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Home My WebLink AboutE BRAND CATERING 2018.10.09Dallas County Health and Human Services - Environmental Health Division Retail Food Establishment Inspection Report 2377 N. S 1 EMMONS FRWY., RM 607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-2868 1019 iz n i -re in: Time out: License, Per1.1.1i40 .(:0 \( - aco3111_79 Ts,. Type Risk Category Pagel of-A,....... Pur se of nspection: [I1- ' mpliance 2-R ine L I 3-Field Investigation 4-Visit 5-Other T S RE Fstablishrent k--- : Con a wn r Name: ... * Number of Repeat Violarons: Number of Violations COS: 5.PhysicaiyAdlo 1 n I --9- Follow-up: Yes No (circle one) Mark the appropriate Compliance Status: Out = not in compliance IN = in compliance NO -.= not obs points in the OUT box for each numbered item Mark ',/' a checkmark in appropriate NA = not applicable COS --= corrected on site R = repeat violatio box for IN, NO. NA. COS Mark an asterisk ' * ' in appropriate box for R Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days Compliance Status Comp iance Status 0 1 li T N N N C 0 A 0 S .1 Employee Health R O U N T I N 0 N A C 0 S Time and Temperature for Food Safety (F = degrees Fahrenheit) 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) 3. Proper Hot Holding temperature) 135°F) Preventing_Contamination by Hands 1 / 14. Hands cleaned and properly washed/ Gloves used properly ,/ 4. Proper cooking time and temperature 411 tif IS. No bare hand contact with ready to eat foods or approved alternate method properly followed (APPROVED Y N 1 / 5. Proper reheating procedure for hot holding (165°F in 2 Hours) Highly Susceptible Populations 1 7 6. Time as a Public Health Control; procedures & records fr ,16. Pasteurized foods used; prohibited food not offered Pasteurized eggs used when required Approved Source r' ... Chemicals 7 7. Food and ice obtained from approved source; Food in good condition. safe, and unadulterated; parasite destruction / 17. Food additives; approved and properly stored; Washing Fruits & Vegetables / 8. Food Received at proper temperature ../ 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 19. Water from approved source; Plumbing installed: proper backtlow device / 10. Food contact surfaces and Returna ei ;Cleaned an Sanitized at ppinitemperatu Utti' I I. Proper disposition of returned, previc sl served or reconditioned V 20. Approved Sewage/Wastewater Disposal System. proper disposal Priority Foundation Items (2 Points) violations Reiuire Corrective Action within 10 days 0 1 V T fJ N N C O A O S Demonstration of Knowledge/ Personnel R 0 1 u T N N y N C A 0 S Food Temperature Control/ Identification R 27. Proper cooling method used; Equipment Adequate to Maintain Product Temperature -, I. Person in charge present, demonstration of knowledge. and perform duties/ Certified Food Manager (CFM) t. 22. Food Handler/ no unauthorized persons/ personnel / 28. Proper Date Marking and disposition / 29. Thermometers provided, accurate, and calibrated; Chemical/ Thermal test strips Safe Water, Recordkeeping and Food Package Labeling Permit Requir ent, Prerequisite for Operation 23. Hot and Cold Water available: adequate pressure, safe 24. Required records available (shellstock tags; parasite destruction): Packaged Food labeled 4'17 30. Food Establis e t ei (C utecild) Conformance with Approved Procedures Utensil , Equipmen , and Vending / 25. Compliance with Variance, Specialized Process, and HACC'P plan; Variance obtained for specialized processing methods; manufacturer instructions 31. Adequate handwashing facilities: Accessible and properly supplied, used / 32. Food and Non-food Contact surfaces cleanable, properly designed, constructed, and used / Consumer Advisory 26. Posting of Consumer Advisories; raw or under cooked foods (Disclostire/ReminderButTet Plate),' Allergen Label / 33. Warewashing Facilities; installed, maintained, used/ Service sink or curb cleaning facility provided Core Items (1 Point) Violations Require Corrective Actton Not to Exceed 90 Days or Next Inspection , Whichever Comes First 0 1 IJ N OA Ti N N C 0 S Prevention of Food Contamination R O I U N T‘ N 0 N C A O S Food Identification R / 34. No Evidence of Insect contamination, rodent/other animals 7 41.Original container labeling (Bulk Food) 35. Personal Cleanliness/eating, drinking or tobacco use Physical Facilities 36. Wiping Cloths; properly used and stored 42. Non-Food Contact surfaces - n Z .37. Environmental contamination 43. Adequate ventilation and lig 11; designated areas used 38. Approved thawing method 44. Garbage and Refuse proper?- disposed: facilities maintained Proper Use of Utensils 45. Physical facilities installed, maintained, and clean v7 39. Utensils, equipment, & linens; properly used. stored, dried, & handled/ In use utensils: properly used 46. Toilet Facilities; properly constructed, supplied, and clean 40. Single-service & single-use articles; properly stored and .ed 47. Other Violations Received by: .....,_ (signature) 2.-i -r I Print&I_ ifze/ w ` // / I Title: Person In Charge/ Owner Inspected by: A NI, i I 1 (signature) IIICC ----) 1/1 '>//1 IliPri t: i 1 Business Email: Form EH-06 (Re 15)