HomeMy WebLinkAboutBELOW 40 POKE 2017.10.06VEW O.1e TV pEfo(/--1lr
Dallas County Health and Human~ervices -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'<1.STE;vnIONS FRWY.,R:\t 607,DALLAS,TX 7S207 21.t-819-21IS FAX:214-819-2868
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y~~{I-r1-1 Time in:1 Time out:
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LicenselPermit #1 Est.Type 1 RiskCategory Page10fL
PurDose of Inspection:I I I-Compliance I "f 2-Rout.ine I I 3-Field Investi!!ation I I4-Visit I I SoOther TOTAUSCORE
ESla~L1)W:tf()p~I conta!3wner Name:Pa V 1<-I
*:\umber of Repeat Violations:__-P Y)VI Lf v'Number ofViolations COS:--0PhYr..a~s'5 ·I-hLLlA~r 1 fMC\iE{s-;;;;-R 412ftVA p~e;4-~q'-lf).ol Follow-~p:YesIIn<••••No (ctrcle one)
Compliance Status:Out =not incompliance IN =incamplance NO=not observed NA =notapplicable COS =correctedon site R =repeatviolation
Mark theanorooriate ooints intheOUT box foreach numbered item Mark'v"a checkmarkin appropriate boxfor IN,1'0"0.NA.COS Markan asterisk'*'inannronriate box for R
Priority Items (3 Points)violations Re.uire Immediate Correclil'e Action II0t to exceed 3 davs
Comnliance Status ComDliance Status
0 I N N c Time and Temperature for Food Safety R 0 I N ~C RUN0A0UN0A0EmployeeHealthTs(F =degrees Fahrenheit)T S
vI->I.Proper cooling time and temperature 12.Management.food employees and conditional employees;
V knowledge.responsibilities.and reportin!!
••••.1.-2.Proper Cold Holding temperature(-ll of/45°F)L.-V 13.Proper use of restriction and exclusion;No discharge ii-om
eves.nose.and mouth
V 3.Prollcr Hot Holding temperature(135°F)-Preventing Contamination bv Hands1/4.Proper cooking time and temperature V 14.Hands cleaned and properly 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)alternate method properly followed (APPROVED y N )
./6.Time as a Public Health Control:procedures &records Hil!hh'Susceptible Ponulations
Approved Source ,)16.Pasteurized foods used;prohibited food not offered
Pasteurized e!!gs used when required
i,...-7.Food and ice obtained from approved source:Food in
V good condition,safe.and unadulterated;parasite Chemicals
destruction
./8.Food Received at proper temperature vi'17.Food additives:approved and properly stored;Washing FruitsV&Vegetables
Protection from Contamination .....r 18.Toxic substances properlv identified.stored and used
",'"9.Food Separated &protected.prevented during food Water/Plumbing
preparation,storage,display.and tasting
"V 10.Food contact surta~~Returnables:Cleaned and vi.l 19.Water from approved source;Plumbing installed;proper
}Sanitized at •'if'"mI mperature backflow device
"V II.Proper disposition ~l11ed,previously served or VV 20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Pointsl violations Re("ire Corrective Actioll within 10 dayS
0 I N N C R 0 I N Ii C R
U N 0 A 0 Demonstration of Knowledge/Personnel U N 0 A 0 Food Temperature Control/IdentificationTsTs
",17 21.Person in charge present,demonstration of knowledge,V•27.Proper cooling method used:Equipment Adequate to
and perform duties/Certified Food Manager (CF:VI)A Maintain Product Temperature•...2?Food Handler/no unauthorized persons/personnel .,o!fill 18.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package ",1/29.Thermometers provided,accurate.and calibrated;Chemical/
Labeling Thermal tesl strips
V 23.Hot and Cold Water available:adequate pressure.safe Permit Requirement,Prerequisite for Operation
",/24.Required records available (shellstock tags;parasite vr 30.Food Establishment Permit (Current &Valid)destruction):Packaged Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vending
{25.Compliance with Variance,Specialized Process.and vr 31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized V supplied.usedprocessingmethods;manufacturer instructions
Consumer Advisory
VV 32.Food and Non-food Contact surfaces cleanable.properly
designed.constructed,and usedvt26.Posting of Consumer Advisories:raw or under cooked 1/''''33.Warewashing Facilities:installed.maintained.used/
foods (Disclosure/Reminder/Butfet Plate)/Allergen Label Service sink or curb cleaning facility provided
Core Items (l Point)ViolaliollS Require Corrective Actioll Not to Exceed 90 Dal's or Next Inspection,'Whic/re!'er Comes First
0 I N N C R 0 I N N C RUN0A0PreventionofFoodContaminationUN0A0FoodIdentificationTsTs•..:..34.No Evidence of Insect contamination.rodent/other V 41.0riginal container labeling (Bulk Food)
animals
;..17 35.Personal Cleanliness/eating.drinking or tobacco use Phvsical Facilities•...i--36.Wiping Cloths:properly used and stored L.-42.Non-Food Contact surfaces clean
u [.,37.Environmental contamination ""43.Adequate ventilation and lightin!!:designated areas used
V 38.Aporoved thawing method ""44 .Garbage and Refuse properly disposed;facilities maintained
Proper Use of Utensils ••••V 45.Physical facilities installed.maintained,and clean
39.Utensils,equipment,&linens:properly used.stored.;..V 46.Toilet Facilities;properly constructed,supplied.and cleanIfdried.&handled/In use ulensils;properly used J
V 1/40.Single-sen ice &single-use articles:properly stored \IV 47.Other Violations
"and used I ~.-
Received by~().d-.~~Print:k-e'V)'Y\~'Dt\Y ~Title:1erson In Charge/Owner(signature)o .IiA ,0\1-
Inspected by:lfJ~bY\)6V:;L)O,S Print:~db\.lf F Business Email:
(signature)."1/LL/PS
Form EH-06 (Revised 09-20~'/I I ,