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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 0 I N N C UN ()lAO T / S 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) R Compliance Status 0 I N N C U N 0 A 0 T / S I 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 0 u T 0 u T 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 / v I [/ I / I' v I N N J v v ·v / tv N A c 0 s / I N N C N 0 A 0 / s // / v 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 R I 1.....-1' / , ......... / r 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 0 I U N T I / N 0 / N A c 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 T ./ S / 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: R R R