HomeMy WebLinkAboutTHE SMOKIN' CHEF BBQ 2017.08.11~./l_IV /"/'--'_.,•I I\._,/.
Dallas County Health and Human S~rvices -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-i.STDI.\lO\S FRWY ..R:'II 607.DALLAS,TX 75207 21-t-SI9-2115 FAX:21-t-SI9-2868
DO:-//--(7 I Tim~in:I Time out:~License Permit 'i I
E,t.rype
I
Risk Category Pa"e •01'-1-"-
PurDose of InSDection:I I I-Comllliance I VI 2-Routine r 13-Field In\'cstieation I I 4-Visit I I 5-0ther TOTAUSCORE
EstaiJl!t NS't1DJ~JAi 0tEF B8Q_I Co~:ct,O\\ner "amc:.I
*~LllI1hcl-of R('peat Yiolatiolls:__nCd'\(~{~\\\\c.hsJ~'1 ./:'lumber of '·;ol ••tions COS:--
~?Sic_,tl Address:,QJ.:a~I City County:
17i~~e7 I 'lInter)~3r;-3~~71 Follow-up:Yes
.0 f i2'_?v.,c.I C,,'t"~\:t"j;..(~·"I.S",..,Il(__:\·0 (circle one)
"-Compliance Statu:Out -not in compliance 1:"1 111compli~lIlc :\0 not ob,cned :,\,,\=not applicable COS corrected on site R =repeat'iolation
Mark the appropriate points in the Ol'T box for each numbaed item '.1ark ../.adtcckmark 111aoprvDnate box for 1:'1,,-"0.'-"A.COS I\lark an astensk .*.m "DPronriate box lor R
Priority Items (3 Points)vio/ati(lm Re,uire Immediate Correctil'e Action 1I0ttO exceed 3 days
Comnliance Status Comoliance Status
0 I N "C Time and Temperature for Food afety R 0 I ""('R
V 0 A 0 l'"0 A 0 Employee HealthTS(F =degrees Fahrenheit)T s
I.Proper cool111gtime and temperature ""I~:\Ianagement.l'ood employees and conditional employees:
I-kn()wlcdl!c.responsibilities,and reportin~
2.Proper Cold Holding tempa:llllre(-11°F -l5"F)".,
i
13.Proper use of rcstriction and exclusion;No discharge tramtIIt"ve..•.nose.a.nd mOllth~3.Proncr Hot Holdin\!tenlOeraturc(135 F)Preventin!!Contamination by Hands.-I.Proner cooklllg time :l.I1d tL'lllpl:rature I ,."..I 1-1.Hands cleaned and properly \\ashed!Gloves used oronerlv
"5.Proper rdH:ating procedure for hot holding (165~F in ~t 15.,"0 hare hand contact with ready to eat foods or appro\'ed
Hours)alternate method properlv follo\\cd (APPROVED Y N )_,6.Time as a Pub"c Health Control.procedures &record,Hil(hlv Susceptible POl)ulations
Appro\cd Sourcl'}16.Paste un Led t'oods used;prohibited rood not offered
PasteuriLcd e!.!!!slIsed \\hen required
7.Food and ice obtained from appro,ed source:Food In
./good condition.safe.and unadulterated:pantSlte Chemicals
destruction
'"8.Food Recei,ed at proper temperature l'17.Food additives:apprm cd and properly stored:Washing Fruits
&Vegetables
Protection from Contamination vi"IX.Toxic substances properlv identified.stored and used
vl-o 9.Food Separated &protected.prevented during tood Water!Plumbing
oreoaration.storauc.disnlay.and tastin!!
",I,10.Food contact surfaces and Returnables:Cleaned and ./IY.Water from appro\'cd source;Plumbing installed;proper
Sanitiled at ppnvtclllperaturc.!back flow device~II.Proper disposition of returned.pre\lOusly sen ed or ",i-'~O.Apprm ed Sewage/Wastewater Disposal System,properl'reconditioned disposal
Priority Foundation Items (2 Points violations Re,lIire Corrective Action with ill /0 days
0 I N "('R 0 I ""('Rl'1'1 0 A 0 Demons!ra tion of Knowledge!Penonnei t:;\0 A 0 Food Temperaturl'ControV IdentificationTS-T S
v ~1.Person in charge present,demonstration of kno,,·ledge...,v n.Proper cooling method used:Equipment Adequate to
and pert'onn duties Certified Food \Ianager (CF:\I)'.Iaintain Product Temperature
V'"00 Food Handler no unauthorized persons personnel ."~R.Proper Date :\larking and disposition
Safl'"ater.Rccordkecping and Food Package ...,.,v ~9.Thermometers pro\'ided.accurate.and calibrated:Chemical!
Lnbelin2 Thermal test strips
\.V ~3.Hot and Cold \Vater a,ailable:adequate pre,sure.safe Permit Requirement,Prerequisite for Operation
""V
~4.Required record,a,ailable (shell stock tags;parasite ..-r 30.Food Estahlishment Permit (Current &Valid)destruction);Packal!ed Food laheled
~f rr Conformance with Appro,ed Procedures Utensils,Equipment,and Vending
I 25.Compliance \\Ith \anance.SpeCialized Process.and
/"31 \dequate hand\\a,hing lacilitie;,:Accessible and properl)HACCI'pian:\'anance obtained for ,peclaliLed
Orth:eS,\II1Qmctho(b:mallutncturcr in...,trllctiol1~supplied.used
Consumer Ad,isory V"'"3~.Food and :--Ion-Iood Contact surl~tces cleanable.properly
designcd.con~trllcted.and used·vr ~6.Postlllg of Consumer Ad,isories;ra\\'or under cooked j,.,ov 30.Ware\\ashing Facilities;installed.mall1tained.used,
l'oods (Di,closure Reminder Burret Plate),Aller~en Lahel Sen ice ,ink or curb cleaning facility provided
Core Items (I Point)Vio/atiollS Require Corrective Actioll .'1101to Exceed 90 Dal's or Nextlllsoeclioll.Wllicl,e"er Comes Fir5t
0 I :-I "C R ()I ""C Rt:N 0 I 0 Prcvcntion of Food Contamination l'"0 "0 Food IdentificationTsT~
",,1/3-1.:\0 E\idencc of In,ect cnntal11ll1ation.rodent other ~"-I1.Onginal container labeling (Bulk Fond)
animaJ:.;
""35.Per"onal Cleanliness,ealln1!.dl inkil1!..!or tobacco U:'l.:/Ph\Sical Facilities-r;Lr 36.Wit)lnu Cloths:properly u,cd and ,tared V ,--I~."on·Food Contact surtaces clean
V ,_37 Em lronmental C(1l1tal11ll1.1tlOl1 v 43.Adequate,entilallon and liuhtine;desig,wted areas used7ox.'\I)nrt)\cd tha\\IIlg methud ""-1-1.Garbage and Reru,e properl\'disposed:facilities maintained
Proper ('se of Utensils ~45.Phvsieal lacilllic,installed.maintained.and clean
LII'19.t.:tcnsi"-equipment.&IlItelt';properl)used.;tored.1-'''''-10.Toilet Facilltie,:properly constructed,supplied.and clean
J dned.&handled In lbt.!utensil",:nr\JI'H:rlv Lhed
"V -III.SlI1gic-,en Ice &,Ingie-u"e articb:rroreri~,toml ,,10'-17.Other Violation,
,tnd L"cd ~
Rmivcd ~fl/;/"//",.1'17 Print:..1 \2 t-\y /~Title:Person Ij Chargl"lwner(signature).••.._'\~I "15'r:'J ~\"("'H.-(_v (.tv:..(
Inspected ~.:jI(_I lt~-f.w (AS Print:liullJ IJJt;J._i.f)C-,Busincs,Email:
(.,Ignatun:)
Form EH·06 (Revised 09-2015).;/t //