HomeMy WebLinkAboutARNOLDS COMMONS 2018.05.08Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STE:vnIO:\S FRWY.,R:V1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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~y ')rj I~ne in:I Time Ollt:A LicensefPermit #I Est.Type I Risk Category Pag~_of '----'
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Purp,se of nspection:I I I-Compliance I vi 2-Routine I I 3-Field Investi2ation I I 4-Visit I I S-Other Ta"YAUS<ORE
Establi~Name:\)1 nI(\C:\
~Conta~.f1wner Name:I
*;'\Iumher of Repeat Violations:__Le I'(\r~(J .m{~-./Number of Violations C~:__
Phy~a~s:l)\V/(;A.,Vh ~:r1Yrty{1(11 iIJ vkl¥te~~1_())t I~~IT\~~Y<'rI~?'orL;~
V I Out =not in compliance I =in compliance NO =n~~'ed NA =not applicable COS =corrected on sitl R =repeat violationComplianceStatus:
Mark the aDorooriate ooints in the OUT box for each nUll1ber~d item Mark'./'a check ark in appropriate box for 1:\,1'0.NA.COS Mark an asterisk'*'in aDorooriate box for R
Priority Items (3 Points)violations Re~uire ),,,metliate Correcth'e Actioll II0ttO exceed 3 days
Comnliance Status ClirnDliance Status
0 I N N C Time and Temperature for food Safety R 0 J N :;C R
U N .3-VA 0 U N 0 A 0 Employee HealthTS(F =degrees Fahrenheit)T S
/"I.Proper cooling time and temperature IV I~.Management.food employees and conditional employees:
knowledl!e.responsibilities.and reDortinl!
IX /l/2.Proper Cold Holding temperature(41 °F!4S0F)/'-'13.Proper use of restriction and exclusion:No discharge from
eves.nosc.and mouth
'"V /3.Proper Hot Holding temperature(13S0F)Prevcnting Contamination bv Hands•.../4.Proper cooking time and temperature /I 14.Hands cleaned and properly washed!Gloves used Droperly
v.V 5.Proper reheating procedure for hot holding (16S0F in 2 l'IS.(';0 bare hand contact with ready to eat foods or approved1/Hours)alternate method properly followed (APPROVED Y N ).,.,6.Time as a Public Health Control:procedures &records Highl\'Susceptible POllulations
J
Approved Source if 16.Pasteurized foods uscd;prohibited food not offered
Pasteurized eQgs used when required
.,V 7.Food and ice obtained from approved sOllrce;Food in
good condition,safe,and unadulterated:parasite Chemicals
/destruction
/8.Food Received at proper temperature /17.Food additives;approved and properly stored;Washing FruitsIII.•..&Ve\:etables
/Protection from Contamination /j 18.Toxic substances properly identified.stored and used
"V l/9.Food Separated &protected,prevented during food Water!Plumbing
preparation,storal!e.display.and tasting /
V V V 10.Food contact surfaces and Returnables:Cleaned and I 19.Water from approved source:Plumbing installed;proper~Sanitized at ppm/temperature back now device
1/II.Proper disposition of returned.previously served or I 20.Approved Sewage!Wastewater Disposal System,proper./reconditioned disposal
Priority Foundation Items (2 Points violations Re,"ire Corrective Actio"with ill 10 da)'s
0 I N N C R 0 I N :;C RUN13-A 0 Demonstration uf Kllowledge!Personnel U N 0 A 0 Food Temperature ControV IdentificationTSTSIvVV21.Person in charge present.demonstration of knowledge,/27.Proper cooling method used:Equipment Adequate to
and Derform duties!Certitied Food Mana2er (CFM)Maintain Product TemDerature
./22.Food Handler!no unauthorized persons!oersonnel ./28.Proper Date Marking and disDosition
/Safe Water,Recordkeeping and food Package /29.Thermometers provided,accurate.and calibrated;Chemical!
Labeling Thermal test strips
././23 .Hot and Cold Water available;adequate pressure.safe /Permit Requirenu ~t,Prereq ~isite for Operation
.,/24 .Required records available (shellstock tags;parasite t.1 30.Food Establishi~~tKl ~rr§(fU rqfl"4destruction):Packaged Food labeled
Conformance with Approved Procedures /UtensilS,E quipmcnt,nd Vending
12S.Compliance with Variance.Specialized Process.and V /'31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized /supplied,usedDrocessingmethods:manu facturer instructions
V Consumer Ad'1sory (I 32.Food and Non-food Contact surfaces cleanable.properly/1 1.1 designed.constructed.and used
1 26.Posting of Consumer Advisories:raw or under cooked l)(33.Warewashing Facilities:installed.maintained.used!
foods (Disclosure'ReminderlBuffet Plale)!Allereen Label Service sink or curb cleaning facility provided
Core Items (I Point)Violatiolls Require Corrective Actioll Not to Exceed 90 Dal's or Next blSl1ectioll,Jt1licl,e"er Comes First
0 I N N C R 0 I N N C RUNVA0PreventionofFoodContaminationU01)'0 Food IdentificationTSTs
34.No Evidence of Insect contamination.rodent!other /41.0riginal container labeling (Bulk Food)
v animals
3S.Personal Cleanliness/eating.drinking or tobacco use ,Physical facilities
36.Wiping Cloths:properlv used and stored ~42.Non-Food Contact surfaces clean'",37.Environmental contamination V 43.Adeauate ventilation and lighting:designated areas used/38.Approved thawing method J II 44.Garbage and Refuse properly disDosed:facilities maintained
/Proper Use of Utensils I~/45.Physical facilities installed.maintained.and clean/,/39.Utensils.equipment.&linens:properly used.stored./'46.Toilet Facilities:properly constructed.supplied.and clean
dried.&handled/In use utensils:DroDerly used
./40.Single-service &single-use articles:properly stored 47.Other Violations
and used
Received by:...hA.}z__().A~nMJ ,-p~n~:~./ifiAA_J~J ~A
I Title:Person In Charge!Owner
(signature).)".A-..I .
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 1'1'.STE:\'IMO~S FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
Item/LocationItem/Location
OBSERV ATlONS AND CORRECTIVE ACTIONS
Item AN INSPECTIO OF YOUR ESTABLISHMENT HAS BEEN MADE,YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
Title:Person In Charge/Owner