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
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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
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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
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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../
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Received by:~~//_/j/,"(\...I Print:,J./-;;.Ih..fl.!r,(~ynv->I Title:Person In Charge/Owner
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