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HomeMy WebLinkAboutSPRINKLES CUPCAKES 2017.03.16Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377~.STDI.VIO:\,S FRWY.,lUI 607,DALLAS,TX 75207 21-t-819-2115 FAX:214-819-2868 ~;;"JfA-/7 I Time in:Time Ollt: I License/Permit #7510 I Est.Type I Risk Category Page!_of~ / Purpose of Insocction:I I I-Comoliancc I VI 2-Routinc f I 3-Ficld Inv('sti!!ation I I 4-Visit I I 5-0ther TOTAUSCORE Establi~Pll/7(~C1PlA/<.-g-~~t!~(r~~-iV l{1 I *:>iumber of Repeat \'iolations:__ ./'.'1umber of Violations COS:--;0PhysicalN.idrJfDZo './ILL/ovWA I Ct.jJJVtJPMJ 0::-7:5>m5 I ~1 3Vff -{)ffi+I Follow-up:Yes.-'-~o (circle one) Compliance Status:Out =not in compliance I ::0::in compliance :-;0=not ob ened NA =not applicable COS =corrected on site R =repeat violationMarktheappropriatepointsintheOllTboxforeachnumbereditemMark''/'a checkmark in .ooropriate box for 1"'.1\0.:"IA.COS Mark an asterisk'*.in appropriate box for R Priority Items (3 Points)violations Re7uire Immediate Correcth'e Action 1I0t to exceed 3 days Comoli:mce Status Comoliance Slatus0INl'C Time and Temperature for Food Safety R 0 [N )\C RUN0A0 (F =degrees Fahrenheit)U N 0 A 0 Employee HealthTsTS ","'"I.Proper cooling time and temperature '" 12.;vlanagement.food employees and conditional employees;~knowledge.resnonsibilities,and reportin!! V'"2.Proper Cold Holding temperature(41 of/45°F) "'"13.Proper use of restriction and exclusion;No discharge from IA eves,nose.~nd mouthtI3.Proner Hot Holding temncrature(13~OF)Preventing Contamination bv Hands'"4.Propcr cooking time and temperature y 14.Hand,cleaned and properly washed/Gloves used properly,/5.Proper reheating procedure for hot holding (165°F in 2 v1 15.No bare hand contact with ready to eat foods or approved/Hours)alternate method Droperly followed (APPROVED y N )"6.Timc as a Public Health Control:procedures &records Hi!!hh Suscelltible PopulationsApprovedSource'vi 16.Pasteurizcd foods used;prohibited food not offered Pasteurized e~£!s used when required7.Food and ice obtained from approved source;Food in •.•.•..~good condition,safe,and unadulterated:parasite Chemicalsdestruction .,.'"8.Food Received at proper temperature vi'"17.Food additives;approved and properly stored:Washing Fruits &Vegetables Protection from Contamination ..1 18.Toxic substances properlv identified.stored and used","9.Food Separated &protected.prevcnted during food Water!Plumbingoreparation,storage,display,and tasting•...10.Food cont~~:turnablcs:Clcaned and ","'19.Water from approved source;Plumbing installed;properSanitizedatIcraturebackflowdevice ",II.Proper disposition"!l1 retumed.previously served or """'20.Approved Sewage/Wastewater Disposal System,properreconditionedVdisposal Priority Foundation Items (2 Points violations Re.flire Corrective Actioll withill 10 dal's0[N 1"C R 0 I :-I ..•C RUN0A0DemonstrationofKnowledge!Personnel U N 0 A 0 Food Temperature ConlroV IdentificationTSTS,,"11.Person in charge present,demonstration of knm\'(edge.V~'27.Proper cooling method used;Equipment Adequate toandperformdllties/Certified Food Manager (CFM)Maintain Product TemperatureII:!~.Food Handler/no unauthori7ed persons/personnel ~8.ProPer Date Marking and disposition Safe Water,Recordkeeping lIlId Food Package V •....21.).Thermomcters provided,accurate.and calibrated;Chemical/Labelin~Thermal test strips 1/-23.Hot and Cold Water available;adequate prcssure.safe _,Permit Requirement,Prerequisite for Operation .;'24.Required records a,ailable (shellstock tags:parasite If 30.Foud Establishment Permit (Current &Valid)V destruction):Packaged Food labeled ~ Conformance with Approved Procedures Utensils,Equipment,and Vending 15.Compliance with Variance.Specialized Process,and ",""31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained lor speciali7ed orocessing mcthods:manufacturer instructions supplied,used Consumer Advisory .,..'"•.....1;:12.Food and Non-Iood Contact surfaces cleanable.properly designed.constructed,and used126.Posting of Consumer Ad,isories:ra'"or under cooked v-33.Warcwashing Facilities:installed.maintained,lIseeVfoods(Disclosure/Reminder/BuITct Plate)/Allemen Label II Scn ice sink or curb cleaning lacility provided Core Items (I Point)Violatiolls Re1luire Corrective Actioll N()t to Exceed 90 DaJ's ()r Next /IIsnectiOlI,~Hlic"el'er Comes Fin;t0[N )\C R 0 I N )\C RUN0A0PreventionofFoodContaminationl'0 A 0 Food IdentificationTsTs "II'34.:-.10 Evidence of Insect contamination.rodent/other ",1/41.0riginal container labeling (Bulk Food).animals.~35.Personal Cleanliness/eating.drinking or tobacco use "Phvsical Facilities,36 WiDing Cloth,;proDeriv used and >lored v 42.Non-Food Contact surfaces clean•... A 37.Environmental contaminalion ".43.Adequate ,·cntilation and lighting:designated areas used0/3g.ADPrOl'ed tho\\in!!method •....,4-1.Garbage and Refuse properly disposed:lacilities maintainedPropel'Use of Utensils V 45.Physical facilities installed,maintaincd.and clean~V 39.Ctensils,equipmenl.&lincn,;properly used.stored,II 46.Toilet Facilities;properly constructed,supplied,and cleandried.&handledl In usc utensils:properlv uscd . \I 40.Single-sen ice &single-usc articles:properl)stored V 47.Other Violations 1\and used (• Received by:~~tt~A[H~I ~\WW II I'fWj Vl ftn ~1)1 (K1~Title:Person In Charge/Owner(signature)l\..._ Inspected by:)VC-(~(L JVt fh Print: ~UDY Ph JI..J.4 h.e., Business Email:(signature) Form EH-06 (Revised 09-2~__/,.I J Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STEM MONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 Establi~t~/l;;lJlfl£&I Ph¥6 Z;;SSV!LV(NcNA.I [J;J/'~,~I Li7t?f/#I Pag~o~ 1 TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp 11 .,_, 1l/J""'"'~11 A!(/~J/ ,'''1 (<"I '""f,,,.,-. OBSERVATIONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT liAS BEEN MADE.YOUR ATrENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW: :!fl.l'kmJ .kU-NlJtJ CbDln l-l'D1rnc.r c5U1Z~/7 I /'.,.. Received by:7'~ttQ~.lX\~~print:~:dV\aJ\~1)\U1_Title:Person In Charge/Owner(signature)-1 Inspected bY~);-1/f;\L U .If);'fJ-S Print:~"cJ~'Pn tUJ''-::»(si(!naturc)Samples:Y N #collected Form EH-06 (Revised O~I I I