HomeMy WebLinkAboutHIGHLAND PARK STADIUM 2018.08.23Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDL\IO:"S FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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Dat<f('.z ,~11r~'7l\~I Time out:_/cenSC/Perl1lit'l I Esi.T,pe I Risk Calegory Page~of 1
---Purpose f Illspecti~II:-,,l-Comnliance ,t.;"'1 2-Routjne I I 3-Field IlIvcsti!!ation ,I 4-Visit ,,5-0ther .J'Vi'j\C/~E
Estab sllJ Qelllr"t .'.~-+,~I I Uln~rt/o"rer Name:--._.(c II *,,"U",b~of Repeatriolalions:__,r:h -Y \('_..T'<{-,(11 ,..../;'J(t t'\h(("-J l~)pni''~i+ti '"cos:__I fjPhYd'll/d&~~("~d)~~\lJ(itrC~\:ty:'L'I lJl.niul~vU I ~:r;~1,\\')S'-./FoIIO-'-II,,:Yes ()Jo<',,,..711'(7_()S !'io (circle olle)..••-=-I '=ill compliance ~O =not obsen edComplianceStatus:Out =nolin cumpliance NA =not applicable COS =corrected on site R =repeal vio n
Mark the aoorooriale Doints in Ihe OUT box for each numbered ilem Mark ."...a cheokmark ill appropriate box for I,,",1'0.!'IA.COS Mark an asterisk'*'in annroomne bo"for R
Priority Items (3 Points)violatiolls Re.uire Immediate Correcth'e Actio"II0t to exceed 3 dal's
Comnliance Statlls Comllli.nce Status
()I N N C Time and Temperature for Food Safety R 0 I N N C RUN0A[...0 •..N 0 A 0 Employce HcalthT./S (F =degrees Fahrenheit)T V 5
ll/I.Proper cooling time rind temperature ,/'V 12.Management.f'ood employees and condilional employees:
1/kno\\ledue.responsibilities,and reportil1!..!
""
V 2.Proper Cold Holding temperaturc(-+loF/45°F).V 13.Proper use of restriction and exclusion:"io discharge from)•...•eve •.nose.and mouth._V 3.Proner Hot Holdinu temperature(135°F).//Prcwnting Contamination hv Hands
~./4.Proper cooking time and temperature .1"V 1-+.Hands cleaned and properly "3shedl Gloves uscd orooerlv
l,./5.Proper reheating procedure for hot holding (165cF in 2 ./15.No bare hand contact with ready to eat foods or approyed
/Hours)alternate method properly followed (APPROVED Y N )./6.Time as a Public Health Control:procedures &recnrds ./Hi!!hlv Susceptible POilU lations
ApproYed Source (16.Pasteurized t'oods used;prohibited food not offered
Pasteurized eg![s used when required
I 7.Food and icc obtall1ed from approved source:Food in
good condition.safe.and unadulterated:parasite Chemicals/dcstruclion
J 8.Food Reeci,cd at proper temperature -1'17.Food additives;approved and properly stored:Washing Fruits
&Ve!!etablesjProtectionfromContaminationyIX.Toxic substances properly identified.;tored and used
!./V /
lJ.Food S~paraled &protecled.pre,ented during food Water!Plumbing
preparation.stora~e.displav.and tasting -17 ,10.Food contact surfaces and Remrnables :Cleaned and ,/19.Water Ii-om approved source:Plumbing installed:proper\,,/SanitiLed at ppn.temperature backllow dc,ice
l..-V II.Proper disposition of returned.previously served or /20.Apprmcd Sewage/Wastewater Dispm,al System,proper
reconditioned disposal
Priority Foundation Items (2 Points)violations Re,uire Corrective Acrioll withill }O days
0 I N ...•C R 0 I N ...•('Rl'N 0 A 0 Demonstration of Knowledge!Personnel U l\()A 0 Food Temperature Control/IdentificationT-'S T S
iJo/21.Person in charge present.demonstration of kno\\ledge.,V 27.Proper cooling method used:Equipment Adequate toL..l-and perl'orm duties/Certified Food !'vlana'!er (eF'v!)Maintain Product Temperature.~~.Food Handler/no unauthoriLed persons!per;onnel ./:8.Proper Date Markin!!and disposilion
./Safe Water,Recordkccping and Food Package ",,t;29.Thermometers provided.accurate.and calibrated:Chemical!
Labelin!.'Thermal test strips1/?'Hot and Cold Water available:adequate pressure,safe Permit Requirement,Prerequisite for Operation.•._J.,-
24.Required records a'ailable (shellstock tag>:parasite ---1 30.Food Establishment Permit (Cu~{&/\li'j'11vdestruclion):Packaged Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vending
J"_.)-?r.Compliance with Variance.Specialized Process.and V 31 Adequate handwashing facilities:Acce»ible and properlyHACCPplan:Variance oblained for specialized ~supplied.usedprocessinumethods:manufacturer instructions
Consu mer Advisory II 32.Food and Non-food Conlact surfaces cleanable.properly
_/'./designed.constructed.and used
~
"26.Posting or Consumer Ad,isories:1'11\\or lInder cooked V 33.WarcwClshing Facilities:installed.maintained.used/
foods (Disclosure/Reminder!Buffet Plate)!Allergen Label ./Service sink or curb cleaning t:1cility pro,ided
Core Items (I Point)Violariolls Require Corrective Acrioll Not to Exceed 90 Dol''<or Next }IIsl1ecrimr,W/ric1re,'er Comes Firsr
()I N "C R 0 I N N C RUN01,>0 Prevention of Food Contamination t:N 0 A 0 Food IdentificationTSTS
;.....17Vc-34.'\10 Evidence of Insect contamination.rodenunthcr /41.0riginal container labeling (Bulk Food)
-'animals
~I#"~V 35.Personal Cleanlinc>s/cminl!.drinking or tobacco use Physical Facilitics
_1..00"'..11..00'36.Wiping Cloths:properlv used and stored ,/42.Non-Food Contact surt:1ces cleani...v'37.EnVIronmental contamination ---43.AdecllIClte ventilation and lightin!!:designaled arcas used•.....~38.Appro,ed tha\\in!!method .;;44.Garhage and Refuse properly disposed:racilities maintaincd
-Proper USl'of Utensils r'45.Phvsieal 1:lcilitics installed.maintained.and clean
/39.Ctensils.equipment.&lincns:properly used.stored.,/'46.Te>ilci Facilitie,:properly conslructed.supplied.and clean
dried.&handled!In use utensils:properlv used1740.Single-service &single-use articles:properly stored 47.Other Violations_;and u>ed
Received by:L,tj.-frVlIYJ /Print:<-0d (.~..,:\I Title:Person In Charge!Owner(signature),-'Inspected bYL
\II ~,\II-sr.\)h~/+r~(I ~
o;.~Business Email:
(signatun...·)',--.,...
Form EH-06 (Re~09-2d15)-,---.J