HomeMy WebLinkAboutBANDITOS TEX MEX 2018.09.13Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDI\IO:\S FRWY.,R.\16()7,DALLAS,TX 75207 21.t-SI9-2115 FAX:ZI.t-SI9-Z868
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Purp.se -of Ir spection:I I I-Colllpliance I """I l-Routinc I I 3-Ficld Investieation I I 4-Yisit I I 5-0ther TOT~ORE~Inc\rrn1-::>-1{X':Utx (~W1rntr~3me~l.("vtA r_/~fl,l1lbcr of Repeal \'iOI~(",Ii "'nm:Y'VW~C ,':l I
PhYSict(ttt~~(\'lcltV ~ity cetYl II)(<;i ~;i~1~1I~t)lle:I~Ollo\\-lIP:Ye,
o (circle one)
Compliance Statu>:Out=nol in ompliance IC'l ~in ~ompliance l'IO~ef\Cd :'1,\-nol applicable COS =corrected on sile R repeat \iulal~
Mark the appropriale poinls IIllhe OI.'T box for each numbered ilem Mark './'n ch .,Jrl..IIIappropriate 1:>0'for I:\',:'\0.NA.COS Mark an aSlcrbk '*.in appropriate bo,for R
Priority Items (3 Points)violatiolls Re lIIire Immediate Correct;"e Actiol1l1ol to exceefl3 days
Compliance Slat",ConlJ)liance Srutu,
0 I :'<:"C Time and Temperalure for Food Safety R ()I :0-'i (R
l':'<O/,0 l "l/~0 Employee Health
T ./S (F =degree,Fahrenhell)T !>
'"I.Proper cooling time and lemperature Iv I
12.Ylanagement,rood employees and conditional employees:V /kno\\Icu~e.rc~pl)n!-Ihilitie!',.and renortin!.!
/'V"
2.Proper Cold Holding temperature(-II ~F -I5'F)J )13.Proper use or restricllon and exclusion:~o di>charge Ii-om
V "eve!',.l1o-;e.and mouth
,,/V 3.Proper Hot Holdinu tempnature(135 F)IJ Prewnlin!!Contamination hv Hands
,j -v -I.Propt:f cookin!.!time anti temperature vi 1-1.Hand,cleaned and properlv \\'ashedl Glm es used proper"
)\V 5.Proper reheating procedure lor hot holding (165°F in ~J 15.No bare hand contact with ready to eat roods or apprmed
/Hou",)alternate method properlv lollo\\ed (APPROVED y :-..)..""6.Time a,a Public Health Control:procedure,&record,Highh Susceptible Populations
Approved Source y 16.Pa,tcurized foods used:prohlblled fond not offered
PastclIri7ed eut!s used \\hen required~~>7.Food and ice obtained from apprO\ed sonrce:Food in
V go(xi condition.safe.and unadulterated:para~it('Chemicals
cic"ttrllctioll I
J X Food Recei,cd at proper temperature 1 17.Food addili,es:appro,ed and properly stored:Washing Fruits
&Vcuetahles
Prolection from Contamination /I I~,To,\ic sunstances proper!\'iden!!lied.stored and u5cd
'X 9.Food Separated &.protected.pre,ented during load \\atcrl Plumbing
-preparation.storJ!lc.displa\,and tastin~
/'10,Food contac~~d ,:t~,urnal~t Ckaned and ./19.WaleI'1i-0I11apprm cd source;Plumhing installed:proper
V "Sanitiled at,nutel cralLl I L ~\(i (\IIl(:j backtlow device
/II.Proper disposition "~ned.prevIously sen ed or /~O.Appro'ed Sewage/Waste\\ater Disposal System.proper
I reconditioned disposal
Priority Foundation Items (2 Points violations Rei uire Correcth'l!Action with ill 10 days
0 I
~
:0-C R 0 I :-,c R
l':"A 0 Demonstration of Knowledge!Personnel l "0 ~0 Food Temperature ControllldentiOcation
,__I_S T S-v -D~I.Person in charge present.demonstration of kno\\ledge,n Proper cooling method used:Equipment Adequate to
/and perform dutiesl Certified Food :Vlana"er (CF:VI)Maintain Product Temperature
'N 22.Food Handler'no unauthoriled personsl per>onncl ,/28.Proper Date iVlarking and disposition,Safe Water,Recordkeeping and Food Packllgc X ~9.Thermometers provided.accurale,and calibrated:Chemical
./Labeling Thermal test 'trip,
VI
/.r:!3.Hot and Cold \\!atcr a'ailablc:adequate pre,surc.safe /Permit Requirent'1J1t,Prerequisite for Operation
.I 2-1.Required records ,1\ailable (shellstock tags:parasite
~30.Food Establi'h+ntn?j1'\II·fiiif,".,1lil1jdestruction):Packaued Food labeled
Conformance with Approved Procedures Utensils,Equipment,Jod \'ending'll 1~~5.Compliance \\ith Variance,SpecialiLed Proce,s.and 31.Adequate hand\\ashing facilitie,:ccessihle and properlyHACCPpian:Variance ohtained for spcciali/cd
proccsz>inu I11cthod~:manufacturer inslru(:tioll-:'\/supplied,used
Consu mer Ad,isor~I /V 3~.Food and :'>ion-food Contact surl:1ccs cleanable.properly
V designed.constructed,and used
\,{~6.Posting ofColhumer Ad,isorics:!'a\\('II'under cooked /V 33.~nre\\'ashing Facilities:installed,tnmlltaincd.used/
fonds (DisclosurelReminder Buffet Plnte}1 Allerucn Lahel Sen iee sink ('II'curh cleaning facility prm ided
Core Items (1 Point)Viol{lfiOIlS Reiff/ire Correctiv{>Actioll Nm (I)Exceed 90 Day<or NexllllspectifJII,Witicitel'er Comes Fi~1
()I .•..''i C R 0 I -:'i C R
U r>0 A 0 Pre,'ention of Food Contamination t:~0 ,\0 Food Identification
T /~T S
VV.3-1.~o E\idcllce of Insect contamination.rodent/other -I1.Orlginal container labeling (Bulk Food)
animals
V V '/35.Pcrsonallle3nlincss'-ealin~.drinking or tohacco usc "/Phvsical Facilities
1//36.'A Ipin~Cloths:properly u,cd and stored '"4~.Non-Food Comael surfaces clean
"/37.En\ironmcl1tal cOlltaminatlon VV 43.Adequate,entilation and lil!htin~:deslunated arca ••used
V 3R.Appro,cd tha\\111~method YI/44.Garbaue and Refuse properly dispo ••ed:faeilllics maintained
"Proper l'se of Utensils II'.v -15.Physical facllitic,uhtalkd.mall1t,lined.and elean
/.•.3\).Utensils.<!quipment.&.linens:properly used.stored.!/'46.Toilet Faeilitie :properl}constructed.supplted.and clean
/dried.&handledl In u;,e utensils:properly used
,/40.Single-serVice &single-usc arueies:properly ,tored 47.Other Violations
""A '"cd i
Recch cd ~..--.......:l ~
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Print:~v/{\N SJ...(6[~Title:Person In Charge/Owner
(si!!naturc)-
Inspected by'~\_I _./A L.~~-lt 1'(\.Print:t BlI~ine~\Email:
hignature)n '1 Y 1(\\\\Y~
Form EH-06 (ReVised 09-2015)
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDI.\IO:\S FRWY.,R.\1607,DALLAS,TX 75207 21-t-819-2115 FAX:214-819-2868
Item/L.ocation Temp
OBSERVATIO'lS AND CORRECTIVE ACTIONS
Item A:---JINSPECTIO,OF YOUR ESTABLISHME:---JT HAS BEE .:YIADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
Title:Person In Charge/Owner
Sam les:Y N #collected