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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 r/" 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 ./ .....- ./ .//. ~/'./ j ,/ RpC'Pivpfi hv~ 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/