HomeMy WebLinkAboutMAC'S PLACE 2017.09.22Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STDUIO:\,S FRWY .•R:vJ 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
-
'·~·1'11Time in:1 Time out:/1 LicensefPermit #tJ lXJ 7116 if 1Est.Type 1RiskCategory Pa!l_~
PurDose of InSDection:I I I-Compliance I •.A 2-Routine I I 3-Field Investi!!ation I I 4-Visit I I 5-0ther TOT ALISCORE
Est~~/rLtja.fe:/L;}L£'1 Contac~Owncr Namr~Nj(In 1
*:-Iumber of Repeat Violations:__
\_ONA.n ./:\'umber of Violations COS:--
~Physical Ad'tSLJ (){)ChJ/7b.i lik::~j~Mn/~I /!ii~1 Pill!7t8-Z57'1 I Follow-up:Ves
No (circle one)
Compliance Status:Out =7t in compliance IN=incompliance 1\0 =not observed NA =not applicable COS =corrected onsite R =rcpeat violationMarktheannropriatenointsintheOUTboxforeachnumbereditemMark'./'a checkmark inannronriate box for1;11,JliO.NA.COS Mark an asterisk'*.in a!)nmnriateboxfor R
Priority Items (3 Points)violations Re uire Immediate Correctil'e Action "ot to exceed 3 days
ComDliance Status Comnliance Status
0 I N N C Time and Temperature for Food Safety R 0 I N N C RN0A0UN0A0EmployeeHealthTS(F =degrees Fahrenheit)T S
I.Proper cooling time and temperature 12.Management.food employees and conditional employees:•...,knowledge.resDonsibilities,and reoortinay2.Proper Cold Holding temperature(41°F/4S0F)..."-13.Proper usc of restriction and exclusion;No discharge from
eves.nose.and mouth.3.ProDer Hot Holding temnerature(13S°F)-Preventin!!Contamination bv Hands•...4.ProDercooking time and temnerature 14.Hands cleaned and properlv washed!Gloves used oroDerlv
•...i..-S.Proper reheating procedure for hot holding (16S0F in 2 +IS.No bare hand COl1lactwith ready to eat foods or approved
Hours)alternate method orooerlv followed (APPROVED y N )•.......-6.Time as a Public Health Control:nrocedures &records Hi!!hlv Suscentible Ponulations
Approved Source f 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
7.Food and ice obtained from approved source:Food in
•.l..--'good condition.safe.and unadulterated:parasite Chemicalsdestruction
i-l--8.Food Received at proper temperature vf-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 Plumbing:.-preparation.storage,disolav.and tasting
10.Food con?t surfa~~~~Returnables;Cleaned and L.:l.--19.Water trom approved source;Plumbing installed;proper;"i..-Sanitized at .:,,(/.temnerature backflow device
v-II.Proper disposition of returned.previously served or V l--20.Approved Sewage/Wastewater Disposal System,proper
V reconditioned disDosal
Priority Foundation Items (2 Points viola/ions ReI lIire Corrective Action wi/hill 10 days
0 I N N C R 0 I N :-I C RUN0A0DemonstrationofKnowledgelPersonnelt;N 0 A 0 Food Temperature Control/IdentificationTSTS
V 21.Person in charge prescnt.demonstration of knowledge,1.-1-27.Proper cooling method used;Equipment Adequate toandperformdutieslCertifiedFoodManager(CFM),-Maintain Product Temperature,__j,...22.Food Handlerl no unauthorized nersonsl nersonnel 28.Proner Date Marking and disposition
Safe Water,Recordkeeping and Food Package V /'29.Thermometers provided.accurate.and calibrated;Chemical!
Labelin!!Thermal test strips
I)"""""23.Hot and Cold Water available:adequate pressure.safe Permit Requirement,Prerequisite for Operation
\I .•••24.Required records available (shellstock tags:parasite
~30.Food Establishment Permit (Current &Valid)destruction):Packa!!ed Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vending
1 2S.Compliance with Variance.Specialized Process.and ,....1/31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized
processin~methods:manufacturer instructions supplied.used 1ConsumerAdvisory•••t•...32.Food and Non-food Contact surfaces cleanable.properly-designed.constructed.and used1V'l 26.Posting of Consumer Advisories;raw or under cooked l.'33.Ware\\'ashing Facilities;installed,maintained,usedl
foods (DisclosurelReminderfBuffet Plate)/Allergen Lahel :/Service sink or curb cleaning facility nrovided
Core Items (I Point)Viola/iolls Reqllire Corrective Action Not to Exceed 90 Dal's or Nex/Insl1ection,Whicl,el'er Comes Firs/
0 I N N C R 0 I N N C RUN0A0PreventionofFoodContaminationuN0A0FoodIdentificationTSTS
V 34.No Evidence of Insect contamination.rodenL'other ",1/41.0riginal container labeling (Bulk Food)
animals
V 3S.Personal Cleanliness/eating.drinking or tobacco use Phvsical Facilities
;,.-'"'36.Wiping Cloths;orooerlv used and stored (/42.Non-Food Contact surfaces clean
V 37.Environmental contamination •....43.Adeauate ventilation and li!!hting:designated areas used,.;38.Aooroved tha"ing method ~44.Garba!!e and Refuse properly disnosed:facilities maintained
ProDer Usc of Utensils 1'](4S.Phvsical facilities installed.maintained.and cleanr-39.Utensils,equipment.&linens;properly used,stored,,,/)46.Toilet Facilities:properly constructed.supplied.and clean~dried.&handled!In use utensils:properly used
f ~Singlyjrviee7ngle-uSe articles:properly stored 1/1/47.Other Violations
lus~
Received by:,~~tft,-Y;~!'>~Print:I Title:Person In Chargel Owner(signature)
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,e~hmenL Name:I pG;oocI ()UiJYy I~~t;r/{SjrykA Lice1;J5i~I Pag-~_of =-~"(5G
TEMPE~URE OBSERVATIONS I
Itcm/J-fcation Temp Item/Location Temp Item/Location Temp
l'5l'Fhil-41'f,)/
OBSERVATlONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR AlTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
'I~C/£?JJv <3jJ)LUS kJhZh6 NE£i)liJj
1f!5 ((eona A C Le/r;;_..
I -
/1hJ/j}/1../)/1$5//1 c·~nu::-
I
I
.I);{'
Received b~~cl~.J /I ('--;;;;I Print:I Title:Person In Charge/Owner
(signature)4T'J\\I ",____.•.__.L___""-1-"I "-"I ••,•rr ...