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HomeMy WebLinkAboutHIGHLAND PARK MIDDLE SCHOOL 2017.03.02Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 :-.:.STE:VI.\IO;\iS FR'rVY.,R}I 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 -- ~C')'l/j Time in:I Time out:I LicensefPennit #I Est.Type I Risk Category Page j_of-;f?(·:-2- / Purpose of Inspection:I I I-CompliaOl'C I VI 2-Routine I I 3-Field Investigation I I 4-Visit I I 5-0ther TOTAUSCORE r!/tshment N,X flJ H)i>~C~llL'l.L I cOJ7rowner Name:••..'-'--I *'iumbt'r of Repeat Violations:__"m~t,.ftr:-;mllA VAAl'./'iumber of Violations COS:-- JPhysicalA~r~l:'f_'G',~tw A i)1>..,.I ce~Ju~~yrMr·1~§J~ej~1Phone']t ~7,I .I Follow-up:Yes..J )).(.-'X .}_)No (circle one) Compliance Status:Out =not in compliance IN =in compliance NO =not obselTed NA =not applicable COS =corrected on site R -repeat violationMarktheappropriatepointsinUleOUTboxforeachnumbereditemMark,,/.acheck mark in appropriate bo,for 1:'\.NO.;\IA.COS Mark an asterisk'*.in appropriate box for R Priority Items (3 Points)violatiom He uire Immediate Correctit·(!Action /lot to exceed 3 days Compliance Status Compli:lllce Status (J I N N ('Time and Temperature for Food Safety R 0 I :.."c R1'1 0 A 0 l'1'1 0 A 0 Employee HealthTs(F =degree.Fahrenheit)T S I.Proper cooling time and temperature 12.Management.food employees and conditional employees: '~tV knowledge.responsibilities,and reporting 2.Proper Cold Holding temperature(41 OF'45°F).1/13.Proper use of restriction and exclusion;No discharge from'"eves.nose,and mouth.-'3.Proper Hot Holding 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 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 Hi!!hlV Susceptible Populations Approwd Source ~ 16.Pasteurized foods used;prohibited food not offered Pasteurized eggs used when required 7.Food and ice obtained from approved source;Food in ,V good condition,safe.and unadulterated:parasite Chemicals destruction ,J.,--'8.Food Received at proper temperature r 17.Food adchtives:approved and properly stored;Washing Fruits &Vegetables Protection from Contamination ...r 18.Toxic substances properlv identified.stored and used 9.Food Separated &protected,prevented during food Water/Plumbing.~/preparation.storage.display.and tasting /'10.Food cont,C4 supaces and Returnables;Cleaned and 19.Water trom approved source;Plumbing installed:proper-Sanitized at ~(r ppm/temperature •...y.backtlow device ~II.Proper disposition ofretumed.previously served or \,_/20.Approved SewageIWastewater Disposal System,properreconditioneddisposal Priority Foundation Items (2 Points)violations He,lIire Corrective Actioll withill 10 days 0 I N "('R 0 I N :>C RU1'1 0 0 Demonstration of Knowledge/Personnel l.N 0 A 0 Food Temperature ControU IdentificationTsTS~v 21.Person in charge present,demonstration of knowledge.r...V n.Proper cool ing method used;Equipment Adequate toandperformduties!Certified Food ~Iana!!cr (CFM)Maintain Product Temperature"22.Food Handler/no unauthori?cd persons/personnel ,28.Proper Date Marking and disposition Safe Water,Recordkeeping and Food Package 1,..•..•••29.Thermometers provided,accurate,and calibrated;Chemical! Labrlinl?;Thermal tcst strips "V ~,Hot and Cold Water available:adequate pressure.safe Permit Requirement,Prerequisite for Operation_j. t'V 24.Required records a\ailable (shellstock tags;parasite vr 30.Food Establishment Permit (Current &Valid)"I destruction):Packaged Food labeled Conformance with Appro,ed Procedures Utensils,Equipment,and VendingnL 25.Compliance with Variance.Specialized Process,and L,...I-'31.Adequate handwashing lacilities:Accessible and properlyHAeCI'pian:Variance obtained for specialiLed processin!!methods;manufacturer instructions suppl ied,used Consumer Advisory j..V 32.Food and Non-food Contact surfaces cleanable.properly designed.constructed,and usedMj'26.Posting of Consumer Advisories:raw or under cooked """•.....33.Warewashing Facilities;installed,maintained,used/ foods (Disclosure/Reminder/Buffet Plate)!Allen.\en Label Service sink or curb cleaning facility provided Core Items (I Point)ViolatiollS Require Corrective Actioll Not to Exceed 90 Days or Next bzspectioll,JHzicJzel'er Comes First 0 I 1'1 "C R 0 I N :'1 C RUN0,\0 Prevention of Food COIll"amination t;l'0 A 0 Food IdentificationTsTS I••Y 34.No Evidence of Insect contamination,rodent other ·""eo 41 .Original container labeling (Bulk Food)animals..•.'35.Personal Clcanliness/eatinu.drinking or tobacco usc Physical Facilities 36.Wiping Cloths;oropcrly used and stored v 42.i->:on-Food Contact surfaces clean.-37.Environmental contamination 1../43 .Adequate ventilation and lightil1u:designated areas lIsedV38.Appro\ed tha"in~method 44.Garbage and Refuse properly disposed:facilitiP<rmaintained Propel'LIse of Utensils ",45.Physical facilities installed.maintained.an<Yclean "LI )39.Ctensils.equipment,&linens:properly used.storeci."•....46.Toilet Facilities:properly constructed.supptiect'and clean dried.&handled'In use utensil>;properly used 1/40.Single-serViCe(~single-u.e articles;properl)stored ,V 47.Other Violations -"",and used . Received by:'~\)(J ,-1 l\~ji\\\\/Print:Title:Person In Charge!Owner(signature), Inspected by:WC~-''~~.)_l'~7 lAS Print:jJ)l,11'1 )')l:/--l •..;._\,)"'7 Husiness Email:(signature) Form EH-06 (RevisE!d 09-2015)/I 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 '~~~:~~lIrArj:_~/D~Xk:~I'lj:55SrC,;~1\OA /City/State:J)v::..1:---/License/Pennit #/Page L-orL..LI ..,Nt\l. TEMPERATURE OBSERVATIONS lIem/Loca!ion Temp Itcm/Loclltion Temp Item/Location Templ?t,~/Llrz5 I?J(,''.)7' /11 ce./7/:)1n"9.f )iQ{CF I -./f-O;;;;I - '-'-1-/1\Ltf7 f'1 /(.'/'.1"11.;1 je/ll:? nUJ}..lS i5r:"f .. /I/(FeN (,.r'/)Ih.,~1, OBSERVATIONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT liAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW: '15 ("L'/hli (LIt,I7{,I .h,7/;/VY[t){_j') tJL:_Ai nT)v<;(/"/vI1Lr<.IN (1••;it7c I ~ Received bY\.j;(){n /"\l..1l.\A\~J'rint:Title:Person In Charge/Owner(si~natllre).11(".'\ Inspcctcdb~I -I.[J(\,IhS Print:I"l j)'",J)ffi Lh-l f::b(si!!nalure)_~~/) Samples:Y N #collectedFormEH-06(Revised69-201~;/I I