HomeMy WebLinkAboutLOVERS EGG ROLL 2018.07.10Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N. STEM MONS FRWY., RM 607, DALLAS, TX 75207 214-819-2115 FAX:214-81~~ -c1vt::::l0crr_;~
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1..£. ~: D 1!1J rJ( I Time out: I License/Pe/ 0 I r -b D ~ rnu Est. Type .IRis~ Page _I of __i__
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PHd pse oH11s ection: L J ]-Compliance r l 2-Routine l 3-Field lnvesti2ation r l 4-Visit I "-'1 5-0ther TOT.)d:fS..CO E
Esta?\\t)U:{ S Fa::\ ~ I II Contact/Owner Name: J *Number of Repeat Violations: __ /4 ./ Number of Violations COS: __
Phy~~~() \rlDr j·~' vrJounty: ( 1V1l u_l~~~e~k I Follow-up: Yes I / No (circle one)
Compliance Status: Out = ~~pliance IN = in compliance NO =not oW d NA = not applicable COS = corrected on site R = repeat violatio;;---
Mark tbe appropriate paints in tbe OUT box for ea 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 Compliance Status
0 I N N c Time and Temperature ror Food Safety R 0 I N N c R u N 0 A 0 u N 0 A 0 Employee Health
T s (F =degrees Fahrenheit) T s
/ 1. Proper cooling time and temperature 12. Management, food employees and conditional employees;
/ knowledge, responsibilities, and reporting
v 2. Proper Cold Holding temperature(41 °F/45°F) 13. Proper use of restriction and exclusion; No discharge from
eyes, nose, and mouth
3. Proper Hot Holding temperature( 135°F) Preventin2 Contamination by Hands
4. Proper cooking time and temperature I I 14. Hands cleaned and properly washed/ Gloves used properly
5. Proper reheating procedure for hot holding (165°F in 2 15. No bare hand contact with ready to eat foods or approved
Hours) alternate method properly fo llowed (APPROVED Y N )
6. Time as a Public Health Control; procedures & records .Highly Susceptible Populations
I Approved Source 16. Pasteurized foods used; prohibited food not offered
Pasteurized eggs used when required
~ 7. Food and ice obtained from approved source; Food in
good condition, safe, and unadulterated; parasite Chemicals
destruction
8. Food Received at proper temperature 17. Food additives; approved and properly stored; Washing Fruits
& Vegetables
Protection from Contamination I I I 18. Toxic substances properly identified, stored and used
9. Food Separated & protected, prevented during food Water/ Plumbing
preparation, storage, display, and tasting
10. Food contact surfaces and Returnables; Cleaned and 19. Water from approved source; Plumbing installed; proper
Sanitized at ppm/temperature backtlow device
11. Proper disposition of returned, previously served or 20. Approved Sewage/Wastewater Disposal System, proper
reconditioned disposal
Priority Foundation Items (2 Points viollltions Re 11ire Corrective Action within 10 tloys
0 I N N c R 0 I N N c R u N 0~ 0 Demonstration of Knowledge/ Personnel u N 0 A 0 Food Temperature Control/ Identification
T s T s
~ ::/v 21. Person in charge present, demonstration of knowledge, 27. Proper cooling method used; Equipment Adequate to
and perform duties/ Certified Food Manager (CFM) Maintain Product Tem_])erature
22 . Food Handler/ no unauthorized persons/ personnel 28. Proper Date Marking and disposition
Safe Water, Recordkeeping and Food Packllge 29. Thermometers provided, accurate, and calibrated; Chemical/
Labeling Thermal test strips
23. Hot and Cold Water available; adequate pressure, safe Permit Requirement, Prerequisite for Operation
24. Required records available (shellstock tags; parasite 30. Food Establishment Permit (Current & Valid) destruction); Packaged Food labeled
Conformance with Approved Procedures / Utensils, Equipment, and Vending
25. Compliance with Variance, Specialized Process, and v v 31 . Adequate handwashing facilities: Accessible and properly HACCP plan; Variance obtained for specialized
processing methods; manufacturer instructions ,..,., supplied, used
Consumer Advisory t..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 facility provided
Core Items (1 Point) Violations Require Corrective Action Not to Exceed 90 Days or Next Inspection, Whichever Comes First
0 I N N c R 0 I N N c R
u N 0 A 0 Prevention of Food Contamination u N 0 A 0 Food Identification
T s T s
34. No Evidence of insect contamination, rodent/other 4l.Original container labeling (Bulk Food) v animals '
/ 35. Personal Cleanliness/eating, drinking or tobacco use Physical Facilities
36. Wiping Cloths; properly used and stored ./ ./ 42 . Non-Food Contact surfaces clean
~ 37. Environmental contamination X 43. Adequate ventilation and lighting; designated areas used
38. Approved thawing method 44. Garbage and Refuse properly disposed: facilities maintained
Proper Use or Utensils ; I/ 45. Physical facilities installed, maintained, and clean
39. Utensils, equipment, & linens; properly used, stored, 46. Toilet Facilities; properly constructed, supplied, and clean
dried, & handled/ In use utensils; properly used
40. Single-service & single-use articles; properly stored 47. Other Violations
and used #
Received by: £~: ~ Print: ~UJ h:r1 Title: Person In Charge/ Owner
(signature) . ~ ,....
lnspec~~: [\ f() rl \ I )f;, h "j_4J-1 , rrint~ I Business Email:
(signatur .....-1 0 1 r !
Form EH-06 (Rev sed 0~-2015) ...__,_. \..,___.:./ J J -I
Dallas County Health and Human Se rvices -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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Hem/Location '-Temp Item/Location Temp I tern/Location
OBSERVATIONS AND CORRECTIVE ACTIONS
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Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE. YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Receiv~~ / r '----/ Print: /\ ./--rAtr71J//) ~ Title: Person In Charge/ Owner
(signatur
Inspected b~
(signature) If\ 1 Mli~ ,--:J\11~ t:intj ~ Samples: Y N #collected
Form EH-06 (Revise ~2 15)
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