HomeMy WebLinkAboutSOUL BOWL 2017.04.11Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N STEMMONS FRWY RM 607 DALLAS TX 75207 2148192115 FAX'214 819 2868.,,,---77'i/m~/1NW.
1~11-11 I Time in:I Time out:/I LicensefPermit #q,O!;I Est.Type I RiskCategory Page _J of-i;:Lr
Purnnse oflnsoectlon:I I I-Comoliance I v1 2-Routine I I 3-Field Investil!ation I I 4-Vislt I I S-Other TOTAUSCORE
Establ~outtamL30w L I Conta0in;r:;amMfk IcL I
*Number of Repeat Violations:__5./Number of Violations COS:--
PhYSiC~"'I.7tU.rb}&Pvl£I~Couez f},,4-~~UVJIPhon~q ~751-Zq 8q I Follow-~p:VesI'If 6//-1.f 1fJL No (CIrcleone)
Compllanct Status:Out =nol in compliance I =incompli!nce NO =not observed NA =not applicable COS =corrected onsite R ~repeat violation
Mark the appropriate points inthe OUT boxfor each numbereditem Mark •../,acheckmarkinappropriate box for IN,NO,NA,COS Markan asterisk '*'inappropriate box for R
Priority Items (3 Points)violations Re uire Immediate Co"eClil'e Action not to exceed J tlJtvc
Complianct Sutus Complianct Status
0 I N N C Time and Temperature for Food Safety R 0 I III S C R
U N 0 A 0 U III 0 A 0 Employee Health
T s (F =degrees Fahrenheit)T s
",,'"I.Proper cooling time and temperature \.V 12.Management,food employees and conditional employees;
knowledge,responsibilities.and reporting
,,/2.Proper Cold Holding temperature(41°F/45°F)t,.-V 13.Proper use of restriction and exclusion:No discharge from
1/eves.nose,and mouth
'"3.Proper Hot Holding temperature(135°F)Preventinl!Contamination bv Hands
V 4.Proper cooking time and temperature vf 14.Hands cleaned and properly washed!Gloves used properly
V 5.Proper reheating procedure for hot holding (165°F in 2 ..r 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 Hil!hlv Suscentible Ponulations
Approved Source -t 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
7.Food and ice obtained from approved source;Food in
-vi-'good condition,safe,and unadulterated;parasite Chemicals
destruction
'"8.Food Received at proper temperature .t 17.Food additives;approved and properly stored;Washing Fruits"&Vegetables
Protection from Contamination ......r 18.Toxic substances properly identified,stored and used
v 9.Food Separated &protected,prevented during food Waterl Plumbing
preparation,storage,display,and tasting
v 10.Food c~~;;ct surfa(£~1 Returnables;Cleaned and "v 19.Water from approved source;Plumbing installed;proper
Sanitized a 0 I temperature backflow device
v"II.Proper disposition oTretumed,previously served or '-V 20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points.violotions Re4 we Co"ective Adion within 10 ••
0 I N III C R 0 I N 1'1 C R
U N 0 A 0 Demonstration of Knowledgel Penonnel u N 0 A 0 Food Temperature Control/Identification
T S T S
V 21.Person incharge present.demonstration of knowledge,V 27.Proper cooling method used;Equipment Adequate to
and perform dutiesl Certified Food Manager (CFM)Maintain Product Temperature
0/22.Food Handlerl no unauthorized personsl personnel V 28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package ••.........--29.Thermometers provided,accurate,and calibrated;Chemical/
Labelinl!Thermal test strips
v'23.Hot and Cold Water available:adequate pressure,safe Permit Requirement,Prerequisite for Operation
24.Required records available (shellstock tags;parasite vrl 30.Food Establishment Permit (Current &Valid)V destruction);Packaged Food labeled
Conformance with Approved Procedures UtensUs,Equipment.a --~g
25.Compliance with Variance,Specialized Process,and /'31.Adequate handwashing faciliti~nd properlyHACCPpian;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
"1 26.Posting of Consumer Ad isories;raw or under cooked \IV 33.Warewashing Facilities:installed,maintained,usedl
foods (Disclosure/Reminder/Buffet Plate)!Allergen Label Service sink or curb cleaning facility provided
Core Items I Point)ViolatioNS Req,lin Co"ectlw Action Not to Exceed 90 Days 0'Next InsD«tlOIl,WJIidIno C_First
0 I N 1'1 C R 0 I N III C R
U N 0 A 0 Prevention of Food Contamination U III 0 A 0 Food IdentificationTsTs
,,/34.No Evidence of Insect contamination,rodent/other VV 41.0riginal container labeling (Bulk Food)
animals
""35.Personal Cleanliness/eating,drinking or tobacco use Phvsical Facilities
/36.Wiping Cloths:properly used and stored II"42.Non-Food Contact surfaces clean••...37.Environmental contamination ~43.Adequate ventilation and li!!hting;designated areas used
""38.Approved thawing method 0/44.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,./46.Toilet Facilities;properly constructed,supplied,and clean
dried.&handledl [n use utensils;properly used
V 40.Single-service &single-use articles:properly stored ./47.Other Violations
and used
Received by:"",'I.~~1
~'"
Print:Title:Person In Chargel Owner
(signature)~/)~
Inspected 6y:'M ~~y-J!.0..))fhS Print:1'-<VIA{Ph ILL;-\I.2S Business Email:
(signature)
Form EH-06 (Revised 09-2015~•I I
Dallas 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
EstablisS~Te&wi I~Efle I c,);;~~e:fJrnL-I LicenSdP?rytq I I Page:bof~
TEMPERATURE OBSERVATIONS
Ite~ocation Temp Item/Location Temp Item/Location Temp/1 ~__I ..4J0rg",~I,
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
31 )/~e:.HlPvPtAJI\5h 3};.,/e-bn1 nlrNi\t:Ifk.<h "ll"7i-r,/
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Received by:,(I/'"Ivlll Print:Title:Person In Charge/Owner
(signature)-~-~../f"'oo..""...•
Inspected by'!""V1 f _1 J_~'~~~S Print:YlvOi U?,~~isi.nature)ry -Samples:Y N #collected
Form EH-06{Revised 09-201Sl_/I I ,