HomeMy WebLinkAboutCVS PHARMACY 2017.03.01Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:"1.STDt:\IO:,\S FRWY.,Ri\1607,DALLAS.TX 75207 214-819-2115 FAX:21-t-819-2868
~:-I-Jr Time in:
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Time out:
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License!Pennit #7Be;l I
E51.Type
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Risk Category Page 7 of __L
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PurDose of InSDcction:I I I-Compliancc I vi 2-Routine r I 3-Field Investi!!3tion I I4-Visit I I 5-0ther TOTAUSCORE
Estab[;n\/~:PhMM.IILv 4?t 77rcontact'OIV~tt1i0 I
*:"lumber of Repeat Violations:__
,/:'I'umbcr of Violations COS:--KJPhYS~tJdf~f1DO(J Ali,~/R1)I ctyMwf/fflt:-I15t!6 I Phone:360-6525 I Follow-up:Yes
~!o (circle one)
Compliance Status:Out =not incompliance tN=in ompliance :'i0 2 not ob,e"ed :>IA=not applicable COS =corrected on site R =repeat violation
Mark the appropriate points in the Ot;T box for each numbered item Mark''/'a check mark in appropriate box for 11\".NO.NA.COS Mark an asterisk'*.in aonronriate box for R
Priority Items (3 Points)violatiol1.\·Re uire Immediate Correctit'e Actiol1 IIOtto excced 3 dal's
Comoli'II1ce Statns Cornlliiance Status
0 I N "C Time and Temperature for Food Safety It 0 I N "('R
U N 0 A 0 lJ 0 A 0 Employee Health
T S (F =degrees Fahrenheit)T S
vl/I.Proper cooling tilllt:and temperature ....v 12.,\1anagcment.lood employees and conditional employees:
knowledge.responsibilities.and rcportin~
V 2.Proper Cold Holding temperature(41°F'.j5°FI ~J.,ooo'1.1.Proper use of restriction and exclusion:No discharge from
evc~.nose.and mouth
y'3.Prooer Hot Holding tcmDcrature(135°F)Preventin!!Contamination by Hands
V'4.Proper cooking time and temperature vr 14.Hands cleaned and properly washed/Gloves used Drooerly
V V 5.Proper rcheating procedure for hot holding (165°F in 2
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15.No bare hand contact "ith ready to eat foods or approved
/Hours)alternate method properlv followed (APPROVED y N )
./6.Time as a Public Health Control:procedures &records Highl"Suscentible Ponulalions
Approved Source .......r-16.Pasteurized foods used;prohibited food not offered
Pasteurized C!!QS used when rcquired
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7.Food and ice obtaincd from approved source:Food Ir1
good condition,safe.and unadulterated;parasite Chemicals
destruction
../8.Food Received at proper temperature
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17.Food additives:approved and properly stored;Washing Fruits,v"&Vegetables
Protection from Contamination VJ 18.Toxic substances properly identified.stored and used
,,1/9.Food Separated &protected.prevented during food Walerl Plumbing
preparation.storage.display.and tasting
",1/10.Food contact surfaces and Returnables;Cleaned and V 19.Water trom approved source;Plumbing installed;proper
Sanitized at ppm/temperature 0/backtlow device
1...-II.Proper disposition ofretumed,previously served or •......•...20.Appnwed Sewage/Wastewater Disposal System,properyreconditioneddisposal
Priority Foundation Items (2 Points)violations Re,"ire Corrective Actioll withill 10 dOl'S
0 I N "C R 0 I N "C RUN0A0DemonstrationofKnowledge/Personnel U ~0 A 0 Food Temperature Control/IdentificalionTSTS
~~21.Person in chargc present.demonstration of knowledge.L--27.Proper cooling method uscd;Equipment Adequate to
and perform duties/Certified Food Manager (CFM)v I_...-Maintain Product Temperature
"n.Food Handler/no unauthorized pcrsons!personnel '"28.Proper Date Marking and disposition
Safe Wuter,Rccordkceping and Food Package /.;V 29.Thermometers provided.accurate,and calibrated:Chemicall
Lubelinl!Thermal test strips
l,,-/'23.Hal and Cold Water available:adequate pressure.safe Permit Requirement,Prerequisilc for Operation
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24.Required records availablc (shdlstock tags:parasite ~.30.Food Eslablishment Permit (Current &Valid)destruction):Packa1!cd Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vending to.II vi 25.Compliance \\ith Variance.Specialized Process,and ,
HACCP plan:Variance obtained for spcciali7ed vV 31.Adequate handwashing facilities:Accessible and properly
processing methods:manufacturer instructions supplied,used
Consumer Advisory vV-32.Food and Non-food Contact surlaces cleanable.properly
designed.constructed,and usedvi26.Posting ofConsumcr Advisories;raw or under cooked vi--"33.Warewashing Facilities:installed.maintained.used/
foods (Disclosure/ReminderIBuITet Platc)/Allergen Label Service sink or curb cleaning facility provided
Core Items (I Point)Viol(ltiolls ReQllire Corrective Action Not to Exceed 90 DOI's or Next itlSflcctioll.~7Iic/II!I'er Comes First
0 I N Ii C It 0 I N Ii C RUN0A0PreventionofFoodContaminationl''I 0 A 0 Food IdcnlificationTSTS
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34.j\;o Evidcnce of Insect contamination.roJcnt other •...V .j I.Original container labeling (Bulk Food)
animals
v 35.Personal CleanlinessleatinQ.drinking or tobacco use Phvsical Facilities/=36.Wiping Cloths:properly u;cd ancl stored ...•....j2.l'oion-Food Contact surfaces clean
""I/'37.Environmental contamination v 43.Adequate ,cntilation and lighting:designated areas used
V 38.Aporcn cd thawin>!method •...".j.j.Garba~e and Refuse properlv disposed:facilities maintained
Proper lise of Utensils •....45.Phvsical facilities installed,maintained.and clean
\1//3\1.Utensils.equipment,&linens:properly used.stored,'"46.Toilet Facilities:properly constructed.supplied.and clean
dried.&handled/In usc utcnsils:properh u>ed
1/.j .Single-sen ice &single-use articles:properly stored \.-1/47.Other Violations~in Iused -
Received by,l.d ~Prinl:Title:Person In Chargel Owner
(signature)11 ......••
Inspected by:n {"1 ~~Th5 Print:\"'w I>~PfilLuYt)S Business Email:
(sinnallll\,')___,
Form EH·06 (Revised 09-2015~I J