Loading...
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 I 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: '"L I,,/I I •~..•••••••, 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: .______-'"~S i))(\~~_0 V")v;>~hV'A I (.~(Y)~/~lib)),mud-,v l /, ()v,-t'1]l..-II O(\_j1 .Y1 +- J l}f)~K\\v,~Or .h U£)('0»1"~a It rrH-~-HlUV (- -r;!/~\Il~_-P'm n !\_I f I'C>LI\{JJ (J 6l+--{_j rl ',\+---r---ko _/i v,V r__.-, ~IJ(VA J/f~Vl(j If ,V"(-")t-+i tVl ~n rU ~/~Or hl'/IVlc'-"'---.7 ~,~ 1-;(\~Lct It\\)IL t-yi,('~+-r Ao vm IT II I \A-___;){~(.'v \\~.\,-,...~ I tv\.I \J I~\d"\;!~u L::'~II,{(-.l (a /"3n/?0J V-;---'I I I '-- 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)-,