HomeMy WebLinkAboutNEKTER JUICE BAR 2018.08.29Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 i'i.STDL\IO:-';S FRWY.,R:VI607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
I ADaK,')~11?)\\'I Time out:J Licen'VI~-tf:XJ5Zo~I
E,t.Type I Risk Category Page -1of _4-
Purpo~I?of InsllI ·tion:I I-Compliance I %2-Routine I I 3-Field Investigation I I 4-Visit I I 5-0tlter TOTAII"CORE
Establl
~ett~l+f 4 --)lj~(~~
Contact!Owner Name:
I
*:\u mber of Repeat Violations:__(it-...1\/./:'I'urnber of Violations COS:--
P \iE:f f)dfs~~(~)1("-K I C(Y ft~>JriV-f ~.Ji,~lone:I Follow-up:Ves
No (circle one)
Cornplianre Slatus:Out =not in compliance IN =ill compliance ;(Q =~ot ob ervcd NA =not applicable COS =corrected on site R =repeat 'iola~
Mark the aoorooriate ooints in the OUT box for each numbered item Mark ,./.a check mark in aooropriate box for 1;-;.1\0.:-IA.COS Mark all asterisk'*'in aoorooriate box for R
Priority Items (3 Points)violations Re uire Immediate Correct;"e Action 1I0t to exceed 3 days
Comnliance Status Compliance Slatus0IN~C Time and Temperature for Food Safety R 0 I N x C R
U N 0 0 U N 0:""-'0 Employee Health
T -S (F =degrees Fahrenheit)T .;'S
,..V I.Proper cooling time and temperature ,12.Managcment.food employees and conditional employees:
V /knOll ledge.responsibilities.and reporting
•.•...V 2.Propcr Cold Holding temperature(41°F!45°F).•.13.Proper use of restriction and exclusion:No discharge from
1.0 eves.nose.and mouth.,....~.Proper Hot Holding tempcrature(135°F)/Preventing Contamination bv Hands•..1,Proper cooking time and tempcraturc 1/~14.Hands cleaned and properly washedl ~(),e~used properly
V 5.Proper rcheating procedure for hot holding (165°F in 2 /V 15.No bare hand contact with ready to,t~~I'bW"~?J).~Hours)alternatc method properlv followed (A ['I
I •..••.•.'6.Time as a Public Health Control:procedures &records Highly Susceptible Populations
Approwd Source
~
16.Pasteurized foods used:prohibited food not offered
Pasteurized eQ1!Sused when required
J/V 7.Food and ice obtained li'OI11approl ed source:Food in
good condition,safe.and unadulterated:parasite Chemicalst,...1 destruction
\.0V 8.Food Reeeil ed at proper temperature 1 17.Food additives;approved and properly stored:Washing Fruits
&Vegetahles
.;-Protection from Contamination .......r 18.Toxic substances properly identified.stored and used
V "9.Food Separated &protected,!1Tevented during food Waterl Plumbing
1./i.--oreparation.storage.dis~.and tasting...-10.Food contact surfaCt~~~~~Cleaned and "V 19.Water from approved source:Plumbing installed:proper
V Sanitized at ~,back now device
""V II.Proper disposition ofretumed,previously served or ",,,v 20.Approved Sewage!Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points)violations Re,Ilire Corrective AClifJIIlI"ithi"10 dal's0IN~C R 0 I ;0;N C RUNo.~0 Demonstration of Knowledge!Personnel l.Ni»A 0 Food Temperature Control/IdentificationTSTs
,,/'"11.Person in charge present.demonstration of knowledge./n.Proper cooling method used:Equipment Adequate to
J and perform duties!Certified Food Manager (CFM)1/Maintain Product Temperature
)(22.Food Handlerl no unauthorized persons!personnel ,28.Proper Date Marking and disposition
Safe Water,Recordkecping and Food Package /~29.Thermometers provided.accurate.and calihrated;Chemical,
./Labclin!!Thermal test strips..,v ...•~:!3.Hot and Cold Water al·ailable:adequate pressure.safe Per"it Requirement,Prerequisite for Operation~
.,.,..1/'24.Required records al ailable (shellstock tags:parasite 01 30.F~F;ta~fne/.Current &Valid)destruction):Packaged Food labeled {(JI I
Conformance"ith Approved Procedures Utensiis,Equipn{ent,and Vendingr'25.Compliancc with Variance.Specialized Process,and V 31.Adequate hand washing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized ,/supplied.usedoroces::,in!!methods;manufacturer instructions
Consumer Advisory
/'V 32.Food and Non-food Contact surf;lces cleanable.properly
~designcd.constructcd,and used
{"26.Posting of Consumer Advisories:raw or uncler cooked _,,;"33.Warcwashing Facilities:installed.maintained.used!
foods (DisclosurelRcminderlBulfct Plate)1 Allergen Label Service sink or curb clcanin1!facility provided
Core Items (1 Point)Violalio".•Reqllire Corrective Actio"Not 10 Exceed 90 Dal's or Next IlI.spectioll •Wllicllel'er Comes First
0 I N :<c R 0 I N N C RUN0.,.,n 0 PrC\"cntion of Food Contamination t:N 0 A 0 Food IdentificationT./S T S
~"I.-34.No Evidence of Insect contamination.rodent!other ./
_,-I1.Original container labeling (Bulk Food)~animals
I·•••••V 35.Personal Cleanlinessieatin~.drinking or tobacco use ,Phvsical Fucilities..,./36 .Wipin!!Cloths:properly used and stored -42.Non-Food Contact surfaces clean
./V 37.Environmental contamination -43.Adequate ventilation and liehtinl!:designated areas usedV38.Approved tha"ing method -4-1.Garbage and Refuse properly disposed:facilities maintained
/'Proper Use of Utensils .....45 .Phvsical t;lcilities installed.maintained.and clean
"1/39.t.:tcnsils.cquipmcnt.&linens;propcrly used.stored./V"46.Toilet Facilities;properly constructed,supplied.and clean
dried.&handled!In use utcnsils:properlv used
)40.Singlc-service &single-usc articles:properly stored 47.Other Violations
and used
Received by:
~A 1.lu~Print:~lUll V\_~n ~lgV\l~Title:Person In Chargei Owner
(signature)A.~
InsPc~e t'\~\I)..~hv r+:h-H.\y,\Print:Business Email:
(signatLi
Form EH-06'"rte'iilse(09-2015)-I
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STE;VIMONS FRWY.,R:V1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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..•.•.•TEMPERATURE OBSERVATIONS 7
Item/Location Temp Item/Location Temp Item/Locationt Temp
OBSERV ATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTIO IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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Received by:{MA Vh Print:r~~e.i{ty\~}(7A~\Y'VtU Title:Person In Charge/Owner(signature)~·I 1 -
Inspected bY:(~~\"n(11 ~M1 ~ri~I(signature)Samples:Y N #collected
Form EH-06 Re~..15 ~