HomeMy WebLinkAboutMI COCINA STADIUM SUITE 2017.10.27Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 ~.STDLVIOI'<S FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
Date:I Time in:I Time Ollt:I
License/Permit ;I
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Est.Type I Risk Category Page _!_of'::"_~-
If,i'Lrllt '2.&11-
Purpose ot Inspection:I I I-Compliance I I 2-Routine I I 3-Field Investieation I I 4-Visit I I SoOther TOTAUSCORE
Establ ishment Name:,1 Cont¥t/C!wner Name:~,,I *"lumber of Repeat Violations:__
(f)IYh ('t'(>)1 V'll'!..-\~~,(\;\4,,-•~1,1;--{IYf jQ C{./~1(.;I.'\-I ~r LvvLA .{:'iumber of Violations COS:--
Physical Address:City/C\>unty:~Zip Code:Ikphone:'7 A Follow-up:Yes
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Compliance Status:Out =not incompliance IN =in complia~ce'NO =notob eryed A =notapplicable COS =corrected onsite R=repeat violation
Mark the aooroonate ooints in the OUT box for each numbered item Mark '01"acheckmarkinaopropnate box for IN,Ilia.NA.COS Mark an asterisk'*'in approoriate box for R
Priority Items (3 Points)violalions Re uire Immediale Correcl;'·e Aclion iloIlo exceed 3 davs
Compliance Status Compliance Status
0 I N l'C Time and Temperature for Food Safety R 0 I N N C R
U N 0 A 0 U l'0 A 0 Employee Health
T S (F =degrees Fahrenheit)T S
I.Proper cooling time and temperature 12.I'lilanagement.food employees and conditional employees:
:....,..-I~knowledue.responsibilities,and reporting
6 v 2.Proper Cold Holding temperature(41°F/45°F)13.Proper use of restriction and exclusion;No discharge from,.,__.eyes.nose.and mouth
L 3.Proper Hot Holdin~temperalUre(135°F)Preventing Contamination by Hands
./4.Proper cooking time and temperature ~~r I,:).Hands cleaned and properly washed!Gloves used properly
5.Proper reheating procedure for hot holding (165°F in 2 -t 15.No bare hand contact with ready to eat foods or approved._...Hours)alternate method properlv followed (APPROVED y N )
,/6.Time as a Public Health Control;procedures &records Hil!hly Suscelltible POilUlations
Approwd Source ~-t 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
7.Food and ice obtained from approved source;Food in
V good condition.safe,and unadulterated:parasite Chemicals
v destruction
._/8.Food Received at proper temperature J--17.Food additives;approved and properly stored;Washing Fruits
&Veuetables
Protection from Contamination ,Y IS.Toxic substances properly identified.stored and used
/9.Food Separated &protected.prevented during food Waterl Plumbing
'.preparation,storage.display.and tasting,10.Food contact surfaces and Returnables;Cleaned and /19.Water trom approved source;Plumbing installed;proper•...Sanitized at ..:.:)-ppmltemperature backtlow device
V II.Proper disposition ofretumed.previously served or V 20.Approved Sewage/Wastewater Disposal System.proper-reconditioned •.....disposal
Priority Foundation Items (2 Points violations Re~"ire Correclive Actioll withill 10 days
0 I N l'C R 0 I N N C R
U N 0 A 0 Demonstration of Knowledge/Personnel U N 0 A 0 Food Temperature Controll Identificallon
T S T S
1-21.Person in charge present.demonstration of knowledge,27.Proper cooling method used;Equipment Adequate to
and perform duties/Certified Food Manager (CFM)..-'Maintain Product Temperature
''f..22.Food Handler'no unauthorized personsl personnel v ~8.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package
v"''''
~9.Thermometers provided.accurate.and calibrated;Chemica II
Labeling Thermal test strips
"23.Hot and Cold Water available;adequate pressure.safe Permit Requirement,Prerequisite for Operation
~/
24.Required records available (shellstock tags;parasite
~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 properlyHACCPpian;Variance obtained for specialized
'\..•..processing methods:manufacturer instructions t./supplied.used
Consumer Advisory ,32.Food and Non·food Contact surfaces cleanable.properly
designed.constructed.and used
~I·26.Posting of Consumer Advisories;raw or under cooked
;~"'V/33.Warewashing Facilities;installed,maintained.used/
foods (Disclosure/Reminder/Buffet Plate)1 Allergen Label Service sink or curb cleaning facility provided
Core Items (1 Point)Violatiolls Require Correclive Action Not 10 Exceed 90 Da}'s or Next Illspectioll.Wlliehet'er Comes First
0 I N N C R 0 I N N C R
U N 0 A 0 Prevention of Food Contamination u ,0 A 0 Food IdentificationTsTS
34.No Evidence of Insect contamination,rodent/other V 41.0riginal container labeling (Bulk Food).,'V~animals
...•.•35.Personal Cleanliness/eating.drinking or tobacco use Phvsical Facilities
l.36.Wiping Cloths:properly used and stored \_,.V 4~.Non·Food Contact surfaces clean
I,37.Environmental contamination ',-43.Adequate ventilation and lighting;designated areas used
'"3S.Approved thawin!!method (..44.Garbage and Refuse properly disposed;facilities maintained
Proper Use of Utensils '-45.Physical facilities installed.maintained.and clean
;/'39.Utensils.~luipment.&linens:properly used.stored.46.Toilet Facilities:properly constructed.supplied.and clean
dried.&handL dl In use utensils:properly used ../.•.,:)0.Sing7,s~ivice &s;1le.use articles:properly stored ./47.Other Violations,,'~.and use '___-
Received by:I..'(//i/ji/'_,,/Print:f):~IC"
Title:Person In Charge/Owner
(signature)I I -j (::v~~\
Inspected by:VV\r ,..,-./2.<;7
,Print:~'p k.«~\,~.iC:'JflU ~~usiness Email:
(signature)--."r l'>I i.",.I
Form EH·06 (Revised 09-2015)-I ~
Dallas County Health and Human Services -Environmental Health Division
RetaiJ 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:Physical Address:I City/Sta~e:J License/Permit #,I Page Lef _L I-
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TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
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OBSERV ATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received by:(J /L'/Print:.J K,V',,'\;I':)"JLL.-Tille:Person In Charge/Owner
(signature).-L
Inspected by:/),\h -fc~""'__P eIt I)rint:.f'r·'T'tI)/1,,('r-(signature)___.,___/')1 y..pA-I/1 Samples:Y N #collected
Form EH-06 (Revised 09-2015)-I {