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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)