HomeMy WebLinkAboutHOWDY HOMEMADE 2017.04.14Dallas 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
Wjt/flrl Time in:I Time out:I LicensefPermit #79(;&I Est.Type I Risk Category Page)-o~
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plrimle oflnsoection:I I I-Comoliance I V I 2-Routine I I 3-Field Investieation I I4-Visit I I S-Otber TOTAUSCORE
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*Number of Repeat Violations:__j./Number of Violations COS:--
PhY~I~~1 [iJvEf(SMi 17fflytnsJk~/nan I ~"f....1tJl-CIZI)-$t£cif#.0IlOW-~P:Yes.0 (cIrcle one)
Complian«Status:Out =not in compliance IN =in compli~ce NO =nol observed NA =nol applicable COS =corrected ~n site R =repeal violation
Mark the 8DDroDriaie ooints in the OUT box for each numbered ilem Mark ',/"a checkmark in annropriate box for IN,NO.NA,COS Mark an aslerisk '*.in aDDrnnriate box for R
Priority Items (3 Points)violations Re·uire Immediate Corrective Action not to exceed J d~
ComDllanct Status CumDlianct Status
0 I N N C Time aDd Temperature for Food Safety R 0 I N N C RUN0A0UN0A0EmployeeHealthTS(F =degrees Fahrenheit)T s
I.Proper cooling time and temperature t.v-12.Management.food employees and conditional employees;,.,..
knowledge,responsibilities.and reportin£!
V 2.Proper Cold Holding temperature(41 °F/45°F)•..v-13.Proper use of restriction and exclusion;No discharge from
eyes,nose,and mouth
"3.Proper Hot Holding temperature(135°F)Preventin!!Contamination bv Hands
"4.Proper cooking time and temperature vf 14.Hands cleaned and properly washed!Gloves used properly
••••••h 5.Proper reheating procedure for hot holding (165°F in 2 vr 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!hlv Susceotible Pooulations
Approved Source t-Y 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
7.Food and ice obtained from approved source;Food inl........good condition,safe,and unadulterated;parasite Chemicals
destruction
LV 8.Food Recei ved at proper temperature .r 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination ....r-IS.Toxic substances properly identified.stored and used
.\..[.;0 9.Food Separated &protected,prevented during food Water/Plumbing
preparation,storage.display,and tasting
~I/10.Food con~t1rfaces and Returnables;Cleaned and
""J..-
19.Water from approved source;Plumbing installed;proper
Sanitized at ppm/temperature back flow device
•••••.1/I I.Proper disposition of returned,previously served or vV 20.Approved SewageIWastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points violaJionsRe.uin Co"~Action with;"l'tItrn
0 I N N C R 0 I N N C RUN0A0DemonstrationofKnowledge/Personnel u N 0 A 0 Food Temperatnre Control/IdentificationTSTS(v 21.Person in charge present,demonstration of knowledge,\.-V 27.Proper cooling method used;Equipment Adequate to
and nerform duties/Certified Food Manager (CFM)Maintain Product Temperature
v 22.Food Handler/no unauthorized persons!personnel v 2S.Proper Date Marking and disposition
Safe Water.Recordkeeping and Food Package "V 29.Thermometers provided.accurate,and calibrated:Chemical!
Labelinl!Thermal test strips
L.1---23.Hot and Cold Water available;adequate pressure,safe Permit Requirement,Prerequisite for Operation
24.Required records available (shell stock tags:parasite vr 30.Food Establishment Permit (Current &Valid)"...--destnoction);Packaged Food labeled
Conformance ••ilh Approved Procednres Utensils,Equipment,and Vending
~
25.Compliance with Variance,Specialized Process.and ~/31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized
processing methods:manufacturer instructions supplied,used
Consumer Advisory L/32.Food and Non-food Contact surfaces cleanable.properly
designed,constructed,and used
~
26.Posting of Consumer Advisories:raw or under cooked vV 33.Warewashing Facilities:installed,maintained,used/
foods (Disclosure/Reminder/Bufret Plate)/Allergen Label Service sink or curb cleaning facility provided
Core Items (J Point)J10itllWns Require CorrectiveAction Not to Exceed JOD."",01'Next InsD«tiDn.Wltkllno C"",n Flnl
0 I N N C R 0 I N S C RUN0A0PreventionofFoodContaminationu0A0FoodIdentificationTsTS
V"34.No Evidence of Insect contamination.rodent/other ~v 41 .Original container labeling (Bulk Food)
animals--.;;35.Personal Cleanliness/eating.drinking or tobacco use ~Phvsical Facilities
"36.Wining Cloths:properlv used and stored -42.Non-Food Contact surfaces clean~37.Environmental contamination AI.'43.Adequate ventilation and lighting;designated areas used-V 38.Approved thawing method lL 44.Garbage and Refuse properly disposed;facilities maintained
Prooer Use of Utensils Y ~-45.Physical facilities installed,maintained.and clean
\.).?~39.Utensils,equipment.&linens;properly used,stored,~,\,.l/'46.Toilet Facilities;properly constructed,supplied,and clean
dried,&handled!In use utensils:properly used
,,1/40.Single-service &single-use articles;properly stored IV 47.Other Violations~andl~_...,
Receiv~~1 /~.h"Print:Title:Person In Charge/Owner(signatur )II ---...,
Inspected by:1tI_t ,lt2_j);Z ~r~s print:/I)tJ!)1)Ph ILLJ Dr Business Email:
(sIgnature)A
Form EH-06 (Revised 09-~~I .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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I Pag~f~•....---"if'f K L//1(7l _
I TEMPERATURE OBSERVATIONS ,
Item/Location Temp Item/Location Temp Item/Location Temp
11 1.-k'l2fiZl ~Cfl T 11/
I
OBSERVATIONS AND CORRECfIVE ACfIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSER VED ANDNumberNOTEDBELOW:
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A
Jfs-'/1E 5U/(7'7J:.£..FIt:im-
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A 4/7/"'-7:-~
Received ~II1 ~h A /l
Print:Title:Person In Charge/Owner(signature)I -/)
Inspected by:rti",V(~/J}__~Print:J~(jfJ..;fh JWP.s(signature)Samples:Y N #collected
Form EH-06(Revised 09-21~I I r