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HomeMy WebLinkAboutSTICK DOG 2018.02.01riiiiiiV I /38"'CO LlV'i~lN ·J3J.~l. ~ Dallas County Health and Human Servick.-Environmental He;JtDiJi.s'lM~r-0)~ ~ Retail Food Establishment Inspection Report 2377 :"i. STEM.\'IONS FRWY., R.\1 607, DALLAS. TX 75207 214-819-2115 rJ t,t819-~ Qe_;vrVv\_l-f--- 1 Time out: I License/Permit# Purpose Iff Inspection: L J )-Compliance I J 2-Routine r l 3-Field lnvestieation [ l 4-Visit I V I 5-0tber i~J1:'T AUSCORE I *.''lumber of Repeat Violations: __ ./ Number of Violations COS: __ ~ Compliance Status: Out= not in compliance h =in compliance 0 =not observed A = not applicabl~ 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 ast~risk • * · in appropriate box for R Compliance Status 0 I N N C U N 0 A 0 T S \1 I II I I / Priority Items {3 Points) violations Re uire Immediate Corrective Action not to exceed 3 days Time and Temperature for Food Safety (F =degrees Fah.renheit) 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 R Compliance Status 0 I N N C ~ N? A ~ / / I "' I Employee Health 12. Management, food employees and conditional employees; knowledge, resp_onsibilities. and reporting 13. Proper use of restriction and exclusion; No discharge from eyes, nose, and mouth Preventing Contamination by Rands 14. Hands cleaned and prop!Xiy washed/ Gloves used properly R 5. Proper reheating procedure for hot holding ( 165°F in 2 Hours) 15. No bare hand contact w~~af.~~o eat foo%_ or ap~rq9e~ .... J l alternate method properly f~WII (}'\/P~\fEP-..._~V/£1': .A / il v I v / / v ,I r// I' II 0 I N N u N 0 A T / v v' t.,....V 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 I 0. Food contact surfaces and Returnables ; Cleaned and Sanitized at ppm/temperature I I. Proper disposition of returned, previously served or reconditioned Priority Foundation Items (2 Points C R o Demonstration of Knowledge/ Personnel s " / 21. Person in charge present, demonstration of knowledge, and perform duties/ Certified Food Manager (CFM) 22. Food Handler/ no unauthorized persons/ personnel Safe Water, Recordkecping and Food Package LabeJina 23. Hot and Cold Water available; adequate pressure, safe l l l / / 16. Pasteurized foods used: prohibited tood 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 diS[lOSal violations Re 11ire Corrective Actio11 within 10 days 0 I N N C UNQ;AO T / S / v 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 Requireme~requisite for Operation R 24. Required records available (shellstock tags; parasite destruction); Packaged Food labeled 30. Food Establishment t1 rmlt Jfkent~~idV)( ..(/~ j ·It- Conformance with Approved Procedures 25. Compliance with Variance, Specialized Process, and HACCP plan; Variance obtained for specialized processing methods: manufacturer instructions Consumer Advisory I I Utensils, Eq~cn\, and Wnll!ngf 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 pr under cooked 33. Warewashing Facilities; installed, maintained, used/ foods (Disclosure/Reminder/Buffet Plate)/ Allergen Label V Service sink or curb cleaning facility provided Core Items (l Point) ViolatioiiS Require Corrective Action Not to Exceed 90 Do •s or Ne:r:tlnspectio11, Wlticllever Comes First 0 I N N C U N 0 A 0 T S v/ Prevention of Food Contamination 34. No Evidence of In sect 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 39. Utensils, equipment. & linens; properly used. stored, dried. & handled/ In use utensils;_properly used 40. Single-service & single-use articles; properly stored and used Received by: ) VA'/ ~ (Signature) / j -:'II/ l Inspected by;:--. (\ 1 \ (signature) f... D'-... t//\,C .I~ (~\~ Form EH-06 (~ l-8§1t015) - R 0 I N N C U N 0 A 0 T S Print: Print: I Food Identification 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 Reti.tse properly disposed: facilities maintained 45. Physical facilities installed. maintained. and clean 46. Toilet Facilities: properly constructed, supplied, and clean 4 7. Other Violations Title: Person In Charge/ Owner Business Email: I R