HomeMy WebLinkAboutEINSTEIN BRO'S BAGELS 2017.09.15Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STE:\l;\IO:\,S FRWY.,R:\-I 607,DALLAS,TX 75207 21-t-819-2115 FAX:214-819-2868
""'"~;_15-rftTime in:I Time alit:I License/Permit #
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Est.Type I Risk Category Page 1..of~
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Purpose of Inspection:I I I-Compliance I vI 2-Routine I I 3-Field Investigation I I4-Visit I I 5-0ther TOTAL/SCORE
E~;';6TitIN &il ~eLc;1 CV!/J7n;iJ'/#rn flJrSernJ *Number of Repeat Violations:__
./Number of Violations COS:--JPhYSiCr/:JT~fjl<shtJ1J W,;calJtt Pw)4 ~~Ztrr:,I Phone:Follow-up:Yes
No (circle one)
Compliance Status:Out =not in compliance IN =in complance NO =not obsen'ed NA =not applicable COS =corrected on site R =repeat violationMarktheappropriatepointsintheOUTboxforeachnumbereditemMark,./,a checkmark in appropriate box for 1:-.',NO.NA.COS Mark an asterisk'*'in aooropriate box for R
Priority Items (3 Points)violatiom'Re uire Immediate Correctil'e Action 1I0ttO exceed 3 days
Compliance Status Compliance Status
0 I N N C Time and Temperature for Food Safety R 0 I N 1\C RUN0A0U0A0EmployeeHealthTS(F =degrees Fahrenheit)T S
I.Proper cooling time and temperature ,,'12.Management.food employees and conditional employees:V'"knowledge.responsibilities,and reponing
2.Proper Cold Holding temperature(41 of/45°F)"v 13.Proper usc of restriction and exclusion;No discharge from
'"eyes.nose.and mouth•.../3.Proper Hot Holding temperalllrc(135°F)Preventing Contamination bv Hands•..4.Proper cooking time and temperature ,1']/14.Hands cleaned and properly washed/Gloves used properlyL-5.Proper reheating procedure for hot holding (165°F in 2 i 15.No bare hand contact \Vith ready to eat foods or approved
Hours)alternate method properly followed (APPROVED y N )/6.Time as a Public Health ControL procedures &records Highly Susceptible Populations
Approved Source l'16.Pasteurized foods used:prohibited food not offered
Pasteurized eggs used when required
7.Food and ice obtained from approved source:Food in
l,l.--good condition.safe.and unadulterated;parasite Chemicalsdestruction
""•...8.Food Received at proper temperature Y-17.Food additives:approved and properly stored:Washing Fruits
&Vegetables
Protection from Contamination ,)'18.Toxic substances properly identified.stored and used
9.Food Separated &protected,prevented during food Water/Plumbing"'•....preparation.stora~e,display.and tasting
LI--10.Food con~urfa~etumables:Cleaned and \..19.Water from approved source;Plumbing installed;proper
Sanitized at "0 m/1Perature backtlow device
V I I.Proper disposition ot retumed,previously served or ""20.Approved Sewage/Waste\Vater Disposal System.properreconditioneddisposal
Priority Foundation Items (2 Points I violations ReI lIire Corrective Actioll withill 10 da"s
0 I N N C R 0 I N :-<c RUN0A0DemonstrationofKnowledge/Personnel U N 0 A 0 Food Temperature Control/IdentificationTSTS
v'"21.Person in charge present.demonstration of knowledge,n Proper cool ing method used;Equipment Adequate toandperformduties/Certified Food Manager (CFM)"Maintain Product Temperature•.22.Food Handler/no unauthorized persons/personnel ....28.Proper Date Marking and disposition
Safe Water,Recordkceping and Food Package v •...29.Thermometers provided,accurate.and calibrated:Chemical/
Labeling Thermal test strips
\V 23.Hot and Cold Water available:adequate pressure,safe Permit Requirement,Prerequisite for Operation
....•...24.Required records available (shellstock tags;parasite 1 30.Food Establishment Permit (Current &Valid)destruction):Packaged Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vending
}25.Compliance with Variance,Specialized Process,and
"31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized
processing methods:manufacturer instructions supplied.used
Consumer Advisory ~•....32.Food and Non-food Contact surfaces cleanable,properly
designed.constructed.and used
f 26.Posting of Consumer Advisories;raw or under cooked \,..0 •.••.33.Warewashing Facilities:installed.maintained.used/
foods (Disclosure/Reminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facility provided
Core Items (1 Point)Violatiolls Reqllire Corrective Actioll Not to Exceed 90 Dal's or Nextlllspectioll.'Whichever COnies First
0 J N N C R 0 J 1'1 'I C RUN0A0PreventionofFoodContaminationU1'1 0 A 0 Food IdentificationTSTs
34.No Evidence of Insect contamination,rodent/other /41.0riginal container labeling (Bulk Food)"'•.•..animals V
35.Personal Cleanliness/eating.drinking or tobacco use Phvsical Facilities
of 36.Wiping Cloths:properly used and stored 1.1{••42.Non-Food Contact surfaces clean.,""37.Environmental contamination v'43.Adequate ventilation and lighting:designated areas used,/38 Approved thawing method V 44.Garbage and Refuse properly disposed:facilities maintained
Proper Usc of Utensils v'45.Physical facilities installed.maintained.and clean
~'(/,39.Utensils,equipment,&linens:properly used.stored.V~46.Toilet Facilities:properly constructed.supplied.and clean
dried.&handled!In use utensils:properly used
t-V 40.Singlc-Sl1ice &single-lise articks:properly stored l/47.Other Violations
and used
Received ~/\IJ-(_!..Pri~'))'1\f\l t ~I i2.W,~Title:Person In Charge/Owner(signature)~I.
Inspected by:rf-~I)fhS Pri~t:!)\,I{N PhtLLI.t&Business Email:(signature)
Form EH-06 (Revised O~~J 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 I
Item/Location Temp Item/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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Received by:"ff)~.Print:"".mlClto..eN ~\'ffrl Title:Person In Charge/Owner(signature).-/)
Inspected by:Ifl_I-.f!J.KJI 0~125 Print:Iii Ph P/(signature)U DLf ILLJ Samples:Y N #collected
Form EH-06 (Revised O~,//