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$
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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)