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Home My WebLink AboutPLATINUM CATERING 2017.06.060 . 1<.. TO OG!U-1 1 r /ZVJ Dallas C ounty H ealth and'Human Ser vices -Environmental Health Division Retail Food Establishment Inspection R eport 2377 N. STEMMO S FRWY., RM 607, DALLAS, TX 75207 214-819-211 5 FAX: 214-819-2868 e;t~&-11 I Time in: I Time out: / I License/Permit# I Est. Type I Risk Category PageL of)_, Purpose of Inspection: L J 1-Compliance rvt 2-Routine I I 3-Field Investigation l J 4-Visit L ] 5-0ther TOTAUSCORE Estapt.,t¥JtJi1/.!f CAr&111n& u~A~bwner Na~ E1</ I *Number of Repeal Violations: __ tee u o · ./ Number of Violations COS: __ \.3 Ph~60ttovem ·l.JJ I eJY~~,.., /M-1 t5W5 l p'3r;-8 %-~OJ-71 ~~llo~~~:C~e ~~:) Compliance Status: Out = not in compliance I = in compliance 0 =not observed NA = not applicable COS = corrected on site R = repeat violation Mark !he appropriate poin!S in !he OUT box for each numbered item Mark './' a checkmark in appropriate box for IN, NO, NA. COS Mark an asterisk ' * • in appropriate box for R Priority Items (3 Points) violations Re uire Immediate Corrective Action not to exceed 3 days Compliance Status Compliance Status 0 I N N c Time and Temperature for Food Safety R 0 I N N c R u N 0 A 0 (F =degrees Fahrenheit) ~ N 0 A 0 Employee Health T s s I. Proper cooling time and temperature v / 12. Management, food employees and conditional employees; v knowledge. responsibilities, and reporting ~ 2. Proper Cold Holding temperature( 41 °F/ 45°F) 13. Proper use of restriction and exclusion: No discharge from " ~ v eyes, nose, and mouth ti ~ 3. Proper Hot Holding temperature( 135°F) Preventin2 Contamination by Hands " 4. Proper cookino time and temperature I I I 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 1/ Hours) alternate method properly followed (APPROVED y N J r.l 6. Time as a Public Health Control; procedures & records Highly Susceptible Populations Approved Source ~ 16. Pasteurized foods used; prohibited food not offered Pasteurized eggs used when required 7. Food and ice obtained from approved source; Food in vif good condition, safe, and unadulterated: parasite Chemicals destruction .I 8. Food Received at proper temperature vr 17 . Food additives; approved and properly stored; Washing Fruits & Vegetables Protection from Contan1ination .A' I 18. Toxic substances properly identified, stored and used 9. Food Separated & protected, prevented during food Water/ Plumbing .v p_reparation, storage, display, and tasting ... "" I 0. Food contact surfaces and Returnables; Cleaned and ;/ 19. Water from approved source; Plumbing installed; proper Sanitized at ppm/temperature backtlow device .I I I. Proper disposition of returned. previously served or ~~~ 20. Approved Sewage/Wastewater Disposal System, proper reconditioned disposal Priority Foundation Items (2 Points violations Re~ uire Corrective Action within 10 days 0 I N N c R 0 I ~ N c R u N 0 A 0 Demonstration of Knowledge/ Personnel u N A 0 Food Temperature Control/ Identification T s T s I 21. Person in charge present, demonstration of knowledge, tl' ,.,.. 27. Proper cooling method used; Equipment Adequate to and perform duties/ Certified food Manager (CFM) Maintain Product Temperature .-' 22. Food Handler/ no unauthorized persons/ personnel v 28. Proper Date Marking and disposition Safe Water, Recordkeeping and Food Package ,.. .....-29. Thermometers provided, accurate, and calibrated; Chemical/ Labelin2 Thermal test strips v' 23. Hot and Cold Water available; adequate pressure, safe Permit Requirement, Prerequisite for Operation • I' 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 Vending r 25. Compliance with Variance, Specialized Process. and / 31. Adequate handwashing facilities: Accessible and properly HACCP plan; Variance obtained for specialized ·tt supplied, used processing methods; manufacturer instructions f---Consumer Advisory J 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 (l Point} VwlatiotJS Require Corrective Action Not to Exceed 90 Days or Next Jnspectio11 , Whichever Comes First 0 I N N c R 0 I ~ N c R u N 0 A 0 Prevention of Food Contamination U N A 0 Food Identification T s T s "~ 34. No Evidence of Insect contamination, rodent/other v 4l .Original container labeling (Bulk Fooil) animals ~LI 35. Personal Cleanliness/eating, drinking or tobacco use Physical Facilities '\, 36. Wiping Cloths; properlv used and stored Ill 42. Non-Food Contact surfaces clean 'II 37. Environmental contamination ""' 43. Adequate ventilation and lighting; designated areas used ./ 38. Approved thawing method / 44. Garbage and Refuse properlv disposed: facilities maintained Proper Use of Utensils I"JJC: 45. Physical facilities installed, maintained, and clean ,,v 39. Utensils, equipment, & linens: properly used. stored, ,\I 46. Toilet Fac ilities; properly constructed. supplied, and clean dried, & handled/ In use utensils; properly used II 40. Single-service & single-use articles: properly stored "' 4 7. Other Violations -and used , Received by<,. ~~_,ttll!..l./ (signature) ~ Print: H/!PS9/ f;Off'j Title: Person In Charge/ Owner Inspected by: //);-( w Jj)~ TJ.S Print: '<v)~ IJ>JUJ ai!. Business Email: (signature) Form EH-06 (Revised 09-2015.,.____...... I '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: 214-8 19-2868 i-'UWNu;, 0rreruflc I ~g61d!6vG126 M¥E I {t~~ePM-k 1 License/Permit # TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location ..... .. t<.ER?.Jr. ftJUf v; I , I I I OBSERVATIONS AND CORRECTIVE ACTIONS ~ Page~r~ Temp Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE. YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELOW: :~1.. [!~en., NbAJ ;::olJL) t.vn J7tt.r S U/l PAtES , f .... 115 Sek!. ~ru o u fe:n._ CJ}Jf5JJ /)LJ..S ( /tC.... LJ;..I! r ) I I v v ,., P~'r ~ut(2.e0 I I I I I I Received by i!k /1/ ~F{; Print: N/?R/5'54 I~Y Title: Person In Charge/ Owner (signature) ill' "")("'7' cr Inspected by: ~ / (sicnature) ~ liJl U~ .() J/) 'P-; ~ Print: g~ R-, }L..l.Ji).J Samples: Y N #collected Form EH -06 (Revised 09-~ I I