HomeMy WebLinkAboutHOWDY HOMEMADE 2017.09.14Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STEMMO:-.'S FRWY.,R:\-1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
Dl1-1 t..j._J 1t Time in:I Time alit://LicensefPermit #7QOft;I Est.Type j Risk Category Page I o~
Pu roose of Inspection:I I l-Compliance I VI 2-Routine I I 3-Field Investil!ation I I 4-Visit I I S-Other TOT ALISCOREEstablishmm~JftrneHlt1Je I coni'rlr:r NJ1~J I')J:5 I *,,"umber of Repeat Violations:__
./";o.;umber of Violations COS:--5Physical'1~3 itJVerz.5 4J /11JJrfifns J1Zr PJ ~11St'Jlone:/Follow-up:Yes
:\'0 (circle one),
NO =not observed NA =not applicable COS =corrected on site R =repeat violation
Compliance Status:Out =not in compliance I =in compliance
Mark the appropriate points in the OUT box for each numbered item Mark './"'a checkmark in appropriate box for IN,1\'0.NA.COS Mark an asterisk'*.in appropriate box for RPriorityItems(3 Points)violations Re uire Immediate Correct;,'e Action II0ttO exceed 3 day.~·
ComDliancr Status Compliance Status0INNCTimeandTemperatureForFoodSafetyR0INNC RUN0A0UN0A0EmployeeHealthTS(F =degrees Fahrenheit)T S
;../I Proper cooling time and temperature 12.Management.food employees and conditional employees;
y knowledge.resoonsibilities,and reoorting
VV .2.Proper Cold Holding temperature(41 of/45°F)vV'13.Proper use of restriction and exclusion:No discharge from
eves.nose.and mouthv3.Proper Hot Holding temperature(135°F)Preventing Contamination by Hands./4.Proper cooking time and tcmpemturc •.....,14.Hands cleaned and properly washed!Gloves used proDerly
./5.Proper reheating procedure for hot holding (165°F in ~
~15.No bare hand contact lI'ith ready to eat foods or approvedHours)altemate method properly followed (APPROVED y N )",6.Time as a Public Health Control:procedures &records Hi!!hlv Susceptible PopulationsApprovcdSource~J~1 16.Pasteurized foods used:prohibited food not offered
Pasteurized eggs used when required",-7.Food and iee obtained from approved source:Food invgoodcondition,safe.and unadulterated:parasite Chemicalsdestruction
./8.Food Received at proper temperature tf'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 Waterl Plumbingpreparation,storage.display,and tasting
~V 10.Food c0l5tsprfat=d Retumables:Cleaned and V""19.Water from approved source;Plumbing installed;properSanitizedat0.DDnvtemperature backnow device
,V II.Proper disposition ofretumed,previously served or ",I'20.Approved Sewage/Wastell'ater Disposal System,properreconditioneddisposal
Priority Foundation Items (2 Points)violations Re~lIire Corrective Actioll withill 10 days0INNCR0INNC RUN0A0DemonstrationofKnowledge!Personnel U N 0 A 0 Food Temperature Control!IdentincationTsTs
",1/21.Person in charge present.demonstration of knowledge.v'"n.Proper cooling method used:Equipment Adequate toandperformdutieslCertifiedFoodManager(CFM)Maintain Product Temperature~22.Food Handler/no unauthori7ed persons/personnel •....•...28.Proper Date Marking and dispositionSaFeWater.Recordkeeping and Food Package
j,-V 29.Thermometers provided,accurate,and calibrated;Chemical!Labelilll.!Thermal test striosv23.Hot and Cold Water available:adequate pressure,safe Permit Requirement,Prerequisite for Operation
V'24.Required records available (shellstock tags;parasite ."j/'I 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
./v31.Adequate handwashing facilitie~and properlyHACC?plan;Variance obtained for specialized ~V supplied.usedprocessingmethods:manufacturer instructions
Consumer Advisory ....32.Food and Non-food Contact surfaces cleanable,properly
designed,constructed.and used
~
26.Posting ofConslimer Advisories:raw or under cooked V 33.Warewashing Facilities;installed,maintained,used/foods (DisclosurelReminder/Buffet Plate)1 Allergen Label Service sink or curb cleaning facility provided
Core Items (I Point)VioiatiollS Reqllire Co"ective Actioll Not to Exceed 90 Dal's or Ne:ct /IIsDectioll.rt1,icilel'er Comes First0INNCR0INNC RUN0A0PreventionofFoodContaminationU0A0FoodIdentificationTSTs
\1/34.No Evidence of Insect contamination,rodcnt!other v'"41.0riginal container labeling (Bulk Food)animals
.J 35.Personal Cleanliness/eating.drinking or tobacco use PhYsical Facilities•....36.WiDing Cloths:properlv used and stored .••...4~.:"on-Food Contact surfaces cleanI-'".37.Environmental contamination •.....-43.Adequate ventilation and lighting;designated areas usedv38.ADnroved tha\\'ing method L-v 44.Garba!!e and Refuse properly disposed:facilitics maintainedProperUseofUtensils•...v 45.Physical facilities installed.maintained,and clean,V'39.utensils,equipment.&linens:properly used.stored.V 46.Toilet Facilities;properly constructed,supplied.and clean./dried,&handled/In use utensils:properly used
V 40.Single-service &single-use articles:properly stored
II'47.Other Violationsandused
Received by:Ch~L Print:I Title:Person In Charge/Owner(signature),/1 -,-"-.L\..
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 TEMPERATURE 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 ANDNumberNOTEDBELOW:
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Received f).~,.,c,h~_/1 I Print:I Title:Person In Charge/Owner
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