HomeMy WebLinkAboutBRADFIELD ELEMENTARY 2018.09.18•Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\,sn:."'\lo.\'S FR\\,Y.,R'\1607,DALLAS,TX 75207 21-t-819-2115 FAX:21-t-819-2868
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Liccnse,Perlllil II
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Est.Type
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Risk Category Pagcl_of -L/
Purpose of Ins pection:I ,I-Compliance I .":1 2-Routine I I3-Ficld Investigation I I4-Visit I I 5-0thcr VI""AL';CORE_
Es,~ev~arl 1)e \rl (-lQ_~1 0 _t'lb:;:~OlVller Nallle:I *;'\jumbor of Repeat \'iolations:__I SI),/;'\jumbor of Violations COS:--.---..
PhYSiC~~r~.()(r<J_,u 1::t-0 I CitY'f~I Ii~l~C16tt~e:Follow.up:y~~
No (circle on
Compliance StlltuS:Our =not in c(1mplianc~I:\,=in compliance NO=~served NA =not applicable COS =corrected on site R =repeat ~,uriun --Mark the appropriate points in the OUT box for each numbered item Mark ',/'a check mark in appropriate box for IN,NO.NA.COS Mark an asterisk'*.in appropriate box for RPriorityItems(3 POints)violatim.s Re uire Immediate Correct;"e Action not t()aceed 3dal'SComplianceStatusComillianceStatusI0IN!Ii C Time and Temperature (or Food Safety R ()I N N C
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V N 0 ~~U N 0 A ()Employee HcalthT(F =degrees Fahrenheit)T /s
\VI""I Proper cool ing time and temperature
,/I~.tvlonagemenl.food employees and conditional employees:/'./knowledge.responsibililies,and reportingl><V/\./,Propcr Cold Holding tempcrature(-1 I'F'45°F)/'"13.Proper use of restriction and exclusion;]\;0 discharge from
eves.nose.and mouthv'/'3.Proper Hot Holdinu temperature(135'F)/Preventing Contamination bv HandsvY4.Proper cooking time and temperJture vi /1-1.Hands cleaned and properlv washed!Gloves used properly
~b"5.Proper reheating procedure for hal holding (165CF in ~/I 15.No bare hand conlact with ready to eat foods or aprrovedHours)
alternate method properlv followed (APPROVED Y N )_..,6.Time as a Puhlic Health Control:procedures &records /Highl\'Susceptible POllulationsAppro,'cd Source I 16.PasteuriLed foods used;rrohibited food not offered./
PasleuriLed eggs used when requiredV•...7.Food and ice ohtalllcd Irom approl·ed source:Food in\.,.good condition.safe.and unadulterated:pamsite
Chemicals/'destruction /C/8.Food Receil cd at proper temperature I 17.Food additives:approved and properly stored:Washing Fruits
&VeuetablesProteclionfromContamination'i.I 18.Toxic suhstances properlv identilied.stored and used
VV 9.Food Separated &protected,prevented during food
Water/Plumbing/preparation.storage.display.and tasling
(,V 10.Food contact\l~rrb~d'R,~ik'j~es;Cleced and ./19.Water IrOt11approved source;Plumbing installed:properSanitizedatterneC('c-l ~1((I:i ,back nolV device~V II.Proper disposition of retllmed.previously served or /20.Approved SelVage/Wastewater Disposal System.properreconditioneddisposal
Priority Foundation Items (2 Points I violations ReI lIire Corrl'ctivl'ilctim.withill 10 days0I/Ii x C R ()I /Ii x C Rt:N 0 A 0 Demonstration of Knowledge!Personnel t.:N 0 A 0 Food Temperature Control/IdentificationTSTSV~1.Person in charge present.demonstration of knowledge.J %nroper cooling method used;Equipment Adequate toV./and perform duties!Certified Food :Vlanauer (CF:">I)tain Product Temperature•22.Food Handler'no unauthoriLed persons!personnel 1)(.V ~8.Proper Date :Vlarking and dispositionSafeWater,Recordkccping and Food Package
'1/V 29.Thermometers pro'ided.accuralc.and calibralcd;Chemical!Labelina Thermal test strips
VV 23.Hot and Cold Water available:adequate pressure,safe ./Permit Requirement,Prerequisite (or Operation/~4.Required records available (,hellstock tags:parasite I.-r 30.Food Establishment Permit (Current &Valid)destruction);Packaued Food labeled
Conformance with ApPI'o"ed Procedures
/Utensils,Equipment,and Vendingr25.Compliance with Variance.Specialized Proces1l-.and /31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized
V supplied.usedprocessil1!!methoJ~:manlJfactllr~r instructions /Consumer Ad\'isory \,V 32.Food and Non·food COlllact surfaces cleanable.properlyV
./designed.constructed,and usedy26.Posting of Consumer Advisories:ralVor under cooked
\IV 33.WarelVashing Facilities:installed.maintained.used!loods (DisclmurelReminderfBuffet Plale)'Aller!(en Lahel
Service sink or curb cleanin~facilitv providedCoreItems(I Point)l/iolatiOllS Requirt!Corrective Actio"Not t(l Exceed 90 Days or Ne.r:llnspt!ction ,'''7,icht!I'er Comes First0INNCR0INxC
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U N OVA 0 Prevention of Food Contamination t.:/Ii 0/0 Food IdentificationT/5 T SvV34.No Evidence of Insect contamination.roden~'other ,V 41.0riginal conlainer labeling (Bulk Food)~anilllais
'"·V~35.Personal Cleanliness/eatin~.drinking or tohacco use /Phvslcal FacilitiesVV36.Wipin~Cloths:Dropaly used and stored \/1/42.Non-Food Contact surfaces clean"'V 37.Environmental contJll1illt1tion j 43.Adequate ventilation and li<!hlin!(:designated areas usedv38ApprovedthawitH!method \.//44.Garbaue and Refuse properly disrl)sed:IJcilities maintained/Proller Use of Utensils v/45.Phvsical facilities installed.maintained.and clean
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39.Utensils,equipment.&linens;properly used.s{(lrcd.J 46.Toikt Facilities:properly constructed.supplied.and cleandried.&handled!In usc utensils:properly used
>G 40.Single·service &~ingle-use articles;properly stored 47.Other Violationsandused
Recehed by:J i\)0::L\Print:~Cl (l~,;Title:Person In Charge/Owner,(signature)/)."'tA y\I"•••1J'''?
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Form EH·06 (R~id1J9-015)~I.J,·~,{I.p.....,()~V(;J \...1
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 i\,STE.\I.\IO:'olS FRWY"R\I 607.DALLAS,TX 75207 21~-819-2115 FAX:21~-819-2868
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-(TEMPERATURE OBSERVATIONS I
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OBSERVATIONS AND CORRECTIVE ACTlON!i -h Mil -f..t"t1 Y1?,£:r1/•/JfternANfNSPECTIONOFYOuRESTABLfSH.Y1ENT HAS BEEN ~fADE.YOUR ATTENTfOJ\IS DfRECTt-6 TO THEC~T~fSER~
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Received by:\IX I ,Print:
'-1_'_St.~(\C~\.:\\.,;,'\Title:Person In ChargelOwner(signature)A ,'<\()r \.1<.,\.61 (I~~,"\'I "(t,,,
Inspected~~.LXN n~--}1,)U ;fr"rIrr LAi--kurru ~.-(signature)Samples:Y N #collected
Form EH-06 Is!d09-2015)\...../\j \..j