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HomeMy WebLinkAboutBUDA JUICE 2018.05.01Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:"\,STDIMO:-;S FRWY"RV1607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868 I Da~7hYlrn: I Time Ollt:YicenSefPermit #1-:J-O'1OJ 1%_hESL T)pe IRisk Category Page'_of j_ l ?r1l - Puroose of It soection:I j I-Comnliance I""I 2-Routine I I J:Field Investi!!ation I I 4-Visit I I 5-0ther TOTAUSCORE Establi~amc:~IJile_I contact/own~nO VNil 0 ~I;dumber of R,C;;!~I"tiOns:__Cci)~Idf'l l'l (1Y\,r,~bf~of \101t I~~f-\- Physical ~t{{_Ie:J .~~I CitY/C~:)it:~C~ljl~f0-'I Follow-up:Yes ~I).LVI ,V'ltl,,(V"b1 :-io (circle one) '--'"[I;<£=not obsen'ed NA =not applicable COS =corrected on site R =repeat violationComplianceStatus:Out =not in compliance IN =in compliance Mark the appropriate noints in the OUT box for each numbered item Mark''/'a check mark in annrooriate box for IN.1'00.NA.COS Mark an asterisk'*'in appropriate box for R Priority Items (3 Points)violations Re 'uire Immediate Correctil'e Action /lotto ex('eetl3 days Comnliancc Status Comnliance Status 0 I N l'C Time and Temperature for Food Safety R 0 I N ;'i C R U N ~"A 0 U l'0 _j>0 Employee Health T S (F =degrees Fahrenheit)T S !/'I.Proper cooling time and temperature 7"12.Management,food employees and conditional employees; /A /knowledge.responsibilities,and reporting C/'"1r2.Proper Cold Holding temperature(41of/45°F)../V 13.Proper use of restriction and exclusion;No discharge from /eves.nose.and mouth V -'"Vf3.Proper Hot Holding temperature(135°F)7 Preventing Contamination bv Hands V IA Proper cooking time and temperature ./..-14.Hands cleaned and properlv washed!Gloves used Drooerlv V 7'D.Proper reheating procedure for hot holding (165°F in 2 vr 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:orocedures &records /Highl\'Suscentihle Populations Approved Source 1 16.Pasteurized foods used;prohibited food not olTered -Pasteurized eggs used when required V 7.Food and ice obtained from approved source:Food in V ,/') good condition.safe.and unadulterated;parasite Chemicals .J destruction , ",'"8.Food Received at proper temperature /f 17.Food additives:approved and properly stored;Washing Fruits /&Vegetables ../Protection from Contamination /18.Toxic substances propcrlv identified.stored and used V ~Food Separated &protected.prevented during food Waterl Plumbing '"orenaration.stora'!e,display,and tastin!! lY~10.Food contact surfaces and Returnables;Cleaned and /19.Water from approved source:Plumbing installed;proper Sanitized at oom/temoerature backflow device ;/V II.Proper disposition ofretumed.previously served or /1/20.Approved Sewage/Wastewater Disposal System,proper reconditioned disposal Priority Foundation Items (2 Points)violations Re~"ire Corrective Actioll withill 10 dal's 0 I N N C R 0 I N N C R U N 0 A ~Demonstration of Knowledgel Personnel U N 0 A 0 Food Temperature Controll Identification T T S \,7 i-21.Person in charge present,demonstration of knowledge,/'27.Proper cooling method used:Equipment Adequate to ../and perform duties!Certified Food Manager (CFM)//Maintain Product Temperature //22.Food Handlerl no unauthori7ed oersons/oersonnel ../28.Proper Date Markin'!and disposition / Safe Water.Recordkeeping and Food Packagc V 29.Thermometers provided,accurate,and calibrated:Chemical! Labelin!!,Thermal test strips Iv'V23.Hot and Cold Water available;adequate pressure,safe /Permit Require~re equisite lor Operation j/7'24.Required records available (shellstock tags;parasite A'Food Establishment 4 C~tl ~/}destruction):PackaQed Food labeled 30. .,',/Conformance with Appro\'ed Procedures Utensils,Equipment,and ~ending t]25.Compliance with Variance,Specialized Process.and /v 31 Adequate handwashing facilities:Accessible and properly HACCP pian:Variance obtained for specialized oroeessin'!methods:manufacturer instructions 1/supplied,used Consumer Advisory /V 32.Food and Non-food Contact surfaces cleanable,properlyv-designed,constructed.and used -=1 26.Posting of Consumer Ad\isories:ra"or under cooked /33.Warewashing Facilities;installed.maintained,used/ foods (DisclosurefRcminderfBuffet Plate)1 Allergen Label Service sink or curb cleaning facilitv provided Core Items (I Point)Violations ReQllire Corrective Actio"Not to Exceed 90 Days or Next Insnectioll.Wllicllel'er COniCSFirst 0 I N N C R 0 I N N C R U N 0 A 0 Prevention of Food Contamination u l'0 A.l-?Food Identification T ./S T (/r/v 34.No Evidence of Insect contamination.rodent/other ",,/41.0riginal container labeling (Bulk Food) animals 1/V,35.Personal Cleanliness/eating,drinking or tobacco use ,,-Phvsical Facilities ../V 36 .Wiping Cloths;properly used and stored r 42.Non-Food Contact surfaces clean v ./37.Environmental contamination .//'43.Adequate ventilation and lighting:designated areas used V 38.Approved thawing method v 7 44.Garba'!e and Refuse properly disposed:facilities maintained /Propcr Use of Utensils v /'45.Phvsical facilities installed.maintained.and clean (,IV 39.Utensils.equipment.&linens:properly used.stored../'46.Toilet Facilities:properly constructed,supplied,and clean,dried.&handled!In use utensils:properlv used,I V 40.Single-sen ice &single-u,e articles;properly stored 47.Other Violations and used - Received by:Z~jJ l~/Ii IJ~~_Print:Ah'(j,"("I;{KJrr~.M/'TY11 Title:Person In Charge/Owner (signature)--