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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 I')/){'/;I I r-('_I 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 {_-~,'7)f'l "..1~1f,/l ~~~V',\t J..'\'IV\t\I'(Vi,h cjl\V\K..:J I,,),n!"1/1..-4 _;'J J.-.~1;'0 I No (circle one) 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 _., Establishment Name:Physical Address:I City/Sta~e:J License/Permit #,I Page Lef _L I- M \('()t'A'Y\IA c_-b,\rll~'wv\(',;'I C'~C-rl 'Ld11 \/.;v /),L~Pr;..2v,1_•..,,)f :J I'I( TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp 0\'("l,)i 1"') f~"n \/l (i Otj ( U1-t'A ,1",f,j'\f./'vl J.+t-+-.'f I 1 .~ , 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: q ~;)jj ('I Du ~',;\.·f~Y,'cfY\hi --1/,,I I 'v I ql t';"/,,""rfl[v~,;_.,i'M .I ~;\-it...L·r it--(f t,.'l'\'n '1 CL.'L~_;J ()i/",)/l.I,\irJ (-'_•..J,'I 0.'-"L , l\(,J r.(I ~r ('ILL?l,n."."..lc\~I~7 +7''1 .-r;,~\.. I '1 //\ /i /~///1.I 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 {