HomeMy WebLinkAboutEASY SLIDER 2018.09.25Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\STE\I\IO,\,SFR\vY.,R\1607,DALL..S.TX75207 21-1-819-2115 FAX:21-1-819-2868,-_.
t/-I~1 z,::1 I~(\IV I Tim.:Ollt:_ALicense,Permit #I
L>l.Type
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Rl~k C3lcgor}Page +.or -~
Purpos of Inspectio :I -•I-Conlllliance r I 2-Routinc I I 3-Field InHstigation I I 4-Visit I I 5-0thcr TO~RE
Establis ~Ille:
1.1 lSI id&Lr I
(ontact,O"ner Name:
I
*:"iLlmber of Repeat Violations:__('",-'C"-.-,?\I ,/:\umbcr of \"iolations COS:--
Physical Ad ,C5~()l).,(')\!O i;I CiIYfo~ty:lj~f dej'~e/v"I Follo"-L1p:Ye,((1/\i ;\/0 (circle one)J
Out!not in compliance
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in-compliance :\0 ~not Ob~;\,A =not applicable COS ~correcled on siteComplianceStatus:l:"i R -repeat \I~~IMarktheappropriatepointsintheOUTboxforeachnumbereditemMark,,/.a chcckmark 111appropnate box for 1:\'.11."0.!'IA.COS !\1ark an asterisk'*.in a .'box for R
Priority Hems (3 Points)violatiolls Renlire Immediate Correct;"e Action 1I0ttO exceed 3 days
Compliance Status Cnmilliancc Status
0 I N :0;C Time and Temperature for Food afety R 0 IV 'i C RVN~VA 0 t:...•A 0 Employee HealthTS(F =degrees Fahrenheit)T S
,/I.Proper cooling tim~and temperature /V I~.~1anagement.food employees and conditional cmployees:,,,kno\\ledlLe.responsibilities.and reponinl!)(2.Proper Cold Holding temperature(.J 1'1'.J5"F)
1/11 13.Proper use of rc>triction and exclusion:;-';0 discharge from
./'l/cvc~.nose.and mouthi.-f/,3.Proper Hot Holding temperature{135'F)/P"eHnting Conlamination bv H:tnd5wi'./4.Proper cookinl!time and temperature ~I 1/1-1.Hands cleaned and properly washed'Gloves used properlv
:Py-5.Proper reheating procedure for hot holding (165°F in 2 1 ~
15.:-.iobare hand contact with ready to cat foods or approved
Hour5):uternate method properlv tollo\\'ed (APPROVED y ;-.;IV6.Time as a Public Health Control:procedures &records ./Hi!!hlv Susceptible Populations
Approved Source 1 16.Pasteurized foods used:prohibited tood not ofrered
Pasteurized eggs used when required
V 7.Food and iee obtained Irom apprOl ed source:Food int...V ViA good condition,::,af~.and unadulterated;parnsitl:jf}Chemicals
destruction
[,V R.Food Reeei\ed at proper temperature
~j/j 17.Food additi\'cs:appro\cd and properly stored:\-Vashing Fruits
./&Vegetahles
,/Protection from Contamination 1\1/IR.Toxk substance,properlv identified.stored and llsed
\"9.Food Separated &protected.prevented during food Waterl Plumbing/preparation.storage.display,and tasting /rv 10.Food eomact surfaces and Returnablcs :Cleaned and /19.'Water trom approved source;Plumbing installed:proper
/'Saniti7ed at ppm'temperature II backtlOl'device
"V II.Proper dispo,ition or retumed.pre\iously sened or V 20.Appro\ed Sc\\agefWastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points violatiolls Re.lIire Corrective ACTioll with ill 10 days
0 I ,'I 'i C R 0 I :-I 'i (",Rl,'i OV 0 Demonstration of Knowledgel Personnel l :0;0 A 0 Food Temperature Control/ldentilicationT./S _I ~S
,/21.Person In charge present.demonstration of knowledge.V 27.Propcr cool ing method used:Equipmem Adequate to/',/and pertorm duties/Certilied Food \Ianager (CF\I)[/Maintain Product TemperatureIv22.Food Handler no unauthori/cd persons/personnel ;""8.Proper Date Marking and di,position"-Safe Watcr.Rccordkeeping and Food Package V 29.Thermometers provided,accurate,and calibrated:Chemical!/Labeling ,/Thermal test strips
\..../[/3 Hot and Cold Water a\ailable:adequate pressure,safe ./Permit Requi,.ement~eqt~site for Op~ration
V 2.J.Required records a\ailable (shellstoek tags:parasite .\1'"30.Food ~stablishll1cnt per\m((/:ur ~~n I')(/t/t/destruction):Packaged Food labeled en~~I
Conformancc with Approved Pro,'edures "-1 /'Utcnsils,Equipment,and Vcnding ,m IfV?$.Compliance IIith Variance.Specialized Process,and \1'11'r-/a'(Adequatc han~~cilities:Accessible and properlyHACCPpian:Variance obtained for specialilcd \.-proccssin!!methods.:manufacturer inSlruction~h..supplied.used,.V::>
~
Consumer Advisory
/j 32.Food and Non-Iood Contact'>urfaees cleanable.properly
designed.constructed.and used
~
26.Posting of Consuma Advisories:ra\\or under cooked ./33.WarcIVashing Facilities:installed.maintained.uscdi
roods (Disclo<;ure'RemindcrfButTet Plate),AllerQen Lahel Service ,ink or curb cleaninl!racility provided
Core Items (I Point)Vioilltiolls Require Corrective Actioll .\'otto Exceed 90 Day.or "'ex/lllspecTioll ,IHlic/,el'er Comes First
()I N ...C Il 0 I ;\...C RVN0,>0 Pre,'cntion of Food Contamination t:...0 A 0 Food IdentificationTSTS
••..../V 34.~o E\idencc of Insect contamination.rodent other V 41.0riginal conrainer labeling (Bulk Food)1,/animals /(/1/35.Personal Cleanliness/eating.drinking or tobacco u\e Phvsical Facilities-V 36.WipinQ Cloths:propcrlv used and >tored .r 4~.'ion-Food Contact surfaces clean
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37.Em ironlllental contamination ./43.Adequate ventilation and lilLhting:designated areas used.r 3g.Appro\'ed thall ing method ,/4.J.Garba!!e and Refuse properly disposed:facilities maintained
/ProDcr Use of Uknsils /F Ph,sical t:lcilities installed.maintained.and clean
39.Lten>ils.equipment.&linens:properl,used.stored.V .J6.Toilet Facilities:properly constructed.supplied.and clean
/"dried.&handledl In usc utensil,:properly u>ed Iv
/"0.Single-ser,ice &single-use articles:properly stored 47.Other Violation>and used
Receind by:~lAA~~Print:
~JAJ,{~/y"~
Title:Person In Charge/OwnerIsignalure)~-"I
Inspected b~
~n4L~(~\!)~fiX \J Busine~s Email:
(~lgn3turc)I
Form EH-06 (Revis.d 09-015 \~
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STE.'H'IO'iS FRWY.,R:\1607,DALLAS,TX 75207 214-819-2115 FAX;214-819-2868
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I "TEMPERATURE OBSERVA'r10~S (,'-'
Item/Location ~-Temp Item/Location Temp Item/LoC'ation Temp
OBSERV ATlO~S A.~D CORRECTIVE ACTIONS
Item AN I SPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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Received b~iA''AljtNV'?'I,Print:
~\"J\~S Title:Person In Charge/Owner(signature)",,
Inspected by:(W'\Vl6lll~7Jn-h h~t ,L~J(signature)./Samples:Y N II collected
Form EH·06 Revise(09·2015 -