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Home My WebLink AboutCAFE BRAZIL 2018.05.10Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 ~.STE:vt:vIO~S FRWY.,R.vt 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 I - h \0 11cSr~I Time out:I/License/permit # I Est.Type I Risk Category Page I-of-L Purpol Ie of Ins eetion:I I I-Compliance I w-2-Routjne I I 3-Field Investi!!ation r I 4-Visit I I 5-0ther TOT~RE EstabliShtt~~_./r&crh \I contacuotiTr~~~I ~~*Number of Repeat Violations:__ '1I..i~umyer of Violations COS:__ '-IPhYSirl~dtl?j ()II (1:ndv1.l,~~~~:~~~y ~~;,r~~\e:I Follow-up:Yes '--r-=')11 ()I"l :'010 (circle one)I Compliance Status:Out =not in compliance [Nt in compl~afJ,o =not obsen'ed NA =not a;plicable COS =corrected on site R =repeat viola~n / Mark the appropriate points in the OUT box for each nllmbered item M rk ,,/,a checkmark in aporopriate box lor 11'",NO.NA.COS Mark an asterisk I *.in aV~I~l'o •.DUX for R Priority Items (3 Points)violations Re,lIire Immediate Correctil'e Action not to exceel13 days Compliance Status Compliance Status 0 I 1'1 N C Time and Temperature for Food Safety R 0 ~II N c R U N o I/A 0 U A 0 Employee Health T "S (F =degrees Fahrenheit)T S If"'/'I.Proper cooling time and temperallire \;V I~.Managcment.food employees and conditional employees: i knowledge.resoonsibilities,and reoorting lY\b'2.Proper Cold Holding temperature(41 of/45°F)v /13.Proper use of restriction and exclusion:No discharge from /eves.nose.and mouth V ~/3.Prooer Hot Holding temperature(135°F)I /Preventing Contamination by Hands II"V 4.Proper cooking time and temoerature V /14.Hands cleaned and oroperly washed/Gloves used properly ~VV 5.Proper reheating procedure for hot holding (165°F in 2 v1 15.No bare hand contact with ready to eat foods or approved .,Hours)alternate method prooerly followed (APPROVED Y N ) V 6.Time as a Public Health Control:procedures &records (/Highly Susceutible PODulations, ""V Approwd Source [)~ 16.Pasteurized foods used;prohibited food not offered /Pasteurized eggs used when reauired r,€ ~ 7.Food and ice obtained Ii'om approved source:Food in 1\ good condition,safe.and unadulterated:parasite Chemicals destruction V'"8.Food Recei,ed at proper temperature V J 17.Food additivcs;approved and properly stored;Washing Fruits &Vegetables I J Protection from Contamination 1 18.Toxic substances orooerlv identified.stored and used X y 9.Food Separated &protected.prevented during tood Water/Plumbing preparation,storage.disn~nd tasting /VV 10.Food contact ~~~and ,~~,urnal~Clean~('"11 1/1 19.Water trom approved source;Plumbing installed;proper \..Sanitized at mIte eratu )C If back now devicc \,/II.Proper disposition ~d.previously served or I 20.Approved Sewage/Wastewater Disposal System,proper reconditioned disposal Priority Foundation Items (2 Points)violations Re~lIire Corrective Actio"withi"10 dal's 0 I 1'1 N C R 0 I N ;0;C R U "1'1 0 A 0 Demonstration of Knowledge/Personnel u 1'1 OVA 0 Food Temperatnre Control/Identification T ~S T /s IY ,/21.Person in charge present,demonstration of knowledge,v'VV 27.Proper cooling method used;Equipment Adequate to /and perform duties/Certified Food Manager (CFM)Maintain Product Temnerature r V 22.Food Handler/no unauthorized oersons/ocrsonnel IV 28.Prooer Date Marking and disposition Safe Water,Recordkeeping and Food Package 29.Thermomcters providcd,accurate.and calibrated;Chemical! //Labelin!!l'rt'Thermal test strins '"/23.Hot and Cold Water available:adequate pressure.safe /Permit Requirement,Prerequ~ite for OperationV ..'"24.Required records available (shellstock tags:parasite 0 vr .~q_~d)?nlCJdtstruction):Packaged Food labeled 30.Food Establishment Permit ur V Conformance with Approved Procedures J Utensils,Equipment,and Vending . ¥'25.Compliance with Variance.Specializcd Process.and 31iquate handwashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialized V sup ted,usedprocessin!!methods:manufacturer instructions // V Consumer Advisory IY '"32.LFoM and Non-food Contact surraces cleanable.properlyl'x V 1/designed.constructed.and usedc-r 26.Posting of Consumer Advisories;raw or under cooked il \,oV 33.Warc\\'ashing Facilities:installed,maintained.used/ foods (Disclosure/Reminder/Buffet Plate)/Allergen Label Service sink or curb cleaninf.!facility provided Core Items (1 Point)Violations Reqllire Corrective Action Not to Exceed 90 Dal's or Next Inspection,Whichel'er Comes First 0 I 1'1 1'1 C R 0 I 1'1 l')/c R u I'll A 0 Prev~ntion of Food Contamination U N o p-O Food Identification T S T S \.I ij 34.No Evidence of Insect contamination.rodent/other v:41.0riginal container labeling (Bulk Food) animals V 'I 35.Personal Cleanliness/eating,drinking or tobacco use /1 Phvsical Facilities v',I 36.Wiping Cloths:properlv used and stored VII 42.Non-Food Contact surfaces clean II II 37.Environmental contamination J/43.Adequate ventilation and lighting;designated areas used V 38.Approvcd thalVinf!method 1/I I 44.Garbage and Refuse oroDeriv disposed:facilities maintained I Proner Use of Utensils .,11/45.Phvsical facilities installed.maintained.and clean \IV 39.Utensils,equipmcnt.&linens;propcrly used.stored,J 46.Toilet Facilities:properly constructed.supplied.and clean dried,&handled/In use utensils:properly used .v 40 •.Single-service i1ingt-use articles:propcrr st111 :1'Other Violations Iandlt~ed I /"\,, Received by:h I J..A V lA ~.J\"It!~Print:l ~/I\~~~t_le:Person In Charge/Owner (signature) Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STEMMONS FRWY.,R;V1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 o kl C Temp TempItem/Location Item/Location Temp OBSERVATIONS AND CORRECTIVE ACTIONS Item AN INSPECTIO OF YOUR ESTABLISHMENT HAS BEE MADE.YOUR ATTENTION [S D[RECTED TO THE CONDIT[ONS OBSERVED AND Number NOTED BELOW: Received by:Title:Person In Charge/Owner (signature) 1nspected by: Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 :\.STD-I:vIO:\S FRWY.,R:VI607,DALLAS,TX 75207 214-819-2115 FAX:214-SI9t1j d---~~j--J ~I.LJ '1Brr I Time out:I License/Permit II 1 Est.Type Risk Category Page-t-of + / Purnn~e.nf InsJ cction:I I I-Compliance I I 2-Routine I I 3-Field Investi!!ation I I 4-Visit Ivl 5-0ther TOT ALISCORE Establi lnl~t?~Bv~I I Contact/Owl1er Name..,,1 ,tj)___j /I *l\umber of Repeat Violations:__V---""" i I ~../Number of Violations COS:-- ~Phtspa~sh l I (l-f,!Yh .1 ~ounty:,-,\Y tll{_'r~e(~Phone:-I Follow-up:Yes ( .A\P"'\,N)I ""'xl Kl J .""'/)No (circle one) Co';pliance Sta;;s:Out =noti~c~mpliance IN L incompl~~NO =not observed NA =not applicable COS =corrected onsite R =repeat violation Mark the appropriatepoints in the OUT box for eachnumbereditem M rk ,./.acheckmarkinappropriate box forIN,1'0.NA.COS Markan asterisk'*'in appropriateboxfor R Priority Items (3 Points)violations Re"uire Immediate Corrective Action IIOttO exceed 3 davs Compliance Status Comoliance Status 0 I N N C Time and Temperature for Food Safety R 0 I N N C R U N 0 A 0 U N 0 A 0 Employee Health T S (F =degrees Fahrenheit)T S V I.Proper cooling time and temperature 12.Management,food employees and conditional employees; /knowledge,responsibilities,and reporting V 2.Proper Cold Holding temperature(41 °F/.j5°F)13.Proper use of restriction and exclusion;No discharge from eves.nose,and mouth 3.ProDerHot Holding temperature(135°F)Preventin!!Contamination bv Hands 4.Proper cooking time and temperature 14.Hands cleaned and properlv washedl Gloves used properly 5.Proper reheating procedure for hot holding (165°F in2 15.No bare hand contact with ready to eat foods or approved Hours)alternate method properly followed (APPROVED Y N ) 6.Time as a Public Health Control;procedures &records Hil'hly Suscentible POilulations Approved Source 16.Pasteurized foods used;prohibited food not offered Pasteurized eggs used when required 7.Food and ice obtained from approved source;Food in good condition,safe.and unadulterated;parasite Chemicals destruction 8.Food Received at proper temperalure 17.Food additives;approved and properly stored;Washing Fruits &Vegetables Protection from Contamination 18.Toxic substances properlv identitied,stored and used 9.Food Separated &protected.prevented during food Water!Plumbing preparation,storage.disolav.and tasting 10.Food contact surfaces and Rctumables ;Cleaned and 19.Water from approved source;Plumbing installed;proper Sanitized at ppm/temperature baekflow device II.Proper disposition of returned,previously served or 20.Approved Sewage/Wastewater Disposal System,proper reconditioned disposal Priority Foundation Items 2 Points violations Ret "ire Corrective Actioll withill 10 davs 0 I N N C R 0 I S N C R U 1<1 0 A 0 Demonstration of Knowledgel Personnel U r.;0 A 0 Food Temperature Controll Identilication T S T s 21.Person incharge present,demonstration of knowledge,27.Proper cooling method used;Equipment Adequate to and perform dutiesl Certitied Food Manager (CFM)./'Maintain Product Temoerature 22.Food Handler!no unauthorized personsl personnel V 28.Proner Date MarkillQand disposition Safe Water,Recordkeeping and Food Package VV 29.Thermometers provided,accurate,and calibrated;Chemicall labeling Thermal test strips 23.Hot and Cold Water available;adequate pressure.safe Permit Requirement,Prerequisite for Operation 24.Required records available (shellstock tags;parasite 30.Food Establishment Permit (Current &Valid)destruction);Packaged Food labeled Conformance with Approved Procedures I Utensils,Equipment,and Vending 25.Compliance with Variance,Specialized Process,and 31.Adequate handwa~ciITes:Accessible and prope;HACCP plan;Variance obtained for specialized V supplied,used ..'\I VI YI 0'r1 c)I(_)r?-<processilH!methods;manufacturer instructions / Consumer Advisory t/V 3~.Food and Non-food Contact surf~eanable,proper,l~rl rrdesigned.constructed,and used ~A rt-I.""""7)(;I 26.Posting of Consumer Advisories;raw or under cooked 33.Warcwashing Facilities;installed.marntained,usedl foods (Disclosure/ReminderlBuffet Plate)!Allergen Label Service sink or curb cleaning facility provided Core Items (I Point)Violatiolls Reauire Corrective Actioll Not to Exceed 90 Dal's or Next IlISoectioll ,Whichel'er Comes First 0 I N N C R 0 I N N C R U N 0 A 0 Prevention of Food Contamination u N 0 A 0 Food Identification T S T S 34.No Evidence of Insect contamination.rodenUother 41.0riginal container labeling (Bulk Food) animals 35.Personal Cleanliness/eating.drinking or tobacco use Phvsical Facilities 36.Wiping Cloths;properly used and stored 42.Non-Food Contact surfaces clean 37.Environmental contamination 43.Adeauate ventilation and lighting;designated areas used 38.ADProvedthawing method 44.Garbage and Refuse Droperly disposed;facilities maintained Proller Use of UtensiL~45.Physical facilities installed.maintained.and clean 39.Utensils.equipment.&linens;properly used.stored.46.Toilet Facilities:properly constructed,supplied.and clean dried.&handledl In use utensils;properly used ~,ingle-Service fjint!e-use artic les;_prope4 store(~47.Other Violations tsed I I/.'11 . Receiyed by:/\,kY(/A_,~iJ(JA~Print:-/10.lA.~(21 C.l~~itle:P~lRS(argel Owner(signature)C-,..., .~ Service .Installation .leasing (817)265-5555 18120INVOICE#'--- -7////Date:__LL__.___:...._...;...___7 , Contact :--3-=-'-'/~--- Phone No.:_ ." MetropLex ~REFRIGERATION 5224 Kaltenbrun Rd. Fort Worth,Tx 76119 TACLB004652C INVOICE TO JOB NAME --/I _1 , ADDRESS ADDRESS ,..,//t /-////)_9--'~ CITY AND STATE /CITY AND STATE /---;t'.- •//A.~,_J .• UNJTMODEL FIXTURE-"('"_/.//-'////-/_J/-/","'///,1 -- SERIAL NO."SERIAL NO.I·MODELNO. ././//- TROUBLE REPORTED ./. SERVICE ENGINEERS REPORT /7'/-A"r,.../ j/ / ./ " .'/./. I _" /-)/.-//_1/,t.",,/I/ / MATERIAL USED OTY.CAT.NO.DESCRIPTION EACH AMOUNT Terms:Net ---/./Upon .•../,.,//.,.;"}-//Receipt I ._ .,/")""//.,1/FINANCE- /CHARGE OF 1-1/2% +/,,/'..//-1 r I ",./.;./;'//ANNUAL ,/"'/"·1 ./INTEREST _",/'..RATE 16% 1/'..,J -,.WILL BE,,)//1./ //1,i-,,-;I /,r . Ir J CHARGED.",..•/ON ALL PAST DUE FREIGHT ACCOUNTS LABOR TOTAL MATERIAL "///Regulated by'" ~ERV1CE WORK WORK The TexasEGINEERDATESTARTEDCOMPLETEDREG.OT TOTAL )./-:-/AM ~SERVICE CALL ''7 /J Department~. II ,'//:'3/~-7 -AN.'~REG.HAS.@ .1./I L.,-J -of Licensing and PM ./Registration AM AM PM PM OT.HRS.@ ./EO.Box 12157 AM AM HELPEA HAS.@ /Austin.TX 78711PMPM AM AM TRUCK CHARGES "1-800-803-9202 PM PM P\M P\M SALES TAX__%:"1 '7"7TravelTIme:PM PM Total:PAYTHIS AMOUNT '7 J 2.i7 WORKCOMPLETED 0 INCOMP~E 0 NOT RESPONSIBLE FOR PRODUCT LOSS