HomeMy WebLinkAboutHOLMES AQUATIC CENTER 2018.05.22tJ~w ol tCJ
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report \[)\fJ\'t·
2377 :\.STD1.\IO:\S FRWY.,RiVI 607,DALLAS,TX 75207 21.:1-819-2115 FAX:214-819-2868 rttl',)
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,&)~Mr(~I Time in:I Time out:I License/Permit #I Est.Type I
Risk Category Page~of--\-
PurDose of InsDection:1><..1 I-Compliance I I 2-Routine I tl 3-Field Investi!!ation I I 4-Visit I I 5-0tllcr TOT ALISCORE
Establis~ent;~amc:rt~lm;£'An lId'Contr;;fri1r Nat )tr;()rtfn fb d *:-lumber of Repeat Violations:_-0~I "'.'r i 1[('.:(\(S ,/Number of 'violalions COS:__III •r "
PhYSiG~~rr\tbver&W(tp _/L 1 VC~y/County:f Zip Code:I Phone:I Follow-up:Yes
No (circle one)
Compliance Slatus:Out =not in compliance IN =in compliance NO =not observed NA =not applicable COS =correcled on site R =repeal violation
Mark the approDriate Doints in the OUT box for each numbered ilem Mark ,,/'a checkmark in annronriate box for IN,)I;O.NA.COS Mark an asterisk'*'in .noronriate box for R
Priority Items (3 Points)violations Re"uire Immediate Correctil'e Action "ot to exceed 3 dOl'S
Comoliance Status Compliance Status
0 I N r.;c Time and Temperature for Food Safety R 0 I N ="C R
U N 01.;;\0 U N If A 0 Employee HealthT,S (F =degrees Fahrenheit)T S
"'\I I.Proper cooling time and temperature i}/12.Management,food employees and conditional employees:
/knowledge,responsibilities,and reporting.;~
2.Proper Cold Holding temperature(41 of/45°F)V/13.Proper use of restriction and exclusion;No discharge from
eyes.nose.and mouth
1/,3.Proper Hot Holding temperature(135°F)'/Preventing Contamination bv HandsV,4.Proper cooking time and temperature V/14.Hands cleaned and properly washed/Gloves used properlv
I)I 5.Proper reheating procedure for hot holding (165°F in ~.;I 15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properlv followed (APPROVED Y N )
'\6.Time as a Public Health Control;procedures &records /Hi!!hl)'Susceptible Populations
ApproHd Source v1 16.Pasteurized foods used:prohibited food not offered
Pasteurized eggs used when required
~7.Food and ice obtained Irom approved source;Food in /{/good condition,safe,and unadulterated:parasite Chemicals
destruction
8.Food Received at proper temperature II )17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection frolll Contamination ,Y ,I·18.Toxic substances properlv identified.stored and used
I 9.Food Separated &protected.prevented during food "I,Water/Plumbingrjpreparation,storage.display.and tasting
7 10.Food contact surfaces and Returnables;Cleaned and 'j 19.Water from approved source;Plumbing installed;proper/1 Sanitized at ppm/temperature ~back flow device
j II.Proper disposition of returned,previously served or V 20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points violations ReI 'lire Corrective Actio/l withill LO days
0 I N N C R 0 ~fo ="c RUN110A0DemonstrationofKnowledge/Personnel U A 0 Food Temperature Control/IdentincationTSTSVV21.Person in charge present,demonstration ofknowlcdge,V VI 27.Proper cooling method used;Equipment Adequate to
and perform duties/Certified Food Manager (CFM)Maintain Product Temperature
V 2~.Food Handler!no unauthorized persons/personnel -.II 28.Proper Date Marking and disposition
/Safe Water,Recordkecping and Food Package ~29.Thermometers provided.accurate.and calibrated:Chemical!
)Labeling Thermal test strips
iJ /23.Hot and Cold Water available:adequate pressure.safe /Permit Requirement,Prerequisite for Operation
j 24.Required records available (shellstock tags;parasite /11 30.Food Establishment Permit (Current &Valid)destruction):Packaged Food labeled
Conformance with Approved Procedures 1/Utensils,Equipment,and Vending
i 25.Compliance with Variance,Specialized Process.and V I 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized
I processinl!methods:manufacturer instructions supplied.used
:/Consumer Advisory oJ I 32.Food and Non-food Contact surfaces cleanable,properly
designed.constructed.and used
/1 26.Posting of Consumer Advisories;raw or under cooked II 33.Warc\\"ashing Facilities;installed.maintained,used/
foods (DisclosurefReminderlBuffet Plate)/Allergen Label "Service sink or curb cleaning facilitv orovided
Core Items (l Point)Violatioll,5 ReQllire Corrective Action Not to Exceed 90 Dol'S or Next blsDectiOll,Jt1,ic/,ever Comes First
0 I N N C R 0 I N 1/.••.C RUN1,...0 A 0 Prevention of Food Contamination u N ~A 0 Food IdentincationTSTS
\J '34.No Evidence of Insect contamination.rodent/other V 41.0riginal container labeling (Bulk Food)
J animals \.J
1.41/,35.Personal Cleanliness/eating.drinking or tobacco use J,Physical Facilitiesv,I 36.Wiping Cloths;properly used and stored V 1//42.Non-Food Contact surfaces cleany37.Environmental contamination J ii,I 43.Adequate ventilation and lighting:designated areas used
AI 38.Approved thawing mcthod VIf/V 44.Garbage and Refuse properly disnosed:litcilities maintained
Proner Use of Utensils Jill 45.Physical facilities installed.maintained.and clean
..II 39.Utensils.equipment.&linens;properly used,stored.\)/46.Toilet Facilities;properly constructed,supplied,and clean
dried,&handled/[n use utensils;properly used
J 40.Single-service &single-usc articles:properly stored ~47.Other Violations
and used
Received by:Q_.AtA"O IL;P('-n.:t-Print:\6t\\N\Pe'P-VO~-t I Title:Person In Charge/Owner
(signature)--..--~---