HomeMy WebLinkAboutCISCO GRILL 2017.09.11Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-1.STDt:\·IO:-lS FRWY.,R:\1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
f'li'jLll-Rt Time in:I Time out:1License/Per~1171 J CD J I Est.Type I Risk Category Page 1of~
Puruose of Insuection:I I I-Compliance I U 2-Routine I I 3-Field Investi!!ation I I 4-Visit I I 5-0ther TOTAL/SCORE
EstabC:Xsl:l1:h/?ILL I Conta1!lti /(,e:/)rlp../I *Number of Repeat Violations:__
,/'lumber of Violations COS:--2j
Ph~~sSN loCrtZ Plxz.A I mt\tP~f!--IIfi;~~1 Phone:I Follow-up:Yes
No (circle one)
Compliance Status:Out =not in compliance IN =in compliance 1\'0 =not observed NA =not applicable COS =corrected on site R =repeat violation
Mark the annropriate point.in the OUT box for each numbered item Mark ,,/'a checkmark in annronriate box for IN.NO.NA.COS Mark an asterisk'*.in annmnriate box for R
Priority Items (3 Points)violations Re uire Immediate Corrective Action IIot to exceed 3 days
Comoliance Sutus Compliance Status
0 I N 1'1 C Time and Temperature for Food Safety R 0 [N 1'1 C RU1'1 0 A 0 U 1'1 0 A 0 Employee HealthTS(F =degrees Fahrenheit)T S
'V'I Proper cooling time and temperature l)"12.Management,food employees and conditional employees;
knowledge.responsibilities.and reportin~
V 2.Proper Cold Holding temperaturet41°FI 45°F)•..•••.i.-'13.Proper use of restriction and exclusion;No discharge from
eyes.nose.and mouth
V 1-3.ProDer Hot Holdine temperature(135°F)Preventin!!Contamination bv Hands•...4.Proper cooking time and tcmoerature VI 14.Hands cleaned and properly washedl Gloyes used properlv
".,S.Proper reheating procedure for hot holding (165°F in 2
~IS.No bare hand contact with ready to eat foods or approved
v-Hours)alternate method properly followed (APPROVED y N )•..6.Time as a Public Health Control:Procedures &records Hil!hlv SusceDtible PODulations
Approved Source v]16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
7.Food and ice obtained Irom approved source:Food in
\.~good condition,safe,and unadulterated:parasite Chemicals
destruction
Lv S.Food Received at proper temperature
~17.Food additives;approved and properly stored;Washing Fruits
&Ve"etablesIProtectionfromContamination-,IS.Toxic substances properly identified.stored and usedt/.,V 9.Food Separated &protected.prevented during food Waterl Plumbing
preparation.storage.displav and tasting
V ~10.Food con~t;1u)fa~lCl\Returnables:Cleaned and V'"19.Water from approved source;Plumbing installed;proper
Sanitized at m/temoerature back flow device
./""II.Proper dispositio~rned.previously served or V 20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points violations Re."ire Corrective Action withi"10 dtl1's
0 [N 1'1 C R 0 [1'1 :0<C RU1'1 0 A 0 Demonstration of Knowledgel Personnel U 1'1 0 A 0 Food Temperature Controll IdentificationTST,S
•..~21.Person in charge present,demonstration of knowledge,V 27 .Proper cooling method used;Equipment Adequate to
and perform duties/Certilied Food Manager (CFM)Maintain Product Temperature,..22.Food Handler/no unauthorized Dersonsl personnel '\,.~S.Proper Date Marking and disposition
Safe Water,Recol'dkeeping and Food Package IV 29.Thermometers provided,accurate.and calibrated;Chemicall-Labelino Thermal test strips
,,)/23.Hot and Cold Water available:adequate pressure.safe Permit Requirement,Prerequisite for Operation
24.Required records available (shellstock tags:parasite Jl 30.Food Establishment Permit (Current &Valid)'V
._
destruction):Packa~ed Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vendingt2S.Compliance with Variance,Specialized Process.and ,,/'31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized
processing methods:manufacturer instructions ,supplied.used
Consumer Advisory tV 32.Food and Non-food Contact surfaces cleanable,properly
-designed.constructed,and used126.Posting of Consumer Advisories;raw or under cooked ~V'33.Warewashing Facilities:installed,maintained,usedl
foods (Disclosure/Reminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facility provided
Core Items (I Point)Violatio,t5 ReQllire Corrective JfdlOll Not to Exceed 90 Dal's or Next b,sDectio".JJ7rit~"'er Come.5 First
0 [1'1 N C R 0 [1'1 N C RU1'1 0 A 0 Prevention of Food Contamination U 0 A 0 Food IdentificationTSTS~'"34.No Evidence of Insect contamination.rodent/other t.-V,41.0riginal container labeling (Bulk Food)
animals .1:1 3S.Personal Clcanliness/eating.drinking or tobacco use Phvsical Facilities•..,.36.Wiping Cloths:properly used and stored ..42 .Non-Food Contact surfaces clean~37.Environmental contamination ~,43.Adeauate ventilation and li'l!Jt{'inii\designated areas used1.1 38.Approved thawing method II 44.Garbage and Refuse prop~osed:facilities maintained
Proper Use of Utensils t/4S.Physical lacilities installed.maintained.and clean
"11.;1 II 39.Utensils,equipment.&linens;properly used.stored.V~46.Toilet Facilities:properly constructed,supplied,and clean
dried.&handled/In use utensils:nronerlv used II,t.."40.Single-service &single-use articles;properly stored II 47.Other Violations
and used
Received by:~.J/t.'i'Y16 ~fFt-_fl0[t L Print:Title:Person In Chargel Owner(signature)_'t'L-A
Inspected by:1F(~tJ V k(JQ TfF Print:fJ uPtY!J IiLl ~Business Email:
(signature)
Form EH-06 (Revised 09-2G.JS)'./7
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
Estaristt;c:Gn ILI-I ?;;&~Odre~J//)f7{_jJ~I LJ)J;a;BSltrlk;LiC'i4;wi I Pagb<0~
TEMPERATURE OBSERVATIONS I ,
ltemfl:9.cation ~Temp Item/Location Temp Item/Location Temp;~~-='Pi.IJ .qt vr."
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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 ANDNumberNOTEDBELOW:
-9 [bNDr SlbnC Of1.I,J}.::S.lu Ie£,""'?A:C-h/~
~fIen~LJ~rTf7I}~cJht§J15 IV £:tXcst:>,
.
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Received bY()1-I z -Print:Title:Person In Charge/Owner(signature)1"\t1 ""-Inspected by:I_~~~rf]s Print:hUDV IthU--t P S Samples:Y N #collected(signature)
Form EH-06 (Revised09-201~I I ,