HomeMy WebLinkAboutHERNANDEZ CATERING 2017.04.10Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
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)f7 N.STEMMONS FRWY.,RM 6rrS,TX 75207 214-SI9-28S;;;~2~~}r6S~TO P E./?11/r
page~of·r'tf~ltJ..,til Time in:I Time ouf:I License/Permit #I Est.Type I Risk Category
I
Purnose of InsDection:I I l-ComDliance I VI 2-Routine r 3-Field Invrstil!ation I I 4-Visit I I S-Other TOTAUSCORE
Esta"E"J.(Name:D ~.,t,contrt°wnerName:~,Jfpl,!:umberofRepeatViolations:__J.../lvJ t:Z-In:7(1A~t..uj :r ~"~~er ofViolations cos:0f5~al~d~esLYom Sr I~/li5>tih I Ph?)l)-~21-05$~1I0\~~~:C;c~~:),
Com~iance Status:Out =not incompliance IN=incompliance NO =notobserved NA =not applicable COS =correctedon site R =repeat violationMarkthea~rnftriate oointsintheOUT box for eachnumbered item Mark .~,acheckmarkinAnnrnnriatebox for IN,NO.NA.COS Markan asterisk •*.inannrnnnate boxfor R
Priority Items (3 Points)violationsRe uire Immediate Corned"e Action nollo exceed J days
Comoll.nce Statas Comnli.nce Status
0 I N N C Time and Temperature for Food Safety R 0 I N N C R
U N 0 A 0 U N 0 A 0 Employee HealthTS(F =degrees Fahrenheit)T s
II'I.Proper cooling time and temperature ..),12.Management,food employees and conditional employees:
knowledge.responsibilities,and reporting
V"••2.Proper Cold Holding temperature(41 °F/4S0F)•...~13.Proper use of restriction and exclusion;No discharge from
eves.nose,and mouth
V'I~3.Proper Hot Holding temperature(13S0F)Preventin!!Contamination bv Hands,...,4.Proper cooking time and temperature ...-r 14.Hands cleaned and properly washed!Gloves used nronerly
V"S.Proper reheating procedure for hot holding (16S0F in 2 -1 IS.No bare hand contact with ready to eat foods or approved
Hours)alternate method oroperlv followed (APPROVED y N )."6.Time as a Public Health Control;procedures &records Hi!!hly Susceptible PODulations
Appro\'Cd Source .vl 16.Pasteurized foods used:prohibited food not offered
Pasteurized eggs used when required
7.Food and ice obtained from approved source;Food in
",1/good condition,safe.and unadulterated;parasite Chemicals
destruction
"V 8.Food Received at proper temperature ·vr 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination v1 18.Toxic substances properly identified.stored and used
LV 9.Food Separated &protected.prevented during food Waterl Plumbing
preparation,storage,displav,and tasting
I?'10.Food contact surfaces and Returnables;Cleaned and V"19.Water from approved source;Plumbing installed;proper.•..Sanitized at ppm/temperature <backflow device
.,;II.Proper disposition of returned.previously served or V •.•.20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Prloritv Foundation Items (2 Points t1IolatItmsRe.IIin Corm:tm Actioll within 10 dllVS
0 I N N C R 0 I N !II C RUN0A0DemonstrationofKnowledge!Personnel u !II 0 A 0 Food Temperature ControV IdentificationTSTS
""21.Person in charge present.demonstration of knowledge,~V 27.Proper cooling method used;Equipment Adequate to
.~l./and perform duties/Certified Food Manager (CFM)Maintain Product Temperature
'"22.Food Handlerl no unauthorized personsl personnel t,..J..oo-28.ProDerDate Marking and disposition
Safe Water,Recordkeeping and Food Package •...1/29.ThemlOmeters provided,accurate,and calibrated;Chemical!
Labelln!!Thermal test strips
~23.Hot and Cold Water available;adequate pressure,safe Permit Requirement,Prerequisite for Operation
V"
24.Required records available (shell stock tags;parasite
~30.Food Establishment Permit (Current &Valid)destruction);Packaged Food labeled
Conformance with Appro\'ed Procedures UtensUs,Equipment,and Vending
f 2S.Compliance with Variance.Specialized Process.and V1 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized V
processing methods:manufacturer instructions supplied,used
Consumer Advisory ",V 32.Food and Non-food Contact surfaces cleanable,properly-designed.constructed,and used
V1 26.Posting of Consumer Advisories;raw or under cooked \..-V 33.Warewashing Facilities;installed,maintained.used/
foods (Disclosure/ReminderlBuffet Plate)1Allergen Label Service sink or curb cleaning facility provided
Core Items I Point)Violatiom Ret/_ire Corream Action Not to Exceed f)()D.rw or Next /l"-m#!ction.Wlticluvu Co_Fint
0 I N !II C R 0 I N S C RUN0A0PreventionofFoodContaminationuN0A0FoodIdentificationTSTS
'"
V'34.No Evidence of Insect contamination,rodent/other V 41.0riginal container labeling (Bulk Food)•...,-animals•..3S.Personal Cleanliness/eating,drinking or tobacco use ..•...Physical Facilities,.,.-r:;...36.WiDingCloths;properly used and stored hV'42.Non-Food Contact surfaces clean'"37.Environmental contamination .•..".43.Adequate ventilation and lighting;designated areas used,0/38.AODrovedthawing method V 44.Garbage and Refuse properlv disposed;facilities maintained
Proper Use of Utensils ,.....4S.Physical facilities installed,maintained,and clean
.,17 V 39.Utensils.equipment,&linens;properly used.stored,
~46.Toilet Facilities:properly constructed,supplied,and clean
./dried.&handledl In use utensils:properly used
-'40.Single-service &single-use articles;properly stored ,.,47.Other Violations
and used .•-V
Received by:~\~~;J ~~Print:~cJG\.clQ \.~Q_~~Title:Person In Chargel Owner(signature)~,..-Inspected by:J,.r-7 [A.UO /VlfhS Print:~uDv PhlL.4 f)_~
Business Email:
(signature)
Form EH-06 (Revised 09-~lS)./-r-I ,