HomeMy WebLinkAboutCVS 2018.08.22Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDL\IO:\S FRWV.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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Dat .,\1L ·f,T()liV I Time Ollt:~r License/Permit t/I
E,1.Type
I
Ri::,k CategtJlY Page L of I
PurDOS of Insuel tion:I I I-Comuliance I I 2-Routine I I3-Field Investigation I I 4-Visit I I 5-0ther TOT~ORE
Establitlll:n\Nr~I c:ntactJowner Name:
I
*:\umber of Repeat Violations:__
;~I~,f Number of Violations COS:--
Physical ddr{~~Ur~1t.I cir,/c~li?i \vi>~)IJtCO~~I:tl(~~)Follo\\-up:Yesl..No (circle one).~')
'-'Co~pliancc Status:Out,:,not in compliance "i'N =in compliance ,'0 =~6erved NA =not applicable.COS =corr_ected on site R =repeat violati~
Mark the aporoonate OOll1tsIn the OUT box lor each numbered Item Mark''/a ehee -111aporopnate box for IN,11<0.NA.COS Mark an asterisk'*.in approoriate box for R
Priority Items (3 Points)violations Re uire Immediate Correctil'e Actio""ot to e:l:ceell3 days
Compliance Status CfllllDliance Status
0 I N N C Time and Temperature for Food Safety R 0 ~lZ N c R
V N 0 A 0 U A 0 Employee HealthT1/S (F =degrees Fahrenheit)T ~S
/I.Proper cooling time and temperature ,12.Management.lood employees and conditional cmployees;
I-/'knowledge.responsibilities.and reporting
V 2.Proper Cold Holding temperature(41 °FI 4S0F)/13.Proper use of restriction and exclusion;No discharge from
eyes,nosc.and mouth.r 1/3.Proper Hot Holding temperaturc(135°F)/'Prewnting Contamination bv Hunds
./4.ProDer cooking time and telllocrature ,14.Hands cleaned and properly washedl Gloves used properlv/
/'V 5.Proper reheating procedurc for hot holding (165°F in 2
~
15.No bare hand contact with ready to cat foods or approved
Hours)alternate method properly followed (APPROVED Y N ),;6.Time '"a Public Health Control:orocedures &records High'"Susceptible Ponulations
Approved Source ./f 16.Pasteurized foods used;prohibited tood not offered
Pasteurized e!!!!s used when required
V 7.Food and icc obtained from approl'ed source:Food in,-good condition.safe.and unadulterated:parasite Chemicals
./destruction ./
,;8.Food Receil'ed at proper temperature /17.Food additives;approved and properly stored:Washing Fruits
1./&Vegetables
/Protection from Conhlmination /1 18.Toxic substances properly identified.stored and used
./9.Food Separated &protected,prevented during tood Waterl Plumbing
preparation.storage,displav.and tastint!/'
V 10.Food contact surfaces and Returnables:Cleaned and ./V 19.Water from approved source;Plumbing installed:proper,}/Sanitized at ppn1Jtemperature ~backtlow del ice
/'V II.Proper disposition of returned.previously served or V 20.Approved SelVageIWastewater Disposal System.proper
reconditioned N disposal
Priority Foundation Items (2 Points viofatiofts Re.lIire Corrective Action withill 10 days
0 I N "C R 0 I N ..•C RUN0A0DemonstrationofKnowledge/Personnel v N 0 A 0 Food Temperature ControV IdentificationTST/S,..'-21.Person in charge present.demonstration of knowledge,,I 27.Proper cool ing method used:Equipment Adequate to
1/and perform dutiesl Certitied Food :Vlanager (CFM)I Maintain Product Temperature
/22.Food Handler/no unauthorized oersonsl personnel 1/28.Proper Date Markin!!and disposition
../
Safe WaW',Rccordkeeping and Food Package V 29.Thermometers pro ided.accurate,and calibrated;Chemical/
Labelin!!,/Thermal test strips
""23.Hot and Cold Water al'ailable:adequate pressure.safe /Permit Requiremen ,Prerequisite for Operation/
/24.Required records available (shcllstock tags:parasite tY 30.Food EstabliShm.~]el mit ~rC'yt 4 v~~/\\destruction):Packaged Food labeled
Conformance with Approved Procedures UtenSils,1fIJ~ipmellt,and ,lending
~
25.Compliance with Variance.Specialized Process.and 31.Adequate handIYashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialized /'
processinf!methods:manufacturer instructions ,/supplied.used
Consumer Advisory Ix 32.Food and Non-lood Contact surfaces cleanable.properly
/designed,constructed.and used1/26.Posting of Consumer Advisories:raw or under cooked /33.Warewashing Facilities:installed.maintained.usedl
foocb (Disclosure/Reminder/Buffet Plate)/Allef!!en Label Service sink or curb cleaning facility provided
Core Items (1 Point)Violiltion .•.ReQllire Corrective Action Not to Exceed 90 Da}''''or Next Illspectioll ,WI,ic"t!l'eT Comes First
0 I N N C R 0 I N N C RUN~A 0 Pre,'cntion of Food Contamination v N 0 A 0 Food IdentificationTSTS
'.,/V 34.No Evidence of Insect contamination.rodent/other ......v 41.0riginal container labeling (Bulk Food)
animals
07 1/.1 35.Personal Clcanliness/eatint!.drinkinQ or tobacco use ,Physical Facilities
Vr/-36.WioinQ Cloths:properly used and slored i'J(42.Non-Food Contact surfaces clean
/~jl'-v 37.Environmental contamimltion ".43.Adequate ventilation and lighting;d~si{!nated areas us~d~V 38.AnDroved thawing method ...•..44.Garbage and Refuse properly disposed:facilities maintained
Proncr Use of Utensils "45.Phvsical facilities instalkd.maintained.and clean
/'39.Utensils.equipment.&linens:properly used.stored,/v 46.Toilet Facilities:properly constructed.supplied.and clean
'"dried.&handledl In use utensils:properlv u,cd
I'40.Single-sen ice &single-use articles;propcrly stored 47.Other ViolationsiandU5,ed
Received by:11 ~iRl~)J')Print·
-I~\~\'>\\fYiP\,,-X ')Title:Person In Chargel Owner
(signature)I ,'"'-,.,
Insp~t::~
v \'I~~h _1 "--\---,,k11 ,(J Print:.Business Email:
(signal rc)"InA
Form EH-C1tiTR"evise ~09-2015)
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEM:\'IO;\lS FRWY ..R:V1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
ESlabrlrl ~e:I Pht~Ca~l'fss("1 'Rt~tf\l,-I City/State:~.-~e:stClit#I Paoe?,ef ti\'I.\I'I I r '.)\\.'1 •"-(
-TEMPERATURE OBSERVATIONS f
Item/Location Temp 1tem/Location Temp Ite~ation Temp
OBSERVA TIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number OTED BELOW:
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Received by:A \\.{\f~,\;\(,~nt:(\h~\~\l(]J~~("Title:Person In Charge/Owner
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(signatur ),V\\I ':-ii\Samples:Y N #collected
Form EH-N:;/Q,ivi<o,09·2015)"--"I