HomeMy WebLinkAboutJD'S CHIPPERY 2018.05.15Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STEi\L\IOi\S FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
D</Is1 I~1 Time in:I Time out:I License/Permit #I Est.Type I
Risk Category Page 1 of L
Purpose o(Inspection:I I I-Compliance I I 2-Routine I I 3-Field Investi!!ation I I 4-Visit I I 5-0ther TOTAUSCORE
Est~,~er;~at1leU.('ooNli I c~~o;ne:€a;;A R(~C,/,fl /)_J I
*:\Cumber of Repeat Violations:__
,f :\Cumber of Violations COS:--(j)PhYsical Addrl;/){,IHI,'I 1'1'1".a1 cn/~~rv~vA;lh ~~/tP17}~l.?0n9I}.J •'?j.1_q~t I Follow-up:Yes
No (circie one)
Compliance Status:Out ~not in compliance IN ~in complianc~SO =not observed A =not applicable COS =corrected on site R =repeat violation
Mark the aoorooriate ooints in the OUT box for each number~d item Mark ',f'a checkmark in aoorooriate box for IN.NO.NA.COS Mark an asterisk'*'in aoorooriate box for R
Priority Items (3 Points)violations He uire Immediate Correetil'e Action 1I0ttO exceed 3 days
Comoliance Status Comnliance Status
0 I N N C Time and Temperature for Food Safety R 0 I N 1\C RUN0A0UN0A0EmployeeHealthTS(F =degrees Fahrenheit)T S
I.Proper cooling time and temperature ,.......1-'12.Management.food employees and conditional employees;
1/knowlcdge.responsibilities.and reoorting
2.Proper Cold Holding temperature(41 of/45°F)
L/13.Proper usc of restriction and exclusion;No discharge from
V eves.nose.and mouth
V'3.Proper Hot Holding temperature(135°F)A Preventinl!Contamination by Hands
t..,...-v 4.Proper cooking time and temperature vr 14.Hands cleaned and properly washed/Gloves used properly
5.Proper reheating procedure for hot holding (165°F in 2
~
15.No bare hand contact with ready to eat foods or approved1/Hours)altemate method properlv followed (APPROVED Y N )V'.6.Time as a Public Health Control:proccdures &records -Hil!hly Suscel)tible Populations
Approved Source l'ff ~
16.Pasteurized foods used;prohibited food not offered
Pasteurized ef!!!S used when required
7.Food and ice obtained from approved source;Food in
V good condition.safe.and unadulterated:parasite ChemicalsVdestruction
..•••.........8.Food Received at proper temperature --V 17.Food additives:approved and properly stored;Washing FruitsL.....&Vegetables
Protection from Contamination 18.Toxic substances properly identified.stored and used
V 9.Food Separated &protected.prevented during food Water/Plumbing 1L...preparation.storage.display,and tasting
1/10.Food cont~t~d Returnables:Cleaned and '--1/19.Water from approved source;Plumbing installed:proper
I....Sanitized at r I temperature backtlow device
l...Y I I.Proper dispOSItion of retumed.previously served or c......'-"20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points violations He,"ire Corrective Actio"withill 10 days
0 I N N C R 0 I N 'i C RUN0A0DemonstrationofKnowledge/Personnel u N 0 A 0 Food Temperature Controll IdentificationTSTS
!/•21.Person in charge present.demonstration of knowledge,V 27.Proper cooling method used;Equipment Adequate to~and perform duties/Certified Food Manager (CFM):......Ylaintain Product Temperature
V 22.Food Handlerl no unauthorized persons!nersonnel i~V 28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package V 29.Thermometers provided.accurate.and calibrated:Chemical/
Labelinl!f ..•••..Thermal test strips
\.../23.Hot and Cold Water available;adequate pressure.safe Permit Requirement,Prerequisite for Operation
\../24.Required records available (shellstock tags;parasite vr 30.Food Establishment Permit (Current &Valid)destruction):Packaged Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vendingcf25.Compliance with Variance,Specialized Process.and 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized ./
orocessing methods:manufacturer instructions \.....-supplied.used
Consumer Advisory t_;V 32.Food and Non-food Contact surfaces cleanable,properly
designed.constructed.and used
~
26.Posting of Consumer Advisories:raw or under cooked L..-V 33.Warc\\"ashing Facilities;installed.maintained.used/
foods (DisclosurefRcminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facility provided
Core Items (I Point)Violatiolls Require Corrective Action Not to Exceed 90 Dal's or Nexllll.,pectioll •J~1,icflel'er Comes First
0 I N N C It 0 I N N C RUN0A0PreventionofFoodContaminationuN0A0FoodIdentificationTSTS
v 1/34.No Evidence oflnsectHntarnjt1ation.ro~othcr V 41.0riginal container labeling (Bulk Food)
animals ...----11 ,Y'~IJ l....
'W 1-35.Perso,,"1 CleanlinJ-s/eatin!!.drinking or tobacco usc Physical Facilitiesv36.Wiping Cloths;properly used and stored .....-42.l'ion-Food Contact surfaces clean
e..--37.Environmental contamination v 43.Adequate ventilation and lighting:designated areas used
V 3S.Approved thawing method •....1.1 44.Garbage and Refuse properlv disposed:facilities maintained
Proper Use of Utensils v 45.Physical facilities installed.maintained.and clean
(...)1 39.Utensils.equipment.&linens;properly used.stored.!.-46.Toilet Facilities;properly constructed.supplied,and clean
dried.&handled/In use utensils;properly used
L.)'40.Single-seryicc &single-use articles:properly stored ,/47.Other Violations
and used,.
Received by:-/--(flt(U Print:-;,L JIlA,l rl!r{}D-l)I Title:Person In Charge/Owner
(signature)
..,I ~~rJ .--•.--