HomeMy WebLinkAboutBUDA JUICE 2018.08.21Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STnnlO:'oiS FR\VY .•R:\1607.DALLAS.TX 75207 21-'-819-2115 FAX:214-819-2868 ,I
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Time out:j LicensdPcrmitit '1;110 I
Est.Type
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Ri>k Category Page j_of-lI
Purn!se of Ins ection:I I I-Compliance I ••...J 2-Routine I I 3-Ficld Investi"ation I I 4-Visit I I 5-0ther TjYrALISCORE
Establi&ftmynt Name:
~j'I'\{I contactl.t4\Sal1~~rii ";r};.&u mr of Repeat rttol;~vU\((c.\).(K J \J }(l,Ir .r:!l~:e{of ViolMtit>~e)j ~A 1)PhYSiC(1 OdB)sC)~)\()I C{Qj yijO:l~ntY:l(~I ppl~de:'II~/i/,-I Folhm-up:Yes)1J.v ..•I \.t I No (circle one)
l Compliance Status:Out =not in compliance I =in compliance NO =not o~eNA=not applicable COS =corrected on site R =repeat v~tion ./Mark the appropriate points in the OUT box for each numbered item Mark''''a checkmar in appropriate box for 1:-1.1\0.NA.COS Mark an a,terisk •*.in apj)r(ij)riate box for R
Priority Items (3 Points)violatiolls Re /lire l",me~Correct;"e Acti(1II IIOtto exceed 3days
Compliance Status Compliance Status
0 I N :1/C Time and Temperature for Food Safety R 0 I N N C RUN0A0UN0A0EmployeeHealthT/s (F =degrees Fahrenheit)T ./'s
V I.Proper cooling time and temperature
/1/
12.Management,food employees and conditional employces:,kno\\ledue.responsibilities.and reportin1!
It'"2.Proper Cold Holding temperature(41 °F/45°F)/13.Proper use of restriction and exclusion:No discharge li'om1/e\e~.nose.and mouth
V ~3.Proper Hot Holdin!!temperature(135CF)"Pre"entinl!Contamination bv Hands
1../'4.Proper cooking time and temperature ,V 14.Hands cleaned and properly washedl Gloves used properly
,/5.Proper reheating procedure for hot holding (165°F in 2 '/15.:-.10 bare hand contact with ready to eat foods or approved
Hours)91temate method properlv followed (APPROVED y N )
~/6.Time as a Public Health Control:procedures &records .i"Hiehh'Suscelltible Populations
Approved Source r 16.Pastcuril.ed foods used:prohibited food not offered
Pasteurized eggs used when required
V 7.Food and ice ohtained li'om approl'ed source:Food in1/good cllilclition.safe.and unadultl:rated:parasite Chemicals
./'destruction /".g Food Recei\cd at proper tempcrature
~
,17.Food additives:apprO\ed and properly stored:Washing Fruits
&Vegetables~Protection from Contamination /"IS.Toxic substances properly identilied.stored and used,"9.Food Separated &protected.pre\ented during lood Waterl Plumbing,.preparation.storage.display.and tastin~.I.,V 10.Food contact surfaces and Returnables;Cleaned and ,19.Water from approved source:Plumbing installed:proper
.sanitized at ppm/temperature /back flow device
V',."..II.Proper disposition of returned.previously served or ,V 20.Approved Sewage/Waste\\ater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points)violations Re,lIire Corrective Acti()1I111ithill 10 days
0 I N ~C R 0 I N N C Rl'N 01/"0 D~monstration of Knowledge/Personnel t:NL,Y A 0 Food Temperature Control/IdentificationT.i SM T S
VI'V ,....21.Person in charge present.demonstration of knowledge./27.Prop.:r cool ing method used;Equipment Adequate to
/"'"and perform dutiesl Certilied Food Mana!.!er (CFM)V Maintain Product Temperature_,22.Food Handler'no unauthoriled personsl personnel :'18.Proper Date Markin!.!and di;position
Safe "'ater,Recordkecping and Food Package V 29.Thermometers prO\·ided.accurate,and calibrated;Chemical!
/Labelinl!I Thermal test stripsV?'Hot and Cold Water available;adequate pressure.safe /Permit Requir"ement,Prerequisite for Operation;.d.
V 2-1.Required records a,ailable (shcllstock tags:parasite {30.Food Establis~t-~f4f~cJ(Yfirtfr:Ivdestruction):Packaged Food labeled
Conformance with Approved Procedures ~Utensils,E~uipment,aold Vending11~
/"25.Compliance with Variance,SpecialiLed Process,and
,/~31.Adequate handwashing facilities:Accessible and properlyHACCI'pian:Variance obtained tor specialized
processin!.!methods:manufacturer instructions supplied.used
V Consumer Advisory "32.Food and Non-food Contact surfaces eleanahle.properly
//1.1 designed.constructed.and used
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26.Posting or Consumer Advisories:raw or under cooked /33.Ware\\ashing Facilities:installed,maintained.used!
foods IDisclosureiReminder'BulTet Plate)!Allergen Label Service sink or curb cleaning facility provided
Core Items (I Point)Violatiolls Require Corrective ACTioll Nllt to Exceed 90 Days or Next Illspectiolt,IH,icl,el'er COnies FirsT
0 I ~l)C R 0 I N N C RUN0PreventionofFoodContaminationt:N 0 A 0 Food IdentificationT./S T S
VV 34.No Evidence of Insect contamination.rodent/other /""41.0riginal container labeling (Bulk Food)
animals
.//~35.Personal Cleanliness/eating.drink in!!or tobacco usc Phsical Facilitiesv"36.Wipin!.!Cloths:properlv used and stored ,42 .:--'on-Food Contact surfaces clean./V 37.Environmental contamination .,43.Adequate ventilation and lichting;desi!!nated areas used"38.Approved tha\\ing method "44.Garbage and Refuse properly dispo,ed:facilities maintained
Proper Use of Utensils V /45.Physical I~lcilities installed.maintained.and clean)"39.Utensils.equipment.&linens:properly used,stored./46.Toilet Facilities:properly constructed.supplied,and clean/dried.&handled/In usc utensils:properlv used
1/40.Single-sen icc &single-use articles:properly ,tared 47.Other Viobtions
and used
Received by:A.-IY'I
.-/Print:--,Title:Person In Charge/Owner(signature).T/,~~.;!.,''/I..I~If "'"I ~,r 1/1 "I~
Inspected by::dJ'L I\\r~i !.«}h.lrf+hJ1-t ~
,BII~iness Email:
(~jgllatlln.:)
Form EH-06 (Revised 09-2015)"---I