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
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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
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TEMPERATURE OBSERV A ONS ./
Item/Location Temp Item/Location Temp Hem/Location Tfmp
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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:
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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) ~'
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