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HomeMy WebLinkAboutLOVER'S EGG ROLL 2018.03.30\:'\Il l{tu VV\.-ijI.Lif1DallasCountyHealthandHumanServices-EnviromWa~'Health Divisioq t ~\V Retail Food Establishment Inspection Report '1 L D 2377:\.STE:\UIO;-;S FRWY .•R;\1607,DALLAS,TX 75207 21-'-819-2115 FAX:21~~?;1 _I f'lroD~ I R,sk Category Y Page _'01'_L..I Time out:.J_;.icense/Permit II I Esl.Type Purp~se of Inst eetion:I J I-Compliance I I/f I 4-Visit I I 5-0ther2-Routine I I 3-Field Investigation I I--_E_st-,a~b_lis_h_nHr([\fN')",-\a.•..•.n;_P_,-le7:""''''.,II__I._<"._-""",P-~--<Hr.A__r·~---''--rO,--,;-_C;:r-°_nt_a_ct_/o_\_v--:tle"r_N_'a_m--:e--,:..-..,,-__--.-~_.,_I~*-:-<-u-n-'b=_e-r-Of_R_C_PC_"_t_V'_iO,I,,_tio_"_S_:==--:---11:1 (~\/)"u I '"~Iv\I v';'\lumber of \'iolations COS:__- 1(-:2("}s:~({IIA l n~'lfJ\vrl Cil °n\;(~~\~Z~t4 Phfuo~I ~~lh)\~~~I~;e~~:) -Compliance Status:Jut =not in compliance IN =in compliance !'i(~t obscn'ed NA =not applicable COS =corre"ted on site R =repeat \'iola~ the aoorooriate ooints in the OUT ~or each numbered item Mark'v"a check mark m appropriate box for IX.;'1;0.XA.COS Mark an asterisk'*'in aoorooriate box for RMark Priority Items (3 Points)violations Re7llire Imnreditlte Correct;,'e Action 1I0tto exceed 3 days Comnliance Status Conlllliance StatusoIN:-;C U NVO A 0 T S o I :-;'"c L 1'1I'A 0TS R RTimeandTemperatureforFoodSafety (F =degrees Fahrenheit)Employee Health 1/I.Proper cooling time and temperature 12.,\lanagement,food employees and conditional employees; kno\\'lcd!!e.responsibilities.and reportingv, 2.Proper Cold Holding temperature(41 °F/45°F)I~.Proper use of restriction and exclusion;No discharge from eyes.nose.and mouth I 3.Proper Hot Holding temperature(135°F)/Preventing Contamination bv Hands 4.Prooer cooking time and temoerature ,/I 1..1.Hands cleaned and properly washed!Gloves used orooerly 5.Proper reheating procedure for hot holding (165°F in 2 y 15.No bare hand contact with ready to eat foods or approved Hours)/1 alternate method properly followed (APPROVED Y N 6.Time as a Public Health Control:procedures &records Highly Susceptible Populations •..~-+A_p_p_r_o_v_e_d_S_o_U_I_.c_e ~~1·l\,--'L--L-~--yL-_+~1~6=.~p~a~s~te=u~ri~z~e~dcfO~0~d~S~l~'s~e=d~;~p~ro~h~i~b~ite~d__fo_o_d__no_t_o_f_~_r_e_d _+--_fV\,..Pasteurized eggs used when requiredI7.Food and ice obtained from approved source:Food in /good condition,safe.and unadulterated:parasite /destruction / J J Chemicals/ I V 8.Food Received at proper temperature/ ,17.Food additives:approved and properly stored;Washing Fruits &Vegetables //Protection from Contamination IS.Toxic substances properlv identified.stored and used Ii 'I 9.Food Separated &protected.prevented during food preparation.stora~e,disp lay.and tasting /Waterl Plumbing 10.Food con{'~t\;urfa<;ot's md ""tJIrll?-blfS ;Cleaned and Sal1lllzcd at t .J f o0l11ft.e,ii6dFllt\irj\ ,J 19.Water from approved source:Plumbing installed:proper backflow deviceJ II.Proper dispositio,~tumed,previously served or reconditioned I 20.Approved Sewage/Wastewater Disposal System,proper disposal/ Priority Foundation Items (2 Points)violations Rei ,tire Corrective Actio"withill /0 days INN C R 0 I II~:-;C N 0 A 0 Demonstration of Knowledge/Personnel Ii l'0 A 0 I 1.1'S T,S VII 21.Person in charge present.demonstration of knowledge,'\,V 1/1/27.Proper cooling method used;Equipment Adequate to and oerform duties/Certified Food Manager (CFM)'1.1 Maintain Product Temperature ~==~~vI=~~==~==:==~=~22~.=F~0:0~d=~I~f~a=nd=l~e=r/='=10=~un=a=L=Il=ho=r=iz=t='(=lp:e=r~so=n:s=/~p~e~rs=o=n~n=e=1====:=~~~~~~+-~I~~ff--_+__4-~2~8.~p=r~o~pe~r~D~a~te~N~la~r~k~in~ga~n~d~d=i~sLPo~s~i~ti=o~n~~~__~~__~~~f--~ Safe Water,Recordkeeping and Food Package -..../29.Thermometers provided,accurate.and calibrated:Chemical! I--~__~,c_.r~~__+-L=a-,-b-,-el,,-in""!!"-+--1 Thermal test strips ,~V /_.I 23.Hot and Cold Water available:adequate pressure.safe ./ o lJ T R Food Temperature ControV Identification Permit Requirement,Prerequi ~ite for Operation ""V 24.Required records available (shellstock tags:parasite I X destruction):Packaged Food labeled ~1 30.Food Establishment permit~re ~t~fli )'7()ICr Utensils,Equipment,an i Vendin~Conformance with Approved Procedures I 25.Compliance with Variance.Specialized Process,and HAeCI'pian:Variance obtained for specialized processing methods;manufacturer instructions 31.Adequate handwashing facilities:Accessible and properly supplied.used )'/Consumer Advisory 32.Food and Non-food Contact surfaces cleanable.properly designed.constructed.and usedj 26.Posting of Consumer Advisories:raw or under cooked (v 33.Warewashing Facilities;installed,maintained.used/ foods (DisclosurefReminder/Buffet Plale)/Allen!en Label Sen icc sink or curb cleaning facility provided Core Items (l Point)Violatiolls Require Corrective Actioll Not to Exceed 90 Dal's or Next Illspectioll,W/ric/rel'u Comes First o INN C H"0 INN C U 0 A 0 Prevention of Food Contamination t.U roo 0 !0 Food Identification~T~__4~/4-__~S~-r~'_T~__4-__II'~-+~S~4-~vV 34.No Evidence of Insect contamination.rOdent/other)41.0riginal container labeling (Bulk Food) ~-+~~,~,1~-r__+-a_n_i_m_a_ls ~__<.1 r~~~--~~~---r--------------------------------------------------+--4 '"V /35.Personal Cleanliness/eatin~.drinking or tobacco use •/ "/36.Wiping Cloths:properly used and stored )( 37.Environmental contamination I'/, 3S.Appro\·ed tha\\ing method / ProneI'Use of Utensils X 39.Utensils.equipment.&finens;properly used,stored. dried.&handled/[n usc utensils:properly used R Physical Facilities 42.Non-Food Contact surfaces clean,/I 43.Adequate ventilation and ligllling:designated areas used 44.Garba!!c and Refuse properly disposed;facilities maintained /45.Physical facilities installed.maintained,and cleanII 46.Toilet Facilities:properly constructed.supplied.and cleanVI 40.Single-sen ice &single-use articles:properly stored and Ll""d 47.Other Violations Received by:Print:Title:Person In Charge!Owner (signature) Q\~..,."l10-Vh-VtInspeeledb',. (signature)IVIA \\~ Print:Businc~s Email: Form EH-06 R~09-2015 Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STE:vnIO:\,S FR\VY .•R;\'1607,DALLAS.TX 75207 21.1-819-2115 FAX:214-819-2868 Item/Location Temp Item/Location Temp Item/Location OBSERVATIONS AND CORRECTIVE ACTIONS Item A [NSPECT[ON OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENT[ON [S D[RECTED TO THE CONDITIONS OBSERVED AND limber NOTED BELOW: Tit[e:Person In Charge/Owner Sam les:Y N #collected