HomeMy WebLinkAboutOLIVELLA'S PIZZERIA 2018.05.11Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'1i.STE:vnIO:\S FRWY.,R:V1607,DALLAS,TX 75207 214-819-21IS FAX:214-819-2868
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Date:,~I I r YI~a\V I Timc out:yicenSelPermit #
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Est.Type I Risk Category Page\_of ttb._
PurDoRoflnspection:••'1-Comnliance .........•2-Routine ••3-Field Investij!ation ••4-Visit ••S-Other TOTAL/SCORE
Establ"}?e t7c(10)I,:)I'r(I (.1 Contact/Owner Name:
I
*:-.lumber of Repeat Violations:__(0'l~.,/:\umber of Violations COS:--
Physical Add~:~"t{C ~;~!ctCOUeYJn Ill.-s-!lild~f Xh ffi I Follow-up:Yes
(I '\I No (circle one)
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N~not observedComplianceStatus:Out =not in compliance IN =in compliance NA =not applicable COS =corrected on site R =repeat violation
Mark the aoorooriate ooints in the OUT box for each numbered item Mark ,,/.a chockmark in aDorooriate box for IN.NO.NA.COS Mark an asterisk'*'in aDorooriate box for R
Priority Items (3 Points)violation.~Re~uire Immediate Corrective Aclion 1101to exceed 3 days
Comoliance Status Compliance Status
0 I N r.;C Time and Temperature for Food Safety R 0 I N :.;C RuN,/A 0 IJ Nil>A 0 Employee HealthTS(F =degrees Fahrenheit)T S
J~I.Proper cooling time and temperature /12.Management.food employees and conditional employces;
knowledge,responsibilities,and reportin!!
,/1//2.Proper Cold Holding temperature(41°F/45°F)/13.Proper use of restriction and exclusion;No discharge from
eves.nose.and mouth
,;'3.Proper Hot Holding temperature(135°F),Preventing Contamination bv Hands
/4.Proper cooking time and temperature /14.Hands cleaned and properly washed!Gloves used properly
y 5.Proper reheating procedure for hot holding (165°F in 2 If 15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properlv followed (APPROVED y N )
'J 6.Time as a Public Health Control:procedures &records Highly Susceptible Ponulations i
I Apprond Source ;{16.Pasteurized foods used;prohibited tood not offered
Pasteurized eggs used when required ,
//7.Food and ice obtained trom appro,ed source;Food in
good condition.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 /l 18.Toxic substances properly identified.stored and used
\IJ 9.Food Separated &protected.prevented during food Water/Plumbing
preparation.storage.display.and tasting
1/10.Food contac4~and,:~,urn~~}ICa~~d I /19.Water trom approved source;Plumbing installed;properIISanitIzedatppm/tel )eratu ,I'll/r:backflolV device
1/II.Proper dispo":ifl~ned.previously served or 20.Approved Sewage/Wastewater Disposal System.proper/reconditioned J disposal
Priority Foundation Items (2 Points violations Re.lIire Corrective Actioll withill 10 days
0 I N N C R 0 I N N C R
U N 0 A 0 Demonstration of Knowledge/Personnel t:N 0 A 0 Food Temperature Control/IdentificationTSTSD(21.Person in charge present.demonstration of knowledge,I 27.Proper cooling method used;Equipment Adequate to
"'and perform duties!Certified Food Manager (CFM)Maintain Product Temperature
/22.Food Handler!no unauthorized personsl personnel ,/28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package 1/29.Theml0meters provided,accurate.and calibrated;Chemical!,Labeling Therma I test stri ps,.,23.Hot and Cold Water available;adequate pressure,safe /Permit Requirement,Prerequisite for Operation
\/24.Required records available (shellstock tags:parasite v1 30.Food Establishment Permit (Current &Valid)destruction):Packaged Food labeled
I )Conformance with Approved Procedures Utensils,Equipment,and Vendingr25.Compliance with Variance.Specialized Process.and 1\V 31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized
proccssin!.!methods:manufacturer instructions )supplied,used
I Consumer Advisory {iy 32.Food and Non-food Contact surfaces cleanable.properly
dcsigned.constructed.and used
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26.Posting of Consumer Advisories;raw or under cooked ;"33.Warewashing Facilities;installed.maintained.used!
toods (DisclosurefRe111inder/Buffet Plate)l Allergen Label Service sink or curb cleaning facility provided
Core Items (1 Point)Violatioll.~Require Corrective Actioll Not to Exceed 90 Days or Next /lIs11ection.If'hicllel'er Comes First
0 I N 1'i C R 0 I N N C R
U ~A 0 Prevention of Food Contamination U N o )-0 Food IdentificationTsTS
Y 34.No Evidence of Inscct contamination.rodent/other /41.0riginal container labeling (Bulk Food)
animals
I,)f_35.Personal Cleanliness/eating.drinking or tobacco use "Physical Facilities,,36.Wining Cloths;properlv used and stored .//42.Non-Food Contact surfaces clean
J 37.Environmental contamination ,
43.Adequate ventilation and lighting:designated areas used
J 38.Approved thawinl!method ./44.Garbage and Refuse properly disposed:facilities maintained,ProDer Use of Utensils ./tJ 45.Physical facilities installed.maintained.and clean
J J 39.Utensils.equipment.&linens;properly used.stored.,./'46.Toilet Facilities;properly constructed.supplied.and clean
dried.&handledl In use utensils;properly used
,I 40.Single-service &single-use articles;properly stored 47.Other Violations
'ilnd used _/)-
Received by:1Jt.tcY6/~Print://fa#//<I...-<../J~/Ye'S I Title:Person In Charge/Owner(signature)(\.r./t'Z .
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Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'1i.STEM:VIONS FR\VY.,R:V1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
EstabliShIl1C()Ti'/d I j~I)V~~~IAdd34DLc H cFa/I~hC2tatel(V};l{~Lrns~IA._I Page _(_cf 2J~Ii I
TEMPERATURE OBSERVATIONS (I
Itern/Location Temp item/Location Temp item/Location Temp I
OBSERV ATIONS AND CORRECTIVE ACTIONS I
Item AN rNSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIO S OBSERVED AND
Number OTED BELOW:
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Received by:~7?-f·La __.-Print:fl~:prlh ',n Charg~ner )r(signature)/"I -l (~,:tZr r->.c."
Inspected by:i::f...\,.....~I:'~._£~_._lh ~r.iJlt:I)X ~"...""