HomeMy WebLinkAboutEDIBLE ARRANGEMENTS 2017.08.21Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2.177:\.STE.\L\IO:\S FRWY .•R:\I607.D.\LLAS.TX 75207 21-1-819-2115 FAX:21-1-819-2868
"es'2rrl I Timc in:I Time Ollt:
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License Pennlt a 78rl I
1,1.'1)PO I R"k C,llcgon PageL 01'/_
"Puroose of Insoection:I I l-Comlliiancc Il/l 2-Routine r 1 3-Field In\'t'sti!!ation I I 4-\'isit I I 5-0thcr TOTAUSCORE
Est1!})net3""alll~/lr7r1lW (J:)./j.-I C~l7rU3)al;2\lJ~D I *"umber of I~('p(':t[\'iulalion~:__
I L~...'OY15 ./~lImh('r ofYiolations COS:CO--
PhYSiC"&11~S;I/)E.71 flrtA:I 7J;5/i/l!iZ514wA1,~f.,51 P2l1---?ir/f fj b CO I FoIIO\\-up,,C,
\'0 (circle one)
Compliance Status:Out not In cnmplialKc 1:'1-in comph!.lce 'i0 not ob~cf\cu :>i.\not ,lppllcabk COS ~correded on site R repeat \lolation
Mark the appropnate point;in the OCT box "If each nnmbered llem 'v1ark 'v"a checkll1ark in aoor,IPnate hO\for l'i.'i0.'A.COS \Iark an asterisk'*.in annropriate bo"for R
Priority Items (3 Points)violations Require Immediate Correctil'(!Actio/1 not to exceed 3 days
COll1llliancc Statlls Comoliance Status
0 I 'I "('Time and Temperature ror Food Sarcty R 0 I ""('RV1'1 0 A 0 L .'\0 ..0 Employee Health
T S (F =degrees Fahrenheit)T S
v"I.Prop!.!f coollllg lim!..!and tcmpt:rature V 12.\l,lIlngement,food ~mJlloyees and conditional employees:.,..
kno\\leduc.rc~ponslhilities,and reportil1!.!
2.Proper Cold Holding temperaturc(-lIeF -IS-F)•....V 13.Proper lise of rc~trictioll and exclusion:1'\0 discharge fromV'C\CS.no~c.,:l.Ild mouth..,3.ProneI'Hot Holdinu tenmcrature(135"F),PrcHlltill!!Contamination by Hands
./-I.Proper cookllli!time and temperature 'f 1-1 H,lIld,cleaned and properly ",ashedl GIO\es used properlv
""1/
5.Proper reheating procedure for hot holding (165'F 1112 vr IS.'0bare hand contact \\ith ready to eat foods or approved
Hours)alternate method properly 1'0110\\ed (APPROVED Y 1'1 )
"6.Time as a Public Health Control:procedures &record~Hiehh Susceptible Populations
ApllroHd SOllrce {16.Pa,teuri7ed foods used:prohibited f()od not off'ered
Pasteurized et!!.!slIsed when required
7.Food and ice obtained from ,1ppro,ed source:Food in
",'"good condition.sare.and unadulterated:parasite Chemicals
destruction
./8.Food Recei,cd at proper temperature '1 17.Food addltl\es:apprO\ed and properly stored:\\'ashll1g Fruits•....
&Ve~etables
Protection rrom Contamination 0 IX.Toxic substances propcrlv idontified.stored and used
(..oJ,9.Food Separated &prOlect~d.pre,cmed during rood \'v :ttcr!Plu mbing
preparation.storaQe.display.and ta'tin~
t.-v 10.Food com~~rrr;~}Returnahles :Cle,lJ1ed and '-'v-19.\\ater rrom appro\'ed source:Plumbing installed:proper
Sanitized at 1(,oonuellll1erature hackllo\\d~\icc
t,.,\.0/II.Proper disposition 01 returtled.pre"iolbly S~f\ed or ",1./20.Appro'cd Se"age Waste\\ater Disposal System.proper
reconditioned di,po5al
Priority Foundation Items (2 Points)"iolat;OI'5 Re,lIire Corrective Action within 10 days
0 I :-."('R ()I :-;,C Rt'1'1 0 A 0 Demonstration of Knowledge!Personnel l .'0 A 0 Food Temperature Control/IdentificationT.,-------.....!.f--.-,_j_-----;;21.Pl.!rSOIl111charge pre~enL dell1on~tration of kllo\\ledge,y V 27.Proper coolll1g method used:Equipment Adequate to
and perfllrl11 duties Certilied Food ~Ianauer (eF\I)\1.1intain Product TelJ1ll~rature~~~Food lIandler;no unauthorJ/ed p~r'Olh personn~1 v 2X.Proller Date ~larking and disposilJon
Sarl'Water.Rccordkeeping and Food Package .•...V 29.Thermometers pro,ided,accurate,and calibratcd:Chemical
Labelin!?Thermal te't strips
.,I ~,Hot and Cold \\'ater a\adahle:adoquatc pressure,sare Permit Requirement,Prerequisite ror Operation_0.
1,.1'2-1.ReqUIred record,a,ailablc (shollstock tags:parasite {-30.Food Establishment Permit (CulTent &Valtd)de5trLlCtion):Packaged Food labeled
'1l 11
Conrormuncc with Approved Procedurc,(;tensils,Equipmcnt,and Vending
25.Compliance \\ith \ariance.Speclall10d Proce,s,and 31.Adequate hand\\a,hing "lcililJc"Acce,slble and properlyHACCPplan:Vanance ohtained for speclali/ed ~V
proce')sin!!methods:manufacturer instrl1ction~,upplied,u,ed
Con,u mer Ad,isory ",V 32.Food and ""on-food Contatt ,url:1ce,cleanable.properly
dc\igncu.cOIblructed.and llst!d
vf 26.Po:-.ting of ConslImer .\(_h isories:rm,or under cooked ......1.-33.\\ar~\\n~hing Fatiliues:in~tal!cd.m3l11taincd.lIsedl
roods IDi,closure Reminder Burret Plate),Alleruen Label Sen icc >Ink or curb cleanin~f'acdit\'pro,ided
Core Items (I Point)Violariolls Reqllire CorrectiVl'Actioll iVot to Exceed 90 DflJ'Y or I"ext IlIsDectioll,In,icllel'eT Comes First
()I :-."c Il 0 t :--,c Rt:~0 i\0 Pre\'ention or Food Contamination r "0 \0 Food IdentificationT~T S
/1.
3-1.:-';0 E\idence of In~eCI ,ont~lll1ination.rodent other "'I .....-II.Original contall1er labeling (Bulk Food I
nnil11ab
V 35.Personal Clealllll1e~~e,ttillu.drink1l1t!or tobacco tI~e Ph\'sieal Facilitiesv36.WipinQ Cloth,:properly u,ed .lnd ,tnred ./-12.'nn·Food Contact ,urfaccs clean
II'37.Em irol1mcntal cont~lminatlon V -u.\c!equnte \entilation and liuhtlll!!:de~iul1ated arca~usedV3~.\Pon)\ed thm\ill!!Illethod •...,,-I.G.lrbaue and Roll"e properl\di,p(hed:facdilJc,lll.lintall1ed
Proper l'se or Utensils I.--15.I'h"ical racditie>in,talkd,nl.lllllained.and clean
\VI 3'.1.L'ten,ils,equipment.&Imen,:proper!}u,ed.stored.1/-16.Toilet FaeilllJe,:properl}con,tructed.supplied.and clean
dried.&handled In tl~C uten:,ils:properl"used II ,
11 -10.Single-,en icc &,ingle-u,e ar11cle,:pl'l1perl),wred V -17.Other \'iolalJlln,..
and u,ed .
Receind b~~!~/1h~0.(jj_Je.f./;-_-_J>ri~t:Y~-1 (1\(I (_e)Ili \\[II J (TitlPi'J>erson In Charge!Owner
(Slgnalllr~)~Ii~I('/(I£,,-tl,'/
Inspected bY~I ~.Il)~Wj P('1bAi f111UI Q;;Bu~jneo;;o;;Email:,
(:'Ignuturc)I
Form EH·06 (Revised 09-2015)/,I ,