HomeMy WebLinkAboutHOLY RAVIOLI 2018.08.17Dallas County Health and Human Services ~En-"UII,~~-tal H,ealth Division
Retail Food Establishment In ction epo t
2377~.STE.\L\IO\,S FRWY .•RM607.DALLAS.TX 75 214-819-2115 FA 21-t-819-2868
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Da1S \~t{fSr~:I Time out:yense/Pennit I>Y ~I hI.Type I Risk Calegor)
TatroscOREPumosofInsleetion:I I I-Comoliance I VI 2-Routine I I 3-Field'fnvestieation I I 4-Visit I I 5~Other
Establisl;;;;dIl[Name:,.--..,.J-\'Q'I.I \~.l<'flJ-\I\:ll~\isllle:~S\tM-L~'ullberofR~pcatViolations:__'I I J VV\\(\-.i I ,_.l VI \~,.(IIIber of\10iatlOlls cos:
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Physical Add(e~1.__IX ~V /,..}1 City/County:ill _.Zip.Ccilc:I Phone:I Follow-up:Yes'i'"J'?--r-A'ill r'''-.,r-l~_i)J A v,IU LA,.\f\AI No (circleolle)
Compliance S~Out =not in c~lIce I =in cOII;liallce NO =not observldNA =not applicable COS =corrected on site R =repeat violati~..
Mark the aoproDriate Doints in the OUT box for each numbered item Mark''/'a check mark in(,~oroDriate box for IN.NO,NA.COS Mark all asterisk'*.ill aoorooriate box for R
Page-i-or~L-
Comnliance,Status
Employee Health
o ,NNe
U 1'1 0 A 0
T "S
Time and Temperature for Food Safety
(F =degrees Fahrenheit)
I Proper cooling time and temperaturc
II 2.Proper Cold Holding temperature(-lloFI 45°F)
,/3,Proper Hot Holding temperature(135°F)
//4.Prooer cookinQ time and temperature
/5.Proper reheating procedure for hot holding (165°F in 2
HOLln')
Ii.Time as a Public Health Control:procedures &records
Approved Sonree
/7.Food and icc obtained th1l11approved source;Food in
good conditiun,safe.and unadulterated:parasite
destruction
/8.Food Recei,cd at proper tcmperature
Protection from Contamination
I-_+I_/,-l_-4-_l--+~1 O~'.:.:F.:.:o!.o::::d::_e_:;o::.n_ta_c_t_s_u_rt_a_celCst::a::.I~'d=R.:te,-,=tl=If'1'l!i.:;,7ee_,ssl'o!l:L<C:{le~al-nl.e;!:d,,1ua""n,,-d--lI'!X-'i•IA ~_k A I9.\Vater from approved source:Plum bin g insta IIcd:properSanitizedatppm/teJllper~ru.t41.I/~(lA 'v\.V'If\o'ot:::;.~baekllolV device~/~~~~----------~II,Proper disposilion of returned.pre\iously Served or 20,Approved Se\\age/Wastewater Disposal System.proper
reconditioned disposal
/I 9,Food Separated &protected.pre\ented during food
;'preparation,storage.display.and tasting
Cnmilliance Status
RRo,NNe
U I'I g..L.-A 0
T 1/S
I 12,Management.food employees and conditional employees:
knowledge.responsibi lities.and reporting
1/
./
13,Proper use of re,trietion and exclusion:1\0 discharge from
e\cs.nose.and mouth
/P"cventine Contamination by Hands
14.Hands cleaned and propel~wajihed!Gloves used oroperlv
15,No bare hand contact \Vit~/e!lP~{t(i I''l.t (oC[ds ori~llrove}l
altcrnate method properlv fo~;m;cil \4rlW:l~l.)V'-Kf )
Hi!!hly Suscelitiblc Ponulations
16,Pasteuri7ed foods used:prohibited food not olTered
Pasteurized e~gs used when required
Chemicals
v 17,Food additiles;appro,ed and properly stored;Washing Fruits
&Vegetables
/18,Toxic substances properly identilied.stored and used
Waterl Plumbing
Priority Foundation Items (2 Points
R
violations Re,Itire Corrective Actio"withill 10 days
o
U
T
Cos Demonstl'3tion of Knowledgel Personnel
21,Person in chargc present.demonstralion or knowledge.
and ner!''''''l dutiesl Certilied Food Mana~er (CF:'v1)
2Q':Food Handle""'-l0 unauthorized persons!personnel
./
~""V'~ecordkeeping and Food Package
Labelill!!
/23,Hot and Cold Water availablc:adequate pre;sure.safe
24.Required records a\ailable (shcllstock tags:parasite
destruction):Packa!!ed Food labeled
Conformance with Approved Procedures
25.Compliance with Variance.Specialized Process.alld
HACCP pian:Variance obtained for speciali7cd
processing methods;manufacturer instructions
Consumer Advisory
~
0 I 1'1 N C
U N 0 A 0
T ,S
".~
IX v
1<'"J
17
./
R o INN C
l 1'1 0 A 0 Food Temperature Con troll Identification
T S
27,Proper cooling method used;Equipment Adequate to
Maintain Product Temperature
28,Proper Date Marking and disposition
29.Thermometers prOl ided,accurate.and calibrated;Chemical!
Therma I test stri PS
Permit RClluireme It,Prcrcqui 'ite for Operation".
f "Utrnsils,E uipment,a~d Vending
/31,Adequate handwashing facilities:Accessible and properly
supplied.uscd
32,Food and Non-food Contact surlaccs cleanable.properly
designed.constructed.and lIsed"
Prevention of food Contamination R
Core Items (I Point)Vioftlfions Recl/cire CorreetiV<"Action Not to Exceed 90 DQl's or Ne:ct Inspection,JJ-],ichel'er Comes First
R 0'1"1 1'1 C
U 1'1 0 A 0
T S
34.No Evidence or Insect contamination.rodent!other
animals
35,Personal Cleanliness/eating.drinking or tobacco usc
36,WiDing Cloths:properly used and stored
37.Environmental contamination
38,Aooroved tha\\ing melhod
Prooel-Use of Utensils
1/39.utensils.equipment.&linen5:properly u>ed.stored.
dried.&handledl In use utensils:properly used
40,Single-sen icc &single-use article,;properly stored
"and l~sed
Food Identification
41 ,Original container labeling (Bulk Food)
Physical Facilities
42.Non-Food Contact surt:lces clean
43.Adeauate ventilation and Ii~hting;designated arca>used
44.Garbage and Reilisc properly disposed;facilities maintained
45,Phvsical facilities installed.maintained,and clean
46,Toilet Facilities:properly constructed.supplied.and clean
47,Other Violations
/C)2{}I Dit,e;Person In Charge!OwnerPrint;
Print;Business Email:
Form EH-!:lti1R'evised'09-2015)\
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEM:VIONS FRWY.,R:VI607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
E~H~~rtJNaJ~v II-A i IPhYSiL+~~l-r\~11 LA rW C:/State:(~Ylillv~:h:~JvJ.PageZ cf~
('TEMP"ERATURE OBstltV ATIONS /'
ltem/LocatiOil Temp Itern/Location Temp Item/Locatio~Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YO RATTE TION IS DIRECTED TO THE CONDITIO",S OBSERVED AND
Number NOTED BELOW:
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Received by:r;I "v d /"1 Print:VL u(/{/L C(.L 0 z__C<.t1..tJ Title:Person In Charge/Owner
(signature)'"V (iI-I ?t lJ -z C{VI.r
Inspec~~~MI;~G (~I/,-Yt ~IW Samples:Y N(slgnatur .#collected
Form EH-06(Revised 09-2015)-,