HomeMy WebLinkAboutPENNE POMODORO 2018.07.31Dall as County Health and Human Se rvices -Environmental Health Division
R etail Food Establishment Inspection Report
2377 N. STEM MONS FRWY., RM 607, DALLAS, TX 75207 2l r-s~r):s1 Fn~m2v6r\ \trY' I /']
·~ ?::1 115l!: l Time out: j Lice~JT~# _ TXX.)3SL 1) LZ Est. Type I Risk Category Page 1 of _.L------Purp se..IIUlti lpection: L J !-Compliance [ ·-,;r 2-Routine [ l 3-Field Investigation r 1 4-Visit [ l 5-0ther l.Q'I~CI.'t,RE
Esta!lfish~nVv .--i"'f)YV\Cf'/~OV tJontact!Owner Name: I * Number of Repeat Violations: __ v ( 0 ./ Number of Violations COS: __
\ Physf1A~TS Snlcl0;---~tcout~ 1 U v-1\~~k_ I Follow-up: Yes
No (circle one)
Compliance Status: Out~ not in compliance IN~ in compliance 0 ~no~~, NA =not applicable COS= corrected on site R =repeat viol~ /
Mark the appropriate points in the OUT box for each numbered item Mark './' a checkma an appropriate box for IN, NO, NA, COS Mark an asterisk ' * ' in appropriate box for R
Priority Items (3 Points) violations Re uire Immediate Co"ective Action not to exceed 3 days
Compliance Status Compliance Status
0 I N N c Time and Temperature for Food Safety R 0 I N N c R v N 0 A 0 v N 0 A 0 Employee Health
T s (F =degrees Fahrenheit) T / s
"' v I. 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 vv 3. Proper Hot Holding temperature( 135°F) / Preventing Contamination by Hands
'II / 4. Proper cooking time and temperature 1/1 lA 14. Hands cleaned and properly washed/ Gloves used properly
j 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 followed (APPROVED Y N )
L 6. Time as a Public Health Control; procedures & records Highly Susceptible Populations
Approved Source 1 16. Pasteurized foods used; prohibited food not offered
Pasteurized eggs used when required
I' 7. Food and ice obtained from approved source; Food in
V' good condition, safe, and unadulterated; parasite Chemicals
destruction
/ 8. Food Received at proper temperature 1 17. Food additives; approved and properly stored; Washing Fruits I\/ \Q v & Vegetables
I f( Protection from Contamination / I 18. Toxic substances properly identified, stored and used
~ I)J (/ 9. Food Separated & protected, preventedpufn~~ Water/ Plumbing
preparation, storage, dis~ and ]a,itipg Lui,
'X v 10. Food conta1~rfr;s a~~~tV~a\il'ts';'Cieaned and / 19. Water from approved source; Plumbing installed; proper
Sanitized at ppm/ mperature / back flow device
'v v 11. Proper dispositio~med, previously served or / 20. Approved Sewage/Wastewater Disposal System, proper
reconditioned disposal
Priority Foundation Items (2 Points violations Re~ uire Corrective Action within 10 days
0 I N N ~ R 0 I N N c R v N 0/' Demonstration of Knowledge/ Personnel v N 0 A 0 Food Temperature ControU Identification
T s ~ T s
v ~erson in charge present, demonstration of knowledge, / 27. Proper cooling method used; Equipment Adequate to
/ I perform duties/ Certified Food Manager (CFM) t... Maintain Product Temperature v / 22. Food Handler/ no unauthorized persons/ personnel IX 28 . Proper Date Marking and disposition
" /
Safe Water, Recordkeeping and Food Package l~ l / 29. Thermometers provided, accurate, and calibrated; Chemical/
Labeling Thermal test strips
'v 23. Hot and Cold Water available; adequate pressure, safe -\. / Permit Requireme,!!!.._Pr r equisite for pperation
./ 24. Required records available (shell stock tags; parasite vf 30. Food Establishment P~t Cu~tv ~OIUl destruction); Packaged Food labeled
Conformance with Approved Procedures Utensils, Equlpml nt, and Vending I I r 25. Compliance with Variance, Specialized Process, and 1\ 3 I. Adequate handivas.hin~ fac[5s: Accessible and properly HACCP plan; Variance obtained for specialized supplied, used SOd processing methods; manufacturer instructions /
/
Consumer Advisory I 32. Food and Non-food Conta4~ surfaces cleanable, properly
/ 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 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 v ~'~)' A 0 Prevention of Food Contamination v N 0 ~ 0 Food Identification
T s T s
:/ / 34. No Evidence of Insect contamination, rodent/other VI' 41.0riginal container labeling (Bulk Food) v animals v / 35. Personal Cleanliness/eating, drinking or tobacco use Physical Facilities v ./ 36. Wiping Cloths; properly used and stored i/, 42. Non-Food Contact surfaces clean v v 37. Environmental contamination L 43. Adequate ventilation and lighting; designated areas used v 38. Approved thawing method v: 44. Garbage and Refuse properl y disposed; facilities maintained
/ Proper Use of Utensils /j 45. Physical facilities installed, maintained, and clean
v 39. Utensils, equipment, & linens; properly used, stored, .I 46. Toilet Facilities; properly constructed, supplied, and clean
/ dried, & handled/ In use utensils; properly used
/v 40. Single-flee & single-use articles; properly stored 47. Other Violations
and used /1
Received by: _)f/Nv-!L-~ Print: Jvu;s. t2Juenlr Title: Person In C harge/ Owner
(signature) \ --.-.
Inspected by: ·~.~\'IQ ( -u'Tf'h-Vl ''' ~t: Business Email:
(signature)
Form EH-06 (Revised~OlS) __.. J
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N. STEMMONS FRWY., RM 607, DALLAS, TX 75207 214-819-21 15 FAX:.214-819-2868
--.......... .......
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TEMPERATURE OBSERVATIONS / ' Item/Location Temp Item/Location Temp Item/Location l Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
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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Received by: ~/f/vt Print:
..-? (\ L-v;~ ~t uerl vt-Title: Person In Charge/ Owner
(signature) '/' I
Inspected by~ I ~L\N. (signature) h .J-1 1.1;r .. r 1 tt: ,u Samples: Y N #collected
Form EH-06 (Rev~-2015) '---""'
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