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HomeMy WebLinkAboutEINSTEIN BROS. BAGELS 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 9f~18-(-:;-I Time in:I Time out:I License/P~I~-DOt,J(,11Cj:J-I Est.Type I RiskCategory PageL of I- ~ Puroose of Insoection:I .I I-Compliance IVI 2-Routine I ,3-Fleld Investl28tion I I 4-Visit I I S-Other TOTAUSCORE ESl!!!:)hment Name:mOS.&tt:eL~1Cjb~~;"~1 T"'/~ I *Number of Repeat Violations:-- -N SIC/Ai ./'Number of Violations COS:__0 Physical Adrp~/2,f!JISlioP crJ/fflf}trs 1'1 flrq,jtBli51 Phone:zr?J -3.3 liD I Follow-up:Yes No (circle one), IN :in complialceComplianceStatu:Out:not incompliance 1"i0:not obsel"\'ed NA :nOlapplicable COS =correctedon site R =repeat violation Mark the annmnriate points intheOUT box for each numbered item Mark •./',a checkmarkinappropriate box for IN,NO.NA.COS Mark an asterisk'*'in aDDroooateboltfor R Priority Items (3 Points)violationsRt.'Juir~Immediau CO"ectil'e 4ction not to exce~d3davs ComoUance Status CompUance Status 0 I N N C Time and Temperature for Food Safety R 0 I N N C R U N 0 A 0 V N 0 A 0 Employee Health T S (F =degrees Fahrenheit)T s V"I.Proper cooling time and temperature 12.Management,food employees and conditional employees;\.~knowledge,responsibilities,and reportinl! v •...2.Proper Cold Holding temperature(4Iof/45°F),,~13.Proper use of restriction and exclusion;No discharge from eyes.nose,and mouth V --3.Prooer Hot Holding temperature(135°F)Prevrntine:Contamination bv HInds../4.Proper cookin.g time and temperature ~14.Hands cleaned and properly washed!Gloves used orooerlv ~"",,1.-1 5.Proper reheating procedure for hot holding (165°F in 2 .,r 15.No bare hand contact with ready Ii'eat foods or approved Hours)alternate method properly followed (APPROVED Y N )•..6.Time as a Public Health Control:procedures &records Hie:hly Susceptible PODulltions 'I Approved Source +-16.Pasteurized foods used;prohibited food not offered 1>- Pasteurized eggs used when required 7.Food and ice obtained trom approved source;Food in tV good condition,safe,and unadulterated;parasite Chemicals destruction •.V-8.Food Received at proper temperature f 17.Food additives;approved and properly stored;Washing Fruits &Vegetables Protection from Contaminlltion --r 18.Toxic substances properly identitied,stored and used •.....~9.Food Separated &protected,prevented during food Wlterl Plumbing preparation.storage.display.and tasting •.....l.-10.Food cont~/~}:urnables:Cleaned and •..•...19.Water from approved source;Plumbing installed:proper Sanitized at ODm!erature backflow device V II.Proper disposition'QJ returned,previously served or t-V 20.Approved Sewage/Wastewater Disposal System,proper V reconditioned disposal Priority Foundation Items (2 Points "iohllions Re.uin Co~cti~Action wltltin 10davs It 0 I N N C R 0 I N S C R a.-U N 0 A 0 Demonstration of Knowledge/Personnel v :'I 0 A 0 Food Temperature Control!IdentificationTSTS ,V 21.Person in charge present.demonstration of knowledge,•......27.Proper cooling method used;Equipment Adequate to and oerform duties/Certified Food Manager (CFM)Maintain Product Temperature •...22.Food Handler/no unauthorized persons!Dersonnel v 28.Proper Date Marking and disposition Safe Water.Recordkeeping and food Package \..l.o-'"29.Thermometers provided,accurate,and calibrated;Chemicall Labellne:Thermal test strips "" /'23.Hot and Cold Water available;adequate pressure.safe Permit Requirement,Prerequisite for Operation 24.Required records available (shellstock tags:parasite ~30.food Establishment Permit (Current &Valid)a,..••••destnlction);Packaged Food labeled Conformance with Approved Procedures UtensUs,Equipment,and Vending i 25.Compliance with Variance,Specialized Process,and 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized t •••.•.... processing methods:manufacturer instructions supplied,used Consumer Advisory ",V 32.Food and Non-food Contact surfaces cleanable,properly designed,constructed,and used loA 26.Posting of Consumer Advisories:raw or under cooked •.....V 33.Warewashing Facilities;installed,maintained,used/ foods (DisciosurefReminderlBuffet Plate)!Allergen Label Service sink or curb cleaning facility provided Core Items (1 Point)JI1oIJnionsRet/.ire CO"eclil1~Action Not to Exceed 90iJdW.T NexillUlMftJo".WlrJchnu COlffn Fint 0 I N N C R 0 I N N C RUN0A0PreventionofFoodContaminationuN0A0FoodIdentificationTsTS I.-34.No Evidence of Insect contamination,rodent/other Vi-""41.0riginal container labeling (Bulk Food) V animals 35.Personal Cleanliness/eating,drinking or tobacco use Physical Facilitiesv36.WiDingCloths;properlv used and stored •.•..42 .Non-Food Contact surfaces clean if 37.Environmental contamination L".43 .Adequate ventilation and lighting:designated areas used./38.Aporoved thawing method ••44 .Garbage and Refuse properly disposed;facilities maintained ProDer Use of Utensils ~45.Physical facilities installed,maintained.and clean,.,39.Utensils,equipment,&linens;properly used.stored.f...46.Toilet Facilities;properly constructed,supplied.and clean••-dried,&handled!In use utensils;properly used \..V 40.Single-service &single-usc articles;properly stored t,...••.....47.Other Violations and used -- Received by:)K tIl t~'n~nj IrJ 1 111Jl VQ57 Print:Title:Person In Charge/Owner (signature)~.II Inspected by:'ttl .iO 1~~y.~.~A I~S Print:f'1l)(N Ph ILU (X..Business Email: (signature) Form EH-06 (Revised 09.2Q!.~I ,,,