HomeMy WebLinkAboutSPRINKLES ICE CREAM 2017.03.16Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDI;\I0:\S FRWY.,R:\1607,DALLAS,TX 7S207 21-1-819-2115 FAX:21-1-819-2868
rzs-rf..-J1-1 Time in:I Time out:I
License/Permit #7gQO I Est.Type I
Risk Category Page 7 oC«",
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Puroose of losocction:I I I-Compliance 11.....1 2-Routine I I3-Fi~ld 1m ~sti"!ltion I I 4-Visit I I SoOther TOTAUSCORE
Establi~atnc:'iYJe:./380.-I Contacp1f~e:IPv-L-I *:'lumber of Repeat Violations:__
-'f::I...(./:'Iiumber (If Violations COS:--5PhysicalAddretLaaS~It/fA (i_I tJKf,ov~sl'"9..nf-11!JtJ3 I Phone:I Follow-up:Yes
:'10 (circle one)
Compliance Status:Out -not in compliance IN =in complfance :'10 -not obsen ed NA =not applicable COS =corrected on site R =repeat violationMarktheappropriatepointsintheOtTboxforeachnumbereditemMark'./'a check mark in aooroori.te box for IN.NO.NA.COS Mark an asterisk'*.in annronriate box for R
Priority Items (3 Points)violatioll.~Re uire Imme{/iate Correctil'e Action "ot to exceed 3 daJl.~
Comuliance Stah ••Conllliiance Status
0 I N N C Time and Temperature for Food Safe~'R 0 I N N C R0A0t:0 A 0 Employee HealthTS(F =degrees Fahrenheit)T S
I.Proper cooling time and temperature Vi.-I~.Management.food employees and conditional employees;V kno"ledgc.resoonsibilities.and reportin~
y 2.Propcr Cold Holding temp~rature(.j I°F/-I5°F)Vi;-13.Proper use of restriction and exclusion;No discharge from
eves,nose.and mouth
V 3.Prooer Hot Holding temoerature(135°F)Prcvcntinl'Contamination by Hands
v'4.Proper cooking time and tcmncrature "'1 14.Hands cleaned and properly washed!Gloves used properlv
0/5.Proper reheating procedure for hot holding (165°F in ~'1 15.No bare hand contact with ready to eat foods or approved
Hours)alternate method DroDeriv followed (APPROVED y N )~"6.Time as a Public Health Conlrol;nrocedures &records Hi!!hlv Susceptible Populations
Appro"ed Source
~
16.Pasteurized foods used;prohibited food not olTered
Pasteurized eggs used when required
7.Food and ice obtained from approved source;Food in
IA good condition.safe,and unadulterated:parasitl!Chemicalsvdestruction'")/8.Food Received at proper temperature ..,17.Food additivcs;approved and properly stored;Washing Fruits
&Vegctables
Protection from Contamination •....•.•..IR.Toxie substances properlv identified.stored and used
I,,~9.Food Separated &protected,prevented during food Water/Plumbing
Drenaration.storage.displav.and tasting
l.-ID.Food cont!:,~'1:1curnables;Cleaned and ./19.Water from approved source;Plumbing installed;proper./
Sanitized at Jptnit·emture back flow device
II.Proper disposition Otfetullled.previously served or LV 20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points)violations Re,"ire Corrective Actioll withill 10 days
0 I N I<C R 0 I N N \RUN0A0DemonstrationofKnowlcdge/Personnel L N 0 A 0 Food Temperatnre Controll Identil1cationTSTSi.-21.Person in charge present.demonstration of knowledge,v'"27.Proper cooling method used;Equipment Adequate to\1 and perrorm dutiesl Certified Food Manager (CFiVI)Maimain Product Tempcrature.~22 .Food Handler/no IInauthori7ed nersonsl nersonnel •..2~.Proncr Date iVlarking and disposition
Safe Water,Recordkeeping lllld Food Package
{,~9.Thermometers pro\ided.accurate.and calibrated;Chemical!
Labelin!!Thermal test stTios,/"23.Hot and Cold Water available:adequate pressure,sare Permit Requirement,Prerequisite for Operation
VI-!24.Required records available (shell stock tag':parasite 1 30.Food Establishment Permit (Current &Valid)destrllction):Packaged Food labeled
K
Conformance with Approved Procedures Utensils,Equipment.and Vending
~5.Compliance with Variance,SpecialiLed Process.and
I)'''31.Adequate handwashing f;lcilities:Accessible and properlyHACCPpian:Variance obtained ror specialized
orocessinQ methods:manu facturer instructions supplicd,used
/
Consumer Advisory .•..V 3~.Food and ~on-food Comact surfaces cleanable,properly
designed,constructed,and used
1 26.Posting or Consumer Advisories;raw or under cooked \1/33.Warewashing Facilities;installed,maintained.usedl
loods (Disclosure/Reminder/BuITet Plate)1 Allercon Label Service sink or curb clcanin!!facility provided
Core Items (I Point)Violalio"s Reauire Corrective Aclio"Nolll1 Exceed 90 Dal's or Ne.W blsneclioll,I"..It;cltcl'er Comes First
0 I N ;0;c R 0 I N N C R11N0A0PreventionofFoodContaminaliont:N 0 A 0 Food IdentificationTSTS
1/1 34.No Evidence of Insect contamination.rodent'other \,'"41.0riginal container labeling (Bulk Food)\;animals
_1/35.Personal Clcanliness,eating,drink inc or tohacco use Phvsical Facilities~36.WiDing Cloths:Droperlv used and stored v 42.)\;on-Food Contact surfaces clean~~37.Environmental contamination ..-43 .Adequate ventilation and lighting;dcsigllakd areas lIsed
V 38.Apllrm'cd thaw inc method •..44 .Garba!!e and Refuse properly disposed:racilities maintained
Proper Use of Utensils \-45.Phvsical facilities installed,maintained.and cleant..39.Utensils.equipment.&linens;properly used.stored.I!46.Toilet Facilities:properly constructed.supplied,and cleanV"dried.&handled In use utensils;properly used
\.,V 40.Single-sen ice &singlc-use arti,:prop~rly stored J 47.Other Violations
and used //7
Received by:..././~AhA AA1_,11/\/,)""-P1Jll<f ~\4 71 i/I/,jJ Title:Person In Chargel Owner(signature)71
Inspected by:r~~A_Vt~fA~.
Print:f)\)}:t,Ph'lJA~Busines>Email:(signatllrc)
Form EH·06 (Revised 09-2b!$),?7
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
-.•.....
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OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATrENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
31 f/entrJlL IhrND S",k -
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Received by:/I/iA I~v .~~/vtf/'-.....Print:Title:Person In Charge/Owner
(siunalurc)
Inspected by:rK-_('jJU V~~~"rint:f1\J~Ph IU-J 1'\<"(siunalurc)SamDles:Y N If collected
Form EH-06 (Revised O'N.Ql5-Y I I