HomeMy WebLinkAboutLOVERS EGG ROLL 2018.07.03W ,I{ CtJur~l(\ Ove--ue.J/. ~[0/X
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: 2r~6(j~ w+-
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Pu IN tie of pspection: L J ]-Compliance I _I 2-Routine r ] 3-Field lnvesti2atlon r ] 4-Visit rv 1 5-0ther TOT ~DE
Est ~ishment Narrrr:-;v-. ~
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I I Cont
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act/Ofnf ~am~: l L_.l *Number of Repeat Violations: __ (1'\ll\J V{') l~hkl k() t4,6W ':(_ Q 1---rl( NuJberofViolationsCOS: __
I Follow-up: Yes
No (circle one)
Compliance Status: Out~ in compliance IN = in compliance ~ = ~oyobserved NA =not applicable COS= corrected on site R =repeat violation -
Mark the appropriate points in the OUT box for each numbered item Mark •.;'• a~mark in appropriate box for IN, NO, NA, COS Mark an asterisk ' * ' in appropriate box for R
Compliance Status
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Priority Items (3 Points) violations Re uire Immediate 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)
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3. Proper Hot Holding temperature(I35°F) , ')\.!\A.(
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
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Com_jllianc Status
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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 Bands
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 )
1 Biehlv Susceptible Populations
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Approved Source
7. Food and ice obtained from approved source; Food in
good condition, safe, and unadulterated; parasite
destruction
I 16. Pasteurized foods used; prohibited food not offered
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Chemicals
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8. Food Received at proper temperature
Protecti!lll.li:Dm Contamination
9. Food Separ¢'& protecte"'prevented during food
preparatiorv(iorage, display, a~ tasting
I 0. Food fo~faces and RJ!tumab\=s J CI;i\n~d -~r;(", l.:::\
Sanitized\at_)_U ppm/t~peraturt\'1 ~LV lg51( 1IL I 't
II. Proper ~osit~med, previously served or
reconditioned -
Priority Foundation Items (2 Points
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Demonstration of Knowledge/ Personnel
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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
djsposal
violr. lions Re 11ire Corrective Action within 10 days
0 I If N
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0 s Food Temperature Control/ Identification
21. Person in charge present, demonstration of knowledge, ,/ 27. Proper cooling method used; Equipment Adequate to
and perform duties/ Certified Food Manager (CFM) I''· Maintain Product Temperature
22. Food Handler/ no unauthorized persons/ personnel l'-/ 28. Proper Date Marking and disposition
Safe Water, Recordkeeping and Food Package J ./ 29. Thermometers provided, accurate, and calibrated; Chemical/
Labeline Thermal test strips
I 23. Hot and Cold Water available; adequate pressure, safe / Permit Requirement, Prel~uisite for Operation
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/ 24. Required records available (shellstock tags; parasite IV 30_ Food Establishment p~ ( ·Pnt'-"· ~~If) ~~-J--~~~--~d~er~~·ru~c~ti~o~n)~;_P~ac~k~a~gted~Fo~o~d~l~ab~e~le~d~--------------~-rllvlr-~~--~~--+-------------~----:~·":/~~·~~--y~i''r"~'rr-a"~7~~L-r-~/----~~
/ Conformance with Approved Procedures '-b 1 Utensils, Equipmerlt, and Veltding
25. Compliance with Variance, Specialized Process. and IX 31. Adequate handwashing facilities: Accessible and properly HACCP plan; Variance obtained for specialized supplied, used '
proces~g methods; manufacturer instructions
~V Consumer Advisory 1\J 32. Food and Non-food Contact surfaces cleanable. properly / I;\ / designed, constructed, and used
26. Posting of Consumer Advisories; raw or under cooked v 33. Warewashing Facilities; installed, maintained, used/
foods (Disclosure/Reminder/Buffet Plate)/ Allergen Label r 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 Food Identification
0 I N N C ~ N 0 /~ R R
4I.Original container labeling (Bulk Food) 34. No Evidence of Insect contamination, rodent/other v _,_
animals /
V 35. Personal Cleanliness/eating, drinking or tobacco use ./ Physical Facilities
V/ I 36. Wiping Cloths; properly used and stored v v 42. Non-Food Contact surfaces clean
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// 43. Adequate ventilation and lighting; designated areas used
/ / 38. Approved thawing method . ? .;V 44. Garbage and Refuse properly disposed; facilities maintained L Proper Use of Utensils i'II.JJ<o.f~1---f-./~!--+-4:.,5:.:.. -::Po:h=y!si"'ca'""I:...:~;::ac"'i-:-'1 i""ti00es=in:Jst:.:ta_::llr.e::d,c.:.m~....::.at:..::. nr.ta::in::.:e~d,_, .::an~d7-'cl;.:e:::an====--+--l
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39. Utensils, equipment, & linens; properly used, stored. 1 / 46. Toilet Facilities; properly constructed, supplied, and clean
dried, & handled/ In use utensils; properly used ""
40. Single-service & single-use articles; properly stored
and used •
Received by: /"\
(signature) / ' I !JO 11
Print:
Inspected bf \. 1 , A~ I
(s tgnature) '-{.../ \ V Y"" ~ l \ ~ [7) ntfr1l_ t171J!rint:
Form EH-06 ~~ seciOOJ20lS)
47. Other Violations
Title: Person In Charge/ Owner
Business Email:
~~\')~
Dallas County Health and Human Services -Envir...o.ftfl'tl~al Health Division
Retail Food Establishment In ction Re t
2377 N. ST EMMOt S FRWV., RM 607, DALLAS, TX 75
Temp Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INS PECTION OF YOUR ESTABLISHMENT HAS BEEN MADE. YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
ED BELOW:
Sam Jes: Y N #collected
DALLAS COUNTY
DEPARTMENT OF HEALTH AND HUMAN SERVICES
Environmental Health Division
ZACHARY S. THOMPSON
DIRECTOR
NON-FOODBORNE ILLNESS FOOD COMPLAINT
Witness:
Address: City/Zip:
Suspect Restaurant, Day Care, lndivid~al, Other: ~~ ~ /2of.P
Address (j()d{) v/kd~ ltJ
Date of Incident: Cfi.<..ALe_ I 3) ao If Time:
List all foods/beverages consumed by above persons at the meal
a.
b.
c.
d.
Foods/beverages consumed before/after mea
REVISED: 5-20-14