HomeMy WebLinkAboutPLAZA HEALTH FOODS 2017.08.25Dallas County Health and Human Services -Envi"onmental Health Division
Retail Food Establishment Inspection Report
2377:\.STE:\I.\IO:\S FR\\Y ..R'\I 607,D.\LLAS.TX 75207 21~-819-2115 FAX:21~.819.2868
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Purpose o(Inspection:I I I·Compliance I \/1 2-Houtine I IJ·Firld Imestigatioll I I 4-Yisit I I S·Other TOTAUSCORE
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Contact Oil ner ;\:all1~:
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Cfh ,.,;w,{lJ f ./:'>U111her "r Yioiations COS:--/Phy~ical Addres~,rl P ~wi Uh~\J~\~itM0tlvY,L~~~..,rhOll~:Follo\l-up:Yrs~q-,mA (/V :"0 (circle one)
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Compliance tatus:Out =nOl in compliance :'I'0 =not obse •.••cd :'IA n(.t applicable CO'>=corrected on site R =repeat'iol3tionMarktheappropriatel'oints IIIthe OlT bo,for each numbered item Mark 'v"acheck mark in appropriate 110,fur I:".:'1'0.'\'A.COS \lark an asterisk'*.in aplJropriate box for R
Priority Items (3 Points)lIiolations Re uire Immediate Correctil"e Actioll II0tto exceed 3 dars
Conmliance Stlltus Compliance Statu.'
0 I N "C Time and Temperature for Food Safe~'R 0 I ;\"C R,~0 A 0 L l'0 A 0 Employee HealthT~(F =degree,Fahrenheit)T S
VV I.Proper cooling time and temperature vV 12.\Ianagement,food employees and conditiol13l employee,;
kno"ledge.responsibilities.and reportin~
2.Proper Cold Holding temperaturel-ll 'F -I5'F)V 13.Prop~r use of restriction and e,elusion;;0.;0 discharge IromVI,V V eves.I1(1SI.:.and mouthV3.Prooer Hot Holding temperature(135 Fl PreHnting Contaminal"ion b,·HlInd5
V -I Proper cooking time and temperature V1 14.Hands cleaned and properlv II ashedl Glm cs used properly
Vi'5.Proper reheating procedure lur hot holding (165'F 1112 J 15.~o nnre hand contact"ith ready to cat foods or apprOl'ed
Hours)alternate method properlv follolled (APPROVED y N )v 6.Time as a Public Health Control:procedures &record,Hi£hlv Susceptible Populations
Approved Source vr 16.Pa,teuri/ed foods used:prohtbited food not offered
PastC'uriLed c!.!!!s used when required
7.Food and icc obtained from apprOled source;Food in
good condition.safe.and unadulterated:parasitL'ChemicalsVdestruction
8.Food Recei\cd at proper temperature vt 17.Food additi\es;apprOl ed and properly stored;Wa,hing Fruitsv'v &Ve~ctables
Protection froll1 Contamination v1 IR.To,ic substances properlv identified.5tored and used
9.Food Separated &protected.prel emed dunng luod '''aterl PlumbingVpreparation.storage.display.and tasting
10.Food contact Surla~,Returnables;Cleaned and y 19.Water from appro\'ed source;Piumblllg installed;proper
Sanitized at ~n cmpcrature ./backtlolV de\icc
I II.Proper disposition oHelunled.previousl)sened or /~O.Appro,ed SCllageJWastell'ater Disposal System.properVreconditionedVdisposal
Priority Foundation Items (2 Points)violations Relllire Correcth'e ACTioll with ill 10 days
0 I ;\"C R 0 I ;\"r Rt.:N 0 0 Oemonstr:ttion of Knowledgl'1 Per~onnel l N 0 A 0 Food Tcmpl'rature Controi/ldcnl"ificationT~-----T ~~r---t--
vV ~1.Person in charge prCSL'Ill.demonstralJon of kno\\kdge.~7.Proper cooling method used;Equipment Adequate toandpert(>rIn duties Certified Food ~Iana~er (CF~I)V 1,/~Iaintain Product Temperature
v 22.Food Handler no unaotlwriled persons personnel v'~X.Proper Date .'vlarking and disposition
Safe \\ater.Rccordkeeping and Food Paekagl'
,-"V 29.Thermometer,provided.accurate.and calibrated;Chemical
Lubeling Thermal test slrips
v l'Hot and Cold Water available;adequate pressure,sali.!Permit Requirement,Prerequisite for Operation_J.
y 2-1.Required record,a\ailahle (shclbtock tag,;para,ite vfIIdestruction);Packaged Food labeled 30.Food Establishment Permit (Current &Valid)
Conformance with Appro'cd Procedures Utensils,Equipment,and "ending
r I lJ 2:i.Compliance with Variance,Specialiled Process.and
31.Adequate hand"ashing laci lities:AcceSSIble and properlyHACCPplan:Variance obtained for specialized ..-supplied.usedproce,~in~methods:manufacturer il1.',(rllctioIlS V
Consumer Ad,isor:y V 3~.Food and ;-.ion-food Contact surt'lces cleamble.properly
v de!:'lgned.constructed.and u~cd
26.PO>ling of Consumer Ad,i>orie,;ra\\"or under cooked vV 33.\V:1rcw<lshing Facilities;installed.maintained.lI~ed
f()ods (Disclosure/Reminder Buffet Plate).\Ilcr~en Lancl Sen ice smk or curb cleanilll!13cilit>prol ided
Core Items (I Point)Violations Require Corrective Action .votlO Exceed 90 Days or SextlnspecTion.n71icilel'er Comes First
0 I ;\'I C R 0 I "'"("Rt:!II 0 A 0 Prevention of Food Contamination r "0 .\0 Food IdentificationTST~
V 34..••.••0 E\idcnce of'Insect contamination.rodent 'other -I1.Origmal container labeling IBulk Food)V animals ••.......
v ./35.Per~onal Clcanlllle~s Cal1!1!!.drinkin!!;l)r tobacco U~L'Phvsical Facilities•.....y 3<1.\\'ipinu Cloths;properlv used and stored v -I~.\ion-Food Contact surfaces clean",.37.EI1\'irollmcntal contamInation ._...V -IJ.Adelluate \entilation and lisdninu:dcsi~l1atcd an.:a:,used
V 3X.c\pprm ed thJII in\.!mcthod .~_...-14.Garbaue and Refuse IlrOperl)disposed:tilcllilles maintained
Proner l'se of l'tel15ils v -15.Phvsical f;lcilnie,installed.mamtained.and clean
39.Ltensils,cqutpment.&linen,;properl)used.,tored.X -16.Toilet Facilnic>:properly cOI1>lructed.supplied.and clean,V dned.&handled In use utensils:properly lhed
V -Ill.Sin,llIC-seC!.)ce &single-usc articles:proper!\,ered -I'.Other Violations-.I al).d-tl,ed _-(...V
Received bv::+/...----/'C./"'-:~---"\Print:Tilll':Person In ChargeJ Owner(signature),•....,~
Inspected by:
A~il ,_){)p r:r-I Print:DL ...,-;?/..,./)(/BU!<Iinc"I1!Email:
(signature)~...."t;.A _/)~
Form EH-06 (Revised 09-2015)I -,,
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEM MONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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TEMPERATURE OBSERVATIONS .
Item/Location Temp Item/Location Temp Item/Location Temp
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OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATfENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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Received bY:~')</-r Print:Title:Person In Chargel Owner{signature),,,-7 ••..'
Inspected by:1ft I (jJc'(11~lis ~-'•fr.4'.A
Print:I?'[}IPAf}Ij/)(CeJ\/"v({~Vr:ll-~1<)h1ples:Y N(signature)-I-I I/}n-#collected
Form EH-06 (Revised b9-'l_p1S).,-/I I -\V~.