HomeMy WebLinkAboutGERALD FORD STADIUM 2017.11.04Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 :".STDIVIO:"S FRWY.,RVI 607.DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
,fTr'itJ 11---I Time in:I Time out:I License/Permit #I Est.Type
I
Risk Category PageL of~')17-~to /f')D '1-1 I f7--f.
Pudpose of Inspection:I I I-Compliance I /1 2-Routine I I 3-Field Investigation I I 4-Visit I I 5-0ther TOTAL/SCORE
E~li~t~~1at~J .Jh..d ;1-4 I'tI.I
ContactlOwner Name:
Ilj ~r0 I *,,"umber of Repeat Violations:__
C\)[(')~r:..+l"PIN .r l\umber of Violations COS:--
PhYSicctdres{6/\'"
I CitY/Co~ty:.tA k:,iP CJde:vPt;nlC/_~Fallow-up:Yeso&·Wvv AV'1I/L i.{V1;ert',~v '1-("'7/,\A r:r():\0 (circle one)
Compliance Slalus:Dllt =nOIin compliance IN =in compliance I'iO =not observed NA =not applicable COS =corrected on site R =repeat violation
Mark the appropriate points in the OUT box for each numbered item Mark ,,/.a check mark in appropriate box for IN,I'iO.NA.COS Mark an asterisk'*'in aPDropriate box for R
Priority Items (3 Points)violations Re lIire Immediate Correctil'e Action 1I0tto exceed 3 days
Compliance Status Compliance Slalus
0 I III l'C Time and Temperature for Food Safety R 0 I N N C RUIII0A0(F =degrees Fahrenheit)U N 0 A 0 Employee HealthTSTS
I.Proper cooling time and temperature ]/12.Managcment.food employees and conditional employees;;,,/,_,knowledge.responsibilities.and reporting
2.Proper Cold Holding tempcrature(41°F/45°F)13.Proper use of restriction and exclusion;No discharge from
V ,V eves.nose.and mouth
\..0-3.Proper Hot Holding temperature(135eF)Preventin!!Contamination by Hands
{/4.Proper cooking time and temperature '--I-'1-1.Hands cleaned and properly washed/Gloves used properly
5.Proper reheating procedure lor hot holding (165°F in 2
~
15.No bare hand contact with ready to eat foods or approvedL./Hours)alternate method properlv followed (APPROVED Y N )•..•...6.Time as a Public Health Control;procedures &records Highly Susceptible Populations
Approved Source
~
16.Pasteurized foods used:prohibited food not offered
Pasteurized eggs used when required
7.Food and ice obtained from approved source;Food in
good condition,safe.and unadulterated:parasite Chemicals.._.,destruction
LY 8.Food Received at proper temperature J 17.Food additives;approved and properly stored:Washing Fruits
&Vegetables
Protection from Contaminalion L-1'18.Toxic substances properlv identified.stored and used
9.Food Separated &protected.prevented during food Water/Plumbing,__/preparation.storage.display.and tasting
10.Food contact surfac~~,Returnables;Cleaned and 19.Water from approved source;Plumbing installed:propert,...'Sanitized at "7 ~..-/)emperature t-V back flow device
l..Y II Proper disposition of returned,previously served or 20.Approved Sewage/Wastewater Disposal System,proper
reconditioned l..Y disposal
Priority Foundation Items (2 Points violations ReI I/ire Corrective Actioll with ill 10 days
0 I N 1'1 C R 0 I 1'1 ~C RUN0A0DemonstrationofKnowledge!Personnel U N 0 A 0 Food Temperature Control/IdentificationTSTS
21.Person in charge present.demonstration of knowledge,V 27.Proper cooling method used;Equipment Adequate tof...,..1/and perform duties!Certified Food Manager (CFM)"Maintain Product Temperature'-22.Food Handler!no unauthorized persons/personnel •...•...28.Prooer Dale Marking and disposition
Safe Water,Rccordkeeping and Food Package V 29.Thermometers provided,accurate.and calibrated:Chemical!labeling 1/Thermal test strips
••••..1/23.Hot and Cold Water available:adequate pressure.safe Permit Requirement,Prerequisite for Operation
V 24.Required records available (shellstock tags:parasite J 30.Food Establishment Permit (Currcnt &Valid)•....destruction):Packa!!ed Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vendingrf25.Compliance with Variance.Specialized Process.and
31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized
processinu methods:manufacturer instructions •...V supplied.used
Consumer Advisory
1/32.Food and Non-food Contact surfaces cleanable.properly
I designed.constructed.and usedy26.Posting of Consumer Advisories:raw or undcr cooked 33.Warewashing Facilities:installed.maintained,used!
foods (Disclosure/Reminder/Buffet Plate)!Allergen Label "--v Service sink or curb cleaning facilitv provided
Core Items (1 Point)ViolatiollS Require Corrective Actioll Not to Exceed 90 Da),s or Nextlllspectioll,Uo71iclleverComes First
0 I N 1'1 C R ()I 1'1 l'C RUN0A0PreventionofFoodContaminationU1'1 0 A 0 Food IdentificationTSTS
/34.No Evidence of Insect contamination,rodentlother 41.0rigil131 container labeling (Bulk Food)
A./animals .._/
(......•35.Personal Cleanliness/eating.drinking or tobacco use Phvsical Facilities
1\.,;'36.Wiping Cloths:prooerly used and stored -42.Non-Food Contact surfaces clean
(.,..V .7 37.En\ironmental contamination (..43.Adequate ventilation and lighting:designated areas usedt...-v.38.ApprOved tha\\ing method I,..44.Garbage and Refuse properlY disposed:facilities maintained
Proper Use of Utensils I\.V 45.Physical facilities installed.maintained,and clean
1/39.Utensils.equipment.&linens:properly used.slored.,Y 46.Toilet Facilities:properly constructed.supplied.and clean••....dried,&handled!In usc utensils:properly used
V 40.Single-service &single-usc articles:properly stored V 47.Other Violations'\...and used J J .v
Received by:'-6f Ii-f{//}/I Print:1'-~C .\\\y\~"'>Title:Person In Charge/Owner(signature).d /
Inspected by:v '-'"v"
-P_X>L~Print:4Ok:J.t;Business Email:
(signature).---?_./,;J ~dJ_L-~<7Pi."YP
Form EH-06 (Revised 09-2015)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
t1 /I
Er~s~m:e;amt cd jLdA.~Ph~;_:d~:I"I City/State:Q .lLicenSeJpennit #,,J/age _\.....6f __:_,L/
t"H.M.M r.J "rf,J(2_U hi·Vt VA ,t~y 9-17~,._Crl)'11'
TEMPERA TURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp,.
11~f M-f!I~R (I I .
,/7 V,JPM~~r
fLJII~,'7C I I
I JI I f-I!lM!-0~O/JL.t?vM'~'<Q"IAIJ?vffL J~_/v /J -
OBSERVA nONS AND CORRECffVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
,/,A ..I 'Received by:1-WIN(JIJ.-;--print:?Y.At~ThY\?>Title:Person In Charge/Owner(signature)
Inspected by:•.....~,
rnT:;7&1--1)__~O/J~/(J(signature)-~-/J ?}_~-/2.£'r Samples:Y N #collected
Form EH-06 (Revised 09-2015)-,J -I