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HomeMy WebLinkAboutMI COCINA SMU PARK 2017.09.02Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:'1i.STDD10:"S FRWY .•R:\1607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868 , Date: 1 Time in: 1 Time out: /1 License/Permit 116 "1-I~-1 Est.Type 1 Risk CategOlY PageL of~t)({/9J rr Purpose·of Inspection:I I I-Compliance IV)2-Routine 3-Field Investi!!ation I I 4-Visit I I 5-0ther TOTAL/SCORE Establishment ame: ~'Mu r'1.yd co~c~lert~~~:C'~h (Aym Q_I *:\umber of Repeat Violations:__ rY\,"('0'--I'It!11.,f :>lumberof Violations COS:--5PhYSi~d~4-A Ilfh II{) I I City/County:•.Zip Code:I Phone:'<-1 1~J?I{p1Follow-up:Yes:.z.J 1//:\'0 (circle one) Compliance Status:Out'=notincompliance IN =incompliance NO =notobsen'ed NA=not applicable COS =corrected onsite R =repeatviolationMarktheappropriatepointsintheOUTboxforeachnumbereditemMark../.acheckmark in appropriate box for IN,NO.NA.COS r.'larkan asterisk'*.inappropriate box for R Priority Items (3 Points)violations Re.uire Immediate Correctil'e Action 1I0tto exceed 3 days Compliance Status Compliance Status 0 I N N C Time and Temperature for Food Safety R 0 I N 'I C RUN0A0UN0A0EmployeeHealthTS(F =degrees Fahrenheit)T S,v-I.Proper cooling time and temperature V I~.Management,food employees and conditional employees; knowledge.responsibilities.and reporting X-V'2.Proper Cold Holding temperature(41 of/45°F)V 13.Proper use of restriction and exclusion;No discharge from V eves.nose.and mouth-,c ••'j ~3.Proper Hot Holding temperature(135°F)Preventing Contamination by Hands•.....4.Proper cooking time and temperature "'1 14.Hands cleaned and properly washed!Gloves used properly V 5.Proper reheating procedure tor hot holding (165°F in 2 vr 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 Hie:hlv Susceptible Populations Approved Source vf 16.Pasteurized foods used;prohibited food not offered Pasteurized eggs used when required 7.Food and iceobtained trom approved source:Food in,..V good condition.safe.and unadulterated;parasite Chemicalsdestructiont)........~8.Food Received at proper temperature vi 17.Food additives;approved and properly stored;Washing Fruits &Vegetables Protection from Contamination i./l 18.Toxic substances properlv identified,stored and used •......--9.Food Separated &protected.prevented during lood Water/Plumbing preparation.storage,display.and tasting 1..-10.Food contact (:)'ees and Returnables;Cleaned and v 19.Water from approved source;Plumbing installed;properSanitizedat,.~ppm/temperature ,/backnow device ",V II.Proper disposition of returned.pre"iously served or .....•....v 20.Approved Sewage/Wastewater Disposal System,proper reconditioned disposal Priority Foundation Items (2 Points violations Re,"ire Corrective Action withi"10 days 0 I N N C R 0 I N :-c RUN0A0DemonstrationofKnowledge/Personnel U N 0 A 0 Food Temperature Control!IdentificationTSTS Iv 21.Person in charge present.demonstration of knowledge,X ~7.Proper cooling method used:Equipment Adequate toandperformduties/Certified Food Manager (CFM)Maintain Product Temperaturev22.Food Handler!no unauthorized persons/personnel ,/28.Proper Date Marking and disposition Safe Water,Recordkeeping and Food Package V '/29.Thermometers provided.accurate.and calibrated;Chemical! Labeling Thermal test stripsj...--23.Hot and Cold Water available;adequate pressure.safe Permit Requirement,Prerequisite for Operation 24.Required records available (shellstock tags;parasite vr 30.Food Establishment Permit (Current &Valid),/destruction);Packaged Food labeled Conformance with Approved Procedures Utensils,Equipment,and Vending }25.Compliance with Variance.Specialized Process.and VV 31 Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized supplied.usedprocessingmethods:manufacturer instructions Consumer Advisory ,/32.Food and Non-food Contact surfaces cleanable.properly designed.constructed.and usedtV'26.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 (l Point)Violatiolls Reqllire Corrective Actio"Not to Exceed 90 Dal's or Next IIlSpectioll.Whiche''er Co",es First 0 I N N C R ()I N :-c RUN0A0PreventionofFoodContaminationU0A0FoodIdentificationTSTS "V 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 Physical Facilities.,...36.Wiping Cloths;properly used and stored V,/42.Non-Food Contact surfaces clean•.....-.__37.Environmental contamination V 43.Adequate ventilation and lighting:designated areas used-38.Approved thawing method V 44.Garbage and Refuse properly disposed;facilities maintained Proper Use of Utensils .....v 45.Phvsical facilities installed.maintained,and clean till 39.Utensils.equipment.&linens:properly used,stored.II 46.Toilet Facilities;properly constructed,supplied.and cleandried.&handled In uSe_,t1tensils;properly used V l!Ic,ingle~/vic7gle-USe articles:properly storecl V 47.Othcr ViolationsVtsQ(!--. Received by:dI!dl!!!~1A~Print:I Title:Person In Charge/Owner(signature)- 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 Est~trfC3u~I Ph;JJJ;j)S:8rrz~Ill/State:~I Lib1J:;g IPage..-(of;Z~Jv. TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp PiLe dc.?/hw t,'1iJr I OBSERVATIONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW: ~/{1f15>wU FiQ;nr;;ldLAc 9-f'r;~/ 'S/.hICE:(,7"'F 2:7 }-1ech 1lffY{~J?~- ..•.. / II lOY) Received ~J'!#h ~(/l ~I Print:I Title:Person In Charge/Owner (signature) ...-~,-