HomeMy WebLinkAboutGERALD FORD STADIUM 2017.09.02Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'<1.STnl;\IO:\,S FRWY.,R:\1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
Dfi"-2-r11 Time in:1 Time out:/1 License/permit#;?OI7 ~OOO7J/5lf 1Est.Type 1Risk Category Page_/of~
Puroose of Insoection:I I l-Comnliance I 'V1 2-Routine I I 3-Field Invcsti!'ation I I 4-Visit I I 5-0ther TOTAL/SCORE
EstnlEAA:b ~D SI7lD'lJJ "1 I Contacu'o0~7)~~n.1 *Number of Repeat Violations:__
,f Number ofViolations COS:--/Physical Add~tt?OtdN 8-/DItIC)~9:1J:g/~tYfN?~I ~~~ej~11M-(fOo-2LHJ6IFollow-~p:YesII)No (CIrcleone)
Compliance Status:0'/=not in compliance IN =in compliance NO=not ob erved NA =not applicable COS =correctedon site R =repeat violationMarktheannropri.te points in the OUT box tor eachnumbered item Mark ',,'n cheokmarkin .oorooriate box for IN,NO.NA.COS Markan asterisk<*.in aoorooriate box for R
Priority Items (3 Points)violations Rewire Immediate Corrective Action 1I0ttO exceed 3 days
Comoliance Status Comnliance Status
0 I N N C Time and Temperature for food Sarety R 0 I 1'1 N C RUN0A0U1'1 0 A 0 Employee HealthTS(F =def,'TeesFahrenheit)T S
V>1.Proper cooling time and temperature t.-12.Management.lood employces and conditional employees;
V kno\\·ledge.responsibilities.and renorting.".2.Proper Cold Holding temperature(41 of/45°F)•....V 13.Propcr use of restriction and exclusion;No discharge from
eyes.nose,and mouth.•.3.ProDerHot Holding temDerature(135°F)Preventing Contamination bv Hands
·V 4.Proper cooking time and temnerature .....f 14.Hands cleaned and properly washed!Gloves used properlv
V 5.Proper reheating procedure for hot holding (165°F in 2 -:r 15.No bare hand contact with ready to eat foods or appro\'ed
Hours)alternate method prooerly followed (APPROVED y N )
."6.Time as a Public Health Control:orocedures &records Hiehlv Suscelltible Ponulations
Approved Source 1-16.Pasteurized foods used;prohibited food not offered
Pasteuri7ed eggs used when required
",V
7.Food and ice obtained from approved source;Food in
good condition.safe.and unadulterated:parasite Chemicalsdestruction
/8.Food Received at proper temperature
~17.Food additives;approved and properly stored;Washing FruitsV&Vegetables
Protection from Contamination ...F'18.Toxic substances properly identified.stored and used
9.Food Scparated &protected.pre\'ented during lood Water/PlumbingV'oreoaration.storage.display.and tasting
'_"V 10.Food eont~~eturnables:Cleaned and /19.Water from approved source;Plumbing installed:proper
Sanitized at mDerature ••....backflow device
II.Proper disposition orretumed,pre\'iously served or ••...J.,.-20.Approved Sewage/Wastewater Disposal System,proper./reconditioned disposal
Prioritv Foundation Items (2 Points violations Re,Ilire Corrective Actiol!withi"10 days
0 I N 1'1 C R 0 I 1'1 101 C RUN0A0DemonstrationofKnowledge/Personnel U N 0 A 0 food Temperature Control/IdentificationTSTSt/21 Person in charge present.demonstration of knowledge.•..1/27.Proper cooling method used;Equipment Adequate to""and perform duties/Ccrtified Food Manager (CFM)Maintain Product Temperature
II'22.Food Handler/no unauthorized oersons/oersonnel -28.Proner Date Marking and disposition
Safe Water,Recordkeeping and food Package •.../'29.Thermometers provided.accurate,and calibrated;Chemical!Labelinl7 Thermal test strios•..•.23.HOIand Cold Water available;adequate pressure,safe Permit Requirement,Prerequisite for Operation
v/24.Required records available (shellstock tags;parasite -:F 30.Food Establishment Permit (Current &Valid)destruction):Packaged Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vendingr25.Compliance with Variance,Specialized Process,and
LV 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized
processin!!methods:manufacturer instructions supplied.used
Consumer Advisory ,.17 32.Food and Non-food Contact surfaces cleanable.properly
,designed.constructed.and usedvr26.Posting of Consumer Advisories;raw or under cooked
'"
L.--33.Warewashing Facilities;installed.maintained,used/
foods (Disclosure/Reminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facility provided
Core Items (1 Point)ViolatiotlS Require Corrective Action Not to Exceed 90 Da.'s or Ne.xt InsDectioll ,Whic/le,<er Comes First
0 I N 1'1 C R 0 I 1'1 "C RUN0A0PreventionofFoodContaminationU1'1 0 A 0 food IdentificationTSTs
\"./)34.'0 Evidence of Insect contamination.rodent/other ./41.0riginal container labeling (Bulk Food)
-animals
/'35.Personal Cleanliness/eating.drinking or tobacco use /Phvsica1 facilities•..36.Wiping Cloths;orooerlv llsed and stored •.42.Non-Food Contact surfaces clean-
"~37.Environmental contamination ~43.Adeauate ventilation and lighting:designated areas used"38.Apprm cd thawin!!method ..44.Garbage and Refuse properly disnosed;facilities maintained-Proner Use or Utensils y.1<45.Physical facilities installed.maintained.and clean
.I /39.Utensils,equipment.&linens:properly u,ed.stored.vr/46.Toilet Facilities;properly constructed.supplied.and clean
dried.&handled,In use utensils:properlv used
V 40.Single-service &single-use articles:properly stored 'J 47.Other Violations
and used
Received by:t;f.~INA --;-·nt;.___I Title:Person In Charge/Owner(signature)~It?~---~--
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEM MONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
{;'~e;Na~1J 1~~d~~AI~I crJ.IStatc:.aJ...License/Permit #I Page~f:J.
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TEMf>ERATURE OBSERVAnONS I
Item/Location Temp Item/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONSItemANINSPECTIONOFYOURESTABLISHMENTHASBEENMADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
¥a'r?erYa31-(,.J~Rd'Jr,r-tfn.jf7rN1)SIIV/c_,,
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.--...---Received ~~'AAL ~~I Print:I Title:Person In Chargel Owner(signature)_:;r...__---....
Inspected by:"_/_(r.,)(/,.J {}A 1 t.I.rtm.:n A'/'I IA
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