HomeMy WebLinkAboutCAFE 43 2018.09.18Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDI."O:'l'S FRWY.,R\1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
I '}Daty,\~I~Rl~l:1Tim~out:
%Cn;dPermit ~f)IJ -7)'~J[)n SL/2-1 E,l.Type I RIsk Catcgur:Pagl...'or L-
Purposc bf_lnsl cetion:I I I-ComDliancc I VI 2-Routine I I3-Fierd Innsti!'ation I 14-Visit I I 5-0tller TOTAL/SCOREEstablishlelltj\;,ple/It~I Contact/O"ncr j\;ame:1~~wKI*:\'u rnber of Repeat Violaliom.:__(y\/r~f',/;\umher of Violations COS:--PhYSiCall\rVj·.:;t~?y~~~ll \-1\~Jtl°unty(ini Ii v{f '~Jo~e:1 Follow-up:Yes
;';0 (circle one)
Compliance Status:Out ~no!incom"P'liance IN ~incompliance NO ~no ~d NA =nol applicable COS ~corrected on sile R =repeal violat~
Mark the aDoroDrialeooints in IheOUT box for each numbered item Mark .,/'a checkm'n .oorooriate box for 1=-.NO.:-<A.COS Mark an asteri<k .*'inaoorooriale box for RPriorityItems(3 Points)vio/ation.~Re,uire Immediate CQrrecti~e Action 'Illtto exceef/J dal'.,Compliance Statns Comuliance Stalus0INNCTimeandTemperatureforFoodSafetyR0INNC RUN0A0UN°V 0 Employee HealthTS(F ~degrees Fahrenheit)T SVI.Proper cooling time and temperature
VV 12.Managemem,food employees and conditional employees;~.•..knol\oledQc.responsibilities.and reporting
-vi 2.Proper Cold Holding temperature(-IIOFI -I)oF)l/13.Proper use of restriction and exclusion:No disclwrge from.eves.nose.nnd mOllth,/3.Proner Hot Holding temoerature(135'F)/Prewntin"Contamination bv Hands1//4.ProneI'cooking time and temperature /.1(/14.Hands cleaned and l1rooerlv washedl Gloves used oroperlvIY5.Proper reheating procedure for hot holding (16)oF in c l'15.No bare hand contact with ready to eat foods or approvedHours)altcmate method properlv folloll'ed (APPROVED y N )'v 6.Time as a Puhlic Heahh Control:oroccdurcs &rewrd,/Hiehh Susccntible PonulationsAppro\'Cd Suurce -1 16.Pasteurized foods used;prohibited food not offered~Pasteurized Ct.H!S llsed when reauin:djl/7.Food and ice obtained tram approled source;Food in
good condition.safe.and unadulterated:parasite /Chemica!.s1/clestrw.:tjol1
IV R.Food Reeeil cd at proper temperature //11 17.Food aJditi\es;approved and properly stored:Washing Fruits
&VegetablesProtectionfromContamination...If IR.Toxic substances prooerlv identified.stored and usediV:·9.Food Separated &protected.prevented during food
/Water!Plumhingoreoaration.storage.display.and tasting
V 1/IU.Food contar&r~~ctll~s ;l~~t:'::1(I VI 19.Water from appro\ed sOllrce:Plumbing installed:properV.•Sanlt17ed at n temper'1 i "\\·If iI backtlow deviceVII.Proper disposition of retYt:1tr\~i~TY s1'\ld or "20.Approved ScwagdWastcwater Disposal System.properIIreconditIOned'::1,\1 I,'I i/disposal
Priority Foundation Items (2 Points)violations Re,uire Corrective Actioll withill 10 days0IN~C R 0 ~J !'i c RJ;N 0 A 0 Demonstration of Knowledge!Per.~onnel v A 0 Food Temperature COlltroV IdentificationTSTs21.Person In charge present.demonstration of knowledge,
1.1 27.Proper cooling method used:Equipment Adequate toandoerformduties!Cel1ified Food j\lana~er (CFyl)Maintain Product Temperature~2.Food Handler'no unauthorized oer>ons/personnel 'V /2R.Prop.:;r Date "'larking and disDosition
/Safe Water,Recordkeeping and Food Package V 29.Thermometers provided,accurate.and calibrated;Chemical!Labelil1~Thermal test strins.//23.Hot and Cold Water available:adequate pressure.safe ./'"Permit Rcquil'emen~.Prerequisite for Operation1/2-1.Required records alailable (shellstock tags;parasite vr Food Establishnf9efm1)ICtryr~'v~)\I destruction);Pacbued Food labeled 30.
Conformance with Approved Procedures /Utensils,EqLipment.and Vendingy25.Compliance with Variance.Specialized Process.and I 31.Adequate bandwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized V J supplied.usedprocessir1!.!methods:manufacturer instructions
Consumer Advisory IJ'32.Food and Non-food Contact surt:,ces cleanablc.propcrlyI'.I designed.constructed.and usedv{26.Posting of Consumer Adl'isories:raw or under cooked 33.WareIVashing Facilities;installed,maintained.usedlfoods(Di,closurelRel11inder Buffet Plate)/Aller~en Lahel Service sink or curb cleaning facility providedCoreItems(I Point)Vio/atioltS Require CQ"t'ctive Actioll Not to Exceed 90 DOl'Sor Next 1".5/1ectiolt.JHlichel'er COniCSFirst0t[1 N C R 0 I N N C RUA0Prel'entioll of Food Contamination V N 0 A 0 Food IdentificationT_,S T SY34.No Evidcnce of Insect contamination,rodent/other IV -I1.Original container labeling (Bulk Food)./animals
X 3).Personal Cleanliness/eatin~.drinkine or lobacco use /Phvsical Facilities-//36.Wininc Cloths;nronerly used and stored ,/A 42.Non-Food Contact surl:,ces cleanV./37.Em ironmental cOlltamination ..''/43.Adequate vcntilation and li~htine;de,icnatcd area,usedV38.Annrol'ed thalVine method lor.••4-1.Garhace and Reillse tJroperlv di,llosed;facilities maintainedAPrODerUseofUten~ib y .;-I).Phy,ical facilities installed.maintained.and cleanV)I'39.l;tensils.equipment.&linens:properly used,stored.V/46.Toilet Facilities;properly constructed.supplied.and clean/'dried.,~-handled!,tfjl lise utensils:proDerlv L1sed
-/4(7:'ui~le-sc'lt!singl~ly-stored 47.Other Violations-'"Iu ecl
Reccil;~lj..XL l.)0-Print:_j 8 Ii A.,j MA..f~Title:Person In Charge!Owner(signature)-.r'\--
Inspectcdb~h\Q l~v~,f)-C 1t~(l)1 n I,£q/Rf~~~~
Rusin""Email:(signature)\c:.c
or EH-O ReVised 0 -2015 I \:J IFm6(9
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STDI\IOi\S FRWY .•R:\I 607.DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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"--TEMPERA TURE OBSERVATIONS I
Item/Location Temp Item/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTIO OF YOUR ESTABLfSHMENT HAS BEDI MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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Receive~,,:~~u/j I Print:c=-J ~~l...)MA-+->Title:Person In Charge/Owner(slgnalure)_"I
InS~Ir~t'~~WI\l f-1wHJ1 ,(_/)(prfLvru ~n {n0 911?~1PafS HPfl.(sign rut!)Samples:Y N #collected
Form ~Revised 09-2015)-I U I:J '-