HomeMy WebLinkAboutMOODY COLISEUM 2017.12.18Dallas 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
D/ge/I~f 1'1-I Time in:
I Time out:1 ~~e~~~/1m~#f)~n r;,//-Sl+I
Est.Type
I
Risk Category PageL of ~l_....
Purm,se of Inspection:I I I-Comnliance I VI 2-Routinc I 3-Field Investi!'3tioll I I 4-Visit I I S-Other TOTAL/SCORE
Establishment Name:Co/,.A
I ContacliOwller Nam~:.--1 *:'I'umber of Repeat Violations:__@M.~r.tiM e_IA ...•".•.•---r;,VI ct 1L d ....A J(/0-AYl ./:'oiumber ofYiolations cos:--
PhYSictAddresJ:AlyL.:'o p,1 I City/C<)unty:,k Pt!.£i~otle:Phone:~hoo -21+
Follow-up:Yes.'/)"l /_J_1),""/1/"v.P,a·~VUT,]1 -!9 (circle one)
Out =not in compliance .i~'1\0 =not observed NA =not applicable COS =corrected on siteComplianceStatus:LV=IIIcomph·nee R =repeat violationMarktheaoofOoriateooinl5intheOUTboxforeachnumbereditemMark,./.a check mark in aooroonate bo.for 1:'1'.NO.NA.COS Mark an asterisk'*.in anorooriate box for R
Priority Items (3 Points)violations Re lIire Immediate Correctire Action 1I0tto exceed 3 davs
Comoliotnce Status Comilliance Status0INl'C Time and Temperature for Food Safety R 0 I N :'i C RUN0A0IJ1'1 0 A 0 Employee HealthTS(F =degrees Fahrenheit)T S
I Proper cooling time and tempcrature I~.Managcmcnt.food employees and conditional employees;
V V kno"ledge.responsibilities.and reporting
V 2.Proper Cold Holding temperature(41 'F/45'F)
v .•..13.Proper use of restriction and exclusion:No discharge from[./eves.nose.and mouthvI;'3.Proper Hot Holding temperature(135°F)Prenntin!!Contamination by Hands'/4.Proper cooking time and tcmoeratllre IY 14.Hands cleaned and properly washed/Gloves lIsed oroperly
5.Proper reheating procedure for hot holding (165'F in 2
~15.;-';0 bare hand contact with ready to eat foods or approvedc.,-Hours)alternate method orooerlv followed (APPROVED Y N )[/6.Time as a Public Health Control:orocedures &records Hi!!hlr Susceptible Ponulations
Approved Source
~.16.Pasteurized foods used:prohibited food not offered
Pasteurized eggs used when required
7.Food and icc obtained from approved source;Food in
V good condition.safe.and unadulterated:parasite Chemicalsl--destruction
8.Food Received at proper tempemture J-17.Food additives:approved and properly stored:Washing FruitsI_...-&Vegetables
Protecrion from Contamination 0 18.Toxic substances properlv identified.stored and used
9.Food Separated &protected.pre\'emed during food Water/Plumbing
V J.;oreparation.storage.display.and tasting
10.Food contact sllrl~:'d Returnables:Cleaned and vi--19.Water from approved source;Plumbing installed;proper
I 1/Sanitized at =l/temnerature back flow device
(/
II.Proper disposition ofretumed.pre\'iously scryed or v/~O.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points)violations ReI lIire Corrective Actioll withill 10daj's
0 I 1'1 l'C R 0 I :-;:'i C RU1'1 0 A 0 Demonstration of Knowledge/Persunnel t::-;0 A 0 Food Tempcrature Control/IdenrilicationTSTS
t....t.21.Person in charge present.demonstration of knowledge.[._.--27.Proper cool ing method used:Equipment Adequate to
and ocrform duties!Certilied Food :vfanager (CF:--l)I \'Iaintain Product Temllerature:...--~~.Food Handier.'no unauthorized oersons/oersonnel 1...-~8.Proner Date Marking and disposition
Saf('Water.Recordkeeping and Food Package l_Y 29.Thermomcters provided.accurate.and calibrated;Chemical/
Labelin"Thermal test strios
l.,..1/23.Hot and Cold Water available:adequate pressure.sare Permit Requirement,PrerequiSite for Operation
/~4.Required records 3\ailable (shellstock tags;parasite
30.Food Establishment Pern~(Cu9i~lI f}~Ir)C)~112;(..destruction):Packa~ed Food labeled J 1'1",/.:\-"
1l Conformance with Approved Procedures Uteusils,E~uipment,and -lending-J 25.Compliance with Variance.Specialized Process.and 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized
processina methods:manufacturer instructions ._/sllpplied.used
Consumer Advisory
v""
3~.Food and j\;on-Iood Contact surfaces cleanable.properly
designed.constructed.and used:p 26.Posting of Consumer Ad\isories:raw or under cooked
c...-v 33.Warewashing Facilities:installed.maintained,used/
loads (Dis~losureiReminder/BuITet Plate)/Allergen Label Sen·ice sink or curb cleaning facility provided
Core Items (I Point)Violatiolls Require Corrective Actioll Not to Exceed 90 DOl'Sor Next Illsoeaioll,W/lid,el'er COnies First
0 I N N C R 0 I N :'i C RUN0A0Pre\'cntion of Food Contamination l'N 0 "0 Food IdenrilicationTSTs
•••.1/34.;-';0 Evidence of Insect contamination,roden~other 41.0riginal container labeling (Bulk Food)
animals //'-a::35.Personal Cleanliness/eating.drinking or tobacco use Physical Facilities(..,36.Wiping Cloths;properlv used and stored V 42.:--Jon-Food Contact surfaces clean
v 37.En\'ironmental cOlltal11in~Hion V 43.Adelluatc ventilation and lighting:designated areas used
I 38.Appro\ed thawing method v 44.Garbage and Refuse oroperly disposed:facilities maintained
Proner Usc of Utensils (/45.Phvsical facilities installed.maintained.and clean
./
39.t;tensib.equipment.&linen"properly used.stored.46.Toilet Facilities:properly constructed.supplied.and clean"-dried.&handled/In usc utensils;nroncrlv used v
L/40.Sil1~!Isen ice &single-use articles:properly stored 47.Other Violations"-and u••ec .••.•CY
Received by:~f.~.Print:V~.i--t,'/\0 "-
Title:Person In Charge/Owner(signature).~,")'.T-h-f
Inspected by:,~_'-7 ""'rint:
,.,
rtO}~~Business Email:
(signature)....--...nJa,...-,iC~[t f'.t Lre..-~
Form EH-06 (Revised 09-2015)I I
DalJas 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 I Physical Address:_c-I City/State:I License/Pennit #:/(~page Uf "':(..v
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I TEMPERA TURE OBSERVATIONS I
Item/Location Temp Item/Location Temp Item/Location Temp
("A,1A IIIP \'3'6 l iJ/JL ~J,__.,'f-vtr)_,~f!"~.-I-lilt (VI 1NPenDrA/1 -.Q._().ll P ~t/~~_p,"'J(~....•/q ~r
w"f cJh ((II)I 'I=:•\-
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OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE,YOUR ATrENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
I
//1-(\,
Received by:~\\B"-Print:Y a-\_U ~(\C5 Title:Pcrson In Charge/Owncr(sIgnature)1-
Inspected by:;/-~_,I!_p'lf f...£rint:?IJi rf/l"h \/Q~rfQ(signature)c Samples:Y N #collected
Form EH-06 (Revised 09-2015)I I