The URL can be used to link to this page

Home My WebLink AboutUMPHREY LEE CENTER 2018.08.01Dallas County Health and Huma: Us-U\.nm-:ID Hea~ ~ Retail Food Establishment Inspection Report 2377 N. STEM;\10 S FRWY., Rl\1607, DALLAS, TX 75207 214-81 9-2115 FAX: 214-8·~ _j v--tQc_.-f-/} D~ \ 7rbf~in: Time out: I License/Permit # I Est. Type Ri/egory Pa~ Purplfse of nspectlon: . L J 1-Compliance r l 2-Routine r l 3-Field lnvestieation r l 4-Visit r l:/f 5-0ther n-JS"r AUSCORE Establis~ .. ll n ·nm.t Nan:eQ: 11 ....... •I il'?, A ,.-,N "·A /' ./. ~n.tpc c~t/0.· \~n~Name: I *Number of Repeat Violations:_ ( V 0 ~ ~ , V U( r .l f \ If ·-r L y 1·tL.. V ./ Number of Violations COS: __ Compliance ~latus: Out= not in compliance I =in compliancf i 0 =not observed NA =not applicable COS = corrected on site R =repeat v1 ation Mark the appropriate points in the OUT box for each numbered item Mark V • a checkmark in appropriate box for IN_, NO, NA, COS Mark an asterisk ' * ' in a Priority Items (3 Points) violations Re uire Immediate Corrective Action not to exceed 3 days Compliance Status 0 I Ni }l C U N 0 /A 0 T S I ..I 0 I u N T v v I I N 0 I I I N A c 0 s 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( 135°F) 4. Proper cookingt ime 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 pprn!tem]Jerature II. Proper disposition of returned. previously served or reconditioned R Priority Foundation Items (2 Points Demonstration of Knowledge/ Personnel 21. Person in charge present, demonstrati on 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 (shell stock tags; parasite destmction); Packaged Food labeled Conformance with Approved Procedures 25. Compliance with Variance, Specialized Process; and HACCP plan; Variance obtained for specialized processing methods; manufacturer instmctions Consumer Advisory R Compliance Status 0 I N N C U N 0 A 0 T S I I I 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 ) 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 properl y identified, stored and used Water/ Plumbing 19. Water from approved source; Plumbing installed; proper backflow device 20. Approved Sewage/Wastewater Disposal System, proper disposal violations Re~ 11ire Corrective Action withi11 10 days 0 I N N C u N 0 A 0 Food Temperature Control/Identification 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 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; install ed, maintained, used/ foods (Disclosure/Reminder/Buffet Plate)/ Allergen Label Service sink or curb cleaning facility provided Core Items (1 Point) ViolatiotiS Require Corrective Action Not to Exceed 90 Days or Next Inspection, Whichever Comes First 0 I N U N 0 T N A c 0 s Prevention of Food Contamination R ~ ~ ~ ~ ~ Food Identification 34. No Evidence of Insect contamination, rodent/other 1 animals I 35. Personal Cleanliness/eating, drinking or tobacco use 36. Wiping Cloths; properly used and stored 1.1 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 ~n ~ rvf::eJ& single-use artic~perly stored and used _,...-• / Received by: j A A /J C-/" 1\ (signature) .L\ I) "\.UU /""'-. r J A T S 4l.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 fac ilities installed, maintained, and clean 46. Toilet Facilities; properly constructed, supplied, and clean -I vj7. 7ther Vi olations Print: j '!JIJ, T itle: 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 FRWY .• RM 607, DALLAS, TX 75207 214-819-21 IS FAX: 214-819-2868 Item/Location \... ___..-Temp Item/Location Temp Hem/Location \, _......-· Temp OBSERV A TlONS AND CORRECTIVE ACTIONS Item Number AN TNSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE. YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND NOTED BELOW: A7 ~\ \\ • I 4/ .. \ I I (. /\ !\ L ! \ /.. I ) I\ )U ( \ J \ () v' ---____..,. A I n I Received by: /\ { ll A. v ..,/ j_,.../ Print: -1-kl J fl{_ -14 j rA~. (signature) I 1 v !'--~'> -I u~ ~VIl r>\lV'- Form E~lc:l-2015) \,._......-" 1 /1 I I I I I Title: Person In Charge/ Owner Samgles: Y N # collected