HomeMy WebLinkAboutGERALD FORD STADIUM 2017.10.27Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 ;-.;.STE:vnIO'l'S FR\oVY .•Ri\1 607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
i;th1-li1 I Time in:I
Time out:
I License/il;;t j 1-t'(."l-1'11 1Esl.Type
I
Risk Category Page _!_of -_.L{~4-
Purpose of Inspection:I I I-Compliance I J 2-Routine I I 3-Field Investieation I I 4-Visit I 1 5-0ther TOTAUSCORE
EstabliShme~};me(:}"It!'l{:L._I
Contact/Owner Name:
I
*:'I'umbcr of Repeat Violations:__
0f>;-IJ.V t-R.ouy -t ,,0)I",.•-l-i,lMA 'lLj ~/V1 ,/:'I'umber of Violations COS:--
Physical Address:
f)i.tv.hM VQI C!ty/collI~ty,:.~~~~~~e~jo Phon~:.,"••I Follow-up:Ycs
t,-~OV '\){i L1 Y\I \I~y'J..,0 IIc ,}-/bO,()0_.--'I <J ..:.,;0;0 (circle one)
-"b=nol obsenedComplianceStatus:Out =not in compliance IN =in compliance NA =not applicable COS =corrected on site R =repeat violation
Mark the appropriate points in the OUT box for each numbered ilem Mark'./'a checkmark in appropriate box for IN,1'."0.NA.COS Mark an asterisk'*.in aoorooriate box for R
Priority Items (3 Points)violatiom'Re.uire Immediate Correct;"e Action not to exceed 3 days
Comoliance Status Compliance Status
0 I N N C Time and Temperature for Food Safety R 0 I N 'i C R
N 0 A 0 U N 0 A 0 Employee Health
T s (F =degrees Fahrenheit)T S
IC!i"v I.Proper cooling time and temperature 12.Management.food employees and conditional employees;
i "knowled!!e,responsibilities.and reportinl"
V"
2.Proper Cold Holding temperature(41 of/45°F)
1....)'
13.Proper use of restriction and exclusion;No discharge from
eves.nose.and mouth
V 3.Proper Hot Holdin!!temoerature(135°F)P,'cventin!!Contamination bv Hands
I v 4.Proper cooking time and temperature U 14.Hands cleaned and properly washed/Gloves used properly
5.Proper reheating procedure for hot holding (165°F in 2 J 15.No bare hand contact with ready to eat foods or approved
V Hours)alternate method orooerlv followed (APPROVED Y N )
,-,'"6.Time as a Public Heallh Control:procedures &records Hieh1v Susceptible Ponulations
Approved Source J 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when reauired
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 j,17.Food additives;approved and properly stored;Washing Fruits
0V &Ve!!elables
Protection from Contamination 'J'18.Toxic substances properlv identified.stored and used
./9.Food Separated &protecled.prevented during food Water!Plumbing
(.......preparation.storage.display.and tasting
L/10.Food contact surfaces and Returnables;Cleaned and 19.Water from approved source;Plumbing installed;proper
Sanitized at 1....-,...,n(;""ru/temperature 'v'back flow device
L..•....I I.Proper disposition of returned.previously served or /
20.Approved Sewage/Wastewater Disposal System,proper
reconditioned i~disposal
Priority Foundation Items (2 Points)violations Re<lIire Corrective Actioll within 10 days
0 I N N C R 0 I N r;C R
N 0 A 0 Demonstration of Knowledgc!Pcrsonnel U N 0 A 0 Food Tempcrature Control/Identification
T S T S
Ir 21.Person in charge present,demonstration of knowledge,V 27.Proper cooling method used;Equipment Adequate to
V and perform duties/Certified Food Mana!!cr (CFM)I_....Maintain Product Temperature
v 22.Food Handler!no unauthorized persons/personnel '•....28.Proner Date Marking and disnosition
Safc Water.Recordkeeping and Food Package :....•}'
29.Thermometers provided.accurate.and calibrated;Chemical!
Labeling Thermal test strios
L ?'Hot and Cold Water available;adequate pressure.safe Permit Requirement,Prerequisite for Operation_J.
24.Required records available (shellstock tags;parasite J 30.Food Establishment Permit (Current &Valid)V destruction);Packatled Food labeled
Conformancc with Approved Procedures Utensils,Equipment,and Vending
25.Compliance with Variance.Specialized Process,and 31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained lor specialized
processing methods:manufacturer instructions vI,supplied.used
Consumer Ad\'iso,!'32.Food and Non-tood Contact surfaces cleanable.properly,__designed.constructed.and used.~26.Posting of Consumer Advisories;raw or under cooked 33.Warcwashing Facilities;installed,maintained.used/
foods (Disciosure/ReminderlBuffet Plate)!Allergen Label ....•.Service sink or curb cleaning facility provided
Core Items (l Point)ViolatiollS Reill/ire Corrective Action Not to Exceed 90 Dal's or Next InsDectioll,Wflicflel'er Co",e.~First
0 I N N C R 0 I N N C R
U N 0 A 0 Prevention of Food Contamination U r;0 A 0 Food Identification
T s T s
34.No Evidence of Insect contamination,rodenIfother vi,41.0riginal container labeling (Bulk Food)
t..y'animals
\_y 35.Personal Cleanliness!eatin~.drinking or tobacco use Ph\'sical Facilities,V 36.Wiping Cloths:properly used and stored ,_42.Non-Food Contact surfaces clean
L,..v 37.Environmental contamination .....43 .Adeuuate vcntilation and lighting;designated areas used
I 38.Approved thawing method !,.o 44.Garbage and Refuse orooerlv disposed;facilities maintained
Prooer Use of Utensils •0v 45 .Phvsical facilities installed,maintaincd.and clean
39.Utensils,equipment.&linens;properly used.stored.46.Toilet Facilities:properly constructed.supplied,and clean
U dried.&handled!In use utensils:properly used
V 40.Sin,~-servicc &single-use articles;properly stored LV 47.Other Violations
L.-and use
Received by:-1 rn~.Print:'IV/X-1\(,t-hVt c ('Title:Person In Charge/Owner
(signature)-.;:,/.........___"
Inspected by:'1»11 .A-,_..)~c..~Print:}3.,11....p~~~·17?h,,-Po Business Email:
(signalure)-a..-)./
Form EH-06 (Revised 09-2015)-t I
Dallas County Health 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
/1 ......,
Establishment Name:I Physical Address:
(]'y ;~I ~it:t~~eLR vc;J~t ~J~ccnSe!permit #
I Page~-=-•..I-
~v"orl W S,'-\-"l~:ll.~A-L"'(C ~"",01 ~,,1J L..l
TEMPERATURE OBSERVATioNS I IT
Item/Location Temp ltem!Location Temp Item/Location Temp
,r)f t ,-~#1
U-I-vr i)viii -1Af},~.~~F
I I .I V
I
OBSERVATIONS ANn CORRECfIVE ACfIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
/.
Received by:'~rprV~Print:'7 (;]-h f ~1+1\r\fS Title:Person In Charge!Owner
(signature).-t--.
Inspected by:,")ft....,__,L ""f!__\1'-1rPrint:rfl iiJ.,0",J (),(signature),..--In vP__Sam Dies:Y N #collected
Form EH-06 (Revised 09-2015)I \