HomeMy WebLinkAboutUMPHREY LEE CENTER 2018.05.08Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
23771\.STE;\L\IO:\,S FRWY.,R.\-1607,DALLAS,TX 75207 21-t-819-21IS FAX:214-819-2868
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IMTime in:I Time out:A-LicenselPermit #I Est.Type I Risk Category Page _j of .-.......L-
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Purpo e of 1m lection:I I I-Compliance I vI 2-Routine I I 3-Field Investi!!ation I I4-Visit I I S-Other VHrr A\./SCORE
Establisl n~~t)'{A J.Pf'~(en Contact/Owner Name:
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*","umber of Repeat Violations:__I(y\tt:¥,f Number of Violations COS:--
Physical Add~r~n()U~I('./It !COUZ:~M C~~7r)e:/,.\'1rff :=tki"OW-UP:VesnI~i /f 14'-o~Icirclc one)
Compliance Status:lOut =not in compliance IN =in cornpliaktv NO =not observed NA =not applicable los =c~rrected on site R =repeat Vi'~
Mark the appropriate points in the OUT box for each numbered item Mark''''''a checkmark in appropriate box lor '1'1;.:"0.NA.COS Mark an asterisk'*'in a nate box for R
Priority Items (3 Points)violations Re1uire Immediate Corrective Action 1I0t to exceed 3 days
Compliance Status Compliance Status
0 I N N ~c Time and Temperature for Food Sarety R 0 I N :'i C R
U N 0/0 U N ~A 0 Employee Health
T .;S (F =degrees Fahrenheit)T S
v/I.Proper cooling time and"l.emperature V I~.Management,food employees and conditional employees:
/...•~knowledge,responsibilities,and reporting
lX V 2.Proper Cold Holding temperature(41 °FI 45°F)",V 13.Proper use of restriction and exclusion;No discharge from
"eves.nose.and mouth
X V .I 3.Proper Hot Holding temperature(135°F)/Preventin!!Contamination bv Hands
,/,,'"4.Proper cooking time and temperature VI A 1-1.Hands cleaned and properly washedl Gloves used properly
l/~5.Proper reheating procedure for hot holding (165°F in 2 0'15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properly followed (APPROVED Y N )
V 6.Time as a Public Health Control:procedures &records ./Highly Susceptible Populations
/
Approved Source f 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
1/7.Food and ice obtained from approved source;Food inV'/good condition,safe.and unadulterated;parasite /Chemicals/destruction
vi"8.Food Received at proper temperature /f ..If 17.Food additives;approved and properly stored:Washing Fruits
-&Vegetables
/Protection from Contamination II 18.Toxic substances properly identified.stored and used
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9.Food Separated &protected.prevented during food Waterl Plumbing
1/preparation.storage.display.and tasting
tI /'10.Food conta,4n~~heRet$ttsti~ned an~I 'II /19.Water from approved source;Plumbing installed;proper
Santltzed at n empe at "Ii 'I t (d,backtlow device
V II.Proper disposition ofretumed,previously served or ,/20.Approved Sewage/Wastewater Disposal System,proper'0,/reconditioned disposal
Priority Foundation Items (2 Points violations Re~"ire Corrective Actioll withill 10 days
0 I N N C R 0 I N :'i C R
U N ~VA 0 Demonstration of Knowledgel Personnel t:N :.J A 0 Food Temperature ControU Identification
T ,5 T 5
~//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
22.Food Handler!no unauthorized personsl personnel ../28.Proper Date Marking and disposition
/Safe Water,Recordkeeping and Food Package ,29.Thermometers provided,accurate.and calibrated;Chemieall
Labelill!!II'.r Thermal test strips
,//23.Hot and Cold Water available;adequate pressure.safe /Permit Requirement,Prerequ Ilite for Operation
",V 24.Required records available (shellstock tags:parasite l{30.Food Establishment permi~rr ''1Vfl)j)Cjdestruction):Packa~ed Food labeled
r Conformance with Approved Procedures /Utensils,Equipment,~hd~ding
vi 25.Compliance with Variance,Specialized Process.and "V 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized 1/
processing methods;manu racturer instructions /supplied.used
/Consumer Advisory V J)32.Food and Non-food Contact surfaces cleanable,properly
designed,constructed.and used
;I 26.Posting or Consumer Advisories:ra\\'or under cooked V V 33.Warewashing Facilities:installed,maintained,usedl
foods (DisclosurefReminder/BufTet Plate)!Allergen Label Service sink or curb cleanin~Llcility provided
Core Items (1 Point)Violations Require Corrective Action Not 10Exceed 90 Days or Nexi/nspectioll •ff1,icl,ever Comes First
0 I N N C R 0 I N N C R
U N 0 A 0 Prevention or Food Contamination U N 0 A !f0 Food Identification
T 5 T ./5
34.No Evidence of Insect contamination.rodent/other L/41.0riginal container labeling (Bulk Food)
/animals
/35.Personal Cleanliness!eati11!L drinking or toba.s;,co use /.Physical Facilities
/v /36.Wiping Cloths;properly used and stored ·L..I,A)O(10'\.:.-t//42.Non-Food Contact surfaces clean
)\1/37.Environmental contamination I ,[//43.Adequate ventilation and lighting;designated areas used.-38.Approved tha"in!!method //44.Garbage and Refuse properly disposed:facilities maintained
/'Proper Use of Utensils '/~45.Physical facilities installed.maintained.and clean
(//39.Utensils.equipment.&linens;properly used,stored.V 46.Toilet Facilities;properly constructed.supplied,and clean
dried.&handledl In use utensils;properly used
t/'40.Single-service &single-use articles:properly stored 47.Other Violations
and used
Received by:~I~~Print:S(o ..~M~~1 I Title:Person In Chargel Owner
(signature)
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Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMO!'lS FRWY.,R:\1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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~\.X TEMPERATURE OBS1!:RVATIONS
Item/Location I Temp Item/Location Temp Item/Location Ttmp
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OBSERV AnONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISH ME T HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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Received by:/J IltL-[Print:$f\tv\.Title:Person In Charge/Owner
(signature)fV""J n /'\d .17 "<J ..J.r1'"--j
Inspecte~~"\,,/,\\i'("'~{"w..J.'frint:/LA I~.