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HomeMy WebLinkAboutTACO DINER 2017.03.21Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:\.STE;\I.\'IO:\'S FR',yy.,R;\I 607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868 ~..:...2J -11-1 Time in:1 Time out: 1 License/Permit #7588 I Est.Type 1 Risk Category Page!__of~. Puroose of InsDection:I I I-Compliance I VI 2-Routinc r 13-Field Invcstieation I I 4-Visit I I 5-0ther TOTAUSCORE Est'rn,eWlle:VINCI?I conhfvnerlJ!1l1e:~!~*;\'umbcrofRepeatViolations:__8N;0 ,A;,.-t./v11&60 ./:"ulllbcr of Viulations COS:__ Physical tflt)//VILlip../o v1-'(.I (Jtf/vfJi?s)~PN<A--~6tNJ PI~tf5()5-875(_)I Follow-up:Yes No (circle one) Compliance Statu>:Out =not in comphance IN =in complince XO -not ob.erved C'lA =nOIapplicable COS =corrected on site R =repeal violation Mark Ihe anorooriale points in the OI.:T box for each numbered ilem Mark''/'a check mark in aDoronriale box f("1;\".NO.NA.COS Mark an asterisk'*.in aoorooriale box for R Priority Items (3 Points)violations Relllire Immediate Correetire Action 1101to exceed 3days Cumuliance Status Comuli.ncc Status 0 I N :Ii C Time and Temperature for Food Safety R 0 I N :Ii C R U N 0 A 0 U :Ii 0 A 0 Employee HealthTS(I'=degrees Fahrenheit)T S..'-I.Proper cooling lime and temperature 11''''12.Management,food employees and conditional employees; knowledge.responsibilities.and report in" •••1.•.•...2.Proper Cold Holding tempcraturc(41 OF!-15°F) t..-V 13.Proper use of restriction and exclusion;No discharge from )eves.nose.and mouth•..\,.00 3.Prooer Hot Holding temoerature(135°F)-Preventi"!!Contamination by Hands V 4.Proper eookin>!time and temperature -r 14.Hands cleancd and properly washed/Gloves used orooerlv V 5.Proper reheating procedure for hot holding (165°F in 2 -1 15.No bare hand contact with ready to eat foods or approved Hours)alternate method properly followed (APPROVED y N )./6.Time as a Public Health Control:prucedures &records Highlv Suscel>tible Ponulations Appro,ed Source +-16.Pasteurized foods used:prohibited food not offered Pasteurized cg!!S used when required 7.Food and ice obtained from approved source:Food in •...""good condition.safe.and unadulterated:parasite Chemicals destruction II'8.Food Received at proper temperature ~ 17.Food additives:approved and properly stored:Washing Fruits &Vegetables Protection from Contamination ~18.Toxic substances properlv identilied.stored and used ./9.Food Separated &protected,prevented during food Water/Plumbing•.•...preparation.storage.display.and tasting J....-10.Food conta,~lces and Returnables:Cleaned and ~19.Water from approved source;Plumbing installed:proper"..SanlllZed at ppm/temperature •......backllow device ./II.Proper disposition of returned.previously served or L--:...-20.Approved Sewage/Wastewater Disposal System.proper reconditioned disposal Priority Foundation Items (2 Points violations Re,lIire Corrective Actioll with ill 10 daJ's 0 I N S C R 0 I N :.;C RUN0A0DemonstrationofKnowledge/Personnel 1.:s 0 A 0 Food Temperature ControV IdentificationTSTS "v 21.Person in charge present,demonstration of kno\\ledge, vV"27.Proper cooling method used:Equipmelll Adequate to and perf<Jrlll duties/Certified Food Mana>!er (CFM)Maintain Product Temperature",•..~2.Food Handler/no unauthori7ed persons/personnel V'28.Prooer Date Markin!!and disposition Safe Water.Reconlkeeping and Food Package ",t--29.Thermometers provided.accurate.and calibrated:Chemical! LabeJin!!Thermal test strips~.......•ry'Hot and Cold Water available:adequate pressure,sal~Permit Requirement,Prerequisite for Operation_0. t'V 24.Required records available (shellstock tags:parasite f'30.Food Establishment Permit (Current &Valid)destruction):Packa!!cd Food labeled f1r Conformance with ApprO\cd Procedures Utensils,Equipment,and ~g 25.Compliance with Variance.Specialized Process.and 31.Adequate handwashing facilitie~d properlyHACCPpian:Variance obtained for speciali7ed ""orocessinu methods:manufacturer instructions supplied,used Consumer Advisory c;.v 32.Food and Non-Iood Contact surfaces cleanable.properly designed.constructed.and usedvr26.Posting ofConslImer Advisories;raw or L1nckrcooked 33.Warcwashing Facilities;installed,maintained.used/ foods (Disclosure/Reminder'Buffet Plate)/Aller~en Label Service sink or curb cleaning facility provided Core Items (I Point)ViO/lltiolls Require Corrective Actioll Not to Exceed 90 Dal's or Next Insoectioll,IH,ic/zel'er Comes First 0 I r.;""C R 0 I ,""'"C RVN0A0PreventionofFoodContamination1/'\c N 0 A 0 Food IdentificationTST~..[,34.No EVidc~ce of Insect contamination.rodent/other I V 1/41.0riginal container labeling (Bulk Food)-animals,35.Personaljd.'ieaniiness/eating,drinking or tobacco uSe Phvsical Facilities,36.Wiping /:lIoths:properly used and stored ,42.Non·Food Contact surfaces clean "''-37.Environl~,cntai contamination ....•.43.Adequate \'entilation and lighting:desi!!nated areas used•..3R.Apl)rQ\~>a tha"inl!method 1/44.Garbage and Refuse properly disposed:facilities maintained J Proper LIse of Utensils v'45.Physical facilities installed,maintained.and clean ,V 39.Lten1,'e;4fmcnt.&hnolh:properly used.stored.,,1/46.Toilet Facilities:properly constructed,supplied,and clean dried.&ar die In use uten.ib:properlv used ,V 40.Single-sr)fe &Srrgle-~Se "'tie>:"rOperlttorecJ /\.,V -17.Other Violations and used I .IJ Received j>J !l //'\/~--/1 Print:Title:Person In Charge/Owner (signature)./I ~ Inspected by:r~/t~P;~(J Print:f;u{dy Ph /LlA-pJ Busillcs't Email: (signature)/ Form EH-06 (Revised 09·2015)l.__../,, 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 ~Establishment Name:I PhY9~//reW~OVA I TJ;:;~CnsJkfI&J.ILiC1813~#I Page~·~J7J W /Y AI D[__ TEM PERATURE OBSERVATIONS I Item/Location Temp Item/Location Temp Item/Location Temp-u<,·IJ~,1~6fl HI (?1'10'7 r~'&,jt.M_(>f {)'<r LCf,Le:z:e,)IIET (:;t«A.JnJ /)1~J4l6r ,-'-nc-e6 Tlm.1//j7 OBSERVATIONS AND CORRECTIVE ACTIONSItem AN INSPECTION OF YOUR ESTABLISHMENT liAS BEEN MADE.YOUR ATrENTION IS DIRECTED TO THE CONDITIONS OBSERVED A DNumberNOTEDBELOW: .3 l<ffD Wr FVD/)S IIvr J3{j~""" I ~4 !JulZch A:SE ChltlJl.'?'J2v-)')l}-n v c-, I 31 USE /PwD s//Vk Fin.//J"l/lJ tJ4J1/tJ~,J ,.., I I p /I I , ~j/ Received by:~r I V'J'J '-./I ~rint:Title:Person In Charge/Owner(signature)I V'" Inspected by:JJ.-r;:::::.~j)~--1J:/\r)-r~\Pint:[iU!)v Ph /Lu ~_c.....(signature)//(, Samples:Y N #collectedFormEH-06 (Revised 09.~I -I V