HomeMy WebLinkAboutCORNER BAKERY 2017.08.31Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:".STF.:\L\IO\S FR\\Y.,101607.DALLAS,TX 75207 21-1-819-2115 FAX:21-1-819-2R68
-De~aj-j7-1 Time in:I Time out:
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License Permit <i 7!?~
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Rl~k Catl!gor:Page L of~
PurDose of InsDecti()n:I I I-C()mpliance I -,,-1'2-Rouline I 3-Ficld Investi!!ation I I4-Visit I I 5-0ther TOTAL/SCORE
Establt_In;:'i$Jr!?_f3ltkt7<"I/r'Pf:I Contact cner i'iamc;11 I
*\IIIIlbcr of Repeat \'iolation"l:__
'A~L:-n ''fFl,r;;n ,/'umber of Violations COS:f--
Physical t?,_~(fA "rtN f1.-,jr.z,Jl?[fJ~UIH\:~7Jf,j 1!f~lLPhone:I Fotio"-III':Yes
~-.~I~'..V£7i;;;./~1 '\0 (cirdc one)
Complianre Status:Out -not in \.·ompliant.:t!J'i -in complialce '\0 -not ob>er\cd ;\C.\not applicable COS corrected on ite R repeat violation
Mark the aoorooriate ooints in the Ol'T box tor each numbereJ item :v1ark ."'.a checkmark In appropnate 1xJ\tor J:\.:-'0.'1A_COS '·1.trk 3n asten>k •*.In aoorooriate box for R
Priority Items (3 Points)violations Re lIire Immediate Corrective Action Ilot to exceed 3 days
Comnliance Statlls COITIlllillne<Status
0 I :..'i ('Time and Temperature for Food Safety R 0 I :-.'i ('RUN0A0t.:S 0 0 Employee HealthTS(F =degree;,Fuhr~nhcit)T S
v-I.Prop~r cooling time and temperaturc L:!.\lanagell1~nt.food emplo)ees and conditional emplo)ees;v kno\\kdw:.responsibilities.and reportin~v
["~.Proper Cold Holding temp~rature(4 I"F 45 F)v-I~.Propcr u,e of restnction and exclusion::\0 discharge Irom;,-r..-eves.nose.and mouth
'"3.Proper Hot Holdin~temperature(135'FI -PreYentin2 Contamination bv Hands
./4 .Proner cookilH!time and temperature -1'14.Hands cleaned and properly \\'ashed Gimes used Droperly
.-5.Proper reheating procedure for hot holding (165°F In::!.IS.~o bare hand contact \\·ith ready to eat foods or approved
Hours)alternate method properlv follo\\ed (APPROVED y !'oJ )~6.Time as a Public Health Control.proccdure,&records Hi"hlv Susceptible Populations
Appro,cd Source 1 16.Pasteurized foods used;prohibited food not offered
Pastcuri/ed eg~s used when required
7.Food ,Ind icc ohtained li'om apprm cd source:Food in
-'good condition.safe.and unadulterated:parasite Chemicalsvdestruction.~R .Food R~ceil ed at proper temperature
~
17.Food addttil es:apprOl ed and properly stored:Washing Fruits
&Ve1!etables
Protection from Contamination .--r 18.Toxic substances properlY Identified.stored and used
9.Food Separated &protected.prel ented during food Water!Plumbing._.
preparation.storage.disnlav.and tastin\!
~10.Food eon2t Sl~~nd'Returnabks :Cleaned and I.••19.Water Ii'om approled source:Piumblllg installed:proper
Sanitl/ed at A~l ppnutelrioerature ~back noll'del iee
II.Proper dispositi,1n nl~<>l1:!Tiicd.prcI iOll>l)>en cd or •..•V 20.Apprmed Sc\\agelWastell·ater Disposal System,proper•....reconditioncd disposal
Priority Foundation Items (2 Points violatiolls ReI lIire Corrective Actioll with ill 10 days
0 I :-.'I C I!0 I 'i 'i ('Rt:N 0 \0 Demonstration of Knowledge!Personnel I :-.0 A 0 Food Temperature ControU IdentificationT~---~~T ~-1--~
L/~I.Person 111 ch3rge pre~ent.d~J1lonstration of kno"ledge.I..-27.Proper cool ing method used:Equipment Adequate to
and perform dutie,Certified Food ~"'na!!er (CT\I)'/1.....-~Iaintain Product Temperature
""Food Handlerl no lInauthori/ed ocrsol'"personnel ./::!X.Propcr Date i\larkin!!and disposition
Safe \\ater.Recordkceping and Food Package V 29.Thermometers pro1ided.accurate.and calibrated:Chemical
Labeli112 v Thermal test strios'"1"Hot and Cold Watcr aI ailablc:adequate pre>sure.S.lfe-~.Permit Requircnwnt,Prerequisite for Operation
24.Required record,available (shellstock tags:parasite ~.30 Food Establishment Permit (Currcnt &Valid)•...destruction):Packnucd Food labeled
Tl 11'
Conformance with Appro\Cd Procedures t:lensils,Equipment,and Vending
25.Compliance"ith Variance.Spectali7ed Process.and -'31.Adequate hancill'a,hing facilities:Accessible and properlyHACCPplan:Vanance obtained lor speciaillcd ,/proces:>inu methods:manufacturer instructions supplied.used
Consumer Ad,isory (32.Food and ~on-fooci Contact surl:lces cleanable.properly
cil?signed.con~tructed.and ll~ed
{26.Po!'ting.of Consumer Ad\isories:raw or under cook.t:d ...../33.\\'arc\\~lshil1g Facilities:in~talkd.mUlIltailh':ci.lIsed
foods (Disclosure Reminder Buffet Plate)'Aller~en Lahel Sen icc '>lI1kor curb clcanin~facility prOI ided
Core Items (I Point)ViolatiollS Require Corrective Actioll ,vot to Exceed 90 Days or ,vext Illsoectioll .l"'l.ic/.e,'er Comes First
0 I l''i C l!0 I ,,-C RI.'I 0 A 0 Prevention of Food Coutamination l 'I 0 .\0 Food IdentificationT~T S
34.'\0 EI idencc of Insect contalllll1ation.rodent other 41.0n[!lI1al container labeling (Bulk Food)v anllllais
v 35.Personnl Cleanlincl.,s ealllH.!..drinl-.il1!.!or tobacco u~e Phvsical Facililies
"~36.WlDin!!Cloths:proper Iv u,ed and stored V 1-42."on-Food Contact surfaces clean.,37 .Em IrOlllllcntal cOlltamination ..,.--43.,\dequ3tL'\Clllilatioll and liQhtil1~:dcsiullated an..'as u~cd-3X.Aonrlll ed tha"in!!method ,...44.(jarba~e and Refuse properl)disposed:faciiltic>ITw.intained
ProncrCse of t:ten~il,j.-IS.Ph"ical facilities installed,maintalllcd,ana;;:l~
3':1.Ltensils.equlpmcnt.&linen,:properl)u,ed.:,tnn:d.Lty
40.Toliet FJclitties:properly eOlbtructed.;uppIi'tt!.'lIId cleanv/clned.&h.llldled In u'c lIlensils:properly u;edt740.Single-,enlce &single-u;,e article,:properl,>t"red 'I -17.Other \'iolatiolls•..
~111d.u<;,'d }<;,...I
Received by:~.'-
~'Y--!t ,AI Pr~1~1Jvj i.~6_1+(VIC:Person In Charge/Owner('Ignotllre)~-__7 if \c....'.:..-·1
Inspected by:
1 ...••••..11.l L'~IY'1;1')prilll11!')PI'-'BU"iint'\,Email:
(sign,Hun ..')-I lit -u..t ;1)
Form EH-06 Reyised 09-2Ql~,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:214-819-2868
Estcishmcnt NaIllC:&I P~iC~ddr~~/lv_I CtylStatc/w-I L~lF%~rit #I Paga,0!:L(rf..~V[fL /(£/2 y -'t:.'.(';/?t:._S/bAi -rtiL 1\'Ai/V.
I TEMPERA TURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
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11(~J7-1{II.4)~r~
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OBSERVATIONS AND CORRECTIVE ACTIONS
Itcm AN INSPECTION OF YOUR ESTABLISHMENT HAS I3EEN MADE.YO R ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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Received_by;Y',-:---;<;J .C'ffrt"·,~.')y,c.--i-hf1 Title:Person In Charge/Owner
(signature)",""'L A ~-~.._}'v'/..,1'
Inspected by:'TM 1)\iJ),-,~h S I'rint:I~"r>-t Ph ILL I p5(sl£naturel I Samples:Y N #collected
Form EH-06 (Revised 09-2015 t I