HomeMy WebLinkAboutBUDA JUICE 2017.09.14Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-;.STE;\-I'\IONS FRWY.,R\1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
D6iJ-I'J-rl/Time in /Time out:
/Lice2~;7i:_#C 9WO J 7'CJ /Est.Type
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Risk Category Page _J of_j_
Purpose of InsDection:I J I-ComDliance I LA'2-Routine I I 3-Field Investi!!ation I I 4-Visit I I 5-0ther TOT ALISCORE
Establt5LJ DA Villa:.I Cont~Name:.k~J;,",umber of Repeat Violations:__-j .no LtJris.-Number of Violations COS:__
0PhysicalAJif'il2/kll/EiZSlANel mlV~ihtw.f2:t.J:.,I P~~850 -1"l~5 I Follow-~p:YesNo(corcle one)
Compliance Status:Out =not in compliance IN =in compli!.,ce NO =not observed NA =not applicable COS =corrected on site R =repeat violationMarktheannronriatepointsintheOUTboxforeachnumber~d item Mark''/'n checkmark in aDoronriate box for IN,NO.NA.COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violations He uire Immediate Corrective Action flot to exceed 3 days
Comnliancc Status Comnliance Status0INNCTimeandTemperatureforFoodSafetyR0INNC RUN0A0UN0A0EmployeeHealthTS(F =degrees Fahrenheit)T S
I.Proper cooling time and temperature
(.L.-
12.Management.food employees and conditional employees;V knowledge,resDonsibilities,and reoortinQ2.Proper Cold Holding temperature(41 °F!45°F)•.•..1•••.13.Proper use of restriction and exclusion:No discharge frol11
••••eyes.nose.and mouthV3.Proper Hot Holdin~temoerature(135°F)Preventin!!Contamination bv Hands~4.Proper cooking time and temperature LI......14.Hands cleaned and properly washed!Gloves used oroperly,/5.Proper reheating procedure for hot holding (165°F in 2 vt-15.No bare hand contact with ready to eat foods or approved,Hours)alternate method orooerly followed (APPROVED y N )-6.Time as a Public Health Control:orocedures &records Hi!!hly Susccntiblc PonulationsApprowdSource116.Pasteurized foods used;prohibited food not offered
Pasteurized e21!S used when required
7.Food and icc obtained from approved source:Food in_,V good condition.safe.and unadulterated:parasite Chemicalsdestruction,.8.Food Received at proper temperature ....p 17.Food additives;approved and properly stored;Washing Fruits•..
&Vegetables
Protection from Contamination '1 18.Toxic substances oroperly identified.stored and used
./9.Food Separated &protected,prevented during food Water!Plumbingpreparation.storage.disolav.and tasting
~V 10.Food contact surfaces and Returnables;Cleaned and •....L-19.Water from approved source;Plumbing installed;properSanitizedatoDm/temperature backtlow device
,,/II.Proper disposition of retumed,previously served or •.••1...'20.Approved Sewage!Wastewater Disposal System,properreconditioneddisposal
Priority Foundation Items (2 Points vio/alions Re,"ire Corrective Actio"withi"10 days0INNCR0INNC RUN0A0DemonstrationofKnowledge!Personnel U N 0 A 0 Food Temperature Control/IdentificationTSTS
V 21.Person in charge present.demonstration of knowledge,t.,.....-27.Proper cool ing method used;Equipment Adequate toandperformduties!Certified Food Manager (CFM)"'"Maintain Product Temperature'"22.Food Handler!no unauthorized persons!nersonnel V 28.Proper Date Marking and disposition
Safe Water'.Recordkeeping and Food Package V ~29.Thermometers provided,accurate.and calibrated;Chemical!Labelin!!Thermal test strios",,"'"23.Hot and Cold Water available;adequate pressure.safe Permit Requirement,Prerequisite for Operation
24.Required records available (shellstock tags;parasite
~30.Food Establishment Permit (Current &Valid)t.1~destruction);Packa!'!ed Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vendingi~5.Compliance with Variance.Specialized Process.and
31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized l..-I--supplied,usedprocessingmethods;manufacturer instructions
Consumer Advisory
i---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 (DisclosurefReminderlBuffet Plate)!Allergcn Label Service sink or curb cleaning facility orovided
Core Items (l Point)Vifl/atiollS Require Corrective Actioll Not to Exceed 90 Da,'s or Ne.xt brsoectioll •WhiclJe,'er Comes Fint0INNCR0INNC RUN0A0PreventionofFoodContaminationuN0A0FoodIdentifieationTsTS
V"
34.No E\idcnee of Insect contamination.rodent/other 41.0riginal container labeling (Bulk Food)animals vi-
v'35.Personal Cleanliness!eating.drinking or tobacco use Phvsical FacilitiesW....•36.Wiping Cloths;nrooerl"used and stored ,/42.Non-Food Contact surfaces cleanII""IT 37.Environmental contamination V 43.Adequate ventilation and lighting;designated arcas used..V 38.Approved thawin!'!method V 44.Garbage and Refuse properly disposed:facilities maintained
Proner Use of Utensils V 45.Physical facilities installed,maintained.and clean39.utensils.equipment.&linens:properly used,stored,•.....V 46.Toilet Facilities:properly constructed,supplied.and clean"'1/dried.&handled/In use utensils;oroperly llsed jV40.Single-sen ice &single-use articles:properly stored L.-47.Other Violationsandused
Received by:jJ \.
~Print:Arlafu \\/1//''(I I </_;:>I Title:Person In Chargel Ownerc-(II(signature)