HomeMy WebLinkAboutCISCO GRILL 2018.09.07Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:".STDI.\IO:"S FRWY.,R;'I 607,DALLAS,TX 75207 21-1-819-2115 FAX:21-1-819-2868
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Datc:{>r~·M~1q I TlillC out:A Licen,e'Pcnllit !!'6'1 'b'~I F,I.l)pe I R",l otegol)Page L or_.c_~'(/
Purpose 0 InsP(ction:r I I-Compliance 1\/1 2-Routine I 3-Firld Invt'stil!ation I I 4-Visit 1 1 5-0ther TOTAJ-.f.K'ORE
Establishme t.!tIlC:(
nL'1 I I I Contact,0\\ner ;-";all1c:1 *"umber of Repeat '·iolation,:__(~j "S .n ,/"umhcr of Violations COS:--
Physical Address:U .?J:)~C''':l(\I1)11'59lip}.~~(j)\Code:~on'e:~_~'O-tFOIIO\\-UP:\e,IL),111.'I I liz':7 :'Iio (circle one)
Compliance Slatus:Out not in compliance .:"in ~ompliallce :\"0:not ob,el"\ed .~I hcable CO corrected on site R =repeal \iol31ion ....___..
Mark Ihe aoorooriate ooinl5 m Ihe OUT box for each numbered ilem Mark ''/'"check mark in "ooro )X for 1"\".:\'0."\"A.COS 'vIark an asteri<k'*.in aoorooriate box for R
Priority Items (3 Points)vi()/ations Re uire Immediate Correctil'(!Actio/1 1I0tt(l exceed 3 days
Compliance Status Compliance Slatus
0 I ;-.,"("Time and Temperature for Food Sufety R 0 I ~'"C Rl'N 01/0 (;...•0 A 0 Employee HealthT"S (F =d~grce~Fahrenhcit)T 1/s
V I.Proper cooling time and temperdturc /I~.~Ianagcment.food employees and conditional employces:V )r kno\\led>!c.re,polbibilities.and reportineVV,Proper Cold Holding t~mperature(-11 OF 45°F)13.Proper use of restriction and exclusion;"\/0 discharge fromV/eve~.no...•c.and mouth
t//3.Proner HOI Holdin~temocrnture(135°F)PrCHnlinl!Contamination bv Hands
I~I.--I.Proper cooking time and temperature I 1-1.Hands cleaned and properlv \\ashed,Gloves used properly
V 5.Proper reheating procedure fi)l·hot holding (165°F ill :/15.;-";0 bare hand contact with ready to eat foods or approved
11 HOlll·,)alternate method properlv fi)llo\\ed (APPROVED Y N )
6.Time as a Public Health ControL procedures &record,/Highlv Susct'llIiblc POl)lllations
ApproHd Source /16.Pastellri7cd food;,used:prohibitcd food not offercd
/'Pastcuri7Cd eugs used whcn required
",'/7.Food ,mel ice obtained li'om appro'cd >ourcc:Food 111
V good condilion.safe.and unadulterated:parasite Chemicals
de~tructinn
V ~.Food Recel\ed at proper temperature /17.Food additi,es;appro,ed and properly stored:\\a>hing Fruits
\/1/&VCl!etablcs
/Proteclion from Contamination /18.To,ic substances properly ideillilied.stored and used
./~[/9.Food S~parated &protected.pre,ented during food '\-,lter!Plumbing
preparation.stora!(e.di5pia}.and ta>ting
t;1/10.Food contaC_L..~L")~Ce~J~tur~~t ~Ckaned and I 19.Water li'om approved source:Plumbing installed:properIvISaniti/cd at ~(YPPlrL'tCI )eral·,~~'l !{1 bock flow de,icc
.11 II Proper dispOSlliOli~led.previously sen'co or II 20.ApprO\ed Se\\age/Waste\\ater Disposal Syslem.proper
reconditioned disposal
Priority Foundation Items (2 Points vio/atiolls ReI Itire Corrective Actioll with ill 10 daJ's
0 I "'"("R 0 I N '"C R
L'r..0(/0 Demonstration of Knowledge/Personnel t.":-.0 A 0 Food Temperaturc Controll Identification
T S ,_!1/S-•...•V 21.Per>on in charge pre,enl.demOI1>lration of kno\\ledge.(1/27.Prop"r cooling method u,ed:Equipment Adequate to
I and perform dlltie,1 Cenilied Food \,Ianager (CF\I)Maintain Product Temperature
Y..22.Fond Handler no unauthori/ed pcr<ons nersonnel V 28.ProP"r Date :'vlarking and di>l)osition,/'Safe Water,Rccordkeeping and Food Package 29.Thcrmometers prm ided.accurate.and calibrated:Chemical'
Labelinl!.j Thermal test strips
.//C3.HOI and Cold Water a,ailable:adequate prc%ure.safe /Permit Requirt'ment,Prerequisite for Operation
V 2-1.Required record,U\ailahl~fshellslock tags:parasite vr 30.Food Esta~liShment Permit (Currel1l &Valid)r/destruction):Packaged Food labeled
/Conformance with Approved Procedures /Utensils,Equipmcnt,and ,"endingmrr25.Compliance \I ith Variance.Specialilcd Process.and V 31.Adequate hand\\ashing facililies:Accessible and properlyHACCPplan;Variance obtained for speciali7ed y supplied.used •/procc::.sinl!methods:manufacturer instruction~
V Consumer Advisory )(32.Food and Non-food Contact surface>Clcat..hle.properly
-,/V dcsign~d.constructed.and lIsed
.{~6.Po,ting ol"Consumer Ad,Isorie,:ra\\or under woked \..V 33.'Ware\\ashing Facilities:installed.maintained,used!
food,(Di,elosure/Reminder'Buffct Platc)!Aller~en Label Service sink or curb cleaninl!facility pro'ided
Core Items (I Point)Violatioll .•Require Corrective Action NIIf t(l Exceed 90 Days or Next Illspectioll.Whic/tel'er Comes First
0 I N .'1 C H 0 I :-.'I c R
V J A 0 Prevention of Food Contamination U "0 A 0 Food Identification
T "S T vS
v':/34.No E,idence of It"ecl contamination.roclenLOlhcr \..V 41.0riginal cOl1laincr labeling (Bul~Food)
animals
-,///1/35.Personal Cleanlinc>s/cating.drinking or tobacco u,e ./Phvsical Facilities~'//36.Wipin~Cloth,:oronerl\"u~ed and stored V /4~.,",on-Food COI1l,lcl surfaces clean
"'v V 37.EI1\ironmental contamillalion vi i,/43.Adequate \cntilation and lightinl2::dC~lgnaled area')u~cd
V'3B.AnnrO\cd tha\\illl!method .,.,/4-1.GarhafIe and Refuse properly di,posed:facilitic>maintained
I Proper U,c of Utensils .~"45.Phy,ieal I:,cdllies Installed.mail1lained.and clean
J~IX"Utensils.e4uipmenl.&linen,:propcrl,L"ed.;'lOreel.~'/-16.T,lIiet Facilities:properly construcled.supplied.and clean
dried.&handled'In usc utcn;,jJ,;pmperly used
J /40.Single-en icc &single-usc articles;properly stored 47.Other Violation,
and used
Recehed by ...J~.~I<printElZ//</.J£lJfJ ~:::':~~~pCharge/Owner(signature)A./
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(signallm:)
Form EH-06 Re~9!2015 I
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STDI:\IO:\S FRWY ..R:\1607.DALLAS.TX 75207 21-1-819-2115 FAX:214-819-2868
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TEMPERATURE OBSERVA nONS r ~
Item/Location Temp Item/Location Temp Item/Location -Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT I-lAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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(sianature)y\j j r ,1 Samples:Y N #collected-IFormEH06(ReVised 09 2015)