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HomeMy WebLinkAboutPROTHRO REFECTORY(PERKINS) 2018.05.16Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:\.STE:VL\IO"iS FR\VY.,R:V1607,DALLAS,TX 75207 214-819-2115 FA~:214-819-2868 D~~JI{.,119<:I Time in:I Time out:J License/Permit #I Est.Type I RiskCategory Page!_of _/__ Purpose of nspection:I I I-ComDliance I fA 2-Routine I I 3-Field Investi!!ution I I 4-Visit I I S-Other TOTAUSCORE EstO:~:~le:rYPHtlr'-ItfY1t (p!?~}')ot1tar~K;~'1~~fA do ~I *:"lumber ofRepeat Violations:__(3)v"l'iumber of Violations COS:-- Ph}sical ~r~s:,fS {sh-o p (Sf I~I City/couJ:l:I ~;fj~;YA_Ph01.e:f--6~&s~Follow-~p:Yes11'i)1;"1 VIJ".ftf-,-No (mcleon.) Compliance Status:'Out =not in compliance I =in compliance l'i0 =notobserved NA=not applicable COS =correctedon site R =repeatviolation Mark the aDorooriateooints in the OUT box for eachnumbered item Mark'v'"a checkmark in appropriate box for [i\",NO.NA.COS Markan asterisk'*.in aooroptiate box for R Priority Items (3 Points)violations Re I/ire Immediate Correcti"e Action 1I0tto exceed 3days Comnliance Status Compliance Status 0 I N N C Time and Temperature for Food Safety Il 0 I N :\C R U N 0 A 0 U ill 0 A 0 Employee Health T S (F =degrees Fahrenheit)T S /I.Proper cooling time and temperature 12.Management.food employees and conditional employees; 1/LY knowledge,responsibilities.and renortim! 2.Proper Cold Holding temperature(41 °FI45°F)v-13.Proper use of restriction and exclusion;No discharge Irom.L-eyes.nose.and mouth(....3.Proper Hot Holding temperature(135°F)Preventing Contamination by Hands 1/1/4.Prooer cooking time and temoerature ,.y 14.Hands cleaned and properly washed/Gloves used oronerlv L.-V 5.Proper reheating procedure for hot holding (165°F in 2 j~ 15.No bare hand contact with ready to eat foods or approved Hours)alternate method properlv followed (APPROVED Y N )v 6.Time as a Public Health Control;orocedures &records Hi!!hly Susceptible PODulalions Approved Source ~ 16.Pasteurized foods used;prohibited food not offered Pasteurized eggs used when required 7.Food and ice obtained from approved source;Food in V good condition.safe.and unadulterated:parasite Chemicals {/destruction 1/8.Food Received at proper temperature &17.Food additives;approved and properly stored;Washing Fruits L-&Vegetables Protection from Contamination 18.Toxic substances properly identified.stored and used 1/9.Food Separated &protected.prevented during food Water!PlumbingLpreparation,storage.display.and tasting J ,[/ 10.Food contact surfaces and Returnables;Cleaned and c..-V'19.Water from approved source;Plumbing installed;proper Sanitized at ppm/temperature baekflow device ~V 11.Proper disposition of returned,previously served or l.]/20.Approved Sewage!Wastewater Disposal System,proper reconditioned disposal Priority Foundation Items (2 Points violations ReI "ire Corrective Actioll withill 10 days 0 I N ill C R 0 I ill :;C R U ill 0 A 0 Demonstration of Knowledge!Personnel U N 0 A 0 Food Temperature Control/IdentificationTSTs 1 •••.•••.J.t 21.Person incharge present.demonstration of knowledge.(..V 27.Proper cooling method used;Equipment Adequate to and perform duties/Certified Food Manager (CFM)Maintain Product Temperature '"22.Food Handler/no unauthorized oersons!oersonnel {,/n.Proper Date Marking and disposition Safe Water,Recordkceping and Food Package V'" 29.Thermometers provided.accurate.and calibrated;Chemical! Labelill!!Thermal test strips t /23.Hot and Cold Water a\ailable;adequate pressure.safe Permit Requirement,Prerequisite for Operation /24.Required records available (shellstock tags;parasite v(1 30.Food Establishment Permit (Current &Valid)t_.,destruction);Packaged Food labeled Conformance with Approved Procedures Utensils,Equipment,and Vending t}25.Compliance with Variance,Specialized Proccss.and 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized processinQ methods:manufacturer instructions L-V supplied,used Consumer Advisory 32.Food and Non-food Contact surfaces cleanable.properly t~V designed.constructed.and used ~ 26.Posting of Consumer Advisories;raw or under cooked ./33.Warewashing Facilities;installed.maintained.used! foods (DisclosurefReminder!Buffet Plate)!Allergen Label L.-Service sink or curb cleaning facility provided Core Items (I Point)Violatiolls Reqllire Corrective Action Not to Exceed 90 Dal's or Next Illspectioll •Whichever COflles First 0 J ill ill C R 0 I N N C R U N 0 A 0 Prevention of Food Contamination U ill 0 A 0 Food IdentificationTSTS v'~ 34.No Evidence of Insect contamination.rodenVother /41.0riginal container labeling (Bulk Food) animals ('./ •....35.Personal Cleanliness eatinQ.drinking or tobacco use Physical Facilities....,36.Wiping Cloths:properly used and stored v 42.Non-Food Contact surfaces clean w'37.Environmental contamination (/43.Adequate ventilation and lighting;designated areas used \..Y 38.Approved thawing method (......V 44.Garbage and Refuse properly disposed;facilities maintainecl ProDer Use of Utensils •...•1/45.Physical facilities installed.maintained,and clean t.••Y 39.Utensils.equipment.&linens;properly used.stored.•.......v 46.Toilet Facilities;properly constructed.supplied.and clean dried.&handled!In use utensils;properly used L..V 40.Single-service &single-use articles:properly stor/l ••.....V 47.Other Violations and used /1 (\ Received by: ~.-;/;'/'+/~Ii.()()t!/'L/Print:I-If{JC1IA AI lt7,VitlA~e~s?n>~~Lf)~er(signature)SiS \le(\- Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STEMMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 ,.., Est~:;te:e:{J£)Jv''1r~(JlP:,~~~dresS~~el ~,sh-op Bltxll Cit~:Lla_f I LicenseIPennit #I Pag~f_\ 1 I I -TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp •~ 'II0.1T-I /l V'a ~"76~~I '). OBSERV ATlONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATI'ENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELOW: ~IJ ~A n.A A·h cTYl~-"J rJ-e ~p -.vi //1.iP # v -I /PY~1L~n~~1AJM Mo1 a1 -tPlV11r1_."dA.'.. ~I I -,..... ('ArfP f'_,-h \X !tcTwfl"-!--IJvX tt,~~AA M /)1"a ,;-j'lf -v I J /)-/"\, Received b~-£v~d J.(_)Of.4_~I Print:~,t~A.A'(P;"J Tit)\!'erson,I~har~~r (signature)CS'\.\~V\ Insnectcd bv:/I .I ./"'I A -l15I'rint:/?I I-I ~ May 17 2018 10:32AM Smu 2147684245 page 1 5915 Bishop BIVa Dallas,TX 7!!27;"'0133 214-7M-30!lB 214-768-1042 wvvw.smu.edUltheologyl SMU erkins School of Theology Fax:Pages:f Phone:fll'/-'-ac;--~{p~ Re:cc: o Urgent ~r Review 0 Please Comment 0 Please Reply 0 Please Recycle DALLAS COUNTY ENVIRONMENTAL HEALTH May 17 2018 10:32AM Smu 2147684245 o ~- ~ oz ~ &f~ m ...• X 0 l>0'1~_.. "T1 COo '"~ Zc ~ go m ;10 page 2 () :r:»;:0 rm (J) coo:r: