The URL can be used to link to this page

Home My WebLink AboutSHORT STOP 2018.07.26Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N. STEMMONS FRWY., RM 607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-2868 D~ ·.z .Lt. rylnl '6 1 Time out: J;icense/Permit # c:;:a_,/7_ I Est. Type I Risk Category Page I of_ .c._ t- Purpos of Inspect on: L J 1-Compliance ( .·LY' 2-Routine r ... ,3-Field lnvestlgatjon ' ( 1 4-Visit r l 5-0tber TO~ORE Compliance Status: Out = not in compliance IN = in complialce ~0 =not observed NA =not applicable COS= corrected on site R =repeat viol~ Mark the appropriate points in the OUT box for each numbered item M-a~checkmark in appropriate box for lN, NO. NA, COS Mark an asterisk ' * ' in aJlPropriate box for R Priority Items (3 Points) violations Re uire Immediate Corrective Action 110t to exceed 3 days Compliance Status 0 I N N C U NI9"AO T V S /j J l; ./ / I I 1/ ~r; _. ·J I Time and Temperature for Food Safety (F =degrees Fahrertheit) I. Proper cooling time and temperature 2. Proper Cold Holding temperature(41 °F/ 45°F) 3. Proper Hot Holding temperature( 135°F) 4. Proper cooking time and temperature 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 trom approved source; Food in good condition, safe. and unadulterated; parasite destruction 8. Food Recei ved at proper temperature Protection from Contamination 9. Food Separated & protected, prevented during food preparation, storage, displal':_, and tasting R Compliance Status 0 I N N C U N 0 A 0 T / S / Employee Health 12. Management, food employees and conditional employees; knowledge, responsibilities, and reporting 13. Proper use of restriction and exclusion; No discharge from eyes. nose, and mouth Preventin2 Contamination by Hands 14. Hands cleaned and properly washed/ Gloves used properly 15. No bare hand contact with ready to eat foods or approved alternate method properly followed (APPROVED Y N ) Highly 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 PriorityFoundation ltems(2 Points violations Re uire Corrective Actio11 within 10 days 0 I N [~ C ~ N ;;-r A ~ Demonstration of Knowledge/ Personnel v 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 with Approved Procedures VV-5. Compliance with Variance, Specialized Process, and HACCP plan; Variance obtained for specialized processing methods; manufacturer instructions Consumer Advisory / R 0 I N N C ~ N J A ~ / Food Temperature ControU Identification 27. Proper cooling method used; Equipment Adequate to Maintain Product Temperature 28. Proper Date Marking and disposition 29. Thermometers p!'1jV)led,~~c~rate, and calibrated; Chemical/ Thermal test strips V'l (}{a_(.i Permit Requireme'nt, Prerequisfe for Operation Utensils, Ec/uipment, an Vending - 31. Adequate handwashing facilities: Accessible and properly supplied, used I\; ''i} _ 32. Food and Non-food Contact surfaces cleanable, properly I(' .r 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 Nat Inspection, Which~er Comes First 0 u T I N N N J A v vv v / Received by: (signature) c 0 s Prevention of Food Contamination 34. No Evidence of Insect contamination, rodent/other animals 35. Personal Cleanliness/eating, drinking or tobacco use 36. Wiping Cloths; properly used and stored 37. 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 ~glc-use articles; properly stored ~used / "\ / Inspected by~n) (signature) ( )(J '11f(f:\ \ '1 ~ Form EH-06 ( _ -2tm) R 0 I N N C U N 0 A 0 T / S Food Identification 41 .Original container labeling (Bulk Food) Physical 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 faci lities installed, maintained, and clean 46. Toilet Facilities; properly constructed, supplied, and clean 47. Other Violations Print~~ IS 8SfrOri o.. Title: Person In Charge/ Owner Print: Business Email: R R R Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N. STEMMONS FRWV., RM 607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-2868 ~it # I Pag~ of'_{.~ ( Item/Location Temp Item/Location Temp Item/Location I 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: 1._.. Received by: (signature) Inspected b~ I.-"':" \ 1 c..--.,. (signatur~ Ur-'\Jr K'-.J. . I ?'\ f"'J Form EH-06 (~09-2015 - Title: Person In Charge/ Owner Samples: Y N # collected