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
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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
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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:
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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
....
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TEMPERATURE OBSERVATIONS
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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:
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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) '--"