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HomeMy WebLinkAboutJIMMY JOHN'S GOURMET SANDWICHES 2018.08.07Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:".STDL\IO:\,S FRWY.,RM 607,DALLAS,TX 75207 21.t-819-2115 FAX:214-819-2868 f ..---; Si ry7.ll~\~i I Time out:~ense,penllit it I Est.T\pe I Risk Category Pagc_.1'_-L-.--Date:"). Purpose ofllnspection:I I-Comoliance I ••2-Routine I I 3-Field Investi!!atioll I I 4-Visit I I 5-0ther TI •••...A'.r""ORE Est~lIllent Name:;'.h ~'1 (lcontact/OIl n~.ame:I *:'Iiumber of Repeat Violations:__(tl____I (Yl VYli i •.•..'')~(Ll '~'"\.'I..(+;~I •.L:....i Ie k(\./,'\umber of Violations COS:-- p~icalt»d{:ncf4(~~L\l(U \+-1 Ciltcjlllith .r{lP~~ll:l~one: 1Follow-up:Yes \I \J I."\i ;>."0 (circle one) Com.;u;.;cc Status:Out =not in compliance IN =in compliance ;>10 ~served A =not applicable COS =corrected on site R =repeat viola~. Mark the aDomoriate Doints in the OUT box for each numbered item Mark •.,r'a eh ark in appropriate box for I;>.".;>,"0.NA.COS Mark an aSlerisk'*'in appropriate box for R Priority Items (3 Points)violalion.~Re uire Immediale Correelh'e Aclion 110110 exceed 3days Cumnli.nce Status Compliance Status 0 I N "i C Time and Temperature for Food Safety R 0 I N N C R U N 0 A 0 V N 0 A 0 Employee Health T S (F =degrees Fahrenheit)T SV....1.Proper cooling time and temperature .•...v 12.Management,food employees and conditional employees:•....knowledee.responsibilities.and reporting../ ry Proper Cold Holding temperature(41 °F!45°F)./13.Proper use of restriction and exclUSion:No discharge fromVeyes.nose.and mouth ~./~1--1.Proper Hot Holding temperature(135°F)J PreHn tin!!ContaminaUon bv Hands •....•~4;l'roper cooking time and temperature Jf l.t.Hands cleaned and properly washecIJ Gloves used properly J,.~~5.Proper reheating procedure for hot holding (165CF in 2 /v 15.No bare hand contact with ready to eat foods or approved Hours)alternate method properlv followed (APPROVED y N ) .....v 6.Time as a Public Health Control:procedures &records Highlv Susceptible PODulations Approved Source y 16.PasteuriLed foods used:prohibited food not offered Pasteurized eggs llsed when required V V 7.Food and ice obtained Irom approved source:Food in good condition.safe.and unadulterated:parasite Chemicals;.... .A destruction , V 8.Food Recei \cd at proper temperature /j 17.Food additives:approved and properly stored:Washing Fruits...&Vegetables Protection from Contamination 'f 18.Toxic substances properly identilied.stored and used )/9.Food Separated &protected.prevented during food Water!Plumbing preparation,Slora!;!.e,display,and tasting V V 10.Food contact surfac~teturnables ;Cle~ned and d./19.Water from approved source:Plumbing installed:proper ./.;Sanitized at m ,,i,,A,re]f\.(Y\\If V/~back flow device ,"V II.Proper disposition ot'returned:'r)l'Cviously served or /20.Approved Sewage/Wastewater Disposal System.proper reconditioned disposal Priority Foundation Items (2 Points violations Re,"ire Correclive Actioll wilhill 10 days 0 I N "C R 0 I N 'i C R N 0 A 0 Demonstration of Knowledge!Personnel t:N 0 A 0 Food Tempcratun.·Controll IdenUfication T /S T S l/21.Person in charge present.demonstration of knowledge.lr 27.Proper cooling method used:Equipment Adequate to I/l.,.and perform duties!Certified Food Manager (CF;vI)/Maintain Product Temperature V 22.Food Handler!no unauthorized persons!personnel 28.Proper Date Marking and disposition Safe Water,Rccordkeeping and Food Package V 29.Thermometers provided.accurate,and calibrated:Chemical! /"Labelin2 ./Thermal test strips 1///23.Hot and Cold Water available:adequate pres,ure.safe /Permit Requi"emcnt,Prerequisite for Operation ./24 .Required records available (shellstock tags:parasite IX]30.Food Establishment Permit (Current &Valid)destruction):Packa!!ed Food labeled ./Conformance with Approved Procedurcs Utcnsils,Equipment,and Vendingl'25.Compliance with Variance.Specialized Process.and V 31.Adequate handwashing facilities:Accessible and properlyHACCI'plan:Variance obtained for specialized ./supplied.usedDrocessingmethods:manufacturer instructions /Consumer Advisory /,11'32.Food and Non-food Contact surfaces cleanable.properly /designed.constructed.and used ~ 26.Posting of Consumer Advisories;raw or under cooked ,/33.Warewashing Facilities:installed.maintained.used! foods (Disclosure'Reminder/Buffet Plate)!Allergen Label Service sink or curb cleaning facility provided Core Items (I Point)Violatiolls Require Corrective Actioll Nlllto Exceed 90 Days or Nextlmpectioll.JHlicl,el'er Comes FirSI 0 I N :0;C R 0 I N N C RNIYA0Pre,'cntioll of Food Contamination lJ N 0 A 0 Food IdenUficalionTST./S oJ 1// 34.No Evidence of Insect contamination.rodenuother ",.4I.Original container labeling (Bulk Food) animals 0./i/35.Personal Cleanliness!eatina.drinking or tobacco use Physical Facililies.,.'V 36.Wiring Cloths:properlv used and stored ",.42.Non-Food Contact surfaces clean .//37.Environmental contamination "43.Adequate ventilation and li1!htilli!:desi!.!nated areas u;,ed /38 Approved thawing method ".44.Garbage and Refuse properly disposed;facilities maintained "'"ProDer Use of Utensils .•...-15.Phvsical facilities installed.maintained.and clean V l.-39.Utensils.equipment,&linens:properly used.stored.46.Toilet Facilities:properly constructed.supplied.and cleanV/dried.&handled!In use utensils:properly used / ".v 4D.Single-,ervice &single-use articles:properly stored 47.Other Violations and used ?~ Received by:(7 ------(Prillt:-r_.~'I 1 (,,\..~\ha(,Title:Persoll III Charge/Owner (signature)- Inspect~t..Pf'I(()\'X")(~I,~t,(\Print:Business Email: (signature) Form EH-06 (l1"evlsed 09-2015)I Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STE;\I\IO:\S FRWV .•RM 607.DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 .7 '_ Temp 7 "'"r .....(-TEMPERATURE OBSERV AnONS \. \ttem/Location '- I Page_LcfL OBSERVATIONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTE TION IS DIRECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELOW: Temp Item/Location Temp Item/Location t"111 Itl\T-Hu i~77 I •r ' f ,,-;1\,?V ,..•\.•._..--" ,\I ( Received by:\'-"""'___',_-Print:~I ("'I i __ (siqnatllre)_,\I ,~,,?:IrI I-)L I l'l-rc Samples:Y N #collected\""......-- Inspected..b-Y:t{'\I :I /~I \A...1-1 "l[l1int: (signatllre/.-::..-11 \,V\I~~(1 I."Yf·l rI L lL--\ Form EH~ed 09-2015) Title:Person In Charge/Owner