HomeMy WebLinkAboutOLIVELLA'S 2017.09.22Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection ReportfCldiiV2377:'-I.S2)'17!RWV .•R.V1.23'DALLAS.T~7207 J(!-8~15FAX:214-819-2868
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Dq--2z--t.11 Time in:
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Time out:ILicdise!Permit #
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Est.Type Risk Category Page ___j of ~
Purpose of Inspection:I I I-Compliance I ..y 2-Routine I I3-Field InYestigation I I4-Visit I I SoOther TOTAUSCOREEsttJ'l;n::Jag:L LA(s c~}:~~:~tnet~le:,/u()n \I *:-iumber of Repeat Violations:__
f~~.~S.aS ,/Number of Violations COS:--
Phy~ical !.-ddrficJ.;,vAh j 4t j)'l.\bs I ~rlll1ty:I Zip Code:,phone:.1-);;_U '=-
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Follow-up:Yes
I{~tv:<,E.-,to,j"'-:+r.<H '--i6(('()-.No (circle one),
Compliance Slatus:Out =not in compliance IN =in compliance NO =not obse"cd NA =not applicable COS =corrected on site R =repeat violationMarktheaDoronriateoointsintheOUTboxforeachnumbereditemMark'v'"n checkmark in aoorooriate box for IN.NO.NA.COS Mark an asterisk'*'in aoorooriate box for R
Priority Items (3 Points)violation.s Re7uire Immediate Cnrrectil'l!Actinn II0tto exceed 3 days
Compliance Status Comnliance Status0INNCTimeandTemperatureforFoodSafe~'R 0 I N 1'1 C RUN0A0UN0A0EmployeeHealthTS(F =degrees Fahrenheit)T S
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I.Proper cooling time and temperature I..-11.Management.food employees and conditional employees;..knowledge.responsibilities.and reporting
V 2.Proper Cold Holding temperature(-II of/45°F)•....•....13.Proper use of restriction and exclusion;No discharge from
eyes.nose.and mouthr3.Proper Hot Holding temoerature(135°F)-PreYenting Contamination by HandsJ4.Proper cooking time and temperature i7J 14.Hands cleaned and properlv washed!Gloves used properlv
L--5.Proper reheating procedure for hot holding (165°F in 2 1.15.No bare hand contact with ready to eat foods or approvedHours)altcrnate method properly followed (APPROVED Y N ).;;;-6.Time as a Public Health Control:procedures &records Hiehlv Susceillible PopulationsApprovedSourceri16.Pasteurized foods used;prohibited food not offered
Pasteurized eu!:!s used when required
7.Food and ice obtained from approved source;Food in
v""'good condition,safe.and unadulterated;parasite Chemicalsdestruction•...-8.Food Recei ed at proper temperature vH 17.Food additives:approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination .-.::;;18.Toxic substances properly identified.stored and used
•...'"9.Food Separated &protected,prevented during food Water/Plumbingpreparation.storage,display.and tasting
"..•...IO.Food contact surf~~Returnables;Cleaned and ,.,1/19.Water from approved source;Plumbing installed;properSanitizedat2.Cl:>mit mperature back now device:,.-II.Proper disposition oTreturned.previously served or v -20.Approved Sewage/Wastcwater Disposal System.propert_J reconditioned disposal
Priority Foundation Items (2 Points violations Rei 'lire Corrective Actio"withill 10 days0INNCK0INr;C RU0A0DemonstrationofKnowledge!Personnel U N 0 A 0 Food Temperature Control/IdentificationTSTS"t..--21.Person in charge present,demonstration ofkno\vJedge.....l.---27.Proper cooling method used;Equipment Adequate toandperformduties!Certified Food Manager (CFM)Maintain Product Temperature--22.Food Handler/no unalllhorized persons!personnel v'"28.Prooer Date Marking and disposition
Safe Water,Recordkeeping and Food Package
L ----29.Thermometers provided.accurate,and calibrated;Chemical/
Labelhl!!Therma I test strips
V 23.Hot and Cold Water available:adequate pressure.safe Permit Requirement,Prerequisite for Operation
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24.Required records available (shcllstock tags:parasite
~30.Food Establishment Permit (Current &Valid)destruction):Packaued Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vendingf25.Compliance with Variance.Specialized Process,and
01 31.Adequate handwashing facilities:~properlyHACCPpian:Variance obtained for specialized
processing methods:manufacturer instructions ,',supplied.used
Consumer Advisory I~3~.Food and Non-food Contact surfaces cleanable,properly
designed.constructed.and usedvf·26.Posting of Consumer Advisories:raw or under cooked •...1.--33.Warewashing Facilities;installed.maintained,used!foods (Disclosure/Reminder/Buffet Plate)/Allergen Label Service sink or curb clean in!:!facility provided
Core Items (I Point)ViolatiOlu Reauire Corrective Action Not to Exceed 90 Dal's or Nextlllspectioll,Whicl,el'er Comes First0INNCR0INNC RU0A0PreventionofFoodContaminationUN0A0FoodIdentificationTSTs34.No Eyidence of Insect contamination.rodent/other 41.0riginal container labeling (Bulk Food)V~animals Lv"...,-r-35.Personal Cleanliness/cating,drinking or tobacco use PhYsical FacilitiesV36.Wiping Cloths:orooerly used and stored ;;42 .Non-Food Contact surfaces clean.-37.Environmental cOl1l3111inarion -.....~43.Ade(]uate ventilation and lighting;designated areas used,.
38.Approved thawing method :,.44.Garba!!e and Refuse properlv disnosed:facilities maintained
ProDer Use of Utensils J 45.Physical lacilities installed.maintained.and clean·1110-39.Utensils.equipment.&linens;properly used.stored.
'"'"46.Toilet Facilities;properly constructed.supplied,and cleandried.&handledl In use utensils;propcrl\'used !/
t/40.Single-service &single-use articles:properly stored /47.Other Violationsandused
Receiyed bY~::-:::--_I~Ii Prints:_)5~a~I Title:Person In Charge/Owner(signature)II ,,,,0"1....
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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I Physical Address:
floJ(//'l,aIYJ Ifll/~~~j~I License/Penni!#I Pag<Q(of#7't.5~JS
TEMPERATURE OBSERVATIONS
Item/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:
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Received bY~--S.'I Print:.0~\J~'a.,S'I Title:Person In Charge/Owner(signalure)
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