HomeMy WebLinkAboutGERALD FORD STADIUM SUITES 2017.11.04Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 :'1'.STE'VL\,IO;-';S FRWY.,R.\'I 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
Drnn4-I,11 Time in:I Time out:I License/Permit Ii "1-I Est.Type I Risk Category Page 1.of Y,.__
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Purpose of Inspection:I I I-Compliance I vr 2-Routine I I 3-Field Investi!!ation I I 4-Visit I I 5-0ther TOT ALiSCORE
E?~ieh;;J ~anr,~y._)('fA ";J~.WI\fJu~'t11con~~\~~1111~;A TlJ.-&v,I *'iumher of Repeat \'iol.tions:__
./:'lumber of Violations COS:-_®Physical Address:I -t:x,r:J...-r \~City/CQu~:;~-R.(~ZiP COd:~hone:I Follow-up:Yes_S'l::ro U flfl.AM IiYlA II,v{.Cl.'Y -1-r.,;'Iio (circle one)
IN =in complia'nce\riO =not obser\'ed
v
Compliance Status:Out =not in compliance NA =not applicable COS =corrected on site R =repeat violationMarktheapproprialenointsintheOUTboxforeachnumbereditemMark.,/,a check mark in aporopriate box for I:\',]'0;0.NA.COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violations Re uire Immediate Correcti"e Action IIOtto exceed 3daJ'~'
Compliance Status Comoliance Status0IN1\C Time and Temperature for Food Safcty R 0 I N -;C RUN0A0UN0A0EmployeeHcalthTS(F =degrees Fahrenheit)T S
I.Proper cooling time and temperature v-12.:Vlanagement,food employees and conditional employees;f_"'"t.-knowledge,responsibilities,and reporting
2.Proper Cold Holding temperature(41 °F/45°F)
V 13.Proper use of restriction and exclusion;No discharge from'i--<-eyes.nose.and moutht.,...3.Proper Hot Holding temperature(135°F)Preventin2 Contamination bv Hands"v 4.Proper cooking time and temperature ~14.Hands cleaned and properly washed/Gloves used properly
vl/5.Proper reheating procedure for hot holding (IG5°F in 2 1J 15.No bare hand contact with ready to eat foods or approvedHours)alternate method properlv followed (APPROVED y N )
1/6.Time as a Public Health Control:procedures &records Hi!!hly Susceptible Populations
Approved Source J-IG.Pasteurized foods used;prohibited food not ol'tered
Pasteurized eggs used when required
7.Food and ice obtained from approved source;Food in
V good condition,sale,and unadulterated:parasite Chemicals
(/destruction
8.Food Received at proper temperature vr_17.Food additives:approved and properly stored;Washing Fruits,"'&Vegetables
Protection from Contamination 1./1'18.Toxic substances properly identified.stored and used9.Food Separated &protected.prevented during food Water/PlumbingVpreparation.storage.display,and tasting
10.Food contact surfaces and Returnables:Cleaned and 19.Water Irom approved source:Plumbing installed;proper.•..••.1/Sanitized at .11~ppm/temperature I 1/backtlow device
'<-,/II.Proper disposition of returned.previously served or ---20.Approved Sewage/Wastewater Disposal System,proper
reconditioned t..-disposal
Priority Foundation Items (2 Points violations Re~lIire Corrective Actioll withill 10 dOl'S
0 I N N C R 0 I N :-;C RUN0A0DemonstrationofKnowledge/Personnel U N 0 A 0 Food Temperature ControV IdentificationTSTS
1/"'-21.Person in charge present.demonstration of knowledge.
\,...-1/
27.Proper cooling method used;Equipment Adequate toandperformduties/Certified Food Manager (CFyl)Maintain Product Temperature
I V 22.Food Handler/no unauthorized persons/personnel V 28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package
1./1/29.Thermometers provided,accurate,and calibrated;Chemical!
Labelill!l Thermal test strips
•...v 23 .Hot and Cold Water available;adequate pressure.sate Permit Requirement,Prerequisite (or Operation
V 24.Required records available (shellstock tags:parasite vt 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
31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized
vy supplied.usedDrocessin~methods:manufacturer instructions
Consumer Advisory
V 32.Food and Non-food Contact surt:lces cleanable.properly
(/designed,constructed.and used
IV 26.Posting of Consumer Advisories;raw or under cooked 33.Warewashing Facilities;installed,maintained.used/
foods (Disclosure/Reminder/Buffet Plate)/Allerf!en Label 1 ~'"Service sink or curb cleaning facility provided
Core Items I Point)Violatiolls Reuuire Corrective Actioll Nut to Exceed 90 Days or Next Illsnectioll.~Hlic"el'er Comes First
0 I N N C R 0 I N N C RUN0A0PreventionofFoodContaminationlJN0A0FoodIdentificationTSTS
1/34.No Evidence of Insect contamination,rodent/other 41.0riginal container labeling (Bulk Food)t...animals VV
V 35.Personal Cleanliness/eating.drinking or tobacco use Physical Facilities1/36.WiDin!Z Cloths:properly used and stored •.....42 .:--Ion-Food Contact surfaces clean
u 37.Environmental contamination ;_..43.Adcuuate ventilation and li!!hting:desi!!nated areas used
1/38.Approved thawing method V 44.Garbage and Reilise properly disposed:facilities maintained
Proper Use of Utensils (_,...45.Physical facilities installed.maintained.and clean
V 39.Ctensils.equipment.&linens;properly used.stored.46.Toilet Facilities:properly constructed.supplied,and clean
{/dried.&handled/In use utensils:properly used '~/
40.Single-service &single-use articles:properly stored
(/V 47.Other Violations(V and used
Received by:'i_(j )f1 A~Print:"-.R6t1liA j F)mAMf OTitle:Per'son In Charge/Owner'(signature)V
Inspected by:L -r;~f V-~-Print:
r}/J~I~t /11 tvliJ Business Email:(signature)..----7._/-"#~t.?_~J ~
Form EH-06 (Revised 09-2015)I 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
Item/Location Temp Item/Location TempItem/Location Temp
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OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATIENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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Received by:
(sipnature\Print(~.I l \V\.A (....Y lA/\7V II ~itle:Person In Charge/Owner
Inspected by:
(siQnature)-z.._/)-
Form EH-06 (Revised 09-2015)....-<;/
Print:~~J)Samples:Y N #collected