HomeMy WebLinkAboutTOM THUMB 2018.08.30Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STD·L\lO:\S FRWY.,R:\1607,DALLAS.TX 75207 214-819-2115 FAX:21-t-819-2868
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~.30 Wrrin:
I Time out:~License/p~t7l33 I
E,t.Type I Risk Category pa~i--
Purt osc of In .pection:I I I-Compliance I ,_..,2-Routine I I 3-Field Invl'sti!!ation I I 4-Visit I I 5-0ther IAoTAU6mRE
Establ ishment-~~~;:I\-f~i I{V'\I~I Contact/Owner Name:I *:\"lIl11bcrof Repeat Violations:__/~\)./Number of Violations COS:--
pl111Ytddr~~,II~\)I~O\lR I ftn~'olJ_P~lhAw~7tI\°de:I Phone:I Follow·up:Yes 1\
No (circle one)
Compliance Status:Out =not in compliance IN =in comp~~NO =not ob erved NA =not applicable CO =corrected on site R =repeat violation
Mark the appropriate points in the OUT box for each numbered item •lv'a chcckmark in aDl)roariate box for IN.NO.NA.COS Mark an asterisk'*.in annropriate box for R
Priority Items (3 Points)viola/iOllS Reauire Immediate C{)rrectil'e Acti{)"IUltt{)exceed 3dal'.5
ConlDliance Status Coml)liance Status
0 I N ~C Time and Temperature for Food Safety II 0 I N ~C RUN0[/"'0 U N 0 A 0 Employee HealthT~S (F =degrees Fahrenheit)T S17VI.Proper cooling time and temperature V 12.Management.food employees and conditional employees;'"/,knowledge.responsibilities.and reportin!!
(...II'V 2.Proper Cold Holding temperature(41°F 145°F)13.Proper use of restriction and exclusion;No discharge from1././,v eyes,nose.and mouth
V'/'3.Proper Hot Holding temperature(135°F),
Preventing Contamination bv HandsvV4.Proper cooking time and temperature A 14.Hands cleaned and properly "ashed/Gloves used properly
~'/5.Proper reheating procedure for hot holding (165°F in 2
~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 /Highlv SusceDtible Ponulations
Approved Source /f'16.Pasteurized foods used:prohibited food not offered
Pasteurized eggs used when required
7.Food and ice obtained from approved source;Food inVgoodcondition.sak and unadulterated;parasite Chemicals
/destruction
\••..17 8.Food Recei\ed at proper temperature 1 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables,.Protection from Contamination J-""18.Toxic substances properly identiiied.stored and used
D<.•••1..-9.Food Separated &protected,prevented during food Water/Plumbing
preparation,storage.display.)IT!\j tasting
,•..""'10.Food contact surfaces at R1turn~leKaned and 1/19.Water from approved source;Plumbing installed;proper
./SanItized at ppm t ,u,•.\backtlow de\ice
/II.Proper disposition of returned.prevlOuslyserved or /20.Approved Sewage/Wastewater Disposal System.proper,reconditioned disposal
/Priority Foundation Items (2 Points)violation.s Re."ire Corrective Actioll withill 10 dal's
0 I 1Io ~C II 0 I N :;C RNA0DcmonstnltionofKnowledge/Personnel U ~0 A 0 Food Temperalurc Control/IdentificationT,J S ~~S ~,V 21.Person in charge present.demonstration of knowledge,V V27.Proper cool ing method used;Equipment Adequate to.•.•
and perform duties/Certified Food Manager (CFM).,Maintain Product Temperature
V 22.Food Handler/no unauthorized persons/personnel IX ..,28.ProDer Date Marking and disposition
Safe Water.Recordkeeping and Food Package ...•.1/29.Thermometers provided.accurate.and calibrated;Chemical!~Labeliu2 Thermal test strips
//23.Hot and Cold Water a\'ailable;adequate pressure.safe Permit Requir 'ment,Prerequisite for Operation
/24.Required records available (shellstock tags:parasite I":'{30.Food Establi~i t tcr ~i~f1f~Valid)destruction):Packaced Food labeled
Conformance wilh Approved Procedures Utensill,Equi ment,and "ending
t}""'25.Compliance \\<ith Variance,Specialized Process.and
,//31.Adequate handwashing facilities:Accessible and propcrlyHACCPplan;Variance obtained for specialized
processing methods:manufacturer instructions supplied,used
V Consumer Advisory ,,'/32.Food and Non-food Contact surli,ccs cleanable.properly
designed.constructed.and usedt.f'26.Posting of Consumer Ad\isories:ralV or under cooked 1\33.Warewashing Facilities:installed.maintained.used/
foods (Disclosure/Reminder/Buffet Plate)/Aller!!cn Label Service sink or curb cleaning facility provided
Core [terns (I Point)Violatiolls Require Corrective Action Not to Exceed 90 Days or Nextlusllectioll •Witicitel'l'r Comes First
0 I N .~C II ()I N N C RU01/0 Pre"ention of Food Contamination t·N 0 A ()Food IdentificationTsTjs
L-~V 34.No Evidcnce of Insect contamination.rodent/other
./
V ~I.Original container labeling (Bulk Food)
animalsvi1/V 35.Personal Cleanliness/eating,drinking or tohacco usc Phvsical FacilitiesVV36.WiDing Cloths:Droperly used and stored ./42.Non-Food Contact surfaces cleanv/37.En\ironmental contamination •.•.43.Adequate ventilation and lighting;de,i(!nated areas used
,/38.Appro,ed tlla\\ing method ~,....44.Garbage and Refuse properly disposed;facilities maintained
/'Proper Use of Utensils ","'"45.Physical facilities installed.maintained.and clean(7
39.L'tensils.cquip1,nt.&linens;properly used.,tored.V 46.Toilet Facilities:properly constructed.supplied.and clean"""Iv dried.&haudled/1 use utensils:properly used ./
.;40.Singiytrvicf single·use articles;properly stored 47.Other Violations
and used //
Received by:
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Print:.y;'!/!,,1 _\~\Title:Person In Charge/Owner
(signature),/",\
Inspected b~,~hl\~\It .:\Print:Businrss Email:
(signature)1\\<;)I';l
Form EH·06 (R~",·201S)7 -~
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STE.\UIO:'>'S FRWY .•RM 607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
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TEMPERA TURE OBSERVATIONS (...
Item/Location Temp Item/Location Temp ltem/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATT E:-H1ON IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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Received by:)f)V./Print:-;7 f'x-\,'.A(_S Title:Person In Charge/Owner(s;enature)p i''•r-1.:;;,/1
Inspected 'It 1\f~\\~-:1Vl~tint1a X Samples:Y N #collected(si2nature)
Form EH-06 /R-"'--~~~~O15),