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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 \n 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 ~. h~l~ Print:J Business Email: •,,\\I~)I _..d'j-'!015j '----A I 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 ,........, ES~~~'(\Rl~,\;:1r f (~~al ~;tr~l<~8~I~m)~m ~elPerlllit #I PaLcf~ _.-\~/ r TE~~BSERVATIONS ,Jill \\1 lX \1\1 't1 "\.\/.."\ Item/Location Temp Ilem/Location Temp Itern/Location /Temp (- 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: ,.--.. ~nvl I-f'(4_V\clT ',~l n /L ~f'YI 0 n-r--~i(}K I~/'\ It\('l 11'(\.(,n\1 Y h 0 r<J'J l/f(l~/rOll \:1\J1 \.~...,l-(~r----.- '"u\()t,>(\{~lVU\')(Y}-(t)V .pJYl 01 ()._PO <tJV,I ,--I VI - ., 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)\.._.../',..__...._