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Home My WebLink AboutZOE'S KITCHEN 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 I' ~ Da41% '?ntY I Time out: / I License/Permit# m=N I Est. Type I Risk Category Pag._ ofL_ Purpose of Inspect on: L J 1-Compliance f7l 2-Routine 1 3-Field lnvesti2ati'on r 1 4-Visit r l 5-0ther TOTAL/SCORE Establi~ 1 v"' l-k' vt~. rhontact!Owner1Na1~e: * Number of Repeat Violations: __ /3) . .-' "":> \ "' umber of Violations COS: .... -- Physical Addrer: J \ Ci) ~·~r11.r~~ V'~JP~rr~~~ Follow-up: Yes No (circle one) Compliance Status: Out = not in compliance IN= in compliance NO= not observed NA~_not applicable COS= corrected on site R =repeat violation Mark the appropriate points in the OUT box for each numbered item Mark '-'' a checkmark in appropriate box for IN, NO, NA. COS Mark an asterisk' * 'in appropriate box for R Priority Items (3 Points) violations Re uire Immediate Corrective Action 11ot to exceed 3 days Compliance Status Compliance Status 0 I N N c Time and Temperature for Food Safety R 0 I N N c R u N 0 ~A 0 0 N 0 A 0 Employee Health T / s (F =degrees Fahrenheit) T I/ s v / I. Proper cooling time and temperature / 12. Management, food employees and conditional employees; knowledge, responsibilities, and reporting v , 2. Proper Cold Holding temperature(41°F/ 45°F) 13. Proper use of restriction and exclusion; No discharge from / / / eyes, nose, and mouth v / 3. Proper Hot Holding temperature( 135°F) Preventin2 Contamination by Hands \. / 4. Proper cooking time and temperature A I 14. Hands cleaned and properly washed/ Gloves used properly ~ v 5. Proper reheating procedure for hot holding ( 165°F in 2 { 15. No bare hand contact with ready to eat foods or approved Hours) alternate method properly followed (APPROVED y N ) • 6. Time as a Public Health Control; procedures & records Highly Susceptible Populations Approved Source A' 16. Pasteurized foods used; prohibited food not offered Pasteurized eggs used when required / 7. Food and ice obtained from approved source; Food in IV v good condition, safe. and unadulterated; parasite Chemicals / destruction II 8. Food Received at proper temperature y 17. Food additives; approved and properly stored; Washing Fruits & Vegetables / Protection from Contamination 1/l I 18. Toxic substances properly identified, stored and used X //' 9. Food Separated & protected, prevented during food preparation, storage, display,Jllld..tasting Water/ Plumbing c/ ......... ~ 10. Food con~E)~nd R11~~tbles; Cleaned and / 19 . Water from approved source; Plumbing installed; proper Samt1zed at m/tem ture backflow device / v 11. Proper disposition , previously served or I 20. Approved Sewage/Wastewater Disposal System, proper reconditioned disposal Priority Foundation Items (2 Points violations Re uire Corrective Actio11 withi11 10 days 0 I N N c R 0 I N N c R u N / VA 0 Demonstration of Knowledge/ Personnel u N 0 A 0 Food Temperature ControU Identification T s T ,/ s v v 21. Person in charge present, demonstration of knowledge, / 27. Proper cooling method used; Equipment Adequate to v and perform duties/ Certified Food Manager (CFM) Maintain Product Temperature 22. Food Handler/ no unauthorized persons/ personnel / 28. Proper Date Marking and disposition / Safe Water, Record keeping and Food Package / 29. Thermometers provided, accurate, and calibrated; Chemical/ Labeling Thermal test strips I./ ,-23. Hot and Cold Water available; adequate pressure, safe Permit Requireme11 , Prerequisi!e for Operation ,/ 24. Required records available (shellstock tags; parasite l'i' 30. Food Establishm£.1'e mitWej r:eve>i~) )(' destruction); Packaged Food labeled v Conformance with Approved Procedures Utensils, Equipment, an~ Vending "" 1 25. Compliance with Variance, Specialized Process, and I 31. Adequate handwashing faci lities: Accessible and properly HACCP plan; Variance obtained for specialized processing methods; manufacturer instructions supplied, used v Consumer Advisory / 32. Food and Non-food Contact surfaces cleanable, properly designed, constructed, and used 1--1 26. Posting of Consumer Advisories; raw or under cooked I 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, Whichn•er Comes First 0 I N N c R 0 I N N c R u N ~ A 0 Prevention of Food Contamination u N 0/ 0 Food Identification T s T s v /v 34. No Evidence of Insect contamination, rodent/other , 41.0riginal container labeling (Bulk Food) animals lv / 35. Personal Cleanliness/eating, drinking or tobacco use " Physical Facilities ./ / 36. Wiping Cloths; properly used and stored . 42. Non-Food Contact surfaces clean ~ / 37. Environmental contamination ./ 43. Adequate ventilation and lighting; designated areas used ~ 38. Approved thawing method ../ 44. Garbage and Refuse properly disposed; facilities maintained / Proper Use of Utensils / 45. Physical facilities installed, maintained, and clean / v 39. Utensils, equipment, & linens; properly used, stored. / 46. Toilet Facilities; properly constructed, supplied, and clean dried, & handled/ In use utensils; properly used / 40. Single-service & single-use articles; properly stored 47. Other Violations and used Received by: (\ Print: ~ Title: Person In Charge/ Owner (signature) /\ Inspected by:-f(\\ M \ \ (Si\) {---v n--+fh~ (( ~ ~/~ Business Email: (signature) Form EH·06 (Revise~lS) --· "--) "' Dallas County Health and Human Services-Environmental Health Division Retail Food Establishment Inspection Report 2377 N. STEM IONS FRWY., RM 607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-2868 ._.... TEMPERATURE OBSERVATIONS l Item/Location Temp Item/Location Temp Item/Location OBSERVATIONS AND CORRECTIVE ACTIONS Temp Item ( Number AN INSPECTION OF YOUR ESTABLISHMENT HAS~EEN MADE. YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND NOTED BELOW: /\ ( -:t:::-.1. JJd L( u rrt ~ I' I I ,., • i I I i l \ a 7 Received by: .--..... '-/ ) \ ~ Print: \ (signatur"l_ / ' ) V / , -...___/ Title: Person In Charge/ Owner Inspected by: /'1ft-.... I/\ ........ I ' '/_ I A rP-fih VI J rr'---' (signature) I A' I "\.11 \r\\, I I ~ ~ t' ,,. '"ICl\ '--l L... -;---)) Samples: Y N # collected Form EH-06 ~~nQJA1 ) \.._......-""