HomeMy WebLinkAboutSPRINKLES ICE CREAM 2018.08.29Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\,STE:\HIO:\S FRWY"Ry1607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
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Date~'J)?iIIV I Time OLIt:l~iccnse/PCrI11it 1+I Esl.Type I Ri,k Category Panel of '-7_V!eo _
Purpos of Inspect ~n:I I l-Comllliance I [......f"2-Routinc I I 3-Field Investigation I I 4-Visit I I 5-0ther T~S~RE
Esta~V\,,,It\10 \~(JContact/O\\'ner ('1e:M-if'ber of Repeat Violations:--f ~,(.p~:01rYI C1.J..I n('~U.0 "'S -+:'rier of Violations COS:__
PhYSica~Et:\~~1 s-tDn I(;g/~t~;-=PI~Ct J~PhT'e~(vS-~~O"-~IP:Yes~~l,,(cIrcle one)_,
I~"~COmlJlillnce Status:Out =not in compliance IN =ill compliance NO =not obsel"\ed NA =not applicabl COS =corrected on site R =repeat viol Ion
Mark the appropriate points in the OUT box for each numbered item Mark'./'a checkmark illlloorooriate box for IN.,"',~OS Mark an asterisk'*'ill~opriate or R
Priority Items (3 Points)violatiolls Re uire immediate Correct;,'e Actioll lIottO exceed 3dal'S
Cumilliancc Status Compliance Status
0 I N ~\Time and Temperature for Food Safety R 0 I :-i :'i C R
u N/A 0 V '_,o A 0 Employee Health
T S (F =degrees Fahrenheit)T S~I.Proper cooling time and temperature I I~.Management.food employees and conditional employees:
/knowledge.responsibilities.and reporting
I V 2.Propcr Cold Holding tempcrature(41 OF'45°F),13.Proper use of restriction and exclusion:No discharge from
eves.nosc.and mouth
/;'3.Protler Hot Holding temperature(135°F)~PreYelltin!!Contamination by Hands
/4.Proper cookinQ lime and temperature ,14.Hands cleaned and propcrlv washed!Gloves used properly
/5.Proper reheating procedure for hot holding (165°F in 2 I 15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properly followed (APPROVED Y N )~6.Time as a Public Health Control:procedures &records m!(hly Suscciltible Populations1-
Approved Source y 16.Pasteurized foods used:prohibited food not offered
Pasteurized eggs used when required
/7.Food and ice obtained Irolll approved source:Food in
good condition.safc.and unadulterated:parasite Chemicals
destruction /
/~8.Food Recei,cd at proper temperature {17.Food additivcs:approved and properly stored:Washing Fruits
&Vegetables -/Protection from Contamination /18.Toxic substances properly identified.stored and used
/9.Food Separated &protected,prevented during food Water!Plumbing..-preparation.storac:e,..dis'l'olay.and tasting ~
/"10.Food contact Sl('~s Jl'd ,Rc~n~les ;Clcaned and I 19.Water from approved source:Plumbing installed;proper,/VSanl117ed at Ill''''rl"-,backnow device
,,/'"II.Proper dispositibrrOfretumea,pre;:Jously sened or I 20.Approved Sewage!Wastewater Disposal System,proper
rcconditioned disposal
Priority Foundation Items (2 Points violathllls Re~uire Corrective Actioll withill 10dal'I
0 I ~:'i C R 0 r N :'i C R
l!N 0 A 0 Demonstration of Knowledge!Personnel V N 0 A 0 Food Temperature Control/Identification
T /s T S
/,21.Person in charge present,demonstration of knowledgc.I 27.Proper cooling method used:Equipmcnt Adequatc to
~and oerlorm duties!Certilied Food Manal!er (CFM)Maintain Product Temperature
7 22.Food Handler no unauthori7cd persons!personnel /28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package /29.Thermometers pro\ided.accurate.and calibrated:Chemical!
./Labdin!(Thermal test strips
/-'l'Hot and Cold Water available:adequate pressure.safe /Permit RcquiremelJ.l..l>rere~uisite fo,Operation~~.
/24.Required records available (shellstock tags:parasite vr 30.Food Establishment P~tiC U;~\~{)\~destruction):Packaged Food labeled
\Conformance with Approved Procedures Utensils,Equipmcnl and Ven ~ing -
111r 25.Compliance with Variance,Specialized Process,and /31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialized /supplied.uscdprocessingmethods:manufacturer instructions
Consumer Advisory /32.Food and Non-food Contact surl:1ces clea/Ie.properly
•designed.constructed.and used •
-1 26.Posting of Consumer Advisories:13\\or under cookcd IX 33.Warewashing Facilities:installed,ma:~,ed.used!
foods (Disclosure/ReminderlButTet Platc)!Allcrgen Label Service sink or curb cleaning f,ileility provo,COre (trOIs (1 Point)Violatiolls RetJllire Corrective Actio"I\'ot ffI Exceed 90 DaJ'I or I\'ext Illspectioll ,Jl-1,ic/,el'er COnies First
:-i c R 0 I 1"N C R
\0 Pre,'ention of Food Contamination V N 0 A 0 Food Identification
S T S
34.No Evidence of Inscct contamination.rodent/otber /41.0riginal container labeling (Bulk Food)
animals
35.Personal Cleanlincs>!eatinu.drinking or tobacco use /Physical Facilities
36.Wiping Cloths:properly used and stored -42.Non-Food Contact surfaces clean
37.Environmental contamination /.43.Adequate \entilation and lighting:designated area,used
8.Apprm cd th3\v ing method //44.Garba!!e and Refuse properly disposed:facilities maintained
Proper Usc of Utensils AI 45.Physical facilities installed.maintained.and clean
Utensils.equipment.&linens:properly used.stored.'J 46.Toilet Faciliti,s;properly constructed.supplied.and clean
&bandled/In lise utcnsils:properly uscd
'gle-service &single-use articles;properly stored 47.Otber Violations
I
f\a ?YY11k9-Pri'f0\e~o..V\(1Q rvpt+Title:Person In Charge/Owner
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Print:J Business Email:
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Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEM\'IO:'l'S FRWV.,R;\1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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Item/Location Temp Ilem/Location Temp Itern/Location /Temp
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OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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~nvl I-f'(4_V\clT ',~l n /L ~f'YI 0 n-r--~i(}K
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Received bYY>a err f!lll (J\~~Pri':rV\enn #\C...,Dl VY j).t-{Tille:Person In Charge/Owner
(signature)~
lnspect~~VV HI~°nlt1-'Vh-Vl tr:v(signature)1 Samples:Y N #collected
Form EH-06 ~d 9-2015)\.._.../',..__...._