HomeMy WebLinkAboutJ AND J CATTLE COMPANY 2017.10.21Dallas County Health and Human s~vironmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEM MONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
II
~~ej~1','1-I Time in:1Time out:
I
License/Permit #I Est.Typec;tfRisk Category Pagel-of IIV
"Pur60se o(Inspection:I I I-Compliance I L./I 2-Routine I I 3-FieId Investigation I I4-Visit I VI 5-0ther TOTAL/SCORE
Establishment Name:r tl r f:'I Contact/Owner Name:{Q "d f)Y I
*Number of Repeat Violations:__
-It}AA,J \:A ~.~AYT",()(hM ra ((If)N\./Number of Violations COS:--0Phy,sical Ad~ess:\I rt l?-bq I C(;/counJ~_r "I 'Zip co&e:J Phonl)JFollow-up:Yes
.II)'7 ~Cr~1 ~'((A ~,1 \11\'71"I J (J .~-~-h q.-I ~110 (circle one)
Compliance Status:Out not in compliance IN=incompliance :\0 =not obseryed NA =not applicable COS -,corrected on site R =repeatviolation
Mark the appropriate points inthe OUT box for eachnumbered item Mark ,./,a checkmarkin annropriate box for I:\""'"0.NA,COS Mark an asterisk'*'inapprooriate boxfor R
Priority Items (3 Points)violations Renuire Immediate Correcth'e Action 1I0t to exceed 3 days
Compliance Status Comnliance Status
0 I N :'I C Time and Temperature for Food Safety R 0 I 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 ,..••1..-12.Management,food employees and conditional employees;
knowledge,responsibilities,and reoorting
2.Proper Cold Holding temperature(41 of/45°F)
l..}"
13.Proper use of restriction and exclusion;No discharge from
V eves,nose.and mouth
V 3.Proper Hot Holdin"temperature(135°F)Preventin2 Contamination bv Hands
V 4.Prooer cooking time and temperature 1./1 14.Hands cleaned and orooerlv washed/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
V Hours)alternate method prooerlv followed (APPROVED y N )
L 6.Time as a Public Health Control;procedures &records Hi!!hlv Suscentible Ponulations
Approved Source ~
16.Pasteurized foods used;prohibited food not offered
Pasteurized e""s used when reauired
1/
7.Food and ice obtained from approved source;Food in
good condition,safe,and unadulterated;parasite Chemicals
'v destruction
\....Y 8.Food Received at proper temperature v1 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination vi 18.Toxic substances properly identified,stored and used
\.Y 9.Food Separated &protected,prevented during food Water/Plumbing
preparation,stara"e,disnlay,and tasting
I)10.Food contact surfa~tn!/d Returnables;Cleaned and ../19.Water from approved source;Plumbing installed;proper
i '.Sanitized at 0 ~,_.temperature backflow device
uX 1L'Properg_[sposition of returned,previously served or
./
20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points violations ReI "ire Corrective Actioll withill 10 dat's
0 I 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 Control/Identification
T S T S
t/'21.Person in charge present,demonstration of knowledge,27.Proper cooling method used;Equipment Adequate to
and oerform duties/Certified Food Manager (CFM)V Maintain Product Temperature
I....'22.Food Handler/no unauthorized persons/personnel -../28.Proper Date Markin!!and disoosition
Safe Water,Recordkeeping and Food Package 29.Thermometers provided,accurate,and calibrated;Chemical!
Labelin2 V Thermal test strips
V 23.Hot and Cold Water available;adequate pressure,safe Permit Requirement,Prerequisite for Operation
l.V 24.Required records available (shellstock tags;parasite JI 30.Food Establishment Permit (Current &Valid)
destruction);Packaged Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vendingm~
25.Compliance with Variance,Specialized Process,and 31.Adequate handwashing facilities:Accessible and properly
HACCP plan;Variance obtained for specialized oJ supplied,used
process in!!methods;manufacturer instructions
Consumer Advisory 1/1/
32.Food and Non-food Contact surfaces cleanable.properly
designed,constructed,and used
J 26.Posting of Consumer Advisories;raw or under cooked {.IV 33.Warewashing Facilities;installed,maintained,used/
foods (Disclosure/Reminder/Buffet Plate)/Allergen Label Service sink or curb c1eanin"facility orovided
Core Items (I Point)Vio/atioll.5 ReQllire Corrective Actioll Not to Exceed 90 Dal'S or Next Illspectioll.Wllicllel'er Comes First
0 I N N C R 0 I N "C R
U N 0 A 0 Prevention of Food Contamination e N 0 A 0 Food Identification
T s T s
34.No Evidence ofinsect contamination,rodent/other 1.,,/"
41.0riginal container labeling (Bulk Food)
t..I animals
;/35.Personal Cleanliness/eating,drinking or tobacco use Phvsical Facilities
(..36.Wioin!!Cloths;orooeriy used and stored v'42.Non-Food Contact surfaces clean
u 37.Environmental contamination l,;43.Adecuate ventilation and lightin,,;designated areas used
\.I 38.AODrovedthawing method \.44.Garbage and Refuse orooerly disoosed;facilities maintained
Proller Use of Utensils L 45.Physical facilities installed,maintained,and clean
Ull 39.Utensils,equipment,&linens;properly used,stored,1.1/
46.Toilet Facilities;properly constructed,supplied.and clean
dried,&handled/In use utensils;properlv used
LY 40.Single-service &single-use articles;properly stored 47.Other Violations
and used v
Received by:"-~r--~Print:f.-Gr~II'I "'~l""""
Title:Person In Charge/Owner
(signature)
Inspected by:'_Alt/_.•_...()<:J-::r Print:P Dk vP-Vk '\(j L 10 Business Email:
(signature)-/lo'
Form EH-06 (Revised 09-2015)I 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:
~t7flf
Physical Address:IJ_<-t 'L V7!..crL I City/State:5 ~I License/Permit #I Page Lef ~_L
--r £"'1 I'A fJlQ ~..1ro..P~I 1---r'H Or~..,-I TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp,,~"-.f•.~II •Lu..J (1Q .'I J)+n~
I
~~AO"'/-5'1-
7
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
Received by:~
~)~
Print:-L (e~(/rl -I."n",,-
Title:Person In Charge/Owner
(signature)1--1--<"
Inspected by:
_/t LJ j /]../1',,/)('/'1 ..-Print:'F.A)h .--1_-\(j)L~o(signature).•..••......-1/7.11 _,Samples:Y N #collected
Form EH-06 (Revised 09·2015)I ""b