HomeMy WebLinkAboutUMPHREY LEE CENTER 2017.09.15Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STE;\<I:VIO;'liSFRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
-
~'_J 5-f=l-1 Time in:I Time out:/I License/Permit;l 201fs.-"Oct 7 9<)?-I Est.Type I RiskCategory Page _!_of"v
Purpose of Inspection:I I I-Compliance I <VI 2-Routine I 3-Field InYesti!!ation I I 4-Visit I I 5-0ther TOTAUSCORE
EfliY/plJflEV let;.CevJrJ'l,..lconta~n ~1J,tUJ..NJt.?V I *:'lumber of Repeat Violations:__t,(Number of Violations COS:__
PhYSiC~b(/1 j)YfSf1_I ~;~m/~IkL-I~~~J)1 Z171-2D8--75(,1 I Follow-up:Yes
No (circle one)
Comp?;ance Status:Out =notincompliance IN =in compftance NO =notobserved NA =not applicable COS =correctedonsite R =repeatviolation
Mark the anmooriate points in the OUT box foreach numbered item Mark,,(.acheckmark inannronriate box forIN,NO.NA.COS Markan asterisk'*'inapprooriate boxfor R
Priority Items (3 Points)violations Re uire Immediate Correctil'e Action not to e.>:ceed3 days
Comoliance Status Comoliance Status
0 I N N C Time and Temperature for Food Safety R 0 I N :'i C R
U N 0 A 0 U N 0 A 0 Employee Health
T S (F =degrees Fahrenheit)T S
v-I.Proper cooling time and temperature e,.i.-12.Management,food employees and conditional employees:
knowledge.responsibilities,and renorting
V 2.Proper Cold Holding temperature(41 OF/45°F)..,v-13.Proper use of restriction and exclusion;No discharge from
V eves.nose.and mouth
./3.Proper Hot Holding temperature(135°F)Preventing Contamination by Hands
V'4.Proper cooking time and temperature """1 14.Hands cleaned and properly washed!Gloves used properly
vi.-S.Proper reheating procedure for hot holding (165°F in 2 vf 15.No bare hand contact with ready to eat foods or approved
Hours)altemate method properlv followed (APPROVED Y N )
;/6.Time as a Public Health Control:procedures &records Hi!!hlv Susceptible Populations
Approved Source ..-r 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when reauired
7.Food and ice obtained from approved source;Food in
""good condition,safe.and unadulterated;parasite Chemicals
destruction
.•...v 8.Food Received at proper temperature ~
17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination II"18.Toxic substances pronerlv identified.stored and used
"'v 9.Food Separated &protected,prevented during food Water/Plumbing
preparation,storage,display,and tasting
~v 10.Food coni~faces and Retumables :Cleaned and l,Y 19.Water from approved source;Plumbing installed;proper
Sanitized at ppm/temperature backflow device
II.Proper disposition of returned.previously served or •....V 20.Approved Sewage/Wastewater Disposal System,proper
",/reconditioned disposal
Priority Foundation Items (2 Points violations Re~"ire Corrective Action within 10 days I
0 I N N C R 0 I N N C R
U N 0 A 0 Demonstration of Knowledge/Personnel U N 0 A 0 Food Temperature Con troll Identification
T s T S
21.Person in charge present.demonstration of knowledge,•.../27.Proper cooling method used;Equipment Adequate to
v and nerform duties/Certified Food Manager (CFil.I)-Maintain Product Temperature-22.Food Handler'no unauthorized persons/personnel v 28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package •....I.,..--29.Thermometers provided,accurate,and calibrated;Chemical!
Labeling Thermal test strips
",-?'Hotand Cold Water available;adequate pressure.safe Permit Requirement,Prerequisite for Operation_J.
l,...v 24.Required records available (shellstock tags;parasite ~I 30.Food Establishment Permit (Current &Valid)
destruction);Packaged Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vending
~
25.Compliance with Variance.Specialized Process.and 1/31.Adequate handwashing facilities:Accessible and properly
HACCP pian;Variance obtained for specialized •....
orocessing methods:manufacturer instructions supplied.used
Consumer AdYisory )(v'"32.Food and Non-food Contact surfaces cleanable.properly
designed.constructed.and used
1 26.Posting of Consumer Advisories;raw or unda cooked ...l./33.Warewashing Facilities:installed.maintained,used/
foods (Disclosure/Reminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facility provided
Core Items (1 Point)Violation.~R~auire Corrective Action Not to Exceed 90 Days or Ne.Ttlnspection.Jtllichel'er Comes First I
0 I N N C R 0 I N N C R
U N 0 A 0 Preventi~od Contamination u N 0 A 0 Food Identification
T S T S
~/.'34:No Evidence o((rlS7ontamination,rodent/other ,41.0riginal container labeling (Bulk Food)
al11mals V
.•...-35.Personal Cleanliness/eatin!!.drinking or tobacco use ../Physical Facillties "
V 36.Wiping Cloths;properlv used and stored 42.Non-Food Contact surfaces clean \.
./37.Environmental contamination II",43.Adequate ventilation and lighting:designated areas used
~38.Approved thawing method '"44.Garbage and Refuse nroperlYdisposed:facilities maintained
Proper Use of Utensils V .45.Phvsical facilities installed,maintained,and clean
""
39.Utensils.equipment.&linens;properly used.stored.II)46.Toilet Facilities;properly constructed.supplied.and clean
'"dried.&handled!In use utensils;properlv used
V 40.Single-service &single-use articles:properly stored ./47.Other Violations
~and used I
Rprpivprl h~____J/.../.~Print:A./?,..>-../A "r ,-//l Title:Person In Charge/Owner
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
E;;;pj;;;:;k Cew~13:rO~dd/5yDL I LJ{;state:f)It ILt799~
I Page.,::2..Qf'...J-'
N.~~
,I 'TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
OBSERV ATIONS AND CORRECTIVE ACTIONS I
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
3~~/fLL.PO""M tl1Vc ntP1··fijw U,rn~r".V/lF7JtCS ~A J rnct:z·B)
IJJV€?:n.T Au-IJ~IJNn ·P,-,.J,5 /,
t?{/J C!.h AJ-v,,"-r ~n'ti;-no"J.•...
-I
M 'f7U7rr (FUa ')S;t:JV_j)C!nZt'ofi liE /}qJ IJ2,ffir]t).,-
~...••..
Received by /1/r\,I Print:£1///\/))HA/l/_[EW I Title:Person In Charge!Owner
,--,-