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HomeMy WebLinkAboutMC SNOWCONES 2017.08.14V'J"fU fC/"7'f ,....,..". Dallas Coun~Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 1.'77:\.sTE.\1.\1(2~2~\\BK:560tWlDS'TX75207 21.t-819-21IS FAX:21.t-819-2868 ~t~J '-f _/'71 Til11e in I Tllnc out:I License Penlllt ~I hI.T,pe I R!:-ok C .ttegor:Page l_of!_ / Pu rDose of InSDection:I I i-Compliance I VI 2-Routine I 3-Field In\'esti!!ation I I 4-\'isit I I 5-0ther TOTAL/SCORE ESljf(~I,llent~I")W({'fJ.11!..~I Cl)~O~~rc~Y1(<-.,-~J *:'\umhrr of Repeat \'ioialiolls:__ ./;\lIl1Iher of ,'iolatioll'COS:--(9Phys~4r~:I-Q~IAU Y,r'k l.J ~{County:M vJ 1~)Code:P6)7;:2 -252 ...9J 111 FoIlO\\-IIJl:Yes Cu.,·<~·~''3),~.~()(circle olle)....• Compliance Slatus:Out not In compliance 1:>0 in ~omphance ;\'0 not ob,ened :\'/\=nut app"cable COS =corrected on site R repeJt "lOlation Mark the aoorooriate ooillls in the OCT box for each Ollmbered item Mark''/'n checkl1lark 111"DDroonate box for 1:\'•••••.0 ..•••.r\.COS \·tark an asterisk'*.111aooroonate box for R Priority Items (3 Points)violatiolls Re'Jllire Imlllediate Correcth'e Actioll IIOttO exceed 3 {lays Comlliiance Status Comnlillnce Status 0 I N -;C Time and Temperature for Food Sarcty R 0 I -;-;('Rl!N 0 A 0 L :-.0 A 0 Employee Health T ~(F =d~grce'Fahrenheit)T S I.Proper cooling time and temperature I~.\Ianagement.food employees and conditional employees:",l,.-V kno\\leduc.r~sponsibilities.and reportinu 0 Proper Cold Holding temperature(-+I F -+)F)VI,.-13.Proper use ofrcstriction and exclUSIon;~o discharge fromvI.c\es.nose.and mouth vi 3.Proner HOI Holdinu tenmerature(135'F)Preventin!!Contamination bv Hands ,/-+.Proper cookll1!!time and tcmperalUn:I/r 1-+.Ilands cleaned and properly \\ashed.Glovcs u>cd nrooerlv I/v 5.Proper rehcatlllg procedurc for hot holdlllg (165'F III ~'vt 15.~o bare hand contact \\Ith ready to eat foods or appro'ed Hours)alternate method properlv 1'0110\\cd (APPROVED Y N ) ./6.Time a>a Public Health Control:procedure>&record::,llighh Susceptible POllulations Appro.ed Source vf 16.PasteuriLed foods used:prohibited food not offered Pasteurized CQUS used \\hen required 7.Food and ice obtained li'om appro,cd sourcc:Food in •••11'good condition.safe.and unadulterated;para"te Chemicals destructioll ,/8.Food Rccei,ed at proper temperature vi'17.Food addltl\cs:apprO\ed and properly stored:Washing Fruits &Vegetables Protection from Contamination vr IR.To.'(ic substances properlv identilied.stored and used ,,"'"9.Food Separ,lted &protected.pre\ented dUring food \,aterl Plumbing oreoaration.,tora1!e.disolay.and tastinl! ,1/10.Food eonta~ur~1 Returnables:Cleaned and V 19.Water Irom appro'ed source:Plumhing installed:proper SanitiLed at ()pllmltemperature backtlo\\dc\ice II.Proper disposition of retllmed.pre,iousl:>en cd or vV :W.Appro\ed Se\\age V,astc\\,atcr Di>posal System.proper )reconditioned di>posal Priority Foundation Items (2 Points)violatiulls ReI lIire Correctiw!Actioll with ill 10 days 0 I "-;('R ()I ""('Rl'"0 A 0 Demonstration of Knowledgel Personnel t :-.0 .\0 Food Temperature Control!Identit1cationT~-----~-T I--S \V 21.Person in charge pre:-,enl.demol1:,tralion of kno\\ledge.V~:7.Proper cooling method u,cd:Equipment Adequate to,and oerlorm dutie"Certified Food ~Ianal!er (CF;'.i),\I,IIntain Product Temperature ,1/22.Food Handler no ullauthoriled pe"ons personnel v :~.ProneI'Date :Vlarkill1!and disposition Safe Water.Recordkeeping and Food Package v-2').Thermometers pro'ided.accurate.and calibrated:Chemical Labelin!!V Thermal te,t ,trips VV 0'Hot and Cold \V,lter a\ailablc:adequate pre"ure.safe Permit Requirement,Prerequisite for Operation_0. \,.V 2-+.Required records a,ailahle (shellstock tag':parasite l'30.Food Establishment Permit (Current &Valid)destruction):Pack31!ed Food labeled -11 fJ Conrormance "ith Approved Procedures L'tcmils,Equipment,and Vending 25.Compliance \\Ith Variance.Special lied Proce>s.and /'31 Adequate hand\\a,hing facilities:AcceSSIble and properlyI-IACCP pian:Variance obtaincdlor special lied V supplied.usedDroccs;;;ilH!methods:manuElclurcr in'lructiollS COIISUmer Advisory V'32.Food and '\on-Iood Contact ,ur"lces cleanahle.properly dC:-'lgned.constructed.and u:-,cdvr26.Posting or Consumer .\d,isories:ra\\or under cooked V 33.\\are\\ashmg FacilIties:installed.malntall1ed.u,ed, foods (Disclo>ureIRel11inder Burret Plate)Aller!2en Lahel Sen ICC,ink or curh ckanin!!"lcilitv prO\idcd Core Items (I Point)Villfflliolls Require CorrectivL'Actioll .\'otto E.xceed 90 Dal's or ,Yex/Illspectioll ,JHlicllel'er COllies First 0 I S -;C R ()I :-.~c R U 0 A 0 Pre,'ention of Food Contamination l'~()A ()Foodldentit1catioll T S T S 3-+.~o E\idL'llee of In:-,cct contamination.rodCll1 'other VI-----+I.Origmal container Iabelll1g (Bulk Food) ,"1/animals,v 35.Per~onal Cteanlinc •.•~'calin!.!.drinkin!.!l)r tohacco lhi.!Phvsical Facilities ,"!,36.\Vioin!!Cloths:Ilf'Ollcrlv used and ,tared y -+2.'..on-Food Contact surl'tces clean 37.En\irol1l11cntal COlllallllllatlon "-+3.Adequate \cntilation and li!.!.htil1!.!:desiunated 3rca~lIsed ""3R.AODro,cd tha\\in!!method "-+-+.Garbaue and Refuse properl)dispo,ed:I"cditle,maintaIned Proper l-se of Ctell.ils \.-+5.Pln,ic,,1 ",cil'lle,installed.maintaIned.and cleanVl'9.l'tellsib.equipment.&IlI1ens:properl,used.>lOred.~1/-l(l.Todet Facditles:properl,colbtructed.supplied.and clean",dried.&handled In the tltcnsd~:properlv L1~cd ~II 40.Sinule-s,:,n ·cc~,-use article,:properl,stored ~v -+'.Other \'iolations ,.,~tdA,ed I Received by:~lJ,(J j ~~\/Pt;{a PI U t>j I-/c /I Flu.vt Jf Z Title!)7~~111C~1;;:/0\\ncr(signature),./-II Inspected by:IJ\r-(~\)1~J\_~Prinl:~Ij 'h;,HllLU O~Businl;s Email: (signature) Form EH-06 (Revis d 09-201S\'_./,I I ,