HomeMy WebLinkAboutUMPHREY LEE BAKERY 2017.04.10Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMONS FRWV.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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Dt{~/t>-J1 I Time in:I Time out:~I License/Permit #b{;C:V)O/f &.I Est.Type I RiskCategory Page_j_of~
Pumose of lus»«tion:I I l-Com»liance I .....•.2-Routlne I I 3-Fleld Investl!!ation I I 4-Vlsit I I S-Other TOTAllSCORE
EStJjY)prtp_~La ..BAA-l72y I conj/;owner Natlw~I *Number of Repeat Violations:__
\}.fir.7].zson ,/Number of Violations cos:__3Physical~~~Ct:>DyCIL.-1110t CtJIiJYZY;~1"8~hone:I Follow-up:Yes
No (circle one)
Compliance Stlas:Out =nolincompliance IN =in compliance NO~nolobse•..•ed NA =nol applicable COS =corrected onsite R=repeat violation
Mark the aoolOorialeooints inthe OUT box for each numbered item Mark ,,/'a checkmark inannrooriate box for IN.NO.NA,COS Mark an asterisk'*'in aoorooriateboxfor R
Priority Items (3 Points)violations R~.uir~Immediau Correcth'e Aclion 110110exceed J days
Comnliance Sotos ComoOance Status
0 I N N C Time and Temperature for Food Safety R 0 I N N C RVN0A0VN0A0EmployeeHealtbTs(F =degrees Fahrenheit)T S
V V I.Proper cooling time and temperature .)....12.Management,food employees and conditional employees;
knowledge,responsibilities,and reportin!!
2.Proper Cold Holding temperature(41°F/45°F)....J.-13.Proper use of restriction and exclusion;No discharge from
V eves,nose.and mouth
',..I 3.Proper Hot Holding temperature(135°F)Preventln2 Contamination bv Hands•."4.Prooer cookin!!time and temperature •...•.14.Hands cleaned and properly washed!Gloves used properlv
--t/5.Proper reheating procedure for hot holding (165°F in 2 1"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 Hl!!hlv Suscentlble ponuiations
Apprond Source -1 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
t,;/8.Food Received at proper temperature
~17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination Y1 18.Toxic substances properlv identified,stored and used
vir 9.Food Separated &protected,prevented during food Water!Plu"!bing
preparation.storage,displav.and tasting ...,..10.Food cont~a~eturnables;Cleaned and Iv 19.Water from approved source:Plumbing installed;proper
Sanitized at emperature backtlow device
Vl/II.Proper disposition of returned,previously served or V"20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Prioritv Foundation Items (2 Points llioilllions Rrlllire Correctiw Action within 10 IIIaw
0 I N N C R 0 I N N C RVN0A0DemonstrationofKnowledge/Penonnel u N 0 A 0 Food Temperature ControllldrntificationTSTS
,/21.Person in charge present,demonstration of knowledge,vI..27.Proper cooling method used;Equipment Adequate to
and perform duties/Certified Food Manager (CFM)Maintain Product TemperatureIV22.Food Handler/no unauthorized persons/oersonnel ...28.Proper Date Marking and disposition
Slfe Water,Recordkeeping and Food Package •.•••J..-29.Thermometers provided.accurate,and calibrated;Chemical/
Labelln!!Thermal test strips
,/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 Appro\'ed Procedures Utensils,Equipment,and Vendingvf25.Compliance with Variance.Specialized Process,and V'31.Adequate handwashing facilities:Accessible and properlyHACCPpian;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
~
26.Posting of Consumer Advisories;raw or under cooked ,/-33.Warewashing Facilities;installed.maintained,used!
foods (Disclosure/ReminderlBuffet Plate)/Allergen Lahel Service sink or curb cleaning facility provided
Core Items (1Point)VwlatiolURet/llue Corrective Acliqn Not to ExauJ 90n.!lOS or Next llUll«tiDlI,WhicJlno C"lftes Fint
0 I N N C R 0 I N N C RVN0A0PreventionofFoodContaminationt:N 0 A 0 Food IdentificationTSTS
VI.34.No Evidence of Insect contamination.rodent/other ""41.0riginal container labeling (Bulk Food)
animals
./35.Personal Cleanliness/eating,drinking or tobacco use PbYsical Facilities,Y'36.Wiping Cloths;properlv used and stored V•...42.Non-Food Contact surfaces clean
"37.Environmental contamination ./43.Adequate ventilation and lighting;designated areas used
./38.Aooroved thawing method A A 44.Garbage and Refuse properly disposed:facilities maintained
Proner Use of Utensils ",NT 45.Phvsical facilities installed.maintained.and clean
~l/39.Utensils.equipment.&linens;properly used.stored.IV 46.Toilet Facilities;properly constructed.supplied.and cleant,...--dried.&handled![n use utensils;properly used
"V 40.Single-service &single-use articles;properly stored I 47.Other Violations
and used
Received b~'11 -{db ~-~___
~O -Ifp1'n1 gIC::Jrson In Cha~?twner •...(signature)•..•r7 ....••.._/.~•...-_'/YIn(".,A.(()"...,00 s~ru rn~(fi?.1-;
Inspected by:J ~/»1V~fJ~printHU})L(P)J/wf)D Business Email:
(signature)
Form EH·06 (Revised 09-20~'./•J 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
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Lf~SN7a~:Je~>&t ktiC-(I p~~(tes~02_laity/State:fk_f-I LiCen}(Jet;B I Pm-_of
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•TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
/I -Y~<J..,lfl"'rv
OBSERVATIONS AND CORRECfrVE ACfIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
3'-eu:-...~SiD6 ITf ~vH ff'l/fQ,J IT
115 ~tJ-e;]/.Jr7&tvh/!::ll&N cx:D?;J~
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Received ~:A /l ?LJ P~-Ifd>vl ~le:Prson In Ch%gel 0/J~'J/(sIgnature)'"--rY'l()-j /2/1~IJ/\tJ/)/".re.N ce.'f'ec:Il
Inspected by:~L~U 'I.A-r.JA)~-s pri4'~")'-1 f11/LU ,J5(siQnature)Samples:Y N #collected
Form EH-06(Revised09-201~I l.-I