HomeMy WebLinkAboutHOLY RAVIOLI 2018.05.01Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377;\.STEM;\OIO:\S FRWY.,R\1607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
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DaFt;l t7 Ht~t I Timeout:yensefPermit 11 \{(J-1 V 1 Est.Type I Risk Category Page .!_of-l.,.
PurpO!e of I ~spection:1 I I-Compliance I "'1 2-Routine I I 3-Field Investi!!ation I 4-Visit r I 5-0ther T~.---ORE
Establishl nen n1~:1 -pi'\)111 nl;I Contact/Owner Name:I
*""umber of Repeat Violations:__//J,(Number of Violations COS:
'_'---
(~Physict detLlfo "'~'l'~kvu-I(1~~·~j~/hj~~C~{"LD I Follow-up:Yes
No (circle one)
Compliance S~tus:OutYu'ot incompliance IN=incon~NO=not observed NA =not applicable COS =correctedon site R =repeat viOI:r f~
Mark theaooronnate points inthe OUT box foreach numbereditem ''('a chcckmark in appropriate boxforIN,NO.NA.COS Markan asterisk'*.in a ocriate box~R
Priority Items (3 Points)violations Re uire Immediate Correctil'e Action 1101to exceed 3dovs '---""
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 1/S
V I.Proper cooling time and temperature r,..VI/12.Management,food employees and conditional employees;
~/knowledge.responsibilities.and reoorting
\V l/2.Proper Cold Holding temperature(41 oFf 45°F)./V 13.Proper use of restriction and exclusion;No discharge from
eves.nose.and mouth
"'J/3.Proper Hot Holding temperature(135°F).//Preventin"Contamination by Hands,
V'/4.Proner cooking time and temperature '-'1 //14.Hands cleaned and properly washedf GIOI'esused properly
V V 5.Proper reheating procedure for hot holding (165°F in2 .r~15.No bare hand contact with ready to eat foods or approved:,-Hours)alternate method properly followed (APPROVED y N )
".,/6.Time as a Public Health Control:procedures &records /Highly SusceDtible Populations
/Approved Source 1 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
"V 7.Food and ice obtained from approved source:Food in
l/good condition.safe.and unadulterated:parasite I Chemicals
/destruction
1/V 8.Food Received at proper temperature VI 17.Food additives:approved and properly stored;Washing Fruitsv&Vegetables
V Protection from Contamination /I 18.Toxic substances pronerlv identified.stored atid used
."~
~Od Separated &protected.prevented during food Water/Plumbing
"reparation.storage,display.and tasting ,-
)(V ~V 10.Food contac1urfa~~rnab~~l1d al~/V 19.Water from approved source;Plumbing installed;proper
Sanitized at ~mite rature 'J.11 j 1 ~backflow device
II.Proper disposition o1"'!'a't!filed.previOUSIYm;;~,20.Approved Sewage/Wastewater Disposal System.proper
reconditioned •.(k disposal
Priority Foundation Item/d Points)violations Relllirc Corrective Actioll withilllO dOl'S
0 I N N C R 0 I N l'C R
U N JI A 0 Demonstration of Knowledge/Personnel U N 0 A 0 Food Temperature Control/Identification
T S T S
•••21.Person incharge present,demonstration of knowledge.•.,Y 27.Proper cooling method used;Equipment Adequate to
and perform duties/Certified Food Mana!?er(CFM)./Maintain Product Temperature
1")(.22.Food Handler/no unauthorized persons/personnel ./28.Proper Date Marking and disposition
/Safe Water,Recordkeeping and Food Package /v 29.Thermometers provided,accurate,and calibrated;Chemical/
Labeling Thcrmal test strips
,I /23.Hot and Cold Water available;adequate pressure.safe ./Permit Requirement,Prerequisite ror Operation
j 24.Required records available (shellstock tags;parasite {1 30.Food Establishme(t pt1rm/t ~FJt 4\1fi1f)I Ydestruction):Packaged Food labeled
Conformance with Approved Procedures ./Utensils,Equip~lent,and Vendingy25.Compliance with Variance.Specialized Process,and
toV
v 31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized supplied.usedprocessin~methods;manufacturer instructions ~V
/Consumer Advisory •.1/•...32.Food and Non-food Contact surfaces cleanable.properly
V designed.constructed,and used
.If 26.Posting of Consumer Advisories:raw or under cooked ..)/33.Warewashing Facilities;installed.maintained,used!
foods (Disclosure/Reminder/Buffet Plate)!Allergen Label Service sink or curb cleaning facility provided
Core Items (l Point)Violalion~Reauire Corrective Actioll Not 10Exceed 90 Daj'.~or NexlllI.mectioll •Jflhicl!e,'er Comes First
0 I N N C R 0 I N N C R
U N ~A 0 Prevention of Food Contamination !j N 0 A 0 V Food Identification
T S T .•...
V VV 34.No Evidence of Insect contamination.rodent/other V 41.0riginal container labeling (Bulk Food)
animals
•...
,~
oJ Vv 35.Personal Cleanliness/eating.drinking or tobacco use ./Phvsical Facilities
./V V 36.WipinQCloths:nroperly used and stored .•...
./42.Non-Food Contact surtaces clean
.//37.Environmental contamination •...r/43.Adequate ventilation and lighting:desillnated areas used
~3R.Approved thawing method ./1/44.Garbage and Refuse properly disposed:facilities maintained
/Proner Use of Utensils v /'45.Physical I:,cilities installed.maintained.and clean
'1/"39.Utensils.equipment.&linens:properly used.stored.,/46.Toilet Facilitics:properly constructed,supplied.and clean
dried.&handled/In use utensils:properlv used
I 40.Single-service &single-use articles:properly stored 47.Other Violations
and.used
Received by:~pr~w~~~1 Title:Person In Charge/Owner
(signature)c..-/\~
"
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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l'/,TEMPERA TURE OlJ'SERVA TlONS 7 ..
Item/Location Temp Item/Location Temp Itern/Location"Temp
OBSERVATIONS AND CORRECTlVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTE TIO IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received by:c:~_.A.--:--Pr~n~«.D1T~~Title:Person In Charge/Owner
(signature)-/\...?'5 {J-..
Inspectelbil'-.L~1'.<",....-..hi LA/lY1 V'int~
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