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Home My WebLink AboutTHE MARKET 2017.04.11Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STEM MONS FRWV.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 rr';_;I-;rt Time in:I Time out:I License!Permit #boo ~o74-I Est.Type I RiskCategory Pagel-of~ / Purpose of Inspection:I I I-Compliance I a/I 2-Routine I I 3-Field Investi2ation I I 4-Visit I I S-Otber TOTAUSCORE Estarlfl ~ap;/f72Jr£T I contJr)7;~~ ~;~*Number of Repeat Violations:__5C5./Number of Violations COS:__ Physical Address3 j If 0 t>vE'l-IIiJ.jJv~8y1cffJJl.1EtJm Ph,.jV_7{,~-qVIP I Follow-up:Ves No (circle one) Out!nol in compliance , NA =nol applicableComplianceStatus:IN =in compliance NO =nol observed COS =corrected onsill'R -repealviolalion Mark the aooromiale oointsintheOUT boxforeachnumbered item Mark ,./,8checkmarkin aoorooriale boxfor IN,NO.NA,COS Mark an asterisk '*.inaDDroorialeboxfor R Priority Items (3 Points)violations Rnuire Immediate Correctil'eAction not to exceed 3 davs Compliance Status CompHance 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 Health T S (F =degrees Fahrenheit)T S I.Proper cooling time and temperature "II'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 mouth •...3.Prooer Hot Holding temoerature(135°F)"Preventinl!Contamination bv Hands•...4.Prooer cooking time and temperature "14.Hands cleaned and properly washed!Gloves used orooerlv....,5.Proper reheating procedure forhot holding (165°F in 2 -vi IS.No bare hand contact with ready to eat foods or approved Hours)alternate method properly followed (APPROVED y N ) 1/6.Time as a Public Health Control;procedures &records Hi2hly Susceptible PODul.tlons Approved Source {'16.Pasteurized foods used;prohibited food not offered -Pasteurized eggs used when required t••,F 7.Food and ice obtained from approved source;Food in good condition,safe,and unadulterated;parasite Chemicals destruction ~v 8.Food Received at proper temperature .{17.Food additives:approved and properly stored;Washing Fruits &Vegetables Protection from Contamination tY 18.Toxic substances properly identified.stored and used ~V'9.Food Separated &protected,prevented during food Water!Plumbing oreparation,storage.display.and tasting •...v-10.Food contact surfaces and Returnables;Cleaned and 19.Water from approved source;Plumbing installed;proper Sanitized at opm/temoerature •.V backflow device L.-t..-Il.Proper disposition of returned.previously served or ..V 20.Approved SewagelWastewater Disposal System,proper reconditioned disposal Prloritv Foundation Items (2 Points .iolDtions Re.IlireCorrectiw Actioll wlthilllO tbzm 0 I N N C R 0 I N N C R U N 0 A 0 Demonstration of Knowledge!Personnel II N 0 A 0 Food Temperature Con troll Identincation T s T S \""21.Person in charge present,demonstration of knowledge.\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 29.Thermometers provided.accurate,and calibrated;Chemical! Labelln!!Thermal test strips V"23.Hot and Cold Water available;adequate pressure,safe Permit Requirement,Prerequisite for Operation 1\.01/'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 f 25.Compliance with Variance,Specialized Process,and 31.Adequate handwashing facilities:Accessible and properlyHACCPpIan;Variance obtained for specialized •.....100-supplied_usedprocessingmethods;manufacturer instructions Consumer Advisory V I--32.Food and Non-food Contact surfaces cleanable,properly ~designed,constructed,and used 1 26.Posting of Consumer Advisories;raw or under cooked V •...33.Warewashing Facilities;installed,maintained,used! foods (Disclosure!Reminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facility provided Core Items (1 Point)JIiollltionsR".ire CorreciM Actioll Not to Exceed 90D,IPS or Next l •Jf7dclteHTC-es Fint 0 I N N C R ()I N N C R U N 0 A 0 Prevention of Food Contamination u N 0 A 0 Food Identification T s T S vir 34.No Evidence of Insect contamination,rodent/other ~41.0riginal container labeling (Bulk Food) animals v '"35.Personal Cleanliness/eating,drinking or tobacco use Physical Facilities v 36.Wiping Cloths:properly used and stored \..V 42.Non-Food Contact surfaces clean../37.Environmental contamination ~';'43.Adequate ventilation and lighting;designated areas used r/38.Approved thawing method ."44.Garbage and Refuse properly disposed;facilities maintained Proner Use of Utensils ../45.Physical facilities installed.maintained.and clean IF'39.Utensils,equipment,&linens;properly used.stored,II'46.Toilet Facilities;properly constructed,supplied,and clean'"_,dried_&handled!In use utensils;prooerly used 'II~40.Single-service &single-usc articles;properly stored ;J 47.Other Violations aDd used Receive~;(A 1-Illw CAlli.;bI7 prin)U/I /J,1/IVCI1LIWJ_~(I].f Title:Person In Charge/Owner (signature)luLl v- Inspected by:r/{--(l~.JL~'vtlJ1().S Print:X IJL)y Fn t~(.I <';>Business Email: (signature) Form EH-06 (Revised 09-20~,,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 -ESlifje.!l1 /{Tlkr IPh~,I40Sl>y e;Z_IlJfJ,v Ib!~7~I Page~f~ .__ TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp OBSERVATIONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW: "7 /)IS~{j./f-D/tfEP (!fiA-t.){eJl_~L GL{)'hl7o)A1/t7lch 17'"c7/)J7- ~J1Jerhcf)Jren:;~/I~/IV /t?L ;f8F!{:,:Ill Uf,A/M~I U , /\ Received by:f nU ~~IV",(""A J.fU/JL,;(1 L Print:/)f)fl/I-_~/-Jl-lwtJI)Jr-Title:Person In Charge!Owner (si~nature)\. Inspected by:<£~__L ,l.kjru/L~Print:~U}).J 1111LL.-I J J ':::>(si~nature)Samples:Y N #collected Form EH-06 (Revised 09-~I I