HomeMy WebLinkAboutMUSTANG DONUTS 2018.08.21Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377"5T[\"I0"1S FRWY.,R:vI 607,DM LAS TX 75207 214-819-21 I:;FAX:214-819-2868
oateS '}I -}0111 I Time Ollt
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~ccnse,Permit .'I '0L!Lf I Est.1ype I RI>k C"tegor,
I 2-Routine I I 3-Field In\'esti!!ation I I 4-Visit I I 5-0ther
Pagc_
Pumos(of IlIsn,'ction:I I I-Compliance I I *.'\jumbcr of I~epeat Violations:
,/~umbcr of Violations COS:_-_-_-
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TOTAL/SCORE
Establ~tG~S:~I\L I \)-.,\l l -~I Contact/Owner Name:
I FoIIO\,-up:Ye,
No (circle one)Physical Addrcy 11'(r~\+\\~Li ~~Citf1rf\l.{~'~I~
Compliance SllltuS:Out =not in compliance IN =in compliance N =not ob en ed NA =not applicable COS =corrected on site R =repeat violati~
Mark the aQDroQriate Qoints in the OUT box for each nllmbered item Mark ,,/.a heck mark in appropriate box for Ii".!Io'O.NA.COS Mark an asterisk'*.in annronriate box for R
Priority Items (3 Points)violaliolls Re lIire Immedia/e C(Jrree/iI'e ACli(Jn 110110e..\:ceed3 dal'S
Comoliancc Status
RoIN•..•C
t.:N 0 A 0
T 1/s
Time and Temperature for Food Safety
(F =degrees Fahrenheit)
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I.Proper cooling time and temperature
2.Proper Cold Holding temperature(-11 "F/45°F)
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////3.ProDer Hot Holdill!!tempaature(ItsJFjI V ~l-j ~\\.1\IJ
V I'"L 4.Proper cookin~time and temperature
,Vv'"S.Proper reheating procedure for hot holding (165°F in 2
1/Hours)
-;6.Time as a Public Health Control:procedures &records
Approved Source
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7.Food and icc obtained from appro,ed source:Food in
good condition.safe.and unadulterated:parasite
de,truction
8.Food Recei,cd at prorer temperature
Protection from Contamination
9.Food Separated &protected.prevented during toad
preoaration.storaae.disolay.and tastina
10.Food contact surfaces ~~turnables :CleaneC\atld
Sanitized at ppm;\'e~r~.t.!lAo'1"\tJ.'-'I.\,\
II.Proper dispo,ition of returned.pre,iously served or
reconditioned
Comoliance Status
R o [N ;\"C
LN1g.AO
T 1/S
20.Approved Sewage/Wastewater Disposal System.proper
disposal
Priority Foundation Items (2 Points
R('
os Demonstration of Knowledge/Personnel
21.Person in charge present,demonstration of knO\l'[edge.
and perform duties/Certified Food :Vlana!!er (CF"I)
22.Food Handler/no unauthori/ed persons/personnel
Safe Water.Recordkeeping and Food Package
labclin!?
23.Hot and Cold Water a'3ilable:adequate pressure.safe
24.Required records available (shellstock tags;parasite
destruction):Packa!!ed Food labeled
Conformance with Appro\'ed Procedures
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U N 0 A 0
T /S
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2S.Compliance with Variance.Speciali7ed Process.and
HACCP plan:Variance obtained for spccialiLed
processin2 methods:manufacturer instructions
Consumer Advisory
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Employee Health
I~.Management.food employees and conditional employee;,:
kno"ledue.responsibilities.and rcponillQ
13.Proper use of restriction and exclusion;No di,eharge from
eves.nose.and mouth
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Prewntir'l!Contamination bv Hands
14.Hands cleaned and properly washed/Glo,es used properly
IS.No bare hand contact with ready to eat foods or approved
alternate method properly followed (APPROVED Y N )
Hi!!hly Susceotible POilUlations
16.Pasteurized foods used:prohibited food not offered
Pasteurized eggS used IIhen required
Chemicals
17.Food additives;approved and properly stored;Washing Fruits
&Veuetables
I R.Toxic substances properlv identified.stored and used
Water/Plumbing
19.Water from approved source:Plumhing installed:proper
baektlow device
violalions ReI lIire Corrective Actioll with ill 10 days
/32.Food and Non-food Contact surfaces cleanable.properly
_designed.constructed.and used
o I l':-;C
l.!N 0 A 0
T /S
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Food Temperature ControV Identification
27.Proper cooling method used:Equipment Adequate to
Maintain Product Temperature
28.Proper Date Markin!!and disposition
29.Thermometers provided.accurate.and calibrated:Chemical/
Therma I test stri DS
Permit Requirement,Pre cquisite for Operation
30.Food Establishment ~'nyit ":~~t.~\l'a)i~)J C1
Utensils,EqiiTp'rne ~t,and V!nding -~-,
31.Adequate handwashing facilities:Accessible and properly
supplied,used
26.Posting of Consumer Ad\isories:raw or under cooked /33.Warewashing Facilities;installed.maintained.used/
foods (DiseloslIrelReminder/Buffet Plate)/Allergen Lahel Service sink or curb cleanin!!facilitv provided
Pre,'clltion of Food Contamination
Core Items (l Point)Vi(JlatiQlIs Reqllire Corrective Aclio"Nllito Exceed 90 Dal's or Nextlll.<Dectioll.Whichel'er Co",es First
Food Identification
R 0 I N :-;Ct:N 0 A 0
T S
34.No Evidence of Insect contamination,rodent/other
animals
35.Personal Cleanliness/earing.drinking or tobacco u"e
36.Wiping Cloths;properly used and stored
37.Enl iron mental contamination
38.Appro,cd tlHIIIinl.!method
Propel'Use of Utensils
..'39.Utensils.equipment.&linens;properly u,ed.stored.
dried.&handl~d/In use utensils:properly used
40.Single-scrvice(_&1il~~le-use frticles:properly st9rcd iJ H'i
and us>d ."'\\A i 1\"),.,('1 I)..~')-\
Received by:j"I l
(signature)~~--.~\.,_,~.--1\
41.0riginal container labeling (Bulk Food)
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Physical Facilities
42.Non-Food Contact surfaces clean
43.Adcquate ventilation and li~htinl(:de,ignated areas used
44.Garba!!e and Refuse propcrly disposed:facilities maintained
45.Physical facilities in,talled.maintained.and clean
46.Toilet Facilities:properly constructed.supplied.and clean
47.Other Violations
Business Email:
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Title:Person In Charge/Owner
Form EH-06 Revism9~2b15
Prillt:
Prill!:,