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Home My WebLink AboutCHILI PEPPER GRILL 2018.08.28Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 :\.ST[\I\IO:\S FRWV.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819 6 Q.r~-(m r ~:~<t;'~nT<t I Time out:Yicense,permit # I Est.Type I Risk Category Page _l,lf-l pMo'L~eof Inso chon:'1 1 I-Comllliancc 1 '1 2-Routine 1 1 3-Ficld Investigation I 1 4-Visit I 1 5-0thel'TO'~RE Establ'htln:~.{)(p A/"'f=~fotacuO,vner Name:I *:'Iillmber of Repeat Violations:__/c)')./:'IiII 111her of Violations COS:--__.--... PhY~rn t \n\11 .L~i ru'"~f~rr:(lnIIJgl~o~e:~n1{)~) Follow-up:Yes No (circle one)J-~::e R =repeat viol~"_~Compliance Status:Out =not in mpliance IN =in compliance :'IiO=not 0 sen d NA =not applicable COS =corrected on site Mark the approPliate points in the OUT box for each num ered item Mark ,./,a checkma .in,appropriate box lor 11\,1'0,:'IIA,COS Mar~an asterisk'*'in anDropriate box lor R Priority Items (3 Points)violations Re "ire Immediate Correctil'e Action Iwt to exceell3 dal's Compliance Status Compliance Statu. 0 I N 'i C Time and Temperature for Food Safety R 0 I N "C RVN0~0 II ~ll'A 0 Employee HealthT./S (F =degrees Fahrenheit)T Sv-I.Proper cooling time and temperature -I:!.Management,food employees and conditional employees;[/y knowledge.responsibilities,and reportin!! L.-V 2.Proper Cold Holding temperature(41 "FI45°F)I 13.Proper use of restriction and exclusion:No discharge from ~V eves.nose,and mouth •V..•••.•3.Prooer Hot Holding temperature(135°F),/Prewnting Contamination bv Hands V'..•.•....4.Proper cooking time and temperature ,14.Hand,cleaned and properly IIashedl Gloves used properly V"5.Proper reheating procedure for hot holding (165°F in 2 I 15.No bare hand contact with ready to eat foods or approvedVHours)alternate method properly followed (APPROVED y N )-_•.....6.Time a,a Public Health Control:procedures &records /Hi!!hly Suscelllible POllulations Approved Source 1 16.Pasteurized foods used;prohibited food not offered Pasteuril'ed eggs used IIhen required 1/'"7.Food and ice obtained li'om apprm'ed source:Food in good condition.safc:.and unadulterated;parasite Chemicals ./destruction / /8.Food Receiled at proper temperature /17.Food additi\es:approlcd and properly stored;Washing Fruits &Vegetables /'Protection from Contamination /18.Toxic substances properly identified.stored and used ./9.Food Separated &protected.prevented during food Waterl Plumhing-oreparation,storal!e.display.and tasting ./10.Food conta~~an~~urnables :Cleaned and 1/19.Water Irom appro\ed source;Plumbing installed:proper t.o Sanitized at I ppm/t eraturc backllow device ./V II.Proper disposition o~led.previously served or /20.Approved Sewage/Wastewater Disposal System.proper reconditioned disposal Priority Foundation Items (2 Points)violations ReI lIire Corrective Actioll with ill 10 days 0 I N :;C R 0 I :\''i C R II N 0 A 0 Demonstration of Knowledge!Personnel l-N 0 A 0 Food Temperature Controll IdentificationTST1IS V 21.Person in charge present,demonstration of knowledge,,27.Proper cooling method used;Equipment Adequate to./-and perlonn dutiesl Certified Food Manager (CFM)Maintain Product Temperature•.21.Food Handlerl no unauthori/ed nersonsl nersonnel /28.Proper Date Marking and disposition ./'Safe Water,Recordkeeping and Food Package 1/"'29.Thcrmometers prol·ided.accurate,and calibrated:Chemical! Labelin!!Ther~est strips I.('23.Hot and Cold Water available:adequate pressure,safe Vlte\.,.i~equi,ement,P'1r~isite for Operation /'24 .Required rccords a ailable (shellstock tags;parasite ~Ub\.h~JJJer~~dl-\-./destruction):Packaged Food labeled 30. Conformance with ApprO\'ed Procedures Utensils,Equipment,and Vending'y 25.Compliance ,,:ith Variance.Specialized Process.and /31.Adequate handlYashing facilities:Accessible and properlyHACCPpian:Variance obtained for speeiali7ed supplied.usedDrocessin~methods:manu facturer instructions 1/ Consumer Advisory'I 32.Food and Non-food Contact surfaces cleanable.properly designed.constructed.and usedy26.Posting of Consumer Adl isories:rail'or under cooked /33.WarelVashing Facilities:installed.maintained.used! food,(Disclosure/Reminder/ButTet Plate)!Allergen Label Service ,ink or curb cleaning facilitv rrol'ided Core Items (I Point)Violatiolls ReQllire Corrective Action Not til Exceed 90 Dars or Next Illspectioll ,Wllicl,t'I'er COnies FiNt 0 I N :\C R 0 I N N C R U N 0 A 0 Prevention of Food Contamination t'N 0 A ~Food IdentificationTST,"34.No Evidence of Insect contamination,rodent/other /41.0riginal container labeling (Bulk Food) animals_v 35.Personal Cleanliness/eatin~.drinking or tobacco use -Physical Facilities~~J 36.Wiping Cloths:properlv used and stored ,;'42.Non-Food Contact surfaces clean ""/37.En\'ironmental contamination ,43.Adequate \etllilation and lighting:designated areas used~(,3X.AIJDrOved thall ing method ./44.Garba!!c and Refu,e properly disposed:facilities maintained Proper Use of Utensils ,/45.Physical facilities installed.maintained.and clean /39.Utcnsils.equipment.&linens:properly u,ed,'tored.Itl I 46.Toilet Facilities:properly constructed.supplied.and clean dried.&handledl In use utensils:orotJerlv used u 40.Single-service &single-use articles;properly stored 47.Other Violations,and used Received by: ~{)f'Ho<-( Print:.(,1<tJ IE'f(0 ''/=,Title:Person In Charge!Owner (signature)Co..~r-C'\ InsP~~\\'(J (--un-{-~I~ lA'~Business Email: (signat .)~I ~ Form E{l-06 (Rev~9 09'2015)-, Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 '\.STL\L\IONS FRWY ..R:V1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 I I _ "'"I L Erlhl~Le:I~()OJ?A/Ihic;\lless '~~lIn \\1k~tte:bl~;~il'~~Ksi~I Page _fef ----( r--. '-'",,\.._/TEMPERA TURE OBSERVATlO~S' Item/Location Temp Item/Location Temp Item/Location Tfmp OBSERVA nONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTE TION IS DIRECTED TO THE CONDITIO S OBSERVED ANDNumberNOTEDBELOW: - (!7\trv'\V\n \~-:.""~A A "--'VI _r-'~ -7')((J~(,IIlY.UP ~I c;+\1rV +--(,)(V-rc tV, " I TG[O'1 Received by:iJ f)I!r(0 '-Y)e'I Print:(,I e I;>C'-in"j ()...Title:Person In Charge/Owner (signature)'"'/'\~ ~s~~~\1"'iG hVt,~11¢6!6 Samples:Y N #collected For~"';;';_:_IReVised 09-2015)-.