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HomeMy WebLinkAboutHOLY RAVIOLI 2017.06.06Q;/(. T1J IJEI?MJT t<f/ Dallas County Health and HGm~n 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 D t~-~ ... II r Time in: I Time out: ,. I License/Permit # I Est. Type I Risk Category Page L ofj_ Purpose of Inspection: l J I -Compliance LV"l 2-Routine r l 3-Field lnvestij!&tion I I 4-Visit _L j_ S-Other TOT ALISCORE I * Number of Repeat Violations: __ ./ Number of Violations COS: __ Ph~·JI.t.L 7'')'7 "Y'2 I~ Follow-~p: Yes ~ 'T-.<--t,. 0 ~ No (mcle one) Compliance Status: Out = not in compliance tN = in compli{nce 0 = not observed A = not applicable COS =corrected on site R = repeat violation Mark the aoorooriate ooints in the OUT box for each numbered item Mark './' a checkmark in appropriate box for tN, NO, NA, COS Mark an asterisk ' * ' in appropriate box for R Compliance Status 0 I N N C U N 0 A 0 T S Receil'ed by~lt" (signature)~ · V /1 Priority Items (3 Points) violations Re uire Immediate Corrective Action 1101 to exceed 3 days Time and Temperature for Food Safety (F =degrees Fahrenheit) l. Proper cooling time and temperature 2. Proper Cold Holding temperature(4l °F/45°F) 3. Proper Hot Holding temperature( 135°F) 4. Prooer cooking time and temperature 5. Proper reheating procedure for hot holding ( l65°F in 2 Hours) 6. Time as a Public Health Control; procedures & records Approl'ed Source 7. Food and ice obtained from approved source; Food in good condition, safe. and unadulterated: parasite destruction 8. Food Recei ved at proper temperature Protection from Contamination 9. Food Separated & protected, prevented during food preparation, storage, display, and tasting 10. Food cont~jllffaces and Returnables; Cleaned and Sanitized at ';} (!../ opm/temocrature II. Proper disposition of retumed, previously served or reconditioned R Compliant~ Status 0 I N N C U N 0 A 0 T S ,/ IV" /1 I lv{' .-!""'I Employee Health 12. Management, food employees and conditional employees; knowledge, responsibilities, and r~orting 13. Proper use of restriction and exclusion; No discharge from eyes, nose, and mouth Preventing_ Contamination by Hands 14. Hands cleaned and properly washed/ Gloves used oroperly 15. No bare hand contact with ready to eat foods or approvc;sl- altemate method_lll'~erly followed (APPROVED Y rNC":J Highly Susceptible Ponulations 16. Pasteurized foods used; prohibited food not offered Pasteurized eggs used when required Chemicals 17. Food additives; approved and properly stored; Washing Fruits & Vegetables 18. Toxic substances_lll'~er_ly identified, stored and used Water/ Plumbing 19. Water from approved source; Plumbing installed; proper back flow device 20. Approved Sewage/Wastewater Disposal System, proper disposal Priority Foundation Items (2 Points violaJions Re uire Corrutive Action whlrin 10 days R 0 I N N C Demonstration of Knowledge/ Personnel u N 0 A 0 Food Temperature Control! Identification 21. Person in charge present, demonstration of knowledge, and perform duties/ Certified Food Manager (CFM) 22. Food Handler/ no unauthorized persons/ personnel Safe Water, Record keeping and Food Package Labeling 23. Hot and Cold Water available; adequate pressure, safe 24. Required records available (shellstock tags; parasite destruction); Packaged Food labeled Conformance with Approved Procedures 25. Compliance with Variance, Specialized Process, and HACCP plan; Variance obtained for specialized processing methods; manufacturer instructions Consumer Advisory T S 27. Proper cooling method used; Equipment Adequate to Maintain Product Telll]Jerature 28. Proper Date Marking and disposition 29. Thermometers provided. accurate, and calibrated; Chemical/ Thermal test strips Permit Requirement, Prerequisite for Operation 30. Food Establishment Permit (Current & Valid) Utensils, Equipment, and Vending 31. Adequate handwashing facilities: Accessible and properly supplied, used 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/Reminder/Buffet Plate)/ Allergen Label Service sink or curb cleaning facility provided Core Items (1 Point) Vio/atio11S Require Corrective Action NotiD Exceed 90 Days or Next Inspection, Whichever Comes First Prevention of Food Contamination 34. No Evidence of Insect contamination, rodenUother animals 35. Personal Cleanliness/eating, drinkin~ or tobacco use 36. Wiping Cloths: properly used and stored 37. Environmental contamination 38. Approved thawing method Proper Use of Utensils 39. Utensils, equipment, & linens; properly used. stored, dried, & handled/ In use utensils; properly used 40. Single-service & single-usc articles; properly stored andu~ R 0 I N N C U N 0 A 0 T S .. ' Food Identification 4l.Original container labeling (Bulk Fool:l) Physical Facllitles 42. Non-Food Contact surfaces clean 43. Adequate ventilation and lighting; designated areas used 44. Garbage and Refuse properly disposed; faci lities maintained 45 . Physical facilities installed, maintained, and clean 46. Toilet Facilities; properly constructed, supplied, and clean 47. Other Violations Title: Person In C harge/ Owner Inspected tiy: ( r / (signature) L~ Print: Jltv-0'1 Business Email: Form EH-06 (Revised 09~ I I R R R