HomeMy WebLinkAboutDAILY FRESH DELI 2018.05.23Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'1i.STE:\1:\IO:'liS FRWY .•R:vI607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
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Time in:I Time out:/"I License/Permit #8/f?"?I Est.Type I RiskCategory PageL of ~_L-
Purp4se of Inspection:1 I t-Compliance IVI 2-Routine I I 3-Field Investi!!ation r I 4-Visit I I SoOther TOT ALiSCORE
Establishme~am~~J",\')(1/;
I Contact/Owner Name:clt/I
*,\'umber ofRepeat Violations:__@Dr}..;Q M I'~IA~,/:-lumber ofViolations COS:--
Phyri~t1dtsn /II /,p l-i-t~0 IMitY/CountYjl (,i7t,PtJ Zip Code:I PZtht!Xf~-~Follow-up:Yes
t"Ev'IA hl\tV Y}<"I 7-7-No (circle one)
IComplianceStatus:Out =not in compliance J '=incompliance NO=not observed NA =not applicable COS =correctedon site R =repeatviolation
Mark theaoorooriate oointsintheOUT box foreachnumbered item Mark ''/'a checkmarkinappropriate bOAforIN.NO.NA.COS Mark an asterisk'*.inappropriate box for R
Priority Items (3 Points)violation.l·Re.uiTe Immediate CorTeetil'e Action 1I0tto exceetl3 davs
Compliance Status Compliance Status
0 I N N C Time and Temperature for Food Safety R 0 I N "C R
U N 0 A 0 U 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;
1/L/knowledge.resDonsibilities.and reDorting
./2.Proper Cold Holding temperature(41 OF'45°F)•..••..1/13.Proper use of restriction and exclusion;No discharge from
(/eves.nose.and mouth
•........3.Proper Hot Holding temnerature(135°F)Preventinl'Contamination by Hands
IJv 4.ProDercooking time and temDerature ......r-14.Hands cleaned and properly washed!Gloves used properly
V 5.Proper reheating procedure for hot holding (165°F in 2
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15.No bare hand contact with ready to eat foods or approved
!!...--Hours)alternate method oronerlv followed (APPROVED Y N )
£/6.Time as a Public Health ControL procedures &records Highlv Suscentible Populations
Approwd Source
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16.Pasteurized foods used:prohibited food not offered
Pasteuri7ed eggs used when reauired
7.Food and ice obtained from approved source:Food in
,/good condition.safe,and unadulterated:parasite Chemicals
l_....destruction
V 8.Food Received at proper temperature .VI'17.Food additives:approved and properly stored;Washing Fruits
l~&Vegetables
Protection from Contamination ~18.Toxic substances DroDerlvidentified.stored and used
V 9.Food Separated &protected.prevented during tood Waterl Plumbing
V preparation.storage.display.and tasting
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tt -10.Food contfufa~:;;;!~Retumables;Cleaned and lJ 19.Water from approved source;Plumbing installed:proper:.--Sanitized at ~temperature ,Ai ()'-backflow device
/'II.Proper disposition oi'fetumed.previously served or
L-V 20.Approved Sewage/Wastewater Disposal System,proper
i...-'"reconditioned disposal
Priority Foundation Items (2 Points)violations Re~lIiTe Corrective Actio"withill 10 dal's
0 I N N C R 0 I N "C R
U N 0 A 0 Demonstration of Knowledge!Personnel U N 0 A 0 Food Temperature Control!Identification
T S T S
/'21.Person in charge present.demonstration of knowledge./'27.Proper cooling method used;Equipment Adequate to
V and perform duties!Certified Food Manager (CFM)••.....•,Maintain Product Temnerature
V 22.Food Handler/no unauthorized persons/personnel V 28.Proner Date Markinn and disposition
Safe "Vater,D____••__-'.-X.29{lhermomete~.accurate.and calibrated:Chemical/
~~
Thermal test stri At 0
vV 23.Hot and Cold Permit Requirement,Prerequisite for Operation
V 24.Required reco tY IIIW ~~.Jst~ispmc~PJXjlIij ~ent &Valid)L destruction):Pack
~'(}J\7 J?
Conforma I ~Utensils.Equipment,and Vending
J 25.Compliance IV VI ~r{)o,Jf\;31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Var L..-V supplied.usedorocessinQmetho((!}~V 32.Food and Non-food Contact surfaces cleanable.properly
J designed.constructed.and used
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26.Posting of Cor __,__"~••.••••••.."••..vvr..••.•u I I LV 33.Warewashing Facilities:installed.maintained.used/
foods (DisclosurefReminder!Buffet Plate)/Allergen Label Service sink or curb cleaning facility provided
Core Items (I Point)Violatiolls Require Corrective Actioll Not to Exceed 90 Dal's or Nexllllsoectioll,Whicllel'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 Ins~ntilmina~n.r~t/other &V 41.0riginal container labeling (Bulk Food)
,/animals fi,Y /)
"-L 'fJ,35.Personal tleanline,.;)ieating.drinking or tobacco use Physical Facilities-,36.Wining Cloths:nroocrlv used and stored C/42.Non-Food Contact surfaces clean
../37.Environmental contamination (....43.Adequate ventilation and lighting:designated areas used
l./38.Approved thawing method I:.-'44.Garbage and Refuse Dronerly disposed;facilities maintained
Prooer Use of Utensils (.....45.Physical facilities installed.maintained.and clean
v'"39.Utensils.equipment.&linens;properly used.stored."-,,,"46.Toilet Facilities:properly constructed.supplied.and clean
dried.&handled!In use utensils;properly used ...,
V .4tr.S1ii}le-service &single-use articrper~~red V 47.Other Violations
A....,/and used (.-~••....
Received bY':\....J_.:::_"').'1 J--I--f~Print:7 I Title:Person In Charge!Owner
(sIgnature)-
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STE:VIMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
LicensefPermit #
g-,'67-
Item/Location Item/Location Item/LocationTempTemp T~mp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTE TION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
Title:Person In Charge/Owner