HomeMy WebLinkAboutTHE MANE COURSE 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 214-819-2115 FAX:214-819-2868
Et;...//-11/Time in:/Time out:~/License/Permit #IJ fJ 0 t799~/Est.Type /RiskCategory Page 1.of.:(.,
Pumose oflnsoection:I I I-Compliance I VI 2-Routine I I 3-Field Investi2ation I I 4-Visit I I 5-Otber TOTAUSCORE
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*Number of Repeat Violations:__
,(Number of Violations COS:--LjPhysicalAd3*oo j)yefl__I ~u~:_-:-;-,fki:.1 Z'S7651 Ph~l'1-7~-lJGbrl~~"°7~~:C;e~~~)
Compliaoce St/m:Out =not incompliance I =incompliance NO :nolobserved NA =nOIapplicable COS =corrected on sile R =repealviolalion
Mark the appropriate points inthe OUT box foreach numberedilem Mark,_,/,acheckmarkinAnnroorialeboxfor IN,lliO.NA.COS Markan asterisk'*'inannrnnriate box for R
Priority Items (3 Points)v;ola/;onsRe lI;reImmed;ate CO"t!ctiveAc/;on no/to exceed 3 days
Comoliance Status Comoliance Status
0 I N N c Time and Temperature (or Food Safely R 0 I N 0.;C R
V N 0 A 0 U N 0 A 0 Employee HealthTs(F =degrees Fahrenheit)T s
I.Proper cooling time and temperature 1110
12.Management.food employees and conditional employees;v knowledge,responsibilities,and reporting
I.2.Proper Cold Holding temperature(41of/45°F),,~13.Proper use of restriction and exclusion;No discharge from
eyes,nose,and mouthv-I 3.Proper Hot Holding temperature(135°F)Preventinl!Contamination bv Hands
V 4.Proper cooking time and temperature v1 14.Hands cleaned and properly washed!Gloves used orooerlv
/5.Proper reheating procedure for hot holding (165°F in 2 vr 15.No bare hand contact with ready to eat foods or approvedv
Hours)alternate method properly followed (APPROVED Y N )
""6.Time as a Public Health Control;procedures &records Hil!hly Susceptible PODulations
Approved Source a-+16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
7.Food and ice obtained from approved source;Food in
"Ir good condition,safe,and unadulterated:parasite Chemicals
destruction
v~8.Food Received at proper temperature 1,17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from ContaminatioD v 18.Toxic substances properly identified.stored and used
....•9.Food Separated &protected.prevented during food Waterl PlumbiDg
preparation,storage,displav,and tasting
Vi-10.Food contalt~s al1"~Ieaned and •.••100 19.Water from approved source;Plumbing installed;proper
Sanitized at 'p~l1f1('~erat backnow device•..•II.Proper disposition of r~previously served or \.-•...20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points vioIIItionsR~we Corrective Actio"withi"10d_-i
0 I N N C R 0 I N N C RUN0A0DemonstratioDofKnowledgelPersonnelUN0A0FoodTemperatureControllidentiflutionTSTS
"21.Person in charge present.demonstration of knowledge,'r'V 27.Proper cooling method used;Equipment Adequate to
and perform duties/Certified Food Manager (CFM)Maintain Product Temperature•...22.Food Handler!no unauthorized persons!personnel V 28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package V J.-29.Thermometers provided,accurate,and calibrated;Chemical!
Labelin2 Thermal test strips
V 23.Hot and Cold Water available;adequate pressure,safe Permit Requirement,Prerequisite for Operation
v"24.Required records available (shell stock tags;parasite L-}30.Food Establishment Permit (Current &Valid)destruction);Packaged Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vendiog
i 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 •....V 32.Food and Non-food Contact surfaces cleanable,properly
designed,constructed,and used _.
"1 26.Posting of Consumer Advisories;raw or under cooked LY 33.Warewashing Facilities;installed,~ntaine~used/
foods (DisciosurelReminderlBuffet Plate)/Allergen Label '"Service sink or curb cleaning facility r ided
Core Items (l Point)ViDlatiom Rt!tIlIW CO"t!ctiveAction NIIIto Excftd 90 Duw or Next Ins~OII.Jf7rkluv.r C~ust
0 I N N C R 0 I N N C RUN0A0PreventionofFoodContaminationuN0A0FoodIdentificationTsTS...'"34.No Evidence of Insect contamination,rodent/other ",,1/41.0riginal container labeling (Bulk Food)
animals
W 35.Personal Cleanliness/eating.drinking or tobacco use Physical FacUlties.,.,
i S6.Wiping Cloths;properly used and stored )"42.Non-Food Contact surfac~;.;1.37.Environmental contamination "43.Adequate ventilation andli.io£t;na·~esignated areas used,1I 38.Approved thawing method v 44.Garbage and Refuse properly disposed:facilities maintained
Proper Use of Utensils •..45.Physical facilities installed,maintained,and clean
IV r/39.Utensils,equipment,&linens;properly used,stored,V 46.Toilet Facilities:properly constructed,supplied,and clean
dried.&handled!In use utensils;properly used -
V 40.Single·service &single-use articles;properly stored V 47.Other Violations
and used
Received by:";::"•••.....-/.~~MJJ),>h-/Print:Title:Person In Charge/Owner(signature)_,I I ..•
Inspected by:(f f -~fA6 Print:hUf).;UJILLtP~Business Email:
(signature)h.-I
Form EH·06 (Revised 09-2(~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
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TEMPERATURE OBSERVATIONS ,
Item/Location _-Temp Item/Location "J I Jl..,1.t.1 Temp Item/Loca tion Temp
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OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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Received bY:rr:~il.;tO~Print:••..P:e ('\(__\,\.M t\{'r'F-.Title:Person In Charge/Owner
(signature)~)
Inspected by:1M ~Q (~r~~Print:(.{U Dy f-t}IWP>(signature)Samples:Y N #collected
Form EH-06 (Revised 09-2~.I ,