HomeMy WebLinkAboutDIVE COSTAL CUISINE 2018.05.11Dallas County Health and Human Services -Environmental Health Division,~.,Retail Food Establishment Insn"I'tin"Dpnort
2377:\.STE:YLVIO;'l;S FRWY.,R:V1607,DALLAS,TX 75~14-819-2115~:214-819-2868
I ..,--....,
Dat~\I it[)\~I Time out:J License/Permit #Yo,~l 1 Est.Type I Risk Category PageL of_L-
0
Purpose JfinSD ction:I I 1-ComDliance VI 2-Routine I I 3-field Investigation I I 4-Visit r I 5-0ther TOT~ORE
EstabliS~llenAaCl..({HS,---tN I (~ontactJowner l'ia~~J*"ur~b[~~ia/Violations:__Iv \J I i ",LO nt 1M 'y-./;\,,,lor ".lations COS:__
PhYSiCa~~~\()\._.\-~Rn \l\1~=CrtCV\l?ll ~IhnCJt I ~'7 {"<"'"
I Follow-up:Yes
No (circle one)
.~~.Compliance Status:Out =not in compliance 1 =in compliance 0 =not observed 'A =not applicable COS =corrected on site R=repeatvio~
Mark the aoorooriate points in the OUT box for each numbered item Mark'a checkmark in appropriate box for 1:>1,[';0.NA.COS Mark an asterisk'*.in appro fla e box for R
Priority Items (3 Points)violation.l·Re uire Immediate Correctil'e Action II0t to exceed 3 dal's
Compliance Status Comoliance Status
0 I 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
V "/'I.Proper cooling time and temperature /.12.Management.food employees and conditional employees;
./
,/kJlo"ledge,resnonsibilities,and reporting
IV '"2.Proper Cold Holding temperature(41 of/45°F)V 13.Proper use of restriction and exclusion;No discharge fromV-eyes.nose.and mouth
."/'3.Proper Hot Holding temnerature(13S0F)..,/Preventinp Contamination by Hands
V 4.Proper cooking time and temperature •.....14.Hands cleaned and prooerly washed!Gloves used properly
':;:./5.Proper reheating procedure for hot holding (16S0F in 2
~
IS.l'io bare hand contact with ready to eat foods or approved
Hours)alternate method nronerlv followed (APPROVED Y N )
./6.Time as a Public Health Control;procedures &records •...Highlv Suscentible Populations
Approved Source --1 16.Pasteurized roods used;prohibited food not offered
..•Pasteurized eggs used when reauired
/7.Food and ice obtained Irom approved source;Food in
./i.'"
good condition.safe.and unadulterated;parasite ~t,.--Chemicals..destruction
V"""8.Food Received at proper temperature r 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
/Protection from Contamination .Y 18.Toxic substances moperly identified.stored and used
./V 9.Food Separated &protected.prevented during food Water/Plumbing
/preparation.storage,display,and tasting
)'10.Food contac~rfa)~dfet~tt,'es.Cleaned and I V,;'19.Water li'om approved source;Plumbing installed;proper
-Sanitized at .0.mitlmoe rr8 ,yrt'l YI I(01...backflow device
,,.'/II.Proper disposition ~urned,previously served or ....-:/20.Approved Sewage/Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points I violations Re("ire Corrective Actioll withill 10 dal's
0 I N ~C R 0 I N :'\C R
U N J 0 Demonstration of Knowledge!Personnel U NY'A 0 Food Temperature Control!Identification
T S T S
./21 .Person in charge present.demonstration of knowledge.II'27.Proper cooling method used;Equipment Adequate to
and perform duties/Certified Food Manager (CFM)Maintain PrcrQuQ(Temperature
X 22.Food Handler/no unauthorized persons/personnel
"-
'/28.Prooer Da~arking and disoosition
/
Safe Water,Recordkeeping and Food Package rx J I/'~29.Thermollltro:Provided.accurate,and calibrated;Chemical!
Labeling Thermal test I S
//23.Hot and Cold Water available;adequate pressure.safc Penli't I&quirement,Prerequisite for Operation
r/24.Required records available (shellstock tags;parasite
~30.Food Estllblish~en~'~fL'\,~~ch£destruction):Packaeed Food labeled
t Conformance with Approved Procedures Utensils;'l:q iIipment,!nd Vending
vY 2S.Compliance with Variance.Specialized Process.and /'31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized V /'"supplied.usedprocessinemethods:manufacturer instructions '"
/
Consumer Adyisory It'32.Food and Non-food Contact surfaces cleanable.properly
./designed.constructed.and used
~
26.Posting or Consumer Advisories;raw or under cooked 1../33.Ware\\'ashing Facilities:installed.maintained.used/
foods (Disclosure/Reminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facility provided
Core Items (1Point)Violatiolls Require Corrective Action Not to Exceed 90 Dal's or Ne:cJIlIs11ectiOl'.W/,ic/,el'er Comes First
0 I N N C R 0 I N r;C R
U N 0 A 0 Prevention of Food Contamination u N 0 A 0 Food Identification
T ,-S T S
i,..../34.No Evidence of Insect contamination,rodent/other j,./.41.0riginal container labeling (Bulk Food)
./animals•..•..__.
3S.Personal Cleanliness/eating.drinking or tobacco use Physical Facilities
•...•.y 36.Wiping Cloths;orooerlv used and stored ,/",42.Non-Food Contact surraces clean
,/37.Environmental contamination v ....43.Adeauate \entilation and lighting;designated areas used
V 38.Approved thawing method i/'"44.Garbage and Refuse properlv disposed;facilities maintained
./Proner Use of Utensils ••.....4S .Phvsical facilities installed.maintained.and clean
/'39.Utensils,equipment.&linens;properly used.stored./'46.Toilet Facilities;properly constructed.supplied,and clean
dried,&handled!In use utensils;oroperly used L.-
;I 40.Sing!~sing~.I''''P"Iy stored 47.Othcr Violations
and used c----
Received by:i\(~Print:I J/I Title:Person In Charge/Owner
(signature)-/n,..a ,."•-
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STE:YD1O:'I'S FRWY.,RM 607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
-
ht,lis"e'\l all1erh.J~;~\(t 11~~s;C~A~;ress:~I~l 2~nuIIC~Statll V\l'IJv<1I~elPe~)UPage~f_::_
/""'-TEMPERATURE OBSERV AnONS ~
Item/Location Temp Item/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item A INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTIO IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
-.x-'d
J)\;\Dr1A ,+-f _.p 'xYJ \Ib C\T n~(0.1 +iDvY:11 p ,v'~-\'\
-NY\rl ~t;l \..\f{V rJ I ..PrY1 n \\~I pf j
(.:J\V\11\\Ifl(>\I VY \}r'h;n-r-Ya.",0 I 'V\v\
\'-r /(-;\\,,11-IJ I 'J f'_L ~A J '"('J-f It\IVIV1(~
(~-t ,.~~
~.,J '\
tJ\\fi~.~-\r:i V\()-t In ~lvvnl t (~~'vu-v /I-c'-f4t)tL6 )-v~L'L /
r.\
)~\\11 (1 (1/1 \()~V\0 -\r~=hnl :S·~D'S
1<---l
..___...
~t
\
__.,
//~
Received by:I ~~,-Print:/)V.\).l,h COt"N Title:Person In Charge/Owner
(si2Ilature)t\1\•n
Inspec!ejt"6y:;N._~.•_I___..,.vr......}Printt'A ----