HomeMy WebLinkAboutPARK CITIES BAPTIST 2018.05.23Dallas County Health and Human Services-t'.knEntal H~~
Retail Food Establishment Inspection Report
2377~.STDnIO:\S FRWY .•R:V1607.DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
~el:L3 ~<tI Time in:1Time out:I License/Permit II I Est.Type /~Mategory Page !___of '-
Pur~ose of II spection:I I I-Comnliance I 1 2-Routine I I 3-Field In\'esti!!ation I I 4-Visit If.A 5-Other TOTAL/SCORE
D~~17;,~7rp/)R,JJit'ff (JAuWe)).conrtJ~w;~r Nrr~~<"')f k *"lumber of Repeat Violations:--(;)I'fi ,/Number ofViolations COS:__
lhYS~~d~es~/\r~h fJ/dArPJ4tJt5ritYffmi UJo ~I Z¥r9_~lO~fl J--I •F?b :q ~~rOIk>w-uP:Yes-1 Jt No (circle one)
Compliance Status:.1"=in compliance NO =notobserved NA=not applicable COS =correctedonsite R =repealviolationOut=not IIIcomp lance I
Mark theappropriatepoints inthe 0 UT box for each numbered ilem Mark''/'acheckmark in aporopriate box for IN,l'iO.NA.COS Markan asterisk'*.in annrooriate boxfor R
Prioritv Items (3 Points)violations Re luire Immediate Correctil'e Action lIot to exceell3 dar.v
Comolianee Status Comnlianee Status
0 I N i"C Time and Temperature for Food Safety R 0 I N :Ii C RUN0A0UN0A0EmployeeHealtbTs(F =degrees Fahrenheit)T S
I.Proper cooling time and temperature V 1:'.Managcment.food employees and conditional employees;L;v I _knowledgc,responsibilities,and reoortin"
vI/2.Proper Cold Holding temperature(41 oFf 45°F)
I 1./13.Proper use of restriction and exclusion;No discharge from
eves.nose.and mouth
I "3.Proper Hot Holding temoerature(135°F)PreHntin!!Contamination by Hands
u'"4.Proper cooking time and temoerature ,y 14.Hands cleaned and properly washed!Gloves used orooerlv
I./V
5.Proper reheating procedure for hot holding (165°F in 2 ,]::15.No bare hand contact with ready to eat foods or approved
Hours)alternate melhod properly followed (APPROVED Y N )
\..-6.Time as a Public Health Control:procedures &records Hh'hly Susceptible Ponulations
Approved Source Y/16.Pasteurized foods used;prohibited food not offered
Pasteurizcd eggs used when reauired
7.Food and ice obtained li'om approved source:Food in
",good condition.safe.and unadulterated:parasite ChemicalsVdestruction
1/8.Food Received at proper temperature L-V 17.Food additives;approved and properly stored;Washing FruitsL.&Ve!2etables
Protection from Contamination 18.Toxic substances properly identified.stored and used
1/9.Food Separated &protected.prevented during food Waterl PlumbingJ,preparation.storage,disolav,and tastin!!
vI..10.Food contact surfa~d Returnables;Cleaned and
J'
1/1..19.Water from approved source;Plumbing installed;proper
Sanitized at ,rI?,emnerature backflolV device
1/II.Proper disposilion of returned.previously servcd or
(_..V 20.Approved Sewage/Wastewater Disposal System,proper1',reconditioned disoosal
Priority Foundation Items (2 Points)violations ReI uire Corrective Actioll withilllO dal's
0 I N N C R 0 I ~,..;C RUN0A0DemonstrationofKnowledgelPersonnelUN0A0FoodTemperatureControl!IdentificationTSTS
1./21.Person in charge present.demonstralion of knowledge,1/27.Proper cooling method used;Equipment Adequate toi_....and perform duties/Certified Food Mana<!er(CFil.I)t.---Maintain Product Temperature"f...::!2.Food Handlerl no unauthorized personsl personnel 7:.7 28.Proper Date Marking and disno<ition
Safe Water,Recordkceping and Food Package tI-.29.Thermometers provided.~and calibrated;Chemicall
Labelinl!Thermal test strios
1/'"23.Hot and Cold Water available;adequate pressure.safe Permit Requirement,Prerequisite for Operation
l/24.Required records available (shellstock tags:parasite
30.Food E}iiI~~m':.21_Per~~I'Ient &'Vj,d)tJ p~0 ),_..destruction):Packaged Food labeled
Conformance with Appro\'ed Procedures Utensils,EqJipment,and Vending
~
25.Compliance with Variance,Specialized Process.and 31.Adequate handwashing facilities:Accessible and properlyI-IACCPplan;Variance obtained for specialized
L..-V supplied,usedprocessingmethods:manufacturer instructions
Consumer Advisory
G1/32.Food and Non-food Contact surfaces cleanable.properly
designed.constructed.and used
~26.Posting of Consumer Advisories:raw or under cooked
(_,1/33.Warewashing Facilities:installed.maintained,usedl
foods (DisclosurefReminderlBuffet Plate)1Allergen Label Service sink or curb cleanin!!facility provided
Core Items (I Point)ViolatiollS Reallire Corrective Action Not to Exceed 90 Dal's or Nexl/II.mectioll,Whicl,el'er Comes First
0 I N N C R 0 I N N C RUN0A0PreventionofFoodContaminationU"0 A 0 Food IdentificationTSTS
[/34.No Evidence of Insect c011lamination.rodent/other VV 41.0riginal container labeling (Bulk Food),animals
••••••17 35.Personal Cleanliness/eating.drinking or tobacco use J Physical Facilities
(/36.Wiping Cloths;nronerly used and stored t:::-42.Non-Food Contact surfaces clean
//37.Environmental contamination •....-43.Adenuate ventilation and lighting:desil!nated areas used
I V 38.Atmroved thalVinf!method ~
/44.Garbage and Refuse properlv disposed:facilities maintaincd
Proner Use of Utensils 45.Physical facilities installed.maintained.and clean
L,.'/39.Utensils.equipment.&linens:properly used,stored.vi.•••46.Toilct Facilities;properly constructed.supplied.and clean
dried.&handled,In use utensils;nronerlv used
~40.Single-service &single-use articles:properly stored _.l7 47.Other ViolationsIvandused
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Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:"<,STEMMO:"<S FRWY"RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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Establishment Name;'
R.AJ1-ktf p~~a~d;,ss;A/~IANJAr ~kfiCity~t~;lJ /JV1 I License/Permit #I Page~_:On y'V ,.i--I ()/\
I I TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Itern/Location Temp
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OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE,YOUR ATTE TION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW;
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