HomeMy WebLinkAboutBANDITO'S TEX MEX CANTINA 2018.05.31Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDDIO;'llS FRWY.,RV1607.DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
D~el 31 I Ig I Time in:I Time Ollt:/I License/Permit #I Esl.Type I Risk Category
Pur~ose ofilnspection:I I I-Compliance I VI 2-Routine I I 3-Field Investi!!ation I I 4-Visit I IS-Other
ESMb~ls:l~l1er,t ~af>n,l~-r""e'....J ~IIP,I 'n'A II"I conta5l(IO(IV~:Y ~ne:("_.•..•-H(I *Number of Repeat Violations:--1i",W',ri i ;.I~A /',1'..('H''+-VltJ.1<Plnlt '1r~dt '/;><umberofViolationsCOS:__
Physical Address:t?'I rJ,..1 City/(o}InCY:-h 0../1 Zi_g_.Code;_.1 Phone:"""-1'_/""'I Follow-up:Yes;:I)I C .J·!"Y\w:i~1 t"'/'_Z::~\Al'hl/(vf\IM .v~v'K..J:;1-(C]Jl <...~1U -1:\/)-f)!/)(J No (circle one)
Page L of:.L.-
TOT ALISCORE
'f'"--Compliance Status:'Out =not in complian.:e IN =in compli~nc~NO =not observed NA =not applicable COS =corrected on site R =repeal violation
Mark the appropriate points in the OUT box for each numbered item Mark''/'a check mark in appropriate box for IN,NO.NA.COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violations Re wire Immediate Correct;,'e Action 1I0t to exceed 3 days
Compliance Status
Employee Health
o I N 1"C
UNO A 0
T S
II.Proper disposition of returned.previously served or
reconditioned
Priority Foundation Items (2 Points violations ReI "ire Corrective Actioll withilllO days
Time and Temperature for Food Safety
(F =degree Fahrenheit)
t/I.Proper cooling time and temperature
2.Proper Cold Holding temperature(41 °F/45°F)
i_..,/
3.Proper Hot Holding temperature(135°F)
4.Proper cooking time and temperature
5.Proper reheating procedure for hot holding (165°F in 2
Hours)
6.Time as a Public Health Control:procedures &records
Approved Source
7.Food and ice obtained from approved source;Food in
good condition.safe.and unadulterated:parasite
destruction
8.Food Received at proper temperature
Protection from Contamination
9.Food Separated &protected.prevented during food
preparation.storage.display.and tasting
10.Food contact sur~Returnables:Cleaned and
Sanitized at f1..~PPlT]i.lemperature
Compliance Status
RRoINNC
t;N 0 A 0
T S
12.Management.food employees and conditional employees:
knowledge,responsibilities.and reporting
t••...y
13.Proper use of restriction and exclusion:No discharge from
eves.nose.and mouth
Preventin!!Contamination bv Hands
14.Hands cleaned and properly washed!Gloves used properly
15.No bare hand contact with ready to eat foods or approved
alternate method properly followed (APPROVED Y N )
16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
Hh!hly Susceotible Pooullitions
Chemicals
17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
IS.Toxic substances properlv identified.stored and used
Waterl Plumbing
19.Water from approved source:Plumbing installed:proper
back flow device
20.Approved Sewage/Wastewater Disposal System,proper
disposal
o INN C
UNO A 0
T S
21.Person in charge present.demonstration of knowledge.
and perform dutiesl Certified Food Manager (CFM)
R 0 I N ~C
Demonstration of Knowledge/Personnel UNO A 0 Food Temperature Con troll Identification
T S
27.Proper cooling method used:Equipment Adequate to
rvlaintain Product Temperature
22.Food Handlerl no unauthorized personsl personnel
1..••.•.11
Safe Water,Recordkeeping and Food Package
Labelin!!
23.Hot and Cold Water available:adequate pressure.safe
24.Required records available (shellstock tags:parasite
destruction):Packaged Food labeled
Conformance with Approved Procedures
25.Compliance with Variance.Specialized Process.and
HACCP pian:Variance obtained for specialized
processing methods:manufacturer instructions
Consumer Advisory
R
~8.Proper Date Marking and disposition
29.Thermometers provided.accurate.and calibrated;Chemical!
Thermal test strips
l'i
R o I
U N
T
NNe
o A 0
S
Permit Requirement,Prerequisite for Operation
3~.Food and Non-food Contact surfaces cleanable.properly
'1•..•10'designed.constructed.and used
I Iftensils,Equipment,and Vending
31.Adequate handwashing t"acilities:Accessible and properly
supplied,used
26.Posting of Consumer Advisories:raw or under cooked 1.....V 33.Warewashing Facilities;installed,maintained.usedl
foods (DisclosurefReminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facility provided
0 I N N
U N 0 A
T
~a p.
l......-
v
'""1/••.....
•.•.....~
v,.,.
Prevention of Food Contamination_.....-..._
Core Items (1 Point)Violatiolls Require Corrective Action Not to Exceed 90 Days or Next IlIsDectioll ,Whic/,el'er Comes First
C
o
s
40.Single-service &single-usc articles:properly storedandlIsed___
34.No Evidence ~·In.sect ~ntall1inati9n.rodentlotJicr )
animals ...:__/c:'....,L•..r:k..~f'
35.Personal Cleanliness/eating.drinking or tobacco use""
36.Wiping Cloths;properly used and stored
37.Environmental contamination
3S.Approved thalVing method
Proper Use of Utensils
39.Utensils.equipment.&linens;properly used.stored .
dried.&handledl In use utensils:properly used
Received by:•r<lC::~
(signature)~/.,,/..;d-
Food Identification
R
41.0riginal container labeling (Bulk Food)
Phvsical Facilities
42.Non-Food Contact surfaces clean
43.Adequate ventilation and lighting:designated areas used
44.Garbage and Refuse properly disposed:facilities maintained
45.Physical facilities installed.maintained.and clean
46.Toilet Facilities:properly constructed.supplied.and clean
47.Other Violations
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STE:VI:vJO;'l!S FRWY.,R_\1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868~
City/State:License/Permit #
Item/Location
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTIO IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
Title:Person In Charge/Owner