HomeMy WebLinkAboutPENNE POMODORO 2018.08.01Dallas County Health and Human Services-Environmental Health Division
Retail Food Establishment Inspection Report
2377 . STEMMONS FRWY., RM 607, DALLAS, T X 75207 214-819-2115 FAX: 2 14-81 9-2~ ;:ill\ .+-;-
.-., y; . ,~?_p I I
D~ i ~n~ 1 Time out: I License/Permit # I Est. Type I Ris~tegory'l Page__! of_!_
Pul]U~Se..Q lnspel tion: I J 1-Compliance l J 2-Routine r l 3-Field Jnvesti2ation r 1 4-Visit LI.Y 5-0ther TOTAU SCORE
€stY-2L~~{J./ -~(\1\cd ru£1 ConracUOwner ~ame: ~ * Number of Repeat Violations: __
./ Number of Violations COS: __
Physical d,~-:\.~ ~ r v ~CO!!Jlly: \ V\~f1 ~rl {}10~\ I Follow-up: Yes ;)V\\(h v ~ V (~ No (circle one) --~~pplicable COS = corrected on site R = repeat violation Compliance Status: Out = not in compliance IN = in compliance 0 = not observed
Mark the appropriate points in the OUT box for each numbered item Mark './' a checkmark in appr · x for IN. NO. NA. COS Mark an asterisk ' * 'in appropriate box for R
Priority Items (3 Points) violations Re uire Immediate Corrective Action 11ot 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 (F =degrees Fahrenheit) v N 0 A 0 Employee Health
T s T s
I. Proper cooling time and temperature 12. Management, food employees and conditional employees;
knowledge, responsibilities, and reporting
2. Proper Cold Holding temperature(4 1°F/ 45°F) 13. Proper use of restriction and exclusion; No discharge from
eyes, nose, and mouth
3. Proper Hot Holding temperature( 135°F) Preventln2 Contamination by Hands
4. Proper cooking time and temperature I 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 followed (APPROVED Y N )
6. Time as a Public Health Control; procedures & records Highly_ Suscep_tible Populations
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 18. Toxic substances properly identified, stored and used
/ / 9. Food Separated & protected, prevented during food Water/ Plumbing
preparation. storage, displa~nd tasting
"" v 10. Food contac~'(~~nd~~~mt~7~ f""'' l~ ~ lt c w ro ~ater from approved source; Plumbing installed; proper
Samttzed at mite eratur 1 flow device
II. Proper dispoSition ~d. previously served or _c. " ~ ~y l-~~~nwastewater Disposal System, proper reconditioned I I 1\.
Priority Foundation Items (2 Points violations Re rtire Corrective Action wit~IO days
0 I N N c R 0 I N N c Fr Temperature ControU Identification
R v N 0 A 0 Demonstration of Knowledge/ Personnel v N 0 A 0
T s T s
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 Temperature
22. Food Handler/ no unauthorized persons/ personnel 28. Proper Date Marking and disposition
Safe Water, Recordkeeping and Food Package 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 (shell stock 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 31. Adequate handwashing facilities: Accessible and properly HACCP plan; Variance obtained for specialized supplied, used processing methods; manufacturer instructions
Consumer Advisory 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 NexJ Inspection , Whichever Comes First
0 I N N c R 0 I N N c R
v N 0 A 0 Prevention of Food Contamination v N 0 A 0 Food Identification
T s T s
34. No Evidence of Insect contamination, rodenUother 41 .0riginal container labeling (Bulk Food)
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 43. Adequate ventilation and lighting; designated areas used
38. Approved thawing method 44. Garbage and Refuse properly disposed; facilities maintained
Proper Use of Utensils 45. Physical facilities installed, maintained, and clean
39. Utensils~m~t, & linens; properly used, stored, 46. Toilet Facilities; properly constructed, supplied, and clean
dried, & han ed/ use ut~nsils; properly used
40. Si;~erv7& 7tse articles; properly stored 47. Other Violations
and us
Received by: ~~~~ Print: ~UIS r2J VL-:nlf-Title: Person In Charge/ Owner
(signature) ft
In spec~~ I ~~\·f?<N. ~ r~J Business Email:
(signatur
Form EH-Ou rr« ,,.,J u9-2015) ----...._;