Loading...
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 I - 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: -.f \ ~.~)t,\'-~L'n\,\~I I 0 /\\6 ("V N'\')Jv J"l \S <-;..,iIole\--h \('-=-.\ I (_(~. '-' ,I...,"J-IL ('II",,\1 '\--\/1\'\(..l)(~/'l \.II fl )) , . Received by:A \\.{\f~,\;\(,~nt:(\h~\~\l(]J~~("Title:Person In Charge/Owner (signature)..\,\".~-.,,'1\..\ Inspec~~ '7 hi j-~~-ttI ~~ .I (signatur ),V\\I ':-ii\Samples:Y N #collected Form EH-N:;/Q,ivi<o,09·2015)"--"I