HomeMy WebLinkAboutYUMMILICIOUS 2018.03.01Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:"1.STDUIO;'liS FR\,yy.,R:\1607,DALLAS,TX 75207 21.t-SI9-2115 FAX:21.t-8I9-2868
.I ,.,oatS -aDTst I Time out:A LicensefPennit 1/I Est.TYl'e I
Risk CategOlY Page_\of~I
Puroose of InsDection:I I I-Compliance I -I 2-Routinc I I 3-Field Investie:ation I I 4-Visit I I 5-0ther TOTAI~ORE
E~~~I~t~~;e:ll C\(jll_"
I Contact/Owner Name:
I
*:'>umber of Repeat Violations:__(;t),(Xumber of Violations COS:--
PhYSiCI (ddrys:'"'~I Cr'fnl\t~Lh)~Ii£<t\e I Phone:I Follow-up:Yes
:J.O -=>-Yl ,rLlv Q :'io (circle one)-NA =not applicable R =repeat violationComplianceStatus:Out =not in compliance IN =in compliance :-';0 =Dotobse",ed COS =corrected on site
Mark the appropriate points in the OUT box for each numbered item Mark',('acheckmark in appropriate box for IN.1\0.NA.COS Mark an asterisk'*'in appropriate box for R
Priority Items (3 Points)violations Re uire Immediate Correctil'c Action not to exceel/3 days
Cumuli.nce Status Compliance Status
0 I N N C Time and Temperature for Food Safety R 0 I N N C R
U N 0 A 0 V l\0 A 0 Employee Health
T ,S (F =degrees Fahrenheit)T /S
V V I.Proper cooling time and temperature /V I~.Management.food employees and conditional employees;
.....v knowledge.responsibilities.and reporting
"'V 2.Proper Cold Holding temperature(41 OF!45°F)I 13.Proper use of restriction and exclusion;No discharge from
I/'eves.nose.and mouth
II'1/).Prooer Hot Holding temoerature(135°F)Preventin~Contamination bv Handsv-'4.Proper cooking time and temperature /II 14.Hands cleaned and properly washed!Gloves used orooerlv
1/,,1/5.Proper reheating procedure for hot holding (165°F in 2 Ii 15.No bare hand contact with ready to eat foods or approved
Hours)J alternate method properlv followed (APPROVED Y N )
,/6.Time as a Public Health Control:procedures &records /Hi!!hlv Susceptible Populations
Approved Source l 16.Pasteurized foods used;prohibited food not offered
/Pasteurized eugs used when required
V 7.Food and ice obtained from approved source;Food in
II'I good condition,safe.and unadulterated;parasite Chemicals
destruction /
11 8.Food Received at proper temperature I 17.Food additives:approved and properly stored:Washing FrlIits
J &Vegetables
/Protection from Contamination /1 18.Toxic substances properly identified.stored and used
.J [/9.Food Separated &protected,prevented during rood Water/Plumbing
[/preparation,storage.display.and tasting
\.)./10.Food contact surfaces ande~t:~(C:leaned alk d /19.Water from approved source;Plumbing installed:proper
Sanitized at ppm/tern r"h M...backOow device
1/II.Proper disposition ofretumed.previously served or /20.Approved Sewage/Wastewater Disposal System,properVreconditioneddisposal
Priority Foundation Items (2 Points violations Re,"ire Corrective Actio"withill 10 days
0 I N :-;C R 0 ~~'I C R
U N 0L)-0 Dcmonstration of Knowledge/Personncl V A 0 Food Temperature Control/Identification
T S T S
1/v21.Person in charge present,demonstration of knowledge.\!27.Proper cooling method used;Equipment Adequate toV/'and perform duties!Certified Food Manager (CFM)II Maintain Product Temperature,
V 22.Food Handler!no unauthorized Dersons!personnel J 28.Proper Date Marking and disposition
/'Safe Water,Recordkeeping and Food Package J 29.Thermometers provided.accurate.and calibrated;Chemical!
Labeling Thermal test strips
I'//23.Hot and Cold Water available:adequate pressure.safe /Permit Requirement,Prerequisite for Operation
/24.Required records available (shellstock tags;parasite vf Food Establishment Permit (Current &Valid)-'destruction):Packaged Food labeled 30.
m Conformance with Approved Procedures /Utensils,Equipment,and Vending
f 25.Compliance with Variance,Specialized Process.and VI;31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized suppl ied.usedDrocessin~methods:manufacturer instructions
J
Consumer Advisory V 32.Food and Non-food Contact surfaces cleanable.properly
designed.constructed,and usedvr26.Posting of Consumer Advisories:raw or under cooked Ii 33.Warcwashing Facilities;installed.mailllained,used/
foods (Disclosure/Reminder/Buffet Plate)!Allergen Label Service sink or curb cleaning facility provided
Core Items (I Point)ViolatiollS ReQllire Corrective Actiol!Not to Exceed 90 Dal's or Nexi b,spectioll ,Jf7,icl,el'er Con,es First
()I N 1\C R 0 I :<I :-;vc R
U N o I/A 0 Prevention of Food Contamination u N 01 0 Food Identification
T ./S T S
V v 34.No Evidence or Insect contamination.rodent/other \I 41.0riginal containcr labeling (Bulk Food)1//animals
V ,/35.Personal Clcanliness/eating.drinking or tobacco use /Physical Facilities
I II 36.Wiping Cloths:properlv used and stored /,42.Non-Food Contact surfaces clean
IV V 37.Environmental contamination VI 43.Adequate ventilation and lighting;designated areas used,,/38.Aooroved tha\\ing mcthod .V 44.Garbage and Ref11se properly disposed;facilities maintained
,,,•1,1'---"Proper Use of Utensils
"-
I 45.Physical facilities installed.maintained,and clean
~ltv V '!:Utcnsils,equipment.&linens:properly used.stored.I,V 46.Toilet Facilities:properly constructed.supplied,and clean
ed.&handled!In use utensils;properly used
'\tV .;40.Single-service &single-use articles;properly stored 47 .Other Viobtions
and used
Received by:/,~~~r--z::::.Printtl C/.6c'/7 ~,c-<;"'Title:Person In Charge/Owner
(signature)
Inspect~~h~fi-}L,(J Print:Business Email:
(signature rlt:l,\I~~
Form EH-06(Revised 09-2015)
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEM:vIO:"<S FRWY .•R:VI607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
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TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN [NSPECT[O OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTE T[ON [S D[RECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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Received by:~-Print:a/~4 rh::")yC''S Tit[e:Person In Charge/Owner(sionature)/"~/'\
In~~~:(\A r.l ~~MvJi,--"print:~(siQ r)Samples:Y N #collected
Form ~evised 09-2015)I
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