HomeMy WebLinkAboutUNIVERSITY PARK ELEMENTARY 2018.08.20'/lV\rm I_A?A'1'VlI'J'
Dallas County Health and Human Services -Envk.o.rt'mental Health pivlsion \
Retail Food Establishment Inspection Report
2377 \C.STEYI.\'IO:"<S FRWY .•R.VI 607,DALLAS.TX 75207 21.t-819-2115 FAX:214(,9(-868 ~.r tv'-'t.\'I I ,J
Dat~11 D IftrYlt I Time out:I Lic~nse:Permit II I b1.Two I Rl>k Category (p;1.se -t-of_!
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PurpOl ~of Inspel tion:I I I-Compliance I I 2-Routine I I 3-Field Investi!!ation I I 4-Visit I v-r 5-0thrr TOMLlS~hE
Establishl11~nt 'alne:.h -I~l-<.I C~nowner Name:~*:'iumber of Repeat Viola lions:--Ire},,l!\I 11 .1/')..I J 11'-._.a J'1...t 0 V'mA A J ~1 v'"~'iumber of Violations COS:--
P~i~N~sS ~Vtll .4CitYCJ~lAt'\)tA.\t\Z~~e:'1 I Lj \~M~~~e~l D 'J
Compliance Status:Out =not in compliance IN =in complianc~~b.e"cd NA =not apphcable.COS =cJrrect~d on site R =repeat viol~J
Mark the anoroonate oOIllL'III the OUT box for each numbered Item Mark v'"checkmark In appropnate box for I:'>'.NO.NA.COS Mark an asterisk'*.in appropri3ie1iOx for R
Priority Items (3 Points)violations Re,'ii;;:;;/mmediate Corrective Action not to exceed 3 days
ComDliance Status Comnliance Status
0 I N :;C Time and Temperature for Food Safety R 0 I ":;C Rt:N 0"1.,)0 t:;\0 A 0 Employee Health
T s (F =degrees Fahrenheit)T S
,/v I.Proper cooling time and temperature ..)..•.•...12.Management.food emplo e~s and conditional employees:
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knowledge.rc!ononsibilities.and reporting'7 ~2.Proper Cold Holding temperature(41°F.45'F)<,v 13.Proper use or restriction and excluoion::--iodischarge from1/eves.nose.and mouth
./_v 3.Proper Hot Holding temperatureI135°F)..•.•....Prewntine Contamination by H:IRds
•.........I.../'4.PrODer cooking time and temperature 1-1.Hands cleaned and properly washed!Giol es used Dronerlv
/'5.Proper reheating procedure for hot holding 1165cF in 2
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15.No bare hand contact with ready to eat foods or approlcd,-
Hours)alternate method properly followed (APPROVED Y N )
..••••10'6.Ttme as a Public Health Control:proccdures &records ./Hi!!hlv Susceptible PODulations
,'"Approved Source 1 16.Pasteurized roods used:prohibited rood not orfered
""Pasteurized eggs used "hen required
•••••.•..V 7.Food and icc obtained from approved source:Food in-good condition.sarc.and unadulterated:parasite Chemicals)/de~trllctiol1 J
;/1/8.Food Receiled at proper tcmpcrature -1 17.Food additives:approved and properly stored:Washing Fruits
&Vegctables
.-'I Protection from Contaminatiun A 18.Toxic substanccs properly identilied.stored and used
l.-V ./9.Food Separated &protected.prCl"ented during food Waterl Plumbing
preoaration.storage.disolav.and tasting ./
",17 10.Food contacttur~~t::J~t;;na~r PCrj~;11411\/'19.Water Irom approved source:Plumbing installed:proper
./Sanitized at n ten eratur Ir u back now device
./II.Proper disposition ofretumed.prev~ly served or~l)V 20.Approved Sewagel\Vastcwater Disposal System.proper
/'reconditioned /disposal
Priority Foundation Items (2 Points\~iolatio"s RI!I llire Corrective ActiollltJithill 10 duys
0 I N ..•.C R 0 I 1'i 1I~c Rt:N 0 A 0 Demonstration of Knowledgel Personnel U ....II 0 Food Temperature Control/IdentificationTS,.S<----'-I;::?.•..v 2l.Person in charge present.demonstration of knowledge.l/27.Proper cooling method used:Equipment Adequate to
and perform duties!Certified Food Manager (CF:vt)Maintain Product Tcmperature_.22.Food Handlerl no unauthorized persons!personnel .."V 28.ProDer Date Marking and di,position
~Safe Water,Recordkeeping and Food Package V 29.Thermometers provided.accurate.and calibrated;Chemical'
Labelin!!\...,Thermal test strips
/-23.Hot and Cold Water al ailable:adequate pressure.safe Per~reJl1ent.frerequisile fur Operation
/24.Required records available (shcllstock tags:parasite 30.Food Ej tablis~~er1i~urre't~~d)()l\+-/'d.:,truction):Packaged Food labeled
/'Confor'mance with Approved Procedures ~ensils,Equipment,anl Vending
1 25.Compliance with Variance.Specialized Process,and V 31.Adequate handwashing facilities:Acces,ible and properlyHACCPplan:Variance obtained for speciali7ed I ./supplied.usedprocessingmethods:manufacturer instruction!)
Consumer Advisol1'./32.Food and Non-food Contact surfaces cleanable,properly
/designed.constructcd.and used./f 26.Posting of Consumer Advisories:raw or under cooked ~/33.\Varewashing Facilities:installed.maintained.usedl
fonds IDisclosurelRemindcrfBufTet Plate)/Aller~cn Label Service sink or curb cleaning facility provided
Core Items (I Point)Violutiolls ReQuire Corrective Action Not to Exceed 90 Days or l\'extlllsDectioll.Wllicfle,'er Comes First
()I N ....C R 0 I S N C RUNJA0PrewntionofFoodContaminationt:N 0 A 0 Food IdentificationTST./5
..1 34.No Evidence of Insect contamination.rodent/other /41.0riginal container labeling (Bulk Food),animals
IV 35.Personal Cleanlincss!eatina.drinking or tobacco use .-Phvsical Facilities
/1/36.Wiping Cloths:properlv u!oed and stored ,42.Non-Food Contact surfaces clean
/37.Environmental contamination .-43.Adequate ventilation and lightin!!:desi"nated areas u>ed",JR.ApprOl·ed tha"in~method '"44.Garbage and Refitse properly disposed:facilities maintained
ProDer Use of Utensils ;'45.Phy,ical facilities installed.maintained.and clean;-39.L:tcnsils.equipment.&linens:propcrly used.stored..I'V 4(,.Toilet Facilities;properly constructed.supplied.and clean
"dried.&handled!In usc utcnsils:properlv used
./1/~,.Singlc-service &singlc-use articles;properly stored 47.Other Violations
dWj;ed /}/J
Received bl \'~/~j{,_,F Print:L "\~.1.-A Title:Person In Charge/Owner
(signature)_-'I V'\VI I r I'J r_
Inspected ~,__.......,~
.,~I,,-hf-t-M pre:~.Business Email:
U,ignalUrC)N\lll~
Form EH-06 (R"evised 09-201 )•....-'----I-~T -r -