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HomeMy WebLinkAbout7-11 2018.10.0301 Dallas County Health and Human Services - Environmental Health Division Retail Food Establishment Inspection Report 1.•2377 N. STEMN1ONS FRVVY., RM 607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-2ev 0 1 1 7 o Time in: \ Time out: License/Permit f$ \ -- WO -54) \ I Est. Type Risk Category Pagel__ of I ur ose it Inspection: I I 1-Compliance F-1 2-Routine 3-Field Investigation 4-Vislt rcri 5-Other TOTAL/SCORE Establishment Name: -------4 ---- [ I Contact/Owl r Nam1/16 ct tA.., C_.\..e, \LAN Number of Repeat Violat'ons: of Violations COS: 6 , Physical Addics os: 2 ...)2. 4,..i t kat,s,... City/etmitry t. a c Code \ Phone: Follow-up: Yes No (circle one) Compliance Status: Out = not in compliance IN = in compliance not observed NA = not applicab COS= corrected on site R = repeat violation Mark the appropriate points in the OUT box for each numbered item Mark '1' a checkmark in appropriate box for IN, NO. NA. COS Mark an asterisk ' * ' in appropriate box for R Priority Items (3 Points) violations Reyuire Immediate Corrective Action not to exceed 3 days Compliance Status j Compliance Status i O U T I N O A O N N C S Time and Temperature for Food Safety (F = degrees Fahrenheit) R 0 1 U N T N N C 0 A 0 S Employee Health C I. Proper cooling time and temperature 12. Management, food employees and conditional employees; knowledge, responsibilities, and reporting 2. Proper Cold Holding temperature(4 I 'F/ 45°F) 13. Proper use of restriction and exclusion; No discharge from eyes. nose, and mouth 3. Proper Hot Holding temperature( I 35°F) Preventing Contamination by Hands 4. Proper cooking time and temperature 14. Hands cleaned and properly washed/ Gloves used properly 5. Proper reheating procedure for hot holding (165°F in 2 Hours) 15. No bare hand contact with ready to eat foods or approved alternate method properly followed (APPROVED Y N ) 6. Time as a Public Health Control: procedures & records Highly Susceptible Populations 16. Pasteurized foods used; prohibited food not offered Pasteurized eggs used when required Approved Source 7. Food and ice obtained from approved source; Food in good condition. safe, and unadulterated; parasite destruction Chemicals 8. Food Received at proper temperature 17. Food additives; approved and properly stored; Washing Fruits & Vegetables , 18. Toxic substances properly identified, stored and used Protection from Contamination Water/ Plumbing 9. Food Separated & protected, prevented during food preparation, storage, display, and tasting 10. Food contact surfaces and Returnables ; Cleaned and Sanitized at ppm/temperature 19. Water from approved source; Plumbing installed; proper backflow device 20. Approved Sewage/Wastewater Disposal System, proper disposal 11. Proper disposition of returned, previously served or reconditioned Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days 0 1 U T N N N C O A 0 S Demonstration of Knowledge/ Personnel R -/C ,' 0 1 U T N N 0 N C A 0 S Food Temperature Control/ Identification R -}S?' 27. Proper cooling method used; Equipment Adequate to Maintain Product Temperature 21. Person in charge present. demonstr and perform duties/ Certified Food Ma er t. n of ) wledT. ( ki \ Q1 28. Proper Date Marking and disposition 22. Food Handler' no unauthorized perso si p rs NI 29. Thermometers provided, accurate, and calibrated; Chemical/ Thermal test strips Safe Water, Recordkeeping and Food Package Labeling Permit Requirem nt, rerequisite for Operation 23. Hot and Cold Water available: adequate pressure, safe a/-Food Establishme 30. if76tit &All. )'\ 24. Required records available (shellstock tags; parasite destruction): Packaged Food labeled Utensils, Equip ent, and Vending Conformance with Approved Procedures 31. Adequate handwashing facilities: Accessible and properly supplied, used 25. Compliance with Variance, Special i led Process, and HACCP plan; Variance obtained for specialized processing methods; manufacturer instructions 32. Food and Non-food Contact surfaces cleanable, properly designed, constructed, and used Consumer Advisory 33. Warewashing Facilities; installed, maintained, used/ Service sink or curb cleaning facility provided 26. Posting of Consumer Advisories: raw or under cooked foods ( Disclosure/Reminder/Buffet Plata Allergen Label Core Items (1 Point) Violations Require Corrective Action Not to Exceed 90 Days or Next Inspection , Whichever Comes First O I U T N N 0 N A C 0 S Prevention of Food Contamination R O I U N T N 0 N C A 0 S Food Identification K 41.Original container labeling (Bulk Food 34. No Evidence of Insect contamination, rodent/other animals Physical Facilities 35. Personal Cleanliness/eating, drinking or tobacco use 42. Non-Food Contact surfaces clean 36. Wiping Cloths; properly used and stored 43. Adequate ventilation and lighting; designated areas used 37. Environmental contamination 44. Garbage and Refuse properly disposed; facilities maintained 38. Approved thawing method 45. Physical facilities installed, maintained, and clean Proper Use of Utensils 46. Toilet Facilities: properly constructed, supplied, and clean 39. Utensils, equipment, & linens; properly used, stored. dried. & handled/ In use utensils; properly used 47. Other Violations 40. Single-service & single-use articles; properly stored and used Received by: (signature) 1.4CCA t/(-----7 ._ Print p .. &c ,,, Title: Person In Charge/ Owner Inspected by: 4iii 1 I (signature) 1 • 11 (KD C)14 -41 41_ ) 1 (.. Print: Business Email: Form EH-06 (Revised 09-2015)