HomeMy WebLinkAboutCREAM DE LA COOKIE 2018.05.02Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:"<.STDU10:"<S FRWY.,R:VI607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
I -
~~2,~dJTlr:I Time out:ycense/perI~:\p L{I
Est.Type I Risk Category Page _l of __f..___,.__
Puro,se of nspection:I I I-Compliance I LA 2-Routine I 3-Field Investi!!ation I I 4-Visit I I 5-0ther T1J'r AUS~'ORE
Establ .~r;t~~:~&J_1&fOf'v\j ~actfOwner Name:I *Number of Repeat Violations:__la I,;Number of Violations COS:--
PhYSrao-W (0 SnidLVYk2~coutln i11-~I~r~~0:1e:::r;"1 OS Follow-up:Ves
No (circle one)."
NO =no(observed -Compliance Status:Out =not in compliance IN =in compliance NA =not applicable COS =corrected on site R =repeat violation
Mark the 30oropriate ooints in the OUT box for each numbered item Mark '';'a cheokmark in aODrooriate box for IN.1'0.NA.COS Mark an asterisk'*.in aoorooriate box for R
Priority Items (3 Points)violations Re'uire Immediate Corrective Action IIot to exceed 3 davs
Comnli»nce Status Compliance 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 i s
j;.V I.Proper cooling time and temperature I 12.Managemcnt,food employees and conditional employees:
'-'knOl"edge.responsibilities,and reporting
V V 2.Proper Cold Holding temperature(41 °FI 45°F)I 13.Proper use of restriction and exclusion;No discharge from
......v eves.nose.and mouth
1.-:""3.Proper Hot Holding tcmperature(135°F).Preventin!!Contamination bv Hands
••••4.Proocr cooking time and temoerature
,j 14.Hands cleaned and orooerlv washed/Gloves used oroperlv
•vV 5.Proper reheating procedure for hot holding (165°F in 2 I 15.No bare hand contact with ready to eat foods or approved
.,Hours)alternate method properly followed (APPROVED y N )
I.•••6.Time as a Public Health Control:orocedures &records Hi!!hly Suscentible Populations
Approved Source V 16.Pasteurized foods used;prohibited food not offered
_,..n.Pasteurized crrgs used when reauired
V ~Od and ice obtained from approved source;Food in
L."ood condition.safe,and unadult~ra,tr0rasite I-I K Chemicals
....,destruction 0 W),If th..l )/
vl/8.Food Received at proper ter\perature l.rlL-~1ill ~\(V f 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination ./]18.Toxic substances properly identified.stored and used
X /9.Food Separated &protected,prevented during food Waterl Plumbing
oreoaration.storaa -.,...s .-vnd tastin!Z I
17 10.Food co~ut1es ande~turnables \R(ane~e~~~1 'A"\l I /19.Water from approved source;Plumbing installed;proper
U I.•••Sanitized at .ppm/te erature 1 (,hi backflow device
V'
V II.Proper &s,.,vo;,;vu UlJJ..ulned,previously served or /20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points violations Re,lIire Corrective Actio"withi"10 days
0 ~)N C R 0 I N N C R
U A 0 Demonstration of Knowledgel Personnel U Nil 0 A 0 Food Temperature Controll Identification
T s T •s
II'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 unauthorized oersonsl oersonnel ,/28.Proocr Date Marking and disposition
/'
Safe Water,Recordkeeping and Food Package ~
29.Thermometers provided,accurate,and calibrated;Chemicall
Labelin!!Thermal test strips
V •••.~3.Hot and Cold Water available;adcquatc pressure,safe ~~Pe~t Repuirement Prerequisite for Operation
lV 24.Required records available (shellstock tags;parasite M 30.~E~liS I~trer ~czG)r1nAA"Valid)
destruction);Packaged Food labeled
.Conformance with Appro,'ed Procedures ,7 -Uti nsils,Equ pOlent,and VWingr25.Compliance with Variance,Specialized Process,and V .,,1/31.Adequate handwashing facilities:Accetle and properly
HACCP pian;Variance obtained for specialized
orocessin!!methods:manufacturer instructions IF supplied,used
Consumer Advisory
.~I 32.Food and Non-food Contact surfaces cleanable.properly
V 1/designed,constructed.and uscd
~
26.Posting of Consumcr Advisories:raw or under cooked ./33.Warcwashing Facilities;installed,maintained,used/
foods (Disclosure/Reminder/Buffet Plate)1 Allergen Label Service sink or curb cleaning facility provided
Core Items (1 Point)Vio/atiolls Reullire Corrective Action Not to Exceed 90 Dal's or Next Inspection,Wlricl,el'er Comes First
0 I N N C R 0 I N N C R
U N oi:;.e ,;0 Prevention of Food Contamination u N 0 A 0 Food Identification
T /'•S T .s
I)~~/,
34.No Evidence ofl'fect conta~~dent!othcr /41.0riginal container labeling (Bulk Food)
animals "Y\.A..t1I ",.
./'/35.Personal Cleanlincss/eating,drinkin~or toEacea use /'Phvsical Facilities
J .36.Wipin£!Cloths;nroperly used and stored ~f7 1/42.Non-Food Contact surfaces clean
"7 37.Environmental contamination ./43.Adelluate ventilation and lighting:designated areas used
V.38.Approved thawing method /~44.Garbage and Refuse oroperlv disposcd;facilities maintaincd
/Proper Use of Utensils .//45.Phvsical facilities installed,maintained.and clean
I 39.Utensils,equipment,&linens:properly used.stored./46.Toilet Facilities;properly constructed.supplied,and clean
dried,&handledl In use utensi Is;prooerlv used
X 40.Single-scn icc &singlc-use articles:properly stored 47.Other Violations
and used ~
Received by:viA~AAX nDJA/v Print:?(\,{0\(jWV'v;v\\Title:Person In Charge/Owner
(signature).,..,~,__.11
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEI\IMO:\,S FRWY.,R:Y1607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
PhysiCa1 Address:
lAve
Itern/Location
TEMPERATURE OBSERVATIONS
Item/Location 1tern/Location Temp TempTemp
OBSERVA nONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTIO IS DIRECTED TO THE CO
Number NOTED BELOW:
Title:Person In Charge/Owner