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HomeMy WebLinkAboutUMPHREY LEE CENTER 2017.12.18Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:\.STDUIO:\S FRWY.,R\1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 -I~e/r?/I r I Time in:I Time out:J License/Permit # I bt.Type I Risk Calegory PageL ofL2f)1l.-({)n fJ 1-1/.f7.I- PurPose of Inspection:I I l-Compliance I I 2-Routine I I 3-Field Investigation'I I 4-Visit I I SoOther TOTAUSCORE Esrt;:l/rhn~1(J (J_fp ~1-fPI )t}X;llact,~c~d7Ot1 I *.'Iumber of Repeat Violations:__(j)n..t-m ./;-';umber of Violations COS:-- PhYSiCa~d~ess:(J 1)I Citv'Countv;'/,fi 0111 A Zip Code:l'hone:R~~r0 I FollOW-lip:Yes.dO Lltl V fA h,',/(Jy)(U'1b'1//L _0 ,J.II);-';0 (circle one)- Compliance Status!IOut=not in compliance IN =in compliance :\'0 =not observed :\,A =not applicable COS =corrected on site R =repeat violation Mark the appropriate points in the OUT box for each numbered ilem Mark''/'a chockmark in appropriate box for I:\',1'0.NA.COS Mark all asterisk'*'in appropriate box for R Priority Items (3 Points)violation.\'Re lIire Immediate Correctil'e Action IUlt to exceed 3days Compliance Status Compliance Status 0 I N r;C Time and Temperature for Food Safety R 0 I N :-;C RUN0A0VN0A0EmployeeHealthTS(F =degrees Fahrenheit)T S vII'I.Proper cooling time and temperature 12.l\lanagement.food employees and conditional employees; I knowledge.responsibilities.and reporting 1/2.Proper Cold Holding temperature(41 of/45°F)13.Proper use of restriction and exclusion:No discharge tromV(./eves,nose,and mouthX3.Proper Hot Holding temperature(I3S0F)Preventing Contamination by Hands t/4.Proper cooking time and tempera11lre ,/14.Hands cleaned and properlv washed/Gloves used properly 1/" 5.Proper reheating procedure for hot holding (165°F in 2 vt 15."'0 bare hand contact with ready to eat foods or approved Hours)alternate method properlv followed (APPROVED y N ) l./6.Time as a Public Health Control:procedures &records Highlv Susceptible Populations Approved Source J 16.Pasteurized foods used;prohibited food not offered Pasteurized eggs used when required 7.Food and ice obtained tram appro"ed source:Food in good condition,safe,and unadulterated:parasite Chemicals{/destruction 8.Food Received at proper temperature J 17.Food additives;approved and properly stored;Washing FntitsV&Vegetables Protection from Contamination 1/1 18.Toxic substances properly identified.stored and used 9.Food Separated &protected.pre"ented during food Water/Plumbing1./preparation.storage,display.and tasting IO.Food contact surfaces and Returnables:Cleaned and 19.Water trom approved source;Plumbing installed:propert./Sanitiled at t'b ppm/temperature V backtlow de,'ice '"II.Proper disposition of rellimed,previously servcd or ../20.Approved Scwage/Wastewater Disposal System,properVreconditioneddisposal Priority Foundation Items (2 Points violations Ret tdre Corrective Action withill 10 days 0 I N :01 C R 0 I N ~C RUN0A0DemonstrationofKIlO\\ledge/Personnel 1.:N 0 A 0 Food Temperature Control/IdentificationTSTS V 21.Person in chargc present,demonstration of knowledgc./"27.Proper cool ing method used:Equipment Adequate toC/~and perform duties'Certified Food Mana~cr (CFM)v'Maintain Product Temperaturev12.Food Handler!no unauthorized persons/personnel (/28.Propcr Date Marking and disposition Safe Wat('r.Rccordkeeping and Food Package ../29.Thermometers provided.accurate.and calibrated;Chemical! Labelin2 Thermal test strips (/~,Hot and Cold Water available:adequate pressure.safe Permit Requirement,Prerequisite for Operation_0. /'24.Required records available (shellstock tags:parasite vr 30.Fo0'bE~t~b.li~ent}1~nJt ~ren\,f ~1~dpvdcstruction):Pacbued Food lahelcd Conformance with Appro\'ed Procedures I Utensils,Equi~mcnt,hdVcnd[ng~m vY 25.Compliance with Variance.Specialized Process,and 31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized •...)"supplied.usedprocessingmethods:manufacturer instructions Consumer Ad\'isory 32.Food and Non-food Contact surfaces cleanable.properly v designed.constructed.and usedvr26.Posting of Consumer Ad\'isories:raw or under cooked (/v 33.Ware\\ashing Facilities:installed.maintained.used/ foods (Disclosure/Reminder/Buffet Plate)'Alleruen Label Ser\'ice sink or curb cleaning facility provided Core Items (I Point)Violatiolls Require Correctivt'Actioll Not to Exceed 90 Days or Next Inspection,~~1Iicllel'er Comes First 0 I N N C It 0 t N N C RUN0A0PreventionofFoodContaminationl!0 "0 Food IdentificationTSTS V"34.No Evidence of Insect contamination.rodenllother 41.0riginal container labeling (Bulk Food) animals ,.)., v 35.Personal Cleanliness/eating.drinking or tobacco use Phvsical Facilities [/36.Wipin~Cloths:properly used and storecl v 42.Non·Food Contact surfaces clean ''//"37.En\'ironmelltal contamination .....-43.Adequate ventilation and lighting:designated areas used V 3g.Appro'ed thawing method v 44.Garbage and Refuse properly disposed:facilities maintained Proper Use of Utensils L-45.Physical facilitie,installed.mail11ained,and clean JV 39.Ctensils.equipment.&linens:properly used.stored.46.Toilet Facilities;properly constructed,supplied.and clcan dried.&handledl In use utensils;properlv used (......V 40.Sli~lc-sen icc &single-usc articles;properly stored LV 47.Other ViolationsvanduI Received by:n .Print:An1'1 /})//1 ('r::'Title:Person In Charge/Owner(signature)1-/.4.. Inspected by:r ~U("'I..t1-~;::r-Print:fthr.t;;()1I1()Business Email: (signature)~{)._,.0"-Form EH-06 (Revised 09·2015)-U 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 }f)"/I /7 Establi~l ~"J -(.t.~~rPhYSiCal Address: V{4@Y I Ct;:;;~(AJvtJ liA{JAtZse/pemlit #I Page·~f '=(_V1\1)A -(J~,An -__.3 S Of) I TEMPERi\TURE OBSERVATIONS I I Item/Location Temp Item/Location Temp Item/Location Temp '".fi tJ ("-{.,.~n "7?~Q{_.p _Q I t/t'rJ,['Tv7"l/1'0(/IV v V ...•u \ •""")I/.-fr,I_I .---::-I ()/?I'nfJ /')I 1-A<Ij.-/'f'C-{1VYI ~c...»0CI JJ /1 ,(\J{:.i...- f I -v -t , OBSERV ATIONS AND CORRECTIVE ACTIONS Ilem AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATrENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW: ~ut,)ILL I f)PI)..fA~JA M/}/,IAI,-Allj }f<fa/7 {IOZrtj:""-C/-4,.~;'/I n",t n/YI -fA,II /tJA.A-I'1l"A/l(P Drl,0 /.J t~J.-A [A~:P-I.or./).1 j fA;/I (1 II/")[/{9-fJ/h f/./)O f,·J.l'"-I:-t ,(J l-rt/I 1.1-./J) J ,I v -J Received by:><l_)Print:i-7f tn{/Ihh (C Title:Person In Charge/Owner(siQnature)_I '-.Inspected by:/ ~~AI. Print:('?AJ L :&/~_eJOl /(1.0(siQnature),f_c::j ..........Samples:Y N #collected Form EH-06(Re~ised09-2015)f}~r -v