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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