HomeMy WebLinkAboutNATURALLY CURLY COOK 2017.10.21Dallas County Heal~man 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
Dil>I '1 I I ft.-I Time in:
I Time out:/1
License/Permit #
1
Est.Type :itRiSk Category Page _L of::L-~1
Pun/ose o'f Ibspection:I I I-Compliance I VI 2-Routine I I 3-Field Investi!!ation I I 4-Visit I W'I 5-0ther TOTAL/SCORE
Att~1~7~:vp:e:tJ I VPM ('til AI/1 con~~t~pp;~NamJ;l rr ii 1
*Number of Repeat Violations:__
,/Number of Violations COS:--0Phyta~~~rL::\r:-a.~~I City/Coun~I -Z~~de:.I P~Ob\1-1 Follow-up:YesA.V'()1\/\1L<./I ".I ./1+---n.f!o'2,No (circle one)
Compliance Status:Out ~not in compliance IN,-incompliance :-i0 =not ob,erved NA =not applicable COS =corrected on site R =repeatviolation
Mark the appropriate points inthe OUT box for eachnumbered item Mark ,,/,a checkmark in annropriate box for l:-i.'\'0.!'IA.COS Mark an asterisk'*.inappropriate boxfor R
Priority Items (3 Points)violatiofls Renllire Immediate Corrective Actioflllot to exceed 3 days
Comnliance Status Compliance Stalus
0 I N ~c Time and Temperature for Food Safety R 0 I N N C R
U N 0 A 0 t::-I 0 A 0 Employee Health
T S (F =degrees Fahrenheit)T S
I.Proper cooling time and temperature I ~L•.•12.Management,food employees and conditional employees;
'--'knowledge,responsibilities,and reoorting
2.Proper Cold Holding temperature(41 of/45°F)13.Proper use of restriction and exclusion;No discharge from
Iv •••..i.-eves,nose,and mouth
V 3.ProDerHot Holdin"temperature(l35°F)Preventin!!Contamination bv Hands
U 4.Proper cooking time and temperature \...of'14.Hands cleaned and properlv washed/Gloves used orooerlv
5.Proper reheating procedure for hot holding (165°F in 2 y 15.No bare hand contact with ready to eat foods or approved
j/,-Hours)alternate method prooerlv followed (APPROVED Y N )
.•......6.Time as a Public Health Control;procedures &records Hi!!hlv SusceDtible Ponulations
Approved Source \j.,I~16.Pasteurized foods used;prohibited food not offered
Pasteurized eQQSused when reouired
7.Food and ice obtained from approved source;Food in
Ivl.good condition,safe,and unadulterated;parasite Chemicals
destruction
S.Food Received at proper temperature 17.Food additives;approved and properly stored;Washing Fruits
Iv v &Vegetables
Protection from Contamination LA IS.Toxic substances properly identified,stored and used
,-,,].I 9.Food Separated &protected,prevented during food Water/Plumbing
preparation,stora"e,disnlay,and tasting
I V 10.Food contact surfaces and Returnables;Cleaned and 19.Water from approved source;Plumbing installed;proper
Sanitized at .,t:::Tt::>ppm/temperature V backflow device
Vii II.Proper disposition of returned,previously served or 20.Approved Sewage/Wastewater Disposal System,proper
reconditioned V disposal
Priority Foundation Items (2 Points violations ReI flire Corrective Actioll withill J0 dal's
0 I N "('R 0 I N "C R
U N 0 A 0 Demonstration of Knowledge/Personnel u N 0 A 0 Food Temperature Control!Identification
T S T S
t.-V 21.Person in charge present,demonstration of knowledge,27.Proper cooling method used;Equipment Adequate to
and oerform duties/Certified Food Manager (CFM)[/Maintain Product Temoerature
L--'"22.Food Handler/no unauthorized persons/oersonnel V 2S.Proper Date Markin!!and disposition
Safe Water,Recordkeeping and Food Package
V
29.Thermometers provided,accurate,and calibrated;Chemical!
Labeling Thermal test strips
V 23.Hot and Cold Water available;adequate pressure,safe Permit Requirement,Prerequisite for Operation
24.Required records available (shellstock tags;parasite J 30.Food Establishment Permit (Current &Valid)
I V destruction);Packaged Food labeled
Conformance with Approved Procednres Utensils,Equipment,and VendingmJ25.Compliance with Variance,Specialized Process,and 31.Adequate handwashing facilities:Accessible and properly
HACCP pian;Variance obtained for specialized
V'supplied.usedprocessingmethods;manufacturer instructions
Consumer Ad\'isory 32.Food and Non-food Contact surfaces cleanable,properly
V designed,constructed,and used
j/26.Posting of Consumer Advisories;raw or under cooked L-V 33.Warewashing Facilities;installed,maintained,used/
foods (Disclosure/Reminder/Buffet Plate)/Allergen Label Service sink or curb cleaninQ facilitv Provided
Core Items (I Point)Violatiolls Real/ire Corrective Actioll il/ot to Exceed 90 Dal's or Next IlIsl1ectioll,WlIicllel'er Comes First
0 I N N C R 0 I N N C R
U N 0 A 0 Prevention of Food Contamination t'N 0 A 0 Food Identification
T s T s
34.No Evidence oflnsect contamination,rodent/other 'vl/
41.0riginal container labeling (Bulk Food)
t,...-animals
l~35.Personal Cleanliness/eating,drinking or tobacco use Phvsical Facilities
t..36.Wioin!!Cloths;oroperly used and stored t/42.Non-Food Contact surfaces clean
L 37.Environmental contamination _"43.Adee uate ventilation and li"htinQ;designated areas used
I V 38.Aooroved thawing method t_.,"44.Garbage and Refuse prooerlv disoosed:facilities maintained
ProneI'Use of Utensils -r;;.45.Physical facilities installed,maintained,and clean
v1/39.Utensils,equipment.&linens;properly used,stored,I~46.Toilet Facilities;properly constructed,supplied,and clean
dried,&handled/In use utensils;properlv lIsed l,..o
l.,...V 40.Single-service &,;gle-use articles;properly stored (....1./47.Other Violations
and use I 'J
Received by:.;_/~VA/)Print:X .tc.;t//~~evJ Iv Title:Person In Charge/Owner
(signature),
Inspected by:.v ~~J J?~~
Print:-~I fbi v._i{l Business Email:
(signature)-./7~""I {bJ/I v-O",-"_
Form EH-06 Revised 09-2015
,.I I
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
rI
~sr~t:e~t:O:e:n.t v.ett f~~PhYS~1 ~d;:S~fJ-M -ItnA M}IL I City~a~ffJ1V)
I License/Permit #I Page _lei'(L
I TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
~
It("III r.A1o I~q V {:.,
•.....
u...i r.;[;t.Jl fir;)~t:
,."J.t •f riM 40 ,,~od ')
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
1-)-
J ()((/,/
Received by:j...\t,JV 'U~1/Print:f-lGwL ~,e~r-V Title:Person In Charge!Owner
(signature)
Inspected by:VI "'-P-A'l~h-Print:~;,,,~-"O~~I io.l(signature).....,.Samnles:Y N #collected
Form EH-06(Revised 09-2(15),~.......