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HomeMy WebLinkAboutSTADIUM SUITES 2017.09.02Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:"/.STE:\I:\-IONS FRWY .•R:\-1607.DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 rla~l'r I Time in:I Time out:/I License!Permit I;2c IJ.-0007116 '-I-I Est.Type I Risk Category Page _l_ofJ_ Purpose or Inspection:I I I-Comnliance I V1 2-Routine I I 3-Field Investil!ation I I I 4-Visit I I 5-0ther TOT ALISCORE~,blishment Name::$;I con';J:;:;::;:;im I -I *""umber ofRepeat Violations:__DrnofLlr']'I t£'S /y..St.,'i12.-./Number of Violations COS:--~sical Addre~fin!)58~()~IJ/)tJ.V~Svl:t1J.Rk ~lf1A.J:;I PI~114-'ZIZ-~o3~FOIIOW-~P:Yes-12/tl-o \.J,.:>10 (circle one) Compliance Status:Out =not incom(iiance IN=incompliance NO=notobserved NA =nOtapplicable COS =correctedon site R =repeat violationMarktheappropriatepointsintheOUTboxforeachnumbereditemMark'./·acheckmark in appropriate box forIN.l"0.NA.COS Mark all asterisk'*'in appropriate box for R Priority Items (3 Points)violations Re.uire Immediate Corrective Action 1I0ttO exceed 3 da)'sComolianceStatusComplianceStatus0INNcTimeandTemperaturerorFoodSaretyR0IN~C RUN0A0t.:N ~A 0 Employee HealthTS(F =degrees Fahrenheit)T S 1-/I.Proper cooling time and temperature .12.Management,food employees and conditional employees; knowledge,responsibilities.and reporting2.Proper Cold Holding temperature(41 of/450F)/J3.Proper use of restriction and exclusion;No discharge fromVeves.nose.and mOllth3.ProDerHot Holding temperature(1350F)Prevent inI!Contamination by HandsV4.Proper cooking time and temperature ""14.Hands cleaned and properly washed!Gloves used pronerlyVV5.Proper reheating procedure for hot holding (165°F in 2 ./15.No bare hand contact with ready to eat foods or approvedHours)alternate method protJerlv followed (APPROVED y N )•..•6.Time as a Public Health Control:procedures &records Hiuhly Susceptible PopulationsApprovedSource,_/16.Pasteurized foods used;prohibited food not offered Pasteurized e{!gsused when required7.Food and ice obtained from approved source;Food in,V good condition.safe,and unadulterated;parasite Chemicalsdestruction.v S.Food Received at proper temperature \.17.Food additives;approved and properly stored;Washing Fruits &Ve{!etablesProtectionfromContamination./IS.Toxic substances properly identified.stored and used",'9.Food Separated &protected.prevented during food Water/Plumbingpreparation,storage,disolay.and tastin!!."IO.Food contact surfaces and Returnables:Cleaned and 19.Water from approved source;Plumbing installed:properSanitizedatppm/temperature v backtlow device vi II.Proper disposition of retumed.previously served or .;'20.Approved Sewage/Wastewater Disposal System,properreconditioneddisposal Priority Foundation Items (2 Points violations Re."ire Corrective Actioll withill 10 dal's0INNCR0INNC RUN0A0DemonstrationorKnowledge/Personnel U N 0 A 0 Food Temperature Control!IdentificationTSTs21.Person in charge present.demonstration of knowledge.27.Proper cooling method used;Equipment Adequate toandperformduties!Certified Food Manager (CFM)••I.--Maintain Product Temperature22.Food Handler/no unauthorized persons!personnel •..28.Proper Date Marking and dispositionSareWater.Recordkeeping and Food Package •..-29.Thermometers provided,accurate,and calibrated;Chemical!Labeling Thermal test strips./0'Hot and Cold Water available;adequate pressure.safe Permit Requirement,Prerequisite ror Operation _.). V.24.Required records available (shellstock tags;parasite +30.Food Establishment Permit (Current &Valid)V destruction):Packa>!edFood labeled Conformance with Approved Procedures Utensils,Equipment,and Vending25.Compliance with Variance,Specialized Process.and v~31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialized processin>!methods:manufacturer instructions supplied.used Consumer Advisory ,,1/32.Food and Non-food Contact surfaces cleanable,properly designed.constructed,and usedvY26.Posting of Consumer Advisories;raw or under cooked v ....33.Warewashing Facilities;installed,maintained.used/foods (Disclosure/ReminderlBuffet Plate)/Allergen Label Service sink or curb cleaning facility providedCorpItems(I Point)ViolatioltS Reollire Corrective Action Not to Exceed 90 Dal's or Next Illspectioll •Whichel'(!r Comes First0INNCR0INNC RUN0A0PreventionofFoodContaminationU0A0FoodIdentification-T S T S V-"34.No Evidence of Insect contamination.rodent/other 41.0riginal container labeling (Bulk Food)animals ."",,'35.Personal Cleanliness/eating.drinkinQ or tobacco use Phvsical Facilities""36.Wiping Cloths:properlv used and Stored •...42.Non-Food Contact surfaces cleanvI...37.Environmental contamination v 43.Adeauate ventilation and lighting:designated areas usedv3S.Approved thawing method 1,.1/44.Garbage and Refuse properly disposed:facilities maintainedProDerUseofUtensilsv45.Physical facilities installed.maintained,and clean '"""/39.Utensils,equipment.&linens;properly used.stored.\'''46.Toilet Fac.t.lities;properly constructed.supplied.and cleandried,&handled!In use utensils;properlv used ""40.Single-service &single-use articles:properly stored ,,/47.Other Violationsandused Received ~~J1 /)Print:I Title:Person In Charge!Owner~(signature)/l