HomeMy WebLinkAboutNEKTER JUICE BAR - PICKWICK 2018.05.03Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STLVI:VIO:\S FRWY .•R:V1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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Da~-1F;crr Time out:
ycense/j?l(j l \()Oo ')'(_(1'3~I Risk Category Page t of _(__
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Purpose'of Ins~ect\on:I I I-Com ('lance I '-f 2-Routine I 3-Field Investieation I I 4-Visit I I 5-0ther TOTAUSCORE
Establishment N~eJ;\~/
~vnp{l~le:A<-~~k *Number of Repeat Violations:__(6)/(A,I(L,(,-~~f Violations COS:__
Physical A~O?-:>Vi crt\L.>icI V<:ounty:()1111 11 v~~~r~,-;yjl[,)\I Follow-up:Yes
1\'0 (circle one)
:f .R =repeat viola~Compliance Slatus:Out =not in compliance IN =in compliance NO =not ob ed NA =not applicable COS =corrected on site
Mark the appropriate points in the OUT box for each numbered item Mark''/'a checkm.r allDropriate box for IN,NO.NA.COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violations Rewire Immediate Correcth'e Action "ot to exceed 3 days
Compliance Slatus Compliance Status
0 I N /N c Time and Temperature for Food Safely R 0 I N N C R
U N 17 A 0 U N 0 A 0 Employee Health
T S (F =degrees Fahrenheit)T ./S
V '"I.Proper cooling time and temperature (12.Management.food employees and conditional employees;
/Knowledge.responsibilities.and reporting
V ~
2.Proper Cold Holding temperature(-l I°F'4S0F)/13.Proper use of restriction and exclusion;No discharge from
eves.nose.and mouth
;,/V.I 3.Proper Hot Holding temperature(13S0F)/Preventing Contamination bv Hands
/V ~.Proper cooking time and temperature r 14.Hands cleaned and properly washed!Gloves used properly
.///S.Proper reheating procedure for hot holding (165°F in 2 ,/'"IS.No bare hand contact with ready to eat foods or approved
Hours)alternate method properly followed (APPROVED Y N )
0/6.Time as a Public Health Control:procedures &records Hil!hlv Susceptihle Populations
_,A Approved Source l'16.Pasteurized foods used:prohibited food not offered
Pasteurized el!(!S used when required
~/7.Food and ice obtained Irom approved source;Food inVIgoodcondition.safe.and unadulterated;parasite Chemicals
/destruction /
/
".8.Food Received at proper temperature 17.Food additives:approved and properly stored;Washing Fruits
'"/&Vegetables
//'Protection from Contamination /18.Toxic substances properly identified.stored and used
"//9.Food Separated &protected.prevented during food Water/Plumbing
preparation.storage.display.and tasting
V ~.Food contact surfaces and,~,fir~~bles ;l{eRd and ~~j /19.Water from approved source:Plumbing installed;proper
/Sanitized at ppm/te er uJcA i\l\i'\t:I-Y'\back flow device
VV II.Proper disposition ofreturnetr,previously served or /20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points violations Re<"ire Corrective Actio"withi"10 dal's
0 I N N C R 0 I N N C R
U N ol)'0 Demonstration of Knowledge/Personnel U N 0 A 0 Food Temperatnre Control/Identification
T -'S T S
\../V 21.Person in charge present.demonstration of knowledge,/27.Proper cooling method used;Equipment Adequate to
and perform duties/Certified Food Manager (CFM)Maintain Product Temperature
V 22.Food Handler/no unauthorized persons!personnel )28.Proper Date Marking and disposition
,/'Safe Water,Recordkeeping and Food Package I 29.Thermometers provided.accurate,and calibrated;Chemical!
Labelin!:Thermal test strips
V 1123.Hot and Cold Water available;adequate pressure.safe Permit Requirem,ent,Prere.uisite for Operation---V 24.Required records available (shellstock tags:parasite en 30.Food Establi~nt Pe~t fC ~e1alqvdestruction):Packa"ed Food labeled I
Conformance with Approved Procedures Utemils,I quipment,and Vending
~
"'25.Compliance with Variance.Specialized Process,and I 31.Ad~quate handwashing facilities:Accessible and properly I
HACCP plan;Variance obtained for specialized
processing methods:manufacturer instructions supplied.used
Consumer Advisory Iv 32.Food and Non-food Contact surfaces cleanable.properly
V designed.constructed.and usedy26.Posting of Consumer Advisories:raw or under cooked 1/33.Warewashing Facilities:installed,maintained.used/
foods (DisclosurelReminder/Buffet Plate)!Aller~en Label Service sink or curb cleaning facility provided
Core Items (1 Point)Violatiolls Reqllire Corrective Action Not to Exceed 90 Dal's or Next IIIsDection.Whichel'er Comes First
0 I ~)C R 0 I N r;C R
U 0 Prevention of Food Contamination U N 0 A 0 Food IdentificationTST/s
~~/'34.No Evidence of Insect contamination.rodent/other /41.0riginal container labeling (Bulk Food)
I~animals I
vV 35.Personal Cleanliness/eating.drinking or tobacco use Physical Facilities•......///36.Wiping Cloths:properly used and stored ,42 .Non-Food Contact surfaces clean~/'37.Environmental contamination .//43.Adequate ventilation and lighting:designated areas used I
V 38.Approved thawing metlild _}-;J \1 ~ll~//44.Garbage and Refuse properly disposed:facilities maintained I
/Proper Use of Utensils /4S.Physical facilities installed.maintained.and clean
/39.Utensils.equipment.&linens;properly used.stored.46.Toilet Facilities:properly constructed.supplied.and clean I
V /'"dried.&handled/In use utensils;properly used I
_/'40.Single-service &single-use articles:properly stored 47.Other Violations ,
and used
Received by:IlMi)(H~rj.l\rrA ~\(,(\A1J{)Print:
~(~(/I Title:Person In Charge/Owner
(signature).,,,.I ~'I ,r -",I Fl'-."I ••-.,
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMO:"lS FRWY .•RV1607.DALLAS,TX 75207 214-819-2115 FAX:21-1-819-2868
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I Pagccorz
,-.v TEMPERA TURE OBSERVA TlONS rt--
Item/Location Temp Item/Location Temp Item/Location Temp
OBSERV ATIONS AND CORRECTIVE ACTIONS I
Item A INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received by:11F\\'rx (fAt'CPJAflA 1 1A~'1~1~p:int:~V~Title:Person In Charge/Owner
(signature)/'1
~nspect~I'A A I:<..t""'\I~,__iKJi .((')fint:C"_•••••I__.".•••,lJ __11 __••-1