HomeMy WebLinkAboutMI COCINA 2017.12.18Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STE:\L\JO:\S FRWY.,R;\[607,DALLAS,TX 75207 2[4-8[9-2115 FAX:2[4-819-2868
19)I 'r(1"1-I Time in:I Time out:.1 Lice:l;~7f__f7JO 671c(I
hI.Type
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Risk Category Page L of "t.,_.
Pu/Dose 6r [nsDection:I I I-ComDliance I 1/'1 2-Routine I I 3-Field [nvesti!!ation I I 4-Visit I I 5-0ther TOT AL/SCORE
Establishment Name:I J~J;IJAAA (>,,1<2 I conp~rL~t~~"trI.~/.I y/")\0 I *:'iu mber of Hepcat Yiolations:__/@M,fA r '~./1<./:'iumber of Violations COS:--
Physical~Address:I ,I CitY/{::ountY:'iJ:p ,(,~i~COd~~,..1~hone:I
Follow-up:Yes
-~I')A ,,).IL.hL<.~H Ir.z IIMJ iJ«,A.,,IV,'1-,"'<r?:-10 (circle onc),1ComplianceStatus:Out =not in compliance IN =in compliance NO =not ob erved NA =not applicable COS =corrected on site R =repeat violation
Mark the anmonriate points in the OUT box for each numbered item Mark './'a check mark in aDDrooriate bo"for l:'i.""0.\'A.COS Mark an asterisk'*.in annroprial<box for R
Priori tv Items (3 Points)violatiolls Re.uire Immediate Correelil'e Actio"/101to exceed 3 days
Comnliance Status Compliance Status
0 I N "C Time and Temperature for Food Safe~'R 0 I N "C RUN0A0t.;N 0 A 0 Employee HealthTS(F =degrees Fahrenheit)T S
I.Proper cooling time and temperature 12.Management.food employees and conditional employees;!..t..-kno\vlcdge.responsibilities.and reporting
V 2.Proper Cold Holding temperaturc(41°Fi 45°F)
vV 13.Proper use of restriction and exclusion:No discharge from[/eves.nose.and mouth
!.-<3.Prooer Hot Holding temperaturc(135°F)Preventinl!Contamination by Hands,}/4.Proper cooking time and tenmerature V1 14.Hands cleaned and Drooerlv washed!Gloves used Dronerlv
5.Proper reheating procedure for hot holding (165°F in 2 )15.No bare hand contact with ready to eat foods or approvedt..-Hours)alternate method properlv followed (APPROVED y N )
I..-6.Time as a Public Health Control:orocedures &records HiQhly Suscentihle PODulations
Approved Source 0-16.Pasteurized foods used;prohibited food not offered
Pasteurized e~QS used when required
7.Food and ice obtained from approved source:Food in
17 good condition.safe.and unadulterated:parasite Chemicals
I destruction
8.Food Received at proper temperature vr 17.Food additives;approved and properly stored;Washing Fruits
'L-&VeQetables
Protection from Contamination iA"18.Toxic substances properlv identified.stored and used
9.Food Separated &protected.prevented during food Water!Plumbing(/Dreparation.storage,disolay.and tasting
t)/10.Food contact surfaces and Returnables:Cleaned and 19.Water from appro\"Cd source:Plumbing installed:proper
Sanitized at oom/temoerature ~/backOow device
L/
II.Proper disposition oi"returned.previously served or
L)/20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points)violatiolls Relllire Corrective Actioll withilllO days
0 I N "C R 0 I ~"C RUN0A0[)emonstration of Knowledge!Personnel t.;"0 A 0 Food Temperature Controll IdentificationTsTS
l,.iJ 21.Person in charge present.demonstration of knowledge,27.Proper cooling method used;Equipment Adequate to
and perform duties/Certified Food Manager (CFM)t...Maintain Product TemperatureL22.Food Handler'no unauthorized Dersons!Dersonnel :...-2R.Proocr Date Marking and disposition
Safe Water.Recordkeeping and Food Package 29.Thermometers provided.accurate.and calibrated;Chemicall
Lnbelino v Thermal test strios
V 23.Hot and Cold Water a\'ailable:adequate pressure.safe Permit Requirement,Prerequisite for Operation
I.24.Required records available (shellstock tags:parasite
~30.Food _~!;.-~8~I~e~t Pe)i~~t 1,c\vrJ,en~);a~d5<."destruction):Packaged Food labeled
Conformance with Appro,'ed Procedures -Utensils,Equipmbt,and ,"endingJ25.Compliance with Variance.Specialized Process,and
31.Adequate handwashing lacilitics:Accessible and properlyHACCPplan:Variance obtained for specialized
processing methods:manufacturer instructions t...-supplied.used
Consumer Advisory 32.Food and ,"on-food Contact surfaces cleanable.properly
\...Y designed.constructed.and usedy26.Posting of Consumer Advisories:raw or under cooked 33.Warcwashing Facilities:installed.maintained.usedl
foods (Disclosure'Reminder/Buffet Plate)!Allergen Label ./Sen'ice sink or curb cleaning facility provided
Core Items 1I Point)Violaliolls ReQllire Corrective Actio"NOllo Exceed 90 Dal's or NexllII.spectioll,Wllicllel'er Comes First
0 I N N C R 0 I N "C RUN0A0Prel'Cntion of Food Contamination t.;N 0 A 0 Food IdentificationTsTS
J
34.No Evidence of fnsect contamination,rodent/other 41.0riginal container labeling (Bulk Food)
animals L.-V 35.Personal Cleanliness/eati,,,,.drinkin~or tobacco usc Phvsical FacilitiesV_36.Wining Cloths:properlv used and stored v -12.",on-Food Contact surfaces clean.~37.En\·ironmental conl3minmion v 43.Adeauate ventilation and lighting:designated areas used
v'38.AoDroved thawing method v 44.GarbaL(e and Refuse pronerlv disposed:lacilities maintained
Proner Use of Utensils I 45.Phvsical f:1cilities installed.maintained.and clean
39.L:tensils.equipment.&linens;properl lbcd.stored.46.Toilet Facilities:properly constructed.supplied.and cleant/dried,&handledl In use utensils:nronerlv uscd Vi-
IV'"40.Single-service &single-use articles:properly stored 47.Othcr Violations
and W<rll -;//
Received by:J[~/f~print:_.!~1·.M~-I-Q
Title:Person In Charge!Owner(signature)
Inspected by:\:(,_..,.
t?Print:b h,/fbt--~~1(l Business Email:
(signature).,r~~_,......A/"(;;_,_.'5/&:-\
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.STEMMONS F'RWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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Establishmcnt Namc:~I Physical Address:Cit)/Statc:~.License/Permit #~e L-uf_C,_,..,
fA n..~II{Jv"1jl1 OM "fJ 1'=1-_Ot9t701-rM;-(/)("LA""'"/('-i-AJdIflWI.fl ~g-.ob /l I.A.ki..•j)yJ IK
TEMPERAtURE OBSERVATIONS I
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:
-----./"Received bYv.~prin~~1·\JV C-l10'1 Title:Person In Charge/Owner
(signature)·_
Inspected by:
-~n~J~~
Print:r.d!.,B'vvI ~~O(si~natllre )-Samples:Y N #collected
Form EH-06 (Revised 09::-2015),-p I