HomeMy WebLinkAboutNEKTER JUICE BAR - SNIDER PLAZA 2017.03.06Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'i.STE:\L\IO:\'S FRWY.,R:VI607,DALLAS,TX 75207 21-t-819-2115 FAX:21-t-819-2868 .
D?J-&-r I Time in:I Time out:/I License/Permit II 1630 I Est.Type I Risk Category Page _!of I-
Purpose of Inspection:I I I-Compliance 1 VI 2-Routine 1 3-Ficld Investieanon 1 1 4-Visit 1 1 5-0ther TOTAUSCORE
Establi7\IE:N/'V{tr:!\,)U/t£81v1'1 cont~\\n/~al1le:L !JrA.*:'IIumber of Repeat Violations:__
~It:7~e71NEi ./:'>lImbcr of Violations COS:--0PhysicalAdf:it,I ~Slv )DC1<fM ctJNI"{IJ.:PAl<fo-7b~bdPhony'I Follow-III':Yes
:-io (circle one)
Compliance Statu.:Out =not in compliance IN =in compliance NO =not obsel"\ed !'IA =not applicable COS =corrected 011 site R =repeat violation
Mark the anoroori.te DoinlS in the OUT box for each numbered item Mark './'ncheckmark in appropriate box for IN.1\."0.NA.COS Mark an asterisk'*'in appropriate box for R
Prioritv Items (3 Points)IIio/atiolls Re uire Immediate Correetil'e Actio"1I0t to exceed 3 days
Compliance Status Comoliance Status
0 I N !'i C Time and Temperature for Food afety R 0 I !'i !'i C R
U N 0 A 0 U 0 A 0 Employee HealthTS(F =degrees Fahrenheit)T S
II"I.Proper cooling time and temperature I~.Management,food employees and conditional employees;
•..'-"kno\\·ledge.responsibilities,and reponing
"/2.Proper Cold Holding temperature(41°F -I5QF)_'"13.Proper usc of restriction and exclusion;No discharge from
t.-eves,no~e.and mouth,3.Proper Hot Holding temperature(135°F)Prevcntin!!Contamination bv Handst.-
"tJ 4.Proner cooking time and temDerature 1-1.Hands cleaned and properly washed/Gloves used DroDerly.,-5.Proper reheating procedure for hot holding (165°F in ~15.No bare hand contact with ready to eat foods or approved
II Hours)alternate method properly followed (APPROVED y N )
iI 6.Time as a Public Health Control;nrocedures &records Highly SUSCclltible PODulations
Appro,ed Source i 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
7.Food and ice obtained from approved source;Food in
..,.,..1/good condition,sate,and unadulterated;parasite Chemicals
destruction
1/8.Food Receil cd at proper temperature 1 17.Food additives;approved and properly stored;Washing Fruits<-&Vegetables
Protection from Contamination 1 Ig.Toxic substances properly identified.stored and used
,/9.Food Separated &protected.prelented during food Water/Plumbing
preparation,storage.display,and tasting
,v 10.Food contact surfaces and Rcturnables ;Cleaned and •.v 19.Water from approved source;Plumbing installed;proper
Sanitized at ppm/temperature backOolV device
/II.Proper disposition of retumed,previously sen ed or _v 20.Approved SelVage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points violations Rei uire Correctille Actioll withill 10 days
0 I N N C It 0 I =",'i C R
U 1'1 0 A 0 Demonstration of Knowledgel Personnel lJ 1'1 0 A 0 Food Temperature Control/IdentificationTSTs
21.Person in charge present,demonstralion of knowledge.~27.Proper cooling mcthod used;Equipment Adequate to'/and nerform duties/Certified Food Manager (CFM)Maintain Product Temperature
n.Food Handler/no unauthori7ed personsl personnel -~8.Proper Datc Marking and disposition
Safe Water,Rccordkceping and Food Package .V 29.Thermometers provided.accurate.and calibrated;Chemical!
Labelino Thermal test strips
'"23.Hot and Cold Water available;adequate pressure,safe Permit Requirement,Prerequisite for Operation
24.Requircd records available (shell stock tags;parasite f 30.Food Establishment Permit (Current &Valid),dcstruction);Packaged Food labeled
R'
Conformance with Approved Procedures Utensils,Equipment,and Vending
~5.Compliance with Variance.SpecialiLed Process,and .,r 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialiLed
processin)!methods:manufacturer instructions supplied,lIsed
Consumer Advisory -;/32.Food and Non-food Contact surfaces cleanable.properly
designed.constructed.and used
26.Posting of Consllmer Ad,iSOI'ies;ralV or under cooked 33.Warell'ashing Facilities;installed.maintained.used/
foods (Disclosure/Reminder/Bun;'t Plate)/Allergen Label Service sink or curb cleaning facility provided
Core Items (I Point)Vio/atiolls Reqllire Corrective AClioll NOl (I)Exceed 90 Dol'S or Next Illspectioll.Wllicllel'er COllies First
0 I roo N c R ()I N "C RU0A0Pre"ention of Food Contamination l'N 0 A ()Food IdentificationTSTS
"34.No Evidence of Insect comamination,rodent/other ,.-41.0riginal container labeling (Bulk Food)
I animals
'/35.Personal Cleanlinessreating.drinking or tobacco use Physical Facilities
uI,36.WiDin~Cloths;oronerly used and stored /4~.Non-Food Contact surfaces clean
I /"37.En\·ironmental contamination ~43.Adequate ventilation and lighting;desi{!I1ated arcas used
>38.Approl'ed thall in!!method ..I 4-1.Garbage and Refuse propcrly disposed;facilities maintained
ProDer LIse of Utensils ""45.Physical facilities installcd,maintained.and cle~n
IV 39.Utensils.equipment,&linens;properly u,ed.stored.~•...46.Toilet Facilities;properly constructed.supplied.and clean
dried,&handled In usc utensils;properlv used
1I 40.Single-sen ice &single-use articlcs;properly stored ,V 47.Other Violations
and used
Received by:j 1/,O~J"/Ml ..{<11h},~'\print:~(()DI\.\d C-1 ,rr;r(u ~t,I\J Title:Person In Charge!Owner
Isignature)
Inspected byl)f)-"~WLf~11Ofh ~print:1)lUDl(fhlU--J pS Business Email:
(signature),
Form EH-06 (Revised 09-20.l..S.)./I