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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 R 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 R Compliance Status 0 I N S C U N 0 A 0 T V S v / I /I I / I 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/ v 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 -~~1·· 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: I R R R 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 I I 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: ......, I cA.\ 'II ( Received by: (\ (signature) I I (' i r VGt-J< f) u~ tiL~\ ,~ ('~ I I I I I I T~I~ Samples: Y N # collected