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HomeMy WebLinkAboutCENTRAL MARKET 2017.11.04Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:'<.STDJ:\IO:'<S FRWY .•R:VI 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 frer 0.1-+111-1 Time in 1 Time out: 1 License/Permit #'L.~crtEst Type 1 Risk Category Page l of l /<l 'f'I ,<K _m (')t7 f) Purbose of Il:.soection:I I 1-Comoliance 1'1./I 2-Routine I 3-Field Investi!!ation I I 4-Visit I I 5-0ther TOT ALJSCORE Establishment Name: 1V\f.J.t V ~,,:{I co~:\r;~:~ne /V1 ~r1R.~1 *,""umber of Repeat Violations:__ !'"--.+Y'/A Q v'Number of Violations COS:--toPhysico/ddress:LI'Htelr .L-,\I'I City/Cotrl,ty:,\-)'"pOv~~ode::;prlone:,I:{~~"0W-UP:Yes~,0 i,.l Yl,'IIP y'A,f2Z.-9 IJ-1 -'2...')/.....,(circle one)--\Coml,lianee Status:Out =not in compliance IN =in compliance 1'(0 =not observed NA =not applicable COS =corrected on site R =repeat violation Mark the aoorDnriate ooints in the Ol'T box for each numbered item Mark "v"a checkmark in aooronriate box for IN.NO.NA.COS Mark an asterisk'*'in aoorDoriate box for R Priority Items (3 Points)violations Re 7l1ireImmediate Corrective Action 1I0t to exceed 3 days Cumnli"nee Status Compliance Slatus 0 I N N C Time and Temperature fur Food Safety R 0 I N N C RUN0A0UN0A0EmployeeHealthTs(F =degrees Fahrenheit)T S ~'"(.....r 1.Proper cooling time and temperature ~12.Management,food employees and conditional employees; v'knowledge,responsibi lities,and report in" / 2.Proper Cold Holding temperature(41°F/45°F)'/13.Proper use of restriction and exclusion;No discharge from J/....,eves.nose.and mouth,_/3.Proper Hot Holding temoerature(135°F)Preventin!!Contamination bv Hands t.,...4.Proper cooking time and temnerature v1 14.Hands cleaned and oroperly washed!Gloves used prooerlv l/V 5.Proper reheating procedure for hot holding (165°F in ~}15.No bare hand contact with ready to eat foods or approved Hours)alternate method properly followed (APPROVED Y N )1_.v 6.Time as a Public Health Control:nrocedures &records Hi!!hlv Susceptible PODulations Approved Source vV 16.Pasteurized foods used;prohibited food not offered Pasteurized ell!!S used when required 7.Food and ice obtained from approved source:Food in z.,-iJ.good condition.safe.and unadulterated:parasite Chemicals destruction 8.Food Received at proper temperature J 17.Food additives:approved and properly stored;Washing Fruitsi./~&Vegetables Protection from Contamination 18.Toxic substances properlv identified.stored and used Vi;9.Food Separated &protected.prevented during food Water/Plumbing preparation.storage.display,and tasting 10.Food contact ~~d Returnables:Cleaned and I.19.Water from approved source:Plumbing installed;proper Sanitized at '2 nn temnerature V back flow device v-II.Proper disposition of returned.previously served or vi.-20.Approved Sewage/Wastewater Disposal System,proper reconditioned disposal Priority Foundation Items (2 Points violations Re,lIire Corrective Acrio"withilllO days 0 I N N C R 0 I N N C RUN0A0DemonstrationofKnowledge/Personnel II N 0 A 0 Food Temperature Control!IdentificationTSTS 1/21 Person in charge present.demonstration of knowledge.27.Proper cooling method used;Equipment Adequate toL,.../and perform duties/Certified Food Manager (CFM)v Maintain Product Temperaturet-22.Food Handler'no unauthorized oersons/personnel V 28.Proner Date Marking and disposition Safe Water.Recordkeeping and Food Package 29.Thermometers provided.accurate.and calibrated;Chemical! Labelin'"V'Thermal test strips L/23.Hot and Cold Water available:adequate pressure.safe Permit Requirement,Prerequisite for Operation V[,24.Required records available (shellstock tags;parasite 30.Food Establishment Permit ~~.et.:',mlidAJ 01/l-/.Wdestruction):Packaged Food labeled '}_i Conformance with Approved Procedures Utensils,Equipment,anh Vending J 25.Compliance "ith Variance,Specialized Process.and 31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialiLed processinQ methods:manufacturer instructions v supplied.uscd Consumer Advisory 3~.Food and Non-food Contact surfaces cleanable.properly 1.--designed.constructed.and usedy26.Posting of'Consumer Advisories:ralV or under cooked 33.Warewashing Facilities;installed.maintained.used/ foods (Disclosure,Reminder/Buffet Plate)/Allergen Label Service sink or curb cleaning tacility provided COre Items (l Point)Violatiolls Reqllire Corrective Actioll Not to Exceed 90 Dal's or Next Illspecrioll.JJ1,icilever COnies First 0 I N N C R 0 I N N C RUN0A0PI'evention of Food Contamination u N 0 A 0 Food IdentificationTSTS 34.No Evidence of Insect contamination.rodent/other ~I/4 I.Original container labeling (Bulk Food)L.-animals L17 35.Personal Cleanliness/eating.drinking or tobacco use Phvsical Facilitiesv36.Wioing Cloths:properlv used and stored v"4~.Non-Food Contact surfaces clean V"37.Environmental contamination 43.Adequate ventilation and lighting:desipnated areas usedL.,.v 38.Approved thawing method V 44.Garbage and Refuse properly disposed:facilities maintained Prooer Use of Utensils Ll/45.Physical facilities installed.maintained.and clean vl/39.Utensils.equipment.&linens:properly used.stored.46.Toilet Facilities:properly constructed.supplied.and clean dried.&handledl In use utensils;nroocrlv used ~I/ LY ~Single-Sen~&single-use articles:properly stored 47.Other Violations used L-'..;- Received bv:)/'\_~Print:~~Vl\AiO~c.U b Title:Person In Charge/Owner(signalure)"'f---v '"..f.... Inspected by:)!t)_d~H Print:C1)£\/),~/,...,fo Business Email: (signature)/?, Form EH·06 (Revised 09-2015)-~I I Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STEM MONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 -Establishment Name: Mf.l\y.J(tt I Physical Address:I City/~tate:Q,Iteense/permit #i~e t-of -t..,.....fl_o V\-fv-~<:-1 C7)),0 t{(h/.(?LI'IJ II.~A I'U ftvillt lirA ~r')If(-At!J"''"'t:; TEMPERA TURE OBSERVA nONS , ItemlLocation Temp ItemlLocation Temp ItemlLocation Temp {).t'?y-~1J.i.\.('hIIe.¥t'A r f~;:':~"'?!dt1 17VlJ \I tQ_.v....tL /Vv1 ,,'po·1 I (6_()'!v..1 «'M €_.._. ~""'0 "'''''.Il Irf'd/~I J.r (/I J ~I I f / [[O/'J At...t?.-J,\)£)f>Q_i-tt,h(~/'1- P ,,1._.,.,....IW~fA"""An-1.1 lv~(f -, OBSERVATIONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW: ,A.,,)\!,;O_J 1;,1..111.1 -r::;,..,'oy 'r1,,jf'. - 1\\~. Received bY:...,__);1 Y ~.Print:"-;---,'\v~LV'-A .IIlA..sJt '(_Title:Person In Charge/Owner(signature)~\ Inspected by:l_)~"."...Print:'<;f,.,lo.1-v-/o(signature)l1 C i-(n \A}._.Samples:Y N #collectedFormEH-06 (Revised 09-2015)~I I