HomeMy WebLinkAboutBECERRA'S TAMALES 2018.10.20Dallas 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
0:,..,)0....,1 Time in: Time out: License/Permit #
A•i9 0 boc2O)za--5 Est. Type Risk Category - - •
Page of
Purpose of Inspection: 1_1 I-Compliance ini 2-Routine L i 3-Field Investigation r---1 4-Visit 5-Other TOTAL/SCORE
Establish nt Name:, i /e1.-- pire& / 19 Contact/Owner Name: * Number of Repeat Violations:
/Number of Violations COS:
Phy971:16Fss ev a ,,,,i, ci ot zip Code: Phone: Follow-up: Yes
No (circle one)
Co !lance Status. Out = not in comp lance • IN = in compliance NO = not observed NA = 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. ^"`" - - " x for R
Priority Items (3 Points) violations Require Immediate Corrective Action not to
Compliance Status Comp lance Status i (Ald-t O I U T iN t'
N N C
A 0S
Time and Temperature for Food Safety
(F = degrees Fahrenheit)
R 0
T
I
N
N
0
N
A
C
0 R
I. Proper cooling time and temperature
ve/.2
12. Management.
knowledge, respc
•
/
2. Proper Cold Holding temperature(4 I °F/ 45°F) 13. Proper use of
eyes, nose, and n
3. Proper Hot Holding temperature( 135°F)
pre
4. Pro r cookin time and temperature
1/1/2
14. Hands cleane
5. Proper reheating procedure for hot holding (I65°F in 2
Hours)
15. No bare hand .....-, ,,, ,a, woos or approved
alternate method properly followed (APPROVED Y N ) 6. Time as a Public Health Control; procedures & records Highly Susceptible Populations
Approved Source 16. Pasteurized foods used; prohibited food not offered
Pasteurized eggs used when required
g70. oFidoocdonadnidtioicne osabfteainaenddfuronmaduarerroatveedd. source; Food in
destruction
Chemicals
8. Food Received at proper temperature 17. Food additives; approved and properly stored; Washing Fruits
& Vegetables
Protection from Contamination 18. Toxic substances properly identified, stored and used
9. Food Separated & protected, prevented during food
preparation, storage, display, and tasting
Water/ Plumbing
10. Food contact surfaces and Returnables ; Cleaned and
Sanitized at ppm/temperature
19. Water from approved source; Plumbing installed; proper
backflow device
I I. Proper disposition of returned, previously served or
reconditioned
20. Approved Sewage/Wastewater Disposal System, proper
disposal
Priority Foundation Items (2 Points) violations Reiv 're Corrective Action within 10 days II I o U T
I Ni N A C
0
S
Demonstration of Knowledge/ Personnel
Ft 0
U T
I
N
h N
A
C
0 S Food Temperature Control/ Identification R
, 21. Person in charge present, demonstration of knowledge,
and perform duties/ Certified Food Manager (CFM)
. 27. Proper cooling method used; Equipment Adequate to
Maintain Product Temperature
22. Food Handler/ no unauthorized persons/ personnel
7
28. Proper Date Marking and disposition
Safe Water, Recordkeeping and Food Package
Labeling
29. Thermometers provided, accurate, and calibrated; Chemical/
Thermal test strips
V 23. Hot and Cold Water available; adequate pressure, safe Permit Requirement, Prerequisite for Operation
24. Required records available (shellstock tags; parasite
7
destruction): Packaged Food labeled / 30. Food Establishment Permit (Current & Valid)
Conformance with Approved Procedures Utensils, Equipment, and Vending
25. Compliance with Variance, Specialized Process, and /
HACCP plan; Variance obtained for specialized
processing methods; manufacturer instructions
31. Adequate handwashing facilities: Accessible and properly
supplied, used
/ Consumer AdAdvisoryo 32. Food and Non-food Contact surfaces cleanable, properly
designed, constructed, and used
/ 26. Posting of Consumer .•\ d \ isories; raw or under cooked
foods (Disclosure/Reminder Buffet Plate)/ Allergen Label
33. Warewashing Facilities; installed, maintained, used/
Service sink or curb cleaning facility provided
Core Items (I Point) Vwlations Require Corrective Action Not to Exc ed 90 Days or Next Inspection , Whichever Comes First
O
U
I
I
N
N N
A
C'
0
S Prevention of Food Contamination
R 0 u T N .' o N A C 0 S Food Identification R
41.Original container labeling (Bulk Food)
V
34. No Evidence of Insect contamination, rodent/other
animals
V iv/fii Physical Facilities 35. Personal Cleanliness/eating, drinking or tobacco use
42. Non-Food Contact surfaces clean Clothsl; properly used and stored 3367..
43. Adequate ventilation and lighting; designated areas used Environmental
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 3 Ut sill, equipment, & linens; properly used, stored,
(1 ndled/ In use utensils; properly used
11
47. Other Violations I Si rvice gld
u
e
,
& single-use articles; properly stored
Received by: • ,\ (signature) f , Print 11( optr
V
itle: Person In Charge/ Owner
Inspected V.e."--- tt t
(signature , :„,--).z.o., A".-----J7--"-----," ; Pt ifn li r g fi -1/#1
ess Email:
Form EH v s d 09-2015)