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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!(_;, / 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 /