HomeMy WebLinkAboutCORNER BAKERY CAFE 2018-09.10~rOccJ bor-ne.J._lLrt~SS -}t
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STE\L"\IO"\S FRWY.,R:\1607.DAI.LAS,TX 75207 21.t-SI9-2115 FAX:21.t-8I'1-2868
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Timc 111:I Tim~out:I Liccll,e Permit :1
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RI~"C31~gnrJ Pag~of ;-
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Pu{pose of Inspection:I I I-Comnliance I I 2-RouHne 1..><'1 3-Field InH;'sti!!anon '\1 I 4-Visit I I 5-0ther TOTAUSCORE
;1l~Snrlrr;l1t;nn K0ill CnJ_Q_,I r~l~~,tv~~c:
---r *\ulI1ber of Repeat "\iolatiol1s:__J/,(\II111ber of Violations COS:__
I~2Y,e;V(9--6~L>r1)'PI (17n J:M CiTIftlas DaJ !asl.li~rthlP!l~-ob8-11 0 I I Foll,l\\-lIp:Yes
No (circle one)
Compliance Status:Out =not in ompliance IN -in compliance ;\0 =not ob;e"cd X\-not apphcable COS =corrected on site R -r"peat ,iolation
Mark the annronnate noints 10the OUT box lor each numbered item Mark ,,('a checkmark 10,,,,nronriate Pox for 1-',(';0.:-IA.COS Mark an asterisk'*.111 aporooriate box for R
Priority Items (3 Points)violations Re uire IlIIlIIcdi(l(e Correcti,.e ActiOll lIot to exceed 3 days
Conlllliance Status Comoli:mcc Statu,
0 I N :-;('Time and Temperature for Food Safety R 0 I :'I "C RVN0A()L :-0 0 Employee HealthTs(F ~degrees Fahrenheit)T s
I.Proper cooling time and temperature 12.Ylanagcment.lood employees and conditional employees:
kllo\\leduc.rt!sPol1~ibilities.and reportinu,Proper Cold Holding temperature(41°F 45'F)13.Proper usc of restriction and e,clusion:;-':o di,charge from-.
evc>.nosc.and mouth
3.PalDer Hot Holding tempcrature(135'F)Pre\'cntin!!Contamination by Hands
4.Proper cookim!timt.:and temoeralure 14.Ilands cleancd and properly wa,hedl Glo\cs u;ed orollcrl\'
5.Proper reheating procedurc f,)!'hot holding 1165<F in 2 15.No bare hand contact with ready to cat foods or approved
Hall",alternate mcthod properlv tllllo\\cd (APPROVED Y N )
6.Time ",a Public Health Control:llrocedllres &record,Hi"hl\'Susceptible POilUlations
Apprond Source 16.Pastcuri7cd loods used;prohibitcd food not offered
Pasteurized C!!I!Sw,ed \\hen reQuircd
7.I ood and ICCohtained from apprO\ed ,ourcc:Food in
gO(ld condition.~atc.and unadulterated:para~ite Chcmicals
(k~tructlon
x.Fo,)d ReccI\cd at propcr temperature 17.Fuod additl,c,;appro,ccland properly storcd:Wdshing Fruits
&Ve!.!etahles
Protection from Contamination IR.Toxic ,uhstances propaly identilied.stored <lndused
9.Food Separated &protected.pre\entcd during food \-\-aterl Plumbing
oreoaration.stora!!e.di'J)lav.and tasting
10.Food contact ,urfaces and Returnables:Cleancd and 19.Ivater from appro\'ed source;Plumbing installcd:proper
Saniti/ed at nom,telllDcralure back flo\\'de\icc
I I.Proper disposition of retumed.pre,lou,l)-sen cd or 20.Appro\cd Se\\age \Va;te\\ater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Pointsl violations Require Corrective Actio/l with ill 10 daJ's
0 I :'I "r R 0 I ~"('RL'r;0 A 0 Demonstration of h:nowledgcl Personnel L :-0 A 0 Food Temperature Cantrall IdentificationTS--T s
21.Per~on in chargl.?presenl.demonstration of kno\\ledge,27.Proper cool ing mcthod u,ed;Equipment ,\dequate 10
and pcrform dutiesl Certilied Food 'vlana!.!cr (CF\I)Maintain Product TenlDcrature
00 Food Handlerl no unauthorized Dcrson;J oc"onnel 28.Prooer Date 'vlarkinl!and di,po,itioo
Safe Waler,I~ecordkeeping and Food Package 2,).Thermometcrs prcn iclcd.accuratc.and calihrated;Chemical
Labelin!!Thcnnal te,t'trios
0'Hot ancl Cold Water a\ailable;adequatc pressure.safe Permit Rcquirement,Prcrequisite for Opcration_0.
24.Requircd records available {shelbtock tags;parasite
3D.Food Estahlishment Pcrmit (Current &Valid)destruction):Packa~ed Food labeled
n r I
Conformance with Approved Procedurcs Vtl'nsils,Equipment,and '"ending
25.Compliance \\ith Variance.Speciait/cd Process,and 31.Aclequate hand\\ashing faci lities:Accessible and properlyHACCPplan:Variance obtaincd for speeiali7ed
oroccssing methods:manufJcturer in~trllction:)suppl ied.u,ed
Consu mer Advisory 32.Food and '\.on-f00d Contact ,urfaces cleanablc.properly
designed.construetcd.and used
26.Po!)ting ofConslIl11cr Ad"ison~~:ra\\or under coo"ed 33.\Varc\\[l:,hing Facilities:installed.mUHllaincd.lIsed;
food,(Di,closure/Rcminder'BuITet Plate)!Allef!.!~n Lahel Sen ice sink or curb eleanin~facility prO\ided
Corr Items (I Point)ViolaTiollS Reauire Corrective Actio/ll\'ot TOExceed 90 Days or Vex/lnsoectioll,JH,iclrel'er Comes First
0 I N "('R 0 I 1'1 "C RUN0A0Prc,ention of Food Contamination L "0 A 0 Food IdcntificationTSTs
34.:"0 E\Idence of In,cct c0nt3m11)aI10n.rodent,other 41.0riginal container labeling (Bulk Food)
animals
35.P~rsonal ClcanlinesS/eatinu.drink11)g or tohacco usc Ph,-sical Facilities
36.\\illin"Cloths:pr011erl,u'ed and ;tor~d 42.'\;un-Food Contact surfaces clean
37.En\ironmcntal contamination -u.Ade(]uatc \cntilation and liuhtinl!:de':'I!.!Il;:llcd drca~lI'lcd
38.ApllrO\ed tha\\in!!method 44.Ciarhal!c and Reli.l,e Dropcrlv di;ll",ed:IClcilitic,maintained
Proper Cse of Vtemil,45.Phvsical faciitties installed.maintained.and clean
39.Lten>il,.cql11pmcnt.&Iinelb:properly u>cd.>LOred.46 r(lilet Facilltic,:properly constructed.,upplied.and clean
dried.8:handled'in usc IItensils:nroncrl\[hed
4(J.Singl~-scn icc &,ingie-lisc artlclc>:p1'llperl)-stored 47.Othcr \'iolatlon5
and llsed /'\~!
Retch cd by:10 kr1 Print·/),~~TI Ac~crr.~itle:Person In Charge/Owner(signature)'I..I '-j...:t
InsM~KSH P'~/O 1 _A_;;_-l_.t:riV~~QY1 7 ~<if)f.~.~~~'El1lail:('~"II I 'O.fJi
Form EH-06 cr-.::~"0-2'"'>()7 0 \J I I
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377l'i.STDI:VIONS FR\VY .•R:V1607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
License/Permit #Pagc_cf _
Item/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONS ,.
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number OTED BELOW:
~.
Sam les:Y N #collected
Title:Person In Charge/Owner
FOODBORNE ILLNESS REPORT
C_;/JLtL,D)AJ rt?-f 7h~CI'j ~/JttUJ5 ~/<4 /70J?E5 cR/L/6 70'-ef~
F~OdFacility FoodborneIllness RepoVleu S q o,JI')
Complainant name 0Thc-a//7£NUB5?t Facility name:Wr/7E/'l_!i4/rD?Y
'//I 7HomePhone:eX/7-70f,_8tJ89 Work Phone:_
Address of complainant:
Others in party?(Include names and addresses;use back of form if necessary)
Onset of Symptoms Date:,Sept IS+-!B Time:~_~~__,_qQ..c,c---v---)
Symptoms:(please check all that apply)
Nausea Diarrhea Fever Blurred vision
Vomiting Dizziness Headache Abdominal cramps \
Other:_____;J2::::...:u.::::::...;'J~-<·{).~~•••.--=c._.f"E:...!....:::...:..:/)=--_Sl_..!._Y}_LA;_"7....:._077~E=--_~----''--L-Ii..:::::v~/--=s(:....::._u..:......:W::....::~~WL...!G"'"""~(,......\a-!(-'-)n~h~i.u.\'Y\~O!..l..<:cA~_J7
~
Medical treatment Doctor/H9,.spital:rJ I L!_~17 -(Jq,ISe&~~'fV--U+'I\~/
-?res-\v~Hol.lou)r32 15 RuJ~lo(J]Hi J(diU.~7(0 1-<02 70
Name Address
Suspect meal:Y4 Uid-Ch ,'c4'('\(~.l.
Location:8lidD K-eston R7fA Dc
Time &Date:tlt.(J c21S4 ~~t:lOa ('()
Identification:(brand name,lot number)._
Phone
Description of meal:_
Leftovers:(Refrigerate,do not freeze)
Other foods or beverages consumed before or after the meal:(date,time,location,&
descriptiOn),_
Other agencies notified:(Agency,Person to contact,Phone)
Remarks:_
Report received by:Ii.(J17/W;:J5 Date:9''--/0-/8
...---I
Referred to:I eUfJ --e 4)\JUdh-
Time:1//30 ~l'
B1
Corner Bakery Cafe -Dine-in Menu Page 5 of 11
FRESH SALADS
SANTA FE RANCH (260 -510 CAL)
All-natural chicken,fresh corn salsa,diced tomatoes,cheddar cheese,tortilla strips and avocado ranch
dressing on iceberg and romaine lettuce.
CLASSIC CAESAR (310 -620 CAL)
Crisp romaine lettuce,shredded Parmesan and homemade spicy croutons with our classic Caesar
dressing.Add all-natural grilled chicken for an additional charge.
ASIAN WONTON (250 -510 CAL)
All-natural chicken,edamame,cucumbers,red bell peppers,carrots,green onions,cilantro and crispy
wontons with ginger soy dressing on mixed greens and cabbage.
CHOPPED SALAD (420 -840 CAL)
All-natural chicken,applewood smoked bacon,avocado,bleu cheese,tomatoes and green onions tossed
with iceberg and romaine lettuce and our sweet and spicy house vinaigrette.
HARVEST SALAD (400 -800 CAL)
All-natural chicken,field greens,green apples,toasted walnuts*,cranberries and bleu cheese with raisin
pecan sweet crisps*and balsamic vinaigrette.*contains nuts
SPINACH SWEET CRISP (240 -480 CAL)
Baby spinach,freshly sliced strawberries,oranges,grapes,cranberries,green onions and creamy goat
cheese with raisin pecan sweet crisps*and strawberry vinaigrette.Add all-natural grilled chicken for an
additional charge.*contains nuts
SIGNATURE SANDWICHES
ROAST BEEF&CHEDDAR (550 CAL)
Roast beef,cheddar cheese,lettuce,tomatoes and cracked pepper balsamic mayo on focaccia.
BBLT (740 CAL)
Made with six thick slices of applewood smoked bacon,tomatoes,leaf lettuce and our very own cracked
pepper balsamic mayo on Mom's white toast.
D.C.CHICKEN SALAD (580 CAL)
https:llwww.comerbakerycafe.com/menu 9110/2018
Corner Bakery Cafe -Dine-in Menu Page 6 of II
With roasted red peppers,arugula and basil drizzled with balsamic vinaigrette on a baguette.
HAM &SWISS (700 CAL)
Smoked ham with shaved red onions,tomatoes,Swiss cheese and stoneground mustard-mayo on
baguette.
UPTOWN TURKEY AVOCADO (730 CAL)
Smoked turkey breast,applewood smoked bacon,avocado,lettuce,tomatoes and mayo on whole grain
harvest toast.
CHICKEN PESTO (750 CAL)
All-natural chicken,arugula and tomatoes with our sweet and spicy house vinaigrette and pesto*mayo
on a baguette.*contains nuts
ALBACORE TUNA SALAD (610 CAL)
With lettuce and tomatoes on whole grain harvest bread.
PANINI
RUSTIC ITALIAN PANINI (1010 CAL)
Salami,pepperoni,ham,provolone,pepperoncini and roasted tomato with pesto*vinaigrette on
sourdough.*contains nuts
CLUB PANINI (850 CAL)
Hickory smoked turkey breast,applewood smoked bacon,cheddar cheese and tomatoes with a touch of
mayo on grilled sourdough.
CALIFORNIA GRILLE PANINI (710 CAL)
A vegetarian mixture of grilled zucchini,marinated artichoke hearts,roasted tomatoes and pesto with
fresh spinach and provolone cheese on whole grain harvest.
MEATBALL PANINI (830 CAL)
All-beef meatballs and provolone cheese with marinara sauce.
CHICKEN POMODORI PANINI (780 CAL)
All-natural chicken,fresh basil and spinach,oven-roasted tomatoes and provolone cheese with pesto*
mayo on grilled sourdough.*contains nuts
https://www.comerbakerycafe.com/menu 9110/2018
Corner Bakery Cafe -Dine-in Menu Page 5 of 11
FRESH SALADS
SANTA FE RANCH (260 -510 CAL)
ROAST BEEF&CHEDDAR (550 CAL)
Roast beef,cheddar cheese,lettuce,tomatoes and cracked pepper balsamic mayo on focaccia.
BBLT (740 CAL)
Made with six thick slices of applewood smoked bacon,tomatoes,leaf lettuce and our very own cracked
pepper balsamic mayo on Mom's white toast.
D.C.CHICKEN SALAD (580 CAL)
https:llwww.comerbakerycafe.comlmenu 9/1012018