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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 I~- ~ 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 ~ \ 1-P-hy-s-ic_a_,J -A"'d""""'.,-s-.-= 15'--3=,'---_~-=::;_;_St_.___::=..'-[J....,..r_p~Ld1rl.....,c=· ~"'--'-L.J-~,:----t r.l-.A¥-1 ... ~--A.r-.1-: t~' ;i 'fA=r,.;"(':-.'; I_;~~:....:._<On_e_: __._ _ _:_ _ __;;=-c..._;---,---~-~1-lo-,~-~~-:c-;e-~-~s-e)---1 L ) 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~) - 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 214-819-2115 FAX: 214-819-2868 I L _.,!' £ .j,(Ll I ']-...... E~:f~"\d!:/viv~rr~e~~f;:: Lo~ J·s ~~~~a~ ~ ~[i~~"C'rlt If 'y-lllageL of-< 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: d+--· l-e e~st r{-7_ _ldA.Lt.l ~ • li eu r/1. Jrllf..o nb'B:h") f11.-c-l ·furol ~y~ l ~ /l 'tv-... r /1 I r r l /() G&f~ () \-h IV1 Y) CA \.__'1 / - ( I (\ ~ A 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) ~ \ ~