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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 I 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) t-P-hy-stf2=-0=-)~-. e=,,~~---=-S .. -=n=:.....:.:....\(k--=y:..:.......;:;Th~. --'-=1a_"'-'-'-r/....Lcf--l.·ty-lh_m_r~~-y: -~-~~-~-=::--r-IA_t_P c-:~-e-:: ~-.,-OP-h')o-.ne-: -'-------1.-,-~~-~~o-,~~-~:C-;e Y-0~s-e) ~\ 3 Compliance Status: Out= not in compliance lN = in compliaii e NO = not observed NA =not applicable COS = corrected on site R =repeat violation- Mark the appropriate points in the OUT box for each numbered item M;;~ ·~ checkmark in appropriate box for IN,N_O. NA. COS Mark an asterisk • * 'in appropriate box for R Compliance Status 0 I N N C U N 9 A 0 T / S v/ v / ... v / v y 0 I N N C U N 0 A 0 T V S V/ v, Priority Items (3 Points) violations Re uire Inrnrediale Corrective Action 11011o exceed 3 days Time and Temperature for Food Safety (F =degrees Fahrenheit) I. Proper cooling time and temperature 2. Proper Cold Hold ing temperature(41 °F/45°F) )-. Proper Hot Holding temperature( 135°F) 4. Proper cooking time and temperature 5. Proper reheating procedure for hot holding ( 165°F in 2 Hours) 6. Time as a Public Health Control: procedures & records Approved Source 7. Food and ice obtained from approved source; Food in good condition, safe. and unadulterated; parasite destruction 8. Food Received at proper temperature Protection from Contamination 9. Food Separated & protected, prevented during food preparation, stora~disl)l~ tastin<> 10. Food cont~urfaces and Re1urnable~ ;peaned and I Sanitized _{II (( ,{0\)ppm/~erature t-'\ n t"f...l..d II. Proper ur~~· u• returned. previously served or reconditioned R Compliance Status 0 I N N C U N 0 A 0 T S -1' I I / / 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 T ./ / / lvf / / N N 0 A / c 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 / 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: ) R R R 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 al;T;j;a;qVV(\)v( PVlA 1 ~hal A 7s: <i< 33 '~ nla-t; -~~ llhJ~i~st~~ Page_[Qf_L (' 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: ~2 ~ Lt,... .\-u-li e:.1 l I ~ 6K-dt1 LPt' "\ c<J-\-u C' ~+ c-k;~; 0--., ~1111'( hd +{Q ncili v'-J ·.~i~ ~ 0 cU1t\ . rt_ n(l~ ::=::: I / ~ /' ( \ ::S£1 t_~u.-&l \ L-<k(\S\ \~ I .. ----rs,\ ds .-fDv ~ VVG) r'O\ -e Yl--L "'-. +-, .....__, \ I ' " L-c ) l J q tft-_~,t -ttrov -- I I I ~ 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) ....__...... '-- -