HomeMy WebLinkAboutBAHAMA BUCKS 2018.09.07Dallas COLlntyHealth and Human Services -Environmental Health DiViSi:re,~
Retail Food Establishment Inspection Report ~(\0
2377:\.STE.\L\IO:\S FRWY.,R.\1607,DALLAS,TX 75207 21~-819-2115 FAX:21~-81<J-2868 ~{~\
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~U1 V Vrinlc4T<:I Tillie Ollt:I Lict:llseIPermi[#I E,1.Type I Risk Catcgor)Page ofJ__
Purnose of Inspection:I I-ComlJJiance I I 2-Routine I I 3-Firld InHsti!!atiun I 14-Visit J I S-Otlll'r TOTAUSCORE
Est<fl)~t~e~M~I "rj I cont~l~s\i~~;"alll 'ool I *:\uJ1Iber of Repeat ViolatioIlS:__
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\(I ,/:\IIJ11herof Violati OilSCOS:--
PhYSi~~(Btl J IA ~Q ~fI:XICollnl}n I ~rll.ziP Code:I Phone:I Follo\\,-up:Yesl\l).'t :'Iio (circle Olle)..•
IN ~i;;cornJlianceComplianceStatu..:Out:not in compliance NO =not ob~ed NA =not applicable COS =corrected on site R =repe-dtviolationMarktheaoomoriat.noints inthe OUT bo.'for each nllmixred item Mark ,,/'8 checkmark in aDoroonate bo,for 1;\,;1.'0.;l.'A.COS Mark 311 asterisk'*.in aooropriate boxfor RPriorityItems(3 Points)violations Re lIire Immediate Correctit'e Action Iwtt(}exceed 3dal'sCamillianceStatu,Cunllliiance Slatus0IN:..c Time and Tcmpentturc for Food Safety R 0 I N N C RUN0A0l:0 A 0 Employee HeallhT£(F =degrees Fahrenheit)T S
"vll I.Proper cooling t1l11L!.:lIlO temperature Iv I~..'vlallagemellt.food employees and conditional employees;
kIlO\"kd~c.reslJonsibilities.and reoortil1!.!V ~Proper Cold Holding tempera!llrd-ll 'F'-I5'F),I 13.Proper use of restriction and excluston;010 discharge fromk
eves.nose.and mouthV,3.ProDer HOIHoldin~temDer"ture(135°F)/"PrcHntin!!Contamination by Hands,)/'4.Proper cookinu time and tempemlure I/'l >"1-1.H,lIleiSc/e"neei anei oronerly washedl GI",cs used properlv(;V 5.Proper reheating procedure tor hot holding (165=F in ~vV 15.No bare hand contact with ready to eat foods or approvedHour,1
valternate mcthod nronerlv fol1(1\.\ed (APPROVED y N )V 6.Time a'a Puhlic Health Control:OJ'llcedures &record~}Hi!!hIY Suscentible Po!)ulationsApprovedSourceI16.Pasteurized foods used;prohihited food not olfered
Pasteurized e\!,"s used when rC(luircd
1/'.I ood and Ice Obtdinccl li'olll appro\ed source:Food in
'(.I good condilil1n.sate.alld ulladulteratcd;parasite Chemicals/d~!--truc{i01l /1.1 X.Food Receil cd ,It proper temperature J 17.Food additives:approved and properly stored;Washing FruitsIv&VegetahlesProtectionfromContaminationIR.Toxic sub'tances pronerlv identified,stnred and used
1//j 9.Food Separated &protected.prc,cnted during food /\\aterl Plu mhingnrepar"tion.storage.distllav.and tasting~17 10.Food contact surt:,ces and Returnables;Cleaned and
/"19.Watcr from approved source;Plumbmg installed:properSaniti7edatnnl11/teml1craturc backllolv deviceviII.Proper disposition of returned.pre,iously served or /20.Approved Sewage/Waste\\ater Disposal System.properrcconditioneddisposal
Priority Foundation Items (2 Points violatif)n~RI'1lIire C(}rrective Actioll withill 10 days0IN:-;
~~Drr ~:lti~O~\\~'tl~Penonnel
R 0 I 1":-;C Rl'N 0 A l:~0 A 0 Fond Temperature ConlroV IdentificationT_I_,--I s'{l~-person ~I,;ILl ge pn:!s~l1t.demonstration llf knowledge,J 27.Proper cooling method used;Equipment Adequate toncrtarmduties!Certitied FOI)dManauer (CFi\!)Maintain Product T.mperatllre[~~.)ond Handlerl no unauthori7cd Dersons/personnel '}18.Propcr Date Markinu and dispositionISafeWater,Recordkceping and Food Pa('kage I ~9.Thermometers pro,ided.accurate.and calibrated;Chemical!_".-Labelin!!Thermal test strins../'"Hot and Cold Water a\ailahle;adequate pressure,safe /Permit Requirement,Prerequisite for Operation
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tI c-l.R"quireei t'Ccords availanle Ishellstoek tags:parasite If 30.Food Establishment Permit (Current &Valid)destruction I:Packa~ed Food laheled
/Conformance with Approved Procedures r Vtensils,Equipment,and "endingvi25.Compliance with Variance,Specialized Process.and I 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained lor specialized
processin!!methods:manlll~JCturer instructions ..supplied.used
Con'tlmer Advisory
I)"32.Food and Non-food Contact surt:,ces cleanahle,properly,designed,constructed.and usedvi'~(i.PO!-Jtingof Consumer Ad\Isorics:raw or under t.:ooked I 33.Warewashing Facilities;installed.maintained.used!taods rDisclo,ure'R"minderiBuffct Plate)1 AllerQcn Lahel Sen ice sink or curb cleanine f;lcility providedCoreItellls(I Point)Vi(}latiollS Require C(}rrective Actioll No'IIIExceed 90 Dol'S or Next illSlJecrilJl1,JHlichel'er COnies FiNt0INSCR0IN:-;C RUN0A0PreventionofFoodCuntaminalionIi0A0FoodIdenlificationTST1,-SI~34.1\0 Evidence of Insect contamination.rodetHluther /-I1.Onginal container labeling (Bulk Food)~./'animals
V /'_35.Personal Cleanliness/eatin!!.drinkinl!or tobacco use I Phvsical Facilities,)/36.Wipin~Cloths;properlv used and stored V -12."on-Food Contact surfaces cleanV1/37,En\.ironmental contamination '/43.Adequate vetHilation and liC!httnc;desil!natcd areas u,edJ3~.Annro\cd thawing method 'I 4-1.Garhaue and Refuse orooerlv disposed;t,tcilities maimained/Proner l'sc of Utensils y -15.Ph\'sical t:lcilities installed.maintained.and cleanVII39.l;tcnsti,.cquipment.&lincns:properly used.,tllrcd.46.Tnilet factitties:properly constructed.supplied.and cleancinco.&handled'IIIusc IIten,ils:Droncrlv u,edV4().Single-sen ice &single-lise anil ~s:ropcrlY st~ed f 47.Othcr ViolattonsanduSl:d .I •-Received by:-J__\(;/)1/(V(_--,Y ()\~print:~J fCo.+1b(Title:Person 1n Charge!Owner(signature).-..I (/
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