HomeMy WebLinkAboutSACHET 2017.09.06DallasCounty£a;an~uma:t~i~es~~Lm~H~h~Vision
Retail Food Establishment Inspection Report
2377:-;.STE'\nIO:-lS FRWY.,R:\1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
~;~:I ()6',1'1-I Time in:I Time out:I Lice~se/Permit #I Est.Type I Risk Category Page \-of _l_
Purpbse of Idspection:I I I-Compliance I t/1 2-Routine I I 3-Field Investi!!ation I I 4-Visit I TOTAL/SCOREI5-0ther*"lumber of Repeat Violations:__
,;Number of Violations COS:
.......,,.-,1Follow-up:Yes
)_/r,_-2.SfS"'l No (circle one)
Compliance Status:Out =not in compliance IN =in compliance NO =not observed NA =not applicable COS =corrected on site
Mark the aoorooriate ooints in the OUT box for each numbered item Mark'';'ncheck mark in appropriate bOA for IN,1\"0.NA.COS Mark an
R =repeat violation
asterisk'*'in appropriate box for R
Compliance Status
Priority Items (3 Points)violatiom Re ",ire Immediate Correct;"e Action 1I0ttOexceed 3days
o INN C
UNO A 0
T S
10.Food contact surface~Returnables;Cleaned and
Sanitized at (!;-r7 /vPluA:emDerature
Time and Temperature for Food Safety
(F =degrees Fahrenheit)
I.Proper cooling time and temperature
I~
J
./
J
V
VV
0 I N N
U N 0 A
T
/V
V
2.Proper Cold Holding temperature(41 °F/45°F)
3.ProDer Hot Holding temnerature(135°F)
4.PrODer cooking time and temDerature
/
5.Proper reheating procedure for hot holding (165°F in 2
Hours)
6.Time as a Public Health Control;orocedures &records
Appron'd Source
7.Food and ice obtained Ii'om approved source;Food in
good condition,safe.and unadulterated;parasite
destruction
8.Food Received at proper temperature
Protection from Contamination
9.Food Separated &protected,prevented during food
preparation.storage.display.and tastin!!
II.Proper disposition oTretumed.previously served or
reconditioned
Comoliance Status
o INN C
U !II 0 A 0
T S
/
R R
Employee Health
12.Management.food employees and conditional employees;
knowledge.resnonsibilities.and reDorting
13.Proper use of restriction and exclusion;No discharge from
eyes.nose.and mouth
/
Preventin!'Contamination by Hands
14.Hands cleaned and properly washed/Gloves used prooerly
15.1"0 bare hand contact with ready to eat foods or approved
alternate method Drooerlv followed (APPROVED Y N )
/oJ
Prevention of Food Contamination
Hi!!hlv Susceptible Pouulations
16.Pasteurized toods used:prohibited food not otfered
Pasteurized e!!gs used when reauired
J/
Chemicals
I
oJ
17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
I /
18.Toxic substances Drooerlv identified.stored and used
Waterl Plumbing
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19.Water trom approved source;Plumbing installed:proper
back flow device
20.Approved Sewage/Wastewater Disposal System.proper
disDosal
Priority Foundation Items (2 Points violations Re~"ire Corrective Actioll withill 10dal's
Consumer Advisory
•••••,11'
R
21.Person in charge present.demonstration of knowledge.
and perform duties/Certified Food Manager (CFM)
R 0 INN C
Demonstration of Knowledge/Penonnel UNO A 0 Food Temperature Control/Identification
T S
27.Proper cooling method used;Equipment Adequate to
I'vbintain Product TemDerature
C
os
22.Food Handler/no unauthorized persons/personnel
Safe Water,Recordkeeping and Food Package
labelin!'
23.Hot and Cold Water available:adequate pressure.safe
24.Required records available (shell stock tags;parasite
destruction):Packaged Food labeled
Conformance with Approved Procedures
25.Compliance with Variance.Specialized Process.and
HACCP plan;Variance obtained for specialized
processin!!methods:manufacturer instructions
vY
0 I N 1'1 C
U N 0 A 0
T S
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28.Proper Date Marking and disnosition
29.Thermometers provided,accurate.and calibrated;Chemical/
Thermal test strios
Permit Requirement,Prerequisite for Operation
30.Food Establishment Permit (Current &Valid)
Utensils,Equipment,and Vending
31.Adequate handwashing facilities:Accessible and properly
suppl ied.used
32.Food and Non-food Contact surfaces cleanable.properly
designed.constructed.and used
26.Posting of Consumer Advisories;raw or under cooked _,/33.Warewashing Facilities;installed.maintained.usedl
foods (Disclosure/ReminderlBuffet Plate)!Allergen Label -Service sink or curb cleaning facility provided
Core Items (I Point)Violalioll.~Reouire Corrective Action NollO Exceed 90 DOl'Sor Ne.xt IlIsDectioll •Jf1,icllel'er Comes First
34.No Evidence of Insect contamination.rodent/other
animals
35.Personal Cleanliness/eating,drinkinQ or tobacco use
36.Wiping Cloths;proDerly used and stored
37.Environmental contamination
38.ADDroved thawing method
Proper Usc of Utensils
39.Utensils.equipment.&linens;properly used.storeel.
dried.&handled/In use utensils;oroDerlv used
40.Single-sen/icc &single-use articles:properly stored
and used /
____I'rint~~._/
R
Food Identification
41.0riginal container labeling (Bulk Food)
Phvsical Facilities
42.Non-Food Contact surfaces clean
43.Adeauate ventilation and lighting:desigl13ted areas used
44.Garbage and Refuse oroDerlv disposed:facilities maintained
45.Physical facilities installed.maintained,and clean
46.Toilet Facilities:propcrly constructed.supplied,and clean
47.Other Violations
1 Title:Person In Char~Owner)r/