HomeMy WebLinkAboutEDIBLE ARRANGEMENTS 2018.02.27Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 i\. STEM:VIO:\S FRWY., R;\1 607, DALLAS, TX 75207 21-t-819-2115 FAX: 214-8 19-2868
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D~ Z :-:1-J..:Z'o \n&' J Time out: / I License/Permit# I Est. Type I Risk Category PageL of-'--
Purpose of Inspection: L J 1-Compliance r 0 2-Routine r l 3-Field lnvestil!ation l J 4-Visit L J 5-0ther TOTAL/SCORE
L__j)v l.A-L a r lYr L.l' ,1 Yl...l!.-l I 1 ~ ./ Number of Violations COS:__ .
Esta9Mhr~n1~~'¥ne: ,L\V,/::;:..,/"Y •·e}v-.. " /l ~ I Contact/Owner Name: I * Number of Repeat Violations:_ 1(3)
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Compliance Status: Out= not in compliance lN = in compliaii e NO = not observed NA =not applicable COS = corrected on site R =repeat violation-
Mark the appropriate points in the OUT box for each numbered item M;;~ ·~ checkmark in appropriate box for IN,N_O. NA. COS Mark an asterisk • * 'in appropriate box for R
Compliance Status
0 I N N C
U N 9 A 0
T / S
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0 I N N C
U N 0 A 0
T V S
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Priority Items (3 Points) violations Re uire Inrnrediale Corrective Action 11011o exceed 3 days
Time and Temperature for Food Safety
(F =degrees Fahrenheit)
I. Proper cooling time and temperature
2. Proper Cold Hold ing temperature(41 °F/45°F)
)-. 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~disl)l~ tastin<>
10. Food cont~urfaces and Re1urnable~ ;peaned and I
Sanitized _{II (( ,{0\)ppm/~erature t-'\ n t"f...l..d
II. Proper ur~~· u• returned. previously served or
reconditioned
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Compliance Status
0 I N N C
U N 0 A 0
T S
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Employee Health
12. Management, food employees and conditional employees;
k11owledge, responsibilities, and reporting
13. Proper use of restriction and exclusion; No discharge from
eyes, nose, and mouth
Preventina ContBmination 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 fol lowed (APPROVED Y N )
A ie:hly Susceptible Populations
16. Pasteurized foods used; prohibited food not offered
Pasteurized e'!gs used when required
Chemicals
17. Food additives; approved and properly stored; Washing Fruits
& Vegetables
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
diSj)OSal
Priority Foundation Items (2 Points violations Re~ 11ire Corrective Actio11 withi11 10 days
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
Labeling
23. Hot and Cold Water available; adequate pressure, safe
24. Required records available (shellstock tags; parasite
destruction); Packaged Food labeled
Conformance with Approved Procedures
,_-25. Compliance with Variance. Specialized Process, and
HACCP plan; Variance obtained for specialized
processing methods; manufacturer instnrctions
Consumer Advisory
R 0 I u N
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N N
0 A
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0 s Food Temperature Control/ 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, Prereq isite for Operation
30. Food Establishment Per li~u e~ ya~aJ20 I r
Utensils, Equipment, nd Vending
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 Service sink or curb cleaning facili!}' provided
Core Items (1 Point) Violatio11s Require Corrective Actio11 Not to Exceed 90 Days or Next l11spectio11 , ~VIricflever Comes First
Prevention of Food Contamination
34. No Evidence of Insect contamination, rodent/other
animals
35. Personal Cleanliness/eating. drinking or tobacco use
36. Wiping Cloths; properly used and stored
R 0 I N N C
U N 0 A 0
T S
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Food Identification
41 .0riginal container labeling (Bulk Food)
Physical FaciUties
4~. Non-Food Contact surfaces clean
./ 37. Environmental contamination / 43. Adequate ventilation and lighting; designated areas used
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-use articles; properly stored
Received by:
(signature)
al)fJ used __..,
Inspected by;..I.A.... \I I\~ 1' <?"'""\
(srgnaturel c.;( '\\ V r 'I \I OQJ.
Form EH-06 (ReVi ed 0~-2015) \
// 44. Garbage and Refuse properly disposed; faci lities maintained
./ / 45. Physical faci lities installed, maintained, and clean
/ 46. Toilet Facilities; properl y constructed, supplied, and clean
4 7. Other Violations
P rint: UOtv \ ula. \jJq,/.l-.e Title: Person In C harge/ Owner
Print: Business Email:
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Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N. STEM:VIONS FRWY., Ri\1607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-2868
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(' TEMPERATURE OBSERVATIONS \ ' Item/Location Temp Item/Location Temp Item/Location -Temp
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 b;::.-./.1 ~_i (signature) ';!. .L v~ Print:M._OiY\'(R~ G -~J~ lk Title: Person In Charge/ Owner
Inspected by:(c
(signature) _...,1 ~ l ,~ll ~~ h~J1 [\}{_ ~ Samples: Y N #collected
Form EH-06 (Re~' 5) ....__...... '--
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