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
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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 ,