HomeMy WebLinkAboutEDIBLE ARRANGEMENTS 2018.07.26Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N. STEMMONS FRWY., RM 607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-2868
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~ rz._l LiLt~ I Time out: J License/Permit # 7 \ r;~ Est. Type I Risk Category Page_j of _'--
Purpo. e of lnspectiol!: l J 1-Compliance f -rt 2-Routine f l 3-Field lnvesti2ation f l 4-Visit f l 5-0ther TOTAUSCORE
L::::{ J\ LAL <LWVame~.V"ftS. 1 ~avi.CI qq\-t'l'~e~tionscos:_ ? I Establisltnleiit !jan'fj....\ • t.L'I . 1 Con~Owner Name:~ 1 ·\ __))*Number of Rcpc;t Violations:__ (z ~ \
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Compliance Status: Out = not in compliance IN = in compliance NO = nol observed ..._NA =not applicable COS = corrected on site R =repeat violatio~
Mark the appropriate points in the OUT box for each numbered item Mark './'' a 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
U N 0 A 0
T / S
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)
I"' / 4. Proper cooking time and temperature
/ v
/
/
,/
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 }eparated & protected, prevented during food
prep~ ton, storage, display, and tasting
1 e ood contact ,l!'l'faces.Jll.d-!'etumables ; Cleaned and
\.-Samtlzed at _lL_ J!Si)mjl.dnperature
II. Proper disposition OT"Tetumed, previously served or
reconditioned
R
Compliance Status
0 I N N C
U N 0 ~A 0
T / S
I
I ~ I
I
y
I /I I
I
Employee Health
12. Management, food employees and conditional employees;
knowledge, responsibilities, and reporting
13. Proper usc 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 )
Hi2hly 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
back flow device
20. Approved Sewage/Wastewater Disposal System, proper
disposal
Priority Foundation Items (2 Points violations Re uire Corrective Action within 10 days
0 I
U N
T
N N A' o~"o / s
0 u
T
/ v
/
I
N
N N C
0 A 0 s
./1/
liV v /
/
"/
Received by:
(signature)
R 0 I N N C
Demonstration of Knowledge/ Personnel u N 0 A 0 Food Temperature ControV Identification
21. Person in charge present, demonstration of knowledge,
and perform duties/ Certilied 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 (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
V Consumer Advisory
T S
/
/
/
/
)
/I
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, Prere~Juisite for Operation
30. Food Establis~r:eb~ ~f~ ~lid)
Utensils, Equipment, and Vending
31. Adequate hand washing facilities: 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 Plate)/ Allergen Label / Service sink or curb cleaning facility provided
Core Items (1 Point) Violations Require Corrective Action Not to Exceed 90 Days or Next Inspection, Whichever Comes First
Prevention of Food Contamination
34. No Evidence of Insect contamination. rodent/other
animals
35. Personal Clcanliness/eatin", drinking or tobacco use
36. Wiping Cloths; proJJerly 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
Jnd used 1 -
R 0 I N N C
U N 0 A 0
T S
Food Identification
41.0riginal container labeling (Bulk Food)
Physical Facilities
42. Non-Food Contact surfaces clean
43. Adequate ventilation and lightinl!; designated areas used
44. Garbal!e and Refuse properly disposed; facilities maintained
45. Physical facilities installed, maintained, and clean
46. Toilet Facilities; properly constructed, supplied, and clean
4 7. Other Viola~ons ---Title: Person In Charge/ Owner
Inspected by:~"'-L,"' 1 • .,v;::.
(s•gnature) ( V \w r--.11 I 1'111
Business Email:
Form EH-06 (Rev~Ol~) -
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Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N. STEMMONS FRWY., RM 607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-2868 I L _.,!' £ .j,(Ll I ']-......
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r , TEMPERATURE OBS."tiiV A TIONS
Item/Location -Temp Item/Location Temp I tern/Location I Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE. YOUR A TIENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received by: /l 01£ . 1 ~ 1 (signatur~ ' (...A.--..L) 1 { l . .. "1 ,..,\ Print: Y' LIMO, ~dY'lr ~Title: Person In Charge/ Owner
~ Ins~t;d b (sign ~ IM-l'l~ ·hiA~ P~i~ Samples: Y N #collected
Form ~06 (Fevise,9.. l9'2015) ~ \
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