HomeMy WebLinkAboutFOOD FROM GALLILEE 2018.05.02Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STE:VI;\lO:\S FR\VY ..RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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I Time out:I License/p~;(_pO 1 Est.Type Risk Category Page J_of _L-2
Puroose of IdsDection:I I 1-Compliance I I 2-Routine I 3-Field Investigation I I 4-Visit I 5-0ther TO~ORE
Establishhamej ~(I l~ct/ownrt~J ~y £[I ~tJt¥olR~~olations:_('~N"'~l@ I ,/.I .0 \•10 ~cos:__L-\)Physical r~()Snidw~~~or.thILl,~·Jh:iP~h~"L())
I Follow-up:Yes
,,",0 (circle one)
Compliance Status:Out =not incompliance IN =incompliance 1"O~t ob erved NA =notapplicable COS =correctedon site R=repeat vio~
Mark the appropriate points in the OUT box foreach numbereditem Mark ,,/.a eckmarkinaooropriat<box for 11\'.NO,NA.COS Mark an asterisk'*.in aoorooriateboxfor R
Priority Items (3 Points)violations Re l'NireJmmediate Correctil'e Action II0t to exceed 3 days
Compliance Status Compliance Status
0 I N N c Time and Temperature for Food Safety R 0 I N ~C R
U N 0.>~o u NV>A 0 Employee Health
T s (F =degrees Fahrenheit)T S
V V I.Proper cooling time and temperature r 12,Management.food employees and conditional employees;V knowledge.responsibilities.and reporting
V ~V 2,Proper Cold Holding temperature(41 of/45°F)...•~13.Proper use of restriction and exclusion:No discharge from
'"eyes.nose.and mouth
'"/1.'3,Prooer Hot Holding temoerature(135°F)Preventing Contamination bv Hands..~v 4,Proper cooking time and temperature /14,Hands cleaned and properly washed/Gloves used orooerly
VV 5,Proper reheating procedure for hot holding (165°F in 2 1 15,No bare hand contact with ready to eat foods or approved
)n Hours)alternate method properlv followed (APPROVED y N )
_1/6,Time as a Public Health Control:procedures &records Hil!hlv SusceDtible Populations
/Approved Source Y'16,Pasteurized foods used;prohibited food not offered
Pasteurized e~gs used when required
\...V 7,Food and ice obtained Irom approved source;Food in
VV good condition.safe.and unadulterated:parasite Chemicals
destruction
V 8,Food Received at proper temperature ~-1 17,Food additives:approved and properly stored;Washing Fruits
V &Vegetables
/'Protection from Contamination ..-r 18,Toxic substances properlv identified.stored and used
l..-V V 9,Food Separated &protected.prevented during food Water/Plumbing
~V preparation.storage.display.and tasting
j.V V 10,Food contact surfaces an~~~\1xt&\:~...•....19,Water from approved source;Plumbing installed;proper~Sanitized at pom/t Jill a i";L l)Ii backflow device_v II,Proper disposition ofretumed.previously served or -/20,Approved SelVage/Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points violations Re,lIire Corrective Actioll withill 10 daJ's
0 I N N C It 0 I N '\C R
U N ~[A(0 Demonstration of Knowledge/Personnel U N 0 A 0 Food Temperature ControU IdentificationTsTS
Iv 21.Pe~charge nr ';An of knowledge,I n Proper cooling method used:Equipment Adequate toVa~erform illvie;:{C"Jlified Food Mana&r (CFM)Maintain Product Temperature
X le.Food Handl""/ii"tH!uaultmri-zed15eJ'S'ons/personnel /28,Proper Date Marking and disposition
/''-"-Safe woUlf.Recordkceping and Food Package /29,Thermometers provided.accurate.and calibrated;Chemical/
J'Labeling Thermal test strips
...,.V //23,Hot and Cold Water available;adequate pressure.safe Permit RequiremJlI.t,f erequisi e for Opet:ation
~V 24,Required records available (shellstock tags;parasite .--r 30,Food Establishment~ni (~n ~@\)<tdestruction):Packaged Food labeled
-Conformance with Approved Procedures Utensils,Equipment,and VeJ{ding
~
......25,Compliance with Variance.Specialized Process.and )~r 31,Adequate handwashing facilities:Acc~ble and properlyHACCPplan:Variance obtained for specialized
orocessing methods:manufacturer instructions supplied.used ,
/'Consumer Advisory ,/32,Food and Non-food Contact surfaces lleanable.properly
/,/~designed.constructed.and used
1 26.Posting of Consumer Advisories:ralVor under cooked /33,Ware\\'ashing Facilities;installed.maintained.used/
foods (DisclosurelReminder/Buffet Plate)/Allemcn Label Service sink or curb cleaning facility provided
Core Items (I Point)V;olatiollS Require Corrective Action Not to Exceed 90 Days or Next Inspectioll •Whichever Comes First
0 I N N C R 0 I N N C R
U N ~"A 0 Prevention of Food Contamination U N 0
A.••l1'Food IdentificationTST
\.;~
34,No Evidence of Insect contamination.rodent/other ...,.v 41,Original container labeling (Bulk Food)
~//animals•....,35,Personal Cleanliness/catiIH!.drinking or tobacco use Phvsical Facilities
"/'36,Wiping Cloths;properly used and stored -42,Non-Food Contact surfaces clean
V 1/37,Environmental contamination ,.43,Adequate ventilation and lighting:designated areas used
V 38,Approved thawing method .-;44,Garbage and Refuse properly disposed;facilities maintained
/'Proper Use of Utensils ./45,Physical facilities installed.maintained,and clean
./39,Utensils.equipment.&linens:properly used.stored.,/46,Toilet Facilities:properly constructed.supplied.and clean
~L.--dried.&handled/In use UlensiIs:properly used ./
/v 40,Single-service &single-use articles:properly stored 47,Other Violations
and used
Receiv~~~PI~nt:rfd._<~~/cfkk~/~~Title:Person In Charge/Owner
(signatur /1/1 /\,\
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEM MONS FRWY.,R;\'I 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Itern/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONS I
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTE TION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received by~/\)_Print:I~.s-;,C(k ~J__Title:Person In Charge/Owner
(signature)I /\I \,,1\'lfe.t'/t!/~
Inspected by(D'"\.1'"\/\I,<.--..h~"VhJ1pinty C'...•~_1 ...•,.,.v ""!.u ,.,."'11""....•toA