HomeMy WebLinkAboutDELTA DELTA DELTA 2018.03.08Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'1.STE:lHIO'\'S FRWY.,R\1607,DALLAS,TX 75207 21-1-819-2115 FAX:21-1-819-2868
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I Time out:-ricenSCfPermit if q('LI'~I Est.Type I Ri,k Category Page L of__!---
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P,ItI'Pf-se of nspeetion:I I I-ComDliance I '-'f"2-Routine I I 3-Ficld Investi!!ation I I 4-Visit I I 5-0ther TOTAUSCORE
EstaL'Z~n\N-¥,e:Lk I'\l)_0 \.~1~,ntactJowner Name:J *:"iumber of Repeat Violations:__r:;)(:d-.";v ['I.i RI --,/Number of Violations COS:----
Ph~)(d~r~s:~l ~'\I-~("rS rh...\-l3 Ci!Y(COTf·~".Zi~Ihohe:'_)Follow-up:Yes
H.i l(v ~i I j (_~\:-"'0 (circle one)\.:/
Compliance Status:Out =n~ompliance IN =in compliance 1\"0~tJlbserved NA =not applicable COS =corrected on site R =repeat violation
Mark the aoorooriate noints in the OUT box for each number~d item Mark .,/'a chec mark in aoorooriate box lor 11\".:\"0.NA.COS Mark an asterisk'*'in appropriate box for R
Priority Items (3 Points)violations Re aire Immediate Correctil'e Action 1I0t to exceed 3 days
Compliance Status ComDliance Status
0 I N N C Time and Temperature for Food Safety R ()I N :-c R
U N /A 0 lJ N 0 A 0 Employee Health
T S (F =degrees Fahrenheit)T S
\.//I.Proper cooling time and temperature /12.Management.lood employees and conditional employees:
knowledge,responsibilities.and reporting
I /1 2.Proper Cold Holding temperature(41 of/45°F)/13.Proper use of restriction and exclusion;No discharge from
eves.nose.and mouth
-IA';'3.Proper Hot Holding temperature(135°F)Preventin!!Contamination by Hands
..IV 4.Proner cookin£!time and temperature 1//14.Hands cleaned and orooerlv washedJ Gloves used properly
/V 5.Proper reheating procedure for hot holding (165°F in 2 ~
15.]\;0 bare hand contact with ready to eat foods or approved
Hours)alternate method properly followed (APPROVED Y N )
/6.Time as a Public Health Control:orocedures &records liighlv Susceutible Pouulations
I Approved Source ~
16.Pasteurized foods used:prohibited food not offered
Pasteurized eg!!s used when reauired
/,7.Food and ice obtained from approved source:Food in I
good condition,safe,and unadulterated;parasite Chemicals
destruction /
I 8.Food Recei\'ed at proper temperature I 17.Food addittves:approved and properly stored:Washing Fruits
&Vegetables
/Protection from Contamination ('18.Toxic substances nronerlv identified.stored and used
/9.Food Separated &protected.prevented during food Water/Plumbing
.,/preparation.storage.display,and tasting /
K /10.Food contact surfaces and R:t';;t~btt tlet'ii ,d ("~./19.Water from approved source;Plumbing installed:proper
Sal1ltlzed at oom/tem r,ur \I backflolV device
w/II.Proper disposition of returned,pr~iously served or ./20.Approved SewageJWastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points violations Re~/lire Corrective Actio"with ill 10dOl'S
0 I N N C R ()I N 1'1 C R
U N )'A 0 Demonstration of Knowledge/Personucl U N 0 A 0 Food Temperature Control/Identification
T S T S
,.//21.Person in charge present.demonstration of knowledge,/27.Proper cooling method used;Equipment Adequate to
and perion11 duties/Certified Food Manager (CFM)Maintain Product Temoerature
/22.Food Handler}no unauthorized nersonsJ oersonnel /28.Proper Date MarkinQ and disnosition
/Safe Water,Recordkccping and Food Package /29.Thermometers provided.accurate.and calibrated:Chemical/
Labelin!'/Thermal test strios
V V 23.Hot and Cold Water available:adequate pressure,safe /Perm.!!R'quiremeqt,Prerequisite for Operation
1/24.Required records available (shellstock tags;parasite .{/30.(.
!h1?,,~P+~[\t~~t &Valid)destruction):Packal!ed Food labeled Food Br;1
m Conformance with Approved Procedures U ensils,Equipment,and Vendingvr25.Compliance with Variance,Specialized Process,and I 31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized
processinf:!methods:manufacturer instructions supplied.used
/
Consu mer Advisory I 32.Food and Non-tood Contact surfaces cleanable,properly,designed.constructed.and used
vi'26.Posting of Consumer Advisories:raw or under cooked /33.WarclVashing Facilities:installed.maintained.usedJ
foods (Disclosure/Reminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facility provided
Core Items (1 Point)VitllarioJlS Real/ire Corrective Actioll Not to Exceed 90 DaJ's or Next Illsoectioll.J~7Iic"el'er Comes First
0 I N N C R 0 I N N C R
U N 1A 0 PreHntion of Food Contamination u N 0 A 0 Food Identification
T s T /S
il,34.No EI idcnce of Insect contamination,rodenVother /'41.0riginal container labeling (Bulk Food)
animals
V I 35.Personal Cleanliness/eating.drinking or tobacco use /Physical Facilities
,II /36.Wiping Cloths:oroperly used and stored ,42.Non-Food Contact surfaces clean
V 37.Environmental contamination ,43.Adequate ventilation and lighting:designated areas used
V 38.Approved tha\\ing method /44.Garbage and Refuse prooerlv disposed;facilities maintained
/Proper Use of Utensils /45.Physical facilities installed.maintained.and clean
V /39.Utensils.equipment.&linens:properly used.stored.,/46.Toilet Facilities:properly constructed.supplied.and clean
dried.&handled/In use utensils;oroperlv used,40.Single-service &single-use articles:properly ,tored 47.Other Violations./and used ,
Receiyed by:~Cb'(l c;-OLl',l~vC p~~(~~(1 j 1!ttl tVJ:f1 Title:Person In Charge/Owner
(signature')
Inspect~~-k !}-.,\,-..Zl llll~ll~1 (IIU
P'rint:~\/Business Email:
(signature
Form EH-06 lsed 09-2C115 -
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N,STEM;\IO~S FRWY"R:VI607,DALLAS,TX 75207 21.t-819-2115 FAX:21.t-819-2868
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Item/Location Temp Itcm/Locallon Temp Item/Loc:i'iion Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN I SPECT[ON OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENT[ON [S D[RECTED TO THE CO DITIO S OBSERVED AND
umber NOTED BELOW:
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Received by:*1~,t{f;l ,1)Jt/l\~Print:,1,(12(j (]h :.\(17 {r Title:Person In Charge/Owner
(signalure),1
Inspected rr:._"I "I \)..../_hl,v1,+~1'(~I(signature)1 J I \V\\\~I J Samoles:Y N #collected
Form EH-06 ("f!~5.ed 0 -2015)I "I