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HomeMy WebLinkAboutGATEWAY 32 2017.03.10Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report . 2377;\.STE.\LVIO;\S FRWY .•R,\I 607,DAL.LAS,TX 75207 2U-819-2115 FAX:214-819-2868 ~~:_'JO-I'11Time in I Time out: I License/Permit #7&/3 I Est.Type I Risk Category Page _l of -':i, Purpose of Inspection:I I I-Compliance I .YI 2-Routine I I3-Ficld 11Ivcstigation I I 4-Visit I I SoOther TOTAL/SCORE Establir-M:£';J!l11 J~I Contact)0lJ:J5Er l1ovrm::A I *:"iumber of Repeat Violatiolls:__ ./:"iumbcr of Viol:1Iiolls COS:-- Physical Address:4456 L<.i;tax bJ I ZfJJ,CvlJ&i1J &J-I Zip'%'7:;I PhOrG--'.'-'7 cn<1 Foliow-Ull:Yes !76 ~-(,.,,",C;I -4--No (circle olle) I Compli:tnce Status:Out =not in compliance IN =ill compliance :'\0 =not ob.en ed 'A =not applicable COS =corrected on site R =repeat violation Mark the aoorooriate ooints in the OUT box for each numbered item Mark'./·a checlmark in appropriate bo"fur IN,~O.NA.COS Mark an asterisk'*.in appropriate box for R Priority Items (3 Points)violatio".~Re uire Immediate Correctil'e Actio"1I0tto exceed 3day.~ Compliance Status Compliance Status 0 I N :>I C Time and Temperature for Food Safety R 0 I N "C R U N 0 A 0 V N 0 A 0 Employee Health T S (F =degrees Fahrenheit)T S I.Proper cooling time and temperature ","12.lanagement.food employees and conditional employees; ,/knowkdgc.responsibilities,and reporting 2.Proper Cold Holding temperaturc(4 Iof/45°F)~'"13.Proper usc of restriction and exclusion;No discharge from :/eves.nose.and mOllth 3.Proper Hot Holding tcmpcrature(135°F)~Preventing Contamination h"Hands ..,4.Proper cookinu time and temperature ...,.14.Hands cleaned and properly washed/Gloves used properly iI 5.Proper reheating procedure for hot holding (165°F in 2 ~ 15.No bare hand contact with ready to eat foods or approved Hours)alternate method properlv followed (APPROVED Y N ) ""6.Time as a Public Health Control:procedures &records Hil!hlv Susceptible Populations Approved Source {16.Pasteurized foods used:prohibited food not offered Pasteurized eg~s used when required 7.Food and ice obtained trom approved source;Food in ",1/good condition,safe,and unadulterated:parasite Chemicals destruction ,I"8 Food Reccived at proper temperature ~vt'17.Food additives;approved and properly stored:Washing Fruits &Vegetables Protection from Contamination 18.Toxic substances properlv identilied.stored and used 1/9.Food Separated &protected,prevented during food Water/Plumbing preparation.storage.display.and tasting t,/10.Food contact surfaces and Returnables:Cleaned and ",i'19.Water from approved source:Plumbing installed;proper Sanitized at ppm/temperature back now device ./II.Proper disposition of returned.pre\iously served or "'" •...20.Approved Sewage/Wastewater Disposal System,proper reconditioned disposal Priority Foundation Items (2 Points)violations Re~"ire Corrective Actio"withill 10 days 0 I N N C R 0 I N "C R U N 0 A 0 Dernonstmtion of Knowledge/Personnel t:"0 A 0 Food Temperature Controil Identification T S T S J 21.Person in charge present.demonstration of knowledge...•..27.Proper cooling method used;Equipment Adequate to ,and pertorm duties/Certilicd Food :Vlanager (CFi'vI)'v )\.Iaintain Product Temperature.~1~.Food Handler'no unauthoriled persons!personnel '"28.Proper Date Markin!!and disposition Safe Water,Recordkccping and Food Package "'.•.•..2,).Thermometers provided.accurate.and calibrated;Chemical! ~Labeling Thermal test strips,.,?'Hot and Cold Water al ailable:adequate pressurc.safe Permit Requirement,Prerequisite for Operation_J. II 24.Required records available (shellstock tags:parasite ~I 30 .Food Establishment Permit (Current &Valid)•destruction);Packa1!ed Food laheled Conformance with Approved Procedures Utensils,Equipment,and Vending III f 25.Compliance with Variance.Specialized Process.and 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialiLed ,- processing methods;manufacturer instructions V supplied.used Consumer Advisory ,;"32.Food and Non-tood Comact surfaces cleanable,properly /tI'designed.constructed.and used 26.Posting of Consllmer Advisories;raw or under cooked V 33.Warewashing Facilities;installed.maintained.used/ foods (Disclosure/Reminder/Bullet Platc)/Allergen Label Sen ice sink or curb cleaning facility provided Core Items (I Point)Violatiolls Reqllire Corrective Actioll ,Vot tl1Exceed 90 Dal's or NexllIIspectioll,,n,ichel'er COnies First 0 I N :-;C n 0 (N "C R I!N 0 i\0 Prevention of Food Contamination r N 0 i\0 Food Identification T S T S v /34.'0 El'idence of Insect contamination.rodentJother .....~41.0riginal comainer labeling (Bulk Food) animals '"35.Personal Cleanliness/eating,drinking or tobacco l"e Phvsical Facilities•..36.Wiping Cloths:properly used and 'tored V 42.Non-Food Comact surfaces clean v'37.EIl\irollmcntal contamination loP -l3.Adequate ventilation and lighting;designated areas used V 38.Approved thawin!!method ""~44.Garbage and Refuse properly disposed:facilities maimaincd Proper Use of Utensib '"45.Physical facilitie,installed.maintained,and clean 39.l_;tcnsils.equipmem.&linen,;properly w,ed.stored.V'46.Toilet racilities;properly constructed.supplied,and clean V dried.&handlcdl In usc utensils:properly used V 40.Single-sen ice &single-use articles;properly ;,tared II""47.Other ViolationsVanduf<\:1 J ./1 Received by:'\'Mf t1"V/Print:Title:Person In Charge/Owner (signJture)__~\1\ Inspected 'by:h~1/1\lliL.oD ~S Print:rA J/)y ih,ILl.,'1 Business Email: (sign3turc) Form EH-06 (Revised 09-201?L..)I ,,I Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STEMMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 - E~A7E~~I p';!;s~a66cs/..tN~~ItX~~c~AK I L71C31it#IPag~fA ,TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp OBSERVATIONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR AlTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELOW; :5t CA)l_[:I.-ren.t1wtff{7lS ~,f I I "- Received b~.}V 1,t~Print:Title:Person In Charge/Owner (signature)••..•••\..•.• Inspected by:fj_r \/;:,~Yrfm 'Lt.Print:RUp-y l1'lILU,'JS(sicnature)-Samnles;Y N #collected Form EH-06 (Revised 09-2015)\_/f p