HomeMy WebLinkAboutKB'S BRATS 2018.03.20[)K k ()?j/rnrt-''
Dallas County Health and Human Services -Environmental Health Division r"-'f
Retail Food Establishment Inspection Report
~2377 ;-.;.STDI:\10;-';S FRWY.,R.\I 607.DALLAS,TX 75207 214-819-2115 FAX:21-1-819-2868 LL0 c\L'+rr
D9)11)'W\Tr in:I Time out:I License,Permit ti I
Esl.Type
I
Risk Category Page _:of __:j
/'....----....
Purp'se of Insoection:I I I-Comoliance I I 2-Routine I I 3-Field In\Csti~ation I I 4-Visit I ,A"SoOther TifT A usca RE
Estab\~T~a;:Dv?)-t-::::,I Contactl~lA:i+-
f .M :\Iumher of Repeat Violations:__III~C\l1V\.h r~~r of Violations COS:--
tom~~~~S -.Y:x flUt C&S!Lty
L.-.~~~~~~kr7~iLf'\iI '1~-()...1~~IOW-UP:Yes \u/lO.r'"tVI,?.'(circle one)
~t -~~:~R =repeat violat;-;;;;--Coml nee Status:Out =not in compliance IN =in compliance ;\0 =not obsel .'I ta'0 -corrected on site
Mark the appropriate p,Isin the OUT box for each numbered item Mark'./·a checkntark in a t~x ~1~1~OS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violations Reauire Immediate Correctil'e Action not to exceed 3 days
Compliance Status Compliance Status
0 I N N C Time and Temperature for Food Safety R 0 t :"I "C R
u N7 A 0 t:N 0 A 0 Employee Health
T /'S (F =degrees Fahrenheit)T S
CI 1/I.Proper cooling time and temperature /•...I~.Management.food employees and conditional employees;
knowledge,responsibilities.and reporting
V II 2.Proper Cold Holding temperature(.j I°F/45°F)/13.Proper use of restriction and exclusion:No discharge from
/eves.nose.and mouth
iI /3.Proper Hot Holding temperature(135°F)"Preventinl!Contamination by Rands
I"""v /4.Proper cooking time and temperature /"1 14.Hands-Z1'eaned and nronerlv washed/Gloves used properly
_;II 5.Proper reheating procedure for hot holding (165°F in 2 .r 15.No bt~tlt.tt\r~~~fltHours)altemate Ilet 0 "\d A P 0 )
./6.Time as a Public Health Control:procedures &records /'C.7 -Aiphly Suscentlhle POllulations
Approved Source l'16.Pasteurized foods uscd;prohibited food not offered-Pasteuri7ed egQS used when reauired
V 7.Food and ice obtained Irom approved source;Food in
1/V good condition,safe.and unadulterated:parasite Chemicals
/destruction
1/8.Food Rccei\"ed at proper temperature l'17.Food additives:approved and properly stored;Washing Fruits
&Vegetables
/'"Protection from Contamination -r 18.Toxic substances proDerlv idcntified.stored and used
j"V V 9.Food Scparated &protected.pre\'ented during food Waterl Plumbing
/preparation.storage.display,and tasting "..;"IO.Food contact surfaces and Returnables;Cleaned and ,/19.Water frOl11approved source;Plumbing installed;proper,Sanitized at ppm/temperature backOow device
VV II.Propcr disposition of retumed.previously served or ./20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points Iviolations Re<"ire Corrective Actio"lVithill 10 days
0 I N roo c R 0 I N :"I C R
U N 0 A 0 Demonstration of Knowledge/Personnel U N 0 A 0 Food Temperature ControU Identification
T S T ./S
L-/'21.Person in charge prcscnt.demonstration of kno\\·ledge.,/27.Proper cooling method used;Equipment Adequate toVandperformdutieslCertifiedFoodManager(CFM)/Maintain Product Temoerature
eV 22.Food Handler/no unauthorized persons!personnel "28.Pro Del'Date Marking and disposition
Safe Water,Rccordkeeping and Food Package /'29.Thermometers provided,accurate.and calibrated;Chemical/
/Labelittl!,/Thermal test strips ,
••...IP.Hot and Cold Water available:adequate pressure.safe Permit Requ~t,Prerequisjte for Operation
V 24.Required records available (shelistock tags;parasite 30.Food Establishm;Ct pcH~cur~a~.A)VY\\
""destruction);Packagcd Food labeled
1/Conformance with Approved Procedures /Utcnsi~uiptltcnt,and Vendi~gvr25.Compliance with Variance,Specialized Process.and /31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized
processing methods:manufacturer instructions suppl ied.used
V Consumer Advisory /32.Food and Non-food Contact surfaces cleanable.properly
/I,designed,constructcd.and used
"1 26.Posting of Consumer Advisories;raw or under cooked /33.Warewashing Facilities;installed,maintained.used/
foods (DiSClosure/Reminder/Buffet Plate)1 Aliemen Lanel Service sink or curn cleaning facility orovided
Core Items (I Point)ViolatiollS Reqllire Corrective Action Not to Exceed 90 Dal's or Next IIIsTJectioll,Wlticl,el'er Comes First
0 I N N C R 0 I N N C R
U N /A 0 Prevention of Food Contamination U N 0 A 0 Food Identification
T s T '"s
IV V 34.No Evidence of Insect contamination.rodent:other /1/41.0riginal container labeling (Bulk Food)
animals
//1/35.Personal Cleanliness/eating.drinking or tobacco use Physical Facilities
,/'_/36.Wiping Cloths:pronerlv used and stored ./42.Non-Food Contact surfaces clean
V V 37.Environmental contamination ./43.Adequate ventilation and lighting:designated areas used
i_.,v 38.Appro\ed thawing method ~V 44.Garbage and Refuse nrooerlv disposed;facilities maintained
~Proper Use of Utensils .;'45.Phvsical facilities installed.maintained,and clean
".v 39.Utensils.equipment.&linens;properly used,stored.V 46.Toilet Facilities:properly constructed.supplied.and clean
V dried,&handied/In lise utensils;properly used /
...V 40.Single-service &single-use artiCles:properly stored
47~e~to~~d~Diu&ifJr.t ()\-k£V"and used
Received by;//JJ;f~W /Ci..,.:;r-Print::.f,'"11 1 I-/u soy Titler Person In Charg~/Owner
(signature)
Inspected ~\Mll'~(/'n~-+il-h_If <;Print:Business Email:
(signature)
Form EH-06 Revfsed 9-2015 I