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HomeMy WebLinkAboutVERONICA CATERING 2017.04.14~-Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report ~.-jtf-- (!37 NATEMMONS FRWX."•.it 607,DALLA1(:p7 2U19-2115 F~:21~-2~.<.TO f)t:.."11 r I.NIV£51 ~ ~1l-f-J71 Time in:I Time out:I J I License!Permit #I Est.Tre I Risk Category Page L of _j_ Puroose of Inspection:I I l-Compliance I \.r 2-Routine I I3-Field Investigation I I 4-Vlsit I I S-Other TOTAL/SCORE ES~e({~T(A LA rt::f2.j (\I ,I Contact/Owner Name:,I *Number of Repeat Violations:__ 0VeVOYl.·(_/.{AY"t'{ucJ 0 ./Number of Violations COS:-- Physical Address:I City!County:l-t~;~~IPq7l "3'52- Follow-up:Yes 49,74.rL11e~Ka.Yltlr#-7(JOI /?{{I /U<7Cc05 No (circle one) Complianct Slatus:Oul =not incompliance IN =in compliance NO=notobserved NA =nol applicable COS =correctedon sile R =repeat violation Mark the aDDroDriateoointsintheOUT box for each numbered item Mark ,./,a checkmark inaDorooriatebox for IN.NO.NA.COS Mark an asterisk '*.inannrnnriate boxfor R Priority Items (3 Points)violation.f Re.uire Immediate Correctil'e Action not to aceed 3 days Comolianct Status Compliance Sialus 0 I N N C Time and Temperlture for Food Safety R 0 I N N C R U N 0 A 0 U N 0 A 0 Employee HealthTs(F =degrees Fahrenheit)T s l/I.Proper cooling time and temperature ~,..12.Management,food employees and conditional employees;-/knowledge.responsibilities,and reporting V 2 Proper Cold Holding temperature(41 OF!45°F)•....••....13.Proper use of restriction and exclusion;No discharge from eyes,nose,and mouth V'1/3.Proper Hot Holding temperature(135°F)Preventing Contamination bv Handsy4.Prooer cooking time and temperature vr 14.Hands cleaned and properly washed!Gloves used properly ./5.Proper reheating procedure for hot holding (165°F in 2 J,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 Hi2hly Susceptible Ponulations Approwd Source t}-16.Pasteurized foods used;prohibited food not offered Pasteurized eg.gsused when required 7.Food and ice obtained from approved source;Food in,,~good condition,safe,and unadulterated;parasite Cbemlcals destruction "I/'8.Food Received at proper temperature 1-17.Food additives;approved and properly stored;Washing Fruits &Vegetables Protection from Contamination vi 18.Toxic substances properly identitied,stored and used "v 9.Food Separated &protected.prevented during food Water/Plumbing preparation.storage.display,and tasting ",1/IO.Food contact surfaces and Retumables :Cleaned and ,,],0 19.Water from approved source;Plumbing installed;proper Sanitized at ppm/temoerature backtlow device " II.Proper disposition of retumed.previously served or ..,.1-"20.Approved Sewage/Wastewater Disposal System,proper reconditioned disposal Priority Foundation Items (2 Points violations Re,IIIireCorr«tive Actio"wIIIIi"10 dllV$ 0 I N N C R 0 I N S C RUN0A0DemonstrationofKnowledge/Personnel u N 0 A 0 Food Temperature Control!IdentificationTSTS lJ 21.Person in charge present.demonstration of knowledge.1/27.Proper cooling method used;Equipment Adequate to and oerform duties!Certified Food Manager (CFM)v Maintain Product Temperature V 22.Food Handler!no unauthorized persons!oersonnel .,28.Proper Date Marking and disposition Safe Water,Recordkeeping and Food Package '" V 29.Thermometers provided.accurate,and calibrated;Chemical/ Labelin2 Thermal test strips ,/23.Hot and Cold Water available;adequate pressure,safe Permit Requirement,PrerequisIte for Operation 10'/24.Required records available (shellstock tags;parasite -t'30.Food Establishment Permit (Current &Valid)destruction);Packaged Food labeled Conformance with Appro\'ed Procedures Utensils,Equipment,and Vending vf 25.Compliance with Variance,Specialized Process.and 31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialiLed vV' processing methods:manufacturer instructions supplied,used Consumer Advisory \,./32.Food and Non-food Contact surfaces cleanable,properly ./designed.constructed,and used '1 26.Posting of Consumer Advisories;raw or under cooked ./33.Warewashing Facilities:installed,maintained,used! foods (Disclosure/Reminder!Buffet Plate)1 Allergen Label Service sink or curb cleaning facility provided Core Items (l Point)JIioIaIions RelillinCorrective Action Not to Ex«ed 90 D.vs0'Nat llWJ«tiOll,WIIiduver CII.a Fint 0 I N ]I;C R 0 I N ]I;C RUN0A0PreventionofFoodContaminationuN0A0FoodIdentificationTSTs ,.}•...34.No Evidence of Insect contamination,rodent/other ",V 41.0riginal container labeling (Bulk Food) animals,..35.Personal Cleanliness/eating.drinking or tobacco use Pbysical Facilities I~36.Wioing Cloths:orooerly used and stored "v 42.Non-Food Contact surfaces clean ""37.Environmental contamination \,i.-'43.Adequate ventilation and lighting;desi!!nated areas used- '""38.AOProvedthawing method ~v ,44.Garbage and Refuse properly disposed:facilities maintained ProDer Use of Utensils ...45.Physical facilities installed,maintained,and clean 39.Utensils.equipment.&linens;properly used,stored,V 1/46.Toilet Facilities;properly constructed.supplied,and clean(I dried.&handled![n use utensils:properly used "'V 40.Single-service &single-use articles:properly stored VV 47.Other Violations and used Received by:V /'h il"nrl j __,Print:Title:Person In Chargel Owner (signature).~\/.1 P y--:t>t1 '"i/)0 I~1/a r , Inspected by:fh-(,jl)~f~5 Print:fJIUJ)\I PhlLuoS Business Email: (signature) Form EH-06(Revised 09-2015~I ,I 1