HomeMy WebLinkAboutTHE HALAL GUYS 2017.10.27Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377;\C.STnnIO;\cS FRWY.,RM 607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
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Time out:
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License/Permit Ii
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Est.Type
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Risk Category Page~of__.:::_L
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Pu iDOSe!of Inspection:I I I-Compliance I 1--'2-Routine I I 3-Field Investi!!ation I I 4-Visit I I SoOther TOTAUSCORE
Establishme~t Name:r'
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ContacliOwner Name:
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*:\umber of Repeat Violations:__
1'h{H tl I,",I :-\..t L(('if"l 11"'I N~·~L;E'.'\../:>lumber of Violations COS:--DPhysifalAdd~s:-,I City/County:I n ~Zip Code:Phone:'r I'~'-30 F~llill'-up:Yes
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Comptiance Status:Out =not in compliance IN =in compliance NO =not ob ened 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,NO.NA.COS Mark an asterisk'*'in aporDoriate box for R
Priority Items (3 Points)violations Re uire Immediate Corrective Action 1I0ttO exceed 3 davs
Comotiance Status Comoliance Status
0 I N N C Time and Temperature for Food Safety R 0 I N I'i C R
U N 0 A 0 U N 0 A 0 Employee Heallh
T S (F =degrees Fahrenheit)T S
I.Proper cooling time and temperature 12.Management.food employees and conditional employees;
i....-"l'knowledge,responsibilities.and reoortin!:!
.....,1/2.Proper Cold Holding temperature(41 of/45°F)13.Proper use of restriction and exclusion:No discharge Irom
'../eves.nose.and mouth,v 3.Proper Hot Holding temperaturel 135°F)Preventin!!Contamination bv Hands/
L'~4.Proper cooking time and temperature VI'14.Hands cleaned and orooerlv washed/Gloyes used properly
./"5.Proper reheating procedure for hot holding (165°F in 2 15.1\'0 bare hand contact with ready to eat foods or approved-Hours)/alternate method properly followed (APPROVED y N )...6.Time as a Public Health Control:procedures &records Hi!!hh'Susceotible Pooulations
Approwd Source
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16.Pasteurized foods used;prohibited food not offered
Pasteurized cg:QS used when reauired
7.Food and ice obtained Irom approved source;Food in
~/good condition.safe.and unadulterated;parasite Chemicals
...destruction
8.Food Receiyed at proper temperature ).17.Food additives;approved and properly stored;Washing Fruits
'../
,.&Vegetables
Protection from Cont:lmination >'r IS.Toxic substances properlv identified.stored and used
'v"
9.Food Separated &protected,prevented during food Water/Plumbing
preparation.storage,display.and tasting
v-IO.Food contact surfaces and Returnables;Cleaned and /19.Water Irom approved source;Plumbing installed;proper
I Sanitized at d 110m/temperature J back flow device
/II.Proper disposition of returned,previously served or /20.Approved SewagelWastewater Disposal System,proper-reconditioned '_,./disposal
Priority Foundation Items (2 Points)violations Re("ire Corrective Actio"withi"10 dal's
0 1 N i'i C R 0 I N i'i C R
U N 0 A 0 Demonstration of Knowlcdge/Pcrsonnel U N 0 A 0 Food Temperature Controll Identification
T S T S,21.Person in charge present.demonstration of knowledge,27.Proper cooling method used;Equipment Adequate to
"-and perform duties/Certitied Food Manager (CFYI)'j Maintain Product Temnerature
V 22,Food Handler/no unauthorized oersons/oersonnel V 28.Proper Date Marking and disoosition
Safe Water.Recordkceping and Food Package /29.Thermometers provided.accurate,and calibrated;Chemical!
Labelill!!V Thermal test strios
'v 23.Hot and Cold Water available;adequate pressure,safe Permit Requirement,Prerequisite for Operation
./24 .Required records available (shellstock tags;parasite vi-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 lor specialized.~processing methods:manufacturer instructions '....•1/supplied.used
Consumer Advisory ",V 32.Food and Non-food Contact surfaces cleanable.properly
designed.constructed.and used
~V 26.Posting of Consumer Advisories;raw or under cooked V 33.Warewashing Facilities;installed,maintained.used!
foods (Disclosure/Reminder/Buffet Plate)1 Allcmen Label ~Servicc sink or curb cleaning facility provided
Core Items (I Point)Violatiolls Reqllire Corrective Actio"Not to Exceed 90 Daj's or NeXIIIISl1ectiOl'.Whicl,el'er Come.~First
0 1 N i'i C R 0 1 N N C R
U N 0 A 0 Prevention of Food Contamination IJ 111 0 A 0 Food Identification
T S T S
l,.....V 34.No Evidence of Insect contamination.rodent/other vI,.41.0riginal container labeling (Bulk Food)
animals
V _,-35.Personal Cleanliness/eating.drinking or tobacco use Phvsical Facilities~/36.Wiping Cloths:properly used and stored {~42.Non-Food Contact surfaces clean
"'"37.Environmenlal contamination (...43.Adequate ventilation and lighting;designated areas used
I.-3S.Approved thawing method '...•.•'...44.Garbage and Refuse nronerlv disnosed;facilities maintained
Propel'Use of Utensils V 45.Phvsical facilities installed.maintained.and clean
39.Utensils.equipment.&linens;properly used.stored.,\,..I/46.Toilet Facilities;properly constructed.supplied.and clean
1_./i.-dried.&handled/In use utensils:properly used
40.Single-service &single-use articles;properly stored /'47.Other ViolationsV-"I •....and used
Received by::A1:(.L 2~/;",Iv 71:rt .~".Print·'''ry't'.p,irl r\'~~\)u\1 Title:Person In Charge/Owner
(signature)l-I "I (i ...-.,.'J
Inspected by:r ;:...\,iT'Print:s:..."'h ~ftC Business Email:
(signature)"'{'7?/-)I~'J.A'(...;'~/.)~"-i 0 j'A
Form EH-06 (Revis~d 09-2015)j ~1 ~
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 Physical Address:+City/State:n I}License/Permit #.l:age uf L-
I C\hl<_1-1(I IfA I {_~:lif IQll G--rr'e{}..,;t~I\.f A-lb}11-1\-\iY),vvl'(;/~IVI .:1/)/;'-f)1"y,f ,"LJ'.,TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
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OBSERVATIONS AND CORRECrrVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE,YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received by:.>41M~A!VL~-f(}v--Print:ffrr,rltl't d "'':'"j2tJ7oY\Title:Person In Charge/Owner
(signature)~,(;
Inspected by:I~#Crf Print:y;j)I ,j)_Ttl lul/{v(signature)~.,~/JL___7 -u:.>.I '/I A,~,~".I J A""Samples:Y N #collected
Form EH-06 (Revised 09-2015)-I {