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Home My WebLink AboutCVS PHARMACY 2018.07.24Dallas County Health and Human Services-Environmental Health Division Retail Food Establishment Inspection Report 2377 N. STEMMONS FRWV., RM 607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-2868 I r-; ~j Z <-/ i'Zd r~ in: I Ti me out: J License/Permit # I Est. Type I Risk Category Pagq_ of _L-f-- Purpose ofh spection: l J 1-Compliance L!-:::1 2-Routine L J 3-Field Investigation L J 4-Visit L J 5-0tber TOTAUSCORE I * Number of Repeat Violations:__ /2) .f Number of Violations COS:__ /") I Phone: I Follow-up: Yes { L,_ No (circle one) \ Compliance Status: ,~not ;;;-compliance lN = in complian~O = not observed NA = not applicable COS =corrected on site R = repeat violation Mark the appropriate points in the OUT box for each numbered item Mark\da checkmark in appropriate box for IN, NO, NA, COS Mark an asterisk' * 'in appropriate box for R Priority Items (3 Points) violations Re uire Immediate Corrective Action not to exceed 3 days Compliance Status 0 I N N C UN O_..A 0 T / S / V/ V/ vj I / / 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 Hold ing temperature(l35°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 ~· Food Separated & protected, prevented during food / preparation, storage, display, and tasting \1 /10. Food contact surfaces and Returnables ; Cleaned and / Sanitized at ppm/temperature / II. Proper disposition of returned, previously served or reconditioned R Priority Foundation Items (2 Points 0 I u N T ,I N N C R 0 A 0 Demonstration of Knowledge/ Personnel / s ./ /-1-Person in charge present, demonstration of knowledge, 1/ .)l'hd perform duties/ Certified Food Manager (CFM) ,/ 22. Food Handler/ no unauthorized persons/ personnel Safe Water, Recordkeeping and ·Food Package La be line 23. Hot and Cold Water available; adequate pressure, safe 24. Required records available (shell stock tags; parasite destruction); Packaged Food labeled Conformance with Approved Procedures Y 25. Compliance with Variance, Specialized Process, and HACCP plan; Variance obtained for specialized L processing methods; manufacturer instructions / Consumer Advisory Compliance Status 0 I N 'N C UN .Q"AO T / S I , I V I I I / Employee Health 12. Management, food employees and co 1 nditional employees; knowledge, responsibilities, and reporting 13. Proper use of restriction and exclusion; No discharge from eyes, nose, and mouth / Preventine Contamination by Hands 14. Hands cleaned and properly washed/ Gloves used properly 15. No bare hand contact with ready to eat foods or approved alternate method properly followed (APPROVED Y N ) Hiehly Susceptible Populations 16. 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 backflow device 20. Approved Sewage/Wastewater Disposal System, proper disposal violations Re 11ire Corrective Action within 10 days 0 I N N C UN OIA 0 T V S Food Temperature Control/Identification / .... lv / / J.:· 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 Rf9!irement, Prerequisite for Operation Ute~sils, Equi)inent, and Vending 3 1. Adequate handwashing faci lities: Accessible and properly supplied, used V 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 Plate)/ Allergen Label Service sink or curb cleaning faci lity provided Core Items (1 Point) Viollllions Require Co"ective Action Not to Exceed 90 Days or Ne.xt lnspectio11 , Whichever Comes First 0 u T I N N' I/ I/ N C A.. 0 s / Received by: (signature) Prevention of Food Contamination 34. No Evidence of Insect contamination, rodent/other animals 35. Personal Cleanli ness/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 Inspected by~J · :"' \ (signature) 1--"r \ hr.:\ 1 <;..A Form EH-OG~).sed 09-2015) I R OINNC ,- ~ N 0 A X Food Identification II 4I.Original container labeling (Bulk Food) Physical Facilities 42. Non-Food Contact surfaces clean v, 43. Adequate ventilation and lighting; designated areas used / f/ 44. Garbage and Refuse properly disposed; facilities maintained 45. Physical facilities installed, maintained, and clean v 46. Toilet Facilities; properly constructed, supplied, and clean 47. Other Violations Print: C::. L. .Jo..v ic.r osorv,; o Title: Person In Charge/ Owner Print: Business Email: R R R - Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N. STEMMONS FRWY., RM 607, DALLAS, TX 75207 214-819-211 5 FAX: 214-819-2868 ..., ,_, Es(~~Na~ol P1sical A~\ 7 \vi oclA ; ~gi~lrt lh11 License P:~e _ff _f._ ~\'f\d . ,.. .... TEMPERATURE OB~RVATJONS ( Item/Location { Temp Hem/Location ......_... Temp Item/Location ...._.. 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: __.......---, 5 -t \(Q V1NW II'Av\ \n voo+ ~ VCtJ~r e tt:1!. 1 nrA--n 1-to \ I \ v I ·~-------..... " l L\7: ( , ~ c9 VI. ~;-ftTYY\ 'S ()(-I./ ~ ~-~ -f? VBi'r1v j'-/ I ~ srYj ;~a Ill)" ~J.=1-cl v 1 YJIA5 Ll--f'vlo. e v -crfn l I ( .... {"" .....- \ Lf_ Received by(\ ~/~ Print: Scv.r~ ~osor~.· o Title: Person In Charge/ Owner (signature) i e.r Inspe~Ye~ I (signatu e) r\\ ~ h«N hv~~ ~nt:1~( Samples: Y N #collected FormE~ ~vised 09-2015) -I ~