HomeMy WebLinkAboutM CROWD RESTAURANT 2017.12.13Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377~.STE:\I\IO~S FRWY.,R.YI 607,DALLAS,TX 7S207 21.t-819-21IS FAX:21.t-819-2868
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I~:/I '2/1 f-I Time in:I Time out:/'I License/Permit #I E,1.Type I Risk Category Page.I.of _t-
Pu~rlose df Inspection:I I I-Compliance I V1 2-Routine I I 3-Field Investil!lltion I I 4-Visil I I SoOther TOTAL/SCORE
ESMlisI7et~~aI~::)d [)_PAfI'lJJ vl~h-I c£a~~;1er Nanzj I"a Ie y I
*~umber of Repeat Violations:__SQ)./;>;umber of Violations COS:--
Ph_zical Address:12 tJ{l/i I }(2,1J LI
City/County:.~ji~de:
Ph~/it-_2/7 -go ICi I Follow·up:Yes.~1;V1 I~II;;>./")YI)!.A -:z No (circle one)
Compliance Status:Oul =nol in compliance IN =in compliance ~=not obsened NA =not applicable COS =corrected on site R =repeat violation
Mark the aoorooriate ooints in the OUT box for eat'h numbered item Mark''/'a checkmark in "oorooriate box for I;';,NO.:"IA.COS Mark an asterisk'*'in aoorooriale box for R
Priority Items (3 Points)violatiollS RealJire Immediate Correctil'e Action lIottO exceed 3 days
Cumnliance Slatus Cumlliianc.Status
0 I N ~C Time and Temperature for Food Sufety R 0 I N "C RUN0A0UN0A0EmployeeHealthTs(F =degrees Fahrenheit)T S
I.Proper cooling time and temperature
c..)/
I~.:vianagement.food employees and conditional employees;
(/kno\\ledge.responsibilities,and reponing,Proper Cold Holding ternperature(41°F/45°F)13.Proper use of restriction and exclusion;No discharge fromvI,(L/eves.nose.and mouth
/~l/3.Proper Hot Holding temperature(135°F)Prevcntin!!Contamination by Hands
I~4.Proper cooking time and temperature ..__..t 14.Hands cleaned and properly \\'ashedl Gloves used properly
5.Proper reheating procedure for hot holding (165°F in 1 J 15.No bare hand contact with ready to eat foods or approved
t....-Hours)alternate method properly followed (APPROVED y N )
l/6.Time as a Public Health Control:procedures &records Highly Susceptible Ponulations
Apprond Source J-16.Pasteurized loads uscd;prohibited load 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
V 8.Food Received at proper temperature
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17.Food additives;approved and properly stored;Washing FruitsL&Vegetables
Protection from Contamination vi'18.Toxic substances properlv identified.stored and used
V 9.Food Separated &protected.prevented during food Waterl Plumbing(....preparation.storage.display.and tasting
10.Food contact surfaces and Returnables;Cleaned and 19.Water from approved source;Plumbing installed;proper
/./Sanitized at ppm/temperature J•.'v backtlow device
II.Proper disposition of returned.prc,iously served or .:...'-'"0.Approved Scwage/Wastewater Disposal System,proper
i ~reconditioned disposal
Priority Foundation Items (2 Points)violations ReI "ire Corrective Actioll withill 10 days
0 I N N C R 0 I :-.~c RUN0A0DemonstrationofKnowledgclPersonnelt:l'0 A 0 Food Temperature Controll IdentificationT5TS
1/21.Person in charge present.demonstration of knowledge,
.:....'"n.Proper cooling method used:Equipment Adequate to{/,and perlorm dutiesl Certilied Food Manager (CFM)Maintain Product Temperature
L-22.Food Handlerl no unalllhorizcd persons!personnel V 28.Proper Date i\larking and disposition
Safe Water,Recordkeeping and Food Package ~9.Thermometers provided,accurate.and calibrated;Chemical!
Labclin2 1./""Thermal test strips
(,1/23.Hot and Cold Water available:adequate pressure.safe Permit Requirement,Prerequisite for Operation
\-./24.Required records available (shcllstock tags:parasite W~30.Food Establishment Permit (Current &Valid)destruction):Packaged Food labeled
Conformance with Approved Procedures Utensils,Equillment,and "endingJ,25.Compliance with Variance.Specialized Process,and 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for spccialized
processin~methods:manufacturer instructions •.......'supplied.used
Consumer Advisory 3~.Food and Non-food Contact surl'lces cleanable.properly
I ,designcd.constructed.and used
j/26.Posting of Consumer Advisories:raw or under cooked
•.....v 33.Warcwashing Facilities;installed.maintained.usedl
loods (Disclosure/Reminder/Buflet Plate)1 Allergen Label Sen ice sink or curb cleaning facility provided
Core Items (I Point)Violatioll.~Require Corrective Actioll Not to E.xceed 90 Days or NextllJSDectioll ,Wlliclle"er Comes First
0 I N r;C R 0 I N :0;C RUN0;\0 Prevention of Food Contamination t:"0 A 0 Food IdentificalionTSTS
[,34.No E,idence of Insect contamination.rodent/other L.Y 41.0riginal container labeling (Bulk Food)v animals
\..0 35.Personal Cleanliness/eating.drinking or tobacco use Phvsical Facilities:....36.WiDing Cloths;oroperlv used and stored v ,4".Non·Food Contact surfaces clean
v 37.Environmental contamination '-"43.Adequate,entilation and lighting;designated areas used
l./'38.Aooroved tha\\inQ method C,44.Garbagc and Refuse properlv disposcd;facilities maintained
ProDer Use of Utensils L 45.Physical facilities installed.maintained.and clean
V 39.Utensils.equipment.&lincns:properly used.stored.V 46.Toilct Facilities;properly constructed.supplied,and clean,_.dried.&handledl In use utensils;properly used •...
'\..V 40.Singk-"~-Usc articles;properly stored "l..-V 47.Other Violations
and used
Received by:.J...//rl"hA.h~Print:~.M \}._/IA'~Title:Person In Chargel Owner(signalUre)'.
Inspected by:1~?Jff~.,,-.-.Print:~W'~)?/tb.Business Email:
(signature)/')~-;-(--
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
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Establishment Name:P,"i,~tPhysical ~ddrcss:gtl4 :ft I "L b I City/State:r I License/Permit #I Page '-of <<..v
M {,vn ",J 0/\1'1 J I VA "6 \tij '{...PIl,vnL J I\J T }-/J V"vIO
f TEMPERA'rURE OBSERVATIONS J
Item/Location Temp Item/Location Temp Item/Location Temp
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OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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Received by:,+--~Print:~0\11 <WI.4~Title:Person In Charge/Owner(sienatLJrc)
Inspected by:
~..'I,,,~12t!.j\.~t:?J)~yj)AM rl.f}"7-::fl <2(si,'nature)Samples:Y N #collected
Form EH-06 (Revised Oif-2015)I 7