HomeMy WebLinkAboutCHRIST LUTHERAN CHURCH 2017-04.18Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMONS FRWY .•RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
~SJR-J1-I Time in:I Time out:;(I LiCen~/?;J#nO €5J /"3 ")I Est.Type I Risk Category PageL ofz.,
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PUrDflAt'of Insnectlon:I I I-Compliance I VI 2-Routine I f 3-Fleld Investil!ation I I 4-Vlsit I I SoOther TOTAUSCORE
ES(iJf/~7:S7;-Lurh~!r.AA/ChJWthact/JJ}1£~f).N AI£"kl *Number of Repeat Violations:__
./Number of Violations COS:--SPhysicalAd~VO J LO'vimMi I~~Y~T~IZ,LI7~o~ifPhone:IFollow-up:Ves
No (circle one)
Compliance Status:Out =not in compliance IN =in compliance NO =not observed NA =oot applicable COS =corrected on site R=repeatviolation
Mark the aoorooriateooints inthe OUT box for each numbereditem Mark •••..acheckmarkin.nnrnnnate box for IN.NO,NA.COS Mark an asterisk'*'ina-riate box for R
Prioritv Items (3 Points)violations Reauire Immediate CorrectiveAction nolto exceed 3 d~
Comnli.nce Status ComoUaoce Status
0 I N N c Time and Temperature for Food Safety R 0 I N Pi C RVN0A0VN0A0EmployeeHealtbTs(F =degrees Fahrenheit)T s
I.Proper cooling time and temperature vI-12.Management.food employees and conditional employees;•...knowledge,responsibilities,and reportinQ
V 2.Proper Cold Holding temperature(41 °F/45°F)'-'v-13.Proper use of restriction and exclusion;No discharge from
eves,nose,and mouth
17 3.Proper Hot Holding temperature(135°F)Preventlnl!Contamination bv Hands
u 4.Proper cooking time and temperature .......!-14.Hands cleaned and properly washed!Gloves used properlv
,....1..-5.Proper reheating procedure for hot holding (165°F in 2
~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;procedures &records Hll!hlv Susceotible Ponulalions
Approved Source 4-16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
7.Food and ice obtained from approved source;Food in
'V good condition,safe,and unadulterated;parasite Cbemicals
destruction
V 8.Food Received at proper temperature
~.
17.Food additives;approved and properly stored;Washing Fruits
&Velletables
Protection from Contamination ''-'t"18.Toxic substances properlv identified,stored and used
IvL.--•...•9.Food Separated &protected,prevented during food Waterl Plumbing
DreDaration,storage,display,and tasting
V 10.Food contact surfaces and Returnables;Cleaned and v....19.Water from approved source;Plumbing installed;proper
Sanitized at ppm/temperature backflow device
,\I'II.Proper disposition of retumed,previously served or L-V 20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points violations Re4Ilin CornctM Action within 10daw
0 I N N C R 0 I N N C RVN0A0DemonstrationofKnowledgelPersonnelvN0A0FoodTemperatureControl/IdentificationTSTS
",""21.Person in charge present.demonstration of knowledge,vI--27.Proper cooling method used;Equipment Adequate to
'/and perform dutiesl Certified Food Manager (CFM)Maintain Product Temperature-",22.Food Handlerl no unauthorized personsl persorUlel ib--28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package •....t--29.Thermometers provided.accurate,and calibrated;Chemicall
Labeliol!Thermal test strips
r 23.Hot and Cold Water available;adequate pressure,safe Permit Requirement,Prerequisite for Operation
"'.......24.Required records available (shellstock tags;parasite vt 30.Food Establishment Permit (Current &Valid)destruction);PackaQed Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vending
~
25.Compliance with Variance.Specialized Process,and
L-.,-31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized
processing methods;manufacturer instructions supplied,used
Consumer Advisory tV 32.Food and Non-food Contact surfaces cleanable,properly
designed,constructed,and used
"'I 26.Posting of Consumer Advisories;raw or under cooked .,--33.Warewashing Facilities;installed,maintained,usedl
foods (Disclosure/Reminder/Buffet Plate)1Allergen Label Service sink or curb cleaning facility provided
Core Items (l Point)VIOlationsReq"ire CornctJve Action Nolto Exceed 901>.0_or Nat l,__-tion,Wh~COllIesFirst
0 I N N C R 0 I N N C RVN0A0Pre,-entlon of Food Contamination v 0 A 0 Food IdentificationTsTSvi.-34.No Evidence of Insect contamination.rodent/other 11'''41.0riginal container labeling (Bulk Food)
animals•...35.Personal Cleanliness/eating.drinking or tobacco use .Phvsical Facilities
\I 36.Wiping Cloths;properly used and stored •..42.Non-Food Contact surfaces clean
v 37.Environmental contamination V 43.Adequate ventilation and lighting;designated areas used~38.Approved thawing method ~44.Garbage and Refuse properly disposed;facilities maintained
Proper Use of Utensils "45.Physical facilities installed.maintained,and clean
1"39.Utensils,equipment,&linens:properly used,stored,ill 46.Toilet Facilities:properly constructed,supplied.and clean.dried.&handledl In use utensils;properly used ../
,I)40.Single-service &single-use articles;properly stored .•.47.Other Violations
and used ~
Received b~~j .Print:,,5 \J E:.ff.«.R \J Title:Person In Charge/Owner(signature)1\<--''f./'vV -.A'"
Inspected by:
~~I lYf A)L)fA'S,Print:~UW R1,w oS Business Email:
(signature)
Form EH-06 (Revised 09-2~_!:)I .,I
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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L17;iS~!:..a~tJ;E~M 13oaDILeD~e:nJ)-JJ Ilk~~.flvt)c-I L5JI:3~fPa~o~
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
A .-flr~II A/Of-J!/--,/'I'
OBSERVATIONS AND CORRECTfVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR AITENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
a ,(j-,;nF_121./,..•••tOll.1)J)£"72lu
I I /
r..
Received by:<;;~~;'I--Print:Sl!fPeJI'-1 Title:Person In Charge/Owner
/siQnature\.~.....•."A •
Inspected by:1'"A ~(j~IZ '::>Print:l{tJ/)~tJA ILL!i)S/siQnature)__...,Samples:Y N #collected
Form EH-06 (Revrsed09-2~,I /