HomeMy WebLinkAboutAVOCADO FROM MEXICO 2018.03.26Dallas County Health and Human Services -Environmental Health Division
R '1 F d E br h I R~W'etal 00 sta IS ment nspectlOn eport f'\.
2377 :\.STDIMO:\S FRWY.,R\I 607,DALLAS,TX 75207 21.t-819-2115 FAX:214-819-~b'.k--tr)~
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~?lnJ12'i7 I Time out:I License/Permit #
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I Esl.Type /cat~gory r=iof_j
Purpos of Insp~ction:I I I-Compliance I I 2-Routinc I I 3-Fiela.m<stloJrtinn _I I I 4-Visit I vI 5-0ther 'fOT A I J~rORE
Establishm~
Na;l~(A/\~-h"YVI ~I.~~o~actl(~lcr ame:V _\(~__.~~l11ber of Repeat Violations:__V'1))\\.11 iJL.I'./i'iumbcr of"iolations COS:__
Physical A~~l)\)\)\IM I C:_u CrY)~Hr i,r~hone:r J'2 '3)77_~~~I~?i;(1 VI 1\0 hi,1\c'·c o.)
Compliance S'(atus:'Out =nok.,compliance ~=~n compliance ~~t ob cned NA =not applicable cds =corrected on site R =repeat violation
Mark the appropriate points in the OUT box for each numbered item Mark ,./.a checlv1mk in appropriate box for 1:\'.1\'0.NA.COS Mark an ast~risk '*.in appropriate box for R
Priority Items (3 Points)violations Re uire Immediate Corrective Action 1I0ttO exceed 3 days
Compliance Status Compliance Status
0 I N N C Time and Temperature for Food Safety R 0 I N ..•C R
U N 0 A 0 U ~0 A 0 Employee Health
T /'s (F =degrees Fahrenheit)T S
(//'_/'
I.Proper cooling time and temperature ,,/12.i\.lanagement.food employees and conditional employees:..,.,./knowled!!e.resoonsibilities.and reoorting
L,./2.Proper Cold Holding temperature(41 °F/45°F)..,.,.13.Proper use of restriction and exclusion;No discharge from
//-eves.nose.and mouth.,..../3.Prnner Hot Holding temoerature(U5°F)/Preventin"Contamination bv Hands
..//'Proper cooking time and temperature /I ./14.Hands cleaned and oroperly washed/Gloves used properly
~~5.Proper reheating procedure for hot holding (165°F in 2 :/f 15.]\;0 bare hand contact with ready to eat foods or approved
Hours)alternate mcthod properly followed (APPROVED Y N )
Y 6.Time as a Publ ic Health Control:procedures &records Hi!!hlv Suscentible PODulations
Approved Source %16.Pasteurized foods used;prohibited food not offered
11 Pasteurized eggs used when required
/~
7.Food and ice obtained from approved source:Food in
'v good condition.safe.and unadulterated:parasite /Chemicals
/destruction
\/8.Food Received at proper temperature /17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
/Protection from Contamination Y 18.Toxic substances properlv identified.stored and used
vi V 9.Food Separated fl,--_._-,-"nrevented during food Waterl Plumbing
/preparation.s~,displav.and'b.sting~,10.Food ctll~'()eS and Returfll!bles;Cleaned and /19.Water from approved source;Plumbing installed;proper
v.'/Sanitized t ppm/temperature backflow device
v/II.Prope~.spositioll.foet .previously served or /20.Approved Sewage/Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points violations Re~"ire Corrective Actio"withill 10 dUl'S
0 I N N C R 0 I N S C R
N )A 0 Demonstration of Knowledge!Personnel v N 0 A 0 Food Temperature ControU Identification
T S T S
/21.Person in charge present,demonstration of knowledge,/'
.;-27.Proper cooling method used:Equipment Adequate toVandoerformdutieslCertifiedFoodManager(CFM),.,.-Maintain Product Temoerature
v ~22.Food Handlerl no unauthorized personsl nersonnel /28.Proper Date Marking and disposition
/Safe Water.Recordkeeping and Food Package -29.Thermometers provided.accurate.and ealibrated;Chemical/
-Labelin!1 /'Thermal test strips
I~If 23.Hot and Cold Water a\'ailable;adequate pressure.safe Jf'JiIDi!R1 ~uireme'lt,Prerequisite for Operatio~./
/24.Required records available (shellstock tags;parasite FOO~Establi.J.jent P~i9 (cu{en;.b;&~./destnlction):Packaued Food labeled 30 .
./'"Conformance with Approved Procedures "'-"'UtensiiS;'Equipmcnt,"nd Vending
{25.Compliance with Variance.Specialized Process,and /31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized .,supplied,usedprocessingmethods:manufacturer instructions
V Consumer AdviSOry /32.Food and Non-food Contact surfaces cleanable.propcrly
./,designed.constructed,and used
~
26.Posting of Consumer Advisories;raw or under cooked .,V 33.\Varewashing Facilities:installed.maintained,used/
foods (DisclosurelReminder/Buffet Plate)/Alleruen Label Service sink or curb cleaning facilitv orovided
Core Items (l Point)Violatiolls Rea/lire Corrective Actioll Not to Exceed 90 Daj's or Next111spectioll •~7Iic/lel'er Comes First
0 I N N C n 0 I N :'i C R
U N /'A 0 Prevention of Food Contamination v N 0 A 0 Food Identification
T s T .,<;
\//,r 34.No Evidence of Insect contamination.rodent/other /41.0riginal container labeling (Bulk Food)
/animals ./
v I/'35.Personal Cleanliness/eating.drinking or tobacco use /'Phvsical Facilities
."/36.Wiping Cloths:properly used and stored 42.Non-Food Contact surfaces clean~,37.Environmental contamination /'43.Adequate ventilation and lighting:designated areas used,38.ApprOl ed thawing method /,44.Garba!!c and Refuse oroperlv disposed:facilities maintained
I Proper Use of Utensils ....'l 45.Physical facilities installed.maintained.and clean
I'/39.Utensils.equipment,&linens;properly used.stored.y/46.Toilet Fr:litieSj properly constructed~~,ed.and clea~,Idried,&handledl In use utensils:properly used '1 IV'"I..<"I IA.A ".+-.l (v:
/40.Single-seAce &single-usc art~:properly stored 47.Other(~llh'6ns ';;'••c('VI ••A -21~L;and =cd ~nYYWht ,f\.YV I
Received by:..'rJ \e.----/)~print}/~o ~~Tit~~LV4V1a('i~wr1~(signature)II,/'~
Inspected ~h ./1</4_tl~H~-=pf\RPrint·t:X BUSii');::il:~3 \~
(signatu\.e)r i II_~A -
Form EH-06«E1 vise~-20~5)
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