HomeMy WebLinkAboutSTICK DOG 2018.02.01riiiiiiV
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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
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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 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
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Compliance Status
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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
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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
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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
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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
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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
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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
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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
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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) -
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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:
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