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HomeMy WebLinkAboutSPRINKLES ICE CREAM 2017.08.30Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:\.ST[.\I:\IO:\S FR\\Y..R.\l607.D.\LLAS.TX 75207 21.t-SI9-2115 FAX:21.t-819-2868 ~,t~3l)"1r I Timc in:I Time out: "I Llcense'PennJt n 199~I b1.f)pc I RIsk.C<ttegO!")Pagej of~ Purposc of Inspection:I I I-Compliancc I \.Ii 2-Routinc I 3-Field Investigation I I 4-"isil I I 5-0ther TOTAL/SCORE Establi~f1ltr .W E£LRClP-fl Contact O~z;;nS.J1.J S.,V \lIl1Iher or Repeat \'iulation,,__.IY/~;:-.,)/J7~LJ(.\lIl1Iber of \iolatio",COS:__CJPhysicalA{Jdress:6Lji3 mESllV-...I I CCJ;5~,JkJlht~1t~~1P'~/Lf'3Dq.-CCC L/I Follo\\-up:Yes :"io (cirdc one) Compliance Status:Out ~not in cnmpliance I\,111 complikcc \'0 =nN ob>en ed ;\.\nLltapplicable COS COITCl.:tt.'d on site R =repeal \-Iolation Mark the alloroori.te ooints III the OCT box tor each numbered Item Mark''/'a ehec~mark in "OllrllDnate bo~tor 1:\'.\'0.:"iA.COS 'v1.•r~an asterisk'*.in aODroDriate box for R Priority Items (3 Points)violatinlls Re lIire Immediate Correctil't'Actioll 1I0t to exceed 3 day.~ Comnliance Status Comoliance Statll~ 0 t N ~('Time and Temperature for Food Safety R ()I '"'"C R U N 0 A 0 L :-.0 ~0 Employee HealthTS(F =degree<Fahrenheit)T " '(V I.Proper cooling tllne and temperature ,'-'I 12.\I,"ugement.food employees and conditional employees: kllo\\leduc,rcsPol1~ibilitics,and rcportinu 0 Proper Cold Holding temperature(-II-F -I5'F)L-V 13.Pn.lp~r lbC of restriction and exclusion:I\:o discharge from V C\l.'~.1l0'C.anu mouth rV'3.Proper Hot Holdin~temperature(135'F)Pre"cntin!!Contamination bv Hands V .j Proner cookin!.(time and tcmperature 1-1-1 Hands cleaned and properlv \\ashed Gloves used nroperly I/J....5.Proper reheating procedure for hot holding (165'F in 2 vr 15."0 bare hand contact ",ith ready to eat foods or appro,ed Hours)alternate method oroDerlv 1'0110\\ed (APPROVED y "\]) ",'"6.Time as a Public Health Control:procedure,&record,Highl"Susceptible Ponulations Appro\Cd Source Iv('16.Pasteuri/ed foods used;prohibited food not offered Pasteuri7ed e!!~s used Idlen required 7.Food and ICCobtained fi'om apprO\cd ,ouree:Food in \..1/'good condition.safe,and unadulterated:parasite Chemicals de~trllction ,)/8.Food Receil(:d at proper temperature v+-17.Food additiles:appro\ed and properly stored:\\ashing FrUits &Vegetables Protection from Contamination /f IX.To,ic substances properly identified.stored and used l/9.Food Separated &protected.pre\cnted during f'ood Waterl Plumbing nreoaratioll.stOfrH!t:.disola\.and ta~tin!.! V 10.Food eon.tt,SUrf~1I1d'-Returnahles:Cleaned and V 19.Water from appro\ed source:Plumbing installed:proper•.....Sanitized at DC -ppm tlXnperature v back 110\\del ice V II.Proper di,positi01~turned.prel'iou,ly sen cd or '._..-21l.pproled Se\\age/Waste\\ater Disposal System,proper,/reconditioned di>posal Priority Foundation Items (2 Points violatiom Relilire Correcti",!Actioll with ill 10 days 0 ('I '"('R ()I ,,(RU1'<0 A ()Demonstration of Kno"ledgel Personnel L ,0 ;\()Food Temperature COlllrOV IdentificationTS~--------T --l-S -V 21.Person 111 charge prc!'lcnt.demonstration or kno\\ledge.,.,v ~7.Proper cooling method used:EqUipment Adequate tovVandDerl<1r1nduties,Certified Food ~Ianauer (CF\I)~l"intain Product Temperaturev2::!.Food Ilandicr no unauthorized persons personnel "'~~X.Proper D~HC~larkll1!!and disposition Safe Water.Recordkeeping and Food Package l..[/o 29.Thermometer,pro\ided.accurate.and calibrated;Chemical Labelin!!Thermal test strips V 0'Hot and Cold Water al ailJble:adequate pressure.safe Permit Requirement,Prerequisite for Operation_J. ~-I.ReLJuired records a\ailable (shelbtock tag':parasite .r 31).Food Establishment Permit (Current &Valid).i-"destruction):Packaged Food laheled -11 f~ Conformance"itll Approved Procedures Utensils,Equipment,and Vending ~5.Compliance \\ith Variance.Specialized Process.and l-V"31.Adequate hand\l ashing facilities:Accessible and properlyI-L\CCP plan:Vanance obtamed l'or speeiali/ed Droces~in!.!method,:manufactun:r instructions suppll~d.used Con~umer Ad,i~o,!'V V 32.Food and ""on-lend Contact surfaees cleanable.properly designed.cOIbtructcd,and usedr26.Po~ting or Con~umer Ad\l~orie~:nl\\or under cooked v~33.Warellash111g Facilities:installed.mainta111eti.usedl foods (Di,closure Reminder·Buffet Plate)\lleruen Lahel Sen Ice ,ink or curb ckaning !;Kility pro\ided Core Items (I Point)Violatiolls Require Corrective Actioll ,vot to Exceed 90 Days or Nexrlllspccrioll.WhicJre"er COllie,First 0 I 1\~('R 0 I :-."c ItV:0>0 ;\0 Prevcntion of Food Contamination l '"0 A 0 Food IdentificationTSTS v"3-1 ;-';0 E\idenee of Insect colltdminmion.rodentiOther 1/'''''-II.Onginal container lahcl111g (Bulk Food) animab u 35.Personal Cleanllne"eatln!:!.elrinkin~llr tohacco u>e Phvsical Facilities../36.\\,iDln!.!Cloths:prollerl\'used and ;,toreel v -12."on-Food Contact ,urlaccs clean "h 37.En\irol1lllcntal contamination \Ii'-13.Adequate \cntilation and lightinu:de~il!natcd area~used V 3H,ADorm cd tha\l in!.!method v -1-1.Garba!.!e and Reflbe properlv di,po,ed:facilities maintained Proper l\e of ltensils ./-IS.Ph"ical 1~ICdltles installed.mamtained.and clean \IVI 39.Ctensils.equipment.&lincn,:properly u>ed.,tored.v -16.Toilet Facilities:properly cOIl>tructed.supplied.and clean ./dried.&handled In usc lItell'\ds;nroperl\'lbC'd ./ f7 4(J..~l1glc-~cl"\icc &single-lI<"c artick'\:properly ;,tored '".j"Other \,iol.nloll'i.I aJld u·d .V Received by:t1'__\l)~I .\-/Print:Title:Person In Charge!0"ncr (signature)h - Inspccted by:IK--~ J\J ~V.L:fL~_l,-P-rint:~v(..l.,MlIL1.H~Bu'\ineo;;"i Email: (slgn.llure) ".:$".Up",;- Form EH-06 (Revised 09-2015)/I -r I