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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~ -:/ .1t /JY:r1-' 1 I I 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: \ I * 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~ T s-" Time and Temperature for Food Safety (F = degrees Fahrenheit) I,_,.. IV ,... ~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 R Compliance Status 0 I N N C U N 0 1} 0 T V" S /v / 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 / v / / C/ I/ / 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 R I' 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 R R 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 0 u T v i/V / 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: I I R