HomeMy WebLinkAboutUMPHREY LEE 2018.07.27f
Dallas County Health and Human Servic~~eO @.~
Retail Food Establishment Inspection Report
2377 N. STEMMONS FRWY., RM 607, DALLAS, TX 75207 21 4-819-2115 FAX: 214-819-2868
~13-} 11Dl'K I Time out: I License/Permit # I Est. Type I Ris/gory
PurpmA o 'nspe tion: L 1-Complia'lce l 1 2-Routine I I 3-Field Investigation I I 4-Visit rvr 5-0ther
Establis 1 ~~~a)\lei"-\r. 1 , 11 A. 1 , ..... ..\ /\ /? l ~ontac~Owner Name: I *Number of Repeat Violations: __ I I y \1 J \ vu.J~ I "'\J v r _, ft .( Number of Violations COS:--
1 ' Page! of _I
TOTAUSCORE
Compliance Statusf Out= Jt in compliance IN = in compliance NO = not o ~eJed -NA = not applkable COS= corrected on site R =repeat violation
Mark the appropriate points in the oN' box for each numbered item Mark './'' a checkmark"i!r:(ppropriate box for IN, NO, NA. COS Mark an asterisk' * 'in appropriate box for R
Compliance Status
0 I N N C
U N 0 A 0
T S
0 I
U N
T
0 I
U N
T
N N C
0 A 0 s
N N C
0 A 0 s
Received by:
(signature)
Priority Items (3 Points) violations Re uire Immediate Corrective Action 11otto 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)
3. Proper Hot Holding temperature(I35°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 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, storage, display, and tasting
I 0. Food contact surfaces and Returnables ; Cleaned and
Sanitized at ppm/temperature
II. Proper disposition of returned, previously served or
reconditioned
R
Compliance Status
0 I N N C
U N 0 A 0
T S
I I
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
Preventing 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 )
Hil(hly 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
20. Approved Sewage/Wastewater Disposal System, proper
disposal
Priority Foundation Items (2 Points violations Re~ uire Corrective Action within 10 days
R 0 I N N C
Demonstration of Knowledge/ Personnel u N 0 A 0 Food Temperature ControV Identification
21. Person in charge present, demonstration of knowledge,
and perfo rm duties/ Certified Food Manager (CFM)
22. Food Handl er/ no unauthorized persons! personnel
Safe Water, Recordkeeping and Food Package
Labeline
23. Hot and Cold Water available; adequate pressure, safe
24. Required records available (shell stock tags; parasite
destruction); Packaged Food labeled
Conformance with Approved Procedures
25. Compliance with Variance, Specialized Process, and
HACCP plan; Vari ance obtained for specialized
processing methods; manufacturer instructions
Consumer Advisory
T S
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 Requirement, Prerequisite for Operation
30. Food Establishment Permit (Current & Valid)
Utensils, Equipment, and Vending
31. Adequate handwashing faci lities: Accessible and properly
supplied, used
32. Food and Non-food Contact surfaces cleanable, properly
designed, constructed, and used
26. Postmg of Consumer Advisones; raw or under cooked 33. Warewashing Facilities; installed, mai ntained, used/
foods (D1sclosure/Remmder/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, Which~·er Comes First
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 ~lingle-use articles; proper~tored and ~~ A~ /'\ ..,......,--~
R 0 I
U N
T
Print:
"-
N
0
N
A
c
0 s Food Identification
41 .0riginal 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 facilities installed, maintained, and clean
46. Toilet Facilities; properl y constructed, supplied, and clean
47. Other Violations
Aj
T itle: Person In Charge/ Owner
Inspected by:~ I ~~ /i I.,-./\
(signature) 1/J/ X ~lttn/'f
Business Email:
Form EH-06 (Rev'ired 09-2015)
R
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Dallas County Health and ~(;Q.~nmC~~ion
Retail Food Establishment Inspection Report
2377 N. STEMMONS FRWY., RM 607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-2868
r ~ '4 ......._ TEMP~ 11URE OBSERVATIONS
' 1 Item/Location t Temp Item/Location Temp Item/Location'-./ -
OBSERVATIONS AND CORRECTIVE ACTIONS
Temp
Item AN fNSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE. YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received by: ~ j ..-:
11
"'-l Print: N/ K-./11 'r...-1!h.
(signature) J/' f IIJ. /1 f-1'11'--., OIIJTO v• -
Title: Person In Charge/ Owner
Samples: Y N #collected
Form EH-06\lrevised 09-20lsr -