HomeMy WebLinkAboutMONTERREY CATERING 2017.11.08Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report"-(2377:'<1.STE:\I'IO:'<l~WJ.R'V1607,DALL~.TX 75207A4-S19-2l15 FAX/)'_~9-2868--/-JA;Jvc-ns/Itt ~<1.;./_Il i?Y1-1Ir.
,rf-2C:J'1 I Time in:
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Time ouf.
I License/Permit If I Est."ype
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Risk Category Page _)of _L,
Purpose of Inspection:I I I-Compliance I VI 2-Routine I I 3-Field Investigation I I 4-Visit I I SoOther TOTAL/SCORE
Esta1Ls~l)77Re~..j (rAf\;(\C,
I Contact/O"ner ame:(~;-
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*:-lumber of Repeat Violations:__
'I)'1('(q ('1\Vi i ,/I'~H ..\~./:-lumber of Violations COS:--
PhYSiqIAdd~e~.
/0
~L ("I I Citylt1unl'i •~I Zip Code:I Phone:'1-(-/)C~{r::-f{.(I Follow-~p:Yes 0.,)It 1c ~Vf"1c.,"r L I (,'):~;}.).No (clITle one)
Compliance Status:Out =not in compliance IN =in compliance NO =not obscC\cd NA =not applicable COS =corrected on site R =repeat violation
Mark the appropriate points in the OUT box for each numbered item Mark·•..·a checkmark in appropriate box for IN.1\0.NA.COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violatiolls Re uire Immediate Correctil'e Action IIot to exceed 3 days
Compliance Status Compliance Status0INNCTimeandTemperatureforFoodSafetyR0IN.'i C RUN0A0UN0A0EmployeeHealthTS(F =degrees Fahrenheit)T S
V I.Proper cooling time and temperature V 12.Managcment.food employces and conditional employees;.'•.....knowledge.responsibilities.and reponing
1/2.Proper Cold Holding temperature(41°F/45°F)
",V 13.Proper use of restriction and exclusion;No discharge tram,
eves.nose.and mouth.3.Propcr Hot Holding temperature(135°F)Preventin2 Contamination by Hands
V'4.Proner cooking time and temperature ."14.Hands cleaned and properly washed/Glo\'es used nroperly
v"5.Proper reheating procedure for hot holding (165°F in 2 -{15.No bare hand contact with ready to eat foods or approvedVHours)alternate method properlv followed (APPROVED Y N ).6.Timc as a Public Health Control:procedures &records Hil(hly Susceptible Populations
Apprond Source )16.Pasteurized foods used:prohibited food not offered
Pasteurized eg!!s used when required
V 7.Food and ice obtained from approved source;Food invgoodcondition.safe.and unadulterated:parasite Chemicalsdestruction./
VV 8.Food Received at proper temperature 1 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination 18.Toxic substances properlv idel1lified.stored and used
9.Food Separated &protected.prevented during lood Waterl Plumbingv'preparation.storage.display.and tasting
/10.Food contact surfaces and Returnables:Cleaned and ...-19.Water Irom appro\'ed source;Plumbing installed;properj,.Sanitized at ppm/temperature V back flow device~II.Proper disposition of rctumed.pre\'iously served or -20.Approved SelVage/Wastewater Disposal System,propervreconditioned•....
disposal
Priority Foundation Items (2 Points)violatiolls Re~tlire Corrective Actioll withillIO days
0 I N l'C R 0 I l':-;C RUN0A0DemonstrationofKnowledge/Penonnel IJ N 0 A 0 Food Temperature Con troll IdentificationTSTSV21.Person in charge present,demonstration of kno\\ledge,"v 27.Proper cooling method used:Equipment Adequate tot-and perform dutiesl Certified Food ylanager (CFM)Maintain Product Temperature
""22.Food Handler!no unauthorized personsl personnel -"":8.Proller Date Marking and disposition
Safe Water,Recordkeeping and Food Package V 29.Thermometers provided,accurate.and calibrated;Chemical!
Labclin2 ._,./Thermal test strips
V'..-23.Hot and Cold Water available:adequate pressure.safe Permit Requirement,Prerequisite for Operation
Y'~
24.Required records available (shellstock tags:parasite .}30.Food Establishment Permit (Currcnt &Valid)destruction):Packaged Food labeled
Conformance with Approved Procedures UtensIls,Equipment,and Vendingt25.Compliance with Variance.Specialized Process,and
31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained lor specialized v .•....
processing methods:manufacturer instructions supplied.used
Consumer Advisory .V 32.Food and Non-food Contact surfaces cleanable,properly
designed.constructed.and used;f~26.Posting of Consumer Ad\isorics;raw or under cooked V 33.Warewashing Facilities;installed.maintained,used/."foods (Disclosure/Reminder/BuITet Plate)/Alkrgen Label Service sink or curb cleaning facility provided
Core Items (I Point)ViolatiollS Require Corrective •.ktioll Not to Exceed 90 DOl'S or Next Illspectioll,W/Jicl,e,'er Comes First
0 I N N C R ()I N :-;C RUN0A0PreventionofFoodContaminationUN0A0FoodIdentificationTsTS/'34.No Evidence of Insect contamination.rodcnt/other
~/41.0riginal container labeling (Bulk Food)v animals
"'~35.Personal Cleanliness/eating.drinking or tobacco usc Physical Facilities,;'36.Wiping Cloths:properlv used and stored ~v 42.Non-Food Contact surfaces clean
.,/-37.Environmental contamination ..43.Adequate ventilation and lighting;designated areas uscdv38.ApprO\cd thaIVing method •...4-1.Garbage and Refusc properly disposed;facilitics maintained
PropeJ;.-{Jse of UteJJ<.ls ,.-15.Physical facilities installed.maintained.and clean
V V 39.L;tcnsils.equipment~~tOperl)'uscd.stored.v'46.Toilet Facilities:properly constructcd.supplied.and clean~dried.&handl5:.d/111 use ut 'Is;properlv usedv40.Single-sqvi~e_~e1'anicles:properly stored :t"47.Other Violations,,/
and used .~
Received by:r ~-~'J Print:Title:Person In Charge/Owner(sIgnature)..,"
Inspected by:h__;-Lt~-~or"<)Print:°hLD'--t HlILLib':,Business Email:
(signature)
Form EH-06 (Revised 09-2015)i ,I \