HomeMy WebLinkAboutROLY POLY 2018.07.24Dallas County Health and Human Services -EnviroDn~ ~~~~ \--\-'.
Retail Food Establishment Inspection Report
2377 N STEMMONS FRWY., RM 607, DALLAS, TX 75207 214-819-2115 FAX: 214-(9~~(1[;_1 e. of-~h!r
~11.lf 117DiY I Time out: I License/Permit # I Est. Type I R/tegory Page~ of-\-
Purpo oflnspEiction: L J 1-Compliance r l 2-Routine I I 3-.Field Investieation 1 1 4-Visit 1\../"1 5-0ther ]O:{AU~ORE
Compliance Status: Out = nc:lin compliance IN = in compliance N_Gt observed NA =not applicable COS = corrected on site R = repeat vio~
Mark the appropriate points in the OUT box for e~umbered item Mark '~· a checkmark 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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Compliance Status
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Employee Healtb
12. Management, food employees and conditional employees;
knowledge, responsibilities, and reporting
J I 13. Proper use of restriction and exclusion; No discharge from
eyes, nose, and mouth
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V 1/l. Proper Hot Holding temperature(l35°F) Preventin2 Contamination by Hands v j 4. Proper cooking time and temperature I ' I I 14. Hands cleaned and properly washed/ Gloves used properly
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5. Proper reheating procedure for hot holding ( 165°F in 2
Hours)
6. Time as a Public Health Control; procedures & records
Approved Source
7. Food and ice obtained from approved source; Food in
good condition, safe, and unadulterated; parasite
destruction
8. Food Received at proper temperature
Protection from Contamination
9. Food Separated & protected, prevented during food
preparation, st\)J.<rg~. ui>V~ and tasting
10. Food 9""1W:~~faces a~,~eturnables ; Cleaned and
Sanitize{ at'/_{ .A J ppm/teinperature
II. Pr?.~ dis~iti~rned, previously served or
reconditio~
Priority Foundation Items (2 Points
Demonstration of Knowledge/ Personnel
21. Person in charge present, demonstration of knowledge,
and perform duties/ Certified Food Manager (CFM)
22. Food Handler/ no unauthorized persons/ personnel
Safe Water, Recordkeeping and Food Package
Labeling
23. Hot and Cold Water available; adequate pressure, safe
24. Required records available (shellstock tags; parasite
destruction); Packaged Food labeled
Conformance witb Approved Procedures ??: Compliance with Variance, Specialized Process, and
HACCP plan; Variance obtained for specialized
processing methods; manufacturer instructions
Consumer Advisory
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15. No bare hand contact with ready to eat foods or approved
alternate method properly followed (APPROVED Y N J
Hi2hly Susceptible Populations
16. Pasteurized foods used; prohibited food not offered
Pasteurized eggs used when required
Chemicals
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 I/ 20. Approved Sewage/Wastewater Disposal System, proper
disposal
violations Rt uirt Corrective Action within 10 days
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0 s Food Temperature Control/ Identification
27. Proper cooling method used; Equipment Adequate to
Maintain Product Temperature
28. Proper Date Marking and disposition
29. Thermometers provided, accurate, and calibrated; Chemical/
Thermal test strips
Permit Req~~~ 'Tereqtljsite for Operation It
Utens115,'Equipment, and Vend!J\g
31. Adequate handwashing facilities: Accessible and properly
supplied, used
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 Req11ire Co"ective Action Not to Excud 90 Days or Nt.'d /IISJ1tction , Whichewr Comes First
Prevention of Food Contamination R ~ ~ ~ ~ g Food Identification
34. No Evidence of Insect contamination, rodent/other
animals
35. Personal Cleanliness/eating, drinking or tobacco use
36. Wiping Cloths; properly used and stored
3 7. Environmental contamination
38. Approved thawing method
Proper Use of Utensils
39. Utensils, equipment, & linens; properly used, stored,
dried, & handled/ In use utensils; properly used
40. Single-service & single-use articles; properly stored
and uswJ
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/ 4I .Original container labeling (Bulk Food)
Pbysical Facilities
42. Non-Food Contact surfaces clean
./ 43. Adequate ventilation and lighting; designated areas used
44. Garbage and Refuse properly disposed; facilities maintained
./ ) 45. Physical facilities installed, maintained, and clean
46. Toilet Facilities; properly constructed, supplied, and clean
47. Other Violations
Received by: ( / J f2. ~ Print: {; v
(signature) _/)( Y, {' L--/ ) ,-? (\ ::;'\j •
Title: Person In Charge/ Owner
Business Email:
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