HomeMy WebLinkAboutCHICK FIL-A 2018.08.22Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STE:\L\IO:"iS FRWV.,R\'1607,DALLAS,TX 75207 21.t-819-21IS FAX:214-819-2868
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Risk Calegory Pagelof_L-r---
Puro(se ollnspehion:I I I-Compliance I VI 2-Routine I -3-Field Investigation I I 4-Vislt I I SoOther TOTALL"CORE
Establislment ~lr(t \\,\-~~I Contact/OIl·ner 'ame:I *:\lumber of Repeat Violatiolls:--.........--/,,",umber of Violations COS:--0~~-.-;)Physical A~d7stl)'\tt Ii \(fl wlCOlrtylll \~(~:rr.%de:~JS~l\'7S7rJ-)Follow-up:Yes "P'tNo(circle one)./
~--;~~-Compliance Status:Out =not in compliance IN =in compliance NO =no observed A =not applicable COS =corrected on site R =repeat violationMarktheappropriatepointsintheOUTboxforeachnumbereditemMark'-/.a checkn ill appropriate box for IN.NO.NA.COS Mark an asterisk'*'in aooropriate box for R
Priority Items (3 Points)violations Re./lire Immediate Correcth'e Action 1I0t to exceel13 days
Comuliance Status Comuliance Status0IN;>i C Time and Temperature for Food Safety R 0 I N I'C RUN<)A 0 (F =degrees Fahrenheit)L N 0 A 0 Employee HealthTSTVS
",V yropcr cooling time and temperature V 12.Management.food employees and conditional employees:/knoll·lecl[!e.responsibilities.and reporting
~V Iv'2.Proper Cold Holding temperaturc(41°F/45°F)I'13.Proper lise of restriction and exclusion:No discharge from.I eves.nose.and mouth,v'/3.Proper Hot Holding temperature(135°F)/'Prcnntin!!Contamination by Hands~II".-4.Proper cooking time and temp~ratllre I'14.Hands cleaned and properly washedl Glo,es used properlyV5.Proper reheating procedure for hot holding (165°F in 2 V 15.No bare hand contact with ready to eat foods or approved,//HOllrs)/alternate method properlv followed (APPROVED y N )/6.Time as a Public Health Control:procedures &records Hi!!hly Susceptible POllulations
Approved Source /1 16.Pasteurized foods used:prohibited food not offered
Pasteurized eggs used when required
J 7.Food and ice obtained from approved source:Food in
good condition.safe.and unadulterated;parasite Chemicals
/destruction ,.
8.Food Recei\ed at proper temperature .-17.Food additives:approved and properly stored:Washing Fruits1
/&Vegetables
Protection from Contamination '1 IR.Toxic substances properlv identitied.stored and used
/9.Food Separated &protected.prevented during food WatH/Plumbingpreparation.storage.display.and tasting ~
/V 10.Food contat ~t1~~~-r:emrnab~ff,ul~~a1011 --19.Water from approved source:Plumbing installed;proper
Sarlllrzed at PI11Tht~'lperatur ~t -\i'~t~back flow device/'II.Proper disposition of retumed.previously sen'ed or ./20.Approved Se\vage/WastelVater Disposal System,proper./reconditioned disposal
PrioritJ'Foundation Items (2 Pointsl viQlations Re~"ire Corrective Action within 10 days
0 I N "C R 0 I :'I "I C Rl!N 0 A 0 Demonstration of Knowledge/Personnel U N[)J A 0 Food Temperatnre ControU IdentificationT.•.S T /S
\.-V 21.Person in charge present,dcmonstration of knowledge,27.Proper cooling method used:Equipment Adequate to
./and perform duties!Certilied Food Manager (CH..I)Maintain Product Temperature
./22.Food Handler/no unauthori7ed persons/personnel I'28.Proller Date Marking and disposition
/Safe Water,Rccordkeeping and Food Package 1/29.Thermometcrs provided,accurate,and calibrated;Chemical/,
Labelin!!Thcrmal test strips,/
/7'Hot and Cold Water available:adequate pre,sure.safe ./Permit Rcquiremer t,Prerequ ,site for O.llS1ation_J.
l.Y 24.Requircd records availahle (shellstock tags:parasite
~30.Food Establishn~~~turr '{sOajlijdestruction):Packaged Food labeled,
Conformance with Approved Procedures I Utensils,Eqr ipment,a ~d Vending{'25.Compliance with Variance.Specialized Process.and
31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized ".processing methods:manufacturer instructions !/supplied,uscd
I Consu mer Ad\~sory ..I V 32.Food and Non-food Contact surfaces cleanable.properly
/designed.constructed.and usedr26.Posting of Consumer Advisories:ralV or under cooked /1'33.Warewashing Facilities;installed.maintained.used,
foods (Disclosure/Reminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facility provided
Core Items (I Point)Violatiolls Require Corrective Actioll Not In Exceed 90 Dal's or Next Inspection,JH,ic/,el'er COnies First
0 I N N C R ()I N N C RUN0A0PrevcntionofFoodContaminationcN0A0'.•..F'!_od IdentificalionTSTS
t-~34.1'\0 Evidence of Insect contamination.rodem/other ..,.1 41.0riginal container laheling (Bulk Food)animals
'V 35.Personal Cleanliness/eating.drinking or tohacco us~./Physical Facilities
//36.WipinQ Cloths;properly used and stored I'"42.Non-Food Contact surfaces clean
"37.Enviionmental contamination ,43.Adeauate ventilation and li~hting:designated areas used/38.Apr!o\,ed thall iIll!method ...•...44.Garbage and Refuse properly disposed:facilities maintainedIProperUscofUtensilsXy45.Phvsical t:,cilities installed.maintained.and cleany39.~nsils.cquipment,&linens:properly w,ed.stored.__.46.Toilet Facilities:properly constructed.supplied,and cleandriee&h.111r1lerll In use utensils:properly used
IV Vt~ingie-Sen ice ~-use articles;properly stored-.....,47.Other Violations
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Received by://r~-i ~
___..1kW~f <X_,(/]0\Title:Person In Chargel Owner(signature),t..."/
Inspected bY:f!1"lrYt I I;)c-)h ,,-t-i h+t ,V<,Print:Bu\ineliis Email:
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Form EH-06 (Revisea 09-2015)-,_I
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMO:"lS FRWY.,R:VI607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 --.
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TEMPERATURE OBSERVATIONS ('"
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OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTEI TION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:-r ,I ~
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Receive1yl /C-r -=----Print:-)(..il '){[/I/)Gl Title:Person 1n Charge/Owner
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Inspectt:~~h r h IY J (,~l '1d'~J I rP_:1n~"-
(signatur ',Samples:Y N #collected
Form EH-001Revised 09-2015)