Loading...
HomeMy WebLinkAboutPRESTON HOLLOW CATERERS 2017.08.31Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:\.STDI.\lO:\S FR\\Y.,R;\1607,DALLAS,TX 75207 21-t-SI9-21IS FAX:21-t-SI9-2868 ~c:,-,1 I'l~I Tim~in r Time out:,I Lic~ns~Permit ~7~}2Q I E,1.T)Jle I Ri:-,kCategor)Page L ofL-')'-, Puroose of Insoection:I I I-Comoliance 1'\/1 2-Routine I 3-Field 1m esti!!:Ition I I 4-Visit I I SoOther TOTAUSCORE mliShment ~al~Lf_;...(.'Ar£f(ER5 I Contact 0\\n,r ~al11~:lIJ"'1nJ)'itrl I *.\umber of J{cpcat \'iolatiolls:__ i2:;n)../;.._.'jeAN ,(:"lumber of Violations COS:-- PhY~~"l'111 ~t151.leM County:rk I 7.f/ftr P~'j L/-p'\C:C·-·'31Lflj I Follm,-up:Yes D.,L~Ii It.{..,_1'I'Ef;5#ff1 f.{-'/t..:.'.J :\0 (circle one) I not ohseJ"\ed :'<A=nol applicable COS =corrected on site R =repe31violationComplianceSlatus:Oul =nOIIn comphance 1:"1'in compliance :\0 Mark Ihe annronriale Dointsin Ihe OVT box tor each numb~red !lem Mark ..".a checkm.trk IIIannronriate box II'r ItI.'.:\0.:"1',\.COS Mark an aSlcnsk .*.in aD"ronriate box for R Priority Items (3 Points)violations Re uire Immediate Correct;"e 4ction /lot to exceed 3 days Comoliance Statns Comuliance Slatus 0 I N "C Time and Temperature for Food Safety R 0 I "S C RUN0A0l"0 A 0 Employee HealthTs(F =degree,Fahrenheit)T S I.Proper cooling time and temperature [,I~.\Ianagement.food employees and conditional employees:•...1/\v'I kno\\ledge.responsibilities.and reporting 2.Proper Cold Holding tcmperaturc(-II OF -I5'F)17 I II.Proper u'c ofreslriclion and exclusion:l"o discharge Irom""[,.V I e\c').nnsC'.and mouthv~3.ProDer HOIHoldin!!temncrature(135 F)Pre,entin!!Contamination b,'Hands,4.Proper cookill!llimc and tcmoeraturc .0 1-1.Hands cleaned and Droperlv washed/Gloves used properlv If"5.Proper rehealing procedure lor hOIholding (165'F ill 2 J IS.No hare hand col1lact wilh ready to cal foods or approved Hours).lllernale mel hod proDerl,follOl,ed (APPROVED y N ) v 6.Time as a Public Health Conlrol:procedures &record,Hi~hl\'Susceptible Ponulations Approwd Source ~,}'16.Pastwrized foods used:prohibited food not offered PasteuriLed e!!gs used when required 7.Food and ice obtained from appro'cd source:Food III Ill/-good condillon,safe,and unadulteraled:parasile Chemicals destruction ./8.Food R~ceived al proper lemperaturc L ~ 17.Food additives;approl cd and properly stored:Washing Fruits &Vegetables Protection from Contamination ,-t 18.Toxic sub,tances Droperlv identilied.slored and used v ....'J.Food Separated &proteeled.prelentcd during food Walerl Plumbing preparation.stora!!e,disnlav.and tasting-10.Food contr-/('rfac:~~ifi1a1)fcS'.Cleaned and \.,.•..•..19.Water from approved source:Plumbing installed:proper./ Sanitized al '-'",emDcralUre backflolv del icc y/II.Proper disposition of relumed,prel'lou,ly served or '-"20.Approved Se"age/Wastewater Disposal Syslem,proper reconditioned .J disDosal Priority Foundation Items (2 Points violatio/ls ReI uire Corrective Actio/l withi"10 days 0 I ;\'Ii C R 0 I "'Ii r RUN00DemonstrationofKnowledge/Personnel l ;\0 A 0 Food Temperatnre ControU IdentificationT~~T ~1-~ ..,.v 21.Person in charge present,demonstration of kno\\ledge..•...27.Proper cooling method used;Equipmel1l Adequate to-and perform duties Certified Food \lanager (Cn'l)iviailllain Product Temperature.,22.Food Handler/no unalilhori/cd pcrsons,personnel .28.PrOneI'Dale iVlarking and disposition Safe"ater,Recordkeeping and Food Package ,!..,'29.Thermomclers provided.aecurale,and calibrated:Chemical Labelitt<'Thermal test strips'-'Hot and Cold WaleI'alailable:adequ.ue pres;urc.sale Permit Requirement,Prerequisite for Opera lionl'_J. t-V 24.Required records available (shelbtock tag;:para,ile ~r 30.Food Establishmenl Permit (Current &Valid)destruction):Packo~cd Food laneled III~t·Conformance \\ilh Appro'ed Procedures Ulensils,Equipment,and Vending 25.Compliance \\ith Variance,SpeclaitLed Process.and ./31.Adequale hand\\ashing facililics:Accessible and properlyI-I.\CCI'plan:Variance obtained for speciaillcd .., processinu methods:Illanufacturer instructions ;upplied.used Consumer Ad,isory ../32.Food and :-ion-food Contact surl11cescleanable.properly de,igncd.constructed.and used:p 26.Posling ofConsum~r Adl isories:ra\\or undcr cooked 33.Warell ashing Facililics:installed.maintained.used/ foods (Disclosure Reminder Buffet Plate)Allcr~en Lanel "Sen ice sink or curb cleanin!!facility provided Core Items (l Point)Violariom Require Corrective Actioll ,'I,'otto Exceed 90 Dal's or Next illspectio/l,JJ-1.icltel'erCOllies First 0 I :-l :;C R ()I ;\,C RU"0 0 PreHntion of Food Contamination l 'Ii 0 \0 Food IdentificationTsT~1/3-1.1\0 Evidence of Imect conlaminalion,rodent 'Olher /oj I.Onginal contallla labeling (Bulk Food)0/animals~3S.Personal Cleanliness'catinQ,.drinkin!:.!or lohacco u~~Ph\"sical FacilitiesV36.Wipin!!Cloths:properlv used and stored ./-12.:\on-Food Conlact surfacc,clean..37.En\ironmenral cont~Hninatlon If'-13 AdeQlIale I ellllblion and lialllJllu:designated areas usedl.-38."pprOl cd lila\\illl!mel hod •...,-1-1.Garba!!e and Refu>e properlv dispo>ed:lacil!lies maintained Proper l'sc of lJtensils ,v -15.Ph",ical Etcilities installed.mailllained.and clean 'It"./3'1.Ltensils.equipment.&linens:properl,l"cd.slored.II' ,-16.Todel Facilttle;:properly con,lruclcd.supplied,and clean dried.&handled:In u;e lIlel1>"s:nronerlv used ~40.Single-service &singk-u>e a~ttcle,;properl}>t()fed L-V -17.Othcr ViolatIons and used o.• ReceiYed by:~(II!;;..y,'I1-rflLlO\Prin'(:lCi")r.l\\.c~~1 Tille:Person In Charge/Owner (~lgl1ature)-- Inspected by:j'F::-/l r\L1 L7 Print:~\.:iN p i~-w()".:;BLI'iinl'''~Email: U.ignatureJ ~'.._""-'1') Form EH,06 (Revised 09,2015f../r 1