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
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Dat~-'J -171 Time in: I Time out:
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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
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