HomeMy WebLinkAboutBUDA JUICE 2017.08.21Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 :\.STDL\IO:\S fR\\T .•R.\I 607.D.\LLAS.TX 7S207 21-1-819-2115 FAX:21-1-819-2868
B'!.21-17 1 Time in:I Ti111~Ollt:/1
Llcen,.;Permit t;7431 1
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PUrDose of InsDcction:I I-Comoliance IVI 2-Rouline I I 3-Field I",esti!(ation I I4-Yisit I I S-Othcr TOTAL/SCORE
Ef51~rDAme:.jiJ j I con~Mt7t/~LiNSjJr4.U:I *'"mher of Ihpe:l[\iolatioll\;__GE!:..(\lImher ofYiolatiolls cos:a--
Physical Adt;s90 Lv SNlom rNACirJiJYltyl1AnJ<-l,~WEI Pt'/l/-4H--5Zi i I FoIlO\\-lIp:Yes
:'in (circle olle)
Compliance Status:Out =not in compliance I;\"-III ~omplial1ce :'in -not ob,."od :\A -nOIapplicable COS =corrected on site R -repeat \iolation
Mark the appropriate points 111the Ol'T box for each numbered lIem 'V1ark'.(.a checkmark 111,lDnrODnate ho~for 1:\."0.\A.COS \Iark an asterisk'*.ill "oNonriate box for R
Prioritv Items (3 Points)vio/atiolls Rt'quire Immediate Correetil'e ActiollllOt to exceed 3 days
Comnliance Statu,Cumuliance Status
0 t :-."c Time and Temperature for Food Safety R 0 I :-"c R
l'/'.0 A 0 L :>0 \0 Employee HealthTs(F =degr~e,Fahrenheil)1 S
:/I Proper cooling time and temperature 12.\1"n,lgem~nt,rood employees and conditional emplo~ees:
"'"kno\\led<!~.rcsponsibiliti~s.and reponinl!
0 Proper Cold Holding temperalure(-ll OF 45 F)VV 13.Proper use ofreslriction and ~xclusion::-.10 discharge fromt/eves.no'\c.and mouth
v'3.PrODa HOl Holdint!temperature(135'F)Prc\cntin2 ContmTlination by Hands
v 4.Proper COOkIlH!time and temperature c7[l-l.Hands cleaned and properlv \\a,hed,Gloves used Droperlv
V'5.Prop~r reh~ating procedure for hal holding (165°F in 2 vt 15.~o hare hand contact \\ith ready to cal foods or appro,ed
Hours)allnnale method properlv follo\\ed (APPROVED y N )
/6.Time a,a Public Heallh Comral;Drocedure,&records Hi!!hh Suscel)tiblc Ponulations
ApprO\cd Source vr 16.Pa,teuriLed foods used:prohibited food not offered
P;hteurized eUl!Sused when required
V"
7.Food and icc ohtall1~d Irom approved source:Food in
good condilion.safe.and unadulterated:parasil~Chemicals
d~'lruction
V 8.Food Recei\ed al proper lemperature vi 17.Food addim es:appro\cd and properly stored:Washing Fruits
&Ve~elabks
Protection froll1 Contamination V1'18.Toxic sub"ances properly identified.;tored and used
""..-9.Food Separaled &prolected.pre\ellled dUring food 'hter!Plumbing
orcDaralion.storaue.di,pla\.and tasting
V 10.Food contact surfaces and Returnables;Cleaned and v-19.,valer Ii'om apprO\ed source:Plumbing installed;proper:/Saniti7~d at ppm temperature V back 110\\cle\ice
~/II.Proper dispo,ilion or relurned.pre\iously sen cd or VI.-20.Approved Se\\age!Wastc\\ata Disposal Systcm.proper
rcconditioned disposal
Priority Foundation Items (2 Points)violatil)lIs Re./lire Correcth'e Action lVithin /0 days
0 I :'I "C Il 0 I ""C RL'N 0 A 0 Demonstration of Knowledge!Personnel L S 0 A 0 food Temperature ControV IdentificationTS----_.J ~~..2 ~
;/::!I.Person in charge present.demonstration of kno\\kdgt:.:7 Prop~r cooling method used:Eqlllpm~nt AdequJle LO
and Pert()[nl dUlies Cenilied Food ~lanaQ~r (CF:\I)'/'":\Iailllain Product Temperature
v :2:2.Food Handler no unaulhori/ed persons'personnel v ~~.Proper Dale :\·Iarking and disposilion
Safe"utero Reeordkeeping and Food Package 'v'V ~<).Therm(lm~ters pro\id~d.accurate.and calibral~d:Chemical!
Labelin!!Th~rmal tcst slrips
""V 7'Hot and Cold \Vmer ,1,adabk:adequate pr~s,ure.,ali:Permit Requirement,Prerequisite for Operation_J.
a......•.•
2-l.Required record,J\adable (,helbtock lags:para,ite
~30.Food Establishment Pcrmit (Current &Valid)de>lrUClionl:Packa!!~d Food labeled
Il f{
Conformance with Appro\ed Procedures Utensils,Equipment,and Vending
25.Complidnce \\ith Variance.Speciali7ed Pmcess.ancl /'31.Adequale hand\\a,hing i:1cilitics:AcceSSible and properlyHACCPplan:Variance obtained tor speciali?ed Voroces)in!.!method):1l1~H111factlircril1~trllctiol1s ,upplled.used
Consumrr Advisory "V 32.Food and ,on-Iood Conlact surtilces cleanable.properly
deSigned.con~trllctcd,and llsed
~
26.Po~ting ofConslItncr Ad\iSOI-ies:f3\\or under coohxl 1/V 33.Warc\\a,hing Facilities:installed.mallllained.uscd!
foo,h (Disclo>ure R~lllinder Burfel Plale),Alkrgen Labci S~r\icc sink or curb cleanint!facility pro\ided
Core Items (I Point)Vio/atiotlS Require Corrective Actioll .vot (0 Exceed 90 Days or Se;<t Illspectioll,J~llichel'er COllies First
0 I ""C R 0 1 ""C Rt:N 0 \0 Prcwntion of Food Contamination l'"0 .\0 Food IdentificationT~T S
3-1.~o E\idl..'l1ceof In~el:tcontalllinatlon.rodent other vl/I -I1.Origll1al container labeling (Bulk Food)V animals
v 35.Per"ionai Clcanlincs~cawlI.!.drinkinu 01"tobacco LbC Phnical Facilitiesv'36.Winllll!Clolhs:nrop~rly used and >tored V -I~.,on-rood Conlacl surfaces clean
V 37.En\ironrnental COIH3.I11IJ1"I[[On V -13.Adelluale \cntilallon and li~htnw:desi~nated ar~as usedV'3S.ADDrO\cd tlla\\11hZ l11('thoci J -l-l Garba~c and Refll>~properly dl,po,cd;facilities maintained
Prouer l'se of t:trnsils 1/-15.Ph,sical t:lcilnies ilhlalled.maim:lllled.and clean
~hl
39.L'ten,ib.equipment.&lin~n,:properl)used.,tor~d.~j.,-1(,.Toilel Facilnlc,;properl)con,lruCled.,upplled,and clean
dried.&handled.In useutensil~:nroperl\'u...,eu 1/LI ...W.Singlc-:-,cn icc &singlc-Ll~(,artldL:'<prop~rl,>tared \I -17.Other Violation,"al)d u,~cI
Recei\e(~~;(t,1p ~0'(2)~i,vl..,k_e Prilll:Re\~(_"-'\S'\)Ctr~~~rson In Char~1 Owner(~lgl1a[lIn_')I __,h/><:..'Vl '_~",-
Inspect~1 by:lfi--I XtJ~(,~'5 Print:1<\/)....R jL-}..jOS
Bu~illc~,Email:
(:'lgn:lttlrl ..'J U .
Form EH-06 (Revised 09-2015 '.....__./I f I