HomeMy WebLinkAbout7-11 2018.08.14Dallas County Health and Human service~~vlr~nm~:hte~~r Di~yY\lfl(f~
Retail Food Establishment Inspection Report
2377:\ST[\I\IO:'olS FRWY RM 607 DALLAS TX 75207 214-819-2115 FAX'214-819-2868...,,
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Dat~I LjT .117'()\\(I Time out:1License/Permit Ii Ic,;----O'UO'3(c \.{I{EGype
I R"k Categ,,,)Page of.L..--"1--0
Puroose (f InsDection r I I-Compliance I '"1 2-Routin~I I 3-Field Investigation I I 4-Yisit I I 5-0thcr ~S~ORE
Establishment t\+_I I I Contact/Owner Name:
I
*.\umber of Repeat Viotations:--/(
./;';umbcr of Viotations COS:I (1)--
Physical Ad(~~St 2 1~\\leu \+I cir)J~\\Y/1 vSI hAr~,~;9V~Phone:I Follow-up:YesJ
[\"0 (circle one )
Compliance Status:Out =notincompliance IN =in compliance ~not obsened NA =notapplicable COS =corrected on site R=repe~t~Mark the aoorooriateooints in the OUT box fureach numbered item Mark'./'acheckmark inapprooriate box for IN,NO.NA,COS Markan asterisk'*.in nate boxror R
Priority Items (3 Points)violations Re1l1ire Immediate Correcti"e Action Iwt to exceed 3 dal's
Comolianre Status Cumlliiance Status
0 I N N C Time and Temperature for Food Safety R 0 I N "C R
U N 0 A 0 U N 0 A 0 Emplo~'ee HealthTs(F =degrees Fahrenheit)T S
/v I.Proper cool ing time and temp~raturc VV 12.Management.food employees and conditional employees:
~kno\\ledge.responsibilities,and reporting
/,Proper Cold Holding temperature(.J I°FI 45CF)V 13.Prop",ruse of restriction and exclusion:No discharge from
./c/eves.nose.and mouth
(,3.Proper Hot Holding temperature(135°F)/Prcwntin!!Contamination by Hands
/4.Prooer cook in£!time and tel11Deratllr~fA 14.Hands cleaned and properly washed/Gloves used properly
/5.Proper reheating procedure for hot holding (165°F in 2 v1 15.No bare hand contact with ready to eat foods or approved
Hours)alternatc method properlv followed (APPROVED Y N ),6.Time as a Public Health Control:procedures &records Highly Susceptible Populations
Approved Source .,y 16.Pasteuri7cd foods used:prohibited food not offered
Pasteurized eg>!sused whcn required
Ix 7.Food and ice obtained from approved source;Food in
good condition.safe.and unadulterated:parasite Chemicals
destruction tJ-/
/8.Food RceeiHd at proper temperature r 17.Food additives;approved and properly stored:Washing Fruits
/&Vegetahles
Protection from Contamination .A'18.Toxic suhstanccs properlv identified.stored and used
1/9.Food Separated &protected.prevellled during food Water/Plumbing
preparation.storage.displav.and tasting
IIJ 10.Food contact surfaces aIJ~'rnables ;{'Ieaned ar].••V 19.Water from approved source;Plumhing installed:proper
Sanitized at ppm!t rJt~,,1 +j /or ~baeknow device
V II.Proper disposition ofreturfled,preVIOusly serwd or h ....v 20.Appro ed Se\~age/Wastewater Disposal System.proper/reconditioned fl,~A.disposal
Priority Foundation Items (2 Points)violations Re,"ire Corrective Action withill 10 days
0 I N ~C R 0 I N ;'i ('R
U N 0 A 0 Demonstration of Knowledge/Personnel 1/U ~0 A 0 Food Temperature ControV IdentificationT,S T S
1)1/
21.Person in charge present,demonstration of knowledge.1/V I 27.Proper cooling method used:Equipment Adequate to
and perform duties/Certified Food Manager (Cryl)Maintain Product Temperature
)C 22.Food Handler no unauthorized pcr~(lns!personnel ..//~8.Proper Date Marking and disposition
/Safe Water,Rccordkceping and Food Package /~9.Thermometers provided,accurate,ano calibrated:Chemical/
Labelin!!Thermal test strips
(;/....V13 Hot and Cold Water available:adequate pressure,safe /Permit ~equireme .t,Prerequisite for Openltion
/24.Required records ayailable (shdlstock tags:parasite L{1 30.FotJEstaflisi'f~rmit'7_:rL],tlK1lid)V destruction):Packaued Food labeled \.1
Conformance with Approved Procednres /IUtensils,E~llipment,and Vending
1~5.Compliance ,,·ith Variance,SpecialiLed Process,and
~V 31'I~uate handwashing facilities:AeceSSibl\:nd properlyHACCPplan:Variance obtained for specialiLed
supp ,uscd \~t}P/V .~\('I~orocessin2 methods:manufacturer instructions /
Consumer Advisory /'1'32.Folld and Non-fo!>dConi'iictsurfaces cleanable.properly
./,designed,constructcd.and used
/26.Posting of Consumer Advisories:raw or under cooked I 33.Ware""shing Facilities:installed,maintained.used!
foods (DisclosurelReminderlBulTet Plate)!Aller.gen Label Service sink or curb cleaninu facility provided
Core Items (I Point)Violatiolls ReQllire Corrective Actioll Not til Exceed 90 Dal's or Next Inspectioll.IH,iche,'er Comes First
0 I N ;'i C R 0 I N '"C R
U N 0 A 0 Pre"cntion of Food Contamination l'N 0 A 0 Food Identification
T -S T /S
,v 34.No Evidence uf Insect contamination.rodent/other "41.0riginal container labeling (Bulk Food)
V animals ,
/v 35.Personal Clcanliness/eatinl(.drinkllll!or tobacco use \Physical Facilities
/I,36.Wiping Cloths:properly used and stored ./42.l'>.on-FoodContact surfaces clean
/37.Env ironmental contamination ./43.Adcquate ventilation and lighting:designated areas used
...,.38.Appro\ed th,,,,in!!method ./44.Garba!!c and Refuse properly disposed:facilities maintained
Proner USl'of Utensil~1//45.Physical lacililles installed.maintained,and clean
V 39.Ctcnsils.equipmcnt.&linens:properly used.stored.If'46.Toilet Facilities:properly constructed,supplied,and clean
.//dried.&handled/In use utensils:rroperly lhed ..;
/40.Single-sen'ice &single-use articles:properly stored 47.Other Violations
and used
Received by:~_L4 Print:;e~_/_(r._A J4./0£T;r;te;~:,1 :i~e/Owner(signature),nA-rt/~
Inspected by:~._tv1.l'\~-r\l (~lIr~'i~{Business Email:
(signallm:).
Form EH-06 Revised 09-2015 ,---.J ,
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:"<.STEMMO:'llS FRWY.,R;\1607,DALLAS,TX 75207 214-819-2115 FAX:2l4-819-2868
ltemfLocation TempItem/Location Temp Item/Location
OBSERVATIONS AND CORRECTIVE ACTIONS
AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CO DlTlONS OBSERVED AND
'OTED BELOW:
Sam les:Y N #collected
Received by:Title:Person In Charge/Owner