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
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* 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
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Compliant~ Status
0 I N N C
U N 0 A 0
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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
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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
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