Loading...
HomeMy WebLinkAboutJ.D.'S CHIPPERY 2017.03.09Dallas 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 l Dat~-'J -171 Time in: I Time out: / I License/Permit # / 7111 I Est. Type I Risk Category Pagej of _j Purpose of Inspection: L J 1-Complian=--.. J\71 2-Routine r l...JcField lnvestieation I I 4-Visit 1 j_ 5-0tber TOTAUSCORE Estab'~t}sne: C..f; 1 PP£n'1 ~ctlfJ~ L fo?, I *Number of Repeat Violations: __ 0 0 :.. '-U fE M.Q ./ Number of Violations COS: __ Physical Add~(o Q J ·fll~rt I MVJ'O..~<k I 7~nF-<>nP· I Ph11V 3h J _ 2L '3KJ Follow-~p: Yes ]!} l-{;t'J ' No (c1rcle one) Compliance Status: Out= not in compliance I = in compliance NO =not observed NA =not applicable COS = corrected on site R = repeat violation Mark the appropriate points in the OUT box for each numbered item Mark './' a checkmark in appropriate box for IN, NO. NA, COS Mark an asterisk ' * ' in appropriate box for R Priority Items (3 Points) violations Re uire Immediate Corrective Action 110t to exceed 3 days Compliance Status Compliance Status 0 I N N c Time and Temperature for Food Safety R 0 I N N c R u N 0 A 0 u N 0 A 0 Employee Health T s (F =degrees Fahrenheit) T s I. Proper cooling time and temperature . ~ 12 . Management, food employees and conditional employees; .. r knowledge, responsibilities, and reporting ... 2. Proper Cold Holding temperature(41°F/45°F) "' ~ 13. Proper use of restriction and exclusion; No discharge from eyes, nose, and mouth "" 3. Proper Hot Holding temperature(I35°F) Preventing Contamination by Hands " 4. Proper cooking time and temperature "'! I 14. Hands cleaned and properly washed/ Gloves used properly rl 5. Proper reheating procedure for hot holding (165°F in 2 .r 15. No bare hand contact with ready to eat foods or approved J Hours) alternate method properly followed (APPROVED y N ) II" 6. Time as a Public Health Control; procedures & records Hil!hly Susceptible Populations Approved Source ..,.. 16. Pasteurized foods used; prohibited food not offered Pasteurized eggs used when required 7. Food and ice obtained from approved source; Food in """ good condition, safe, and unadulterated; parasite Chemicals destruction ·"" 8. Food Received at proper temperature 17. Food additives; approved and properly stored; Washing Fruits v & Vegetables Protection from Contamination I ' I I 18. Toxic substances properly identified, stored and used ..-"' 9 . Food Separated & protected, prevented during food Water/ Plumbing preparation, storage, display. and tasting 10. Food con~"rfa~~ Returnables ; Cleaned and I(;' 19. Water from approved source; Plumbing installed; proper v Sanitized at temperature back flow device ./ II. Proper disposition of returned, previously served or ·"" 20. Approved Sewage/Wastewater Disposal System, proper reconditioned disposal Priority Foundation Items (2 Points violations Re 11ire Corrective Actio11 within 10 days 0 I N N c R 0 I N N c R u N 0 A 0 Demonstration of Knowledge/ Personnel u N 0 A 0 Food Temperature ControV Identification T s T s ~-" 21. Person in charge present, demonstration of knowledge, ·~' 27. Proper cooling method used; Equipment Adequate to v and perform duties/ Certified Food Manager (CFM) Maintain Product Temperature ., 22. Food Handler/ no unauthorized persons/ personnel "' 28. Proper Date Marking and disposition Safe Water, Recordkeeping and Food Package .. ~ 29. Thermometers provided, accurate, and calibrated; Chemical/ Labelina Thermal test strips ./ 23. Hot and Cold Water available; adequate pressure, safe Permit Requirement, Prerequisite for Operation ,/ 24. Required records available (shellstock tags; parasite ~ 30. Food Establishment Permit (Current & Valid) destruction); Packaged Food labeled Conformance with Approved Procedures Utensils, Equipment, and Vending 1 25. Compliance with Variance, Specialized Process, and "I 31. Adequate handwashing facilities: Accessible and properly HACCP plan; Variance obtained for specialized supplied. used processing methods; manufacturer instructions Consumer Advisory .. ~ 32. Food and Non-food Contact surfaces cleanable, properly designed, constructed, and used 1 26. Posting of Consumer Advisories; raw or under cooked .,;-33. Warewashing Facilities; installed, maintained, used/ foods (Disclosure/Reminder/Buffet Plate)! Allergen Label Service sink or curb cleaning facility provided Core Items (1 Point) Vio/atio11s Require Corrective Action Not to Exceed 90 Days or Next /nspectio11, Whichever Comes First 0 I N N c R 0 I ~ N c R u N 0 A 0 Prevention of Food Contamination u N A 0 Food Identification T s T s ..... ~ 34. No Evidence of Insect contamination, rodent/other .. v 4l.Original container labeling (Bulk Food) animals ,.. 35. Personal Cleanliness/eating, drinking or tobacco use Physical Facilities v 36. Wipin!! Cloths; properly used and stored "" 42. Non-Food Contact surfaces clean v 37. Environmental contamination .. 43. Adequate ventilation and lighting; designated &{!!as used , 38. Approved thawing method "' 44. Garbage and Refuse properly disposed; facilities maintained Proper Use of Utensils L 45. Physical facilities installed, maintained, and clean v " 39. Utensils, equipment, & line s; properly used, stored. l.vJ 46. Toilet Facilities; properly constructed, supplied, and clean I/ dried, & handled/ In use utensi I;; properly used ;..< 40. Singl~ice & single-use ~rticles; properly stored ' 47. Other Violations and used A Received by~ J/-1~ Print=JUJ.r ~ r!NcnJJ..) Title: Person In Charge/ Owner (signature) 1J Inspected by: 11\-/ ~ vv. ~ fh<) Print: }iu f.N Ph1w~~ Business Email: (signature) ' -/ Form EH-06 (Revised 0~ a I ""'