HomeMy WebLinkAboutR&D KITCHEN 2018.05.09Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'>1.STEVLVIO:\S FRWY.,R:\1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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1 Time out:/1 License/Permit #IS lJ (/1 Est.Type l Risk Category Paget-of_<"_"
Puro(~e ofl Imection:I I I-Compliance I •..I 2-Routine 3-Field Investi!!ation I I 4-Visit I I 5-0ther TOT ..uJSCORE
Establishmp4e:__•...)v\I .~t\Jl,~I Contact/Owner Name:I *:'I'llmber of Repeat Violations:--Vr:',/:'oIlImber of Violations COS:--I 3PhYSiC~dL)TI Vlu >t\I (\+cJ-Citylcotnth v(~'llhZi~~Phone1Yz_-1 Follow-up:Yes l
2>V\en,/I ,I J V\..,()S No (circle one)
Compliance Status:Out =not in compliance I =in compliance NO =e~bserved NA =not applicable COS =corrected on site R =repeat viol:i::v .._./
Mark the appropriate points in the OUT box for each numbered item Mark ,,/'a chec ark in aooroDriat"box for IN.NO.NA.COS Mark an asterisk'*'in appropriate box for R
Priority Items (3 Points)violations Re,lIire Immediate Correctil'e Action 1I0tto exceed 3 dal'.~
Compliance Status Comoliance Status
0 I N l'C Time and Temperature for Food Safety R 0 I N N C R
U N 0 A 0 /(F,=fdegrees Fi!J:l.!tnheit)
U N <j VA 0 Employee Health
T .;-S T S
),\I VI.Proper ,,"ooling tin and temp~ure V 12.Management.food employees and conditional employees;
/kno\\'ledge.responsibilities,and reporting
IX 2.Proper Cold Holding temperature(41 °FI45°F)t.-V 13.Proper use of restriction and exclusion:No discharge fromV//eves.nose.and mouth
VV ,3,Proper Hot Holding temperature(135°F)/Preventin!!Contamination bv Hands.r /4.Proper cooking time and temperature V ,14.Hands cleaned and orooerlv washed/Gloves used properly
ltV'5.Proper reheating procedure for hot holding (165°F in 2 vf 15.No bare hand contact with ready to eat foods or approved
I Hours)alternate method properly followed (APPROVED Y N )
"6.Time as a Public Health Control:procedures &records 7 Hil'hly Suscentible Populations
Approved Source vi'16.Pasteurized foods used;prohibited food not offered
I Pasteurized eggs used when reauiredVI.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 A\{17.Food additives;approved and properly stored:Washing Fruits.J &Verretables
I Protection from Contamination J/18.Toxic substances properly identified.stored and used
.j /9.Food Separated &protected.prevented during food
/
Waterl Plumbing
preparation.storage,disclav.and tasting.
\I ....V 10.Food contaj s~ttl~~~tu~f1)frnrf,J 19.Water from approved source;Plumbing installed;proper
Samtlzed at 111/'mperat r ,~---',-backtlow device
V"'"II.Proper disposition of returned,previously served or 1/20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disoosal
Priority Foundation Hems (2 Points violations Rej "ire Corrective Actioll withill 10 dal's
0 I N ~C R 0 Il$N C R
N J 0 Demonstration of Knowledge/Personnel u N A 0 Food Temperature Control/Identification
T S T S
v'V 21.Person in charge present,demonstration ofkno'v\'ledge,../V 27.Proper cooling method used:Equipment Adequate to
/and perform duties/Certilied Food Manager (CFM)Maintain Product Temoerature,22.Food Handler/no unauthorized personsl personnel II ,28.Proper Date Marking and disposition
/Safe Watel',Recol'dkecping and Food Package V 29.Thermometers provided,accurate,and calibrated;Chemical!
Labeling '"Thermal test strios
vi ./23.Hot and Cold Water available:adequate pressure.safe /Permit Requirel ent,PI requisite for Operation
j/V 24.Required records available (shellstock tags:parasite ~vr 30.Food Establis~rfe?t ~(C7:-et ~lid)destruction):Packaged Food labeled
Conformance with Approved Procedures
,
/Utensils,quipm nt,and Vendingy25.Compliance with Variance.Specialized Process.and V 31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized V l/supplied.usedprocessingmethods:manufacturer instructions
Consumer Advisory V V V 32.Food and Non-food Contact surfaces cleanable.properly
V designed.constructed.and usedy26.Posting of Consumer Advisories:raw or under cooked ~V 33.Warewashing Facilities:installed.maintained,used/
foods (DisclosurelReminderlBulTet Plate)1 Allergen I..:1i~.1 Service sink or curb cleaning facility provided
Core Items (1 Point)Violatiolls Reqllire Corrective Action Not to Exceed 90 Dal's or Next IlISnectio,~.Wlticlte"er Comes First
0 I N N C R 0 I N N C R
U N 0 A 0 Prevention of Food Contamination u N 0 A 0 Food Identification
T S T ,s
/v 34.No Evidence of Insect contamination.rodent/other \..V 41.0riginal container labeling (Bulk Food)
animals
./35.Personal Cleanliness/eating.drinking or tobacco use /Phvsical Facilities
/1/36.Wiping Cloths:properly used and stored "'V 42.Non-Food Contact surfaces clean
-'1/37.Environmental contamination 111.1'43.Adequate ventilation and lighting:designated areas used
V 38,Approved thawinl!method ,/1/44.Garbage and Refuse properlv disposed:facilities maintained
/Proper Use of Utensils ,/[)45,Physical facilities installed.maintained.and clean
/l/39.Utensils,equipment,&linens:properly used.stored.1/46.Toilet Facilities:properly constructed.supplied,and clean
dried.x,.'-'riled/i.JJ..o,u;e utensils;properlv used
.;40.:~e articles:properly stored 47.Other Violations
and use
Received by://'"/
...•.•.Print:CJ\~~kl Title:Person In Charge/Owner
(signature)/\7 I ff\I \N 'K r.:;-r_
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N,STEM;\'IO:\S FRWV"R:V1607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
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~TEMPERATURE OBSERVA nONS /,
Item/Location Temp Item/Location Temp Item/Location (Temp
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OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CO DlTlONS OBSERVED AND
Number NOTED BELOW:
/1
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~~--Received by:'V"'--Pr~t:~V(~s)w6k:..Title:Person In Charge/Owner
(signature).1"\/V \
Inspected \1f:"f1-.,.ll____...f'I -'J 1 17[I.Print:V -_.....