HomeMy WebLinkAboutSHORT STOP 2018.02.26Dallas County Health and Human Services-Environrmma:t::ll!e.~al\lth.X~io~ -~~
Retail Food Establishment Inspection Report
2377 :'>/. STE.Vl:\IONS FRWY., R\1 607, DALLAS, TX 75207 21~-819-2115 FAX: 214-819-2868
/ I I L: 7_(.p /z_ )r~: I Ti me out: ~ License/Permit # I Est. Type 17Category Page~ of~
Purpl se of Inspection: L J !-Compliance [I;" I 2-Routine r l 3-Field lnnsti!lation r l 4-Visit r 7 1 5-0ther TOTAUSCORE
Establ~· ~e'"\nt*at e: ~Q I Contact!Owner Name: I *:\'umber of Repeat Violations: __
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Compliance Status: Out= not in compliance IN = in compliance ~=not observed NA =not applicable' COS~ corrected on site R =repeat violation
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Compliance Status
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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
destru ction
8. Food Received at proper temperature
Protection from Contamination
9. Food Separated & protected, prevented during food
preparation, star nd tasting
10. Food con~<(:Hu~ces and ~~umables; Cleaned and
Sanitized a(( --;._)ppm/temP,erature
II. Proper dt a, previously served or
reconditioned
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Priority Foundation Items (2 Points
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, Record keeping and Food Package
Labeling
23. Hot and Cold Water available; adequate pressure, safe
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Compliance Status
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Employee Health
12. Management, food employees and conditional employees;
knowledge. responsibilities, and reporting
13. Proper use of restriction and exclusion; No discharge from
eyes, nose, and mouth
Preventinl! 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 )
Hi2hlv 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
& 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
violations Re~ 11ire Corrective Actio11 within 10 days
0 I N N C
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Food Temperature ControU 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 1
Permit RequirementrPfer~~¥ 'P~t/¥
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v 24. Required records available (shellstock tags; parasite
destruction); Packaged Food labeled
Conformance with Approved Procedures
30. food Establishment Permit (Cu~al~ ( f> __ all2. ")
Utensils, Equipment, and Vending r
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25. Compliance with Variance, Specialized Process, and
HACCP plan; Variance obtained for special ized
. processing methods; manufacturer instructions
Consumer Advisory
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/ButTe! Plate)/ Allergen Label V Service sink or curb cleaning facility provided
Core Items (I Point) Violatio11s Require Corrective Action Not to Exceed 90 Days or Next Inspection, Whiclre•·er Comes First
R 0 I N N C
Prevention of food Contamination u 0 A o food Identification
34. No Evidence of Insect contamination. rodent/other
animals
35. Personal Cleanliness/eatin!!, drinking or tobacco use
36. WiQin& Cloths; properly used and stored
37. Environmental contamination
38. Approved thawine method
Proper Usc of Utensils
39. Utensils, equipment. & linens; properly used, stored,
dried, & handled/ In use utensils; properlv used
40. Single-service &)l!:gle-use articles: properly stored
~lid't~d I '\ /""'
T / S
/ 41.0riginal container labeling (Bulk Food)
Physical Facilities
42. Non-Food Contact surfaces clean
43. Adequate ventilation and lighting: designated areas used
/ 44. Garbage and Refuse properly disposed; facilities maintained
/ 45. Physical facili ties installed, maintained, and clean
46. Toilet Facilities; properly constructed, supplied, and clean
47. Other Violations
Print:' I AN iS w~-~ Title: Person In Charge/ Owner
lnspected)!'f:J .'"'\LI \ ,..,.
(signature)V V ('~ .I"-,·'(\
Print: Business Email:
Form EH-06 ~0912015)
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Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N. STEM:\10NS FRWY., RM 607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-2868
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' TEMPERATURE OBSERVATIONS
Item/Location Temp I tern/Location Temp I tern/Location Temp
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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: 1 1 J I) ~.J-
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Received by: ( ( 1 ~~t _d (Y~J() {}_( Print: JAAJ~ ~ Title: Person In Charge/ Owner
(signature) • 1'J (-..._ . /1 · " Inspect:~~ (s1gna1ure M\l~ h ,Vl.V t\1{_( ~ Ptt: Samples: Y N #collected
Form EH-06 ~ed 09-2015) '-"' ~