HomeMy WebLinkAboutNEKTER JUICE BAR 2017.09.14Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'<.STE:\L\10:\'S FRWY .•RM 607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
~:-/1-}1+Time ill I Time alit:;I Lice~/11'#..;tJ&oo 10 7'-/I Esl.Type ,Risk Calegory PageL of~
Purpose of InsDection:I I ]-ComDliance r ;y 2-Routine r 13-Field Invest.i!!ation I I 4-Visit I I S-Other TOT ALiSCORE
Establi7\Jta7t-,Z'1l.cElc-E 8D1 "';/(Cr 4\e:t:"""C7UI~I I *Nu mber of Repeat Violations:__
(l;.;';\lumber of Violations COS:--
Physical Addt2S4-0 ~/7 drwld<:..:~fA7)u"fM J h&J 7.c;~;,;VllOne:,Follow-up:Yes
No (circle one)
Compliance Status:Out =not in compliance IN =in compliatce NO =not observed NA =nOl applicable COS =corrected on site R =repeat violationMarktheaoorooriateoointsintheOUTboxforeachnumbereditemMark,./,a checkmark in annronriate box t'Or11\'.1\'0.NA.COS Mark an asterisk'*'in aooropriate box for RPriorityItems(3 Points)violations.He uire Immediate Correctil'e Action 1I0tto exceed 3dal'sComplianceStatusComoli.nce Status0INNcTimeandTemperatureforFoodSafetyR0INNC RUN0A0U0A0EmployeeHealthTS(F =degrees Fahrenheit)T S
V I.Proper cooling time and temperature 12.Management.food employees and conditional employees;
I.'knowledge.resnonsibilities,and renortingV2.Proper Cold Holding temperalure(41 OF:45°F)IV 13.Proper use of restriction and exclusion;No discharge Iromy
eves.nose.and mouthv'3.Proper Hot Holding temperature(135°F)Prevenlin~Contamination bv Hands7'4.Proper cookin~time and temperature t..-Y'14.Hands cleaned and pronerly 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 approvedHours)altemate method nroperly followed (APPROVED y N )II""6.Time as a Public Health Control:procedures &records Hiphl"Susceptible PODulationsAppro"ed Source 16.Pasteurized foods used;prohibited food not offered.,....Pasteurized eQgs used when required7.Food and ice obtained from approved source;Food in
•....i--good condition.safe,and unadulterated;parasite Chemicalsdestruction
,_8.Food Received at proper temperature -r 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination '1 18.Toxic substances properly identified.stored and used
L--/'9.Food Separated &protected,pre ellted during food Water/Plumbingpreparation.storage.display.and tasting
i..---10.Food con~surfa~Returnables;Cleaned and l,..-V 19.Water from approved source;Plumbing installed;properSanitizedat·~emperature back flow device
e,/II.Proper disposition ofretumed,previously served or 1...•....20.Approved Sewage/Wastewater Disposal System,properreconditioneddisposal
Priority Foundation Items (2 Points violations ReI lIire Corrective Action withill 10 dal's0INNCR0IN;0;C RUN0A0DemonstrationofKnowledge/Personnel u N 0 A 0 Food Temperature Control/IdentificationTST5,,-.21.Person in charge present,demonstration of knowledge,v~27.Proper cooling method used:Equipment Adequate toandperformduties!Certified Food Manager (CFM)Maintain Product Temnerature•..v 22.Food Handler/no unauthorized persons/personnel ,L 28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package ••I.--29.Thermometers provided.accurate,and calibrated;Chemical!Labelin!!Thermal test striost...'--0'Hot and Cold Water available:adequate pressure.safe Permit Requirement,Prerequisite for Operation
~j.
24.Required records available (shellstock tags:parasite +'30.Food Establishment Permit (Current &Valid),-t-destruction);Packaf!ed Food labeled
Conformance with Approved Procedures Utensils,Equipment,and VendingJ25.Compliance with Variance.Specialized Process,and
rJ..j.,i,)'l.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized
processing methods:manufacturer instructions supplied,lIsed ,
Consumer Advisory
•...•""32.Food and i'ion-food Contact surfaces cleanable.properly
designed.constructed.and used{26.Posting of Consumer Advisories;raw or under cooked ...".-33.Warewashing Facilities:installed.maintained.used/foods (Disclosure/ReminderlBuffct Piatt)!Allemen Label Service sink Or curb cleaning facility nrovidedCoreItems(J Point)Violatiolls Real/ire Corrective Actio"Not to Exceed 90 Dal's or Nexi InsDectioll,JH,ichel'er Comes First0INNCR0INNC RUN0A0PreventionofFoodContaminationuN0A0FoodIdentificationTSTS
•...~34.No Evidence of Insect contamination.rodent/other v~41.0riginal container labeling (Bulk Food)animals..•35.Personal Cleanliness/eating.drinking or tobacco use Phvsical Facilitiesy'36.Wiping Cloths:oroperlv used and stored V 42.Non-Food Contact surfaces clean.,37.Environmental contamination ..v -13.Adequate ventilation and lighting:designated areas used"38.Approved tha\Vin~method '"44.Garbage and Refuse Drooerly disDosed:facilities maintained
Proner Use of Utensils L.45 .Physical facilities installed.maintained.and clean•........,39.Utensils,equipment.&lincns:propcrly used,stored.,/46.Toilet Facilities;properly constructed.supplied,and clean/dried.&handled/In use utensils;oronerly used "vi"40.Single-service &single-use articles:properly stored V~47.Other Violationsandused
Received bYr IMr1t,M'1A()Print:f Jf.X ~V\IAYA fA ~1t1'{)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
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TEMPERA TURE OBSERVA'fIONS I I
Item/Location Temp Item/Location Temp Item/Location Temp
OBSERVATIONS ANn CORRECfIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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Received b~rlAAy ~~A){J IP~i~M~XCH1rl Vt!\\7\\Vl ,~I Title:Person In Chargel Owner(signature)•_....,-