HomeMy WebLinkAboutCHIPS 2018.09.20·.t :\11 fJoM((.L llr;--l~n /\
Dallas County Health and Human ServIces -Envlronmen\fa1'HealflrrjlVls~r ()S-llJJ)-,-\,/,{fd ~j
Retail Food Establishment Inspection Report L '[1
2377 :\.ST[\I:\IO:'l'S fRWY.,R:\I 607,DALLAS,TX 75207 21.t-SI9-21IS fAX:ZI.t-SI9-Z868
..m ,)6 \~Time in:I Time out:Lic~nsdPermit #Pagcl_of_L
Purpose of Inspection:I I I-Compliance rx.I 2-Routine I
E~Vs ..h.A1l1~ntName:I Cuntact/O"ncr 1\ame:I *"'umber of Repeat Violatiolls:__~.~I')r //hl/~":"iumhcr of \'iolatiolls COS:__/
TOTAL/SCORE
I Est.Type I RISkCatcgor)
3-ficld Investigation I I 4-Visit I IS-Other
Compliance Status:Out:no!incamplialle/IN =in compliancl NO':~ot observed 1\'A~not applicable COS =corrected on site R =repeat ,iolation
Mark the appropriate !loints in theOUT box fDreach numbered item Mark ',,'a checkmark in appropriate bo.for 1\"\'0.NA.COS Mark an asterisk'*'in appropriate box for R
Priority Items (3 Points vio/atiolls Re,"ire Immediate Correct;"e Acti"n 1I0ttll exceed 3 days
o INN C
I:N 0 .J.0
T /s
Time and Temperature for Food Safely
(f =degr~es Fahrenheit)Employee Health
Coml1lianct Status
I.Proper cooling time and tcmpcraLUre
2.Proper Cold Holding temperature(-ll of:-l:i'F)
;IV 3.Proper Hot Holding temperaturell 35°F)
4.ProDer cooking time and temperature
5.Proper reheating procedure for hot holding (165'F in 2
Hours)
6.Time as a Public Health Control:procedures &records
ApprO\ed Source
r J:I}lod and icc obtained li'olll approved source;Food inWadcondition.safe.and unaduherat!.!d:parasite
destruction
v
/8.Food Retlti,ed at proper temperature
Protection from Contamination
[<}Aood Separated &protected.prelented during rood
~paration.stOr3Qe.display.and tasting
\.V:JI/J V 10.Food contacl\urfac¢lld'~eturnables.Cleaned and
)(V Sanitized.at (J fopm/ts;t\lperature
"
/II.Proper disposition<&P!'t'f[frned.previously served or
reconditioned
Compliance Sialus
RRotN'"CVN0A0
T ,S
I~.Management.rood employees and conditional employees;
knoll'ledt!e.responsibilities.and reporting
13.Proper use of restriction and exclusion::-.10 discharge from
eves.nose.and mouthv/
I Preventin!!Contamination h~'HandsIV1/1-1.Hanels cleaned and properly washed/Gloves used properlv
15.No bare hand contact with ready to ear foods or appro\'ed
alternate method pronerl"followed (APPROVED Y N )
/Hiehll'Susceptible Ponulations
16.Pasteurized foods used:prohibited food not offered
Pasteurized egus used when required
/Chemicals
17.Food additives:approved and properly stored:Washing Fruits
&Vegetables
I~.To.xic sunstances properlv identified.stored and IIscd
Waterl Plumbing
/
19.Water from approved source;Plumbing installed;proper
llaektlow devicexr20.).ppro,ed SelVageiWastewater Disposal System.proper
"1r;';'j)osal
Priority Foundation Items (2 Points
R
p::!':food and Non-food Contact surfaces cleanable,properly
\d'Csignecl.constructed.and used
violations ReI uire Corrective AcrilJll withill 10 dOl'SoI:
T
co
s Demonstration of Knowledge/Personnel
Iv 21.Person in charge present.demonstration of knowledge.
and oerform duties!Certified Food :Vlanauer (CF:'vI)
"Food Handler.'no unauthorized personsi personnel
/
Safl'Water,Rcconlkccping and food Package
Labelin2v/23.Hot and Cold Water available:adequate pressure,safe
1/2-1.Required records avai[able (shellstock tags:parasite
destruction):Packaged Food laneled
v Conformance with Approved Procl'dures
25.Compliance with Variance,Specialized Process.and
HACCP plan;Variance obtained tor speeialiLed
proccs"in!!methods:mallllfucturcr instructions
Consumer Advisory/
R o INS C
l 1\1;0 A 0TS
27.Proper cooling method u5cd:Equipment Adequate to
Maintain Product Temperature
Food Temperature ControU Identification
01 /28.Proper Date :vIarkin~and disposition
29.Thennometcrs provided.accurate.and calibrated;Chemical:
Thermal test stripsv,
/Permit Requirement,Prerequisite for Operatjon
30.Food Establishment Permit (Current &Valid)1\')\11<\
Utensils,Equipment,and Vcnding \
[7;'1).\.dequate handwashing facilities:Accessible and properly
~plied.u_sed
J
1
c6.Posting of Consumer Advisories:raw or under cooked /33.Ware"'oshing Facilities:insta[led.maintained.lIsed/
foods (Disclosure:Reminder/Buffet Platc)!Aller~en Lahel 'Ser>ice sink orcurb eleanin."facility provided
co
s '"'
R
o I N ;\
UNO A
T Prevention of Food Contamination
Core Items (I Point)V;o/atilJlrs Require Corrective Actioll Not to Excud 90 Days or Next illspectioll.Whichn't!r Comes First
Food Identification
V ./'134):\0 Evidence of In5ect contamination,rodent/other
"....(ma[s
35.Personal Clean[iness 'eating.drinking or tobacco use
36.WipinQ Cloths:properlv used and storedvv37.Em ironmenta[contaminationvJR.Aonroved thall'il1Qmethod
/'Proper Us,,of UtensilsII'
V 39.Ctcnsils,equipment.&linens:properly used.stored.
~d,&hand[edl In use utensils:proper[v usedr4!)single-service &single-usc articles:properly stored
~dused
Title:Person In Charge/Owner
R 0 t 1\S CI:N l A 0
T S
'1/,
j~
.I
X ,
JII
J
41.0rigina[conlainer labe[ing (Bulk Food)
Physical Facilities
42.Non-Food Contact surfaces clean
43.Adequate ventilation and lighting;design~Hedareas used
44.Garbage and Refuse pmperly disposed:facilities maintained
""b)Phy~iea[facilities installed.maintained.and clean
~Toilet Facilities:properly constructed.supplied.and clean
47.Other Violations
Received by:
(signature)
Form EH-~(Revised 09-~/-.;//fJ ~-I "••<"'I N_lIP'I ,'_I
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
ZJ77;'1i.STD-t:VIO;';S FRWY.,R:\'1607,DALLAS,TX 75207 21.t-SI9-21IS FAX:21.t-SI9-2S6S
TEMPERATURE OBSERV AnONS
Item/Location Temp Item/Location Temp Itern/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item.AN INSPECTION OF YOUR ESTABLlSHME:-JT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CO 'DITIO S OBSERVED AND
Number NOTED BELOW:
Sam Ics:Y N #collected