HomeMy WebLinkAboutBELOW 40 2018.07.25~ ., Retail Food Establishment ~~on Rep rt
2377 N. STEMMONS FRWY., RM 607, DALLAS, TX 7 07 ~4-81~2115 :214-819-2868
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Da~ ~~ rr?Jarr I Time out: j License/Pert () I r-roo a I q )3 Est. Type I Risk Category Page _ of_"--
Purposl tion: L oflnspetl J ]-Compliance rz::;;r 2-Routine r l 3-Field Investigation r l 4-Visit r l 5-0ther TOOOJSCVRE
Establishm~:~ () L ) ~to l Contact/Owner Name: .l * Number of Repeat Violations: __ (c ./ Number of Violations COS: __
Phystycr~·u i · J 1 rr M-1-I ttffrve0 rb: ~: I Phone: I Fottow-up: Yes
No (circle one) J
·Compliance Status: Out = not in compliance IN = in compli"';~~ not observed NA =not applicable COS =corrected on site R = repeat violatio~
Mark the appropriate ]!<lints in the OUT box for each numbered item Mark ' 'a checkmark in appropriate box for IN, NO, NA, COS Mark an asterisk ' * ' in approjlriate box for R
Priority Items (3 Points) violations Re uire Immediate Corrective Action not to exceed 3 days
Compliance Status Compttance Status
0 I N N c Time and Temperature for Food Safety R 0 I ~ N c R
u N I? A 0 U N A 0 Employee Health
T s (F =degrees Fahrenheit) T I s
t/ I. Proper cooling time and temperature r 12. Management, food employees and conditional employees;
/ knowledge, responsibilities, and reporting
v v 2. Proper Cold Holding temperature(41°F/45°F) ( 13 . Proper use of restriction and exclusion; No discharge from
/ eyes, nose, and mouth
y v 3. Proper Hot Holding temperature( 135°F) J Preventing Contamination by Hands
v / 4. Proper cooking time and temperature I I I I J 14. Hands cleaned and properly washed/ Gloves used properly
/ 'II' 5. Proper reheating procedure for hot holding (165°F in 2 t ; 15 . No bare band contact with ready to eat foods or approved
Hours) alternate method properly followed (APPROVED y N )
./ 6. Time as a Public Health Control; procedures & records / Highly Susceptible Populations
I Approved Source 11 I 6. Pasteurized foods used; prohibited food not offered
Pasteurized eggs used when required
Jll 7. Food and ice obtained from approved source; Food in
good condition, safe. and unadulterated; parasite I Chemicals
destruction J
v 8. Food Received at proper temperature IX l 17. Food additives; approved and properly stored; Washing Fruits
& Vegetables
./ Protection from Contamination t I I I 18. Toxic substances properly identified, stored and used
v / 9. Food Separated & protected, prevented during food I Water/ Plumbing
preparation, storage. dis~ and tasting
01 v / 1 o. Food con~y~s a~~~etu~tC) ld~d() D 3 ~ 19. Water from approved source; Plumbing installed; proper
Samuzed at ppm/ mperat backtlow device
,/ I I. Proper dispositio~rned, previously served or / 20. Approved Sewage/Wastewater Disposal System, proper
reconditioned disposal
Priority Foundation Items (2 Points violations Re~ 11ire Corrective Action within 10 days
0 I N N c R 0 I N ~ c R u N / A 0 Demonstration of Knowledge/ Personnel U N ll' 0 Food Temperature Control! Identification
T s T s v I 21. Person in charge 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 persons/ personnel I ~ 28. Proper Date Marking and disposition
/ Safe Water, Record keeping and Food Package v v 29. Thermometers provided, accurate, and calibrated; Chemical/
Labeling Thermal test strips
(.... VL3. Hot and Cold Water available; adequate pressure, safe / Permit Requirement, PrereGpisite for Operation
\.. v 24. Required records available (shellstock tags; parasite 1 l/1 30. Food Establi~tf~t er~<fu ~qe~¥: destruction); Packaged Food labeled
Conformance with Approved Procedures / Utensils, II quipment, P~nd Vending r 25. Compliance with Variance, Specialized Process, and ./ ~/ 31 . Adequate handwashing facilities: Accessible and properly HACCP plan; Variance obtained for specialized
processing methods; manufacturer instructions supplied, used
/ Consumer Advisory IV / 32. Food and Non-food Contact surfaces cleanable, properly
designed, constructed, and used
cf 26. Posting of Consumer Ad visories; raw or under cooked IV 33. Warewashing Facilities; installed, maintained, used/
foods (Disclosure/Reminder/Buffet Plate)/ Allergen Label Service sink or curb cleaning facility provided
Core Items (1 Point) Vw/ations Require Corrective Action Not to Exceed 90 Days or NexJ Inspection, Which~er Comes First
0 I N N c R 0 I N N Vo R u N 0 A 0 Prevention of Food Contamination u N 0 / Food Identification
T s T s
~ 34. No Evidence of Insect contamination, rodent/other vv 4l.Original container labeling (Bulk Food)
\.,... animals
\/, 35. Personal Cleanliness/eating, drinking or tobacco use / Physical Facilities
// 36. Wiping Cloths; properly used and stored v / 42. Non-Food Contact surfaces clean
;./ .,., 37. Environmental contamination 'l 43. Adequate ventilation and lighting; designated areas used
/ 38. Approved thawing method r/ I 44. Garbage and Refuse properly disposed; facilities maintained
Proper Use of Utensils 45. Physical facilities installed, maintained, and clean r/ 39. Utensi ls. equipment, & linens; properly used, stored. 46. Toilet Facilities; properly constructed, supplied, and clean
dried, & handled/ In use utensils; properly used
If. 40. Single-service & single-use articles; properly stored 4 7. Other Violations
and used
Received by: ~~ AR ~.t... Print: \i~ f.lu.sk Title: Person In Charge/ Owner
(signature)
Inspected by~ ~ IMII~ ( --"") Vl--+-1\~ ynt: \J Business Email:
(signature)
Form EH-06 (Revke,g, ~f~) -......,..... '---" I I
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N. STEMMO S FRWY., RM 607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-2868
I Page ~f-=<::: _
-TEMPERATURE OBSERVATIONS I /
Item/Location Temp Item/Location Temp Item/Location I Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE. YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received by: /"'\ ___,.-. ~/ P
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rint: -ti{.l'n. r (si~nature) J \ t h~ ~~_J,... l ly--.
Title: Person In Charge/ Owner
Samples: Y N # collected
Form EH-06~ I b9-2015) ' -