HomeMy WebLinkAboutNEW YORK SUB 2017.09.15Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 :'1'.STDLVIO:\,S FRWY .•R:\l 607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
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l!{~15-}71 Time in:I Time out:I Licens·r,,~i!j_-PI£'-~()D535 00 I
Est.Type l Risk Category Pag~_of~
/
Purpose of Inspection:1 I I-Compliance I VI 2-Routine I 3-Field Investi!!ation I I 4-Visit I 1 5-0ther TOTAL/SCORE
ES~wNaqD7Lb S;;b I CO/!}:,i'i5»;r:r /rfLky I
*"iumber of Repeat Violations:__
v";o..'umber of Violations COS:__IPhysicalAddj'4-ll !fSbuR ...,IfJ,ty/County:/JJ.,/Z-16~Phone:I Follow-up:Ves
N IVi!J"?JJ,..,:t\~<:No (circle one)
Compliance Status:Out Vnot in compliance IN =in cOI!pliance NO =not observed NA =not applicable COS =corrected on site R =repeat violation
Mark the aoorooriate points in the OUT box for each numbered item Mark'v'"ncheck mark in aopropriate box for 1;0..',1\'0.NA.COS Mark an asterisk'*'in appropriate box for R
Priority Items (3 Points)violations Reauire Immediate Correctb'e Action 1I0tto exceed 3 days
Comnlionce Status Compliance Status
0 I N N C Time and Temperature for Food Safety R 0 I N S C R
U N 0 A 0 U N 0 A 0 Employee Health
T S (F =degrees Fahrenheit)T S
I.Proper cooling time and temperature I~.Management,food employees and conditional employees:
•.....t-io'knowledge,resoonsibilities.and reoorting
V 2.Proper Cold Holding temperawre(41°F!45°F),-V 13.Proper use of restriction and exclusion;No discharge from
eves.nose.and mouth
v"3.Proner Hot Holding temperature(135°F)Pre\'entinl'Contamination by Hands
•.....4.Proper cooking time and temperature .....r 14.Hands cleaned and properly washed!Gloves used properly
•....5.Proper reheating procedure for hot holding (165°F in 2 .t 15.No bare hand contact with ready to eat foods or approved
Hours)alternate method orooerly followed (APPROVED y N )
,/6.Time as a Public Health Control:procedures &records Hil!hly Suscentible Populations
Approved Source J 16.Pasteurized foods used:prohibited food not offered
Pasteurized eggs used when rec uired
7.Food and ice obtained li'om approved source:Food in
\V good condition,safe.and unadulterated;parasite Chemicals
destruction
\..i.--8.Food Received at proper temperature {17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination ~18.Toxic substances prooerlv identified.stored and used
t.(..-9.Food Separated &protected,prevented during food Water!Plumbing
oreoaration,storage,display,and tasting
••••••1-10.Food con~a~rf~nd Retumables;Cleaned and •.....•..19.Water Irom approved source:Plumbing installed:proper
Sanitized at nltemoerature back flow device
•...•(;-11.Proper disposition of retumed,previously served or -•....20.Approved Sewage!Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points violations Re,"ire Corrective Actioll withill 10 days
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 Control/Identification
T S T S
•.....1-21.Person in charge present,demonstration of knowledge,27 .Proper cooling method used;Equipment Adequate to
and perform duties!Certified Food Manager (CFM).•....Maintain Product Temnerature•...22.Food Handler!no unauthorized persons!personnel "v 28.Proper Date Marking and disposition
Safe Water,Rccordkeeping and Food Package V 29.Thermomcters provided.accurate,and calibrated;Chemical!
Labelin!!\.-Thermal test strios
&..J.--23.Hot and Cold Water available:adequate pressure,safe Permit Requirement,Prerequisite for Operation
24.Required records available (shellstock tags;parasite
~30.Food Establishment Permit (Current &Valid)""L.-destruction):Packae.ed Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vending
J 25.Compliance with Variance,Specialized Process,and 31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialized V
processing methods:manufacturer instructions supplied.used
Consumer Advisory
V
32.Food and Non-food Contact surfaces cleanable,properly
designed.constructed.and used.r 26.Posting of Consumer Advisories;raw or under cooked ,.....1--
33.Warewashing Facilities:installed.maintained.used!
foods (DisclosurelReminder!Buffet Plate)!Allergen Label Service sink or curb cleaning facility provided t
Core Items (]Point)Violatiolls Reallire Corrective Actioll Not to Exceed 90 Days or NexllIIsDecrioll,Whic/.e,'er Comes First I
0 I N N C R 0 I N N C R
U N 0 A 0 Prevention of Food Contamination u 0 A 0 Food Identification
T S /-T S
v 34.No EVidencer"(~amination,rodent!other /41.0riginal container labeling (Bulk Food)
V·al11mals
"\
v 35.Personal Cleanliness/eating.drinking or tobacco use Phvsical Facilities
•..36.WininQ Cloths;nroperly used and stored v 4~.Non-Food Contact surfaces clean•..37.Environmental contamination •...43 .Adeouate ventilation and lighting.designated areas used
f •...38.Approved thawing method V 44.Garbage and Refuse nronerlv disposed:facilities maintained
Proper Use of Utensils "'v 45 .Phvsical facilities installed.maintained,and clean
.til',39.Utensils,equipment.&linens;properly used.stored."'~46.Toilet Facilities;properly constructed,supplied,and clean
dried,&handled![n use utensils:properlv used ,
IV 40.Single-service &single-use articles:properly stored Ii'47.Other Violations
and used ~
Received htU/IV'J f e-"........•Print:1Title:Person In Charge/Owner
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
r:;~e2;;LSulo I Ph~¥/t/lSb.~Im~in,~)c_I License/Permit #I Page :t'.of2
I TEMPEtU TURE OBSERVATIONS ,
Item/Location Temp Item/Location Temp Item/Location Temp
,'I-rfv,(;41Pj:,i,
OBSERVATIONS AND CORRECfIVE ACfIONS !
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATrENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
3'1 TRcl!T n/Jl.-RU.!J;F4e.s
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~;~.~~~~~.~bYA-~-I-•I Print:I Title:Person In Charge/Owner~~/?r •.