleaned and \.Y-19.Water from approved source;Plumbing installed;proper
Sanitized at -J ml emperature backllow device
II.Proper disposition o~urned.previously served or ",1/20.Approved SewageIWastewater Disposal System,proper~reconditioned disposal
Priority Foundation Items (2 Points violations ReI lIire Correclive Actio"withill 10 dal's
0 I N 'I C R 0 I ~~C RUN0A0DemonstrationofKnowledge/Personnel t;N 0 A 0 Food Temperature ControV IdentificationTsJ.~s
.1/21.Person in charge present.demonstration of knowledge,••1/27.Proper cooling method used;Equipment Adequate to..-and perform duties/Certilied Food ~'I'lI1a~er (CF:'v1)Maintain Product Temperature
.1/22.Food Handler/no unauthorized persons/personnel ~28.Prooer Date Marking and disposition
Safe Water,Recordkeeping and Food Package ~'-29.Thermometers provided.accurate.and calibrated;Chemical/
Labelin2 Thermal test strips~23.Hot and Cold Water available:adequate pressure,safe Permit Requirement,Prerequisite for Operationv
",c..V'2-1.Required records available (shellstock tags:parasite k--30.Food Establishment Permit (Current &Valid)destruction):Packaeed Food labeled
Conformance with Appro\'ed Procednres Utensils,Equipment,and Vending
f 25.Compliance ",ith Variance.Speciali/ed Process.and •...V 31.Adequate handwashing facilities:Accessible and properly.HACCP plan:Varialice obtained for specializcd
processine methods:manufacturer instnlctions supplied,used
Consumer Advisory _,v 32.Food and Non-Iood Contact surl'lces cleanable.properly
designed.constructed.and usedvr26.Posting of Consumer Advisories:raw or under cooked ,/33.Warewashing:Facilities;installed.maintained.used!
foods (Disclosure/Reminder/BuITet Plate)/Allergen Label Service sink or curb cleaning facility provided
Corr Itrms (1 Point)ViolflliollS Require Correclive Actio"Nol til Exceed 90 Oars or Next Jllsoectiol,.'''7Iicl,el'er Comes First
0 I 1"'I C R 0 I 1'0 ...•C RVN0A0PreventionofFoodContaminationlI'0 A 0 Food IdentificationTSTs
34.No E\idence of Insect contamination.rodent/other "V 41.0riginal container labeling (Bulk Food)1./animals
VI/35.Personal Cleanliness/eatinf!.drin~ing or tobacco usc /Phvsical Facilities.;36.Willing Cloths;properlv ul>ed and stored v 42.r-:on-Food Contact surfaces clean
v /'37.Environmental contamil1ati~)n '"43.Adequatc ventilation and lighting:designated areas lIsed
V 3~.Anoroved tha\\ing method .44.Garbaf!e and Refllse properlv disposed:facilities maintained
•Proncr U.vt of Utensils LV -15.Phvsical facilities installed.maintained,and clean
\17 39.Cten~liPl11e:~tlen':properly used.stored.\v 46.Toilet Facilities:properly constructed.supplied.and clean(....-dried.&1 cd!J<1l e 1 i(;:properly used ,
~I/4°jsyrul/~te-u e artIcles;propaly stored 11/47.Other Violations
and L d
Received by:/\//_1-:..'~\Print:<:"")I -fM .t,,-~..)C'Title:Person In Charge/Owner
(signalure)~,\).~~
Inspected by:f!\t:::::2 A~~f ~~v1JIJ r~S Print:fAulA.l Jl11U,iV Business Email:
(signaturc)
Form EH-06 (Revised 09·2015)),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
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TEMPERA TURE OBSERVATIONS
Item/Location Temp Itcm/Loclllion Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT liAS BEEN MADE.YOUR AHENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received by:!dh...flt I'Print:~Tu~hV\IrSJ.IIKS Title:Person In Charge/Owner
(si~naILlre)'fA LlI'O /)-
Inspected):V1 A:---V]I;;~(/~fLS Print:~UT1.r ~~71{;V,)5 Samples:Y N II collected(swnaturc)
Form EH-06 (Revised 09-2015)I I I