HomeMy WebLinkAboutTHE POD EXPRESS 2017.09.15Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'>.STEM:VIO:\,S FRWY.,R:\I607.DALLAS,TX 75207 21~-819-2115 FAX:214-819-2868
~--I5-rtf Time in:I Time Ollt:I ~v)r;er:lY:o~i99l..-I Est.Type I Risk Category Page1_OW
'"PurDose of InsDection:I I I-Comnliance (-vi 2-Routine I I 3-Field Investil!3tion I I 4-Visit I I 5-0ther TOTAUSCORE
Establmt,!::;amj:{;L'4JRE.SS I co~t/~o;;;JA~lYSO/7/I
*:'iumber of Repeat Violations:__
c1~et:;D ./Number of Violations COS:--
Physical Addre:I 0 I BIShop Ig,qJ~f&J",~fi~~~~l;lPhone:I Follow-up:Yes
No (circle one)
Compliance Status:Ollt =notincompliance JN=incom/iance NO =not observed NA =not applicable COS =corrected011 site R =repeat violationMarktheanorooriateoointsintheOUTboxforeachnumbereditemMark,./,a checkmarkinannronriate box for J:'i.1\"0.NA.COS Markan asterisk'*.in annronriate box for R
Prioritv Items (3 Points)violations Re uire Immediate Corrective Action 1I0ttO exceed 3dav.\·
Comnliance Status Comnliance Status
0 I N N C Time and Temperature for Food Safety R 0 I N S C RUN0A0UN0A0EmployeeHealthTS(F =degrees Fahrenheit)T S
.,-I.Proper cooling time and temperature )/12.Management.lood employees and conditional employees;
knowled"e,responsibilities.and reportin"
2.Proper Cold Holding temperature(41°FI 45°F)Vt--13.Proper usc of restriction and exclusion;No discharge from",-eves.nose.and mouth
t./3.Proner Hot Holding temperature(135°F)Preventin!!Contamination bv Hands
,/4.Proper cooking time and temoerature VI 14.Hands cleaned and properlv washedl Gloves used properly
II 5.Proper reheating procedure for hot holding (165°F in 2 \1::1 15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properly followed (APPROVED Y N )•...6.Time as a Public Health Control:procedures &records Hi!!hlv SusceDtible Ponulations
Approved Source vf 16.Pasteurized foods used;prohibited food not olTered
Pasteurized ef!gs used when required
7.Food and ice obtained from approyed source;Food in
1/good condition,safe,and unadulterated;parasite Chemicals'v destruction
V 8.Food Received at proper temperature
~
17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination v'l 18.Toxic substances prooerly identified.stored and used
~/9.Food Separated &protected.prevented during lood Waterl Plumbing
preparation.storage.disnlav.and tasting
-•.....".IO.Food contact surfaces and Returnables:Cleaned and V 19.Water from approved source;Plumbing installed;proper
Sanitized at oom/temoerature I..-backflow device
v-II.Proper disposition ofretumed.previously served or t,...-V 20.Approved Sewage/Wastewater Disposal System.properreconditioneddisposal
Prioritv Foundation Items (2 Points violations Rei "ire Corrective Actioll within 10 dal's
0 I N N C R 0 I N N C RUN0A0DemonstrationofKnowledgelPersonnelUN0,A 0 Food Temperature Controll IdentificationTsTS
v'21.Person in charge present.demonstration of knowledge,
"'v 27.Proper cooling method used;Equipment Adequate toandperformduties/Certified Food Manager (CFM)Maintain Product Temperature•...'-"22.Food Handler/no unauthorized persons/personnel ••••J..-28.ProDerDate Marking and disposition
Safe Water,Recordkeeping and Food Package J..v/L Ol 7~l/29.Thermometers providcd.accurate.and calibrated;Chemical!
Labeliu"Thermal test strips
Lot..-23.Hot and Cold Water available;adcquate pressure.safe Permit Requirement,Prerequisite for Operation
l,..-I-24.Required records available (shellstock tags;parasite t.t 30.Food Establishment Permit (Currcnt &Valid)destruction):Packaged Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vending
~
25.Compliance with Variance.Specialized Process.and 31.Adequate handwashing lacilities:Accessible and properlyHACCPpian:Variance obtained for specialized I".-(,..00,
processing methods:manufacturer instructions supplied,used
Consumer Adyisory \..00 t.--32.Food and Non-food Contact surfaces cleanable,properly
designed.constructed.and usedvr26.Posting of Consumer Advisories:raw or under cooked vA W ,/33.Warewashing Facilities;installed.maintained.usedl
foods (DisclosurelReminderlBuffet Plate)/Allemen Label Service sink or curb cleanin!!facility provided
Core Items (I Point)Violatiolls Reauire Corrective Action Not ttl Exceed 90 Dal's or Nextlnsoectioll.WhicIJel'er Comes First
0 I N N C R 0 I N N C RU0A0PreventionofFoodContaminationuN0A0FoodIdentificationTsTS
•••t....34.No Evidence of Insect contamination.rodent/other ",J.-41.0riginal container labeling (Bulk Food)animals
I.v 35.Personal Cleanliness/eating.drinking or tobacco usc Phvsical Facilities,..36.Wiping Cloths;properlv used and stored V 42.-j\jon-Food Contact surfaces clean-.;;,/37.Environmental contamination ".43.Adequate ventilation and lighting:designated areas used
"38.Aooroved thawing method .,.44.Garba~e and Refuse properly disposed:facilities maintained
ProDcr US('of Utensils ."45.Phvsical facilities installed.maintained.and clean
~"/
39.Utensils.equipment.&linens:properly used,stored.l"46.Toilet Facilities:properly constructed,supplied.and clean
dried.&handledl [n use utensils;nrooerlv used
j!f7 40.Single-sen'ice &single-use articles;properly stored /47.Other Violations
and lloed
Received 1Y ~~\~~~Prillt:Title:Person In Charge/Owner(signature)"\
Inspected by:t,I\:...(~\J[{j.~'h~Print:~UiJv PhLlJ Dc Business Email:
(sIgnature)
Form EH-06 (Revised 09-20~5~1 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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TEMPERA TURE OBSERVATIONS I
Item/Location Temp Item/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN [NSPECT[ON OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENT[ON [S DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
:2q fJ~()\)I/)E 1mlJ7lJ~_a;e l1a::l?Jt.
I I ,
\'I ~
Received by\..-~~v \~-,-Print:Title:Person In Charge/Owner(sljmature)D'""-
Inspected by:rt-.:;:?n V U Ih ~S Print:AJDy Ph I Ll.J P :::::,Samples:Y N #collected(signature)
Form EH-06(Revised 09~,I ,