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
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f)';jJ \{IIull('O .~J ut;·..:r
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';/)A.14-n 1',...9/~'17
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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