HomeMy WebLinkAboutBANDITO'S TEX MEX CANTINA 2017.09.11Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-i.STE:\l\-IO:-iS FRWY.,R\-1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
I~;_;_-II-"rl Time in:I Time out:I License/Permit Ii 8tJ'I~I Est.Type I
Risk Category Page 1 of t!(_;,
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Purpose of Inspection:I I l-ComDliance rvl 2-Routine I I 3-Field Investi!7ation I I 4-Visit I I 5-0ther TOTALISCO--
Establ~al)l /7;S Jl3t,,--fr~Conti3aner Name:SJ-n I tIz._,I
*:'iumber of Repeat Violations:__
6ff~,'/?I....J P7JY ,f :"lumber of Violations COS:--
Physical {Jd6s15 SN/~~1 Ci~IJ~JIt ~A "fl5-2Jc.l PhonejJt;q 4~q tl~~ollow-~p:Yes 1(j_
/Ii0 (cIrcle one)ti --.'---l:J.vComplianceStatus:Out =not in compliance I =in compliance NO =not observed NA =not applicable COS =corrected on site R =repeat violation
Mark the aODromiate Doints inthe OUT box tor each numbered item Mark ,./,a check mark in aDoroariate box for l!'i.NO.NA.COS Mark an asterisk'*.in annroDriate box for R
Priority Items (3 Points)violations Re uire Immediate Correcth'e Action IIot to exceed 3days
ComDliance Status ComDliance Status
0 I N N C Time and Temperature for Food Safety R 0 I N N C RUN0A0UN0A0EmployeeHealthTs(F =degrees Fahrenheit)T 5
..A I.Proper cooling time and temperature V'12.Management.food employees and conditional employees;y V knowledge.resDonsibilities.and reportin£!
i/2 Proper Cold Holding temperature(41°F/45°F)1/--13.Proper use of restriction and exclusion;No discharge from
eves.nose.and moutha;;I.••.3.Proper Hot Holding temDerature(135°F)Preventin!!Contamination bv Hands
./4.Proner cooking time and temperature •...14.Hands cleaned and nroperly washcd!Gloves used nroperlv
V 5.Proper reheating procedure far hot holding (165°F in 2 Vi.--15.No bare hand contact with ready to eat foods or approved
I"Hours)alternate method Droperlv followed (APPROVED y N )
"6.Time as a Public Health Control:procedures &records Highly SusceDtible Ponulations
Approved Source --i 16.Pasteurized foods used;prohibited food not offered
Pasteurized egl!S used when required
eV 7.Food and ice obtained trom approved source;Food in
good condition.safe,and unadulterated;parasite Chemicals
destruction
\..V 8.Food Received at proper temperature 1 17.Food additives;approved and properly stored;Washing Fntits
&Vegetables
Protection from Contamination ,..,18.Toxic substances Dronerlv identified.stored and used
~V'9.Food Separated &protected.prevented during t'ood Waterl Plumbing
preparation.storage.disDlav and tasting
(....V 10.Food conwurt~jReturnables;Cleaned and !",f'1 19.Water from approved source;Plumbing installed;proper
Sanitized at cmnerature J backflow device
I/'II.Proper disposition of returned.previously served or V h 20.Approved Sewage/Wastewater Disposal System.properVreconditioneddisDosal
Prioritv Foundation Items (2 Points violations Re."ire Corrective Actioll with ill 10 days
0 I N N C R 0 I N :-I C RUN0A0DemonstrationofKnowledgelPersonneluN0A0FoodTemperatureControUIdentificationT5T5
,,1/21.Person in charge present.demonstration of knowledge,(~27.Proper cooling method uscd:Equipment Adequate to
and nerform dutiesl Certified Food Manageer (CFM)Maintain Product Temperature
1/22.Food Handlerl no unauthorized nersons/personnel ..
.28.ProneI'Date Markin£!and disDosition
Safe Water,Recordkeeping and Food Package II'29.Thermometers provided,accurate.and calibrated;Chemical/-LabeliD!>Thermal test strips
V 23.Hot and Cold Water available;adequate pressure,safe Permit Requirement,Prerequisite for Operation
vl.-o 24.Required records available (shell stock tags;parasite of 30.Food Establishment Permit (Current &Valid)destruction):Packageed Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vendingvt25.Compliance with Variance.Specialized Process.and
V ./'31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized
nrocessing methods;manufacturer instntctions supplied,used
Consumer Advisory
1"(
32.Food and Non-food Contact surfaces cleanable.properly
designed.constructed.and usedvr26.Posting of Consumer Advisories;raw or under cooked ••••V 33.Warewashing Facilities;installed,maintained,used/
foods (Disclosure/ReminderlBuffet Plate)1 Allergen Label Service sink or curb cleaning facility provided
Core Items (1 Point)ViolatiollS Reallire Corrective Actio"Not to Exceed 90 Dal's or Next Illspectioll ,Jl-7,ic/,el'er Comes First
0 I N N C R 0 I N N C RUN0A0PreventionofFoodContaminationuN0A0FoodIdentificationTsTS
LI/34.No Evidence of Insect contamination.rodent/other V 41.0riginal container labeling (Bulk Food)
animals v
•.•...,35.Personal Cleanliness/eating.drinking or tobacco use Phvsical FacilitiesV36.Wioing Cloths:oroDerly used and stored ')10-42.Non-Food Contact surfaces cleanv37.Environmental contamination &/'43.Adequate ventilation and li£!hting;designated areas used
1/38.Aooroved thawing method V 44.Garbage and Refuse Dr=rly disPcisC!f;facilities maintained
Proper Use of Utensils III 45.Physical facilitieSln<t:11IeMnii..(a'in.;T,and clean
1/V 39.Utensils.equipment.&linens;properly used.stored.v'v 46.Toilet Facilities;properly cOI~d,supplied,and clean
dried.&handledl In use utensils;oroDerlv used /IV 40.Single-service &single-use articles;properly stored I 47.Other Violations
and used
Received bY1 I _m a e[TWo 1'(J Ie_}Print:Title:Person In Chargel Owner(sIgnature)A ,A ,
Inspected by:r)).J ~A It_11I'A-{Jt:J i1l,S printf~vf)v fh lL-LtpS Business Email:
(SIgnature)
Form EH-06 (Revised 09-~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
TEMPERATURE OBSERVAnONS
Item/Location Templtem£.Location Temp Item/Loca tion Temp
.
2JJ()Or_
ib07}.JO .
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:
.
Received by~mct/rJ V"I V-...J /1 "<::
(signature).L..iY -:J..j1"'J 0 I II(V~,..Print:Title:Person In Charge/Owner
Samples:Y N #collected
Form EH-06 (Revised 09-~,J /