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Home My WebLink AboutLA MADELEINE 2018.10.10oft Dallas County Health and Human Services - Environmental Health Division Retail Food Establishment Inspection Report 2377 N. STENINIONS FRIN Y., RNI 607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-2868 DE 1 ; 10 17til) Tfiye in: Time out: License!Pennit 4 Est. Type Risk Category Pagel_ of J.,... Purpo of In. pection: I I 1-Compliance 1-712 -Routine 1-1 3-Field Investigation 1-1 4-Visit 5-Other TO - CORE Estab hmentiblime: H(C161 .- .1 , ... I ici Contact/Owner Name: * Number of Repeat Violat'ons: Y Number of Violations COS: a.'.Ph '1'14'1_ Hri k k 0 , \--A vc 1 Cittil ,j1 um.: 1 Lt. tA 1 Zi dea,(hone: Follow-up: Yes No (circle one) Compliance Status: Out = of in compliance IN = in compliance N =, not observed NA = not applicable COS = corrected on site R = repeat violas Mark the appropriate points in the OUT box for ch numbered item Mark 'V' a c eckmark in appropriate 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 J I Comp lance Status 0 1 U N OAO T/ N N C S Time and Temperature for Food Safety (F = degrees Fahrenheit) R 0 U N T I N 0 „on, N A C 0 s Employee Health R I. Proper cooling time and temperature r f " 12. Management, food employees and conditional employees; knowledge, responsibilities, and reporting X / 2. Proper Cold Holding temperature(41°F! 45'F) 13. Proper use of restriction and exclusion: No discharge from eyes. nose, and mouth f--" 3. Proper Hot Holding temperature(135°F) Preventing Contamination by Hands --' 4. Proper cooking time and temperature f../:,. 14. Hands cleaned and properly washed, Gloves used properly 5. Proper reheating procedure for hot holding (165°F in 2 Hours) I/ 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 7 -Highly Susceptible Populations Approved Source v 16. Pasteurized foods used; prohibited food not offered Pasteurized eggs used when required I./ 7. Food and ice obtained from approved source; Food its good condition. safe, and unadulterated; parasite destruction Chemicals / 8. Food Received at proper temperature 17. Food additives: approved and properly stored: Washing Fruits & Vegetables Protection from Contamination V 18. Toxic substances properly identified. stored and used L./ 9. Food Separated & protected, presented during food preparation, storage • and tasting Water/ Plumbing / 10. Food contict tr./ ace • ne'Retuma •s Clegn4d,p4 , m/ mperatu Sanitized at ) ( ( 1 (2)1 i , IC6. V 19. Water from approved source; Plumbing installed; proper backflow device 11. Proper disposition med, prey' usly served or reconditioned / 20. Approved Sewage/Wastewater Disposal System, proper disposal Priority Foundation Items (2 Po nts) violations Reinke Corrective Action within /0 days O I U T/ N N N C O A O S Demonstration of Knowledge/ Personnel R o U T 147 N A O C S Food Temperature Control/ Identification R 27. Proper cooling method used: Equipment Adequate to Maintain Product Temperature / 21. Person in charge present, demonstration of knowledge, and perform duties/ Certified Food Manager (CFM) l7 28. Proper Date Marking and disposition 5g 22. Food Handler.' no unauthorized persons/ personnel 29. Thermometers provided, accurate, and calibrated; Chemical/ Thermal test strips Safe Water, Recordkeeping and Food Package Labeling • 23. Hot and Cold Water available; adequate pressure, safe Permit Requirement, Prerequisite for Operation / 24. Required records available (shellstock tags: parasite destruction); Packaged Food labeled 30. Food Establishment Permit (Current & ' li j K1 Conformance with Approved Procedures Utensils, Equipment, and Ven ng // 31. Adequate handwashing facilities: Accessible and properly supplied, used / 25. Compliance with Variance, Specialized 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 , I/ / 33. Warewashing Facilities; installed, maintained, used/ Service sink or curb cleaning facility pros ided 26. Posting of Consumer Ads isories; rass or under cooked foods (Disclosure/Reininder'Buffet Plate)/ Allergen Label Core Items (I Point) Violations Require Corrective Action Not to Exceed 90 Dap or Next Inspection , Whichever Comes First 0 1 V N N O N A C O S Prevention of Food Contamination R 0 1 U T N N 0 N C A 0 S Food Identification R / 41.Original container labeling (Bulk Food) N/T A 1 - 34. No Evidence o Insect continji animals II' fluid, odent/other IL \ Physical Facilities v,/ 35. Personal Cleanliness/eating, drinking or tobacco use 42. Non-Food Contact surfaces clean /7 36. Wiping Cloths; properly used and stored 43. Adequate ventilation and lighting; designated areas used 37. Environmental contamination :1(7 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 7 39. Utensils, equipment. & linens; properly used, stored, dried. & handled/ In use utensils; properly used 47. Other Violations 40. Single-service & • le-use articles; properly stored and used 1°9 Received Print (signature) eitiiby: te, 4 Title: Person In Charge/ Owner - a cinspected by: (signature) \ k ia 1 /.._ , O t: Business Email: Form EH-06 (Revise 0 5) ;or Dallas County Health and Human Services - Environmental Health Division Retail Food Establishment Inspection Report 2377 N. STEMMONS FRWV., RM 607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-2868 Establish 4,..r nt Namk idk iL, 1 _ cl 1-t i(k..? Physiln i i\..i °L. (i \ t 1 6 _ o Clityte/Sta e: ( 1 /d1 License/Pe (et f 31 it # r 1 Page Zof e rt)( TEMPERATURE OBSGIYATIONS 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: Z o 1C)i - L6c SAY yl i 1 4N--cin t i-6 -h,-IR e to r- -K -b 1(1 .6'6 i-rci Lto )-h L.Io., k( (-( c.-___i__ ( q \/o)rory_( 12e_1i-x,_) ( 6/ .sed I Cy) ci oor ) 7) .\\ --) '1k: + -)\ *-cr t n (1/A-Le t Ian) Cd 1 Le i.i., ti_i&AY .elj; O s\-) 1/10/1 ..: C Uo n cv L.( 1/u 4N.1 Lit n -r ( (-IL( •_) Received by: 4/1 k It< (signature) 'rent: zetir Title: Person In Charge/ Owner Inspected (signature I .....) int: I • Samples: Y N # collected Form EH-06 (mod 09-2015)