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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 .--•.--