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HomeMy WebLinkAboutTHE POD 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 O;l_1 Q _tpne in:/Time out:I License/Permit #7992 I Est.Type I RiskCategory Page -J of _l_ 1 1 Pur""se of InsDection:I I l-ComDliance I ••r.2-Routine I 13-Fleld Investil!ation I 1 4-Vlsit I I S-Other TOTAUSCORE EstabliShn!!ime:/{)j~I cotlJ~A11;~HJL'7f 1_;Number of Repeat Violations:__ 'i~./Number of Violations COS:__0PhysicalAddre~(.,I /BIJ/J G1J lC&f.lftrfJmf-/7"Y1hl Phone:I Follow-up:Yes0No(circle one) Compliance Status:Out =not incompliance IN =in compliance NO=notobserved NA =not applicable COS =corrected onsite R =repeatviolation Mark the aDDroDriatenoints in the OUT box for each numbered item Mark .,,"a checkmark in aODrooriatebox for IN,NO.NA.COS Mark an asterisk'*.inannrnnriateboxfor R Prioritv Items (3 Points)violations Re .uire Immediate Co"ectn'e Action not to acud J dllWl Comollance Status ComoUance Status 0 I N N c Time and Temperature for Food Safety R 0 I N N C RUN0A0Uiii0A0EmployeeHealthTs(F =degrees Fahrenheit)T S I.Proper cooling time and temperature 12.Management,food employees and conditional employees;V V knowled£!e.resoonsibilities,and reDorting V 2.Proper Cold Holding temperature(41°F/45°F)./13.Proper use of restriction and exclusion;No discharge from eves.nose,and mouth,...3.Proper Hot Holding temDerature(135°F)Preventlnl!ContamiDation bv Hands v 4.Prooer cooking time and temnerature '1 14.Hands cleaned and properly washed!Gloves used oroDeriv ~5.Proper reheating procedure for hot holding (165°F in 2 ••.......15.No bare hand contact with ready to eat foods or approved Hours)altemate method proDerlv followed (APPROVED Y N )."6.Time as a Public Health Control;nrocedures &records Hwhlv Susceptible PODnlations Approved Source 4-16.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 Cbemicals destruction ••••7 S.Food Received at proper temperature i 17.Food additives;approved and properly stored;Washing Fruits &Vegetables Protection from Contamination 'l{'"'IS.Toxic substances properlv identified,stored and used v 9.Food Separated &protected,prevented during food Waterl Plumbingpreparation,storage.disDlav,and tasting V 10.Food contact surfaces and Returnables;Cleaned and 19.Water from approved source;Plumbing installed;proper Sanitized at nnmltemnerature v'"backflolV device ;/II.Proper disposition of retumed,previously served or •.•..>-20.Approved Sewage/Wastewater Disposal System,proper reconditioned disposal Priority Foundation Items (2 Points vioilllions Re."in CtJ"ective Actio"within 10 tiInw 0 I N N C R 0 I N N C RUN0A0DemonstrationofKnowledgelPersonnelUN0A0FoodTemperatoreControl/IdentificationTSTS./•...21.Person in charge present.demonstration of knowledge,vV 27.Proper cooling method used;Equipment Adequate to and Derformdutiesl Certified Food Manager (CFM)-Maintain Product TemDerature1722.Food Handler/no unauthorized nersonsl Dersonnel •..28.PrODerDate Marking and disposition Safe Water,Recordkeeping and Food Package ~J...--29.Thermometers provided,accurate.and calibrated;Chemica II Labeling Thermal test striDsV23.Hot and Cold Water available;adequate pressure,safe Permit Requirement,Prerequisite for Operation 24.Required records available (shellstock tags;parasite L{-30.Food Establishment Permit (Current &Valid)IV"destruction);Packaged Food labeled Conformance with Approved Procedures Utensils,Equipment,and VendingJ25.Compliance with Variance.Specialized Process,and 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized V supplied,usedDrocessingmethods;manufacturer instructions Consumer Advisory ~•.•...32.Food and Non-food Contact surfaces cleanable,properly designed,constructed,and usedI,~26.Posting of Consumer Advisories;raw or under cooked L..-1./33.Warewashing Facilities;installed.maintained,used! foods (Disclosure/Reminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facility orovided Core Items nPoint)'Y/oIlIIions Rellllin Co"ective Action Not to Exceed 90 IhIvs 01'NatlllS,_-dn1l t ~Co.,es First 0 I N N C R 0 I N N C RUN0A0PreventloDofFoodContaminationuN0A0FoodIdentificationTsTS V'"34.No Evidence of Insect contamination,rodent/other •••1.-41.0riginal container labeling (Bulk Food) animals 01 35.Personal Cleanliness/eating,drinking or tobacco use Physical Facilities•...•..36.WiDingCloths;Droperlv used and stored .,,42.Non-Food Contact surfaces clean 'V'37.Environmental contamination r'43.Adeouate ventilation and lighting;designated areas used ""38.AODrovcdthawin£!method •....44.Garbage and Refuse oroDerlv disDosed;facilities maintained Proper Use of Utensils v 45.Phvsical facilities installed,maintained.and clean V 39.Utensils,equipment,&linens;properly used.stored,V"46.Toilet Facilities:properly constructed,supplied,and clean dried,&handled!In use utensils:nronerlv used V'1/40.Single-service &single-use articles:properly stored VV 47.Other Violations-and used - Receive~~~f\,;~\:~~.Print:Title:Person In Chargel Owner(signature)/I Inspected by:11fC-!~~J/tAJ{)fI1S Print: ~Pk ft-L-t,/7 Business Email: (signature) Form EH-06 (Revised 09-201'-_/,I ,