HomeMy WebLinkAboutMAC'S PLACE 2017.04.18Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEM MONS FRWY.,RM 607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
rq:./~"'J1-1 Time in:I Time out:I License~;;I#£"DOO&19tf~I Est.Type I RiskCategory Page _j_of _0-
-Purpose of Inspection:I I I-Compliance I",2-Routine I 13-Field Investle:ation I I 4-Visit I I 5-Other TOTAUSCOREEft'11r:·arge:PL!}ce:I con~me;:rhti11-fy.~J7Zl.*Number of Repeat Violations:__::J(./Number of Violations cos:__3PhysicalA(d;eslj Da Otv;J flr M 'lY){!,rYb2s1ry~~tfJ~;61Phone:
I Follow-up:Ves
No (circle one)
Compllanc~Status:Out =nl in compliance IN =incompliancl NO:not observed NA =not applicable COS =corrected onsite R =repeat violation
Mark the aDDroDriateooinls intheOUT box foreachnumbered item Mark ,./,acheckmarkinappropriate boxforIN,NO.NA.COS Markan asterisk •*'inaoornnriate box for R
Priority Items (3 Points)violationsR~uir~Immediate Corr~ctiv~Action not to ac~~d 3davs
Compli.nc~Status Complianc~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 Healtb
T s (F =degrees Fahrenheit)T s
I.Proper cooling time and temperature 12.Management,food employees and conditional employees;
\.-,....v knowledge,responsibilities,and reporting
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)-Preventlne:Contamination by Hands
v 4.Proper cooking time and temperature v1 14.Hands cleaned and properly washed!Gloves used properly
.../5.Proper reheating procedure for hot holding (165°F in 2 l'15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properly followed (APPROVED V N )
/6.Time as a Public Health Control:procedures &records Hl!!hlv SusceDtJble PODulations
Approved Source i 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
7.Food and ice obtained from approved source;Food in
,/'good condition,safe,and unadulterated:parasite Chemlcals
destruction -,/8.Food Received at proper temperature v 17.Food additives;approved and properly stored;Washing Fruits
;'&Vegetables
Protection from Contamination '"18.Toxic substances properly identified,stored and used
v"9.Food Separated &protected,prevented during food Water/Plumbing
preparation,storage,display,and tasting
V 10.Food cont~ces and Returnables;Cleaned and ;.V 19.Water from approved source;Plumbing installed;proper
Sanitized at ppm/temperature backflow device
Vi;"11.Proper disposition of returned,previously served or ",V 20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points viollltionsR~juin Co"~Actio,.wit!ri,.10ftw
0 I N N C R 0 I N N C R
U N 0 A 0 Demonstration of Knowledge/Personnel u N 0 A 0 Food Temperature Control!Identification
T s T S
21.Person in charge present.demonstration of knowledge,,27.Proper cooling method used;Equipment Adequate tovandperformduties/Certified Food Manager (CFM)V Maintain Product Temperature~22.Food Handler/no unauthorized persons/personnel v 28.Proper Date Marking and disposition
Safe Water,Recordkeeplng and Food Package V "......29.Thermometers provided,accurate,and calibrated;Chemical/
LabeUne:Thermal test strips
L,.""-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).•..•...destruction);Packaged Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vending
{'25.Compliance with Variance,Specialized Process,and 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized V supplied,usedprocessingmethods;manufacturer instructions
Consumer Advisory "32.Food and Non-food Contact surfaces cleanable,properly
II designed,constructed,and usedr26.Posting of Consumer Advisories;raw or under cooked v'33.Warewashing Facilities;installed,maintained,used/
foods (Disclosure/ReminderlBuffet Plate)/Allergen Label Service sink or curb cleaning facility provided
Core Items (1 Point)JllMIltioM Ru"ire CO"~ctM Acti01JNot to Exceed 90IN}'SDr Next I_ectio,.,Whkllner CD",esFirst
0 I N N C R 0 I N 111 C R
U N 0 A 0 Prevention of Food Contamination u N 0 A 0 Food Identification
T s T S
\I~34.No Evidence of Insect contamination,rodent/other ,,/41.0riginal container labeling (Bulk Food)
animals
./35.Personal Cleanliness/eating,drinking or tobacco use Pbvslc:al Facilities
./36.Wiping Cloths;properly used and stored v...,42.Non-Food Contact surfaces clean
v /I 37.Environmental contamination ...43.Adequate ventilation and lighting:designated areas used
~38.Aoproved thawing method .;44.Garbage and Refuse properly disposed;facilities maintained-~Proper Use of Utensils ~45.Physical facilities installed,maintained,and clean
"I'39.Utensils,equipment,&linens;properly used,stored.V,46.Toilet Facilities;properly constructed,supplied,and clean,.-dried,&handled/[n use utensils;properly used
,,/40.Single-service &~-use articles;properly stored II 47.Other Violations
arAlused __.'
Receivedb~III r '.JL -!-Nlti111/J..Print:Title:Person In Charge/Owner
(signature)I!/Af/j lJJ A
Inspected bY:~J)).VJI~~(hS Print:\J)U\~.phtl.Ltos Business Email:
(signature)
Form EH-06 (Revised 09-20 5)../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
.
Est~4~CN~e:I PhYS~OO:O O(/JI?h.r rn_I ?J;~.PMlt Lce7~~~
I Page oI-of.:::;L
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
A ••-fJ.1?FrJ_iD (//f)rv
bA-urn-11({)V'r
OBSERVATIONS AND CORRECfIVE ACfIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
3~~~l Pt1.-U {Ala;
-1M !?.E~~wr:.~'}J (./Vv?l sJ
I I
"\/l I
I •Received by:7 Y"I.~:J/}f }-A ~~uu.e-l)v Print:Title:Person In Chargel Owner
(si~nature)-
Inspected by:/L_-//~Y jI w fl__5 Print:
/(t)p 'r f1J ILJ.._;,2S(si~nature\J I ---Samples:Y N #collected
Form EH·06 (Revised 09-201Sf I