HomeMy WebLinkAboutTOM THUMB 2017.11.10Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STnnIO:\S FRWY .•R}1607.DALLAS.TX 75207 214-819-2115 FAX:21-'-819-2868
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Ditf:,In I 1'1-1 Time in:I
Time out:.I License/Permi~S C)~I Est.T)po I
Risk Category Page.J of _L
Puroose of InSDcction:I I I-Compliance I Lf 2-Routine I I 3-Field Im'esti!'ation I I 4-Visit I I 5-0ther TOTAUSCORE
E,ishment 'CRJIA.Ah I Contact/Owner lame:
I *:'iumber of Repeat Violations:__CV/}}/WI --tt 9.,(/')~1\14 N --r~(·.V ,/Xumber of Violations COS:--
Physical Address:J)1 T)~~fl\U/i~/\Ik/oJ»SJr~-,Jj~h2eiJ-f _'<:IrE -RA ~b I Follow-up:Yes
1-f /}(.1 I \d L /':t..nO U(i No (circle one)
Compliance Status:Out =not in compliance IN =in compliancJ ~O =not observed NA =not applicable COS =corrected on site R =repeat violation
Mark the aoomonate ooints in the OUT box for each numbered item Mark''/'a checkmark in aeoroenate box for IX,1\'0.NA.COS Mark an astensk '*'in annromiate box for R
Priority Items (3 Points)violations Re7uire Immediate C()rrectil'e Action II0t t()exceed 3 days
Cornolianc.Status ComDliance Status
0 I N r;C Time and Temperature for Food Safety R 0 I N :;C RUN0A0UN0A0EmployeeHealthTS(F =degrees Fahrenheit)T S
I.Proper cooling time and temperature V 12.l'v[anagcment,food employees and conditional employees;
V !,.;knowledge,resoonsibilities,and reportin!!
1.2.Proper Cold Holding temperature(.j I°F/45'F)13.Proper use of restriction and exclusion;No discharge fromt/.,_,,"eyes.nose.and mouth
V 3.Proper Hot Holding temoerature(135°F)Preventin!!Contamination bv Hands
../4.Proper cooking time and temnerature ,v-j'14.Hands cleaned and oroperly washedl Gloves used oroperlv
[..5.Proper reheating procedure for hot holding (165°F in 2 J-15.No bare hand contact with ready to eat foods or approvedVHours)alternate method properly followed (APPROVED y N ),.6.Time as a Public Health Control:orocedures &records Hi!!hlv Susceptible Ponulations
Approved Source vr 16.Pasteurized foods used;prohibited food not offered
Pasteurized ee!!s used when required
7.Food and ice obtained from approved source:Food in
[..good condition,safe,and unadulterated;parasite Chemicals
:/destruction
'-'8.Food Received at proper temperature )-17.Food additives;approved and properly stored;Washing FruitsV&VeQetables
Protection from Contamination ~18.Toxic substances properlv identified.stored and used
9.Food Separated &protected,prevented during food Water/Plumbingv-orenaration,storage,disnlay.and tasting
:...1/10.Food contact surracQ~~Returnables:Cleaned and 19.Water trom approved source:Plumbing installed;proper
Sanitized at .0 ,nA)temnerature v ....back flow device
i.-II.Proper disposition of returned,previously serwd or 20.Approved Sewage/Wastewater Disposal System,proper
'/reconditioned •....disposal
Priority Foundation Items (2 Points)violations Re,"ire Corrective Acti()"with ill 10 dOl'S
0 I N 1<1 C R 0 I 1<1 "C RUN0A0DemonstrationofKlIowledge/Personnel Ii 1<1 0 A 0 Food Temperature Control/IdentificationTSTS
1/21.Person in charge present.demonstration orknowledge,27.Proper cooling method used;Equipment Adequate toI.and perform duties/Certified Food iVlanager (CFN[)t..-Maintain Product Temperaturet,..17 22.Food Handler!no unauthorized nersons!personnel v 28.Proper Date Marking and disposition
Safe Water.Rccordkeeping and Food Package 1/29.Thermometers provided,accurate.and calibrated:Chemical!
I..abelin!!A...-Thermal test strios
L.../23.Hot and Cold Water available:adequate pressure.safe Permit Requirement,Prerequisite for Operation,kJ -24.Required records availahle (shellstoek tags:parasite
~30.Food Establishment Pe~i~\81rr~J:Y,.illi1!vr1 ~t1 ~,U destruction):Packaged Food labeled '{7
Conformance with Approved Procedures Utensils,Equipmeht,and VenDing
~
25.Compliance with Variance,Specialized Process,and
31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized
Droeessin~methods:manufacturer instructions vi.'supplied,used
Consumer Advisory 32.Food and Non-food Contact surfaces cleanable,properly
L.../designed.constructed,and used
J 26.Posting ofConsul11er Advisories;raw or under cooked ._V 33.Ware\\"ashing Facilities:installed,maintained.used!
foods (DisclosurelRcminder/Buffet Plate)!Allemen Label Service sink or curb clean in!!facility provided
Core Items (J Point)Violatiolls Require C()rrective Actioll Not tll Exceed 90 DOl'S ()r Next /IIsDecrioll ,JH,icllel'er C()me.f First
0 I N N C R ()I 1<1 :-.;C RUN0A0PreventionofFoodContaminationVN0A0FoodIdentificationTSTs
l.,}'34.No Evidence of Insect contamination,rodent/other
-\....1/
.j 1.0riginal container labeling (Bulk Food)
animals
'-r"35.Personal Cleaniiness/ealin!.!.drinkin!!or tobacco lise Phvsical Facilities1:36.Wiping Cloths:properl"used and stored v 42.Non-Food Contact surfaces cleanj,V .37.Environmcntal contamination v "43.Adequate ventilation and lighting:designated areas used
U 38.Approved thal,ing method -44.Garbage and Refuse properly disposed:facilities maintained
Proper Use of Utensils •...45.Phvsical facilities installed,maintained,and clean
1./39.L"tensils.equipment.&linens:properly used.stored.V 46.Toilet Facilities:properly constructed.supplied,and cleanL-dried.&handled![n use utensils;nroperlv used •...
'-V 40.Single·sen i1 &single-use articles:propc'rly stored V 47.Other Violations
and used •II L.-
Received by:..j___lim t)7P\Print:.{/V1f.L1 {tiL ('J~\_~')j Title:Per:bn In Cllarge!Own~~n(signal"ure),tv 1\<(l}-",v\-.~i
Inspected by:v r",'/Cif
,
Print:Tnet,W;ldA <::T01I 110 I Business Email:1
(signature)--:.---7.'/)P J?L....Lf
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
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~i~11et7"a::c~J/1 <ji:2.-('0 SIPh::~I;~dreS~j,J J A,t1 ()Vc,.I City/State:,t;;e v~License1::~I Page~f"L
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TEMPERA TURE OBSERVATIONS ,
ItemlLocation Temp Item/Location Temp Item/Location Temp
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OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE,YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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Received by:,/J I~ltv (J.JM Print:-).__(h A tl/()N <5-refl,h N/Title:p,(fson In Charge/O~r(si~llatufe)1--''-dl (\C,t';~'f 1\M -
Inspected by:
-/'\_'"--~/A A.J ~fI.A i,i.{f -int:r:o-t yp"_A (filY //,/10(siullatufe)Samples:Y N #collected
Form EH-06 (Revised 09-2015)I ."1