HomeMy WebLinkAboutHOWDY HOMEMADE 2019.05.09Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STE;VnIO~S FRWY .•R:vJ 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
I Est.Type I Risk Category
I ~-
Q C)1r;~T~in:I Time out:J License/Permit #Page _ot'____L__
Compliance~:Out =not i~ompliance IN =in compliancel NO =not observed NA =not applicable COS =corr'ected on site R =repeat viol;(ion-
Mark the approoriate ooints in the OUT box for each numbered item Mark ',\r.R check mark in appropriate box for IN.!IOO.NA.COS Mark an asterisk'*'in appropriate box for R
Priority Items (3 Points)violations Reauire Immediate Correct;"e Action /lot to exceed 3 davs
I 4-Visit I
Comilliance Status
Employee Health
Priority Foundation Items (2 Points
v vj
Time and Temperature for Food Safety
(F =degrees Fahrenheit)
I.Proper cooling time and temperature
II
v'1/1,3.Proper Hot Holding temperature(I35°F)
/{1/2.Proper Cold Holding temperature(41 °FI45°F)
V 6.Time as a Public Health Control:procedures &records
Approwd Source
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0 I N :;
U N 0 A
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7.Food and ice obtained from approved source;Food in
good condition,safe.and unadulterated:parasite
destruction
8.Food Received at proper temperature
Protection from Contamination
9.Food Separated &protected.prevented during food
preparation,storage-<li=iav.and tasting
10.Food cont'l&(surfaces a~eturnab\cs :Cleaned and
Sanitized at TI (')0 ppm/tejnperature
II.Proper d~':~"~C ·"nlnled.previously served or
reconditioned
Compliance Status
R o I N 1"C
UNO A 0
T /5
R
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0]N S C
UNO./'0
T ~5
12.Management.food employees and conditional employees:
knowledge.responsibilities,and reporting
13.Proper use of restriction and exclusion:No discharge from
eyes.nose.and mouth
v
V
Preventing Contamination bv Hands
14.Hands cleaned and nronerlv washed!Gloves used properly
,1/16.Pasteurized foods used:prohibited food not offered
I...{Pasteurized eggs used when required
15.No bare hand contact with ready to eat foods or approved
alternate method properly followed (APPROVED Y N )
II'Hi!'hly SusccDtible Populations
Chemicals
/
1/
NNeoAVO
/5
17.Food additives:approved and properly stored;Washing Fruits
&Vegetables
18.Toxic substances properlv identifIed.stored and used
R o I
U III
T
Waterl Plumbing
/
19.Water from approved source:Plumbing installed;proper
back flow device
20.Approved Sewage/Wastewater Disposal System,proper
disposal
I /v!/5.Proper reheating procedure for hot holding (165°F in 2
1/Hours)
~/4.Proner cooking time and temperature
C R
o Demonstration of Knowledge/Personnel
5
violations ReI "ire Corrective Actio"with;"10 dal's
21~in charge present,demonstration of kno\\ledge,
",,':,.,--Certilied Food Manager (CFM)
'C2.Food Handlerl no )nauthorized personsl personnel
"-.s.fe Water cordkceping and Food Package
Labeling
J II 23.Hot and Cold Water available:adequate pressure.safe
J 24.Required records available (shellstock tags:parasite
destruction):Packaged Food labeled
Conformance with Approved Procedures
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)
1
0 I N N C
U N 0 A 0
T ~S
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25.Compliance with Variance,Specialized Process.and
HACCP pian:Variance obtained for specialized
processing methods:manufacturer instructions
Consu mer Advisory
I
R
Food Temperature Controll Identification
27.Proper cooling method used:Equipment Adequate to
Maintain Product Temperature
28.Proper Date Markin!!and disoosition
29.Thermometers provided,accurate,and calibrated:Chemicall
Thermal test strips
Permit Requirement,Prerrquisite for Operation
L /'
30.Food Establishment +§.(F~7Jr~i)IK
t..'/
~Utensils,EquipmJ;t,anl\Vjnding
..,.V V 32.Food and Non·food Contact surfaces cleanable.properly
~designed.constructed.and used
v~.f,equate handwashing faeilities:Accl(sible and properly
sup~ed,used (\
26.Posting ofConsulller Advisories:raw or under cooked "V 33.Warewashing Facilities;installed,maintained.usedl
foods (Disclosure/Reminder/Buffet Plate)1 Allergen Label Service sink or curb cleaning facility provided
Prevention of Food Contamination
Core Items (I Point)Violatiolls Require Corrective AC'l;on Not to Exceed 90 Days or Ne:r:tlllsDectioll.Wlliche"er Comes First
Food Identification
ProDer Use of Utensils
34.No Evidence of Insect contamination,rodent/other
animals
35.Personal Cleanliness/eating.drinking or tobacco use
36.WininQ Cloths:nroperly used and stored
37.Environmental contamination
1/38.Approved thawing method
I ~O.~ingle.service &j(ingle·use Ttic!~:propfrli stored
ln61used,J,I /I //~I/)
V 1\39.~.equipment.&linens;pr~erly used,stored.
dried.&'handled,In..d.e utensils:p(c,o<!rlv us<:d tV,
R
41.0riginal container labeling (Bulk Food)
Phvsical Facilities
42.Non·Food Contact surfaces clean
43.Adequate ventilation and lighting:designated areas used
44.Garbage and Refuse oroperly disposed:facilities maintained
45.Physical facilities installed.maintained.and clean
46.Toilet Facilities;properly constructed.supplied.and clean
Received bk._){/IU////1 /IJ'A /~I ///
(signature)7'\~L(,r((,.P'V '-K \£/(/fA-/~.a I II V 'Vl)I InY+e ~I Title:Person In Charge/~wne'r
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEM:vIO:'llS FRWY.,RM 607.DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN rNSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTE TION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
Title:Person In Charge!Owner