HomeMy WebLinkAboutHIGHLAND PARK HIGH SCHOOL 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
DJ.1f;"J g v 111 Time in:1 Time out:I LicensefPermit ~1 Est.Type 1 Risk Category Page-=r of~
,/
Puroose of Insn~tion:I I I-Compliance I VI 2-Routine 3-Field Investil!ation I I 4-Visit I I S-Other TOTALISCORE
Erl1t/~~VJ\I?1</Il (,If 5do~L.Conta;J£wner Name:i~.s I
*Number of Repeat Violations:__
OWl /,:-;r7£./Number of Violations COS:--;1rPhysicalAddre~2li.£i-1 etC S'C77_I t!JjlvtR:fI fJ!1v?A ~~Phone:I Follow-up:Yes
No (circle one)
Compli.Dc~Status:Out =nOIin compliance IN =in compl(ance NO =nol observed NA=DOlapplicable COS =correcled onsile R =repealviolation
Mark the aoorooriale oointsintheOUT bolt foreachnumbered ilem Mark ,,.t'a checkmarkin 8oorooriate box for IN.NO.NA.COS Mark an aslerisk'*'in annrnnnate boxfor R
Priority Items (3 Points)violations Re~uire Immediate Co"ective Action not to exceed J davs
ComDIi.nc~Status Comoliance Status
0 J N N C Time and Temperature for Food Safety R 0 J N N C RUN0It.0 U N 0 It.0 Employee HealtbTs(F =degrees Fahrenheit)T s
I.Proper cooling time and temperature •...•.12.Management,food employees and conditional employees:
"'"knowledge,resDonsibilities,and reporting
\,..2.Proper Cold Holding temperature(41of/45°F)Iv'"13.Proper use of restriction and exclusion;No discharge from
eyes.nose.and mouth
I...•3.Proper Hot Holding temperature(135°F)Preventin2 Contamination bv Hands•...•.4.Proper cooking time and temperature ,..14.Hands cleaned and properly washed!Gloves used properly
-/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 HiI!blv Suscentible PODulations
Approved Source .{16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
I,..V
7.Food and ice obtained from approved source;Food in
good condition,safe.and unadulterated;parasite Cbemlcals
destruction
j..../8.Food Received at proper temperature f 17.Food additives;approved and properly stored:Washing Fruits
&Vegetables
Protection from Contamination J 18.Toxic substances properly identified,stored and used
"V 9.Food Separated &protected,prevented during food Waterl Plumbing
preparation.storage,display,and tasting
1,..1/10.Food cont~~faces and;~les :Cleaned and
V'
19.Water Irom approved source;Plumbing installed;proper
Sanitized at I ppm/{e er re back flow device
V II.Proper disposition of returned,previously served or .,/20.Approved Sewage/Wastewater Disposal System,proper..•reconditioned disposal
Priority Foundation Items (2 Points I1ioIlllJOIfSR••llin CDTrective Actio"within 10tliws
0 J N N C R 0 I N N C RUN0It.0 Demonstration of Knowledgel Personnel U N 0 It.0 Food Temperature Control/ldentincationTSTSvt..21.Person in charge present.demonstration of knowledge,27.Proper cooling method used;Equipment Adequate to
-and perform duties/Certified Food Manager (CFM)V Maintain Product Temperature•...22.Food Handler/no unauthorized persons/personnel ,/28.Proper Date Marking and disposition
Slfe Water,Recordkeeping and Food Package •...29.Thermometers provided,accurate,and calibrated;Chemical/~Labelln!!Thermal test strips
~L;'23.Hot and Cold Water available;adequate pressure,safe Permit Requirement,Prerequisite for Operation
\,I'24.Required records available (shellstock tags:parasite 1-30.Food Establishment Permit (Current &Valid)destruction):Packaged Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vending
v1 25.Compliance with Variance.Specialized Process,and 3l.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized v"supplied.usedprocessin!!methods;manufacturer instructions
Consumer Advisory v'32.Food and Non-food Contact surfaces cleanable,properly
designed.constructed.and used
..{26.Posting or Consumer Advisories;raw or under cooked V 33.Warewashing Facilities;installed,maintained,used!
foods (DisclosurelReminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facility provided
Core Items (1 Point)VlOlatiolfSRellltin CorrectM Action Not to Exceed 90 n._or Next 1 •Whidtner COllIeSFinI
0 J N N C R 0 J N N C RUN0It.0 Prevention of Food Contamination U N 0 It.0 Food IdentincationTsTS~34.No Evidence of Insect contamination,rodent/other 41.0riginal container labeling (Bulk Food)-"',-animalsv1/35.Personal Cleanliness/eating,drinking or tobacco use Phvsical Facilities-,.36.Wiping Cloths:properly used and stored y 42.Non-Food Contact surfaces clean'-v 37.Environmental contamination V 43.Adequate ventilation and lighting;desi!!nated areas usedV38.Approved thawing method l;44.Garbage and Refuse properly disposed;facilities maintained
Proper Use of Utensils •.•1;"45.Physical facilities installed.maintained,and clean,"39.Utensils,equipment,&linens;properly used.stored.,t"46.Toilet Facilities;properly constructed,supplied,and clean~dried.&handledl In use utensils:properly used
\~4~~gd,-service &single-use articles:properly stored I.V 47.Other Violationsan·used /__
Received by:~/?V~Print:Title:Person In Charge/Owner(signature)
Inspected by:1]<4:lliCOUfu ~~Print:~uDY PhlLl4()~Business Email:
(signature)
Form EH-06 Revised d9-201 \____.I I I I I5)
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
ESf!hit~:PIQzK 111l,H-1 Physical Address:ICity/State:~r-I License/Pennit #I Pa~oW?'f2-1D Q,]D?Sl.f/1_UN/V,
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
£G.c"S 15~(lT
SIruS~'C ",,_,,'F
{~+.rJ(.(~t 1(".'0°1'
,,~t:A.1f Ir'itr _
LA~'-rvA f11tJr
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
1.{'_2,(!__Lc11J '''CN (I~·;)~')tv\)f\l \"l--1a..t"
1'5 (II K:.rL;J I \I~iT 5CE.1w I"\.<:'-nl£.:>~I)
-Yb1n_Le1n<...kr /160 SiAl 1<
I I
-
/1///7
Received b~l M'/?f_Print:Title:Person In Charge/Owner(signature)/''/4 -
Inspected by:fh-+~Il~1 V U._1",~7J,S Print:(~UP 4 JJh Il...i,t I.)_sIsi~nature\Samples:Y N #collected
Form EH-06 (Revised 09.-2015 ,I