HomeMy WebLinkAboutMANE COURSE 2017.09.15Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\'.STDJ'\oIO:'-lS FRWY.,R~1607,DALLAS,TX 75207 21.t-819-2115 FAX:214-819-2868 ,-'~/5'-rrrTime in:I
Time out:J L-2D17"~~OW 7//6 '-f 1 Esl.Type 1 RiskCalegory Page _j of Q\_:'
Purpose of Inspection:I I I-Compliance I IA 2-Routine r I 3-Field Investi!!ation I I 4-Visit I I 5-0ther TOTAUSCORE
Est~~JilJee:~Wlo&I Jflhctrn'~7lp5t1Yb I
*~umbel'of Repeat Violations:__
v'Number of \'iolations COS:--()./
Physical:!jdf7)O DI.fd?,I tJlflv/~~,f.hJj 151m I Pho~JI.f 7ft'~49iII F,ollow-~p:YeseJ1JI'r'"IV'!I{.r t.-r;No (Circleone)
Complianc{Status:
IOut=notincompliance IN =incompliance NO =not obsen'ed NA=not applicable COS =corrected onsite R =repeatviolation
Mark theappropriate pointsinthe OUT box foreach numberc"llitem Mark 'v"acheckmark in appropriate box for1:-;,NO,NA.COS Mark an asterisk'*.inaoorooriate box for R
Priority Items (3 Points)violations Re'uire Immediate Corrective Action 1I0tto exceed 3 days
Compliance Status ComDliance Status
0 I N N C Time and Temperature for Food Safety R 0 I N 1'1 C R
U N 0 A 0 U 0 A 0 Employee Health
T S (F =degrees Fahrenheit)T S
I.Proper cooling time and temperature 12.Management.food employees and conditional employees:
V •...'"kJlowled!:!e,resoonsibilities,and reDorting
2.Proper Cold Holding temperature(-11°F!45°F)...~13.Proper use of restriction and exclusion:No discharge Irom
Ir'eves.nose.and mouth,..3.Prooer Hot Holding temperature(135°F)Preventin!!Contamination bv Hands
0/4.Proper cooking time and temoerature ...-t-14.Hands cleaned and orooerlv washed/Gloves used properly
",,v 5.Proper reheating procedure forhot holding (165°F in 2 t.}-IS.No bare hand contact with ready to eat foods or approved
Hours)alternate method oronerlv followed (APPROVED y N )
"6.Time as a Public Health Control:procedures &records Hi!!hly Susceotible Populations
Approwd Source J-16.Pasteurized foods used;prohibited food not offered
Pasteurized e{!!:!sused when reauired
7.Food and ice obtained from approved source:Food ill
/I good condition.safe,and unadulterated;parasite Chemicals¥destruction
..,v 8.Food Received at proper temperature ~
17.Food additives:approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination ....r.-18.Toxic substances properly identified.stored and used
9.Food Separated &protected,prevented during food Water!Plumbing
10)"preparation,stora!:!e.display.and tasting
/,...10.Food con/ft,:rface~r'!~:~:':)es ;Cleaned and 19.Water from approved source;Plumbing installed;proper
Sanitized at '()oom!erat (./'baekflow device
II.Proper disposition of retiitrrelr.previously served or ,,"'-20.Approved Sewage/Wastewater Disposal System,proper•....•reconditioned disposal
Priori",Foundation Items (2 Points violatinns Re(uire Corrective AeaOl'withill 10 davs
0 I N 1'1 C R 0 I ~~C R
N 0 A 0 Demonstration of Knowledge!Personnel I.!N 0 A 0 Food Temperature Control!Identification
T S T S
.,""21.Person in charge present.demonstration of knowledge,c,..V 27.Proper cooling method used;Equipment Adequate to
and perfoml duties!Certified Food ;vJallager(CFM)Maintain Product Temnerature
v 22.Food Handler!no unauthorized oersons!oersonnel ,-V 28.Proper Date Marking and disposition
SarI"\Vater,Recordkeeping and Food Package IV 29.Thermometers pro\·ided.accurate.and calibrated;Chemical!
Labeline Thermal test strios
Iv 23.Hot and Cold Water available:adequate pressure,safe Permit Requirement,Prerequisite for Operation
2-1.Required records available (shellstock tags:parasite --r 30.Food Establishment Permit (Current &Valid)
I....destruction);Packaged Food labeled
Conrormance with Approved Procedures Utensils,Equipment,and Vending
f 25.Compliance with Variance.Specialized Process.and \V 31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized
processillt!methods:manufacturer instructions supplied.used
Consumer Advisory LV 32.Food and Non-food Contact surfaces cleanable.properly
designed,constructed.and used
~
26.Posting of Consumer Advisories:raw or under cooked IV 33.\Varewashing Facilities;installed.maintained.used!
foods (DisclosurelReminder!Buffet Plate)!Allergen Label Service sink or curb cleanin!:!facility provided
Core Items (1 Point)ViolatiollS Require Corrective Actioll Not to Exceed 90 DOl'S or NexllnsDectioll •Whicl,el'er Comes First
0 I N 1'1 C R 0 I 1'1 N C R
U N 0 A 0 Prevention of Food Contamination U N 0 A 0 Food Identification
T S T S
,V 34.No Evidence of Insect contamination.rodent/other v--41.0riginal container labeling (Bulk Food)
animals ""~LI'35.Personal Cleanliness!eating.drinking or tobacco use Phvsical Facilities•..36.Wipin!!Cloths:properlv used and stored .,-12.Non-Food Contact surfaces cleon
"-37.Environmental contamination I~43.Adelluate ventilation ar0~tin~desi!:!nated areas used
V 38.Approved thawing method ../44.Garbage and Refuse oroDerlvdisposed:facilities maintained
ProDer Use of Utensils At 45.Physical facilities installed.maintained.and clean
39.Utensils.equipment.&linens;properly used,stored.,,1.0 46.Toilet Facilities;properly constructed,supplied.and clean
1/dried.&handled!In use utensils;properly used
cV 40.Single-service &single-use articles:properly stored .J 47.Other Violations
and used
Received by:'}l~ito1/1\V t'.\.~\_"--Print:.)r.'J 1 ,1 Title,:Person In Charge!Owner-",~,-,-,-
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
I Pag~of:L
ItemlLocation Temp Temp Temp
TEM'ERATURE OBSERVATIONS',
I
Item/Location Item/Location
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
I
,I
Received by:~,./111/,(A j If Y'I Print:~~Ilk..,I ~.'']fl',''-I Tille:person.In Charge/Owner
(signature)~-.')11-"1..<.\1'-"(C),~,?\.,.xil'~'\...tV,I·_,lAO ("-,.r,U)r~~~~~--~----~~~..~~~~~--------~~~~~~--------------
1",\I I f