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HomeMy WebLinkAboutCISCO GRILL 2018.03.01Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 ~. STEi\t:\10NS FRWY., R:V1 607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-2868 06 I '2:J~ ~ne in: I Time out: ./I License/Permit # I Est. Type Risk Category Page --J of_.£- Purposl! of nspection: L J ]-Compliance ( V1 2-Routine ( l 3-Field lnvestieation r l 4-Visit r l 5-0tber TOTWSCORE Esta~1~n~N_;:ne:.A. 1~ II __ IContact/Owner Name: _ I *NumberofRepeat Violations:__ (Q)) ~-~{~ _,,~\\\LX~,//(~J-~lJ~r~•-L---~---~y--.--~----~-------,-,~L~---n-~~----L-~_N_u_m_b_er_o_rv_;_o•_•t_io_ns,c_o_s_'===----~ ( 'r-J ) Physic Q T?{) Sn '(i(-y +1o_~County\)_V\ i l{_~~ I ~~~~0\~~~:C;e ~~:) ~ J Compliance Status: Out= not in compliance I =in compliance NO = not o~ NA =not applicable COS= corrected on site R =repeat violatio~ Mark the appropriate points in the OUT box for each numbered item Mark ·~· a checkmark in appropriate box for IN, NO. NA, COS Mark an asterisk' * 'in appropriate box for R Prior_ity Items (3 Points) violations Re uire Immediate Corrective Action 11ot to exceed 3 days Compliance Status 0 I N N C U N 0 A 0 T S v '~/ v v v/ " / I v -./1/ IX /' t./ Time and Temperature for Food Safety (F =degrees Fahrenheit) I. Proper cooling time and temperature 2. Proper Cold Holding temperature( 41 °F/45°F) 3. Proper Hot Holding temperature( 135°F) 4. Proper cooking time and temperature 5. Proper reheating procedure for hot holding ( 165°F in 2 Hours) 6. Time as a Public Health Control; procedures & records Approved Source 7. Food and ice obtained from 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, stora 1d tasting I 0. Food cony.t.!::_i!Uyi\lces and ~tum abies; Cleaned and Sanitized aof--._} U ppm/te.ll'Perature II. Proper umed, previously served or reconditioned R Compliance Status 0 I N N C U N 0 A 0 T S Employee Health 12. Management, food employees and c~nditional employees; knowledge. responsibilities, and reportin'g 13. Proper use of restriction and exclusion; No discharge from eyes, nose, and mouth Preventinl! Contamination bv Hands I I / 14. Hands cleaned and properly washed/ Gloves used properly /'I' 15. No bare hand contact with ready to eat foods or approved v I ('alternate method properly followed (APPROVED Y N J / Hi!!hly Susceptible Populations / 16. Pasteurized foods used; prohibited food not o!Tered Pasteurized eggs used when required Chemicals 17. Food additives; approved and properly stored; Washing Fruits & Vegetables /I I 18. Toxic substances properly identified, stored and used v Water/ Plumbing 19. Water from approved source;'Plumbing installed; proper back now device 20. Approved Sewage/Wastewater Disposal System, proper dis]J_osal Priority Foundation Items (2 Points violations Re~ r~ire Corrective Aclio11 withi11 10 days 0 u T I N l N 0 N A c 0 s / / II Demonstration of Knowledge/ Personnel 21. Person in charge present, demonstration of knowledge, and perform duties/ Certified Food Manager (CFM) 22. Food Handler/ no unauthorized persons/ personnel Safe Water, Recordkeeping and Food Package Labelina 23. Hot and Cold Water available; adequate pressure, safe 24. Required records available (shellstock tags; parasite destruction); Packaoed Food labeled / Conformance with Approved Procedures 1 25. Compliance with Variance, Specialized Process, and HACCP plan; Variance obtained for specialized processing methods; manufacturer instructions Consumer Advisory R 0 I U N T v X N N C 0 A 0 s v I / Food Temperature ControV Identification 27. Proper cooling method used; Equipment Adequate to Maintain Product Temperature 28. Proper Date Marking and disposition 29. Thermometers provided, accurate, and calibrated; Chemical/ Thermal test strips Permit Requirement, rerequisite f4 r Operation 30. Food Establishment ~erm t cf',~~& ~ \ t7') Utensils, E quiptient, and Ve ding 31. Adequate handwashing facilities: Accessible and properly supplied, 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, used/ foods (Disclosure/Reminder/Buffet Plate)/ Allergen Label i/ Service sink or curb cleaning fac ility provided Core Items (1 Point) Violario11s Req11ire Corrective Acti011 Not to Exceed 90 Days or Next l11spectio11 , Wlticltever Comes First 0 I N u N 1/. T v V; v If/ v. v 1/ N A ~ I c 0 s Prevention of Food Contamination 34. No Evidence of Insect contamination. rodent/other animals 35. Personal Cleanliness/eating, drinking or tobacco use 36. Wipino Cloths: properl y used and stored 37. Environmental contamination 38. Approved thawing method Proper Use of Utensils 39. Utensils, equipment. & linens; properly used, stored, dried, & handled/ In use utensils: properly used 40. Single-service & single-usc articles: properly stored aiJ'I used/\ Received by: \ l/ / (signature) A ~ Form EH-O~ed 09-2015) R 0 I U N T 1- N N C 0 A 0 /s / Food Identification 41 .0riginal container labeling (Bulk Food) Physical Facilities 42. Non-Food Contact surfaces clean 43. Adequate ventilation and lighting; designated areas used 44. Garbage and Refuse properly disposed; facilities maintained 45. Physical facilities installed, maintained, and clean 46. Toilet Facilities; properl y constructed, supplied, and clean 47. Other Violations Print:~~~ Title: Person In Charge/ Owner _ Print: ,...., Business Email: R R R Dallas County H ealth and Human Services-Environmental Health Division Retail Food Establishment Inspection Report 2377 N. STEMMONS FRWY., RM 607, DALLAS, TX 75207 214-819-211 5 FAX: 214-819-2868 .... Est(is~\l);(aF;: b vi \ \ I [TG'?{rSY!I(i{~;~ ~~~ ~ I LicensefPermir # 1 Pag{_of~ TEMPERATURE OBSERVATIONS I !em/Location Temp Item/Location Temp Item/Location Temp I OBSERVATIONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE. YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELOW: I /"\ \ H&w 8\lL.t. Rl \ -roD1 ) .S C U..l J...{ d l Jkt.n ~\A'NL\ ,nu~CA~v (,-/ (__ 1\ t)O\ \ A )vDvt~ +L--<~ V\ (A <~\(h +t& )__ I D 6 I. k..Q_ VU 1 cJ \~ /, I ,. ·. r J--Y\ \~\A kP . -tL:5ll v'lf1 ~\Vl~ ( / \ __.----.._ (' ~)_ V.k>,VJ~N L--~ Y\.p 'ttlr-i \~kt (?~\llA r U~Y~tRt"ie.-~\tu l·t- I /) c__.-. I fl_ ---V J vilrl.u ·4\Lt ~~) vY'n\d\/-;-·1& ll ~VI£: '""' r ~ A~ ( r )(\ /\ Received by:'--(\ JV --Print:~ l )tLLreJ\-~ Title: Person In Charge/ Owner (signature) f\ n Inspected trJ\ (signature) V\1'\\ \I~-ilV1-k"ThJi PrirrV Samples: Y N #collected Form EH-06 (~·~Ols) '--"