HomeMy WebLinkAboutCHICK FIL A 2017.09.12Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STHLHO:'>'S FRWY.,RV1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
ey~J:J:-11-I Time in:I Time out:1 License/Permit II f!()37 I Est.Type I Risk Category Page 1..of_;;t"
I
PurDose of InSDection:I I I-ComnJiance I 1 A 2-Routine I I3-Field Investi!1ation I I 4-Visit I I 5-0ther TOTAL/SCORE
EstablishLA1iZl,-HL--A I cJ;r:;er JJIJI It:I
*;\lumber of Repeat Violations:__
./:"umber of Violations COS:--
~Physical AfpeJf?.'3 InLl.-U1/rsr I cp OU'Vi"IkWt~I Phone:I Follow-up:YesiNfen:J l'1 .:\0 (circle one)
Compliance Status:Out =not in compliance IN =in complian~e NO =not observed A =not applicable COS =corrected on site R =repeat violationMarktheannroDnateDointsintheOUTboxforeachnumbereditemMark''/'acheckmark in .oorooriate box for Ii\",i\"0.NA.COS Mark an asterisk'*.in annronriate box for R
Priority Items (3 Points)violations Re uire Immediate Correcti"e Action lIot to exceed 3 days
Cornoliance Status ComDliance Status
0 I N l'C Time and Temperature for Food Safety R 0 I 111 .'i C RUN0A0l:N 0 A 0 Employee HealthTS(F =degrees Fahrenheit)T S
,)1 I.Proper cooling time and temperature 12.Management.food employees and conditional employees:
V knowled£!e.resoonsibilities.and reportinl!
v/-2.Proper Cold Holding temperature(4 IOFf 45°F)v-13.Proper use of restriction and exclusion;No discharge from
eves.nose.and mouth
V 3.Proner Hot Holding temoerature(135°F)Preventin!'Contamination bv Hands
V'4.Proper cooking time and tenmerature (.-1 14.Hands cleaned and oroperly washed/Gloves used properly
v 5.Proper reheating procedure for hot holding (165°F in 2 t.)-IS.No bare hand contact with ready to eat foods or approvedHours)alternate method oroocrly followed (APPROVED y N )I(6.Time as a Public Health Control:nrocedures &records Hi!!hlv Susccotible Ponulations
Appro\"ed Source
~16.Pasteurized foods used:prohibited food not offered
Pasteurized e!H!Sused when required
7.Food and icc obtained from approved source:Food in
vh good condition.safe.and unadulterated:parasite Chemicals
destruction
'-"'.••.8.Food Received at proper temperature t}17.Food additives;approved and properly stored:Washing Fruits
&Ve!!etables
Protection from Contamination .....r-IS.Toxic substances proocrly identified.stored and used
..../9.Food Separated &protected,prevented during food Water/Plumbingoreoaration.storage.display.and tasting
"/10.Food conrl!:f;~~and Returnables.Cleaned and 19.Water from approved source:Plumbing installed:properSanitizedat"oom/temnerature '--[/back flow device
v-II.Proper disposition of returned.previously served or V 20.Approved Sewage/Wastewater Disposal System.proper
reconditioned disoosal
Priority Foundation Items (2 Points violations Re,"ire Corrective Actio"with ill 10 dal's
0 I N N C R 0 I N :'<C RUN0A0DemonstrationofKnowledge/Personnd U N 0 A 0 Food Temperature Controll IdentificationTSTS
V 21.Person in charge present.demonstration of knowledge,v'"27.Proper cooling method used:Equipment Adequate to,-and oerform duties/Certilied Food Manager (CFM)Maintain Product Temperature
./22.Food Handler/no unauthorized nersons/Dersonnel v 28.Proner Date Marking and disoosition
Safe Water,Reeordkeeping and Food Package ,",v 29.Thermometers provided,accurate.and calibrated;Chemical/
Labelin!!Thermal test strios
V 23.Hot and Cold Water available:adequate pressure,safe Permit Requirement,Prerequisite for Operation
24.Required records available (shellstock tags:parasite vr 30.Food Establishment Permit (Current &Valid)V destruction):Packag:ed Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vending
f 25.Compliance with Variance.Specialized Process.and VV 31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized
processinu methods:manufacturer instructions suppl ied.used
Consumer Advisory ~;/32.Food and Non-food Contact surfaces cleanable.properly
designed.constructed.and usedvr26.Posting of Consumer Advisories:raw or under cooked ,./33.Warcwashing Facilities:installed.maintained.used/
foods (Disclosure/Rel11inderfBuffet Plate)/Allerg:en Lahel Service sink or curb cleaning facility provided
Core Items (l Point)Violatiolls Real/ire Corrective Actioll Not to Exceed 90 Dal's or Next Illsnectioll,J~7,icl,e"er Comes First
0 I N N C R 0 I N N C RUN0A0PreventionofFoodContaminationl:N 0 A 0 Food IdentificationTSTS
L'"
34.No EI idence of Insect contamination.rodent/other 41.0riginal container labeling (Bulk Food)animals v
.•..35 .Personal Cleanlinessfeating.drinking or tobacco use Phvsical Facilities•..36.\Vipinl!Cloths;prooerlv used and stored V 42.Non-Food Contact surfaces cleanvI,37.Environmental contamination v 43.Adeauate ventilation and lighting:designated areas usedV3S.Approved thawing method ./~44.Garbage and Refuse properly disposed:facilities maintained
Proper Use of Utensils "45.Physical facilities installed.maintained.and clean"'•..../39.L.;tensils.equipment.&linens:properly used.stored.1/46.Toilet Facilities:properly constructed.supplied.and cleandried.&handled/In use utensils;nrooerly used
\./40.Single-service &single-usc articles:properly stored I 47.Other Violations
and used
Received byA,
'~/lL/~z./M/l Print:MaV1C{)_aOVl Title:Person In Charge/Owner(signature)"I
Inspected by:
~~l~~S Print:HUi:N fh/LL#OS Business Email:
(signature)
Form EH-06 (Revised 09-261].5)V".)I .J
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
Estat!.h~c'it--FiL-A I P(;423ess:If;LLL/?£5T 12t~t~m/'i'b1,e,kjL~1fJnnit #
I Pag~of~
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp..-fI,?;(?(].U.J.I fYIfr,',_..
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OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR AITENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
.~Ij CLe:r;v IJ.lO//.);:'!l/fNt:i£/It3:FaI~($1'1u_<;.)
v I I
/
Received by:L ~/J ,-D.~"jn~0+1 _Print:'t-'l .L~C'"Title:Person In Charge!Owner
(sionature)/In'"t ~._Ct.V'1 CI.
Inspected by:M,V4 ~17~~()1:::,Print:Hut:A<Ph IL-I:..-!()<;(signature)Samples:Y N #collected
Form EH-06(Revised 09-2015)--'"I I I