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HomeMy WebLinkAboutBECERRAS TAMALES 2017.10.21Dallas County Ili:f)and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STEMMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 loei 9..,J(11-Time in: I Time out: ~ LicenselPermit #I Est.Type~iSk Category Page ~of~ Purpose otInspection:I I t-Compliance I VI 2-Routine I I 3-Field InHstil!ation I I 4-Visit I '/1 5-0ther TOT ALISCORE Establishment Name:I cont\cy~~nt~n:; I *Number of Repeat Violations:__WAprP_/yY(1_(1D.1h'I1X /0 ('\J/1 \ol~'(,./Number ofViolations COS:__ Physical Address:I~I'W\l"W1~I CitY/Counr,I Z~~Ph6ne:~~IOW-UP:Yesu.ti Ug-'t:>t1 nI A 9 f 1-+_trJ'J-f ~,(circle one) Compliance Status:Out =not in compliance IN =in compliance ]'i0~'not obser.ed C'iA~not applicable COS =corrected onsite R =repeat violation Mark theappropriate points in the OUT box for eachnumbered item Mark ,./,a checkmarkinanorooriate box for 1:>1,:\0.NA.COS Mark an asterisk'*.in annronriate boxfor R Priority Items (3 Points)violations Reauire Immediate Corrective Action 1I0t to exceed 3 days Compliance Status Compliance Status 0 I N ~C Time and Temperature for Food Safety R 0 I N 'I;C R U N 0 A 0 l'~0 A 0 Employee Health T S (F =degrees Fahrenheit)T S V I.Proper cooling time and temperature t••'/' 12.Management,food employees and conditional employees; knowledge,resnonsibilities,and renorting vl/2.Proper Cold Holding temperature(41 of/45°F)1.1 13.Proper use of restriction and exclusion;No discharge froml..-eves,nose,and mouth l/3.Proper Hot Holding temperature(135°F)Preventim,Contamination bv Hands t,....4.Proper cooking time and temperature -1'14.Hands cleaned and properlv washed/Gloves used properly V 5.Proper reheating procedure for hot holding (165°F in 2 J 15.No bare hand contact with ready to eat foods or approved Hours)altemate method oroperlv followed (APPROVED Y N ) ••.....6.Time as a Public Health Control;proccdures &records Hi!!hlv SusceDtible PODulations Approved Source v{16.Pasteurized foods used;prohibited food not offered Pasteurized eggs used when reauired 7.Food and ice obtained from approved source;Food in good condition,safe,and unadulterated;parasite Chemicals1\....__destruction V 8.Food Received at proper temperature vr 17.Food additives;approved and properly stored;Washing Fruits V &Ve!!etables Protection from Contamination vi 18.Toxic substances nronerlv identified,stored and used ,/9.Food Separated &protected,prevented during food Water/Plumbing.••..preparation,storage,display,and tasting II{ 10.Food contact surfaces and Retumables ;Cleaned and ,•.•,,11 19.Water from approved source;Plumbing installed;proper Sanitized at ppm/temperature backflow device vi II.Proper disposition of retumed,previously served or ,..Y 20.Approved Sewage/Wastewater Disposal System,proper reconditioned disposal Priority Foundation Items (2 Points violations Re,flire Corrective Actioll withill 10 dal's 0 I N ~C R 0 I N 'I;C R U N 0 A 0 Demonstration of Knowledge/Personnel t·N 0 A 0 Food Temperature Control/Identification T s T S )21.Person in charge present,demonstration of knowledge,~27.Proper cooling method used;Equipment Adequate tovandperformduties/Certified Food Manager (CFM)V Maintain Product Temnerature (.....22.Food Handler/no unauthorized persons/personnel •....28.Proper Date Marking and disposition Safc Water,Recordkeeping and Food Package 29.Thermometers provided,accurate,and calibrated;Chemical! Labelin!!,/Thermal test strins •....•23.Hot and Cold Water available;adequate pressure,safe Permit Requirement,Prerequisite for Operation 1/24.Required records available (shellstock tags;parasite 'I..30.Food Establishment Permit (Current &Valid)._.destruction);Packaged Food labeled Conformance with Approvcd Procedures Utensils,Equipment,and Vendingm-}25.Compliance with Variance,Specialized Process,and v.Y 31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized supplied,usedprocessingmethods;manufacturer instructions Consumer Advisory .._.;32.Food and Non-food Contact surfaces cleanable,properly .designed,constructed,and used ~ 26.Posting of Consumer Advisories;raw or under cooked .....•'"33.Warcwashing Facilities;installed,maintained,used/ foods (Disclosure/Reminder/Buffet Plate)!Allergen Label Service sink or curb cleaning facility orovided Core Items (1 Point)Violatiom Require Corrective Actioll Not to Exceed 90 Dal's or Next Illsnectioll,JH,iclle,'er Comes First 0 I N ~("R 0 I N ~C R U N 0 A 0 Prevcntion of Food Contamination l'!II ()A 0 Food Identification T S T S l/34.No Evidence of Insect contamination,rodent/other 41.0riginal container labeling (Bulk Food) V animals V ••.....,.35.Personal Cleanliness/eating,drinking or tobacco use Phvsical Facilities-36.Wipin!!Cloths;properlv used and stored v 42.Non-Food Contact surfaces clean v 37.Environmental contamination l..••43.Adeauate ventilation and li"hting;designated areas used,__38.Approved thawing method •...44.Garbage and Refuse properly disposed;facilities maintained I ..•Proper Usc of Utensils V 45.Phvsical facilities installed,maintained,and clean \.,..oV t(Ilten tis quipment,&linens;properly used,stored,46.Toilet Facilities;properly constructed,supplied,and clean Ure ,$l na led/In use utensils;properlv used v~ LV U<.ing ~"rvice &single-usc articles;properly stored •••.1/47.Other Violations ~1 d usee ~ Received by: ':l..~,~t;(Print:»tt'r(}(V,,~Tiii-Title:Pf}lV'~/Owner(signature)A Inspected by:~12..c;7;/Print:,Pt.v-P..•...•._'!okAY Busincss Email: (signature)./'""J __-o-z..-{,V'--' Form EH-06 (Revised 09-2015)I 'I 1 Dallas County Health and Human Services -Environmental Health Division Ret~il Food Establishment Inspection Report 2377 N.STEMMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 Estabtp;ment Name: ~NW\J". Physical Address:!I City/State:11.I License/Permit #I Page~f"\...e.e...-eWt).,1 l..J ~J-t<t IJAAAo rw.NV!.P {""'\rJ "A. TEMPERA TURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp ---~ ·f /)rAAA MP/')7.u'7_g.. OBSERV AnONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELOW: If',r-.Dt-1.1 /)IJ V i-fAt ~-i\-('W I J ~t .J_/lJ(it 1\I,l V ~-4l (r\n.-:t llAMA v\0+-at hA Y\d .CN ,),...1"1,.,1 A ),I /J V r I 7 Received by:"'",~Jf ~.,Print:-I-N't1rY V~T:-Title@Llr K;~Owner (signature) Inspected by:,t. J~n ~'J:s1 Print:s:ok \L_\Q.J /2 ~0(signature)./'?~_~~~Samoles:Y N #collected Form EH·06 (Revised 09-2015)I I -