HomeMy WebLinkAboutMUSTANG DONUTS 2017.03.09Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 . STEMMONS FRWY.,RM 607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-2868
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Da~?J -Cj-J71 Time in: I Time out: ~ License/Permit # 15-6 7 I Est. Type I Risk Category Page_] of :.Y
Purpose of Inspection: L J 1-Compliance [ -v] 2-Routine [ l 3-Field lnvestilzation I I 4-Visit 1 1 5-0tber TOTAUSCORI!:
EstatAs.llf,y~t Name: 1 f'\ I Cotttlctf.O,v~Jl!?'N<ylf;__ l A~ 1 '*Number of Repeat Violations:_ , vI us~ U1 UJ}Ju "fS VJ I~ I ftt;.'dl ltv ffl?(}J fJC4 .; Number of Violations COS:--
') J .., , • i)-1 I) I Follow-up: Yes d ( .. ~ -1/:(J /01 No (circle one)
Compliance Status: Out= not in compliance IN= in compliance 0 =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 11ot to exceed 3 days
Compliance Status
0 I N N c u N 0 A 0
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Time and Temperature for Food Safety
(F =degrees Fahrenheit)
I. Proper cooling time and temperature
2. Proper Cold Holding temperature(41 °F/45°F)
3. Proper Hot Holding temperature( 135°F)
4. Proper cooking time and temperature
5. Proper reheating procedure for hot holding ( 165°F in 2
Hours)
6. Time as a Public Health Control; procedures & records
Approved Source
7. Food and ice obtained from approved source; Food in
good condition, safe, and unadulterated; parasite
destruction
8. Food Received at proper temperature
Protection from Contamination
9. Food Separated & protected, prevented during food
preparation, storage, display, and tasting
10. Food cont'.!Sit s~~etumables; Cleaned and
Sanitized at r~r PPmi'__u:mperature
I I. Proper disposition of returned, previously served or
reconditioned
R
Compliance Status
0 I N N C
U N 0 A 0
T S
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Employee Health
12. Management, food employees and conditional employees;
knowledge, responsibilities, and reporting
13. Proper use of restriction and exclusion; No discharge from
eyes, nose, and mouth
Preventing Contamination by Rands
14. Hands cleaned and properly washed/ Gloves used properly
15. No bare hand contact with ready to eat foods or approved
alternate method properly followed (APPROVED Y N )
Hi2hh• Susceptible Populations
16. Pasteurized foods used; prohibited food not offered
Pasteurized eggs used when required
Chemicals
17. Food additives; approved and properly stored; Washing Fruits
& Vegetables
18. Toxic substances properly identified, stored and used
Water/ Plumbing
19. Water from approved source; Plumbing installed; proper
back now device
20. Approved Sewage/Wastewater Disposal System, proper
disposal
Priority Foundation Items (2 Points violations Re uire Corrective Action with ill 10 days
0 I N N c u N 0 A 0
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Demonstration of Knowledge/ Personnel
21. Person in charge present, demonstration of knowledge,
and perform duties/ Certi tied Food Manager (CFM)
22. Food Handler/ no unauthorized persons/ persormel
Safe Water, Recordkeeping and Food Package
Labelinl!
23. Hot and Cold Water available; adequate pressure, safe
24. Required records available (shellstock tags; parasite
destruction); Packaged Food labeled
Conformance with Approved Procedures
25. Compliance with Variance, Specialized Process, and
HACCP plan; Variance obtained for specialized
processing methods; manufacturer instructions
Consumer Advisory
R 0 I N
U N 0
T
N C
A 0 Food Temperature ControV Identification s
27. Proper cooling method used; Equipment Adequate to
Maintain Product Temperature
28. Proper Date Marking and disposition
29. Thermometers provided, accurate, and calibrated; Chemical!
Thermal test strips
Permit Requirement, Prerequisite for Operation
30. Food Establishment Permit (Current & Valid)
Utensils, Equipment, and Vending
31 . Adequate handwashing facilities: Accessible and properly
supplied, used
~2. Food and Non-food Contact surfaces cleanable, properly
I-' designed, constructed, and used
~-26. Posting of Consumer Advtsones; raw or under cooked 33. Warewashing Facilities; installed, maintained, used/
foods (Dtsclosure/Remmder/Buffet Plate)/ Allergen Label ,... Service sink or curb cleaning facility provided
Core Items (I Point) Violatio11s Require Corrective Action Not to Exceed 90 Days or Next Jnspectio11, Whichever Comes First
0 I N N u N 0 A
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0 s Prevention of Food Contamination
34. No Evidence of Insect contamination, rodent/other
animals
35. Personal Cleanliness/eating. drinking or tobacco use
36. Wiping Cloths; properly used and stored
37. Environmental contamination
38. Approved thawing method
Proper Use of Utensils
39. Utensils, equipment, & linens; properly used, stored.
dried. & handled/ In use utensils; properly used
40.~ingle-scrvice & s~1gle-use articles; properly stored
aqlfused .f
Received;{: A_ / _\ ,.//
(signature;" 'I"!{ ~
Inspected by: 11 / '/~ \J VA /\ 1'\
(signature) /h 1-. I lA ..)'""\/~, J
Form EH-06 (ReviSed ot-20~.)7 f
!AS
R 0 I N N C
U N 0 A 0
T S
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Print:
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Food Identification
41.0riginal container labeling (Bulk Food)
Physical Facilities
42. Non-Food Contact surfaces clean
43. Adequate ventilation and lighting; designated areas used
44. Garbage and Refuse properly disposed; facilities maintained
45. Physical facilities installed, maintained, and clean
46. Toilet Facilities; properly constructed, supplied, and clean
4 7. Other Violations
Title: Person In Charge/ Owner
Print: f>U/)y fJfJ;wl;}f Business Email:
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Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N. STEMMONS FRWY., RM 607, DALLAS, TX 75207 214-819-2 115 FAX: 214-819-2868
EPJ/J5r;::;t_ l:!P1vr-S I p'l/t;lodt~() 1-hLJ.U?ar /rt~~./U J Lic783nn7-
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location
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OBSERVATIONS AND CORRECTIVE ACTIONS
I Page "'1lL "J.
Temp
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE. YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received b~ L -tfj_ ~ Print: Title: Person In Charge/ Owner
(si~naturel -J"'\
Inspected by: ---,r;___j
(signature) {711 'J2 1J Al/) f))S Print: J1u Dll J.Jhl LL.-1 J2S Samples: Y N #collected
Form EH-06 (Revised 09-2~ , "' I I
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