HomeMy WebLinkAboutRS HYER ELEMENTARY 2018.02.28Dallas County Health and Human Services-Environmental Health Division
Retail Food Establishment Inspection Report
2377 ~-STE:\·1:\-10!\S FRWY .. R:VI607, DALLAS, TX 75207 214-819-2115 FAX: 21-t-819-2868
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~:1 z r "ZIDTtin: I Time out: ~ense/Permit # I Est. Type I Risk Category Pagel of _j
Purposeofln'spection: L J 1-Compliance [ ~"f" 2-Routine [ J 3-Fieldlnvestigation [ ] 4-Visit [ J 5-0ther TOT~ORE
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Compliance Status: Out= not in compliance lN =in compliance~:= not observed NA =not applicable COS = corrected on site R =repeat violation
Mark the appropriate points in the OUT box for each numbered item Mark •./• a checkmark in appropriate box for IN. NO. NA, COS Mark an asterisk' * 'in appropriate box for R
Compliance Status
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U N 0 A 0
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Priority Items (3 Points) violations Re uire Immediate Corrective Action not to exceed 3 days
Time and Temperature for Food Safety
(F =degrees Fahrenheit)
I. Proper cooling time and temperature
2. Proper Cold Holding temperature(41°F/45°F)
3. 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, storage. display. and tasting
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10. Food contac;t ~~SJI.t\tlt~urt'fl.bleJ : Cle~n_ed al)d ; ,
Sanitized at I 75 -ptfrl',ftempera~~ .tr\d.V\1 u~
I I. Proper disposition of returned, previously served or
reconditioned
Compliance Status
0 I N N C
U Nll A 0 T S
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Employee Health
12. Management, food employees and conditional employees:
knowledge, responsibilities, and reporting
13. Proper use of restricti on and exclusion; No discharge from
eyes. nose. and mouth
Preventing Contamination by Bands
14. Hands cleaned and properly washed/ Gloves used properly
15. No bare hand contact with ready to eat foods or approved
altern ate method properly followed (APPROVED Y N )
Highly Susceptible Populations
16. Pasteurized foods used; prohibited food not offered
Pasteurized egjls 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
disposal
Priority Foundation Items (2 Points) violations Re 11ire Corrective Action within 10 days
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R OINNC R Ol,NC
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U N 1 Ql A 0 Demonstration of Knowledge/ Personnel u N A o Food Temperature ControV ldeutificatlon ~~~·/'~}-~~54-~~--~~--------~----~--~--~~-+--1 ~Tt-~~~~~54-~~----~----~~~~~~--~~----------t--i •!v 21 . Person in charge present, demonstration of knowledge, V 27. Proper cooling method used; Equipment Adequate to
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"' and perform duties/ Certified Food Manager (CFM) / Maintain Product Temperature
\/ 22. Food Handler/ no unauthorized persons/ personnel y / 28. Proper Date Marking and disposition
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Safe Water, Record keeping and Food Package "'/ 29. Thermometers provided, accurate. and calibrated; Chemical/
Labeling Thermal test strips
;23. Hot and Cold Water available; adequate pressure, safe
V 24. Required records available (shellstock tags; parasite
V destruction); Packaged Food labeled
Conformance with Approved Procedures
/25. Compliance with Variance. Specialized Process. and
HACCP plan; Variance obtained for specialized
processino methods; manufacturer instructions
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Permit Requirement, Prerequisite for Operation
30. Food Establishment Permit (Current & Valid)
Utensils, Eq,uipment, and Vending
31. Adequate handwashing facilities: Accessible and properly
supplied, used
Consumer Advisory ., / / 32. Food and Non-food Contact surfaces cleanable, properly
_,. / designed, constructed. and used
tV 26. Posting of Consumer Advisories; raw or under cooked / 33. Warewashing Fac ilities; installed. maintained, used/ 1 foods (Disclosure/Reminder/Buffe t Plate)/ Allergen Label "' Service sink or curb clean in!! facility provided
Core Items {l Point) Violations Require Corrective Action Not to Exceed 90 Days or Next l11spectio11, Wllicllever Comes First
I N N c
0 s Prevention of Food Contamination R ~ ~ ~ ;:., g Food Identification N 0 A
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34. No Evidence of Insect contamination, rodent/other
animals
35. Personal Cleanliness/eating. drinking or tobacco use
36. Wiping Cloths; properly used and stored
37. Environmental contamination
38. Approved thawing method
Proper Use of Utensils
:}ff U ensils, equipment. & linens.i,.Pfflllerly used. stored,
;flried.l& handled/ In use utensilS: pro~erly used
40. Sihgle-service & si~JI'e artiylfs; properly stored
and sed ( lf ./
T / S v 41 .0riginal container labeling (Bulk Food)
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Physical Facilities
v 42. Non-Food Contact surfaces clean
·v/ 43. Adequate venti lation and lighting; designated areas used
-.// 44. Garba!!e and Refuse properly disposed: fac ilities maintained
.// 45. Physical facilities installed, maintained. and clean
46. Toilet Facilities; properly constructed, supplied. and clean
47. Other Violations
Received by:
(signature)
Print:
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Title: Person In Charge/ Owner
Inspected by: 'rJij"' 1"....,. \'\ r-..-..
(signature) *"'' . r rt ~01
Form EH-06 (Revisec 09-2015)
~rint:
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I Business Email:
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