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HomeMy WebLinkAboutCVS # 7747 2017.03.21Dallas County Health and Human Services -Environmental HeaIth Division Retail Food Establishment Inspection Report 2377~.STEM;\IO:\,S FR\'VY.,R;\-1607,DALLAS,TX 75207 21.t-819-2115 fAX:214-819-2868 ~r:;2/-'11 I Time in:Time out:/f I License/Permit i/188 J I Est.Type I Risk CaICgory Page _}of -I' Purpose of Inspection:I I-Compliance I VI 2-Routinc I I 3-Field Investie3tion I I 4-Visit I I 5-0ther TOTAL/SCORE EstabE:lle,tl;S't!P-7 74 I I Contact/~V;Q I *:'IOumber of Repeat Violations:__ ./:'IOumber of Violations COS:--()'" Phys_;;~1():9 /1?e51Jl5J\t I!fI$CVI!k}ht IiYcli~1Jr:;I Phone:I Follo,,-up:Yes :'100 (circle onc) Compliance Status:Out =nol in compliance IN -=in comJiaIlce ;'IiO=nOlobser.cd NA =nol applicable COS =corrected on .ile R =repeal violationMarktheappropriatepointsintheOUTboxforeachnumbereditemMark.,/.a checkmark in appropriate box for 11".1"0.;'IiA.COS Mark an asterisk'*.in appropriate box for R Priority Items (3 Points)violations Re.uire Immediate Correctj,'e Actio""ot to exceed 3 days Compliance Statlls Comnliance Status0IN:>I C Time and Temperature for Food Safety R 0 I ":.;C RUN0A0U:>;0 A 0 Employee HealthTS(F =degrees Fahrenheit)T S v"I.Proper cooling time and temperature I~.ivlanagement.food employees and conditional employees:•..knowledge.responsibilities,and reporting,Proper Cold Holding tempcrature(-11°F!-ISOF)•..v 13.Proper use of restriction and exclusion;No discharge fromr/ eves.nose.and 1110uth...3.Proper Hot Holdin!!temperature(135°F)~Preventing Contamination by Hands~4.Proper cooking time and temperature "14.Hands cleaned and properly washed!Gloves used properly.;5.Proper reheating procedure tor hot holding (165°F in ~vr 15.No bare hand contact with ready to eat foods or approvedHours)alternate method properlv tollo\\'ed (APPROVED y N ).I 6.Time as a Public Health Control:procedures &records Highly Susceptible PopulationsApprovedSourceIv'!16.Pasteurized foods used:prohibited food not ofTered Pasteurized eg>!s used when required7.Food and ice obtained from apprO\ed source;Food inv'"good condition.safe.and unadulterated;parasite Chemicalsdestruction /8.Food Received at proper temperature vt 17.Food additives:approved and properly stored;Washing Fruits.//&Vegetables Protection from Contamination ""I 18.Toxic substances properly identified.stored and used ""9.Food Separated &protected,prevented during lood Water!Plumbing./preparation.storage.display,and tasting.10.Food contact surfaces and Returnables:Cleaned and t,...-7 19.Water ti'OI11approved source;Plumbing installed;properSanitizedatppm/temoerature t.-baekllow device y'V II.Proper disposition ofretumed.previously served or •..V ~O.Approved SelVagelWastelVater Disposal System.properreconditioneddisposal Priority Foundation Items (2 Points)violations Re,"ire Corrective Action withill 10 dal',s 0 I N N C R 0 I N 1'(C RUN0A0DemonstrationofKnowledge!Personnel t:N 0 A 0 Food Temperatnre Control/IdentificationTSTS .;""21.Person in charge present.demonstralion of knowledge,•..•..""~7.Proper cooling method used;Equipment Adequate to-and pcrlorm dUlies!Certilied Food Manaucr (CF:VI)Maintain Product Temperature"2~.Food Handler/no Llnauthori7ed Dersons!personnel v 28.Proper Date ivlarking and disposition Safe Water.Recordkeeping and Food Pflckagc ~V ~9.Thermometers prOVided.accurate.and calibrated:Chemica IILabelill!!Thermal test strips,,"23.Hot and Cold Water available;adequate pressure.safe Permit Requirement,Prerequisite for Operation ,V 24.Required records available (shellstock tags;parasite vr 30.Food Establishment Permit (Current &Valid)destruction):Packaged Food labeled Conformance with Approved Procedures Utensils,Equipment,and Vendingnlf~5.Compliance with Variance,Specialized Process.and 31.Adequate handlVashing t;lcilities:Accessible and properlyHACCPplan;Variance obtained lor specialiLed v.... supplied,usedprocessinumethods;manufacturer instructions Consumer Ad,isory •...,.-3~.Food and Non-food Contact surfaces cleanable,properly designed,constructed,and used126.Posting of Consumer Advisories:ralV or under cooked v ••....33.Ware\\'ashing Facilities;installed,maintained,used!foods !Disclosure/Reminder/Buffet Plate)!Allergen Label Sen icc sink or curb cleaning facility provided Core Items (I Point)Vioilltiolls Require Corrective Actioll Not til Exceed 90 Dal's or Nexllllspectioll •'~7Iicl,el'er Comes First0IN"C Il 0 I N "C RUN0A0PreventionofFoodContaminationUN0A0FoodIdentificationTsTs34.No E\idence of Insecl contamination,rodcntiother ,,""41.0riginal container labeling (Bulk Food)v'"animals•..35.Personal Cleanline~s/eating.drinking or tobacco u~e Phvsical Facilities'"" '"36.Wiping Cloths:properly used and slored .I 4~.Non-Food Contact surfilces clean/37.Environmental contamination •..43.Adequate ventilation and lighting:designated areas used."3R.Appro\cd tha\\in~melhod •...4-1.Garba1!e and Refuse properly disposed:facilities maintainedProperUscofUtemilsv-15.Phvsical facilities in,talled.maintained,and clean ~!I'/3\).Utcnsils.equipment.&linens;properly used,stored, V 46.Toilet Facilities:properly constructed.supplied.and cleandried,&handled!In usc uten,ib:properly used /LoY'/~.Sinule-scn ice &sin e-llc articles:properly stored ~47.Other Violationsan~use~ Received b1 V·It)d J:,71~/fJ11R./Print:Title:Person In Charge/Owner." (sH!:nature) Inspected Iiy:11\:-(fA o!1 AM (hS Print:hm.,ftrJ1..4'gS Business Email:(signature) Form EH-06 (Revised 09-201 ,.,I