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Home My WebLink AboutPENNE POMODORO 2018.02.27-PL.: IL:Y Dall as County Health and Human Services -Environmental Health Di vision Retail Food Establishment Inspection Report 23771'\. STEiVIMOi"S FRWY., RiVI 607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-2868 Hiu\~ I Time out: ticense/Permit II I Est. Type I Risk Category I ,-"] Pagej_ of / Purpj se of lnspe tion: L J 1-Compliance L_o-j'" 2-Routine r -) 3-field lnvestieation r 1 4-Visit r J 5-0 ther T~ORE E91'ilb ~~h;. ThYYDCitJV 0 I Contact/~wner Name: , I *Number of Repeat Violations: __ (' ~_...., ,......_.;;::: ./ Number ofViolationsCOS: __ q Physical Addre sf X I :S . ~ h )d,tv r -tftmnty:}:i IV\ Ill ~~~~e~V\. I Follow-up: Yes No (circle one) Compliance Status: Out = not in compliance I = in co~liance 0 = no~QP, NA = not applicable COS = corrected on site R =repeat vio~n / Mark the appropriate points in the OUT box for each numbered item Mark './' a checkrna i ropriate box for IN, NO. NA. COS Mark an asterisk ' * ' in apprQ;iriaie box for R Priority Items (3 Points) violations Re 11ire Immediate Corrective Action 11otto exceed 3 da.)ls Compliance Status Compliance Status 0 I N N c Time and Temperature for Food Safety R 0 I ~ N c R u N 0 A 0 u N A 0 Employee Health T ./ s (F =degrees Fahrenheit) T s \.,.; v I. Proper cooling time and temperature v / 12. Management, food employees and c~fditional employees; knowledge, responsibilities, and reportin v ~ 2. Proper Cold Holding temperature(41 °F/ 45°F) / 13. Proper use of restriction and exclusion; No discharge from / v eyes, nose, and mouth V' / 3. Proper Hot Holding temperature( 135°F} / Preventine Contamination by Hands v 4. Proper cooking time and temperature lVI lA 14. Hands cleaned and properly washed~ Gloves used properly ::: v 5. Proper reheating procedure for hot holding ( 165°F in 2 -1 15. No bare hand contact with ready to eat foods or approved Hours) alternate method properly followed (APPROVED Y N J v 6. Time as a Public Health Control; procedures & records / Hiehly Susceptible Populations Approved Source ~ 16. Pasteurized foods used; prohibited food not offered / Pasteurized e~gs used when required v / 7. Food and ice obtained from approved source; Food in / good condition. safe, and unadulterated; parasite )/ Chemicals destruction / (... ./ 8. Food Received at proper temperature ' Ai 17. Food additives; approved and properly stored; Washing Fruits 7 & Vegetables Protection from Contamination { I I 18. Toxic substances properly identified, stored and used K / 9. Food Separated & protected, prevented during food Water/ Plumbing preparation. storage, display, and tasting ./ v v 10. Food cont~na~~~n~~ted and \ / v 19. Water from approved source; Plumbing installed; proper Sanitized at , 'ppm/te eratt (A Jh.tL-~ 1ic; / back flow device \-/ II. Proper disposition~d. previously served or / 20. Approved Sewage/Wastewater Disposal System, proper reconditioned disposal Priority Foundation Items (2 Points violations Re~ uire Corrective Actio11 withi11 10 days 0 I N N c R 0 I N N c R u N 0 VA 0 Demonstration of Knowledge/ Personnel u Nl/ A 0 Food Temperature ControU Identification T s T s \1 v 21. Person in charge present, demonstration of knowledge, I 27. Proper cooling method used; Equipment Adequate to and perform duties/ Certified Food Manager (CFM) Maintain Product Temperature >< 22. Food Handler/ no unauthorized persons/ personnel X / 28. Proper Date Marking and disposition / Safe Water, Record keeping and Food Package v 29. Thermometers provided, accurate. and calibrated; Chemical/ Labclina Thermal test strips v l--13. Hot and Cold Water available; adequate pressure. safe ~ / Permit Requi ement, Prerequisite for Operation v 24. Required records available (shellstock tags; parasite vr ~ 30. Food Est~m f~~rt!f~\~l / destruction); Packaged Food labeled v Conformance with Apprond Procedures / Utens s, Equipmc~t, and Vending r 25. Compliance with Variance, Specialized Process, and v v 31. Adequate handwashing facilities: Accessible and properly HACCP plan; Variance obtained for specialized v supplied, used processing methods; manufacturer instn1ctions / Consumer Advisory v v v 32. Food and Non-food Contact surfaces cleanable, properly designed, constructed, and used /1 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 (l Point) Violatio11s Req11ire Corrective Actio11 Not to Exceed 90 Da •s or Next I11spectio11 , Wlliclrever Co"'es First 0 I !fo ~ c R 0 I ~ N c R u : 0 Prevention of Food Contamination U N A -{ Food Identification T s (\ T x ~ 34. No Evide~-t ~Mof~nt/other It \,. v 41.0riginal container labeling (Bulk Food) animals -ILl'~ v 35. Personal Cleanliness/eating, drinking or tobacco use / Physical facilities v / ./ 36. Wiping Cloths; properly used and stored / 42. Non-Food Contact surfaces clean r / 37. Environmental contamination .l'i,t 43. Adequate ventilation and lighting; designated areas used v 38. Approved thawing method / 44. Garbage and Refuse properly disposed; facilities maintained Proper Use of Utensils 'X 45. Physical facilities installed, maintained, and clean "" / 39. Utensils, equipment, & linens; properly used. stored. 1-v' 46. Toilet Facilities; properly constructed, supplied, and clean ./ dried. & handled/ In use utensils; properly used ~ :~y-serv/7 & single-use articles; properly stored 47. Other Violations Received by: ~f~ Print: ~UI.S f2; Vtsrurt Title: Person In Charge/ Owner (signature) __... Inspected by: -0 J~rAli~ h~ lf(_.J I) Print: Business Em:til: (signature) Form EH-06 (Revised 09-21BT I • Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N. STEMMONS FRWY., RM 607, DALLAS, TX 75207 214-8 19-21 15 FAX: 214-819-2868 /1 'l~~~~e~"NaY[)modowl pl1~Adr:; ShM-tia};:stattJn i tMfVn{'d;#K I Pag~L TEMPERATURE OBSERVATIONS (.___./ Item/Location Temp Item/Location Temp Item/Location Temp I OBSERVATIONS AND CORRECTIVE ACTIONS Item AN rNSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE. YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELOW: f:'l I {\ v~ w~_Ju.. ~~1u -nil ~JC) ~ ll"ll /1 V1(/\ f v1d ll Lf_-1\1 {J 7' I~ ·iT /}, ... r I ( (_' \ ~ ~f-tn .t/1 L Un T /' J/) \ ) -CD t1 ~f"h I VKl:-h tl h. l !)o ;\----, ' -"' J I I ,, ~ r ... -=f ot&:hOalf Mo lon&-r_v '-Ji~.n --J-OtJu.'\ \ ___...,... \_, {__' (~ ) ......... ~ ~ V':J Nl ~ \~t --f:(Y\ 0 I r\ t-r -1' \ \11 d P r) ~_) v i-7YJr0 ~ I I ~ -__, ~ _j . I' / -....... _1 1 I · ___}tn ~r) lR/l6 CmrJ .~ I I,_,_ 10 JJ~J \ \ tlU-S-t- \/ ... ' I I "' J r ), \-7-t:::\ ~ / JU f'L~\.1 ~ ~·-t -ll£-1/ k']_, ~/]_~ . /I '""'. ...... ' I ( I I ~~ Vt~--t-· rfrltDI ·1nv ThA ct-l 1J2A _l -1 I ...J I~· .-/'\11 ., {\ ·~') { )J,&h \u v\r1-UJJ l~l 5 1 --t:fJOJV~ t , ~i L u,-fa_t:L;\ ......... ._... I I -I I ~ I 7 ~~ 1/\.(\ 1--t-V'l+f'Yle_J\ ( 'I ~~ "--" - "---"" ..... ///J . I Received by: ~r ~!0.-/\ ?in,} J Lt.JM (tf/@t-1-Title: Person In Charge/ Owner (signature) " Inspected by: ·~ (signature) l'h411~ t-:1Vl~ ~,r Y ~ Samples: Y N #collected Form EH-06 (Revised 09-2015)