HomeMy WebLinkAboutYUMMY DONUTS 2018.08.17Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STLVLVIO:\S FRWY.,R"\ol607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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Time out:j License0r~i\~__tf\'\f\'2<l 0'2,4 I Est.Type I Risk CatcgOI)Page L 01'1,./
Purpos,of Inspe ·tion:I -.I-Compliance •..V1 2-Routinc I I 3-Field In~esf.!!;rtion •.....I I 4-Visit I I 5-0ther TO"<"I~RE
Establishment Name:'\)LA 'rY-\rY"\\.I~~l'1SactJowner Name:I *:-lumber of Repeat Violations:__7 I./;\jumber of Violations COS:__)
Physical ~Os~S r<If)\1.V~JtJJitY/COr\~'1 V-t:v::>tW-FO\~I
Follo\\-up:Yes 0No(circle one).)-NO =n'<>r5bsencd COS =correctedon site R=repeat vio~Comillilince Status:Out =not in compliance IN=111comphance NA=not applicable
Mark the aoorooriateooints intheOUT box lor each numbered item Mark './'acheckmark mannronriate box for 1:-1.1'0.NA.COS Mark an asterisk'*'inaoorooriateboxfor R
Priority Items (3 Points)violations Re uire Immediate Correctil·e Action IlOt to exceed 3days
Comllli.nce Status Comoliance Status
0 I N "C Time and Temperature for Food Safety R 0 I N N C RUN0A0UN0A0EmployeeHealthTS(F =degrees Fahrenheit)T S
V /'I.Proper cooling time and temperature r 12.Management.food employees and conditional employees;~knowledge.responsibilities.and reportinQ
V 2.Proper Cold Holding temperature(41°F/45°F).......v 13.Proper use of restriction and exclusion:No discharge Irom
1........-eves.nose.and mouth
"3.Proller Hot Holding teml)erature(135°F)./Preventin!!Contamination bv Hands
•.••••L."ooo'4.Proper cooking time and temperature -,14.Hands cleaned and properly washed!Gloves used properlv
b1/5.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 properlv followed (APPROVED Y N )y 6.Time as a Puhlic Health Control:nrocedures &records Hi"hl\'Suscelltible POllulations
Approved Source -.:r 16.Pasteurized foods used:prohibited load not offered/"Pasteurized eggs used when requiredI••.......7.Food and ice obtained Irom apprO\ed source:Food in
~v good condition,saf~.and unadulterated:parasite Chemicalsdestruction
/'''8.Food Rccei,ed at proper temperature 1"17.Food additives:approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination ....,.18.Toxic substances properly identitied.stored and used
./9.Food Separated &protected.prevented during food Waterl Plumbing
V preparation,storage.display.and tasting
./10.Food contact surfac~~eturnables :Cleaned and <'19.Water trom approved source:Plumbing installed;proper,/Saniti7ed at .l~eta';eh ,"V"\II yo;;:Vl backtlow device
V'v-II.Proper disposition of 'etun;;:d.pre,"ously served or ......•.20.Approved Sewage/Wastewater Disposal System.properreconditioneddisposal
Priority Foundation Items (2 Points violations Re.lIire Corrective Actioll withill 10 days
0 I N :-0 C R 0 I N :-;C Rl!N 0 A ,--0 Demonstration of Knowlcdgel Pcrsonnel lJ I<0 A 0 Food Temperaturc Control/IdentificationT_...S T s.17 21.Person incharge present.demonstration of kno"ledge._,.27.Proper cooling method used:Equipment Adequate toIandperformdutieslCeniliedFoodManager(CFM)Maintain Product TemperatureIJ\.22.Food Handler no unauthorized oersons/oersonnel _,28.Prooer Date Marking and disposition
Safe Water,Recordkeeping and Food Package "V"29.Thernl0meters provided.accurate.and calibrated;Chcmical//"Labelin"Thermal test strips•..23.Hot and Cold Water available;adequate pressure.safe Permil Requirer ent,Prerequisite for Operation/'........-24.Required records available (shellstoek tags:parasite l'Food EstabliShlb.t Pe~i~C r,?tf)~l)/destruction):Packa~ed Food labeled 30.
Conformance with Approved Procedures Utensils,-quipment a~Vendingt25.Compliance with Variance,Specialized Process,and ./31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialized ,/
proeessin!!methods:manufacturer instructions supplied,used
Consumer AdviSOry tx 32.Food and Non-food Contact surfaces cleanable.properly-designed.constructed.and usedl/f ::!6.Posting of Consumer Advisories;raw or under cooked /'33.Warewashing Facilities;installed,maintained.usedl
toods (Disclosure/Reminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facility provided
Core Items (I Point)Violatiolls ReQllire Corrective Action Not to Exceed 90 Dol'S or Next blsDectiOll.Wlliclte.'er Comes First
0 I N :-;C R ()I N N C RUN0A0PrcnntionofFoodContaminationuNI~()A 0 Food IdentificationTSTs
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v 34.No Evidence of Insect contamination,rodent/other ,~41.0riginal container labeling (Bulk Food)animals p.
~v,35.Personal Cleanliness/eating.drinking or tobacco usc Phvsical Facilities._;-36.Wiping Cloths:properlv used and stored --42.Non-Food Contact surfaces clean..........•.•.37.Environmental contamination -43.Adeauate ventilation and lighting;designated areas used.,38.Approved thawing method ~44.Garbage and Refuse oropcrly disposed:facilities maintain~d
Proper Use of Utensils /'45.Physical I:,cilities installed.maintained.and clean
/''''39.Utensils.equipment.&linens;properly used.stored.
/'46.Toilet Facilities:properly co.nstructcd.supplied.and cleandried,&handled!In usc utensils:nroncrlv used
'Ix 40.Single-sen icc &single-use articles:properly stored 47.Other ViolationsandlIsed"Received by:
~5%z.____Print:)/\1n t'\O k';-~.Title:Person In Charge/Owner(signature)/\•.._......,
In~~\Vfu,~r X Print:1 --:J Business Email:
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Form EH-~6 Revised 09-2015
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Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMOl\'S FRWY.,RM607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
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Est~shment Name:
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I TEMPERATURlHfBsERV ATIAJ)l~7
Item/Location Temp Item/Location Temp Item/Location (Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDumberNOTEDBELOW:
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Received by:f~~,-(}'Print:~l.-1'i-'~7Z~Title:Person In Charge/Owner(signature)~r r ~
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(siRnatur II'0<1 I\<:.fiR Samples:Y N #collected
Form EH-~6 (Revised 0 -015)I I '-'