HomeMy WebLinkAboutNEW YORK SUB 2017.03.02Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'i.STE:\I:\IO:'iS FRWV.,R\1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
Da~_l_1 t I Time in:
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Time out:
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Esl.Type
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Risk Category Page.L of..J__,
Purpose of Inspection:I I-Compliance IVI 2-Routine I I 3-Field InvestiJ!ation I I 4-Visit I I 5-0ther TOTAUSCORE
EStabliSh1\llrv:",)1 I conA~/)fE.~~~/(C lLL0 I *."umber of Repeat Violations:__V'I.;/;JI._..LI =)./:"iumbcr of Violations COS:--{-Physical A9jrifsll I ;i)(.!(Y I t~~/~2jv,)lktjiv '~1fi~d~5rphon/''7 'j Jt '1('I Follow-up:Yes.)No (circle one)
/Jut ~not in compliance I
NA =not applicable COS =corrected on site R =repeat violationComplianceStatus:1:'11=in compliance NO z not ob erved
Mark the appropriate points in the OI.'T box for each numbered item Mark ,./.acheckmark in appropriate box for IN.NO.:'IIA.COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violations Re lIire Immediate Correctil'c Action not to exceed 3 dilYs
Comnliance Status Complillncc Status
0 I 1\N C Time and Temperature for Food Safety R 0 I N :-;C RUN0A0U"0 A 0 Employee HealthTS(F =degrees Fahrenheit)T S
I.Proper cooling time and temperaturc 12.,vlanagement.food employees and conditional employees:
,l.....kno\\lecke.responsibilities.and reponing
2.Proper Cold Holding tcmperature(41of/45°F)~•..13.Proper use of restriction and exclusion:No discharge from
I-eves.nose.and mouth~3.Proper Hot Holdin!!temperature(135°F)Prewnting Contamination by Hands-4.Proper cooking time and temperature I.-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 properly followed (APPROVED y N )
I-6.Time as a Public Health Control:procedures &records Hi!!hly Susceptible POI)ulations
ApprO\ed Source -r 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 Chemicalsdestruction
"8.Food Reeei\·ed at proper temperature t 17.Food additives:appro\'ed and properly stored;Washing Fruits
&Vegetables
Protection from Contamination ..r-18.Toxic substances properly identified,stored and used
9.Food Separated &protected.prevented during food W:lIer/Plumbing...preparation.storage.display.and tasting
'"IO.Food contact surfaces and Returnables:Cleaned and 19.Water from approved source:Plumbing installed:proper,
Sanitizcd at ppm/temperature \.0 back now device
II.Proper disposition ofretumcd.previously sen·ecl or ,1""20.Approved Sewage/Wastewater Disposal System,propervreconditioneddisposal
Priority Foundation Items (2 Points violation.I'Re,uire Corrective Actio"with ill 10 days
0 I N "C R 0 I 'I "C RUN0A0DemonstrationofKnowledge/Personnel 1,;0 A 0 Food Temperature Control/IdentificationTSTS
t.'"21.Person in charge presenl,demonstration oCknowledge.,...27.Proper cooling method used;Equipment Adequate to
ancl perlorm duties/Certified Food Manager (CF.VI)MaiI1lain Product Temperature
j,22.Food Handler/no unauthorized persons!personnel .28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package ...-2'1.Thcrmometers pro\'ided.accurate.and calibrated:Chemical!
Labeling Thermal test strips
23.Hot ancl Cold Water a\ailable:adequate pressure.safe Permit Requirement,Prerequisite for Operation
v 24.Required records a\ailable (shellstock tags:parasite
~30.Food Establishment Permit (Current &Valid)••.destruction):Packal.!ed Food labeled
III~Conformance with Approved Procedures Utensils,Equipment,and Vending
25.Compliance with Variance,Specialized Process,and \.--31.Adequate handlVashing lacilities:Accessible and properly'HACCI'plan;Variance obtained lor specialized
processing methods:manufacturt!r instructions suppl ied,usecl
Consumer AdviSOry '-.I.......32.Food and Non-food Contact surfaces cleanable,properly
/designed.constructed.and used•..26.Posting ofConslIlllcr AdVisories:raw or undt:r cooked -I--'33.Warewashing Facilities;installed.maiI1lained.used/
loods (Disclosure/Reminder/SuITet I'late)i Aller~en Lahel Service sink or curb cleaning facility provided
Core Items (I Point)Viol(/tiolls Require Corrective Actioll Not (IJ Exceed 90 Dill'S or Next 111.5pectioll.Whichel'er COnies First
0 I :-I "C Il 0 I 1\:-I C IlUN0A0PreventionofFoodContaminationl'l'0 A 0 Food IdentificationTSTS•../34.No E\'idence of Insect comamination.rodent/other "..-4 I.Original comainer labeling (Sulk Food)
,animals~35.Personal Cleanliness'eating.drinking or tobacco usc Physical Facilities.-.,..36.Wipin~Cloths:properly used and stored ',;>"'"42.:'<ion-Food Contact surtaces clean"v'37.Environmental contamination •..43.AdetIuate \emilalion and liuhting:designatecl areas used..38.Appro\'ed tha\\in~mcthod ~44 .Garbage and Refuse properly disposed:facilities maintained
Proner Use of Utensils "'•....45 .Physical facilities installed.maintained,and clean
[/39.Utensils.cqlllpmcnt.&linens:properly used.;'lOrcd....V 46.Toilet Facilities;properly constructed.supplied.and clean~dried.&handled,In usc lIlen5lib:properlv lI~cd
II 40.Single-sen ice &s.!!'g]c-u3e article;,;properly ;,tored I"47.Other Violation,~
and u,ed -
Received by:'))/'.:Print:Title:Person In Charge/Owner(signature),,,\)J
Inspected by:rj~---.1·~~..l L-11J r/~Print:(A ..)lA/I LJ.-i L~"J Business Email:
(signatun:)1L 1-~I
Form EH-06 (Revised 09-201~),I I,/