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HomeMy WebLinkAboutCHRIST LUTHERAN CHURCH 2017.09.13Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377;\.STE:VI"VIO:'l'S FRWY.,R:"V1607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868 .1"""\ ll!y~I?J-rr I Time in:ITime out:~I Lic~7t#OO65/13~1 Est.Type 1 Risk Category Page I of~ PurDose of InsDection:I I I-ComDliance I .II"2-Routine I 3-Field Invl'sti!!ation I I 4-Visit I 1 5-0ther TOT ALISCORE Estaf:tJrrrJT Lu 71/E7WJ i'h(j{ll ~ontatm1F.S /J1 c}}*:'lllImbcr of Repeat Violations:__ ~ ~}.IM ./:-iumberofViolations COS:__ PhYsI-~rJfJf lJJ)ler<S LN I TilJ;V/£hSIH,/hll-~FftJJ61Phone I Follow-up:Yes No (circle one) Compliance Status:Out =not in compliance IN =in complfance NO =not observed NA =not applicable COS =corrected on site R =repeat violation Mark the appropriate Doints in the OUT box for each numbered item Mark ,./.a checkmark in appropriate box for IN.NO.NA.COS Mark an asterisk'*'in ape ropriate box for R Priority Items (3 Points)violations Reauire Immediate Correctil'e Action "ot to exceetl3 dal's ComDliance Status Comoliance Status 0 I N N C Time and Temperature for food Safety R 0 I N N C R U N 0 A 0 U N 0 A 0 Employee Health T 5 (F =degrees Fahrenheit)T S v....I.Proper cooling time and temperature 12.Management.food employees and conditional employees; t-'"knowled>!e.responsibilities,and reporting 2.Proper Cold Holding tcmperature(41 of/45°F)LV 13.Proper use or restriction and exclusion:No discharge from v eves.nose.and mouth t ••'"3.Proper Hot Holding temperaturc(135°F)Preventing Contamination bv Hands v 4.Proper cooking time and temperature c..r 14.Hands cleaned and properly washed!Gloves used properlv ,,'"5.Proper reheating procedure for hot holding (165°F in 2 ~ 15.No bare hand contact with ready to eat foods or approved Hours)alternate method nroperlv followed (APPROVED y N )•..6.Time as a Public Health Control:procedures &records Hi!!hlv SusceDtible PODulations Approved Source vr 16.Pasteurized foods used:prohibited food not offered Pasteurized e!IUSused when reauired 7.Food and ice obtained from approved source;Food in v-good condition,safe.and unadulterated:parasite Chemicals \.;destruction """ V 8.Food Received at proper temperature t{17.Food additives;approved and properly stored;Washing Fruits &Vegetables Protection from Contamination ri 18.Toxic substances properly identified.stored and used L-V'9.Food Separated &protected,prevented during food Waterl Plumbing preoaration.storage,disp lay.and tasting vV-10.Food contact surraces and Returnables;Cleaned and \..V 19.Water from approved source:Plumbing installed:proper Sanitized at ppm/temperature backflow device ,)/ II.Proper disposition of returned,previously served or ",V 20.Approved Sewage/Wastewater Disposal System,proper reconditioned disposal Priority Foundation Items (2 Points violations Re."ire Corrective Action withill 10 days 0 I N N C R 0 I N 1'1 C R U N 0 A 0 Demonstration of Knowledge!Personnel U N 0 A 0 Food Temperature Control/Identification T S T S v~21.Person in charge present.demonstration ofknowledge.\--/27.Proper cooling method used:Equipment Adequate to -and perform duties/Certified Food Manager (CFI\t)Maintain Product Temoerature •22.Food Handler!no unauthorized persons/personnel '"~8.Proper Date Marking and disposition Safc Water,Recol'dkeeping and Food Packagc tV 29.Thermometers provided.accurate,and calibrated:Chemicall Labeling 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 f 30.Food Establishment Permit (Current &Valid)",I,.destruction);Packaged Food labeled Conformance with Approved Procedures Utensils,Equipment,and Vending 25.Compliance with Variance,Specialized Process.and ~V 31 Adequate handwashing facilities:Accessible and properlyHACCI'pian:Variance obtained for specialized processint!methods:manu facturer instructions supplied.used CODsumer Advisory Ix 32.Food and Non-Iood Contact surfaces cleanable.properly designed.constructed.and used.r 26.Posting of Consumer Advisories;raw or under cooked 33.Warewashing Facilities:installed,maintained,used/ foods (DisclosurefReminderfBuffet Plate)1 Allergen Label Service sink or curb cleaning facility provided Core Items (1 Point)Violatiolls Reauire Corrective Action Not to Exceed 90 Daj's or NexllllsDection.Whic/,el'er Come.f First 0 I N N C R 0 I N N C R U N 0 A 0 Prevention of food Contamination u N 0 A 0 Food Identification T 5 T S 34.No Evidence of Insect contamination,rodent/other I- 41.0riginal container labeling (Bulk Food) J1.11 animals ,J.o 35.Personal Cleanliness/eating.drinking or tobacco use Phvsical facilities .'"36.Wining Cloths:nroperly used and stored •...42.Non-Food Contact surfaces clean "37.Environmental contamination ..43 .Adeauate ventilation and liQhting:designated areas used 1/38.Approved thawing method •44 .Garbage and Refuse properly disposed:facilities maintained Proper Use of Utensils .45 .Physical facilities installed.maintained.and clean ,,1'1 39.Utensils.equipment,&linens:properly used.stored,l 46.Toilet Facilities:properly constructed.supplied,and clean dried.&handledl In use utensils:properly used GV 40.Single-service &single-use articles:properly stored I 47.Other Violations and used ~/?.~ Received by:-~,.......,."11-~///'Print://J A I}~//,(1_/\A.-/7 I Title:Person In Charge!Owner 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 E{;h;;~~NFeLv ///LIVJ4J Ir;jDr/,ress:LtJVfii2S ~I rJ/)a;:kf:-I ~/3~~t# I Pag0f7 TEMPERA TURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp OBSERVATIONS AND CORRECTIVE ACTIONS I Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELOW: .~~,f11£lh1 (~J t...I../ /I ~.- Received by:~~//_/j/,"(\...I Print:,J./-;;.Ih..fl.!r,(~ynv->I Title:Person In Charge/Owner ,_.__.__,/\~_--v-v -