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HomeMy WebLinkAboutED CAMPBELL COMPANY - HP GYM 2017.08.18L/., . ·~ / , , , , -· / Dallas County Health and Human Services-Environmental Health Division Retail Food Establishment Inspection Report 2377 :'1. STE:\L\10 :\S FRWY .. R:\1 607, DALLAS, TX 75207 21-t-819-2115 FAX: 21-t-819-2868 Da~·/8"' rf I Time in: I Time out: ~ License/Permit # I Est. Type I Risk Category PageL of.!_ Purpose of Inspection: L J !-Compliance 1 0 2-Routine L 3-Field Investigation I I 4-Visit [ I S-Other TOT ALISCORE E~l ishment Name: (: I conrvowner Name{4. . J 1 I *-'lumber of Repeat Violations: __ J (A""' .... ::,. ..... I O ~A ..... i '7 ,.Jd j z 4-··y:>!:X ./ :'I' umber of Violations COS: __ '() Physi{J.I Address: -J . J"I)Colll:g:JA J}. ~ 7aLiJS1 Phz'~e~ 9 J_.-J -~ I Follow-up : Yes '..7''1-m -H ·~ ... I~-' P~, l • n , -'AI J V.t AflJ. !l.d No (circle one) Compliance Status: Out = not in complii~Mee" IN= l compliance NO =\ot observed NA =not applicable COS= corrected on site R = repeat violation Mark the appropriate points in the 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 c R u N 0 A 0 u N A 0 Employee Health T s (F =degrees Fahrenheit) T s v"' I. Proper cooling time and temperature 12. iVIanagement, food employees and conditional employees: •/ ,_... k.nowled!!e. responsibilities. and reporting ...... 2. Proper Cold Holding temperature(41 °F/45°F) 13. Proper usc of restriction and exclusion; No discharge trom v eyes, nose, and mouth , 3. Proper Hot Holding temperature( 135°F) Preventina Contamination by Hands " 4. Proper cooking time and temperature 1 .-1 I 14. Hands cleaned and properly washed/ Gloves used properly lo 5. Proper reheating procedure for hot holding ( 165°F in 2 ~ 15. No bare hand contact with ready to eat foods or approved / Hours) alternate method properly followed (APPROVED y N ) " 6. Time as a Public Health Control; procedures & records Highly Susceptible Populations Approved Source ~ 16. Pasteurized foods used; prohibited food not offered Pasteurized e1!!!S used when required 7. Food and ice obtained from approved source: Food in v"' good condition. safe, and unadulterated: parasite Chemicals destruction ~ /' 8. Food Received at proper temperature vt 17. Food additives; approved and properly stored; Washing Fruits & Vegetables Protection from Contamination .,/f I 18. Toxic substances properly identified, stored and used ,/ 'I 9. Food Separated & protected. prevented during food Water/ Plumbing preparation. storage. display. and tasting v 10. Food con~urfa~nd Returnables: Cleaned and v"" 19. Water trom approved source; Plumbing installed: proper Sanitized at ') · ~temperature backtlow device v-~--" II. Proper disposition of returned. previously served or ...... ~---20. Approved Sewage/Wastewater Disposal System, proper reconditioned disposal Priority Foundation Items (2 Points violations Re~ 11ire Corrective Action within 10 days 0 I N N c R 0 I N :-1 c R u N 0 A 0 Demonstration of Knowledge/ Personnel u N 0 A 0 Food Temperature ControU Identification T s T s v~ 21. Person in charge present. demonstration of knowledge, ,/ ...... 27. Proper cooling method used: Equipment Adequate to and perform duties/ Certified Food Manager (CFM) Maintain Product Temperature v 22. Food Handler/ no unauthorized persons/ personnel i V' 28. Proper Date Marking and disposition Safe Water, Recordkeeping and Food Package v 29. Thermometers provided. accurate, and calibrated; Chemical/ Labelina Thermal test strips ~r 23. Hot and Cold Water available: adequate pressure. safe Permit Requirement, Prerequisite for Operation .,/' 24 . Required records available (shellstock tags; parasite ·vr 30. Food Establishment Permit (Current & Valid) destruction); Packaged Food labeled Conformance with Approved Procedures Utensils, Equipment, and Vending { 25. Compliance with Variance, Specialized Process, and c./ 31. Adequate handwashing facilities: Accessible and properly HACCP plan: Variance obtained for specialized supplied. used processing methods; manufacturer instructions Consumer Advisory v" 32. Food and Non-food Contact surfaces cleanable. properly designed. constructed, and used 'f 26. Posting of Consumer Advisories; raw or under cooked ,1 33. Warewashing Facilities; installed. maintained, used/ foods (Disclosure/Reminder/Buffet Plate)/ Allergen Label Service sink or curb cleaning facility provided Core Items (l Point) Violations Require Corrective Actio11 Not to Exceed 90 Days or Next lnspecrio11 , Whichever Comes First 0 I N N c R 0 I N N c R u N 0 A 0 Prevention of Food Contamination ~ N 0 A 0 Food Identification T s s t/ 34. No Evidence of Insect contamination. rodent/other v 41.0riginal container labeling (Bulk Food) animals \, 35. Personal Cleanliness/eatin~. drinking or tobacco use Physical Facilities "' 36. Wiping Cloths; properly used and stored \ 4::!. Non-Food Contact surfaces clean r 37. Environmental contamination 'l 43 . Adequate ventilation and lighting: desionated areas used v 38. Ap_proved thai\ ino method 44. Garbage and Refuse properly dispo~ed; facilities maintained Proper Use of Utensils l 45. Physical facilities installed. maintained. and clean ,v / 39. Utensils, equipment. & linens: properly used. stored. v 46. Toilet Facilities; properly constructed. supplied. and clean dried. & handled/ In use utensils; properly used ,,v 40. Single-sen ice & single-usc articles; properly stored / 47. Other Violations and used v Received by: MJ LIL Print: Title: Person In C harge/ Owner (signature) ( '" Inspected by: Vi::J jlv~~ rns Print: ~\)l'J-1 'Phil-U:O<) Business Email: {signature) Form EH-06 (Revised 09-201-!i}~ I I