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HomeMy WebLinkAboutPIZZA HUT #744133 2017.03.03Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:\.STE:\L\IO:,\S FRWY.,R;\1607,DALLAS,TX 75207 21.t-SI9-2115 FAX:21.t-819-2868 ~3~}~I Timcin I Time OUI:I LicensefPerlllit If 1e5~1 Est.Type 1 Risk Category Page 1-of (;JJ - Purpose of InsDection:I I I-Compliance I VI 2-Routine I I 3-Field In\'esti~ation I I 4-Visit I I 5-0ther TOTAUSCORE EstaPtIL~Ae:HuT--:Ii 7lj'll 331 Contact!O'l1r:2Z.A IVrr 1 *:"lumber of Repeat Violations:__ ~ v':"lumber of Violations COS:-- PhYSict~l5 9 IhLLIJI1Uhr 11J/J~~ITlt IIrt-A!1'6tJj61 Phone:I Follow-up:Yes ;\io (circle one). Compliance Status:Out =not in compliance IN =in compliance :'110=not observed NA ~not applicable COS =corrected on site R =repeat violation Mark the appropriate points in the OCT box for each numbered item Mark'v"a checkmark in nppropnatc box for 1;\;.1\0.:"I'A.COS Mark an asterisk'*.in appropriate box for R Priority Items (3 Points)violatiolls Re,lIire Immediate Correctil'e AcliollllOt to exceed 3 days Comnli:lI1ce Status COImlliance Status 0 t N N C Time and Temperature for Food.afety R 0 I N "C R U N 0 A 0 l N 0 A 0 Employee Health T S (F =degree,Fahrenheit)T S I.Proper coolIng time and temperature •...V I"Management.food employees and conditional employees:•...-knowledge.responsibilities,and reportin,g V 2.Proper Cold Holding tempcrature(41 °F!45'F)~•....13.Proper use of restriction and exclusion;No discharge trom eve'.nose.and mouth.-3.Proper Hot Holding temperature(135°F)Preventin2 Contamination by Hands .>'4.Proper cookin!!time and temperature -1"14.Hands cleaned and properly washed!Gloves used DroDerlv ,/5.Proper reheating procedure for hot holding (165°F in ~-(15.No bare hand contact with ready to eat foods or approved Hours)altanate method properly followed (APPROVED Y N )..6.Time as a Public Health Comrol:procedures &records Highly Susceptible Populations Approved Source {-'16.Pasteurized foods used;prohibited food not offered Pasteurized CQ!!SlIsed when required 7.Food and ice obtained from approved source:Food in ~I-good condition,safe.and unadulterated:parasite Chemicals destruction ...v 8.Food Recei,'ed at proper temperature 1 17.Food additives;approved and properly stored;Washing Fruits &Vegetables Protection from Contamination ....+--18.Toxic substances properly identified.stored and used,v 9.Food Separated &:protected,prevemed during food Water!Plumbing oreoaration,storage.disolay.and tastinl! ....v-10.Food cOI~url~'d Returnables;Cleaned and ./19.Water from approved source;Plumbing installed;proper Sanitized at 0 !temperature backllow device I L Proper disposition ofretullled.previously served or ~J...--20.Approved Sewage!Wastewater Disposal System,propertIreconditioneddisposal Priority Foundation Items (2 Points violations ReI lIire Corrective Actioll with ill 10 days 0 I N ~C R 0 I N '"("RUN0A0DemonstrationofKnowledgc!Personnel v N 0 A 0 Food Temperature Control/Identification T S T S 1....-2I.Person in charge present.demonstration of knowledge,","27.Proper cooling method used;Equipment Adequate to ./and perform duties!Certilled Food Manager (CFM)1'-laintain Product Temperature ,/22.Food Handler!no unauthoriLed persons!personnel ..•.~g.Proper Date Marking and disposition Safe Water,Rccordkeeping and Food Package ...v-~9.Thermometers provided,accurate.and calibrated:Chemical! labelin!!Thermal test strips "V l'Hot and Cold Water a"ailable;adequate pressure.safe Permit Requirement,Prerequisite for Operation_J. ~t.-24.Required records a,'ailable (shellstock tags;parasite ./30.Food Establishment Permit (Current &Valid)destruction):Packaged Food labeled m-IJ'Conformance with Approved Procedures UtensilS,Equipment,and Vending 25.Compliance with Variance,Specialized Process,and V HACCP plan:Variance obtained for specialiled 31.Adequate handwashing facilities:Accessible and properly orocessinl!methods:manufacturer instructions supplied,used Consumer Advisory /..-32.Food and Non-food Contact surfaces cleanable,properly designed.constructed.and usedt26.Posting of Consumer Advisories;rail'or under cooked /33.Warellashing Facilities;installed.mailllained.used! foods (DisclosurelReminderfBuffet Plate)!Aller~en Label Service sink or curb cleaning facility provided Core Items (I Point)Violatiolls Require Corrective Actioll Not to Exceed 90 Days or Nextlllspectioll.JH,ic/,el'er Comes First 0 I N "C R 0 I :0-N C Rt:N 0 ;\0 Prc\'ention of Food Contamination L'N 0 A 0 Food IdentificatiollTST5 I!/34.No Evidence of Insect contamination.rodent/other 0/41.0riginal container labeling (Bulk Food) animals~•....35.Personal Cleanline,sieating.drinking or tobacco use Phvsical Facilities "36.Wioing Cloths:orooeriv u;,ed and stored •..42.Non-Food Contact surfaces clean of"37.Environmental contamination "43.Adequate ventilation and lighting:designated areas used "I 38.ADorol-ed thawing method ,I 44.Garbage and Refuse properlv disposed;facilities maintained ProOe!"Use of Utensils J 45.Physical facilitie;,installed.maintained.and clean jl/39.Ctensils.equipment.&linens;properly u,ed.;,tored.JV/46.Toilet Facilities:properly constructed,supplied.and clean dried.&handled!In u;,e utell,ils:properly used "v 40.Single-sen ice &slllgie-Lise articles:properly ,tored J 47.Other Violations and used ••-- Recei\'e~~~.)Vt::c6 -Print:Title:Person In Charge!Owner (signalllre)~C-/'iV/r '~ Inspected bY:1L~(lAO V ..J'lv\fhS Print:~V/:)y Phlwf)S Business Email: (signature)y)~,-- Form EH-06 (Revisea 09-~I f Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STEM MONS FRWY.,RM 607,I)ALLAS,TX 75207 214-819-2115 FAX:214-819-2868 Estp/;:;J\tme:/iJr I PIl;t;.tJ!;rcs1711UA[;Sr I ctJ,statc:t~dZ,tII.~/l5~it#I Pagc~~/v/V· TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp OBSERVATIONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW: 2z.FOOD t/7'NDtelZ-tJ-P12TlFic.,rfl "'-'l1~dll.2.ED,I ,/} Received by:(\~I '//~Print:Title:Person In Charge/Owncr(si(!natllre)(\~~ Inspccted by:~(~(j~ft;SI /Prin!:~u f'"":l;PhlU-t}-X(signature)Samples:Y N #collected Form EH-06 (Revised 09-201 )I .V ,