HomeMy WebLinkAboutPRESTON HOLLOW CATERERS 2017.09.22Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STE:\L\-IO:\S FRWY.,R:\1607,DALLAS,TX 75207 214-8[9-2[15 FAX:2[4-819-2868
CJft;:)2-ll I Time in:I Time out:JLicenselPermit Ii 7;_ro I Est.Type I Risk Category Pagc~of~
Purpose of Inspection:I I I-Compliance I IY 2-Routine I 3-Field Investigation I I 4-Visit I I 5-0ther TOT ALISCORE
ES~11ht11ent Name:If;LL;w ilc::n ~C000wner Nih tn,_..I
*.'1umber of Repeat Violations:__
I CSiDAJ J '()AlJ ,,?'hjJSt -/:-;umber of Violations COS:--
~PI~~--J,et;jDrA1jtJS,-r:f(!2jfj I City'County:I Zip Code:I Phone:I Follow-up:Yes
No (circle one)
Compliance Stutus:Out =not in compliance IN =in compliance NO =not obsen ed NA =not applicable COS =corrected on site R =repeat violationMarktheappropriateDointsintheOUTboxforeachnumbereditemMark.-/.acheckmark in approoriate bOAfor IN.NO.NA.COS Mark an asterisk'*.in aooropriate box for R
Priority Items (3 Points)violations Re.lIire Immediate Corrective Action lI(1tto exceed 3 days
Compliance Status Comnliance Status0IN1'1 C Time and Temperature for Food Safety R 0 I 1'1 N C RUN0A0U1'1 0 A 0 Employee HealthTS(F =degrees Fahrenheit)T S-I.Proper cooling time and temperature I~.Management.food cmployees and conditional employees;l...,...knowledge.responsibilities.and reoorting
v-2.Proper Cold Holding tcmperature(41 °F/45°F)'-v-13.Proper use of restriction and exclusion;No discharge from
;eyes.nose.and mouth
3.Proper Hot Holding temperature(l35°F)Preventin2 Contamination by Handsv4.Proper cooking time and temoerature --T 14.Hands cleaned and properly washedl Gloves used properlyv'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 ).,_/6.Time as a Public Health Control:orocedures &records Hi!!hly Susceptible Populations
Approved Source ~.16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
7.Food and ice obtained IrOln approved source;Food in
lY good condition,safc.and unadulterated;parasite Chemicalsdestruction
.'"B.Food Received at proper temperature vf 17.Food additives;approved and properly stored;Washing Fruits1./
&Vegetables
Protection from Contamination ~+-lB.Toxic substances properly identitied.stored and usedv....9.Food Separated &protected.prevented during food Waterl Plumbingpreparation.storage,display.and tasting
t...-v 10.Food contact surfaces and Returnables;Cleaned and ~.~19.Water Irom approved source;Plumbing installed;properSanitizedatppm/temoerature backtlow device
V'II.Proper disposition ofretumed.previously served or \..---20.Approved Sewage/Wastewater Disposal System,properreconditioneddisposal
Priority Foundation Items (2 Points violations Re("ire Corrective Actioll withill 10 days
0 I N N C R 0 I 1'1 II C RUN0A0DemonstrationofKnowledgclPersonnelU1'1 0 A 0 Food Temperature ControU IdentificationTSTS.,,21.Person in charge present,demonstration of knowledge.;_.-27.Proper cooling method used;Equipment Adequate toandperformduties/Certilled Food Manager (CFM)Maintain Product Temperaturev22.Food Handler/no unauthorized personsl pcrsonnel ".-~B.Proper Date Marking and disposition
Safe Water,Recordkccping and Food Package j,.-29.ThemlOmeters provided,accuratc,and calibrated;Chemical!Labelino Thermal test strips-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)~..dcstruction);Packaged Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vending
25.Compliance with Variance,Specialized Process,and
31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized :.--~,
supplied.usedprocessingmethods:manufacturer instructions
Consumer Advisory ,_-32.Food and Non-toad Contact surfaces cleanable.properly
designed.constructed.and used
:,..'26.Posting of Consumer Advisories;raw or under cooked .-33.Warewa;hing Facilities:installed.maintained.used/foods (Disclosure/Reminder/Bu ffet Plate)l Allergen Label Service sink or curb cleaning facility provided
Core Items (1 Point)Violations ReQllire Corrective Actioll Not 1(1Exceed 90 DaTs (IrNe.!(1IlISpecriOlI ,Whichel'er Comes First
0 I 1'1 1'1 C R 0 I 1'1 N C RU1'1 0 A 0 Prevention of Food Contamination U N 0 A 0 Food IdentificationTSTS-34.No Evidence of Insect contamination.rodent/other 41.0riginal container labeling (Bulk Food)animals ,....
y 35.Pcrsonal Cleanliness/eating.drinking or tobacco usc PhYsical Facilitiesy36.Wiping Cloths;properly used and stored ,..-_42.Non-Food Contact surfaces cleal>..••v 37.Environmental contamination ,)l..J.43.Adequate ventilation and (fghtint!:icsignated areas used•...38.Aooroved thawing method ".44.Garbage and Refuse properlYil'lsposed;facilities maintaincd
Proper Use of Utensils y 45.Physical facilities installed.maintained.and clean•..39.Utensils.equipment.&linens;properly used,stored.\..46.Toilet Facilities;properly constructed.supplied.and cleanVdried,&handled!In use utensils;properlv used jO'i.-
"40.Single-se?ice &singtuse articles;properly stored V'"47.Other Violationsr-and used
Received by:,.~../'"l Print~~(I Title:Person In Chargel Owner(signatllre~1\I -r=~I:....~."_
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 City/State:I License/Permit #I Page-=:of ...c..
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
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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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()"Recej~-;\d..by:l d.J.l."~!-4:ff ~IPrint:I Title:Person In Charge/Owner".(si~natur\.Y71f _./.--
Inspected by:/YJ..•..~(j /)lAc:...I Print:fl..J.JL.I--I•...•...,.'"