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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 --.......... ....... I~T1N: ~ rYiodh(n' Addrr2 K tS .\ n ;ct oJ4~~ Ur1 tct~~l"t.J I Pi¥!L_ of L._ 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: ~ \ ( ) . ~)\.~ ~v (l \.'Jh~~ }\oy' -+-VA r ).), (] I~L.u~ i (\01 ad~1 (J\ ~ VlC/J I'\ a/7 i ~ \ ~ )\\ \ rr kt\ .vv1 ·~~YYJnvvC)tA_j '-" '-" .. / JK 1(\ I \ k ";;I ... , I 1 . I ~ /' • !'. ~ .._, Tll \ VUJ\. v Lt.,(_.() 0 J'U v~ U!) U ( 1 T CJttJ +cr1' ~ !"'. -. I i vr IV\(\\_\\ 10 · \\II.G-1"" vri~ I I ( 1 ~ ,r'""\ l .(~\ N \ \ ~-VYl ~" \ n 1;" V\DLC{ .c::::rr~n =+-~ /-):7 )/ r lv--r I ~AoJ \ -. .JI ( Q/ ~ ~ -f' '("'( J .( Aivc\cd IW'~ at tll)Gl+iartJI~ ~~ ,.,,._... ' . ' /! ;:.._ /\ I I Jl. I (\~v h-th (~ ~-( ( )~ khttJ oo l --<AWK. a -tc~~ --.._._ 1 i /) /J /1 I I 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) '---""' 1--