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HomeMy WebLinkAboutCVS PHARMACY 2018.07.25¥\'NAL-\50-~\\ ~1Q; Dallas County Health and Human Services -~r....-:~nt'll-'i7h-A.nnwntal Health Division . ( Retail Food Establishment I~pectio~~ Rpo t onolhl0 2377 N. STEMMONS FRWY., RM 607, DALLAS, TX 75 7 214-819-2115 FA :214-819-2868 ~)"'-''. I i ~'2 ::/?w rt in: I Time out: J License/Pen~ 0( C{ -() '006Tcte I Est Type I Risk Category Page -1-of-t Purpo e oflr#.ipection: l J 1-Compliance f ~ 2-Routine f l 3-Field lnvesti2ation r l 4-Visit f l 5-0tber TOTAUSCORE 1-E-s-ra_b_l_is_h_m_e_n~~=~~,.s..,·==·::::......--_J_ ~_.__.~[L.!_.!_3.<e=:!.(~...L9:o~AI-_~._c_on_t_a_c_tl_o_w..,.n_e_r_N_a_m_e:.---r--="""::::---_.J~-~-~-~-:_~_:_~_:r_r R_v_~~-~-~_:o_~-~oT~-a~-;~-~_,:.=:.--=-=--------1 ID Physical'tbe~31__ ~ 1CfJ~~~nty:lJV11U tslp~o~l;( I ~:no,;~~:C~e~~:) l ~ Compliance Status: Out= not in co;;;piiance IN = in compliance NO = not 4served /NA =not applicable COS = corrected on site R =repeat violation Mark the appropriate points in the OUT box for each numbered item Mark'../' a chec ;,C · ..,..(.;ropriate 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 U N 0 A 0 T / S v/ ltl / Time and Temperature for Food Safety (F =degrees Fahrenheit) I. Proper cooling time and temperature 2. Proper Cold Holding temperature(41 °F/ 45°F) / p. Proper Hot Holding temperature( I 35°F) v;l / c~v / / / / vv l-- / 4. Proper cooking time and temperature v 5. Proper reheating procedure for hot holding (I 65°F in 2 Hours) 6. Time as a Public Health Control; procedures & records Approved Source 7. Food and ice obtained !rom 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 U( Food contact surfaces and Returnables ; Cleaned and ~anitized at ppm/temperature 1 I. Proper disposition of returned, previously served or reconditioned R Compliance Status 0 I N I~ c U N OI,A 0 T ./ S / / / I ..Y I I / Employee Health I 2. Management, food employees and conditional employees; knowledge, responsibilities, and reporting I 3. Proper use of restriction and exclusion; No discharge from eyes, nose, and mouth Preventino Contamination by Bands I 4. 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 ) Hi2hly Susceptible Populations 16. Pasteurized foods used; prohibited food not offered Pasteurized eggs used when required Chemicals I 7. Food additives; approved and properly stored; Washing Fruits & Vegetables I 8. Toxic substances pr<>perl.)' identified, stored and used Water/ Plumbing I 9. Water from approved source; Plumbing installed; proper backflow device 20. Approved Sewage/Wastewater Disposal System, proper disposal Priority Foundation Items (2 Points violations Re 11ire Corrective Action within 10 days 0 I u N T tl N N 0 A v / / c 0 s / / Demonstration of Knowledge/ Personnel 21. Person in charge present, demonstration of knowledge, and perform duties/ Certified Food Manager (CFM) 22. Food Handler/ no unauthorized persons/ personnel Safe Water, Recordkeeping and Food Package Labeling 23. Hot and Cold Water available; adequate pressure, safe lv 24. Required records available (shellstock tags; parasite destruction); Packa2ed Food labeled iJ Conformance wilh Approved Procedures Y 25. Compliance with Variance, Specialized Process, and HACCP plan; Variance obtained for specialized processing methods; manufacturer instructions R 0 I U N T N 0 / .. .v / N C A 0 s ) Food Temperature ControU Identification 27. Proper cooling method used; Equipment Adequate to Maintain Product Temperature 28. Proper Date Marking and disposition 29. Thermometers provided, accurate, and calibrated; Chemical/ Therrna I test strips Permit Requirement, Prerfquisite fo Operation 30. Food Establishment Pe(y/ ~ Fqct{J I 'I Utensils, Equiplru$t, an"'e-ding "' 3 I. Adequate handwashing facilities: Accessible and properly supplied, used R R V Consumer Advisory 32. Food and Non-food Contact ~f?~1s..;)ean'l_b11e, proP.srly •. 1 , ~ ,~ destgned, constructed, and used \ar Jl('UJ, 1111~ l'J..J l[J't~U l 01\i 26. Posting of Consumer Advisories; raw or under cooked V 33. Warewashing Facilities; installed, maintained, used/ I ~ foods (Disclosure/Reminder/Buffet Plate)/ Allergen Label / Service sink or curb cleaning facility provided 1-- Core Items (1 Point) Violations Require Corrective Action Not to Exceed 90 Days or Next Inspection, Whichever Comes First 0 u T I N N N /' A I// c 0 s Prevention of Food Contamination 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 I/ I Proper Use of Utensils 39. Utensils, equipment, & linens; properly used, stored, !¥-ied, S.,handled/ In J.l'll! utensils; prQPerly used 1/AO. sjll'g1e-service &/s}ftgle-use artjCI¢s; properly stored Van~d 1 V I J / Received by: .f~ ~ II LA I /IJJ11v (signature) ~/J( / L_--t;:l r. '-/" v• ~ R Inspr-~ . ·~ I / ·-, v . 1 ...!. LA 1f ~ Csigl)lllure) J1 "-M \ \c:;<N_ r-J.--111.-tfm l \ It'--<' Form~ ~a 09-2015) _. ' 0 I U N T Print: N N C 0 A 0 s Food Identification 4 I .Original container labeling (Bulk Food) Physical Facilities 42. Non-Food Contact surfaces clean 43. Adequate ventilation and lighting; designated areas used 44. Garbacre and Refuse properly disposed: faci lities maintained 45. Physical facilities installed, maintained, and clean 46. Toilet Facilities; properly constructed, supplied, and clean 4 7. Other Violations Title: Person In Charge/ Owner I Business Email: R