HomeMy WebLinkAboutLA MADELEINE 2017.10.11Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STE:VI:VIONS FRWY.,R:V1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
~~iD:tIl 111-I Time in:I Time out:I License/Permit #R'Ot-t'1 I Est.Type I Risk Category Page _[of "1-
PUrDdse of~nspection:I I I-Compliance I I 2-Routine I I 3-Field Investlgation I I 4-Visit I........,S-Other TOT AL/SCORE
.1:blif~~nloar~~Q ~Y'(l Y\r;t ~VM I co~ak~{~~ne:M0li~r I *Number of Repeat Violations:__
./:-lumber of Violations COS:--VPhYS~I~~S9 M ~rY,;.b\rJ MCrt~flf.(Jj,(,(\)1I£~~1 Phone:
I Follow-up:Ves
No (circle one)
Compliance Status:Out =not incompliance iN =incompliance \;'IiO=notobserved NA =notapplicable COS =correctedon site R=repeat violation
Mark the appropriatepaints in the OUT box for each numbered item Mark,./.a checkmarkinappropriate boxfor I"',NO.NA.COS Mark an asterisk'*'in appropriateboxfor R
Priority Items (3 Points)violations Re uire Immediate Correctil'e Action not to exceed 3days
ComDliance Status Compliance Status
0 I N l'i C Time and Temperature for Food Safety R ()I N :0;C R
V N 0 A 0 U N 0 A 0 Employee Healtb
T S (F =degrees Fahrenheit)T S
V I.Proper cooling time and temperature 12.Management,food employees and conditional employees;V knowledge.responsibilities.and reporting
V 2.Proper Cold Holding temperature(41 °FI45°F)V 13.Proper use of restriction and exclusion;No discharge from•......eyes.nose.and mouth
V ,3.Proper Hot Holding temperature(135°F)Preventing Contamination by Hands
-/4.Proper cooking time and temperature t....1"14.Hands cleaned and properly washedl Gloves used properly
5.Proper reheating procedure for hot holding (165°F in 2 vr 15.No bare hand contact with ready to eat foods or approved
vi Hours)alternate method properiV followed (APPROVED y N )
J 6.Time as a Public Health Control:procedures &records Hiebh'Susceptible Populations
Approved Source vY 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
V 7.Food and ice obtained from approved source:Food in
good condition.safc,and unadulterated:parasite ChemicalsVdestruction
V 8.Food Received at proper temperature L-{,17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination '""1 18.Toxic substances properly identified.stored and used
V 9.Food Separated &protected.prevented during food Water/Plumbing
preparation.storage.display.and tasting
10.Food contact surfaces and Returnables;Cleaned and ~./19.Water from approved source;Plumbing installed;proper
Sanitized at 1(p..{/~temperature backflow device
I I I.Proper disposition of returned,previously served or /20.Approved Sewage/Wastewater Disposal System.properVreconditionedVdisposal
Priority Foundation Items (2 Points violations RI'~"ire Corrective A.CtiOIlwithill 10 dOJ'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 Sv21.Person in charge present.demonstration of knowledge,27.Proper cooling method used;Equipment Adequate toV/and perform dutiesl Certified Food Manager (CFM)l..l Maintain Product Temperature
IV 22.Food Handler/no unauthorized personsl personnel v 28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package
V V 29.Thermometers provided,accurate,and calibrated;Chemicall
Labeling Thermal test strios
v'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 (Current &Valid)i:./destruction);Packaged Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vending
cV 25.Compliance with Variance,Specialized Process.and 31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized
processing methods:manufacturer instmctions vi supplied.used
Consumer Advisory .I 32.Food and Non-tood Contact surfaces cleanable.properly•...•designed.constructed.and used
c_f 26.Posting of Consumer Advisories;raw or under cooked C/r 33.Warewashing Facilities;installed.maintained,usedl
foods (Disclosure/Reminder/Buffet Plate)1Allergen Label Service sink or curb cleaning facility provided
Core Items (I Point)Violation.~Require Corrective Action Not to Exceed 90 Dal's or Next Inspectioll •JJ.-7richel'erComes First
0 I N N C R 0 I N ~C R
V N 0 A 0 Prevention of Food Contamination u N 0 A 0 Food Identification
T S T '"S
34.No Evidence of Insect contamination.rodent/other
~
•.....41.0riginal container labeling (Bulk Food)
VI,animals,_..35.Personal Cleanliness/eating.drinking or tobacco use Pbysical Facilitiesv~36.Wiping Cloths;properly used and stored ....I 42.Non·Food Contact surfaces cleanl..-37.Environmental contamination ....,43.Adequate ventilation and lighting:dcsignated areas used
:.....-38.Approved thawing method "1/44.Garbage and Refuse properly disposed:facilities maintained
Proper Use of Utensils v
/45.Physical facilities installed.maintained,and clean
._.,/39.Utensils.equipment.&linens;properly used.stored.V 46.Toilet Facilities:properly constructed.supplied.and clean
dried,&handledl In use utensils;properly used v
V 40.Single-service &single·use articles:properly stored V 47.Other Violations1/anUused ,./
1\~
Received by:Afv,kH~O~X~Print:/-h V\"':Q_(S\\\_'.0()j/'--Title:Person In Chargel Owner
(signature)...J..
Inspected by:'-V"~~[J PrintpO[f1riL.2o Business Email:
(signature)..---7 ~./'7 I ~_L ',,(I .J _.--b \..LJA -
Form EH·06 (Revised 09·2015)--I 1
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
(.)n
lS:bIM~e~:]j;)~I r~t-J,PhYS~I:d;::M Al'JL:",L~yJ )_~ttYf~t:e;\,~~t~OlL~nSe/pennit#
I Page~f £-:
--,TEMPERATURE OBSERVATIONS I \r
1tem/Location I -"Temp Item/Location Temp Item/Location Temp
'TA/Wl~;/1 ~"'V I-=I.::r.
f --~v•,
I -
fV/)-;11 I f)fl./'\I (T~..•
(J _,h.ft V/J .1"--""'"-I /.J-,l .,
I-f;)If"l'l-//l _((A'-aNAl ,I f /I.-r '-'1 /I It;'u
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATfENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
,I((r)j q %Jt.o ~11'l'J ()Q IAft)~
•r{t.,,),C)J '"(N?/
AJ.A.J~;::¥A..oI::__----I I "(/
I'Y\07 Of!)'J.~'/t,t.q fAJeAY.-A.MA 4,)IiA h,:...n rf!,f.1r-\\I I ,..
\
v
I
fA /)A ..rI <?•r_<:-"Lt.9..QvD(~.,\1
1 .
I /
~
Received by:-I-(/X U\.{)JJ\~V /'---Print:-}-;-j)tu11 ('~r;\<-[L'c {,ltA..Title:Person In Charge/Owner
(signature)
Inspected by:'
~{.._.C/)fLoA-f H>rint:<;d-I•/"I (IOJ~',..f'_p ,(signaturet -SamDles:Y N #collected
Form EH-06 (Revised 09-2015)J -,/