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--