HomeMy WebLinkAboutARNOLD DINING COMMONS 2017.09.19Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'1'.STEi\LVIO:\,S FRWY .•R:\1607,DALLAS,TX 75207 214-819-2115 FAX:21-'-819-2868
Ei~/q'-/7-[Time in:I Time out:./I LicenselPermit #a~CL)/(J '{16 I Est.Type I Risk Category Page /~
Purpose of Inspection:I I I-Compliance I lA"2-Routine I I 3-Field Investi!.!lltion I I 4-Visit I I 5-0ther TOTALISCORE
Esta/!-/2)J;,12c!/);!J J#6 ~#5l1ta;l;;;;;;;_N !?Jnt-I *:"lumber of Repeat Violations:__
'I./"'umber of Violations COS:--
PhY~0~',1t?D i)v E/l 51c}CtI;SJv~)14/j/i-7;j~5j :2Jlj~-7{"!:r23 W I Folhm-up:YesSrNo(circie one)
Compliance Status:
.
Out =not in compliance IN =in compliance NO =not observed NA =nOIapplicable COS =corrected on site R =repeat violationMarktheaoorooriateoointsintheOUTboxforeachnumbereditemMark,./.a checkmark in appropriate box for 11\',1\'0.NA.COS Mark an as«risk '*.in appropriate box for R
Priority Items (3 Points)violations Re,uire Immediate Corrective Action II0t to exceed 3 days
Compliance Status Comuli"nce Status0INNCTimeandTemperatureforfoodSafetyR()(N !'i C RUN0A0UN0A0EmployeeHealthTS(F =degrees Fahrenheit)T SI.Proper cooling time and temperature 12.Management,food employees and conditional employees:V tV'knowledge.resoonsibilities,and reoorting
i-2.Proper Cold Holding temperature(41°F'45°F){,V 13.Proper use of restriction and exclusion;No discharge from
eves.nose.and mouth./3.Proper Hot Holding temoerature(135°F)-Preventinl!Contamination by Handsy4.Proper cooking time and temperature J..,j"14.Hands cleaned and properly washed/Gloves used properlyj,..l.--5.Proper reheating procedure for hot holding (165°F in 2 {'15.No bare hand contact with ready to eat foods or approvedHours)alternate method orooerly followed (APPROVED y N )v 6.Time as a Public Health Control:Drocedures &records Hil!hly Susceotible Po()ulations
Approved Source 1 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
7.Food and ice obtained Irom approved source;Food in'_V-good condition.safe.and unadulterated;parasite Chemicalsdestruction.•.~8.Food Received at proper temperature if 17.Food additives:approved and properly stored:Washing Fruits
&Vegetables
Protection from Contamination '-f'18.Toxic substances pruperlv identilied.stored and used...V 9.Food Separated &protected.prevented during food Water/Plumbingpreparation.storage,disolay,and tasting
•..v-10.Food conta/~f~and Returnables:Cleaned and ..,v 19.Water from approved source:Plumbing installed:properSanitizedatI.•.ppm/temperature back flow device
•...•..II.Proper disposition of returned.previously serwd or ".,V 20.Approved Sewage/Wastewater Disposal System,properreconditioneddisposal
Priority Foundation Items (2 Points violations Re."ire Corrective Actioll withill 10 dal's0INNCR0IN!'i C RUN0A0DemonstrlltionofKnowledge/Personnel tJ N 0 A 0 food Temperature Control/IdentificationTSTSvI.--21.Person in charge present,demonstration of knowledge.~-27.Proper cooling method used:Equipment Adequate toandperformduties/Certified Food Manager (CFM)Maintain Product Temperature•...v 22.Food Handlerl no unauthorized personsl personnel .•....28.Proper Date Marking and disposition
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Safe Water,Recordkeeping and food Package ---~9.Thermometers provided,accurate.and calibrated:ChemicallLabelinaThermalteststrips......,v ......23.Hot and Cold Water available;adequate pressure.safe Permit Requirement,Prerequisite for Operation
1-'
24.Required records available (shellstock tags;parasite v('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
i,..--31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized
""processing methods:manu facturer instructions supplied.used
Consumer Advisory V ;/~II 32.Food and Non-food Contact surfaces cleanable.properly
designed.constructed.and used126.Posting of Consumer Advisories:raw or under cooked _..V 33.Warcwashing Facilities;installed.maintained,used!
foods (Disclosure/Reminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facility orovided
Core Items (I Point)Violatiolls Reqllire Corrective Actioll Not to Exceed 90 Days or Ne.'Ct1I1sDe('(;0I',Wlticl,e,'er Comes First0INNCR()I N N C RUN0A0PreventionofFoodContaminationuN0A0FoodIdentificationTS-T S'C,/°1 34 .No Evidence ?fw.sed'contamination.rodent/other V 41.0riginal container labeling (Bulk Food).L >'••....v,-animalsv_35.Personal Cleanliness/eating.drinking or tobacco use Physical Facilities.•.36.Wiping Cloths:proDerly used and stored ill I/'4~.Non-Food Contact surfaces clean(,/'37.Environmental contamination o-f-43.Adequate ventilation and lighting:designated areas used1/38.Approved thawing method L 44.Garbage and Refuse properly dislJosed:facilities mailllained
Proner Use of Utensils 0,/45.Plwsical facilities installed.maintained.and clean
,:1I 39.Utensils.equipment.&linens;properly used,stored.VL.--+6.Toilet Facilities:properly constructed,supplied.and cleandried.&handled!In use utensils;properly used
(..V 40.Single-service &single-use articles:properly stored
V'V 47.Other Violationsandused.
Received by:
~~/Lt:?i_/Print:I Title:Person In Charge/Owner(signature)~
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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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'TEMPERATURE OBSERVATIONS .
Item/Location Temp Item/Location ~emp 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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Receiffil y ~
~I Print:I Title:Person In Charge/Owner(signature)
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