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HomeMy WebLinkAboutCHIPS 2018.10.03Dallas County Health and Human Services - Environmental Health Division Retail Food Establishment Inspection Report 2377 N. STEMMONS FRWY., RM 607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-2868 Date:101 fez Time out: License/ Permit ft' Est. Type Risk Category Page of Purpose o nspe tion: 1_1 1-Compliance 1 1 2-Routine 1-1 3-Field Investigation F -1 4-Visit 5-Other TOTAIJSCORE Establishment 5 Contact/Owner Name: * Number of Repeat Violas ons: I Number of Violations COS: H.-/-\ 11 11 LLL Physical A 6\ City/County: i D M 1 i Co e ance hc Follow-up: Yes No (circle one) Compliance Status: Out = not mpliance IN ---- in compli&lilt NO = not observed NA = in not applicable 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 P r i o rit hems (3 Points) violations Re mire Immediate Corrective Action not to exceed 3 days Compliance Status J Comp lance Status 1 0 1 U N O A T N N C 0 s Time and Temperature for Food Safety (F = degrees Fahrenheit) R O l U N T N N C 0 A 0 S Employee Health R 12. Management, food employees and conditional employees; knowledge. responsibilities, and reporting I. Proper cooling time and temperature 13. Proper use of restriction and exclusion; No discharge from eyes, nose. and mouth 2. Proper Cold Holding temperature(41'F' 45'F) Preventing Contamination by Hands 3. Proper Hot Holding temperature(135°F) 14. Hands cleaned and properly washed/ Gloves used properly 4. Proper cooking time and temperature 15. No bare hand contact with ready to eat foods or approved alternate method properly followed (APPROVED 1' N 1 5. Proper reheating procedure for hot holding (165'F in 2 Hours) Highly Susceptible Populations 6. Time as a Public Health Control; procedures & records 16. Pasteurized foods used; prohibited food not offered Pasteurized eggs used when required Approved Source Chemicals . 7. Food and ice obtained from approved source: Food in good condition, sate, and unadulterated; parasite destruction 17. Food additives; approved and properly stored; Washing Fruits & Vegetables 8. Food Received at proper temperature I S. Toxic substances properly identified, stored and used Protection from Contamination Water/ Plumbing 9. Food Separated & protected, prevented during food preparation. stora e, dis !av, and tasting 19. Water from approved source; Plumbing installed: proper backflow device / 10. Food con r s an Returnables ; Cleaned and Sanitized at emperature 20. Approved SewageiVv'astewater Disposal System, proper disposal I I. Proper disposition tamed, previously served or reconditioned Priority Foundation Items (2 Points) violations Reinke Corrective Action within I0 days 0 1 U N OAO T N N C S Demonstration of Knowledge/ Personnel R 0 1 U N T N 0 N C AO S Food Temperature Control/ Identification R 27. Proper cooling method used; Equipment Adequate to _ Maintain Product Temperature 2 I. Person in charge present, demonstration of knowledge. and perform duties/ Certified Food Manager (CFM) 28. Proper Date Marking and disposition 22. Food Handler/ no unauthorized persons/ personnel 29. Thermometers provided, accurate, and calibrated; Chemical/ Thermal test strips Safe Water, Recordkeeping and Food Package Labeling Permit Requirement, Prerequisite for Operation 23. Hot and Cold Water available; adequate pressure, safe 30. Food Establishment Permit (Current & Valid) 24. Required records available (shellstock tags; parasite destruction); Packaged Food labeled Utensils, Equipment, and Vending Conformance with Approved Procedures d uate hander wities: Accessibl perly sup d, used 25. Compliance with Variance, Specialized Process, and HACCP plan: Variance obtained for specialized processing methods: manufacturer instructions 32. Food and Non-food Conta surfaces cleans e, properly designed, constructed, and used Consumer Advisory 33. Warewashing Facilities; installed, maintained, used/ Service sink or curb cleaning facility provided 26. Posting of Consumer Ads isories; raw or under cooked foods (Disclosure-Reminder-Bullet Plate)/ Allergen Lahel Core Items (1 Point) Violations Require Corrective Action Not to Exceed 90 Dar or Next Inspection , Whichever Comes First 0 1 U Ty N N O N A C O S Prevention of Food Contamination . R O I U T N O N N C A 0 S Food Identification R 41.Original container labeling (Bulk Food) 34. No Evidence of Insect contamination, rodenuOther animals Physical Facilities 35. Personal Clcanliness/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 ctisposed; 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: Print: "-:' ti.4012:r Title: Person In Charge/ Owner • (signature) `41"/...--Zi/ e- l'..0/11 0 Inspected by: (signature) . I Print:VicKa H,vrtm,-111- I n Business Email: Form EH-06 (Revised 9-2015) Dallas County Health and Human Services - Environmental Health Division Retail Food Establishment Inspection Report 2377 N. STEN! \IONS FR \NJ., RBI 607. DALLAS. TX 75207 214-819-2115 FAX: 214-819-2868 Estab.. ment Nam Physics Address: idiv City/State: U .. . hIV.,VS1' License Permitppali Zge jt . L. TEMPERATURE OBSE ATIONS Item/Location Temp Item/Location Temp Item/Location Temp OBSERVATIONS AND CORRECTIVE ACTIONS Item Number AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE. YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND NOTED BELOW: ---0_ 2 ' to3-0, i, I. -ed L..c.11 ( [2( hi ill _ (DIA-1-):,)k-bk( t<'1 -f- c-S i klV M _--_COVSib q ?LI 1.201%4' 1 D-1-11f,A,/ of Wi\ Dri 4 - # 9 1 j L-1 D q 0 I 1 i1 i CO. a cl-e. d Ince 9 L--10 1---(Or Received by: (signature). Print: Ze:0 ligArt) Title: Person In Charge/ Owner zr,,. , lnspe (signa re) j i ttq I la (--) -4/1- PO 1 Samples: Y N # collected Form d -2015)