HomeMy WebLinkAboutFOOD FROM GALILEE 2017.09.03-
,~.Dallas County Health and Human Services -Environmental Health Division
_Retail Food Establishment Inspection Report
,~2377:'<.STE:vJ:VIO:'iS FRWY.\R;\·I 607.DALLAS.TX 75207 214-819-21 IS}!t:21.:1-819-2868
.to;~-t 0-1(./-0'(1)oJ 1Jif£m I)°Et1~1~1Time in:1Time out:/1 License/Permit #I~/&.0 -,Est.Type 1RiskCategory Page L of_!.
Purpose of Inspection:I I l-ComDliance I VI 2-Routine I I 3-Field Investieation I I .:I-Visit I I SoOther TOTAUSCORE
Estab~nt Nal9t CI)LiLLE:I
Cont:x?ASs;_.;r EL/(1-;4 LCD I
*;\umber of Repeat Violations:__
())/)fr'M ./:-lumber of Violations COS:--
Physical A(2'7/C')N,(£f{f-UJV!I ~rI;:;5vekJ/---;;;/JiilJ ~51 Ph27'-/75r--t~20 I Follow-up:Yes
;\'0 (circle one)
Compliance Status:Out =not incompliance IN=incomptfance 1"0 =not observed NA =notapplicable COS =correctedon site R=repeat violation
Mark theaoorooriate winlS intheOUT box foreach numbereditem Mark ,.,/.acheckmarkinappropriate boxforIN,1\"0.NA.COS Mark an asterisk'*'in appropriateboxfor R
Prioritv Items (3 Points)violat;on.~Re'uire Immediate Correcth'e Action IIot til exceed 3 davs
Compliance Status Compliance Status
0 I N N C Time and Temperature for Food Safety R 0 I N N C R
U N 0 A 0 U N 0 A 0 Employee Health
T S (F =degrees Fahrenheit)T S
",V
I.Proper cooling time and temperature •..'"12.Management,food employees and conditional employees:
kno\\·ledge.resDonsibilities,and reportinl!
2.Proper Cold Holding temperature(41 cF/45°F)...V 13.Proper use of restriction and exclusion:No discharge from
V'eves.nose.and mouth.,3.Proper Hot Holding temperature(135°F)Preventing Contamination by Hands
"4.Proper cooking time and temperature VI'14.Hands cleaned and properly washedl Gloves used properly,5.Proper reheating procedure for hot holding (165°F in 2 .~15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properlv followed (APPROVED Y N )
v 6.Time as a Public Health Control:procedures &records Hiphlv Suscentible PODulations
Approved Source J 16.Pasteurized foods used:prohibited food not offered
Pasteurized eggs used when required
•..V
7.Food and ice obtained tram approved source:Food in
good condition.safe,and unadulterated:parasite Chemicals
destruction
"V 8.Food Received at proper temperature v}-17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination ....-r 18.Toxic substances orooerlv identified.stored and used
•..V 9.Food Separated &protected.prevented during food Waterl Plumbing
preparation.storage.display.and tasting
vI.'10.Food contact.surff::;d Returnables:Cleaned and v".19.Water from approved source;Plumbing installed;proper
Sanitized at !)()ppm/temperature backflow device
II.Proper disposition or returned,previously served or .,-/'20.Approved Sewage/Wastewater Disposal System.proper
II"reconditioned disposal
Priority Foundation Items (2 Points)violations ReI uire Corrective Actio"withi"10 dOl'S
0 I N N C R 0 I N N C R
U N 0 A 0 DemonstratIon of Knowledge/Personnel U N 0 A 0 Food Temperature ControU Identification
T s T S
••.../"
21.Person in charge present.demonstration of knowledge.t,/27.Proper cooling method used:Equipment Adequate to
and perform dutiesl Certified Food Manager (CFM)Nlaintain Product Temperature
_/22.Food Handlerl no unauthorized personsl personnel i/28.Prooer Date Marking and disDosition
Safe Water.Recordkecping and Food Package •....../29.Thermometers provided.accurate.and calibrated;Chemical!
Labeling Thermal test strips
·•.V 23.Hot and Cold Water available:adequate pressure.safe Permit Requirement,Prerequisite for Operation
24.Required records available (shellstock tags;parasite
~30.Food Establishment Permit (Current &Valid)tV destruction):Packaged Food laheled
Conformance with Approved Procedures Utensils,Equipment,and Vending
{25.Compliance with Variance,Specialized Process,and
V 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized v supplied.usedprocessingmethods:manufacturer instructions
Consumer Advisory \,..-1/32.Food and Non-food Contact surfaces cleanable.properly
-designed,constructed.and used
1 26.Posting of Consumer Advisories:raw or under cooked V 33.Ware\\'ashing Facilities:installed.maintained,used/
foods (Disclosure/Reminder/Buffet Plate)!Allergen Label v Service sink or curb cleaning facility provided
Core Items (l Point)Violations ReQllire Corrective Action Not to Exceed 90 DOl'S or Next IIIsDectioll ,JH,iclle"er Come.s First
0 I N N C R 0 I N N C R
U N 0 A 0 Prevention of Food Contamination U N 0 A 0 Food Identification
T S T S
,V'34.No Evidence of Insect contamination.rodent/other t..-41.0riginal container labeling (Bulk Food)
animals
J,35.Personal Cleanliness/eating,drinking or tobacco use Phvsical Facilities
•...36.Wiping Cloths:properly used and stored •....42.Kon-Food Contact surfaces clean
~v 37.Environmental contamination /..43.Adequate ventilation and lighting:designated areas used
••38.Approved thawing method ./44.Garbage and Refuse proneriv disoosed:facilities maintained
Proper Use of Utensils ..;"45.Phvsical facilities installed,maintained.and clean
V 39.Utensils,equipment.&linens:properly used.stored.j..oV 46.Toilet Facilities;properly constructed.supplied.and clean
V ./dried,&handledl In use utensils:properly used
./'40.Single-service &single-use articles;properly stored V 47.Other Violations
and used i.."
Received by:/)-.,.Print:Title:Person In Charge/Owner
(signature),'.7--._1 -'"-
Inspected by:Vv-j 11),~(AU)h~Print:gL'fu Ph JL.l.J,GS Business Email:
(signature)
Form EH-06 (Revised 09-2OJ?U ,'I f ~
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