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HomeMy WebLinkAboutCATERING KITCHEN 2018.05.16Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STEM'VIONS FRWY.,R:vt 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 D~Jj,II (j I Time in:I Time out:-,License/Permit #I Est.Type I RiskCategory Pagel of _L Puroose Jr InSDection:I I 1-ComDliance I L,_....f'"2-Routine I I 3-Field Investi2ation I I 4-Visit I I 5-0ther TOTAUSCORE Estab:i~nent Name:Vii c-~.p v.I con~t/ow~er Name)LLeli'.I *;'Iumber of Repeat Violations:__®rl1 ev{;""O rIA i,\"./'Number of Violations COS:-- PhYSiC~A4dTl ~fYlf}(SIV.J,I City/County:~ode:!~10nrj-l M eJ!FOIIOW-UP:YesDIlt'tI'A/1 '-"'rJA (/I --1-1 f No (circle one) Compliance Status:Out =notincompliance IN =incompliance o =notobserved NA=not applicable COS =correctedon site R =repeat violation Mark theappropriate points in the OUT box foreach numbered item Mark'./"ncheckmark in aOllrooriatebox for IN,NO.NA.COS Mark an asterisk'*.in aanrooriate box for R Priority Items (3 Points)violations Reauire Immediate Corrective Action not to exceed 3 days Comoliance Status Compliance Status 0 I N N C Time and Temperature for Food Safety R 0 I N N C RUN0A0(F =degrees Fahrenheit)U N 0 A 0 Employee HealthTsTS I.Proper cooling time and temperature 12.Management,food employees and conditional employees; L-Iv 1,..00 knowledge,responsibilities,and reoortinQ ./2.Proper Cold Holding temperature(41 OF!45°F)L)/13.Proper use of restriction and exclusion;No discharge fromV-eves.nose.and mouthi./3.Proper Hot Holding temperature(135°F)Preventinl!Contamination bv Hands t}/4.Proper cooking time and temperature v1 14.Hands cleaned and properly washed!Gloves used oroperly V 5.Proper reheating procedure for hot holding (165°F in 2 ~ 15.No bare hand contact with ready to eat foods or approyed F Hours)alternate method properly followed (APPROVED Y N ) \/6.Time as a Public Health Control;procedures &records Hi!!hly Susceptible Populations 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 1../good condition.safe,and unadulterated;parasite Chemicals destruction -\..LI 8.Food Received at proper temperature vf 17.Food additives;approved and properly stored;Washing Fruits &Vegetables Protection from Contamination 18.Toxic substances properlv identified,stored and used 9.Food Separated &protected,prevented during food Water!PlumbingII,preparation.storage.display.and tasting L-V 10.Food contact surfaces and Retumables ;Cleaned and c..-t- 19.Water from approved source;Plumbing installed;proper Sanitized at ')-r-l)ppm/temperature backflow device L.-1/II.Proper disposition of retumed,previously served or 1.../20.Approved Sewage!Wastewater Disposal System,proper reconditioned ,''-disposal Priority Foundation Items (2 Points violations Re,"ire Corrective Action withill 10 daJ's 0 I N N C R 0 I N N C RUN0A0DemonstrationofKnowledge/Personnel u N 0 A 0 Food Temperature Control/IdentificationTSTs (..,1/21.Person in charge present,demonstration of knowledge.1/27.Proper cooling method used;Equipment Adequate to and perform duties/Certified Food Manager (CFM)i./Maintain Product TemperatureL-22.Food Handler!no unauthorized persons/personnel L/28.Proper Date Marking and disoosition Safe Water,Recordkeeping and Food Package l_.-"29.Thermometers provided,accurate,and calibrated;Chemical! Labelinl!Thermal test strips•...V 23.Hot and Cold Water available;adequate pressure,safe Permit Requirement,Prerequisite for Operation L/'24.Required records available (shellstock tags:parasite vr 30.Food Establishment Permit (Current &Valid)destruction):Packaged Food labeled Conformance with Approved Procedures Utensils,Equipment,and Vending .~ 25.Compliance with Variance.Specialized Process,and 31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized \..)1 supplied,usedprocessin!!methods:manufacturer instructions Consumer Advisory 1./1/ 32.Food and Non-food Contact surfaces cleanable.properly designed,constructed.and usedJI26.Posting of Consumer Advisories;raw or under cooked v~33.Warewashing Facilities;installed.maintained,used! foods (Disclosure!ReminderlBuffet Plate)!Allergen Label Service sink or curb cleaning Llcilitv nrovided Core Items (I Point)Vwlations Require Coruclive Action Not to Exceed 90 Dal·.~or Next /llspection,Whiche"er Comt!S First I 0 I N N C R 0 I N N C RUN0A0PreventionofFoodContaminationuN0A0FoodIdentificationTSTs 34.No Evidence of Insect contamination.rodent/other V 41.0riginal container labeling (Bulk Food)_..t.-animals t..- v J 35.Personal Cleanliness/catin!!.drinking or tobacco use Physical FacilitIes•...36.Wiping Cloths;orooerlv used and stored I,42.Non-Food Contact surfaces clean•...37.Environmental contamination ••....43.Adequate ventilation and lightin~.desiQnated areas usedf:....38.Aporoved thawing method (..,.44.Garbage and Refuse properly disoosed;facilities maintained ProDer Use of Utensils (..,.45.Phvsical facilities installed.maintained,and clean 1/39.Utensils.equipment,&linens;properly used,stored. L.-V 46.Toilet Facilities;properly constructed,supplied.and clean (/dried.&hanl led!JJ:use utensils;properly used V'/40.Single-se vi!&jSirr;~1S1articles;properly stored 47.Other Violations and used (/ Received by:-~~l_V;print:r --()t-l6J MA.4~I Title:Person [n Charge/Owner;c--........."(signature)-_.---..