HomeMy WebLinkAboutARNOLDS COMMONS 2018.09.19Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STE.\I.\JO:\'S FRWY.,R.\I 607,DALLAS,TX 75207 21-4-819-2115 FAX:21-4-819-2868
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I /ID4\.t1 1h1j\Y 1 Time out:/1 LicensefPermit #1 Esl.T)p"1 RIsk Caregor)Pag~_ofL--
-PurDos of IJI,,5riCction:I J I-Compliance I •...f 2-ROIItine I J 3-Field Investigation I J 4-Visit I I 5-0ther T~/SCbREEstablish~~(nnld~/(i)(n(~Dnl~lncr Name:1 *:"iumb"r of Repeat Violations:__
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./.'umber of Violati<ln,COS:--PhYS~(o C)Jr_,vL ITt ~'~T\l_J~M-\~I~7f{l$n(J \-::r,7 0 ')Follow-up:Yes
1\0 (circle one)\J-COmJllia;(c~S4tus:Out,:,not in compliance IN =in comPliance.to =not obse;-eYNA.=not ap!,li~lc.COS =corrected on site R =repeat violati~Mark the appropnatc POlOtsInthe OUT box tor each numoered Item Mark':u>/(eckmark '"appropnatc box lor 1:\,NO.NA.COS Mark an asterisk'*.in appropriate box for R
Priority Hems (3 Points)viola/illnJ Real/ir~Immedia/e Corree/i"e Action 'lOt to ex('eed]daysComuli.nce Status Compliance Status0INSCTimeandTemperatureforFoodSafetyR0INIoiC
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U N J;••••A 0
U N O/'0 Employee HealthTS(F =degrees Fahrenheit)T S.I I.Proper cooling time and tempemturc
~12.,'vlJnagcmelll.food employees and conditional employees:/•...
knO\\letJuc,responsibilities.and reportin(!IV ,Proper Cold Holding temperature(~IOF'~5'F)
V 13.Proper use of restriction and exclusion;No discharge from.
J eves.nose.and mouth..,,3.Pi'oper Hot Holding temperature(135'F)//Preventing Contamination by Hands",;(Proper cooking time and temperature •..y 14.Hanels cleaned and properly washedl Gloves used properly
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)<V 5.Proper reheating procedure for hot holding (165°F in 2
/"V 15.No bare hand contact with ready to eat foods or approvedHours)
alternate method properly followed (APPROVED y ~)-"'J(6.Time as a Public Health Control:procedures &records Hil!hl\'SusceJ)tiblc PopulationsApprondSourceyIG.Pasteurized foods used;prohibiteel food not offered~.
Pasteurized eggs used when requiredV7.Food and ice obtained fi'om appro,ed source;Food in
."1/good condition.safe.and unadulterated:parasite
Chemicalsdestruction
V S.Food Recei,cd at proper temperature r 17.Food additives;approved and properly stored;Washing Fruits
./&Ve~etables/Protection from Contamination ;1'I IS.Toxic substances properlv identified.stored and used.I V ,/"9.Food Separated &protected,prevented during tood
Waterl Plumbingorcparation.storage.display.and tasting
l.V 10.Food contar ~~~~~llIn~t1 flemA I /19.Water Irom approved source;Plumbing installed;properSallltJzedat'moccnt I '(.II ,0 .backllolV deviceVII.Proper disposition-of retumed.previousfy served or /20.Approved Sewage/Wastewater Disposal System.properv'reconditioned disposal
Priority Foundation Items (2 Points)violations Re.Ilire Corrt!ctiv~ACTioll "'iThill 10 days0I~[;,('C R 0 I N ~C
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l'N 0 Demonstration of Knowledge/Pcrsonnd u N 0 A 0 Food Temperalure Control/IdentilicationT/S T .Sl>o V 21.Person in charge present.demonstration of knowledge.If'27.Proper cooling method used;Equipment Adequate toandperformduties,Certified Food ,\Ianager (CF:Io1)/1)Maintain Product TemperatureV22.Food Handler no unauthori/ed persons/personnel ./28.Proper Date :Iolarkingand disposition/Safe Water,Reeordkceping and Food Package
!,/V 29.Thermometers provided.accurate.and calibrated;Chemical/Labeling Thermal tcst stripsVV23.Hot and Cold Water available;adequate pressure.safe /'Permit Requirement,Pr requisitcrfor OperationV24.Required records available (shellstock tags;parasite *1 30.Food Establishment Pe~t ~111f1tJJ9vdestruction);Packa~ed Food laheled
Conformance with Appro\'ed Procedures Utensils,Equipm nt,and (tending
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25.Compliance lI'ith Variance.Specialized Process,and I
31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained lor specialized
orocessinu method!):manllfacturer instructions ,'d"~plied.used
Consumer Advisory ~V..V 11'32.Food and Non-food Contact surlaees cleanable,properlyI.-
designed.constructed.and used
~26.pl)sting of Consumer Ad"isories;raw or under cooked
""V 33.\Varcwashing Facilities;inst3l1ed.maintained.usedlfoous(Disciosure/ReminderfBuffet Plate)/Aller~en Lahel Service sink or curh cleanin!!facility pro,idedCOn.'Items (J Point)Violmiolls Req"ir~Ctlrr{'('tive AetiOIl Not TO£xcud 90 Dars or Next Impeetiolf.IHlic/lel'er Comes First°J N "C R 0 J N N C
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U N 0 A 0 Prevention of Food Contamination t:N 0 A °food IdentilicationT.~S T ~st..-V"34.No Evidence of Insect contamination.rodent/other V .....41.0riginal container labeling (Bulk Food)~animals
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,.._/35.Personal Cleanlincss/eating.drinkin!!or tobacco use "Phvsical facilitiesI.-'A 36.Wipin!!Cloths;oroperly ""cd and stored ./42.Non-Food Contact surfaces cleanvV37.En\.irolll11cntal cont311lin3tion "',43.Adequate ,entilation and li~hting;dcsienated areas used...3K Apprn,ed thawing method ./j 4-1 .Garba!!e and Refuseproperly disposed:lacilities maintainedProDerUseofUtensilsV45.Phy~ieall:1cilities installed.maintained.and cleanV':,v 39.Ctcnsils.equipment.&linens;properly used.stored,VV 46.Toilet Facilities:properly constructed.supplied.and cleandried.&handled/In use uten,ils;properly used
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'"41).Single-sen ice &single-use articles:properly st{lred
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47.Othcr Violations/"and used '-
Received by:m ~c1)J::)i\l P~~(l'{'a ~L'~~J)OA )Title:Person In Charge/Owner(signature).\.I h iJ ,It\.o_n .
"Inspected ber'\(~vr},j n_1((J ri?v rli ~(l y-,~C(16IKHts N\P+BIISincs~Email:(signature)~.I·I~It-orm EH·06 (R~9-2015)~,
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D:JIIas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STE;\-I\IO:\,S FRWY .•R\l607.DALLAS,TX 75207 21-'-819-2115 FAX:214-819-2868
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OBSERVATIONS AND CORRECTIVE ACTIONSItem
AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEI'<MADE.YOUR ATTENTIOl\i IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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(signature)
#collectedarmEH-06 (Revised 0'-2015)-'--""\J iJ