HomeMy WebLinkAboutZOE'S KITCHEN 2017.03.06Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDI:\IO:\S FR\VY.,R.\1607.DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
D~J~_lr /~Time in:I Time out:I Est.Type
TOTAL/SCORE
I Risk CategoryILicense,Permit #7t tv 1
EstabliS~l)~$
I I I-Compliance I t Y 2-Routine I I 3-Field Invl'stil!ation
II.Proper dispositioh-6f retumed.previously served or
reconditioned
Priority Foundation Hems (2 Points violations R,""ire Corrective Actioll withill 10 days
Time and Temperature for Food Safcly
(F =degrees Fahrenheit)
I.Proper cooling time and temperature
2.Proper Cold Holding tempcrature(41 °F/45"F)
3.Proper Hot Holdin!!temperature(135°F)
1/4.Proper cookin!!time and temperature
Purposc of Inspection:I I 4-Visit I IS-Other
Compliance Status:Out =not in compliance J!\'=in compliance :'\0 =not ob>ened NA ~nOi applicable COS =corrected on site R=repeat violation
Mark the ancronriate c(lints in the OUT box for each numbered item Mark ,,/.a chcckmark in appropriate bo.for 11\,1\0.:'IA.COS Mark an asterisk'*'in "carocriate box for R
Priority Items (3 Points)violations Re~lIire Immediate Correcth'e Action 1I0t to exceed 3 days
*:"umber of Repeat \'iol"tions:__
,/:"11J1lber of Violations COS:_.__
I Follow-up:Yes
:>io (circle one)
Compliance Status
Employee Health
RoIN"C
UNO A 0
T S
5.Proper reheating procedure for hot holding (165°F In 1
Hours)
6.Time as a Public Health Control;procedures &records
Appro>ed Source
7.Food and ice obtained from approved source;Food in
good condition,safe,and unadulterated;parasite
destruction
S.Food Receiwd at proper temperature
Protection from Contamination
9.Food Separated &protected,prevented during food
preparation.storage.display.and tastin!!
10.Food con!Act surfasc,,'l"lIl1d-Rcturnables :Cleaned and
Sanitized at -7~/OomJ.tGnocramre
Comilliance Status
R o t :'i !Ii C
UNO A 0
T S
13.Proper use of restriction and exclusion;No discharge from
eves.nose.and mouth
'v
12.\Ianagement,food employees and conditional employees;
ktlO\\ledge.responsibilities.and reporting
.,v
,.,1'
20.Approved Sewage/Wastewater Disposal System,proper
disposal
Pre\-enting Contamination bv Hands
14.Hands cleaned and properly washed/Gloves used properly
15.No bare hand contact with ready to eat foods or approved
alternate method properlv followed (APPROVED Y N )
liil!hly Susceptible Populations
16.Pasteurized foods used;prohibited food not offered
Pasteurized ef!:t!S used when required
Chemicals
17.Food additives:approved and properly stored;Washing Fruits
&Vegetables
IS.Toxic substances properly identified.stored and used
Water/Plumbing
19.Water from approved source;Plumbing installed;proper
back flow device
0 t N 'i
U N 0 A
T
...•.
IV,
Cos
21.Person in charge present.demonstration of knowledge.
and perform duties/Certilied Food ManaQer (CFM)
R 0 IN"C
Demonstration of Knowledge/Personnel C S 0 A 0 Food Temperature Control/Identification
T S
27.Proper cooling method used;Equipment Adequate to
Maintain Product Temperature
22.Food Handler.'no unauthorized persons/personnel
Safe Water,Hecordkccping and Food Package
Lnbelin!.!
23.Hot anel Cold Water available:adequate pressure,safe
24.Required records available (shellstoek tags:parasite
destruction):Packa!!ed Food labeled
Conformance with Approvcd Procedures
25.Compliance \\ith Variance.Specialized Process.and
HACCP plan:Variance obtained for specialized
processing methods:manufacturer instructions
Consu mer Advisory
R
28.Proper Date IVlarking and disposition
29.Thermometers provided,accurate,and calibrated:Chemical!
Therma I test stri ps
v
Permit Requirement,Prerequisite for Operation
30_Food Establishment Pcrmit (Current &Valid)
Utensils,Equipment,and Vending
26.Posting of Consumer Advisories:raw or under cookeel 33.Warewashing Facilities:installed.maintained,uscd/
foods (Disclosure 'Reminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facility provided
31.Adequate handwashing facilities:Accessible and properly
supplied.used
32.Food and Non-Iood Contact surfaces cleanable.properly
designed,constructed.and used
Core Items (1 Point)Violatiolls ReQllire Corrective rlctiolllVotto I:.xceed 90 DaJ's or Next Inspectioll,W1Iic/rel'er Comes First
o INN C
C N 0 A 0
T S
41.0riginal container labeling (Bulk Food)
I
34.No Evidence of Insect contamination,rodent/other
animals
R 0 I :'I S C
Pre\'Cntion of Food Contamination l'0 A 0 Food Identification
T S
35.Personal Cleanliness/eating.drinkin1(or tobJCCO use
36.Wipin~Cloths:properly used Jnd stored
37.Environmental contamination
3S.Appro'ed thawing,method '
R
Phvsical Facilities
42.:-':on-Food Contact surfaces clean
Print:
43.Adequate ventilation and lighting:designated areas used
44_Garbage and Refuse properly disposed:facilities maintained
45.Physical facilities installed.maintained.and clean
46_Toilet Facilities:properly constructed.supplied.and clean
47.Other Violations
Received by:
(signature)
Title:Person In Charge/Owner
Inspected by:.
(signa(ur~)
Proner lise of utellsih
39.Utensils.equipment.&linen>;properly used.stored,
dried.&handled/lIt use utensil,:properly used
4U.Single-serl'i.:e &single-usc artic;.lc>;properly stored
and used 1./'1
Business Email:Print:
I ,Form EH-06 (Revis d 09-2015)./,-
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEM MONS FRWY.,RM 607,HALLAS,TX 75207 214-819-2115 FAX:214-819-2868
Est£o;,~a7(1 dJ6/I PhY(;~'~8es5vIDY<.~I DN:·~~e/!lrn)L_I L~rJ1it#I Page~of~
TEMPERA TURE OBSERVATIONS I
Itcm/Loc~tion Temp _•....Item/Loclltion Temp Item/Location Temp
Tflu-/1/()'-'/
(l,)\"1 61-1,_)1'J,'..JLr
Ar /6,ic§J 1.J.m~LI~{s Itft1cr-r
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR AlTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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3~<Jam:;-tv I {);/7(...tLvn/S /)rtJJ)£72 h:
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Received by:a/~/~'wL//Print:Title:Person In Charge/Owner
(siQnatllre)
Inspectcd~V1:}VlJ~(h ~Print:t~l)D\-({J lhL-L.I rJ5(siQnatureV::!Samples:Y N #collected
Form EIV06 (Revised 09-20?-51-I I I