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
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Time out:,I Lic~ns~Permit ~7~}2Q I
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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.
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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