HomeMy WebLinkAboutHIGHLAND PARK BASKETBALL GYM 2018.08.23Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 ".STE:\L\IO"S FRWY ..R:V1607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
IDi~1-1_~I.bTfq~I Till1e out:~~enseIP~rmit #I Est.Typ"IRIS,C""gol)PageL of_J
Purpose of InspJction:I I I-Compliance I r 2-Routine 13-Field Investi(!ation I I 4-Visit I I 5-0ther TO~ORE
Est3blfh.'l.lc1n /:.~~nle","t:•.,"i ':L {",r..f~'~l'Ijf~n.lf'c.,ll?]';;:c!,~ame:;:_~-I ll""I *~umbcr of Repeat Violatious:_V (.-;r1 /~,,.J.H \L;{1 I.'-L "it\.;+-~J I ~t-M \./~umbcr of Violations COS:--leI)
Physical ~~~~~:7-'[_..-,,~.,/1..\/1\,City/County:-~l;f'~=:,"·riij'J_2.!\c:'-:1--(''2'r '\I Follow,up:Yes \-/f Ij \,J'P v "......II ~..f J /;\.'I...)-'v ---':'<0 (cirrle one)\
Mark
~.-/Compliance Statu.:Out =not in compliance IN =in compliance iii not observed NA =not applicable COS =corrected on site R =repeat violation -
the aoorooriate ooints in the OUT box for each numbered item Mark ../.kmark iu aDoroDriate box for IlIo',NO.:\,A.COS Mark an asterisk'*.ill annronriate box for n
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Priority Items (3 Points)violatioll."Re lIire Immediate Correclil'e Action 1I0t to cx('ee113 days
Cumnli.nce Status
Protection from Contamination
o I N :-;C
UNO A 0
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Time and Temperature for Food Safety
(F =degrees Fahrenheit)
Comoli:mce Stalus
18.Toxic substances properlv identified.stored and used
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I.Proper cooling time and temperature
2.Proper Cold Holding temperature(41 °FI.f5°F)
3.Proper Hot Holding tempcrature(I
o IN"C
U i"0 A 0T,_S Employee Health
12.Management,food employees and conditional employees:
knowledge.restJonsibilities.and reporting
13.Proper use or restriction and exclusion:No discharge from
eves.nose.and mouth
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Preventing Cont:m!ination b,'Hands
5.Proper reheating procedure for hot
Hours)
15.]\;0 bare hand contact with ready to eat foods or approved
alternate method oroperly followed (APPROVED Y N )
4.Prooer cooking time and temperatl
6.Time as a Public Health Control:~
Approved Soun
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0 I N "C
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7.food and ice obtained from appro'
good condition,sal~.and unadultcrat
destruction
8.Food Reeeiled at proper temperall
14.Hands ckaned and properlv washed/Gloves used properly
Hil!hly Suscciltible POilU lations
16.Pasteurized foods used;prohibited food not offered
Pasteurized e2{!Sused when required
Chemicals,
I I ~I
17.Food additi\cs:apprOled and properly stored:Washing Fruits
&Vegetables
9.Food Separated &protected.pre,entcd during food Water/Plumbing
preparation.storage.display.and tasting I-~_/~~_~_+--I_....I
I U.Food contact surfaces and Returnables:Cleaned and (19.Water from approl·cd source:Plumbing installed:proper
Saniti7ed at oom/tcll1()eratur~f--+--,of'v_+-_f--+_b_a_c_k_fl_o_,,_'_d_cl_'i_c_c --+_--I
II.Proper disposition of return cd.previously served or /20.Approved Sewage/Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points!violatitllls ReI Ilire Corrective Actiollwithill 10 dal's
Consumer Advisory
T s
21.Person in charge present.demonstration ofknolVledge,
ancl perform duties1 Certified Food Manager (CFM)
R 0 I N :-;('R
Demonstration of Knowledge!Personnel (.,:-;0 A 0 Food Temperature Control/Identification
22.Foocl Handler no unauthorized person"personnel
Safe W:tter.Recordkeeping and Food Package
Labelir12
23.Hot and Cold Water available:adequate prcs,ure.safe
24.Required records a,ailable (shell stock tags:parasite
destruction):Packaged Food labeled
Conformance with Approved Procedures
25.Compliance with Variance.Speciali7ed Process.and
HACCI'plan:Variance obtained for speciali/ecl
Droccssin~methods:manufacturer instTuctions
27.Proper cooling method used:Equipment Adequate to
Maintain Product Temperature
26.Posting of'Consumer.Advisories:rail or under cooked ./33.WarclI'ashing Facilities;installed.maintained.used/
loods (Di"losure'Reminder/Bufret Plato)/Aller!!en Label Ser,ice sink or curb cleaning facility provided
1i(.Proper Date "'larking and disposition
29.Thermomc!crs provided.accurate,and calibrated;Chemical!
Thermal test strips
Permit Requirement,Prerequisite for Operation
.(30.Food Establishment perr:1<C~r\e~Valid)
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N ~A
Utensils,Equipment,and Vending
/31.Adequate handwashing facilities:Accessible and properly
upplied,used
Print:
Print:.".'):3
I...
32.Food and Non-food Contact surfaces cleanable,properly
designed.constructed.and liSCO
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Prewntioll of Food Contamination
Core Items (1 Point)Violllliolls ReQllire Corrective Action Not to Exceed 90 Days or NexlllIspecrim •.WI.ic/,el'er Comes First
Food Identification
R 0 IN"C
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T S
34.No EI idence of Insect contamination,rodent/other
animals
--1/35.Personal Cleanliness/eatin!!.drinkin~or tobacco use
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36.Wioinl!Cloth,:properly used and ,tored
37.Em ironmental contamination
3i(.Aooroved thalVing method
41.0riginal container labeling (Bulk food)
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Proper Use of Utensils
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Received by:
(signature)
39.Utensils.equipment.&linens:properly used.stored.
dried.&handled!In use utensils:properlv u,ed
40.Single-service &single-use articlcs:properly stored
and u~cd,
Inspected by:.L-~','\,'\..::...'\(signature)I '\t '.t'1\'\\.~
Form EH-06 Reviseiru~-201\;
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Phvsical Facilities
42.l"on-Food Contact surfaces clean
43.Adequate lentilation and lightill!!:desiQllated areas used-44.Garbage and Refu,e properlv disposed:f:1cilities maintained
45.Phvsieal facilities installed.maintained.and clean
46.Totiet Facilities:properly constructed.supplied.and clean
47.Other Violations
Business Email:
Title:Person In Charge!0"ner