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Home My WebLink AboutBELOW 40 2018.07.26Dallas County Health and Human Services-Enviro.O~ H:rn Di~ Retail Food Establishment Inspection Report 2377 N. STEMMONS FRWY., RM 607, DALLAS, TX 75207 214-819-2115 FAX: 214-81 9-2~ ctV)~£~ ~ ;J_v I;;O\ V I Time out: I License/Permit # I Est. Type /gory Purpo oflnsoae+~: L J 1-Compliance r l 2-Routine r l 3-Field lnvesti~:ation r l 4-Visit L :..::r 5-0tber T ORE Establishment I~ (\...) L~CJ I Contact/Owner Nam~: I ,fl .~ Number of Repeat Violations: __ V\ O If\ V\ \ / J--tft !)l~r of Violations COS: __ I follow-up: Yes No (circle one) I \ {)} Compliance Status: Out= not in compliance IN = in compliance NO = ~bs~d A = not applicable COS= corrected on site R = repeat violati\n / Mark the appropriate peints in the OUT box for each numbered item Mark './' a che{bna.rk in appropriate box for IN, NO. NA. COS Mark an asterisk ' * ' in app~riate w{ for R Compliance Status 0 I N N C U N 0 A 0 T S 0 I U N T 0 I U N T N N C 0 A 0 s N N C 0 A 0 s / J Received by: {signature) Priority Items (3 Points) violatiom· Re uire '11trmediate Corrective Action not to exceed 3 days - Time and Temperature for Food Safety (F =degrees Fahrenheit) I. Proper cooling time and temperature 2. Proper Cold Holding temperature( 41 °f/ 45°f ) 3. Proper Hot Holding temperature( 135°f ) 4. Proper cooking time and temperature 5. Proper reheating procedure for hot holding (165°f in 2 Hours) 6. Time as a Public Health Control; procedures & records Approved Source 7. Food and ice obtained from approved source; Food in good condition, safe. and unadulterated; parasite destruction 8. Food Received at proper temperature Protection from Contamination 9. Food Separated & protected, prevented during food preparation, storage, display, and tasting I 0. Food contact surfaces and Returnables ; Cleaned and Sanitized at ppm/temperature II . Proper disposition of returned, previously served or recondi tioned R Compliance Status 0 I N N C U N 0 A 0 T S Employee Health 12. Management, food employees and conditional employees; knowledge. responsibilities, and reporting 13. Proper use of restriction and exclusion; No discharge from eyes, nose, and mouth Preventing Contamination by Hands I 14. Hands cleaned and properly washed/ Gloves used properly / I I 15. No bare hand contact with ready to eat foods or approved alternate method properly followed (APPROVED Y N ) Hil!.hlv Susceptible Populations v! 6. Pasteurized foods used; prohibited food not offered / Pasteurized eggs used when required Chemicals 17. Food additives; approved and properly stored; Washing Fruits & Vegetables 18. Toxic substances properly identified, stored and used Water/ Plumbing 19. Water from approved source; Plumbing installed; proper back.flow device 20. Approved Sewage/Wastewater Disposal System, proper disposal Priority Foundation Items (2 Points violations Re uire Corrective Action within 10 days R 0 I N N C Demonstration of Knowledge/ Personnel u N o A 0 Food Temperature ControV Identification 21. Person in charge present, demonstration of knowledge, and perform duties/ Certi fied Food Manager (CFM) 22. Food Handler/ no unauthori zed persons/ personnel Safe Water, Recordkeeping and Food Package Labeling 23 . Hot and Cold Water available; adequate pressure, safe 24. Required records available (shellstock tags; parasite destruction); Packaged Food labeled Conformance with Approved Procedures 25. Compliance with Variance, Specialized Process, and HACCP plan; Variance obtained for specialized processing methods; manufacturer instructions Consumer Advisory T S 27. Proper cooling method used; Equipment Adequate to Maintain Product Temperature 28. Proper Date Marking and disposition 29. Thermometers provided, accurate, and calibrated; Chemical/ Thermal test strips Permit Requirement, Prerequisite for Operation 30. Food Establishment Permit (Current & Valid) Utensils, Equipment, and Vending 31 . Adequate handwashing fac ilities: Accessible and properly supplied, used 32. Food and Non-food Contact surfaces cleanable. properly designed, constructed, and used 26. Posting of Consumer Advisories; raw or under cooked 33. Warewashing Facilities; installed, maintained, used/ foods (Disclosure/Reminder/Buffet Pl ate)/ Allergen Label Service sink or curb cleaning facility provided Core Items (1 Point) Violations Require Corrective Action Not to Exceed 90 Days or N~t:t Inspection, Whichever Comes First R 0 I N N C Prevention of Food Contamination u N 0 A 0 Food Identification 34. No Evidence of Insect contamination, rodent/other animals 35. Personal Cleanliness/eating, drinking or tobacco use 36. Wiping Cloths; properly used and stored 37. Environmental contamination 38. Approved thawing method Proper Use of Utensils 39. Utensils, equipment. & linens; properly used. stored. dried, & handled/ In use utensils; properly used 40. Single-service & single-use articles; properly stored and used T S Print: Print: 41 .0riginal container labeling (Bulk. Food) Physical Facilities 42. Non-Food Contact surfaces clean 43. Adequate ventilation and lighting; designated areas used 44. Garbage and Refuse properly disposed; fac ilities maintained 45. Physical facilities installed, maintained, and clean 46. Toilet Facilities; properly constructed, supplied, and clean 47. Other Violations Title: Person In Charge/ Owner Business Email: Form EH-06 (~!1!U9-2015) R R R 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 fl L-'"1 Esfab\~~{~ YO I Physica{Aod~ss~S t{ ~ \(c~~tt~/ LX-~~~ I PageL cr_L_ -TEMPERATURE OBSERVA TJONS J J I tern/Location Temp Item/Location Temp Item/Location Temp Item Number I OBSERVATIONS AND CORRECTIVE ACTIONS AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE. YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND NOTED BELOW: (\ d\ 1\ " I I· ' • ( )2> . ~l~ " " 0--tf--ffcnv I Title: Person In Charge/ Owner Samples: Y N #collected Form EH·n'lo;. -_.5) .....__ I -