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HomeMy WebLinkAboutAMORE RESTAURANT 2018.08.21Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 "i.STE;\'L\IO:'<S FRWY.,R;\'I 607,DALLAS.TX 7S207 21.t-819-21IS FAX:214-819-2868 I Da~11 ~TnrK I Timc Ollt:j-Licensetpennit Ii I E>t.Type I Risk Catl!gory PagcL of~_. Purposl of Insp ction:I I I-Compliance I VI 2-Routine I 3-Field Investil!lltion I I 4-Visit I I SoOther TOTAL/SCORE EstablistM Name:~.~i~ltact/owner amc:I *;\lllmber of Repeat Violations:__f"(\/")(''1\,/I"':'C")'J..~rlll'i ./;\lumber of Violations COS:--0PhysicalArtee,~\'S VI ;,1i v t-W1C~L l,lV\i 1:,r;-\~~I,}jIW~l<I Follow-III':Yes I No (circle one), Compliance Status:Out =not incompliance IN =in compliance :\"0 =not obser\e~not applicable COS =corrected on site R=repC3t violat~ Mark the aDDroDriate ooints in the OUT box for each numbered item Mark"'/'a chcckmark in appropriate box for IN,NO.NA.COS Mark an asterisk"*.in appropriate box for R Priority Items (3 Points)violations Re uire immediate Correcti"e Action not to exceed 3 days Comilliance Status Compliance Status 0 I N I/"!i C Time and Temperature for Food Safety R 0 r N N C RuNI1A0l:N 0 A 0 Employee HeaUhTs(F =degrees Fahrenheit)T /S ,/I.Proper cooling time and temperature I 12.Management.food employees and conditional employees: /knowledge,responsibilities,and reportino X ~\I ,Proper Cold Holding lemperature(41°F!45°F)I 13.Proper use of restriction and exclusion:No discharge from eves.nose.and mouth ..~3.Proper Hot Holding temperaturc(135°F)/Preventin!!Contamination bv Hands /4.Proper cooking time and temperature ,14.Hands cleancd and properly washed!Gloves used properlv .1 1/5.Proper reheating procedure for hot holding (165°F in 2 1 15.No bare hand contact with ready to eat foods or approved Hours)alternate method properlv followed (APPROVED Y N ).,I 6.Time as a Public Health Control:t)rocedures &records Highlv SUSCel)tible Populations I Approved Source "r 16.Pasteurized foods used;prohibited food not offered Pasteurized eg{!s used when required V 7.Food and ice obtained from approved source;Food in .I good condition.safe.and unadulterated;parasite Chemicals J destruction J !S.Food Recei,ed at propcr temperature ..,17.Food additives:approved and properly stored;Washing Fruits &Vegetables I.Protection from Contamination 18.Toxic substances properlv identified.stored and used X 9.Food Separated &protected.prevented during food Water!Plumbing~preparation.storage.display.and tasting J ."IV v-10.Food conta£t",;lr~~Retl,'rl,ajles :,Teaned and _'"'~l I 19.Water from approved source:Plumbing installed:proper Sanitized at")'opm/.lcmoer td,e:j t "'t--l (j \L backOow device 1,/1I.Proper disposition~rned,previously servea or /20.Approved Sewage/Wastewatcr Disposal System,proper.reconditioned disposal Priority Foundation Items (2 Points Iviolations Re,lIire Corrective Actioll wilhill 10 days 0 I N :-;C R 0 I N "!i C R U N 0 A 0 Demonstration of Knowledge!Personnel U N 0 A 0 Food Temperature Control!IdentificationT..S T S 1/21.Person in charge present.demonstration aCknowledge,.•,/V 27.Propcr cooling method used;Equipment Adequate toV/and perform duties/Certified Food !\fanagcr (CFM)Maintain Product Temperature,22.Food Handler/no unauthorized persons/personnel X 1/28.Proper Date Marking and disposition /Safe Water,Recordkeeping and Food Package /29.Thermometers provided,accurate.and calibrated:Chemical! Labelin!!Thermal lest strips "" 23.Hot and Cold Water available:adequate pressure.safe /Permit Requirement,Prer quisite for Operation /24.Required records available (shellstock tags:parasite vr 30.Food Establishment P~(ur(~f r?1',IX.,/destruction):Packa!!ed Food labeled Conformance with Approved Procedures Utensils,Equipmen ,and te~Jm'Y"~ vY 25.Compliance with Variance.Specialized Process.and / HACCP plan;Variance obtained for specialized ;'31.Adequate handwashing facilities:Accessible and properly processing methods:manufacturer instruct ions J supplied.used Consumer Advisory ,/32.Food and Non-food Contact surfaces cleanable.properly J I designed.constructed.and usedy26.Posting of Consumer Ad,isories:raw or under cooked /33.Warewashing Facilities:installed.maintained.l"ed! foods (Disclosure!RcminderfBuffet Plate)!Allergen Label Service sink or curb cleaning facility provided Core Items (I Point)ViolatiollS Require Corrective Actiolt Not II}Exceed 90 Dal's or Ne:CI/IIspeclioll.JH,iche,'er Comes First 0 r N :.c R 0 r N N C R U N 0 A 0 Prevention of Food Contamination U N 0 A 0 Food IdentificationTIISTSi34.No Evidence of Insect contamination.rodent/othcr ./41.0riginal container labeling (Bulk Food) \animals /./35.Personal Cleanlinessfeatin!!.drinkim!or tobacco lise Physical Facilities "/11'36.Wipinu Cloths:oroperlv used and storcd ,42.Non-Food Contact surfaces clean/./37.Environmental contamination ."43.Adequate ventilation and light in!!:designated areas used,..•.•38.Aooroved thawin!!method /44.Garba!!e and Refuse properly disposed:facilities maintained.Prover USl'of Utensils /,.45 .Physical facilities installed.maintaincd.and clean ,/39.lJtensils.equipment.&linens:properly used.stored._/46.Toilet Facilities:properly constructed.supplied.and clean.//...dried.&handled/In use utensils:nroperly used ,1/40.Single-service &single-usc articles;properly stored 47.Other Violations and used , Received by: -;:},__J--~'7',11u..;/;..//~Print:.~<;(.~~Ir)PI",dr.:? Title:Person In Charge!Owner (signature)6,.... Inspected by J\/V)I\.<~(_;...)V\+1\+1_~Print:Business Email: (signature), Form EH-06 (~9-2015 - Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STE:vt:VIONS FRWY.,RM 607.DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 E~sr):r\leJ t IJ ~~~U ih~hrtal Adt'TY ..~\)i~\((C;-4-~:)St:l_=q L III'j t;:~ie1\t/~2~~' TEMPERATURE OBSERVATIONS (, Item/Location Temp Item/Location Temp Item/Location Tem~ OBSERVATIONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLlSH:vJENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELOW; ...•.\~_,..,,Nt-,)l \-i ,..,~\\l\J'\\~t\i \rl ~+t'{"J I'.,I i 11.\f:,~l~.-l/,,\I I I ~-'--,,--L 0.-'!J(--\).\:'\_\t,l Y'*-r---J \)1'\i \~\-'l-1.0\.t--t-f LC L.~-~ \ I (' (-i~l~(:Y\l --\{I ')\I'};"i (,(f\(I.-f //'~(-\ltrl(i I -\('\)LtIC,-::=1v,--\~~--T \......\..../'(" "..--....ur 'A I .~J)-I.&I (V'.r\,,,r\(.·~v~('(,{'(:::L /1 '-hrC'£1..,',r,-:t .'"~,'-I r'\,-...t C\l ~'r{)'!,.-{~trl .,~,t~)i'u d1 (II~')~:-{(-~l~)(I II(r,'J'/11 'L_,~r-I ,'~.I'7,K \}~,~ifu (~IF~l+I (\I Y)L1Lr"'-j I (ur,~H-?'J/'-1u--h;.-':,~J~~ ./-1 1"__J._I 1 i '\-I Cl(~,LI-)\.._....--' -L ~-I , Received by:/~~)",L_/Y"AP/-:'7,'Print:--r;::,JI1~~':1(L,7.Title:Person In Charge/Owner(si"nature)l"c 0.J ( Inspected ~\'\__"'{,~-t-t"r~Jrjft:I V,~(si211alure)1'\/\.':-.(',1 Samples;Y N #collected Form EH-06 (Re~c2015f ',_ d