HomeMy WebLinkAboutTOM THUMB 2018.07.03Dallas 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~
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Dat1-' ~ £"rcK I Time out: I License/Permit # l Est. Type :?at4gory ( P~ej_ of _J
Purpose~ InnulJ:tion: I J !-Compliance r . •l 2-Routine r l 3-Field Investigation l j 4-Visit L '-'] 5-0ther
Establishmen~N~ ~Ll..VV\1b I ~ontact/OwnerName: \
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* Number of Repeat Violations:__ ~/ I
./ Number of Violations COS: __
I Follow-up: Yes
No (circle one) )
Compliance Status: Out= not in compliance IN = in compliance Ni =lot observed NA =not applicable COS= corrected on site R =repeat violation --.__...,
Mark the appropriate ooints in the OUT box for each numbered item Mark './' ~heckmark in appropriate box for IN, NO, NA, COS Mark an asterisk ' * ' in aporooriate box for R
Priority Items (3 Points) violations Re ufTelmmediate Corrective Action not to exceed 3 dll2_S
Compliance Status
0 I N N C
U NOAOI~
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Time and Temperature for Food Safety
(F = degrees Fahrenheit)
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,... ~er cooling time and temperature
LJ:::.. 2. Proper Cold Holding temperature(41 °F/ 45°F)
...,..V 3. Proper Hot Holding temperature( 135°F)
;V'I'roper 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 from approved source; Food in
good condition, safe, and unadulterated; parasite
destruction
8. Food Received at proper temperature
Protection from Contamination v 9. Food Separated & protected, prevented during food V preparation. storage, disp~tasting
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Compliance Status
0 I N N C
U N 0 1} 0
T V" S
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Employee Health
12. Management, food employees and conditional employees;
knowledge, responsibilities, and reporting
13. Proper use of restriction and exclusion; No discharge from
~s. nose, and mouth
PreventiDit Contamination by Hands
14. Hands cleaned and properly washed/ Gloves used properly
15. No bare hand contact with ready to eat foods or approved
.)lftemate methodj>r<l]J_erly fo llowed _{_APPROVED Y N )
/ Hi2hly Susceptible Ponulations Y 16. Pasteurized foods used; prohibited food not offered 'I Pasteurized eggs used when reguired
Chemicals
17. Food additives; approved and properly stored; Washing Fruits
& Vegetables
/ I 18. Toxic substancesj>r<JI>.erl.Y. identified, stored and used
/ Water/ Plumbing
10. Food conta~t.s.0u;.f!l'~s and Ret~abl~ Cleane? ~nd v Sanitized at -4VL.lmm!tempdature ~~v~l'l.t lA 1 / 19. Water from approved source; Plumbing installed; proper
backflow device
0 I N N c u N 0 A 0
T s
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/
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C/ I/
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II. Proper disposi~ of re~, previously served or \ I--t--
reconditioned ~ I/ I 20. Approved Sewage/Wastewater Disposal System, proper
disposal
Priority Foundation Items (2 Pq nts
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
Labelin.,
23. Hot and Cold Water avai lable; adequate pressure, safe
24. Required records available (shellstock tags; parasite
destruction); Packaged Food labeled
I/ Conformance with Approved Procedures
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violations Re• 11ire Corrective Action within 10 days
0 I N I~ c u N 0 V' 0 Food Temperature Control/ Identification T / S , J..Z1· Proper cooling method used; Equipment Adequate to V Maintain Product Temperature
11" 28. Proper Date Marking and disposition
29. Thermometers provided, accurate, and calibrated; Chemical/
Thermal test strips
Permit Requirement, Prerequisite for Operation
30. Food Establishment Permit (Current & Valid)
Utensils, Equipment, and Vending
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r 25. Compliance with Variance, Specialized Process, and
HACCP plan; Variance obtained for specialized
processing methods; manufacturer instructions N \~ ~ 31. Adequate handwashing facilities: Accessible and properly_ 1 ·
,'\ supplied, used ~ .,..-..,. \~~f'Y_f-(\'\) L~ ~~~~~~~~0~=+·'~~,~~~~~:~ l.. I 32. Food and Non-food Contact st!faces clea\iable; ~roperly / Consumer Advisory
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 Next Inspection , WhichtrVer Comes First
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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
3 7. Environmental contamination
38. Approved thawino method
P,roper Use of Utensils
39. Uten~iJ.s, equi~/nent. & linens;yroperly used, stored,
dried, & lff!tldled r ftn use utensi)lf,'properly used
40. Sin!{e/servic & single;ll!e articles; properly stored
and use ~?\ /
Received by: A 11 A j 'I /
(signature) /'fi"'.. -~1 ~ 1./1 V 11 n
lnspectecj b{: IJ \I, ,... ..J1 \ ~ ~
(signature}"{.../ W VrJl ~ fV
R 0 I N N c
Food Identification u N 0 ~J~ T
/ 4l.Original container labeling (Bulk Food)
, Physical Facilities
I' 42. Non-Food Contact surfaces clean
/ 43. Adeguate ventilation and lighting; designated areas used
/ v 44. Garbage and Refuse properly disposed; facilities maintained
/ ./ 45. Physical facilities installed, maintained, and clean ,_,-46. Toilet Facilities; properly constructed, supplied, and clean
4 7. Other Violations
Prin~ ( t':7C lcl\f\ T itle: Person In Charge/ Owner
Business Email:
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