HomeMy WebLinkAboutDIVE COASTAL CUISINE 2018.09.14Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377;\.ST[\I:\IO:\"S FRWY ..R:\1607.DALLAS.TX 75207 21-t-819-2115 FAX:21-t-819-2868
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R,;k Cmegory Pagc 1-of~~
Purr os of hisl cetion:I I I-COlllpliance I VI 2-Routine I 3-Ficld Invcstil!ation I I 4-Visit I I 5-0tht'r TO~ORE
Establisl ncl :>Jalllc:(rr ~)\l)I (lllC;;"J~ontacLOI\ner :lC:I
*\lImher of Repeat Violations:__«I'i\l ,/;\lImber of Violations COS:--
Physical i\ct:~4l)\_(I'(,/.
Il~~UtJ:Lt~i~~o~~
I Follo\\-up:Ye,
l'•••.~~n~l~;\0 (circle one)
COllllllianec Statu.:Out =not in compliance 1:>1=in comp~~;\0 =not ob.en cd ."IA not applicable CO corrected on site R =repeat ,iolatio}.../
Mark the appropriate points In the OUT box lor each numbered item ...,/.a check mark in appropriate box lor li'I".I\O.:'>A.COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violatiolls Re lIire Immediate Correctil'e Actio"1I0ttO exceed 3 dars
Compliance Statu,COlnPliance St:otus
()I N ;0\C Time and Temperature for Food Safety R 0 I N "C R
1I N J A 0 t';0\",0 )-0 Employee Health
T ~(F =degree,Fahrenheit)T j s
/I.Proper cooling time and temperature //I".'ylanagcmcnt.food cmployecs and conditional cmployees:V /kno\\ledue,respon~ibilities.and rcportil1~
V~".Proper Cold Holding temperature(4 I°FI .j5'F)tr 13.Proper usc of restriction and nclu"ion:~o discharge from,.,/c\es.nose.and mOllth
VV 3.Proper HOI Holding temperature(135'FI /Pre,en tin!!Contamination bv Hands
i//.I.Proper cookin!!time and temperature V /14.Hand"cleaned and properly washed;GlOves uscd properlv
;I 5.Proper reheating procedure for hot holding (I65T in 2 'J 15.No bare hand contact with ready to eat toods or apprmed
Hours)/alternate l11ethod propcrly followcd (APPROVED Y "i )
'.)'6.Time '"a Public Health Control:procedures &rccords /Highlv Susceotible Pooulations
Approved Source vi 16.Pastcuri7ed foods used;prohibited food not offered
Past~lIriLed c!.w:sused \\hen required
~
7.I'ood and icc obtallled frol11appro\ed source:Food in /..good condition.sak.and unadultt!ratc.:d;parasite Chemicals.//'de~trllctintl
:I /X.Food Receil ed at proper tcmperature V /17.Food additives;approvcd and propcrly stored;Washing Fruits
&Ve~ctables
/Protection from Contamination /18.Toxic suhstances properlv identified.stored and used
:,/9.Food Separated &protected.prevented during food I \-\-aterl Plumbing
preparation.storal!c.displa).and tasting j
I~10.Food contacJJ'r~~Rctuttles,:\Ieaned and Vt,/1 19.Water ti'OIn appro,ed source:Plumbing installed:proper
1/Sanitized at .(m'J,dnpcllllrl L-(~nl(~J backtlolV del ice
I I I.Proper disposition otreturned.prtio~lerved or J 20.Approved Sewagc!Waste\\'ater Disposal System.proper
reconditioned \)y\I\..b disposal
Priority Foundation Items (2 Points)violations Rl!~lIire Corrective Actiollwithill 10days
0 I~"C I{0 I N "C R
l'N ,\0 Demonstration of Knowledgc!Pcrsonnel l "o /A 0 Food TemJleratllr~Control/Identification
T 2....-T ./s
1/21.Pcr~on in charge present.demonstration of kno\\'ledg~J /'27.Proper cooling mcthod used:Equipment Adequate to/vandperlormduties!Certified Food ivlanal!er (CF\tI)~i\laintain Product Temperature
'X.12.Food Handler'no llnauthori7ed persons!personnel l.X V 28.Proper Date ;\Iarking and disposition
/J
Safe Water,Rccordkeeping and Food Package
(..;V 29.Thermometer,provided.accurate.and calibrated:Chcmical
Labelin!!Thermal tc,t strips
/V ~,Hot and Cold Water a,aiJable:adcquate pre,Sllre.safe Pern It Requirement,Prerequisite for Opcration_J.,
/24.Required records available (shellstoek tags:para>ite v1 30.~ojlEst Ib~t1}f11'1Currel1l &Valid)J destruction):Packal!ed Food labeled
/Conformance \\ith AI)ProYCd Procedures -(fte,iSiI~,J::'quipment.and \'cndingI-n I~25.Compliance with Variance.Specialized Proce>s,and 3 I.Adequate hand\\ashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized
/supplied.used ~\.D\--t \.......\+e ~/.processinc methods:manufacturer instructions
/Consumer Advisory i/'/V'32.Food and Non-food Contact surfaces cleanable.properly
design cd.constructed.and us~d
vi 26.Posting orCO'NtmCr Ad,isories:ra\\or under cooked V 33.Warc\\ashing Facilities:installed.maintained.used!
foods (Disclo,urc ReminderfBuffct Plate)!AIJcr~en Label ..1 Scn ice ,ink or eurb cleaning facility prOl ided
Core Items (I Point)Violatiolls Reqllire Corrective Actioll Not to Exceed 90 Dol'S or !Vextlllspectioll.WI,icl,e"er Comes First
0 I N "("R 0 I :..",..c R
U 0 A 0 Pre"cntion uf Food Contamination t.:N OJ''0 Food Idcntific:otioll
T /s T S
IV::~/3.1.l'io E\idcncc of irbect contamination.rodentfother /.I I.Original container labeling (Bulk Food)
animals
"///35.Personal Clcanlincss/eatin~.drinking or tobacco use I Physical Facilities
IV /"36 .Wipin~Cloths:properly used and stored ./1 42.,",on-Food Comdct surfaces clean
.//37 .En\ironmental contamination //43.AdelJuate ventilation and lighting:de;,i~natcd area,u~ed
./3~.Approl cd thall in~method j 44.Garbage and Rcli.tse properly disposed;facilities m;li'1tained
/Proper Usc of Utemil~'x .IS.Physical facilities installed.maintained.and clean I...:..l ~.:I 'A
r/39.Ctensil,.equipment.&lincns:properly used.'tored.J 46.Toilet Facilities:properly constructed.supplied,and clean,dried.&handled In u"e uten>ils:nronerl,,~\
V 40.Single-7}ngIC~prOperlY stored l 47.Other Violations
and u,ed
Reccived by:(1 /I/~Print:J \c;"Y (~~~\Titlc:Person In Charge/Owner
(sigllalure)~-....,,,
Inspected ~'1)<\\Im:~~l.,t1!'-VL/a Print:Bu'\illc~s Email:
(slgn,ltUft'),I 1'1 ~
Form EH-~9 9~J.g;t5 ~-~:J.:_/.,r:HI f"I/'.,(1,t:-'I k.\JP/(V'tj i/;.,J....'"
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'i.STDnIO;\'S FRWY.,R:\I 607.DALLAS.TX 75207 21-t-819-2115 FAX:214-819-2868
TempItem/LocationTempItem/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEE:-.IMADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number :-.IOTED BELOW:
-
Title:Person In Charge/Owner
Sam les:Y N #collected
Print:
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