HomeMy WebLinkAboutFOOD FROM GALILEE 2017.09.11Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-<.STDUIO:\S FR\\,Y.,R'VI 607,DALLAS,TX 75207 214-819-2115 FAX:21-t-819-2868
e,:"'II-l ~Time in:I Time out:I License/Permit #7870 I Est.Type I Risk Category Pag4_of~
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Puroose of IOSDection:I I I-Comnliance I VI 2-Routine I I 3-Field Investi!!ation I I 4-Visit I I S-Other TOT ALISCORE
Establ~ame~M CItUL.£6 I con~Anx N~e'W-<t,.~~*:'I'umber of Repeat Viol.tions:__S '/?_.:f\./Number of Violations COS:__1Physicalf!/1S/O SIJ t ~lSfL p~I CCh1Ntns 1Zfflr4-7~r;Lit;1 Ph°nt-I¥750-tJ33a Follow-~p:VesNo(cIrcle one)-,
Compliance Status:Oul =not in compliance IN =in compliance NO =not observed NA =not applicable COS =corrected on site R =repeat violation
Mark the appropriate points in the OUT box for each numbered item Mark ,./,a checkmark in aDoroDriate box for IN,1'0.NA.COS Mark an asterisk'*'in aoorooriate box for R
Priority Items (3 Points)violations Re uire Immediate Corrective Action IIOtto exceetl3 days
Comoliance Status Compliance Status
0 I N N C Time and Temperature for Food Safety R 0 I N S C RUN0A0UN0A0EmployeeHealthTS(F =degrees Fahrenheit)T S
vi.-I.Proper cooling time and temperature 12.Management,food employees and conditional employees:
V knowledge,responsibilities,and reporting
J;,v 2.Proper Cold Holding temperature(41°F/4S0F)v'-13.Proper use of restriction and exclusion;No discharge from
eves.nose.and mouth
•....3.ProDer Hot Holding temperature(135°F)Preventing Contamination bv HandsI:'4.Proper cooking time and temperature vf I 14.Hands cleaned and properly washed/Gloves used nroperly
r'"S.Proper reheating procedure for hot holding (165°F in 2
~IS.No bare hand contact with ready to eat foods or approved
Hours)alternate method oroperly followed (APPROVED y N )•...6.Time as a Public Health Control:procedures &records Hiehly Susceptible Pooulations
Approved Source .1 16.Pasteurized foods used;prohibited food not offered
Pasteurized elrQS used when required
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
~17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination 18.Toxic substances properlv identified,stored and used
vj,.,9.Food Separated &protected,prevented during food Water/Plumbing
preparation.storage,display.and tasting
.....v 10.Food cor~urfaQnd Returnables:Cleaned and vir 19.Water trom approved source;Plumbing installed:proper
Sanitized at inltemperature backflow device
./
v-II.Proper disposition of returned,previously served or LV 20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points violations ReI "ire Corrective Actioll withill 10 daJ's
0 I N 111 C R 0 I N N C RUN0A0DemonstrationofKnowledge/Personnel u N 0 A 0 Food Temperature ControU IdentificationTSTSIF21.Person in charge present.demonstration of knowledge,1--"27.Proper cooling method used:Equipment Adequate to•.•.and perform duties/Certified Food Manager (CFM)Maintain Product Temperature
v'22.Food Handler/no unauthorized persons/personnel I-~8.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package t,.v 29.Thermometers provided,accurate,and calibrated:Chemical/
Labeling Thermal test strips
l-I•••..
23.Hot and Cold Water available:adequate pressure.safe Permit Requirement,Prerequisite for Operation
24.Required records available (shellstock tags:parasite vr 30.Food Establishment Permit (Current &Valid)v destruction):Packaged Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vending
~
25.Compliance with Variance,Specialized Process,and t j 31.Adequate handwashing facilities~~ible a~properlyHACCPpian:Variance obtained for specialized
processing methods;manufacturer instructions supplied,used
Consumer Advisory ~~3~.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 (DisciosurelReminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facility provided
Core Items (1 Point)Violatiolty Require Corrective A.ction Not to Exceed 90 Dal's or Nexllllspectioll ,W1Iiclle"er Comes First
0 I N N C R ()I N l'C RUN0A0PreventionofFoodContaminationu0A0FoodIdentificationTSTS
vj,.,34.No Evidence of Insect contamination.rodent/other \,.)"41.0riginal container labeling (Bulk Food)
animals
~~3S.Personal Cleanliness/eating,drinking or tobacco use Phvsical Fucilitiesv36.Wiping Cloths:properlv used and stored v 42.Non-Food Contact surfaces clean
v V 37.Environmental contamination ,.....43.Adequate ventilation and lighting:designated areas used.,-38.ApprOl ed thawing method •....44.Garbage and Refuse properly disposed;facilities maintained
Proper Use of Ulensils v~45.Physical facilities installed.maintained.and clean
'II..-39.Utensils.equipment,&linens:properly used.stored.V 46.Toilet Facilities;properly constructed.supplied.and clean
dried.&handled!In use utensils:properlv used
jV 40.Single·sen ice &single-use articles:properly stored /47.Other Violations
and used
Received by:~-r;.Print:/\!~z:.,<:,yJ E /kl,1jJ I@j Title:Person In Charge/Owner(signature)r-.."1\
Inspected by:1Vv--l!---.JL t)lL~O~S Print:~0~PA 1111 nS Business Email:
(signature)I
Form EH-06 (Revised 09-2015),I ,
1\1
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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
tc$T!tiH(J'tl-I~I Pt/-;I05~IDen~117,vt;~~p~1 Lii!70#IPa~tX
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
/I
/1~7,(,4/tJT(t/,
OBSERVATIONS AND CORRECTrVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
3/LJ5'G ~}O 3N/L H7?-/(7pv£>Jv~onLv
3~C~'Smve G;ZILL-~EQ'IIO~
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Received bY~A /'f I Print:/.~I kL /.i Title:Person In Charge/Owner(s;,'nature)"'"Z/7----v I \II A '11.<..«y --/'~_
Inspected by::M IlAX VlJ._J]()7f.,s Print:M\.JI),J rA I LU (:JS Samples:Y N #collected(s;Qnature)•.
Form EH-06 (Revised 09j~I I 1