Loading...
HomeMy WebLinkAboutEAST HAMPTON 2018.08.21Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377~.STnl;\-IO~S FRWY .•RM 607,DALLAS,TX 75207 214-819-2115 FAX:21-1-819-2868 I .- D\(''/\ ..-cYr~I Til11e out:1.~iccnsefPern1J')\~_(XiO j 0if\!Type I Risk Category Page --l of ___L__ PUfUO.e of Ins ecl'ion:I I I-Comuliance r ~-Routine I I 3-Field Investi!!ation I I 4-Visit I I 5-0ther TO'I'AblSCORE ESb2!~\+-a~l(\,),\l\\'l_l 1 Contact:Ollnel Name.'":t-<'}r ~I*Numher of Repeat Violations:__~<,/!'lumber of Violations COS:--- PhYSic~tit'Cf»)~\-,iC Lt.I·.t'iJID I t1~"t?){v \~~~I~d~Pho~e~I Follo\\-up:Yes I V):\0 (circle one) Compliance SllItllS:Out =not in compliance I =in complian~~=not ob-ened NA =not applicable COS =corrected on site R =repeat violat~ Mark the annrontiate Doints in the OUT box for each numbered item Mark'.check mark in annronriat<box for 1:'>1,1\'0.:'>IA.COS Mark an ast<nsk .*.in annropriate box for R Priority Items (3 Points)violatioll.~Re uire Immediate Correct;"e Actioll IlOtto exceed 3 dol's Comnli:lOce Status Cumllli.nce Status 0 I N N C Time and Temperature for Food Safety R 0 I N "C RVN0';«0 V s 0 A 0 Employee HealthT./S (F =degrees Fahrenheit)T 'V S/I.Proper cooling time nnd temperature I 12.Management.food employees and conditionnl employees:11'/knowledge.responsibilities.and reportin~•..~ 2.Proper Cold Holding temperalurc(41°F/45"F)/I3.Proper use of restriction and exclusion:No dischnrge Irom /eyes.nose.and mouth v /3.ProDer Hot Holdin~temDerature(135°F)/Prcvelltill!!Contamination by Hands /"4.Proper cooking time-and tcmnerarure "II 14.Hands cleaned and orooerly was hew Gloves used oroIlerlv )11/5.Proper rehearing procedure for hot holding (165°F in 1 ,I IS.No bare hand contact with ready to eat foods or approved Hours)alternate method properly follolVed (APPROVED Y N ) ..;6.Time as a Public Health COnlrol:nrocedure,&records ./HiQhl"Susceotible POllulalions /Apprllwd Soul'ce /I 16.Pasteurized foods used;prohibited food not offered Pasteurized e~gs used when required 1/7.Food and ice obtained from npproved source;Food in good condition.safe.and unadulterated:pamsite Chemicals/destruction / V"8.F()od Recei\cd at proper temperature 7 17.Food additi,es;approved and properly stored:Washing Fruits &Vel!etablcs Protection from Contamination /IS.Toxic substances properly identitied.stored and usedX,,/9.Food Separatcd &protected.pre,entcd during food Water/Plumhing oreoaration.stora~e.displav.and tastin~I .;'10.Food contact sur~tta~d Returnab~ttl\'I'tsK ~\/19.Watcr from approved source;Plumbing installed:properV/Saml!zed at ~I11f-*l11oerature ,i ,.{back flow device v,I I.Proper disposition ol'1'eturned,previously served or V 20.Approved SewagefWastewater Disposal System.proper reconditioned disposal Priority Foundation Items (2 Points)violations Re.lIire Corrective Actioll IVithill 10 days 0 I N l/'C II 0 I s "C RUNJ,I 0 Demonstration of Knowledge/Personnel U s 0 A 0 Food Temperature Control/IdentificationTSTS V V 21.Person in charge present.demonstration of knOWledge,/27.Proper cooling method used;Equipment Adequate to and oerlorm duticsf Ccnilied Food Manager (CFM)llilaintain Product TemoeraturefVi~1.Food HandleI'I no unauthorilcd nersonsi nersonnel .;'2g.ProneI'Date Marking and disposition /Safe Water,Recordkeeping and Food Package .;'29.Thermometers pro\ided.accurate,and calihrated:Chemicall Labelim'Thermal test strios7).•23.Hot and Cold Water available:adequate pressure.safe /Permit Requiremept,Prerequ'site for Operation 1/24.Required records available (shellstock tags:parasite •Food Establishm?lt.!~n9.~urr nrtea~~\_,v 30.destruction):Packaued Food labeled Conformance with Approved Procedures Utensils,Eqllipment,a.d Vending vV /.!5.Compliance with Variance.SpecialiLed Process,and /31.Adequate hand\Vashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialized orocessin!!methods:manllfacturer instructions /supplied.used Consumer Ad"isory I 32.Food and Non-food Contact surtace,cleanahle.properly designed.constructed.and used~r26.Posting of Consumer Ad\isories:raw or under cooked Ii 33.Warc\\ashing Facilities:installed.maintained.used/ foods (Di,closurc!Reminder/BufTct Platc)!Aller~en Label Service sink or curb cleanin\!facility orovided Core Items (I Point)Violatiolls Reauire Corrective Actioll Not ttl Exceed 90 Dal·.~or NexII""Dcctioll,WIlicl,el'er Comes First 0 I N s C R ()I N N C RUN0A0PreventionofFoodCOlltaminationuNo;,0 Food IdentificationT./S T 5~/1-<34.No Evidence of Insect contamination.rodent/other 1/4 I .Original container labeling (Bulk Food) animals L I'/'-35.Personal Cleanliness/eating.drinkin"or tobacco use Ph"sical Facilities-;:;::;".36.Wining Cloths:orooerly used and stored ./42.Non-Food Contact surfaces clean-37.Environmenlal contamination ./43.Adeouate ,entilation and lighling:designated area,usedX38.AODro,ed tha\\ing method ,,-4-1.Garbage and Refuse proocrly disoosed;facilities maintained,~Pl'oPt'r ifse of Utensils /',45.Physical facilities installed.maintained,and clean.V 39.Ctelhils.equipment.&linen5;properly used.storecl.V 4(,.Toilet Facilities:properly constructed,supplied,and clean,1/dried.&handled!In use utensil,;Ilrooerlv used ./ V 40.Single-sen ice &single-usc articles;properly stored 47 .Other Violations./ and used t Received by:•__.-/_/....Ke-r-r.f)Prillt0r }'r I..-C ,J(__Title:Person In Chargef Owner(signature)~..••,".,.~--:J J C-'I,"'~ Inspec~~y~~•!~L'r ~-"l~-f L ,'(-I Print:Busineso;;Email: (signatur .•.•.•~'r')I i<v :\--',-.Form EH-O~lsed 09-2015) Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 i\.STE:vIMONS FRWY .•R:\1607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868 - Estal\I.~~\~+le ~J~(\~()"'({Ph17t dress:<;\'\it(~.\=1(~~~tY/Sta[l \!)',l2 ~~)i\~i~eny~n~1<-- IPage(__01'_<\'2..•.-., TEMPERATURE OBSERVATIONS r Item/Location Temp Item/Location Temp Item/Location Temp OBSERVATIONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED A D Number NOTED BELOW: .--........f \[.1 -\-h ,'-\,_~.~(N~\\.1 't'0('·(·j \~\\).~('"\D 1 -{{O""~ 1 :...-'I ./,/"- I{l ~Jlv\\n ..-......._j -\)\\1\-1-~n,\D n [\nh1no~(n OVA')(l f\\\'I~..___, -.-......:~~\JI 1'\\A~'l\~('C\\Y'(~\!"'I -\'L '\t I A f\r,1"\j/L O.lI (..._rl"Y./7~''/_.,~~_. ( -\ r:t;~h"Y'I ~t ,(::)+c/.:\-t-;J 'n/"tvu ~'\+S I/\V,~(.l.rlL V _oJ I .'\I ,~,, 1\\v\l~Ul~/S\1 ")h\l'Ytu C n\'}tt ')()r IL\tt +k~r~Q]1Qv~"I ~ ('.\1;;(~;(-:'!1\nl_j.(_\ ~>--- 1 .. Received b~:..·-/_)Q::_/.(cr:..,-/)Print:I}.;-.b,,c,,.K'-y.,,..i<..Title:Person In Charge/Owner(si~natllre);',~/II \ Inspected by~"'-ff ,krll \~_)hI,¥'~-l:7tlIU(signature)Samples:Y N #collected ''_''''''-'ofFormEH06(ReVised 09 2015)