HomeMy WebLinkAboutNEKTER JUICE BAR - SNIDER PLAZA 2018.05.02Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377;\.STEM:YIO;'llS FR\VY .•R:\1607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
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Dat~'f)/1.bTlY{in:I Time out:ycensdPermit II I Est.Type I RiskCategory Page -I of _L
Purpose of 1m pertion'I I 1-~omplianre I vI 2-Routine I I 3-Field Investil!ation I I 4-Visit I IS-Other TOT AL/SCORE
Establishme~t l'\a~let.1i .jl I ContactJOwner Name:I *Number of Repeat Violations:--C\---l-llA-r'f Y --I u.t l;z_.,-/:-iumber of Violations C?S:--2
Physical Adt1i-1~~V\i(h~/~~crJ:Yj.1\,vf v S,~.~~Dt~n ~1 f U~lj~~~~1:t'1(J
Compliance Status:Out =not in compliance I'=incompliance NO=n~bs.crved NA=not applicable COS =corrected onsite
Mark the appropriatepoints in the OUT box foreachnumbered item Mark'-/.acheck'tnarkin appropriate box for IN.l'OO.NA.COS Markan
R =repeat violation
asterisk'*'inaporooriateboxfor R
Compliance Status
Priority Items (3 Points)violations Rewire Immediate Correct;,'e Action 1I0tto exceed 3 days
v Protection from Contamination
o INN C
UNO A 0
T ~S
Time and Temperature for Food Safety
(F =degrees Fahrenheit)
I.Proper cooling time and temperature
2.Proper Cold Holding tempcrature(41°FI 4S0F)
••••/'3.Proper Hot Holding temperature(13S0F)
v''"4.Proper cooking time and temperature....v )-;Proper reheating procedure for hot holding (16S0F in 2__Hours)
'"6.Time as a Public Health Control:procedures &records
Approved Source
7.Food and ice obtained Irom approved source;Food in
good condition.safe.and unadulterated:parasite
destruction
IV 8.Food Received at proper temperature
./
Compliance Slatus
Waterl Plumbing
R o INS C
UNO A 0 Employee HealthT_S
12.Management,food employees and conditional employees;
knowledge.responsibilities.and reporting/--,/'
./
/'
/'1
1"
/'
~
R
R
/'
v /'
./
13.Proper use of restriction and exclusion;:-.lodischarge from
eves.nose.and mouth
Preventing Contamination by Hands
14.Hands cleaned and properly washedl Gloves used properly
IS.No bare hand contact with ready to eat foods or approved
alternate method properly followed (APPROVED Y N )
Highly Susceptible Populations
16.Pasteurized foods used;prohibited food not offered
Pasteurized efI!!Sused when required
Chemicals
17.Food additives;approved and properly stored:Washing Fruits
&Vegetables
18.Toxic substances properlv identified.stored and used
9.Food Separated &protected,prevented during food
/'preparation,storage,display,..an(l tasting ,
V""""_v 10.Food contact surfaces a(cf'R4tumable~.:.._Clea,ll,.edapd J ."/19.Water from approved source;Plumbing installed;proper
~-+__1-~~~~~-+~S~a~n~1~tl~ze~d~a7.t__~~__~PP'~vv=tt7e~e~i~e>A45l~~e~'~~~~~~~~~I.I1~~~~~~~.I\r--r__r7/~__-r __r-b_a_c_k_n_o_\V_d_e_v_i_ce +-__
d /'II.Proper disposition ofreTITmed,previously served or /'/20.Approved Sewage/Wastewater Disposal System.proper
-reconditioned disposal
Priority Foundation Items (2 Points
RoINNC
~N 0[.Y ~Demonstration of Knowledgel Personnel
21.Person in charge present.demonstration of knowledge.
and perform dutiesl Certified Food Manager (CFM)
22.Food Handlerl no unauthorized personsl personnelx:
Safe Water,Rccordkeeping and Food Package
Labeling
W3.Hot and Cold Water available;adequate pressure.safe
24.Required records available (shellstock tags;parasite
destruction);Packaged Food labeled
Conformance with Approved Procedures
/2S.Compliance with Variance,Specialized Process,and
HACCP plan;Variance obtained for specialized
processin!!methods:manufacturer instructions
Consumer Advisory
violations Re~"ire Corrective Actioll withill 10 dal's
Food Temperature Controll Identification
o I N 1'01 C
~N ;/A ~
27.Proper cooling method used;Equipment Adequate to
Maintain Product Temperature
28.Proper Date Marking and disposition
29.Thermometers provided,accurate.and calibrated;Chemicall
Thermal test strips
/
It.{'
R 0 INN C
UNO A 0
T "L-V
Permit Requiremept,Prerequisite for Operation
Utensils,E uipment,'and Vending
31.Adequate handwashing facilities:Accessible and properly
supplied.used
32.Food and Non-food Contact surfaces cleanable.properly
designed.constructed.and used
26.Posting of Consumer Advisories;raw or under cooked ,I .••••••1--""""33.Warcwashing Facilities;installed,maintained,usedl
foods (Disclosure/Reminder/Buffet Plate)1 Allergen Label •••v Service sink or curb cleaning facility provided
o INN
UNO A
T "..
Prevention of Food Contamination Food Identification
R
Core Items (1 Point)Violatiolls Reqllire Corrective Actioll Not to Exceed 90 Dal's or Next Illspectioll,Wllichet'er Comes First
Cos
'Xv V./34:No Evide~nsect fo~ta!fufion"n~entlother
ammals \'Y\A..-ll 1 I lXd
v ./V 3S.Personal Cleanliness/eating.drinkinl!or tobacco use
36.Wiping Cloths:properly used and stored
37.Environmental contamination
38.Approved tha\\ing method,Propcr Use of Utensils
39.Utensils,equipment.&linens:properly used.stored.
dried.&handledl In usc utensils:properly used
40.Single-service &single-use articles:properly stored
and used -\
47.Other Violations
41.0riginal container labeling (Bulk Food)
Physical Facilities
42.Non-Food Contact surfaces clean
43.Adequate \entilation and lighting:desif;nated areas used
4-1.Garbage and Refuse properly disposed;facilities maintained
45.Physical facilities installed.maintained.and clean
46.Toilet Facilities;properly constructed.supplied.and clean
Received by:
(signature)n
,1/I
Print:Ii
(,.r(n\
I Title:Person In Chargel Owner
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMO;'llS FRWY.,RM 607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
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Item/Location Temp Item/Location Temp Item/Location'-._Tfmp
OBSERVATIONS AND CORRECTIVE ACTIONS I
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CO DITIONS OBSERVED A D
Number NOTED BELOW:
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Received by:h~7/J Pri~t~(1 (),.r (tl S (')/'_.V r'1
Title:Person In Charge/Owner
(signature),../7\~c-
Inspected by:(f/~vl,~I~I.UtJ1 Pfn~'<;:"n'1n1pC'·V 1\.1 H ""Allprtp~