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HomeMy WebLinkAboutHYER ELEMENTARY SCHOOL 2017.09.13Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377;'>1.STDLVIO:"<S FRWY .•R:V1607.DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 ~s ,3-11 I Time in:I Time out: I License/Permit #I E,1.Type I Risk Category Page~of " Puroose of Insoection:I I I-Comoliance I VI 2-Routine I I 3-Field Investi!'ation I I 4-Visit J I 5-0ther TOT ALISCORE Estabilv ER_ELo117tAY!1A ~ltacB\~~4 S771CEv/I *"umber of Repeat Violations:__0./","umber of Violations COS:-- Physical ~:20 ~lfrn---r IfJ;:Jcounty:4 1M--~~I;Apj(one: I Follow-up:Yes Ivmc...;.-No (circle one) Compliance Status:Out =not in compliance IN =in compl"nce 1\0=notobsen'ed 'A =notapplicable COS =correctedon site R =repeat violation Mark the aooraoriate ooints intheOUT box foreachnumbered item Mark''/'a checkmark inanorooriate box for IN,1\0.NA.COS Mark an asterisk'*.inaoorooriate box for R Priority Items (3 Points)violations Re uire Immediate Correctill/!Action "otto exceed 3days Comnliance Status Compliance Status 0 I N N C Time and Temperature for Food Safety R 0 I N 1\C R U N 0 A 0 U N 0 A 0 Employee Health T S (F =degrees Fahrenheit)T S V'"I.Proper cooling time and temperature 12.Management.food employees and conditional employees; \./'knowledge.responsibilities.and reporting V~2.Proper Cn~g temperat~41°F/45°F)'"/'13.Proper use oi'restriction and exclusion:No discharge tram .II.~LJlt!eves.nose.and mouth Iii'3.Proper Hot Holding tcmoerature(135°F)-Preventin!!Contamination by Hands 0/4.ProDercooking time and temperature "1 14.Hands cleaned and Drooerlv washed!Gloves used properly ,/5.Proper reheating procedure for hot holding (165°F in 2 .{15.No bare hand contact with ready to eat foods or approved Hours)alternate method properlv followed (APPROVED y N ) "6.Time as a Public Health Control;procedures &records Hi!!hl\'Suscentible Populations Appro"ed Source vr 16.Pasteurized foods used:prohibited tood not offered Pasteurized e!!!!sused when reouired /7.Food and ice obtained from approved source;Food in t/good condition,safe.and unadulterated:parasite Chemicals destruction •..../'8.Food Received at proper temperature .t 17.Food additives:approved and properly stored;Washing Fruits &Vegetables Protection from Contamination ...,.18.Toxic substances properly identified.stored and used V v 9 Food Separated &protected.prevented during food Water/Plumbing preparation,SlOrage.display.and~ "V-10.Food contalJ'i!r:es,~turnal~Cleaned and 19.Water from approved source;Plumbing installed;proper Sallltized at DDII 'mperatu L-""backflow device ..vv-II.Proper disposition of re~reviously served or •.v-20.Approved Sewage/Wastewater Disposal System,proper reconditioned disposal Prioritv Foundation Items (2 Points violations Re,"ire Corrective Actioll withill 10 davs I 0 I N N C R 0 I N :-:c R U N 0 A 0 Demonstration of Knowledge/Personnel U N 0 A 0 Food Temperature ControU Identification T S T S "",'"21.Person incharge present.demonstration of knowledge,v ....27.Proper cooling method used:Equipment Adequate to and Derform duties/Certified Food Manager (CFM)Maintain Product Temperature V 22.Food Handler/no unauthorized persons/personnel V'28.Proper Date Marking and disposition Safe 'Vater.Recordkeeping and Food Package .•..v-29.Thermometers provided.accurate.and calibrated:Chemical/ -Labclhl!!Thermal test strips v'23.Hot and Cold Water available:adequate pressure.safe Permit Requirement,Prerequisite for Operation J.../' 24.Required records available (shellstock tags:parasite Jrl 30.Food Establishment Permit (Current &Valid) destruction):Paeka!!ed Food labeled Conformance with Approved Procedures Utensils,Equipment,and Vending ~ 25.Compliance with Variance,Specialized Process,and y/31.Adequate handwashing facilities:Accessible and properly HACCP plan:Variance obtained for specialized processing methods:manufacturer instructions supplied.used Consumer Advisory •..V 32.Food and Non-Iood Contact surfaces cleanable.properly designed.constructed.and usedvr26.Posting of Consumer Advisories:raw or under cooked V 33.Warewashing Facilities;installed.maintained.used/ foods (Disclosure/Reminder/Buffet Plate)/Allergen Label .;Service sink or curb cleaning facility provided Core Items (I Point)Violations ReQllire Corrective Action Not to Exceed 90 DOl'S or Next Insl1ection ,Whic/,et'er Comes First 0 I N N C R 0 I N N C R U N 0 A 0 Pre,'ention of Food Contamination U N 0 A 0 Food Identification T S T S v',r 34.No Evidence of Insect contamination.rodent/other V/41.0riginal container labeling (Bulk Food) animals V 35.Personal Cleanliness/eating.drinking or tobacco use Phvsical Facilities y 36.Wiping Cloths:oronerlv used and stored v_42.Non-Food Contact surfaces clean V -37.Environmental comamination •....43.Adequate ventilation and lighting:designated areas used V 38.,Approved thawing method V 44.Garbage and Refuse properly disposed:facilities maintained Proncr Use of Utensils •...•.45.Physical facilities installed.maintained.and clean VV/39.t_;tens~pment.&linens;properly used.stored.V )46.Toilet Facilities;properly constructed.supplied.and clean dried.&andle In use utensils:properly uJli 1/40.Single/ervic,&single-use articlr,pr01ejy stored 1I 47.Other Violations <and used D"'/H:~h,,(••·.•h,,·IlL../111 lIT'J...\I .Y ._....,-~Print:'",",'-L I Title:Person In Charge/Owner--