HomeMy WebLinkAboutOLIVELLA'S 2017.09.12Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-1.STE:\I:\'IOl'IS FRWY.,R}1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
J_
~J~-/7 I Time in:I Time out:J Li15o?r:_#06bt;I:7fJ 7 I Est.Type I Risk Category PageL of~
Purpose of Inspection:I I I-Comnliance I \A 2-Routine I I 3-Field Investh'lltion I I 4-Visit I I S-Other TOTAUSCORE
Establishm(.)l:lv £.LLA.(s I Contacz.'J7A'7{LeS ~a;J I *,",umber of Repeat Violations:__
./:"lumber of Violations COS:--Lj
Physf!tIiJf;s:Hc:-fir>z_urz_I 1,ikf,~fiyz_LJ 7.i..-Vt46l Phone:5;29""'7070 I Follow-up:Yes,,~1"1f'/.I'f{T-,ru .'f No (circle one)
fComplianceSlatus:Out =nol in compliance IN =in compliance !'i0 =nOt observed NA =not applicable COS =corrected on site R =repeat violation
Mark the annronriate ooinl5 in the OUT box for each numbered item Mark'./·a checkmark in aDDrooriate box for IN.!'i0.NA.COS Mark an asterisk'*.in aDDrDDriatebox for R
Priority Items (3 Points)violations Re,uire Immediate Correeth'e Action IwttO exceed 3 days
Cumnliance Stal'us Compliance Status
0 I N I'i C Time and Temperature for Food Safety R 0 I N ~C RUN0A0UN0A0EmployeeHealthTS(F =degrees Fahrenheit)T S
V 1.Proper cooling time and temperature ~..12.Management.food employees and conditional employees;
knowledge.responsibilities.and reponinuVir2.Proper Cold Holding temperature(41°F/45°F)•..~13.Proper uSe of restriction and exclusion;No discharge from
eves.nose.and mouth
,/'3.Proper Hot Holding temnerature(135°F)Preventing Contamination bv Hands
V 4.Proper cooking time and temllcrature M'14.Hands cleaned and properly washed/Gloves used prooerlv
I;..5.Proper reheating procedure for hot holding (165°F in 2
~15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properlv followed (APPROVED Y N )v 6.Time as a Public Health Control:procedures &records Hi"hly Susceptible PODulations
Approved Source -=1 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
7.Food and ice obtained from approved source;Food in
l.t..--good condition.safe.and unadulterated;parasite Chemicals
destruction
j/8.Food Received at proper temperature Lf 17.Food additives:approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination •...18.Toxie substances properly identified.stored and used
~l,/V ••.9.Food Separated &protected.prevented during food Waterl Plumbing
preparation.storage,disnlav.and tasting
vir 10.Food cont~ces and Returnables:Cleaned and 19.Water from approved source;Plumbing installed;proper
Sanitized at .oom/temoerature l..-"back flow device
II.Proper disposition of returned,previously served or ~~20.Approved Sewage/Wastewater Disposal System,properVreconditioneddisposal
Priority Foundation Items (2 Points violations ReI "ire Corrective Actioll withill 10 days
0 I N N C R 0 I N :-;C RUN0A0DemonstrationofKnowledgelPersonnelUN0A0FoodTemperatureControl!IdentificationTsTS
vt..21.Person in charge present.demonstration of knowledge,27.Proper cooling method used;Equipment Adequate to
and perform dutiesl Certified Food Manager (CF:,....I)V Maintain Product Temperaturev....22.Food Handlerl no unauthori7cd oersonsl personnel I 28.Prooer Date Marking and disposition
Safe Water,Recordkeeping and Food Package 29.Thermometers provided.accurate,and calibrated;Chemical!
Labelin"•...Thermal test strips
t-1-23.Hot and Cold Water available;adequate pressure,safe Permit Requirement,Prerequisite for Operation
,-r 24.Required records available (shellstock tags;parasite J-30.Food Establishment Permit (Current &Valid)destruction);Packaged Food labeled
Conformance with Approved Procl'dures Utensils,Equipment,and Vendingt25.Compliance with Variance,Specialized Process.and
t..V 31.Adequate handwashing facilities:Accessible and properlyHAeCpplan:Variance obtained for specialized
processin!!methods;manufacturer instructions supplied,used
Consumer Advisory v 32.Food and on-Iood Contact surfaces cleanable.properly-designed.constructed,and used
f 26.Posting of Consumer Ad\isories;ra"or under cooked _.
33.Ware\\'ashing Facilities;installed.maintained.usedl
foods (Disclosure/Reminder/Buffet Plate)1 Allergen Label Sen icc sink or curb cleaning facility provided
Core Items (I Point)Violatiolls Reqllire Corrective Actioll Not to Exceed 90 DOl'Sor Ne:ctlllspectioll ,J1'7,icllel'er Comes First
0 I N N C R 0 I N N C RUN0A0PreventionofFoodContaminationtJ0A0FoodIdentificationTs"..,.T SI~~34:No Evidence of tf:;1contamination,rodent/other I.--II.Original container labeling (Bulk Food)alllmais
,/35.Personal Cleanliness/eating.drinkin!!or tobacco use Physical Facilitiesv36.Wiping Cloths;properlv used and stored -42.Non-Food Contact surfaces clean\I 37.En\ironmental contamination V 43.Adeouate ventilation and li.ghting;desiQnated areas used
V 38.Approved thawing method v 44.Garbage and Refuse properlv disposed;facilities maintained
Proper Use of Utensils II 45.Phvsical facilities installed.maintained.and clean
tv"39.Utensils.equipment.&linens;properly used.stored.\IV -16.Toilet Facilities;properly constructed,supplied.and clean-dried.&handledl In use utensils;nronerlv used /
/40.Single-service &single-use articles;properly stored //47.Other ViolationsL.-and used
Received by:/4 Print:Title:Person In Chargel Owner(signature)I\....-"
Inspected by:1M W~1)1S prinf~u 01 PI),~L-4p>8 Business Email:
(signature)
Form EH-06 Revised 09::-w1S .'1 I
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
~ES[)L/l~6 I~~b~dri1C/iirJL;1L--I!JN)Y~h~LihiJ/
I Pag~of ;;&-
TEMPERATURE OBSERVATIONS /
1tem/Location Temp Item/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
9 5ro11E /(£Stvd)PM~,I /
24-I~Irr-<.i•.__/'F'L J 6<,"
\J /
..I "Received r;:C~/\A.J ~j-~Print:-:JinnrA relse01 Title:Person In Chargel Owner(Si"nalurel '
Inspected by:'J~.~~.f!J~Print:I'tUD(f1h'w~J
(siQnature)Samples:Y N #collected
Form EH-06 (Revised ~I