Loading...
HomeMy WebLinkAboutZOE'S KITCHEN 2018.02.27Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N. STDI:H ONS FRWY., R:\-1607, DALLAS, TX 75207 21-t-819-2115 FAX: 21-t-819-2868 l ./'7 Zc2-:H7d\~Ye in : I Time out: yicense/Permit # I Est. Type I Risk Category Pagel_ of _.!?- Pur ose of Inspection: L J !-Compliance fVJ 2-Routine r 3-Field lnvestioation 1 J 4-Visit l J 5-0ther T()'f A'II{SCORE Est~-~:;e:~ I -h:!tte_ n I Contact/Owner Name: .I * :>lumber of Repeat Violations: __ / 0) ./ :\'umber of Violations COS: -- Physic 1,l)l t~l r\, v r-ft~City/lt(A i ILVSYh ~~~{;e:r') I Follow-up: Yes No (circle one) Compliance Status: Out= not in compliance IN = in compliance l'l~not observed NA =not applicable COS = corrected on site R =repeat viola~ Mark the appropriate points in the OUT box for each numbered item Mark './' a checkmark in appropriate box for IN, NO,_!'iA, COS Mark an asterisk ' * ' in appropriate box for R Priority ltems_(3 Points) violations Re uire Immediate Corrective Action not to exceed 3 days Compliance Status Compliance Status 0 I fo ~ c Time and Temperature for Food Safety R 0 I ~ N c R u N 0 u A 0 Employee Health T s (F =degrees Fahrenheit) T s { I l. Proper cooling lime and temperature v' 'J 12. Management, food employees and conditional employees; I knowledge, responsibilities. and reporting ·J. ~ 2. Proper Cold Holding temperature( 41 °F/ 45°F) v I 13. Proper use of restriction and exclusion; No discharge from eyes, nose, and mouth i/J I 3. Proper Hot Holding temperature( 135°F) I Preventing Contamination by Bands " 4. Proper cooking time and temperature Ill II 14. Hands cleaned and properly washed/ Gloves used properly V..; 5. Proper reheating procedure for hot holding ( 165°F in 2 vf 15. No bare hand contact with ready to eat foods or approved Hours) ' alternate method properly followed (APPROVED y N ) -1 6. Time as a Public Health Control: procedures & records I Hiehlv Susceptible Populations I Approved Source .If 16. Pasteurized foods used; prohibited food not offered Pasteurized egps used when required . J 7 . Food and ice obtained from approved source; Food in good condition. safe, and unadulterated; parasite Chemicals destruction / 8. Food Received at proper temperature y ..; 17. Food additives; approved and properly stored; Washing Fruits & Vegetables I Protection from Contamination Jl I 18. Toxic substances properly identified, stored and used I :X 9. Food Separated & protected, prevented during food I Water/ Plumbing ./1 preparation, sto IY. and tasting \1 /v 10. Food1t"20Qaces~'eReturna~~tleanedi{\ \ I/ I 19. Water from approved source; Plumbing installed; proper Saotttzed at ppm emperatur lA nl back flow device ,I 11 . Prope ~turned, previousfYServed or ·.1 20. Approved Sewage/Wastewater Disposal System, proper reconditioned disposal Priority Foundation Items (2 Points violations Re uire Corrective Actio11 withi11lO days 0 I N N c R 0 I N N c R u N 0 A 0 Demonstration of Knowledge/ Personnel ~ N/? A 0 Food Temperature ControV Identification T s s ~-t/ 21. Person in charge present, demonstration of knowledge, II If 27. Proper cooling method used; Equipment Adequate to and perform duties/ Certified Food Manager (CFM) Maintain Product Temperature v 22. Food Handler/ no unauthorized persons/ personnel I / 28. Proper Date Marking and disposition / Safe Water, Recordkeeping and Food Package v / 29. Thermometers provided, accurate. and calibrated; Chemical/ Labeling Thermal test strips ./ v 23. Hot and Cold Water available: adequate pressure, safe / Permit Requirement, Prerequisite for Operation v 24. Required records available (shellstock tags; parasite { 30. Food Establishment Permit (Current & Valid) destruction); Packa~ed Food labeled Conformance with Approved Procedures Utensils, Equipment, and Vending 1 25. Compliance with Variance, Specialized Process, and v 31. Adequate handwashing facilities: Accessible and properly HACCP plan; Variance obtained for specialized '/ supplied, used ~ pJocessing methods; manufacturer instructions / Consumer Advisory ~ r{ v 32. Food and Non-food Contact surfaces c~e, properly / designed, constructed. and used .{ 26. Posting of Consumer Advisories; raw or under cooked I 33. Warewashing Facilities; installed, maintained, used/ foods (Disclosure/Reminder/Buffet Plate)/ Allergen Label Service sink or curb cleaning facility provided Core Items (I Point) Violations Require Corrective Action Not to Exceed 90 Days or Next Inspectio11, Wllicltever Comes First 0 I N ~ c R 0 I ~l/ c R u N ~ 0 Prevention of Food Contamination u N 0 Food Identification T s T s v t'/ 34. No Evidence of Insect contamination, rodent/other i/ 4l.Original container labeling (Bulk Food) animals v 35. Personal Cleanliness/eatinu, drinking or tobacco use /I Physical Facilities ,f / 36. Wipino Cloths; properly used and stored , 42. Non-Food Contact surfaces clean IX v 37. Environmental contamination ., 43. Adequate ventilation and lighting; designated areas used ../ 38. Approved thawing method I / 44. Garbage and Refuse properly disposed: facilities maintained /_ A Proper Use of Utensils ')( j 45. Physical facilities installed, maintained. and clean IX' ~ I 39. Utensils, equipment. & linens: properly used, stored, v 46. Toilet Facilities; properly constructed, supplied, and clean dried, & handled/ In use utensils; properly used v 1/ 40. Single-service & single-use articles; properly stored 4 7. Other Violations and used \ / ........ Received by:(l \~~A Print: -\\1~{\~, 2.MK , Title: Person In Charge/ Owner (signature) ~ -r\ Inspect~~ IV'IAG ~ n . l-\11 ~~u Print: Business Email: (signature Form EH-06 (Revised 09-2015) \ I Dallas County Health and Human Se rvices -Environmental Health Division Retail Food Establishment Inspection Report 2377 N. STEMMONS FRWY., RM 607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-2868 E1;Vll(~e\t\ t+fhw I PhCPmfT~\n ~Lt ;~~I T~a;eLl.l .. ~n1~~e/Permit # I Page _f of---<::: TEMPERATURE OBSERV A ONS ./ Item/Location Temp Item/Location Temp Hem/Location Tfmp I 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: I\ I"' I ...---I "' I . I I \ I 11 l Vf '""J11J\Lc)l \ \--rJ\T~ L~ )G l V)\ n tnO~{y l o ~~ on tiLDv '""' l I ,-..., / I A ....---\JIAIJ ~\XU &J\ -~s·~ --I Vl vCthti~Tu/ \ "'\ r· (). ' ~~ {~ (__, V' ~ "' 51 ·.vo m~----rr?J YhiJJ rv ('AI<:'l{lU [/ U ~-161~-1 ~ .-H) ~· t fi.PYl+ n h \I'\ \ (~ (on-n m 'Ilk'\ n ()~"'-._.) I ,~ I ··J """' /\r {\ 1 II \...j ·'\ ( J LA(\ -f-1[)\y ~ 2) 1 t L-/irtr· f rYJt"'>t£ n+1Cn --....... r { ( ' --\()~ cT --tnoQ ct£b~ n. ' ~ ,. /\ ~-j l lliin fr7t\ v11 l1n rr f ( ( VY¥1( h l·Vl0 ( /n c:_, .. ~ ' '-' - ~ , ~ -\ n Y\cot-~-hJ\ o rn1 rYJ (J1!l ·~V\O .~ ['yj fill n ·TiJ[fJJ_ . ../ -- I I ~~ \ Received by: ) f\(l ~ (\ Print: \~t-;: Title: Person In Charge/ Owner (signature) ', I /"> II Inspected by: 4\ IJ!lA(IlfJ t-i,"J1 ~ Pr~nt/U ..__, ~ (signature) Samples: Y N #collected Form EH-06 (Revise~ 015) ~' f-