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
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I Time Ollt:YicenSefPermit #1-:J-O'1OJ 1%_hESL T)pe
IRisk Category Page'_of j_
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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)--