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HomeMy WebLinkAboutCAFE 43 2018.05.15Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 :'<I.STElVLVIONS FRWY.,R:\1 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 D<lt b J ,q.,I Time in:I Time out:,I LicenselPermit II I Est.Type I Risk Category Page_L of'2._,. PurDose of 1nsDeetion:••l-ComDliance 'fA 2-Routine I 3-Fie1d Investigation I I 4-Visit I I 5-0ther TOT ALISCORE Establishment Name:I contlf~~al11l I'(J h I *:"lumber of Repeat Violations:__ ~ (""'-La 4oz,,f :'>'umbcrofViolations COS:-- Physical j~(Zrt+~Mt)(1,!lIA I City/counri W~~tp2°1I1~UC],9 I I Follow-up:Yes ( I g ()/.l .Ir\/)No (cirde one) Compliance Status:Out =not in compliance IN =in compliance :'>'0 =not observed NA =not applicable COS =correctedon site R =repeat violation Mark the aODrooriateDointsinthe OUT boxfor each numbereditem Mark .,/'a checkmarkinaonrooriate boxfor IN,lIo'O.NA.COS Mark an asterisk'*.in appropriate box for R Priority Items (3 Points)violations Re "ire Immediate CorrectiJle Action II0t to exceed 3 days Comnliance Status Compliance Status 0 I N N C Time and Temperature for Food Safe!)'R 0 I N N C R U N 0 A 0 lJ N 0 A 0 Employee Health T s (F =degrees Fahrenheit)T S /'I.Proper cooling time and temperature 12.Management,food employees and conditional employees; v IV knowledge,responsibilities,and reporting V 0 Proper Cold Holding temperature(4l °F/45°F)13.Proper use of restriction and exclusion:No discharge froml/1/v~eyes.nose.and mouth V ,3.Proper Hot Holding temperature(135°F)Preventing Contamination bv Hands v 4.Prooer cooking time and temoeralUre v1 14.Hands cleaned and properly washed!Gloves used orooerly 1/5.Proper reheating procedure for hot holding (165°F in 2 ~ 15.No bare hand contact with ready to eat foods or approved ~Hours)alternate method properlv followed (APPROVED y N ) v 6.Time as a Public Health Control:procedures &records Highly Susceptible PODulations Approved Source ~vr 16.Pasteurized foods used:prohibited food not offered Pasteurized eggs used when required 7.Food and ice obtained from approved source;Food in V good condition.safe,and unadulterated;parasite Chemicals~......destruction "--'~8.Food Received at proper temperature vt'17.Food additives;approved and properly stored;Washing Fruits &Vegetables Protection from Contamination 18.Toxic substances properlv identified.stored and used I,9.Food Separated &protected,prevel1led during food Water/Plumbing v preparation.storage,display.and tasting IV"10.Food comact surfaces ~nd Returnables:Cleaned and V 19.Water from approved source;Plumbing installed:proper Sanitized at q J...-'}p~temperature V backflow device 1...-1/II.Proper disposition of returned.previously served or .<.,.1/20.Approved Sewage/Wastewater Disposal System,proper reconditioned disposal Priority Foundation Items (2 Points violations ReI lIire Corrective Actioll withill 10 daJ's 0 I N N C R 0 I N ~C R U N 0 A 0 Demonstration of Knowledge/Personnel lJ N 0 A 0 Food Temperature Control/IdentificationTSTS (/1/21.Person incharge present.demonstration of knOllledge.•....27.Proper cooling method used:Equipment Adequate to and perform duties/Certified Food Manager (Cn,,!)Maintain Product Temperature L/'22.Food Handler!no unauthori7ed persons/personnel V 28.Proper Date Marking and disposition Safe Water,Recordkecping and Food Package to•.,""~9.Thermometers provided.accurate.and calibrated;Chemicall Labeling Thermal test strips ,),/23.Hot and Cold Water available:adequate pressure.safe Permit Requirement,Prerequisite for Operation 1'-"" 24.Required records available (shellstock tags;parasite vr 30.Food Establishment Permit (Current &Valid)destruction):Packaged Food labeled Conformance with Appro\'ed Procedures Utensils,Equipment,and Vending ~ 25.Compliance with Variance.Specialized Process.and 31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialized V'"supplied.usedprocessingmethods:manufacturer instructions Consumer Advisory I..y 32.Food and Non-food Contact suriaces cleanable.properly designed.constructed.and usedur26.Posting of Consumer Advisories:raw or under cooked LV 33.Warewashing Facilities:installed.maintained.used! foods (DisclosurefRemindcrfBuffet Plate)'Allergen Label Service sink or curb cleanil1!.!.facility provided Core Items (l Point)Violations Reauire Corrective Actio"Not to Exceed 90 Days or Next Inspectio".Whiche"er Comes First 0 I N 1\C R 0 I N 1\C R U N 0 A 0 Prevention of Food Contamination u N 0 A 0 Food IdentificationTSTS 11 34.No Evidence of Insect contamination,rodent/other v!/41.0riginal container labeling (Bulk Food) Vlt animals r'35.Personal Cleanliness/eating,drinking or tohacco use ,Physical Facilities vi 36.Wiping Cloths:properly used and stored ./4~.Non-Food Contact surfaces clean V 37.Environmental contamination ""/43.Adequate ventilation and lighting:desi!!nated areas used 1/3S.Approved thawin!!method ~I/44.Garbage and Refuse properly disposed:facilities maintained Proper Use of Utensils -45.Physical facilities installed.maintained.and clean Vl/39.Utensils,equipment.&linens:properly used.stored.l..V 46.Toilet Facilities:properly constructed,supplied.and clean dried.&handled!In.l.le utensils;oroperlv used lY 40.SingiE-seY"ce /{siV')-use articles:properly stored Ivv 47.Other Violations and usc' Received bY:~[)j/~k'f-_Print::?"_DNU MMS I Title:Person In Charge/Owner (signature)-,".. Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STEI\1:\lO;'I/S FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 0 __..., Establishment Name:I PhYS21~d~~S(~M U R \uJ I c~s;;e(f/l ~ I LicenselPermit #I Page.::cf _L. i";:k 2-f_3-TEMPERA TURE OBSERVATIONS Itern/Location Temp item/Location Temp item/Location Temp (-'A>I ,/)Irr7f f)';jJ \{IIull('O .~J ut;·..:r I /7. ';/)A.14-n 1',...9/~'17 v J,.........., hfJ.(?&?/)./\---< (I OBSERV AnONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTIO IS DIRECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELOW: r'/.......y.p Yl -I /l#_)/r;,,1t'd .f)~~t:7" '7 I ."'-Ii ~I ~((f)----- Received by:7'--~~'-~Print:;-~'b t.\f0 MA~S Title:Person In Charge/Owner (S1~nature) Inspected by:/)til'?/];...tfl'Tllt:~/-~4 "-"rFrJ