HomeMy WebLinkAboutCVS PHARMACY #7643 2018.02.27Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 ~. STE:VL\101\'S FRWY .. R~l 607, DALLAS. TX 75207 214-819-2115 FAX: 214-819-2868
I Time out: yicense/Permit II I Est. Type I Risk Category Palf L of~
Pur11_os of losp~ction: L 1-Compliance r T 2-Routine L 1 3-Field lnvesti~ation L J 4-Visit L J 5-0ther TOTAJ..LSCORE
Compliance Status: Out= not in compliance I =in compliance ~0 =not observed NA =not applicable COS = corrected on site R =repeat violati;;;;---
Mark the approjlriate points in the OUT box for each numbered item Mark •.l'·~~kmark in BJlj)ropriate box for IN, NO. NA. COS Mark an asterisk • * 'in appropriate box for R
Priority Items (3 Points) violations Re uire Immediate Correcti1•e Action 11ot to exceed 3 days
Compliance Status
0 I N N C
U N 0 A 0
T S
Time and Temperature for Food Safety
(F =degrees Fahrenheit)
IV"'
I. Proper cooling time and temperature
2. Proper Cold Holding temperature(4 1°F/ 45°F)
V ./ 3. Proper Hot Holding temperature(I35°F)
"" A . Proper cookino time and temperature
...,.....-I 5)Koper reheating procedure for hot holding ( 165°F in 2
~ours)
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, storage, display, and tasting
~~Food contact surfaces and Returnables; Cleaned and
_/1llllitized at ppm/temperature V II. Proper disposition of returned, previously served or
V reconditioned
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Priority Foundation Items (2 Points
0 I N
U N 0
T
N C
A 0 Demonstration of Knowledge/ Personnel s ,
._,.V 2.J,.. Person in charge present, demonstration of knowledge,
....;;-nd perform duties/ Certified Food Manager (CFM)
~> 22. Food Handler/ no unauthorized persons/ personnel
Safe Water, Recordkeeping and Food Package
Labelino
/23. Hot and Cold Water available; adequate pressure, safe
24. Required records available (shellstock tags; parasite
destruction); Packaged Food labeled
Conformance with Approved Procedures
,ZS. Compliance with Variance, Specialized Process, and
HACCP plan; Variance obtained for specialized
processing methods; manufacturer instructions
/ Consumer Advisory
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Compliance Status
0 I N S C
U N 0 A 0
T V S
v
/
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/
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Employee Health
12. Management, food employees and conditional employees;
knowledge, responsibilities, and reponing
13. Proper use of restriction and exclusion; No discharge from
eves, nose. and mouth
Preventin2 Contamination by Hands
14. Hands cleaned and properly washed/ Gloves used properly
15. No bare hand contact with ready to eat foods or approved
alternate method properly followed (APPROVED Y N )
Hiohly Susceptible Populations
16. Pasteurized foods used; prohibited food not offered
Pasteurized eggs used when required
Chemicals
17. Food additives; approved and properly stored; Washing Fruits
& Veoetables
18. Toxic substances properly identified. stored and used
Water/ Plumbing
19. Water from approved source; Plumbing installed; proper
back flow device
20. Approved Sewage/Wastewater Disposal System, proper
disposal
violations Re uire Corrective Actio11 with ill 10 days
0 I N
U N 0
T
I
/
N C
A o Food Temperature Control/ Identification s
/
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 Requi~me ~. Prerequi ite for Operation
Utensils, Eq ipment, add Vending
31 . Adequate handwashing facilities: Accessible and properly
supplied, used
32. Food and Non-food Contact surfaces cleanable, properly
g,ea;gned. constructed, and used
26. Posting of Consumer Advisories; raw or under cooked ..,..V 33. Warewashing Facilities; installed, maintained, used/
foods (Disclosure/Reminder/Buffet Plate)/ Allergen Label Service sink or curb cleaning facility provided
Core Items (I Point) Violations Require Corrective Action Not to Exceed 90 Days or Ne:ct/IISpectioll, Wllicllel'er Comes First
0 u
T
I N N C
N 0~ ~
1 ...... ./
v/
I/
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Prevention of Food Contamination
34. No Evidence of Insect contamination, rodent/other
animals
35. Personal Cleanliness/eating. drinking or tobacco use
36. Wiping 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 -*le-service & single-use articles; properly stored
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Received by:L---J" ')4...~ ~(\
(signature) fY [\ YJ 1\ I i
Form EH-06 Re~i 15) I
R 0 I N N C
~ 0 A h Food Identification
,/ 4l.Original container labeling (Bulk Food)
/ Physical Facilities v ,/ 42. Non-Food Contact surfaces clean
" ./ 43. Adequate ventilation and li"hting; designated areas used
,/ 44. Garbage and Refuse properly disposed; facilities maintained
IX v 45. Physical fac ilities installed. maintai ned, and clean
./ / 46. Toilet Facilities; properly constructed, supplied. and clean
47. Other Violations
Print: (/1;;C,A \.--~ V. )'~
Print: Business Email:
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Item/Location
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 FA(\: 214-819-2868 _._...._,_
I Ot ,., 1.1? l 1---1..
,...-.1 TEMPERATURE OBSERVATIONS
( Temp Item/Location Temp Hem/Location
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OBSERVATIONS AND CORRECTIVE ACTIONS
Temp
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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Samples: Y N # collected