HomeMy WebLinkAboutTHE FESTIVE KITCHEN 2017.03.07Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'-i.STDI.\IO:'-iS FRWY.,R:\1607,DALLAS,TX 75207 214-819-2115 FAX:21-t-819-2868
~,,~7-j '9-1 Time in 1 Time out:"Page I of£_1 Est.Type
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PurDose of InSDection:I 2-Routine r
1 Licet1SeIPcnnit "RM77J ]'70
TOTAUSCORE
'r;::.£r'1/J,-.1 _I COAt~IP.\Wl~h}l11~~12_.",---,.A ;r 1 *;\Iumher of Repeat Violations:_It::......,...11.-->""--"IV //'//\~O 1.JLyt-./f.,f-t?b -/Number of Violations COS:__
I I-Compliance I \/1 13-Field Investi!!ation
1 Risk Category
I I 4-Visit I I 5-0ther
Physical A(~~;eli 15
Compliance Stalus:Oul ~not in compliance IN ~in compliance '0 not ob;,ened :\'A =not applicable COS =corrected on site R =repeat \'iolation
Mark the a"omoriate ooints in the OUT box for each nllmbered item Mark '-/'3checkmark in aporooriate box for IX,1"0.:-IA.COS Mark an asterisk'*'in aDDrooriate box for R
Priority Items (3 Points)violations Re uire immediale C(}rrecth'e Action 110110exceed 3 days
Comnliance Slatus
Employee Health
RoIN'I C
UNO A 0
T S
Time and Temperature for Food Safety
(F =degrees Fahrenhett)
I.Prop~r cooling time and temperature
1/
V
2.Proper Cold Holding temperature(-I 1°F/-15°F)
3.Proper Hot Holding temperature(135'F)
4.Proner cooking time and temperature
5.Proper reheating procedure for hot holding (165°F in 2
Hours)
6.Time as a Public Health Control:procedures &records
Approwd Source
7.Food and ice obtained from approved source:Food in
good condition,safe.and unadulterated:parasite
destruction
8.Food Received at proper temperature
Protection from Contamination
9.Food Separated &protected,prevellled during tood
preparation,storage.display.and tasting
10.Food cont;lq2-,!Aaces and Returnables:Cleaned and
Sanitized at a:v ppm/temperature
II.Proper disposition of returned.previously served or
reconditioned
Comnliance Status
R o J '1/:-;C
U :"'0 A 0
T S
20.Approved Sewage/Wastewater Disposal System,proper
disposal
/'
VI
vV
12.Management.lood employees and conditional employees:
knowledge.responsibilities,and reporting
13.Proper use of restriction and exclusion;No discharge from
eyes.nose.and mouth
Prevenlin!!Contamination by Hands
14.Hands cleaned and properly washed/Gloves used DroDeriv
15.No bare hand COlllaet with ready to eat foods or approved
alternate method properlv followed (APPROVED Y N )
Hiehlv Susceptible POilUlations
16.Pasteurized foods used:prohibited food not offered
Pasteurized eues used when required
Chemicals
17.Food additives:approved and properly stored;Washing Fruits
&Vegetables
IS.Toxic substances properlv identified.stored and used
Water!Plumbing
19.Water from approved source;Plumbing installed;proper
backtlow device
Demonstmtion of Knowledge/Personnel R
Priority Foundation Items (2 Points)violations Re,"ire Corrective Actio"withi"10 days
0 I 'I "C
V N 0 A 0
T S
'Vi---
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21.Person in charge present.demonstration or knowledge,
and Derlorm duties/Certified Food Mana{!cr (CFM)
n.Food Handler/no unaulhori/ed p~rsons/personnel
Safe Water,Recordkeeping and Food Package
Labelinl!
23.Hot and Cold Water available;adequate pressure,sare
24.Required records a\ailahle (shellstock tags:parasite
destruction):Packa1!ed Food labeled
Conformance with Approved Procedures
25.Compliance with Variance,Specialized Process,and
HACCP pian:Variance obtained for specialized
processil1!!methods;manufacturer instructions
Consumer Advisory
R 0 IN"C
l.N 0 A 0
T S
Food Temperature Control/Identification
v
27.Proper cooling method used;Equipment Adequate to
Maintain Product Temperature
2R.Prooer Date Marking and disposition
29.Thermometers provided.accurate,and calibrated;Chemical!
Thermal test strips
Il
Permit Requirement,Prerequisite for Operation
30.Food Establishment Permit (Current &Valid)
Utensils,Eq uipment,and Vcnding
Iv
31.Adequate handwashing facilities:Accessible and properly
suppl ied.used
32.Food and Non-food Contact surfaces cleanable.properly
designed.constructed,and used
26.Posting of Consumer Advisories:ra\\or under cooked VV 33.Warewashing Facilities:installed.maintained.used/
foods (DisclosureIReminder/Buffet Plate)/Allemen Lahel Service sink or curb cl~aning facility provided
Prevention of Food Contamination R
Core Items (1 Point)Violations Require Corrective Aclioll Nl)t tl)Exceed 90 Dol'S or Next IlIsfJectioll,J~7Iic/lel'er Comes First
0 I N N C
C N 0 A 0
T S
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34.No Evidence of Insect contamination.rodent/other
animals
35.Personal Clcanliness/eatinl!.drinkilll!or tobacco lise
36.Wiping Cloths:properly L1sedand ,tored
37.Environmental contamination
3S.ApprO\ed thawin~method
PrODcr Use of Ulensils
39.Utensils.eqLlipm~nt,&linens:properly used.stored.
dried,&handled In u;,e L1tensils;properly used
40.Single-sen ice &single-use articles;proper I)'stored
and use~
Title:Person In Chargc/OwncrReceivcdby:",,"?/7 -;,n __
(signature)I t..""~"""""""'~-~(\II
0 J N :"'C
l'"0 A 0 Food IdentificationTS
V 41.0riginal container labeling (Bulk Food)
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Ph\'sical Facilitics
Print:
42.Non-Food Contact surfaces clean
Print:jl,UJ;)V
43.Adequate \entilation and li!!hting:designated areas used
4-1.Garba!!e and Refuse properly disposed:facilities maintained
45.Ph~sical facilities installed.maintained,and clean
46.Toilet Facilities;properly constructed.supplied.and clean
47.Other Violations
Business Email:Inspected by:rJ..1\J l V V ./\1\
(signature)1/V--IJL _.1...J,(J
Form EH-06 (Revised 09-201S'y I I
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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TEMPERA TURE OBSERVATIONS
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OBSERVATIONS AND CORRECfIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT liAS BEEN MADE.YOUR AlTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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Inspected by:~/UVLt1)7 fL:::>Print:liuO(Pf/lU)fJ~(si"nature)Samples:Y N #collected
Form EH-06 (Revised 09-20 5)I I
Rudy Phillips
From:
Sent:
To:
Subject:
Brenton Smith <b.smith@banditostexmex.com>
Wednesday,March 08,2017 1:02 PM
Rudy Phillips
Heath Inspection Action Plan
Hey Rudy,
All kitchen staff have been told to always heat up leftover foods to an acceptable temperature before being placed on
the line.
As well as reinforcing the practice of cleaning as you go on all food surfaces and proper labeling on leftover food.
Ceiling tiles have already been replaced and floor tiles will be fixed in the next two days.
The walk-in floor is being priced today and will be resurfaced with a new floor that will be easier to clean,and will be
much stronger against kegs and foot traffic.
Brenton Smith
General Manager
Banditos Tex-Mex Cantina
6615 Snider Plaza
Dallas,Texas 75205
o (214)750-6100
C (214)448-4964
b.smith@banditostexmex.com
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