HomeMy WebLinkAboutSAL'S DELI 2017.09.19Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:"'.STDHIO!'l'S FRWY.,R:VI607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
[~!J-/9-'11'I Time in:1 Time out:I License/Permit #e,u7~I Est.Type I Risk Category Page 1.ofz,_.
Pumose of InsDection:I I I-Compliance I \A 2-Routine I I 3-Field Investil1ation I I 4-Visit I I 5-0ther TOTAL/SCORE
Establishment Nat~S I ;DELI ";-IC~I contacL;_ej tlA /SMA IL--I
*:'I'umber of Repeat Violations:__/V_~-/:"lumber of Violations COS:--ZPhysicalAddresti-f 4-0 JJ,Ce!N Tr-A.L I tJ1Countv:(If 1kA-~~esl Pho~i L/Z3lf -0 5qi ~ollow-~p:Yes'Aj /vetl:sI ~.6:'.•..No (Circle one)
Compliance Status:Out =not in compliance IN =in complian~e NO =not ob erved NA =not applicable COS =corrected on site R =repeat violationMarktheappropriatepointsintheOUTboxforeachnumbereditemMark'-/'a checkmark in aDDrooriate box for IN,NO.NA.COS Mark an asterisk'*'in aDDrooriate box for R
Priority Items (3 Points)violations Re uire Immediate Correct;"e Action 1I0ttO exceed 3 davs
Comllliance Status Comlliiance Status
0 [N r;C Time and Temperature for Food Safety R 0 [N r;C RUN0A0UN0A0EmployeeHealthTs(F =degrees Fahrenheit)T S
I.Proper cooling time and temperature I~.Management,food employees and conditional employees;v v knowlecl!!e,responsibilities.and reportin!!
v'2.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 temoerature(135°F)Preventin2 Contamination bv Hands
V'4.Proper cooking time and temperature t::F 14.Hands cleaned and properly washed!Gloves used prooerlvv5.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 prooerlv followed (APPROVED y N )v 6.Time as a Public Health Control;orocedures &records Highlv Suscelltible Ponulations
Approwd Source
~16.Pasteurized foods used;prohibited food not offered
Pasteurized e{!!!sused when required
7.Food and ice obtained from approved source;Food in
/'good condition,safe,and unadulterated;parasite Chemicalsv
destructionvi.--8.Food Received at proper temperature 0 17.Food additives:approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination -vF 18.Toxic substances properly identified.stored and used
j...v 9.Food Separated &protected.prevented during food Water!Plumbing
preparation,storage,displav.and tasting
L-_,-10.Food con~~u~~eturnables:Cleaned and .,"..19.Water frOln approved source;Plumbing installed;proper
Sanitized at·:JC 'nnm/temnerature backOow device
I I.Proper dispositi~urned,previously served or I_t-20.Approved Sewage/Waste,,'ater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points violations Re."ire Corrective Actio"withill 10 dal's
0 [N N C n 0 [N :\C RUN0A0DemonstrationofKnowledge/Personnel u N 0 A 0 Food Temperature ControU IdentificationTSTS•.......21.Person in charge present,demonstration of knowledge,~[,....27.Proper cooling method used;Equipment Adequate to
and perform duties!Certified Food Mana!!er (CFM)Maintain Product Temoerature;,-22.Food Handler!no unauthorized personsl personnel ...=~8.Proper Date Marking and disnosition
Safe Water.Recordkeeping and Food Package •.•1..--~9.Thermometers provided,accurate,and calibrated;Chemical!
/Labelinl!Thermal test stripsIv'23.Hot and Cold Water available;adequate pressure,safe Permit Requirement,Prerequisite for Operation
24.Required records availahle (shellstock tags;parasite }30.Food Establishment Permit (Current &Valid)v"destruction);Packaged Food labeled
Conformance with Approved Procedures Utensils.Equipment.and Vending
I~25.Compliance with Variance,Specialized Process,and ,,/31.Adequate handwashing facilities:Acccssible and properlyHACCPplan;Variance obtained for specialized
orocessing methods;manufacturer instructions suppl ied.used
Consumer Advisory i.32.Food and Non-food Contact surfaces cleanable.properly
designed.constructed,and used.~26.Posting o I'Consumer Ad\'isories;raw or under cooked /lr 33.Ware\\'ashing Facilities;installed.maintained.used!
foods (Disclosure'Rcminder/Buffet Plate)!Allcmcn Label Service sink or curb cleaning facility provided
Core Items (I Point)Violatiolls Reallire Corrective Action Not to Exceed 90 Dal's or Next InsDectioll.'Whicflel'er Comes First
0 [N /'i C R 0 [N r;C RUN0A0PreventionofFoodContaminationuN0A0FoodIdentificationTSTS
vV'34.No Evidence of Insect contamination,rodent/other .)~41.0riginal container labeling (Bulk Food)animalsv_35.Personal Cleanliness!eating.drinking or tobacco use Physical Facilities
v 36.Wiping Cloths:oropcrlv used and stored 42.Non-Food Contact surfaces clean
1/./37.Environmental contamination ~i.o"43.Adequate ventilation and lighting;designated areas usedi738.Approved thawing method ~44.Garbage and Refuse prooerly disnosed;facilities maintained
Proper Usc of Utensils -45.Phvsical facilities installed.maintained.and clean
"V)/39.Utensils,equipme11l.&linens;properly used.stored.~46.Toilet Facilities;properly constructed.supplied.and clean""dried,&handled!In usc utensils;properlv used
,V 40.Single-service &single-use articles:properly stored /47.Other Violations.and used
Recei\lJ!d..\I -.__t{)a Is.~Print:I Title:Person In Charge/Owner(signature).11
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
Est~ent Name:1 Ph~ical Addre~s:~jj,I L~;~t~t~&~L~7)/Y~#
I Pagekf2._.':)"1-f 'ft A)/!J12At.,Ie 6
TEMPERA TURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONS IItemANINSPECTIONOFYOURESTABLISHMENTHASBEENMADE.YOUR ATrENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
6'2-(_L~.J C-nJLl,...
Received by:--1'I Print:I Title:Person In Chargel OWller(siQnalurc)•-,"I
'"~nl',..t""f h~·r..I-"'/I I 'I \I I III /'I Print·II -l J 0"I