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HomeMy WebLinkAboutNEW YORK SUB 2018.08.14Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:-'.STE;\L\IO:,,/S FRWY .•R'\1607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868 )/7 Da~14 '1Tl)\~I Time out:)License;Erot ~--(::t"Y)Y ---=tc\~Y E,{.Type I Ri~k Ca[~gor)PageL ofL- Puroo e of Insl ~ctTon:r I I-ComDliance IIA 2-Routine I 3-Field Invcstil!lltion I I 4-Visit I I 5-0ther iH.-"',DE Etb~~en~~:'ff\.IA_3~~d__I Contact/Owner Name: I *:>lumber of Repeat Violations:__ v~',{"'umber of Violations COS:--I I PhYSic~trl (~JV1A 1 CrJvrr;J .~v\.~~o'H Phone:I Follow-up:Yes :'<0 (circle one)i'-=in compliance ~:t obsel'\ed NA =not applicable COS =corrected on site R =repeal viO~lIon-~Compliance Status:Out =ot in compliance I Mark the appropriate points in the OUT box f each numbered item Mark .,{.achcckmark in anoropri.te box for Ii".NO.!'IA.COS Mark an asterisk'*.in annropriate box for R Priority Items (3 Points)violatiollS Re I/ire Immediate Correctil'e Action 1I0t to exceetl3 days Comnliance Status Compliance Status 0 I 1'1 N C Time and Temperature for Food Safety R 0 I 1'1 :0;C Rt:1'1 01/'0 U 1'1 1.3 A 0 Employee IIealthTS(F =degrees Fahrenheit)T S 1/I.Proper cooling time and temperature I~~12.Management.food employees and conditional employees:J U knowledge.responsibilities.and reporting V 2.Proper Cold Holding tcmperature(41 OFf4jOF)_,13.Proper use of restriction and exclusion:No discharge Ii·om eves.nose.and mouth'>7r7 J 3.Proper Hot Holding temperature(135°F)Preventinl!Contamination bv Hands J ./4.Proner cooking time and temperature /'14.Hands cleaned and properly \lashed/Gloves used orooerlvJ y i/5.Proper reheating procedure for hot holding (165°F in 2 J 15.No bare hand contact with ready to eat foods or approved Hours)alternate method properly followed (APPROVED Y N ) e/6.Time as a Public Health Control:procedures &records Highly Susceptible POllulations Approved Source ~ 16.Pasteurized foods used:prohibited food not offered /Pasteurized eggs used when required /7.Food and ice obtained trom approved source:Food in 1-j//good condition.safe.and unadulterated;parasite Chemicals destruction .../, {/8.Food Recei,ed at proper temperature 11 17.Food additives;approved and properly stored:Washing Fruits &Vegetables /'"Protection from Contamination 1,/18.Toxic substances properly identified.stored and used VV 9.Food Separated &protected.prevented during food Waterl Plumbing Ilreoaration.storage.displav,and tasting 10.Food contact surfaces and Returnables:Cleaned and 1/19.Water from approved source;Plumbing installed;properVSanitizedatppmitemperature/back flow device V II.Proper disposition of returned.previously served or 1/20.Approved Sewage!Wastewater Disposal System.proper•~/reconditioned , disposal Priority Foundation Items (2 Points)violations Re,"ire Corrective Actioll with ill 10 days 0 I 1'1 :;C R 0 I 1'1 :"C Rl'N 0 A 0 Demonstration of Knowledge!Personnel ~IIN 0 A 0 Food Temperature Control/IdcntificationTSSIX21.Persoll in ch?rge present.demonstration of knowledge.IX ~7.Proper cool ing method used:Equipment Adequate to /and perform duties/Certified Food Manager (CF~I),Maintain Product Temperature"v~22.Food Handler.'no unauthorized persons/personnel !(II':8.Proner Date Marking and disposition'-7 Safe Water.Recordkeeping and Food Package I -.;:V 29.Thermometers provided.accurate,and calibrated;ChemiealJ Labelin2 ,Thermal test strips V /23.Hot and Cold Water available:adequate pre>sure.safe 7-./Permit I equiremer t,Prerequisite for Operation ./24.Required records available (shellstock tags:parasite \)vi'30.FOO~sq~}'\P(~{(ju~&Valid)destruction):Packaged Food labeled ,Conformance with Approved Proccdures ~tensils,Eq Jipment,and Vending ~ /25.Compliance with Variance.Specialized Process.and (V 31.Adequate hand"ashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized oroeessin~methods:manufacturer instructions supplied.used Consumer Advisory <'V 32.Food and Non-food Contact surlaces cleanable.properly/,designed.constructed.and usedy26.Posting of Consumer Ad,isories:raw or under cooked ,/V 33.Warcwashing Facilities:installed.maintained.used/ foods (Disclosure/Reminder/ButTet Plate)/Allemen Label Service sink or curb cleaning facility provided Core Items (I Point)Violatiolls Relll/ire C"rrective Acti""Not to Exceed 90 Dal's or Next IlUlIecti{J/',Whic/,el'a Comes First 0 t 1'1 ~C R ()I N N C R1'1 ()A 0 Pre\'ention of Food Contamination u N 0 A 0 Food IdentificationT/S T S ,;I r/34.No Evidence of Insect contamination.rodenUother /~41.0riginal container labeling (Bulk Food) animals 7 V 35.Personal Cleanliness/eating.drinking or tobacco use \Physical Facilities/1/36.Wiping Cloths:properly used and stored ./42.Non-Food Contact surfaces ckan737.Environmental conlaminalioll /43.Adequate ,entilation and lighting:desi~nated area,usedV38.Appro,·ed thall ing method ./44.Garbage and Refu,e properly disposed:facilities maintained, ProDer Usc of Utensils /45.Physical facilities installed.maintained.and clean //L,39.Utensils.equipmcnt.&linens:properly u,ed.stored./L,46.Toilet Facilities:properly constructed.supplied.and clean dried.&handled!In lise utensils:properly used 7 40.Single-sen ice &single-use articles:pr(lp~ed 47.Other Violations a11dused f'l I k Received hy:/1 ·0t/VYhYvOt//~Print:(~hl~h-J ;;7arvvlJ Title:Person In Charge!Owner (si!!nature)- Inspect~fAA I(~~hL,i--frh-k IG print()A '\I'lh-tJ j !IA Business Email: (sig!l~ltur Form EH!n~J(.';~"'."9-261st .-;(l Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STEM:vtONS FRWY.,R.Y1607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868 Item/Location Item/Location Temp OBSERVATIONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED A D Number OTED BELOW: Sam Jies:Y N #collected Title:Person In Charge/Owner