HomeMy WebLinkAboutCHILE PEPPER GRILL 2017.08.24(7 -If IT'.../N'::t'i:..('.1 (/"'r/"('7///'/\'VN /VJ.../lJ //I'/_/f/(;C-
Dallas County Health and Human Services -EnvIronmental Health Division .j
Retail Food Establishment Inspection Report
2377:-;.STDJ:\IO:-;S FRWY.,101 607,DALLAS,TX 75207 21-1-819-2115 FAX:21-1-819-2868
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License Permit '1
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Puroose of Insllcction:I I l-Colmlli:lncc I ".:"1 2-lhutine I I 3-Field Investigation I I 4-\,isit I I 5-0ther TOTAUSCORE
ES7/fiti 7?r{);)C/?Gr"u-I <J1~"ner i11llC:(":1*\lIl11ber of Rep,'at \"iolations:__rt./£::._',{nZAL£Z ./\'lIl11ber of\'iolation,COS:__/PIV17ie1r!t{wA mL W12 i·(l,)ll5:l~r~'&1 PI7Jij-.-i~q·.c.t601 FoIlO\\-~lJJ:Yes'J "\0 (ell'cle one)
Compliance Status:Out ~not 111compliance ~IIIcomph,lIlce \'0 nN ob!)ef\~J \A -not applicable CO~C ITt!ctl?d on site R =repell ,iolation
Mark the aporooriale points,"the Ol'T bo~fi:'reach numbered Hem Mark .,/.a checkmark '"aopropnate box for 1'\.'>;0.'>;A.COS "'lark an asterisk'*.in aoorooriate box for R
Priority Items (3 Points)violatiolls Re1l1ire Immediate Correctil'e Actiol1l1ot to exceed 3 flays
Comolianc('Stlltus Compliance Stlltu,
0 I '1/'1/C Time and Temperature for food Safety R 0 t ;\'1/l'R
U N 0 A 0 L ;\0 A 0 Employee Health
T ~IF =d~gr~es Fahr~nheil)T .•..
""I ...•.••I.Proper cooling time and temperature 12.\Ianagemenl.food employees and condillonal employees:
"'"knOll led<le.responsibilities.and reponing
~,Propa Cold Holding tcmperature(-I IOF -I5'F)
"'"
V 13.Proper use of restriction and excluSion:1':0 discharge from
c,e,.nose.and mouth
.,.,3.Proper Hot Holdin!!temperature(135'F)Pre\'entin~Contamination by Hands
"'"-I.Proper cooking time and temperature .....,..1,\.Hands cleaned and pmperl)washed/GIOIes 1I,ed orooerl"'.'
!/5.Proper reheating procedure l'or hOI holding (165°F in 2
~
15.:--:0 bare hand cOlllaet II ith ready to eat l'oods or appro\ed
t /Hours)alternate method properlv followed (APPROVED y ;-.I )~.6.Timc as a Public Health Ciiillrol:procedure>&records liigh"Suscelltible POilU lations
Appro\ed Source --+16.PastcuriLed l'oods used;prohibited food not offered
Pasteuri/ed el!!.!sused when required
:....7.Food and Ice obtained li'om apprO\ed >ource:Food in
•....good condition.safe.and unadulterated:parasite Chemicals
de,lruction
V 8.Food Rccei\ed at proper temperature ..f 17.Food additi\es:appro\'ed and properly stored;Washing Frulls"&Ve~etnhles
Protection from Contamination -r 18.TOXIC,uhstances properly identified.stored and used
•....'"9.Food Separated &protected.pre\ented during l'ood Water/Plumbing
nreoaration.~loral!e.display.and tasting
l..-10.Food contact surfaces and Returnables:Cleaned and "V 19.Water from appro\cd source:Plumbing installed;proper"-<'Sanitiled at .r::;,-,r.ppm.lemperature h,lCkflow de\ice
II.Proper disposillon of returned.pre\iously sen cd or "....-20.ApprO\ed Se\\age Wastell ater Disposal System,proper
"reconditioned disposal
Priority Foundation Items (2 Pointsl violations Re,tlire Correcti",!ActiolllVithilllO da)'s
I)I ~~C R 0 I :-.'1/(RL':-0 0 Demonstration of Kno\\ledge!Personnel L '1/0 \0 Food Tempt'rature Control/Identification,_I_
~c-
,__~----T ~-~..2
21.Person in charge present.demonstration of kno\\ledge._v ~7.Propt:r cooling method used:Equipment Adequate to
and perf'orm dUlies.Certified Food \Iana~er (Cnl)"\1,linl"in Product Temperature
-/"Fond ~!Jndkr n(l unallthori7ed per,ons,per,onnel ,....2~.Proper Date ~Iarkin!..!and di~po~ition-_.
Safe \\o:lter.Recordkeeping and Food Package V 29.Thermomelers prO\ided.accurate.and calibraled;Chemical!
Labelht!!(....Thermal tc"strip,
./"Hot and Cold W,lIer a\ailable;adequate pressure.sal"Permit Requirement,Prerequisite for Operation_.).
v"
2,\.Required records available (shellstock tags;parasite v..r 31).Food Establishment Permit (Current &Valid)de';truction):Packa\!ed Food labeled
II 11
Conformance \\ith Approved Procedures t:tensils,Equipment,and Vcnding
25.Compliance wilh Variance.Speciali/ed Process.and 31 ..\dequate hand\\a,hing lacililie,:Accessible and properl)IIACCP pian:Variance (lblall1ed l'or specializcd 1-/oroce~~int!mdhods:lllanllf~lCturer in~truction')>upplied.used
Consumer Ad\isory
1./
32.Food and :--:on-l'ood Contact surfaces cleanable.properly
de>lgned.cOlhtructed.and used
y 26.Po:-,ting ofConslimer Ad\isories;ra\\'or under cooked ..,/33.\\are\\ashing Facilities:installed.maintained.used.
l'ood,(Disclosurc Reminder Bulkt Plale)Alleruen Lanel Sen Ice ,ink or eurb cleaning facilit,prO\ided
Core Items (I Point)Vioilltiolls Ref/llire Corrective Action .\'ot 10/:_"xceed 90 Dal's or Next Illspectioll,,n,ichel'er Comes First
0 t :-.'1/(R ()I :-'1/c RU~0 A 0 Pre"cntion of food Contamination t :-.0 A 0 food Identification
T S '1 S
3.\.:-'-0 E\Idence of Insect contamination.rodent other ",V .\I.Onginal container labeling (Bulk Food)
V!/:.II1imals
/35.Personal CleJnline~~'eatin!!.drinkin!.!or tohncco U:,C'Phnical Facilities
v'36.\.\'ipinu Clotlh:pmperl\Lbed and "orcd ~-12.,",on-Food Contact surfaces clean
./37 .En\Ironmental contamination .•-13.Adequate \elllilation and liuhtin\!;designated areas used
v 3X.ADlJrl)\cd thall inu melhod •-1-1.Garbaue and RefL"e properlv disposed:facilil~maintall1ed
Proncr l'se of Vtcnsils J -15.Phv,ical 1:1cilille,in>lalled.maintJlI1ed.and~lcan I
IV 39.Ltcnsils.equipment.&linen>;properl:;u>ed.::'lorcd.v --16.Toilet Facililles;properl,constructed.suppliC'll.-and clean
./dried.&handled,In usc utensils:properh L"ed
./.)(1.Single-sen Ice &single-lbe articles:properl,stored V -I".Other Violations
and used
Recei\'ed by:~
~~
Pri\lI:V
(A Lt(L'.\L"'....('}Y'\Title:Person In Charge!Owner
("H.malurC)I '-\,v '(j,~t'V-.",<A..I
Inspected b\':II U~It._l.-,{1)'I')Print:1-10 i)•..f )hlL_wrb Businc\s Email:
(~lgl1alllrL'J •.,~-
Form EH-06 (Revised 09-2015)I I