HomeMy WebLinkAboutEASY SLIDER 2018.10.235'0
Dallas County Health and Human Services - Environmental Health Division
Retail Food Establishment Inspection Report
2377 N. STENIMONS FRWY., RBI 607, DALLAS, TX 75207 214-819-2115 FAX: 214-81q-2
Da(t ) 2 ._:-- I i'in t ly Time out: Lic nse/Permit. 4 ( 1 Est. Type Risk Clegory 1 Pagel_
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of 1
Purpose lnspectio : Wt 1-Compliance I 2-Routine I-I _ FielAn‘esthation
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F -1 4-Visit 5-Other T( . 'ORE Establis Name:
Si C(I, 't .
Contact/Owner Name: * Number of Repeat N'iolat'ons:
si Number of Violations COS:
Physical Add
a
ty .i 0. 'Cot
Vt)1 (z1 KS i
ip Cod Plix_ --1,s2a3 Follow-up: Yes 1
No (circle one)
Compliance Status: Ou = not in compliance IN = in compliance NO = ot served NA Mark the appropriate points in the OUT box for each numbered item Mark '1' a ch kmark in appropriate
= not applicable COS = corrected on site R = repeat oblation box for IN. NO. NA, COS Mark an asterisk ' * ' i ate box for R
Priority Items (3 Points) violations Re wire mediate Corrective
1
Action not to exceed 3 days
Compliance Status Comp lance Status I O
U ZN O
T
I N N C
S
.I
Time and Temperature for Food Safety
(F = degiee Fahrenheit)
R O I U N T
N N C 0 0 s Employee Health R
I. Proper cooling time and temperature 12. Management, food employees and conditional employees;
knowledge, responsibilities, and reporting 2. Proper Cold Holding temperature(41'F 45''F) 1/°.-13. Proper use of restriction and exclusion; No discharge from
eyes, nose. and mouth
Proper Hot Holding temperature) 135°F ) Preventing Contamination by Hands IV 111(434. Proper cooking time and temperature 6011"........ 14. Hands cleaned and properly washed/ Gloves used properly
5. Proper reheating procedure for hot holding (165°F in 2
Hours)
(..... ,/- 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 Highly Susceptible Populations
tole./ 16. Pasteurized foods used; prohibited food not offered
Pasteurized eggs used when required
Approved Source
7. Food and ice obtained from approved source: Food in
good condition, safe, and unadulterated; parasite
destruction
Chemicals
17. Food additives; approved and properly stored; Washing Fruits
& Vegetables
8. Food Received at proper temperature
Protection from Contamination 18. Toxic substances properly identified. stored and used
Water/ Plumbing 9. Food Separated & protected. prevented during food
preparation. storage, display, and t tine
(.,y
./ 19. Water from approved source; Plumbing installed; proper
backflow device
10. Food contact surfaces and m tiles ; Cle and
Sanitized at pprn/te e
11. Proper disposition of retume , previous y serve or
reconditioned ,./ 20. Approved Sewage/Wastewater Disposal System, proper
disposal
Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days
0 1
U N OA
T
N C
Demonstration of Knowledge/ Personnel
R 0 1 U
T
N O
N N C
A 0
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 (GM)
l../' 28. Proper Date Marking and disposition 22. Food Handler' no unauthorized persons/ personnel t
29. Thermometers provided, accurate, and calibrated: Chemical/
Thermal test strips
Safe Water, Recordkeeping and Food Package
Labeling
Permit Require , Prerequisi e for Operation V 23. Hot and Cold adequate( pressure,
30. Food Establishment ertnit
lJ
eafe iavailable:bl ockt
parasite24.Required records available
destruction): Packaged Food labeled
Utensils, Equ pment, and 'ending Conformance with Approved Procedures
31. Adequate handwashing facilities: Accessible and properly
supplied, used/25. Compliance with Variance, Specialized Process, and
HACCP plan: Variance obtained for specialized
rocessing methods; manufacturer instructions
32. Food and Non-food Contact surfaces cleanable, properly
designed, constructed, and used
Consumer Advisory
33. Warewashing Facilities; installed, maintained, used/
_ Service sink or curb cleaning facility provided
26. Posting of Consumer Advisories; raw or under cooked
foods (Diselosure'Reminder Buffet Plate), Allergen Label
Core Items (1 Point) Violations Require Corrective Action Not to Exceed 90 Days or Next Inspection , Whichever Comes First
O l
U
T
N
N
O
N
A
C
0
S Prevention of Food Contamination
R 0 1
U NZ
T
N N C
A 0
S Food Identification
R
4 I .Original container labeling (Bulk Food) 34. No Evidence of Insect contamination, rodent/other
animals
Physical Facilities 35. Personal Cleanliness/eating, drinking or tobacco use
1(//./
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 disposed; facilities maintained 38. Approved thawing method V 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
r
47. Other ,,a i
L4 QieSthir (41 ge_
Single-service & single-use articles; properly stored
d used (
Received by:
(signature) 4t-- , Print
W IN 140 1 ‘
/A R C Title: Person In Charg wnerj
f, Inspected by: k
(signature) 1-a (-----)v1-1---1-k it 1 v Business Email:
Form EH-06 (Revised 09-