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HomeMy WebLinkAboutMOODY COLISEUM 2017.12.13Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:\.STDL\IO:\S FRWY.,R:\I 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 , i~r1-,rlf I Time in:I Time out:/I Li~,1jsD7l~_roIJ D '1-fI r Z-I-I Esl.Typo I Risk Category PageI_of "'6- Puroose of Insvection:I I l-Comnliance I '--'1 2-Routine I I 3-Field Investi!!ation I I 4-Visit I I 5-0ther TOTAL/SCORE Establishment Name://1 C:;~~O~'~:~_t2;t~/l/1 7LI c,,1'1 I *:"I'umber of Repeat Violation>:__(iJ·M,(')'"'M.t /'?"\'J'of /)./'_-A ,/.'>umber of Violations COS:-- Physical Addreg 0 'r.r p ~1City CcJlI1~Y:Ii;Pn.~ZiP C~;J~Phonc,If1ti';;.YA.~"ow-ur:Yes'2.'-1-A.tY'",/A/I()"'/VI/i/'0.1 III<U''e j.,;,><c-,-)'l '0 (circle one) Compliance Status:Out =not in compliance 1 =in complian£e 1\0 =not ob erved :"IA =not applicable COS =corrected on site R =repeat violation Mark the aooromi"te Doints in the OUT box for each numbered item Mark ''/'3 checkmark in annronriate bo"for 1:\.1\'0.:'>IA.COS Mark an asterisk'*.in annronriate box for R Priority Items (3 Points)violations Re,"ire Immediate Correctil'e Action lIot to exceed 3 clays Cumllliance Status Comoliance Status 0 I N N C Time and Temperature for Food Safety R 0 I N N C RUN0A0t;~0 A 0 Employee HealthTS(F =degrees Fahrenheit)T S Vii I.Proper cooling time and tcmperature V 12.i\lanngement.food employees and conditional employees; 1(../knowlcd"e.resDonsibilities.and reportin!:!7 2.Proper Cold Holding temp~rature(41 of/45°F)L_l/13.Proper use of restriction and exclusion:No discharge from V eves.nose.and mouth i/3.Proper Hot Holding temllerature(135°F)Preventin!!Contamination bv Hands ,/4.Proper cooking time and temoerature vl-"14.Hands cleaned and properlv washed!Gloves used proDerlv 1/5.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 follo\\'ed (APPROVED Y N )(!_....T/6.Time as a Public Health Control:Drocedures &records Hil1hlv Suscet)tible Ponulations Appro\'Cd Source ~ 16.Pasteurized foods used;prohibited food not offercd Pasteurized eC2S used when required 7.Food and ice obtain~d from approved source;Food in good condition,safe.and unadulteratcd:parasite Chemicals&J..destruction 8.Food Received at proper temperature ~ 17.Food additives;approved and properly stored;Washing Fruits!,..-l...-&Verretablcs Protection from Contamination L-.f'18.Toxic substances oroDeriv identilied.stored and used 9.Food Separated &protected.prevented during food Water!Plumbing !/preparation.storage.disnlav.and tasting 10.Food contact surfaces and Returnables;Cleaned and 19.Water from approved source;Plumbing installed;proper1/'"Sanitized at Dom/temoerature ,-,II'backOow device "",L-II.Proper disposition ofretumed,previously served or V 20.Approved Sewage/Wastewater Disposal System,proper reconditioned <---disDosal Priority foundation Items (2 Points)violatiolls Re,lIire Corrective Actioll withill 10 dal's 0 I N ~C R 0 I :\...•C RUN0A0DemonstrationofKnowledge/Personnel 1,;N 0 A 0 Food Temperature Control/IdentificationTsTS ._.iJ 21.Person in charge present.demonstration of knoll'ledge, L.-~27.Proper cooling method used;Equipment Adequate to and perform duties/Certitlcd Food :Ylanager (CFM)\Iailllain Product Temperature{_.~12.Food Handleri no unauthori7ed Dersons/personnel •....2~.ProDcr Date Marking and disposition Safe Water,necordkecping and Food Package 1/29.Thermometers provided,accurate.and calibrated;Chemical/ Labelin!'v Thermal test strips ,,-'/?'Hot and Cold Water available;adequate pressure.safe Permit Requirement,Prerequisite for Operation_0. I_.V 24.Required records 3\·ailable (shellstock tags:parasite .J-30.Food Establishment Permit (Current &Valid)destruction);Packa~ed Food labeled Conformance "ith Approved Procedures Utensils,Equipment,and Vending ~ 25.Compliance with Variance.Specializ~d Process,and 31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized processing methods:manufacturer instructions .v/"suppl ied.used Con umcr Advisory .~/ 32.Food and Non-food Contact surfaces cleanable.properly designed.constructed.and used .V L-26.Posting of Consumer Ad\isories:raw or under cooked V 33.Warc\>yashing Faci lities;installed,maintained,used/ foods (Disclosure Reminder'Buffet Plate)!Allcrgen Label \.-Sen icc sink or curb cleaning tacility provided Core Items (I Point)Violatiolls Reauire Corrective Actioll Not 10 Exceed 90 Dal's or Next Illspectioll,J"7,icJ,(!I'er Comes First 0 I 1'1 ...•C n 0 I "1'1 C nuN0A0P,'evention of Food Contamination l'"0 A 0 Food IdentificationTSTS 34.No Evidence of Insect contamination.rodent/other L.-I~41 .Original container labeling (Bulk Food)V animals </35.Personal Cleanliness/eating.drinkil1~or tobacco LIse Phvsical Facilities ./36.WiDinu Cloths;properlv used and stored l/4~.Non-Food Contact sllrfaces clean 1/37.Environmental contamination l--43.AdcQuate \cntilation andli~hting;designated areas usedt_../38,Aopro\'ed tha\\ing method _..--44.Garbage and Refuse properlv disposed;tacilities maintained Proner Usc of Utensils v -15.Physical facilities installed.maintained.and clean /'39.Ltcnsils.equipment.&linens:properly used.stored.-16.Toilet Facilities:properly con,tructed.supplied.and clean.___ dried.&handled,In usc utensils;Dronerlv used v l/40.Sin>7"er'ic~&,ingle-use articles;properly stored •••••.L-47 .Other Violationst.,and lit,>_, Received by:~ki ~Print:;f.__~-n{~~()PS Title:Person In Charge!Owner (si£!nature)~ Inspected by:tI I '-17 -r1~t-~",.if'C~Print:t Business Email: (signature)-.-".--,9d~...,_.,-\O.//,/dc Form EH,06 (Revised 09-2015)/7 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 /) Establishment Name:I Phy/~al~d~ess:1+1'1 !/~O I City/State:t ,vJ_License/Pennit #II Page l~_...C V M /Q.~/tt f'91J 'Q ....•,~-~.or)UM~\Um 'Itt p~1/')/"1 _r>v .••1JJ ,1/ TEMPERA TURE OBSERVATIONS 'V Item/Location Temp Item/Location Temp Item/Location Temp J...i/\"'),.{\CV1 .p iJ A 9.-I"<.."l?F /'I ,..-IV /II '/l .._~.-:'"7I/Jr.A "</1:~U;CV/t_1'(79::--A 7 lJ V,",~r . 10 .•.....1 J~1 p(J1-'1- ,(VI "•..••.1 I OBSERV ATJONS AND CORRECT lYE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE,YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW: II _L Received by:--+--~I\O~~Print:-f__U\~tJ ~(\f~Title:Person In Charge/Owner(sionature)I Inspected by:I I \ ;,~-~-../421Ft '-Print:9D h ~/r//C-(signature)r...-W"'~-Samples:Y N #collected Form EH-06 (Revised 09-2015)t t7f~~