HomeMy WebLinkAboutCHIPS 2017.09.14Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377~.STD-IMO:'l'S FRWY.,R:\-1607.DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
Dtq~I tf 1'1/Time in:I Time out:J /License;;;;i7'_(J (3 a~t:<~~t;I
Est.Type
/
RiskCategory Page/_of~
Purpose of Inspection:I J I-Compliance I vi 2-Routine I I 3-Field Investil!otion I I 4-Visit I I 5-0ther TOTAL/SCORE
ern/t;;me6/fiSJiJ,5n€1?~Llltm~I C('btct/owner Name:Fa'~J;:'\umber of Repeat Violations:__/0/t?Y1l5oterL---w 'I Number of Violations COS:__
Physifal'1!f2>0 UJ/!Sn5~/CCJJJl~1Lt fftntPt.rf'21b /Phone:/Follow-up:Yes
No (circle olle)
Compliance Status:Out =not illcompliance IN =in compliance NO=notob erved NA =notapplicable COS =correctedon site R=repeat violationMarktheappropriatepointsilltheOUTbo,foreach numbered item Mark.,/,a checkmark inappropriate boxtor IN.1\"0.NA.COS Markan asterisk'*'in appropriate boxfor R
Priority Items (3 Points)vio/atiom'Re uire Immediate Corrective Action 1I0tto exceed 3 days
Compliance Status Compliance Status0INNCTimeandTemperatureforFoodSafetyR0INNC RUN0A0UN0A0EmployeeHealthTS(F =degrees Fahrenheit)T S
I.Proper cooling time and tcmperature 12.Management.food employees and conditional employees;•..".•..kno\Vledge,responsibilities,and reporting
"V 2.Proper Cold Holding temperature(41°F!45°F),,"V-13.Proper use of restriction and exclusion;No discharge from
eyes.nose.and mouthj,'3.Proper Hot Holding temperature(135°F)Preventin£Contamination by Hands•..4.Proper cooking time and temperature II.-14.Hands cleaned and properly washed!Gloves used properly
I,..-5.Proper reheating procedure forhot holding (165°F in 2
~15.No bare hand contact with ready to eat foods or approvedHours)a!temate method properlv followed (APPROVED y N ),....,.6.Time as a Public Health Control;procedures &records Hi£hlv Susceptible Populations
Approved Source
~16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used \Vhenrequired7.Food and ice obtained from approved source;Food in
•.V good condition.safe,and unadulterated;parasite Chemicalsdestruction
•....----8.Food Recei\'ed at proper temperature .}17.Food additives;approved and properly stored:Washing Fruits
&Vegetables
Protection from Contamination ..-r 18.Toxic substances properlv identified.stored and used)(,1"1/9.Food Separated &protected,prevented during food Water!Plumbingprcparation.storage.display.and tasting
v '-'10.Food contJ!:f'tJaces and Returnahles ;Cleaned and V 19.Water from approved source;Plumbing installed;properSanitizedatippm/tcmperature ,.,-backflolV device
t,....II.Proper disposition of returned.previously sen'ed or "..i.;'20.Approved Sewage!Wastewater Disposal System.properreconditioneddisposal
Priority Foundation Items (2 Points violations Reo "ire Corrective Actioll withill 10 days
0 I N N C R 0 I N N C RU1'<1 0 A 0 Demonstration of Knowledge!Personnel U N 0 A 0 Food Temperature Control/IdentificationTSTS
~'""21.Person in charge present,demonstration of knowledge,.1..--""27.Proper cooling method used;Equipment Adequate to_...•...and perform duties!Certified Food Manager (CFM)Attaintain Product Temperature.t,.•....22.Food Handler/no unauthorized persons!personnel ~-•...28.Proper Date Marking and disposition
Safe 'Vater.Recordkeeping and Food Package 29.Thermometers pro\'ided,accurate,and calibrated;Chemical!
Labelin".-Thermal test strips-......-23.Hot and Cold Water available:adcquate pressure.safe Permit Requirement,Prerequisite for Operation
14.Required records available {shellstock tags:parasite -t 30.Food Establishment Permit (Current &Valid)r..-"'-dcstruction):Packaged Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vending
r}25.Compliance with Variance.Specialized Process,and k~LJI.Adequate handwashing facilit~essible a'2i)operlyHACCPpian;Variance obtained for specialized \..processing methods:manufacturer instructions '"'supplied.used
Consumer Advisory ,(31.Food and Non-food Contact surfaces cleanable.properly
designed.constructed.and used
~
26.Posting of Consumer Advisories;raw or under cooked _......~33.Warewashing Facilities;installed.maintained.used!foods (Disclosure/Reminder!Buffet Plate)!Allergen Label Service sink or curb cleaning facilitv provided
Core Items (I Point)Violations Require Corrective Action Not to Exceed 90 Days or Next Insoectioll.Whiche,'er Comes First
0 I N N C R 0 I N N C RUN0A0PreventionofFoodContaminationU1'<1 0 A 0 Food IdentificationTsTS
VLoo 34.No Evidence of Insect contamination.rodenuother
\.V 41.0riginal container labeling (Bulk Food)animals
r 35.Personal Cleanliness!eating.drinking or tobacco use Physical Facilities•...36.Wipinf!Cloths:properly used and stored "41.Non-Food Contact surfaces clean.'"37.Environmental contamination ""43.Adeauate ventilation and lighting:designated areas usedV'38.Approvcd thawing method ...44.Garbage and Refuse properly disposed:facilities maintained
Proper Use of Utensils ./1/45.Physical facilities installed.maintained.and clean
Vtr 39.Utensils.equipment,&linens;properly used.stored."II 46.Toilet Facilities;properly constructed,supplied.and cleandried.&handledi In use utensils;oroperly used
"40.Single-service &single-use articles:properly stored V 47.Other Violationsandused"
Received bv:.f\._...__C ~~J Print:~~y.I)~~/~"'_I Title:Person In Charge/Owner.,(signature),,-'-PI I
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 Temp Item/Location Temp
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(JhJI-./•)~"F'
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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 AND
Number NOTED BELOW:
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Received bY~•I I Print:::\/..C,.I Title:Person In Charge/Owner
(signature)_~_/Tt "~l)/JhA~...,.~.",-!~•.J ,..,,