HomeMy WebLinkAboutBUDA JUICE 2018.08.17Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'01.STE:\,t:\IONS FRWY .•R:V1607,DAL.LAS.TX 75207 214-819-2115 FAX:214-819-2868
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Dat~(:::r-~l)rY
I Time out:~iccnselPermit 11'3 )I l1 I Est.Type I Risk CatcgOlY Page l of-+
PurDos~of InsDec ion:I I I-ComDliance I -I 2-Routine I I 3-Field Investieation I I 4-Visit I I 5-0ther TJ)T7\USCORE
Establ isllll'Ten PS;':UL~--f L-LI (_~
I Contact/Owner Name:
I
*;'\jumber of Repeat Violations:__--./Number of Violations COS:t)----
Physical Add~f-21 r3 ,'i 1 Vl~",{h.J~y~C~unty{1 r\i ~IfSo~h lon9.A__--
I Follow-up:Yes
No (circle one)"-
COlllpliance SlatV Oul =not in~liance IN =in compliance NO =not ob.e~~A =nOtapplicable l COS =corrected on site R =repeat violation
Mark the appropriale ooints in the OUT box for each numbered item Mark ,./.a checkmark in rooriate box for IN.NO.NA.COS Mark an asterisk'*.in aoorooriate box for R
Priority Items (3 Points)violations Re~lIire Immediate Correcti •.e Action not to exceed 3 dOl's
Comuliance Status Comoliance Slatus
0 I N 1'1 C Time and Temperature for Food Safety R 0 t N "i C RUN0['>0 U N 0 A 0 Employee HealthTS(F =degrees Fahrenheit)T S
,,1/I.Proper cooling time and temperature ....V I~.Management.food employees and conditional employees;
"v-knowledge.responsibilities.and reportingv-V"2.Proper Cold Holding temperature(41 of/45°F)..•...""13.Proper use of restriction and exclusion;No discharge fromVeves.nose.and mouth•..-3.Proper I-IOtHolding temperature(135°F)"Prewntinl!Contamination bv Hands
./4.Proper cooking time and temperature )-1.Hands cleaned and properlv washed/Gloves used pronerly
•...........-5.Proper reheming procedure for hot holding (165°F in 2 y 15.No bare hand contact with ready to eat foods or approved
.....-flours)alternate method properlv followed (APPROVED Y N )
•....•...6.Time as a Public Health Control:procedures &records Highlv Susceptible POllulations
Approwd Source y 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
V 7.Food and ice obtained from approved source;Food in•...•good condition.safe.and unadulterated:parasite Chemicals.....destruction
/8.FooJ Received at proper temperature -1 17.Food additi es;approved and properly stored;Washing Fruits
&Vegetables
./Protection from Contamination -18.Toxic substances properly identified.stored and used
/,P.Food Separated &protected.prey ented during food Water!Plumbing
/preparation.storage.display,and tastin.g ,
/~Food contact surfaces and Returnables;Cleaned and ./19.Water fi'Of1lapproved source;Plumbing installed;proper
/Sanitized at pom/temperature back flow device
../V II.Proper disposition of returned.previously served or "20.Approved Sewage/Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points)violations ReI Ilire Corrective Actioll with ill 10 daj's
0 I N "C R 0 I N N C RUN0A0DcmonstrationofKnowledgc!Personnel U N 0 A 0 Food Temperature Control/IdentificationTSTI.i s
.•.•..•...21.Person in charge present.demonstration of knowledge......27.Proper cooling method used;Equipment Adequate to
I/'and perform duties/Certilied Food Manager (CFM)Maintain Product Temperature
t'22.Food Handler'no unauthoriLed persons/personnel /28.Proner Date Marking and disposition
Safe Water,Recordkeeping and Food Package ..•...V 29.Thermometers provided.accurate.and calibrated;Chemical/
-Labcline Thermal test strips70'Hot and Cold Water available:adequate pressure.safe ,.....,Permit Requiryment,Prerequisite for Operation_J.
../~4 .Required records available (shelislOck tags;parasite I~30.Food ES(.lbli~lm(ht ~r1 ~ri '6Jf)destruction):Packaged Food labeled
Conformance with Approved Procedures Utensil ~,Equipmtlnt,i1ndVendi~gy_~5.Compliance \\ith Variance.Specialized Process.and ./31 Adequate handwashing facilities:Acces ible and properlyHACCPpian:Variance obtained for specialized
processinu methods:manufacturer instructions supplied.used
Consumer Advisory /32.Food and Non-food Contact suri:lces cleanable.properly
/designed.constructed.and used
V 26.Posting of Consumer Advisories:raw or under cooked
'"
./33.Warewashing Facilities;installed,maintained.used/
foods (Disclosure/Reminder/Buffet Plate)/Allergen Lahel Service sink or curb cleanin~facility provided
Core Items (I Point)Violatiolt.~ReQllire Corrective Action Not to Exceed 90 DOl'Sor NexlllI.~Dectioll.WiJiciJel'er Comes First
0 I N N C R 0 I N N C RUN0A0PreventionofFoodContaminationt.:N 0 A 0 Food IdentificationT,-S T S
.,.V 34.No Evidence of Insect contamination.rodent/other V 41.0riginal container labeling (Bulk Food)-animals .....••....35.Per>onal Cleanliness/eating.drinking or tobacco use Phvsical Facilities--,-36.Wining Cloths;properly used and stored ...•.4~.Non-Food Contact surfaces clean"...••.37 .Environmental contamination ..••.43.Adeouate ventilation and lighting:desi~nated areas used
C/38.Aoproved thu",in!.!method •..44 .Garbage and Refuse properly disposed:facilities maintained
Prooer Use of Utensils '"45.Physical facilitie,installed.maintained.and clean
t!1/[...-39.Utensils.equipment.&linens:properly used.stored.•...46 .Toilet Facilities;properly constructed.supplied.and clean..•dried.&handled/In use Ulcnsils:properly used
,V 40.Single-sen icc &single-use articles:properly stored 47.Other Violations
and used ~
Received by:'rlVl-Et1A~(tJ!///Print:tv1 t.64JJ Me.(...,'L££S Title:Person In Charge!Owner
(signature)1\n
Inspected bU\Mrl~-MIA-lfrH ,,._Ant:Business Email:
(signature)
Form EH-06 R\.•_.,::;-;-2015 -.,r