HomeMy WebLinkAboutSCOTLAND YARD CONCESSIONS 2018.08.23Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-;.STEi\'L\IO:-lS FRWY ..R:vI607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
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Da~1zJ y)(i~:\~I Time out:yccnse/per1l1it #(Z [\t ~CCC'')-3t~1YZ_I
Risk Category PageL or~-
Purnos(of Insnectio 1:I J I-Compliance II/I 2-Routine I I 3-Field Investigation I I 4-Visit I I 5-0ther TOTM::7SCQRE
EstabliShl1le~Li'+~__"\~,J I('J rri,~/~~::~'rr~al1lr~gJ.L--'\/.I~I I
*:-iumber of Repeat \'iolations:__l~JJ_./L \~\\./:-iumber of Violations COS:--
Physical A~,-1_('}-L \'\..-e~'<1g~ounty:I--t:)1~111iM~d:·.Y1 ~YJCrJ/1X ~<-.)dJolio,,-up:Yes
I ,:''-"'~L..:...{~•••.(.,0 (circle one)
Compliance Status:Out =not incompliance I =in comPli,.IU_O =not obsene<!NA =not applicable COS =corrected on site R =repeat violation
Mark the aooronri.te ooints in the OUT box for each numbered item Marli ;t.a checkmark in aooronriate box for IN."'0.:'IIA.COS Mark an asterisk'*.in aooroonate box lor R
Priority Items (3 Points)vi(}latio1ls Re uire I",,,,ediate C()rrectil'e Acti()n 1Iott(}exceed 3days
Comoliance Status Compliance Status
0 I N N C Time and Temperature for Food Safety R 0 I N N C R
U N 0 A 0 U N 0 A 0 Employee HealthT~s (F =degrees Fahrenheit)T S
/'I.Proper cooling time and temperature ,,;12.Management,food employees and conditional employees;
kno"Icdge.respon"ibilities.and reporting
1/V 2.Proper Cold Holding temperature(41 °FI45°F),;•...13.Proper lIse of restriction and exclusion:No discharge from
./cves.nose.and mouth_,1/3.Proper Hot Holding temperature(13S'F)PreYenting Contamination by Hands-./4.ProneI'cooking time and temperature ,.,..
/14.Hands cleaned and properly washedl Gloves uscd properly
1/5.Proper reheating procedure for hot holding (165°F in:2 ,.1 15.No bare hand contact with ready to cat foods or approved,--Hours)alternate method properlY followed (APPROVED y N )
/6.Time as a Public Health Control:procedures &records Highly Susceptible POllulations
Apprond Source
~16.Pasteurized foods used;prohibited food not offered
Pasteurized eags used when required
~V 7 Food and ice obtained li'OIn apprO\ed sourcc:Food in
good condition.safe.and unadulterated:parasite Chemicals
de'truction /v-8.Food Receiled at proper temperature I 17.Food additives:approved and properly stored:Washing Fruits.;&Vegetables
Protection from Contamination 18.To~ic substances properlv identified.stored and used
/V 9.Food Separated &protected.prevented during food Water/Plumbing
preparation.storage,disDlav,and lasting /V 10.Food contact surfaces and Returnables:Cleaned and ,19.Water from approved source:Plumbing installed:proper."SanitiLed at ppm/temperature lr baektlolV device
.,.V II.Proper disposition of returned.previously served or •..20.Approved Sewage/Wastellater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points)violations Re,lIire Corrective Actio1l withi"10 day.s
0 I N ..•C R 0 I N :;C Rl'N 0 A 0 Demonstration of Knowledge/Personnel u N 0 A 0 Food Temperature Control/IdentificationT_....S T /S
""
V 21.Person in charge present.demonstration of knowledge,./27.Proper cooling method used:Equipment Adequate to
-'v and perlorm duties!Certified Food Manager (CFM)Maintain Product Temperature.,.,22 .Food HandleI'I no unauthorized personsl personnel ./~8.Proper Date MarkinQ and disposition
Sal','W'lte,',Recordkeeping and Food Package 1I 29.Thermometers provided.accurate,and calibrated:Chemical!-Labeliut'./Therma I test strips
."L/23.Hot and Cold Water available:adequate pressure.safe Permit RequiremcI t,Prerequisite for Operation
/24.Required records available (shellstock tags:parasite /f 30.Food Establishm~p,r~~nt f '~l(i~Ir.,destrnction);Packaged Food labeled
Conformance with Approved Procedures Utensils,Equipment,and {-ending
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25.Compliance with Variance,Specialized Process.and
V 31.Adequate handwashing facilities:Accessible and properlyHACCI'plan:Variance obtained for specialized
proeessin\!methods:manufacturer instructions supplied.used
Consumer Advisory "3~.Food and Non-food Contact surt:1ces cleanable.properly
.;designed.constructed.and used-1 26.Posting of Consumer Advisories:rail'or under cooked V V 33.Warewashing Facil:t\is:in>ta~'t,m~Jfu.t:'(~·l:e(1/j hL
f~loods (Disciosure/ReminderIBuffet Plate)/Allergen Label Service sink or curh cl ni~r;~iI y proy!U _(,):,;l
Core Items (I Point)Violatiolls Reqllire Corrective Actio"Not to Exceed 90 Dars (}rNextlnspectioll •Wlriclrel'er Comes First .
0 I N :<c R 0 I N N C RUN0A0PreventionofFoodContaminationU"0 A 0 Food IdentificationT,-S T S-V 34.No Evidence of Insect contamination,rodent/other V 4I.Originai container labeling (Bulk Food)
animals ./--v-35.Personal Cleanlinessieating.drinking or tobacco use Phvsical Facilities
.//'36.Wipinl.(Cloths:properly used and stored /'42.Non-Food Contact surfaces clean
./-37.En\irolll11cntal contaminJtion ,-43.Adequate \cIltilation and lighting;dcsi£!nated areas lIsed......-38.Approved thall ing method _---44.Garhage and Refuse properly disposed:facilities maintained
ProneI'Use of Utensils j---45.Phvsical j"cilities installed,maintained.and clean,39.Utensils.equipment.&linens:properly used.stored.46.Toikt Facilities:properly constructed.supplied.and clean
dried.&handledl In usc utensils:properlv used ,,/
.••1/40.Single-service &single-usc articles:properly stored 47.Other Violations
and lIsed
Received by::ut.).AII/}/-'Print:JJ.:-I .(Title:Person In Charge/Owner
(signature),I "'-:1.•••,...,1").:'.-v ._"
Inspected b(C -r \'~:l I-~I.I.,,)IJl-~/1 It yrint:Busines~Email:
(signature).•..._"-Ilrl
Form EH-06 (R~09-2b15T \.-!~