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HomeMy WebLinkAboutUNIVERSITY PARK ELEMENTARY 2018.03.28Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377"STDnIO:--lS fRWY R\1607 DALLAS TX 75207 21-t 819 2115 fAX'214 819 2868 I~ .,--,.--I o/) D~t~:'l~'~)t~ill:I Time out:.•...••••...~i,.icellse/Pennit #I Est.Type I RiskCategory Pagt\_of_:::- }I Purmse of Insipection:I I I-Compliance I ~I 2-Routine I I 3-field Investi2ation I I 4-Visit I I 5-0ther TO'Plti .ISMRE i.tbliShl11ent ~l11o(."~Fit ·t~ltact/O"ller ~/..~~*Number of Repeat Violations:__(Lf/(11th,I ')I L il I'Ll n ___'.!.l.~\rl rli-uk..')~:'Iiumber of Violations COS:__ Physical A~'~~S1)1 (~IYI,J CitYlcrtJ I k~\Zip Code:I PI;l-1 \':r'"~y~~:Yes...\L.--',/'(.):0 C''Ie one) 'V 0/''-t'iA=not appl;{able -COml)lianceStatus:Out =not incompliance IN=111 compliance .0 =not observed COS =corrected on sile R =repentviolation Mark IheanorDoriateooints inIhe OUT box foreachnumbered ilem Mark ,,/'ncheckmark in appropriate boxfor 1;\,1\0.NA.COS ~lark an aSlerisk•*.inappropriate box for R Priority Items (3 Points)violations Re uire Immediate Correeliloe Action 1101 to exceed 3 days Compliance Status Compliance Status 0 I N S C Time and Temperature for food Safety R 0 t N "C R U N 0 A 0 V N 0 A 0 Employee HealthT/s (F =degrees Fahrenheit)T S t/I.Proper cooling time and tempcratur~/12.Management.food employees and conditional employees; '/knoll ledge,responsibilities,and reporting VV 2.Proper Cold Holding temperature(41°F/45°F)I 13.Proper use or restriction and exclusion;No discharge from eves.nose,and mouth v'1,/3.Prooer Hot Holding temperature(135°F)J Preventing Contamination bv Hands ,//4.Proper cooking time and temperature //14.Hands cleaned and properly washed/Gloves used properly ....,5.Proper reheating procedure forhot holding (165°F in 2 vi if 15.No bare hand contact with ready to eat foods or approved /'Hours)alternate method properlv followed (APPROVED y N ) /6.Time as a Public Health Control;procedures &records Uil!hlv Suscel)tible Ponulations Approved Source I 16.Pasteurized foods used:prohibitcd food notof1ered "Pastcurized eggs used when requiredv7.Food and ice obtained trom approved source;Food incVI••••good condition.safe,and unadulterated;parasite Chemicals /destruction / I,1/8.Food Received at proper temperature I 17.Food additives;approved and properly stored;Washing Fruits "&Vegetables ./Protection from Contamination I 18.Toxic substances properlv identitied.stored and used "'/9.Food Separated &protected.prevented during food Waterl Plumbing1/oreoaration.storage.displav,and tasting V 10.Food contrtKrl\~and ~,1ut1rI~Sl;Cleancd ar,J I 19.Water from approved source;Plumbing installed;proper \,V SanitIzed at ',nnlTI7tem0r rt'(\r'1,"I (backfloll'device \,/II.Proper disposif'iollofreturned,previously ser~'edor I 20.Approved Sewage/Wastewater Disposal System,proper reconditioncd disposal Priority Foundation Items (2 Pointsl violations Re,"ire Corrective Actio"withill 10 dal's 0 I N v:C R 0 I N :.;C R U l'~0 Demonstration of Knowledgel Personnel V 1',0 A 0 Food Temperature Controll IdentificationTS.T Sv!Person incharge present.demonstration of knowledge.I 27.Proper cooling method used;Equipment Adequate to d oerform dutiesl Certified Food i\lanager (CFI\it)Maintain Product Temperature 1)(.22.Food Handler/no unauthorized personsl personnel )(28.Proper Date Marking and disposition Safe Water.Rccordkeeping and Food Package /29.Thermometers provided,accurate.and calibrated;Chemicall Labeling ,/Thermal test strips ~23.Hot and Cold Water available:adequate pWsure.safe I ~Permit Requirement,Prerequisite for Operation t.24.Required records available (shellstock tags;j'}arasite IX yV30"destruction):Packaged Food labeled food Establishment Permit (Currcnt &Valid) 11 /Conformance with Approved Procedures Utensils,Equipment,and Vending vr 25.Compliance with Variance,Specialized Process.and I 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized orocessinu method~:manufacturer instructions supplied.used Consumer Advisory /32.Food and Non-food Contact surfaces cleanable.properly /designed.constructed.and used {26.Posting of Consumer Ad"isories;raw or under cooked /33.Warewashing Facilities:installed.maintained.used/ foods (Disciosure/Reminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facility providcd Core Items (I Point)Vio/flIiolls Require Corrective Actioll Not to Exceed 90 Da}'s or Next Iflspectiofl.J~7Iiclle,oerComes First 0 I N r0-C R 0 I N "C R U NVO A 0 Prevention of Food Contamination u N 0 A 0 food IdentificationTST/S J ~ 34.1\0 Evidence of Insect contamination,rodent/other I 41.0riginal container labeling (Bulk Food),animals "'~35.Personal Cleanliness/eating.drinking or tobacco use /Physical facilities '"/36.Wiping Cloths:properlv used and stored ,42.Non-Food Contact surtaces clean-1/37.Environmental contamination ,43.Adequate ventilation and lighting:designated areas used V 38.Approved tha"ing method /44.Garbage and Retllse properly disposed:facilities maintained /Proper Use of Utensils "45.Physical facilities installed.maintained.and clean .;/39.Utensil,.equipment,&linens;properly used.stored./46.Toilet Facilities;properly constructed,supplied,and clean dried.&handled/In use utensils:proJ)crlv uscd v 40.Single-service &single..use articlcs;properly stored 47.Other Violations\I ~d-mcd Received by:'A\,l<'/l I \0.''-r-,(.Print:• j{)l.",71\Title:Person In Charge/Owner (signature)"-:::>i.l>1/) Inspected by:-{f!(----h ·(11'Y.\~;\~nt:Business Email: (signature)\I.'(/~,I ~-) Form EH-06 (Revised 09'=7615) Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377;'1i.STEM;\IONS FRWY.,R:VI607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 -"7 ~ ErriShl11cnt Nan:t 7r r:~l Physical Address:~)3-\C·f)~CiIY/Sre:_:u~erl11r I Page Lcf _t:.~ ,1111/1 ')1.ni\l'lf Ilt),I,',),1.,,1 ~,(t \I !.l_I'\1 (-j \_ l •TEMPERATURE OBSERVATIONS ( Item/Location Temp '·ltem/Location Temp Item/Location Temp 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: -,-I ..~(\\l vb li-(:iA:I••/,\.(+-[~I (t \i 1.(~~i 1'Vt m-,.t '"r I'~1 1';1-~1Y-'j I 1 ...•\~'..''\,.-(I I ;l ') '-'--'...• ''I 1 (01(\('\~)jry t \1 i'l C ~'\\\r:r ','1 ~--l \\0.L l ~,:Ct'(i Llll'I-C \--:)(_\)t(.t.e"~_.t "':H+-I vd\t '('ir+'-k \r'-n .\1...;I n~'I,r-.,..l (~i L,(:)Il;~II\.J)I (j I''':,t )/'r'""j\.(',tA I I ~,. ~")~LI ('I ~~l:n.~(Jt,'--'-...--('I ,...11-'/~{)I l '.)\11 L{'\ (\-+ft'"c-~\rO'(.(~lC;-t-11;t,[I 'l<\l I I (-I '--I c .~fr:--1-/)I r \(uj~f....('/'t~/l/j!~\..""-.~..a •,.---('li i {;\-?(./ - \I 1 'J J (r"l.\\f"t\\I)\''-\''\-(-("':~Y (((ct ?~(~-I Len3"1 I }(\}l (-/V I,('-I L' ~./\\~\:_\{l t ~\N()(-\\Le ~(C\l\'h 1/--\rl :11"-/(..\I 'A '__ \r '(\{\.\.'~.I"-.\\t-11'1 I t J InC1 /.....,.-,I'......_~.-I ~(I ,I') 7 \.......-'---'"'-- -., Received by:'-.....~\(r I If.P't /'V)I';'G,,,Title:Person In Charge/Ownerfin:.1 f'')-1\(siQnature).."1""").>./"'_""I...~_.V--;,· Inspec~~I I "-\(~Y y ~-ft\rt ,(_~Print: (si~na'ur "~r1 ~I,l.Samples:Y N #collected Form EH-06!Revised 09-2015)--