HomeMy WebLinkAboutGERALD FORD STADIUM 2018.09.07Dallas County Health and Human Services -Environmental Health DiViSiO~~(\\)~
Retail Food Establishment Inspection Report ~
2.177 \.STDL\IO\S mwy ..It\1 607,DALLAS,'IX 75207 21.t-SI9-21IS FAX:21.t-SI9-2868 lgrf\..
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Timc Ill:I TiJ11~out:1 License Pamit ,.b 18 .•II oo)l1lJ7 I Est.r)pc I R"J,.Category Page L of (}-...
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Purpose of Inspcction:I t-Comlliiancc I'><I 2-Routine I 3-Ficld Investigation I J 4-Visit I I 5-0tIlcr TOTAL/SCORE
E~r~vramro rn ktrJ\\lWl I c~Or/~"atl1e~nJJ5ott I
*\ulllher of Repeat \'iolations:__(0./\ulllhel'of \'iolatiol1'COS:--
PI~jjl)cssOwrt
,
I CfI~lW?[~rt:1 ~ttlip Code:I
Phone:Follow-up:Yes
"h/~o (circle ol1e)
Compliance Sta~,,:Out =not in compliance IN":in com~iance NO ~not obsen ed NA ~nut applicable COS =corrected 011site R =repeat violation
Mark the appropriate points inthe OUl'box for each ntlmb~rc-ditem Mark 'w'"a checkmark in appropriate box lor IN.1'0.NA.COS Mark an asterisk'*.inaoprooriate box for R
Priority Items (3 Points)vililation.~Rt!uire Immediate Correcti"e Action IIot to exceed 3dap
Compliance Stattls Cumllli.nce Stalus
0 I N "C Time and Tcmperature for Food Safety R 0 t N "C R
U N 0 A 0 U N 0 A 0 Employee Health
T
_
S (F =dcgr~es Fahrenheit)T S
V I.Proper cooling tim~and temperature j I~.tvlan,lg~lllent.I()l,d employees and conditional employ~es:
/klHm leduc.rcsponsibil ities.and renortine
of 2.Proper Cold Holding temperaturc(.\1 'F 45'Fl ,j 13.Proper use ofrestrietion and exclusion::--Io dtscharge rrom
v eves.no..:;e.and mouth
i/1./3.ProDer Hot Holdin"tcmperature(1J5'Fl ,./Preventin[!Contamination hv Hands
r/1./4.Pr0pcr cook in!..!.time and temperature IV 1/14.Hand;cleaned and prooerlv \\ashed!Glo\'es used pronerlv
1/1./5.Proper reheating procedure l'orhot holding t 165°F in ~~
15.0.'0 bare hand contact with ready to eat t'ood,or approved
Huurs)alternate method properlv followed (APPROVED y r.;)
II 6.Time ,"<lPublic Health Control:procedures &rec0rds /Highly Susccntihle POllulalions
Approvcd Suuree 1 16.P,,,teurized roods used;prohibited rood not ol'lercd
Pnstctlrized Cl!1!S used \\'hen required
v-7.I:oocland Ice obtallled from appro\cd source:Food in
rl/good c{)llliitioll.satt:.and ulladuiter3ted:pnr3~itl.!Chemicals
dl.!~tnh:tioll /
,I 8.Food Rec~i\ed at proper temperature -r {'17.Food additives:approved and properly stored:Washtng Fruits
&Ve~etables
Protection from Contamination ./IX.Toxic ,ubstance<rroperlv identilied.stored and used
.;9.Food Separated &protected.prevented during l'ood Waterl Plumhing
I.•••orenaratioll.<:;t0ra!!c.di~Dby.and t:lstillJ:!
vi 1/10.Food contact surlace,and Rdurnahics :Cleaned and .;V 19.Water from appro\'ed source:Plumbing installed:proper
Sanitized at nnm/kmpl.!r:ltlire back flow del'ice
J II.Proper disposition otretumed,previously served or I 20.ApprO\cd Se\\,age/Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points violations Ri""ire Corrective Actioll with ill 10 da)'s
0 t ":;C R 0
~'
'\('R
V N~A 0 Dl'monstrati()l1 of h:lIowlcdgel Pel'~""nel l 0 A 0 Food Temperature Controll Idcntification
T S ,_!,S
~V ~I Pl.!rsonin charge present.dCJ1111nstralionof know\t:dgc!.V -:C7.Proper coOllllg method used:Equipment Adequat~to
and perform dutiesl Certified Food '''Ianaeer (CFyll Maintain Product Temperature
"~"Food Handler no unauthori7ed persons!nersonncl ~V'~X.Proner Date "'arkin~and disl)osllion-_.
/
Safe Watcr.Rccordkceping and Food Package 7 I ~9.Thermometers prO\ided.accurate.and calibrated:Chemical
Labelin~Thern1al test strips
V 1/23.Hot and Cold Water available:adequate pressure,safe /Permit Requirement,Prerequisite for Operation
1/2-1.ReqUired record,availahle ("hellotuck tags:parasite If 30.Food Establishment Permit (Current &Valid)
destruction):Packaucd Food labeled
Conformance with ApprOI'ed Procedures t:tcmils,Equipment,and Vcnding
11 25.Compliance \\ith Variance.Specialized l'roc~ss.and 1/
HACCP plan:Variance obtained for speeiali7cd I 31.Adequate hand"ashing facilities:Accessihle and properly
proce'lsin!..!methods:manufaclurer in5trllctinn~1/supplied.used
Consu mer Advisory .;II 32.Food and "ion-food Contact surfaces cleanable.properly
~desig.ned.cnnstruckd.and used
vi 26.Posting of Consumer Ad"isories:raw or under cooked ¥33.Ware\\·a,hlt1g Facilities:installed.maintained.us~dl
f'oods rDisclostlrefReJ11indcr/Bufict Platc)'Allerl!en Label Service sink or eurh cleaning f'lcility pro'ided
Core Items (I Point)ViolariO/I.YReQui,.e Corrective Actio"Not tl1Exceed 90 Da)'.~or Next brsoecrioll,W/ric/re"er Comes First
0 (N N C R 0 (N N C R
N ?A 0 Prevcntion of Food Contamination U N J A 0 Food Identification
T S T S
.)/_
34.;-';0 E\idence or Insect contamination.rodenL'other J 41.0riginal container labeling (Bulk Food)
animals
V/35.Pl.!rsnn~tICle3nlll1l.!ss/caun~.drinkim!or tohacco uSe.!/Phvsical Facilities.V ~16..WiI,inu Cluths:pr(1perlv used and store,••_,.,V'"4C :-ion-Food Contact slIrbees clean
rx._1/37.iln\ironmental contaminatic'n ~"'Tii¥1A(~/1'Vu V 1/43.Ade(tllat~ventilatIOn and li~l1tinC!:dcsiunated areas IIsed
"3X.APP!'(HCd tha\\in"method U-J-wl((lII.r"·'1/,r,V,4-1.Ciarha"e and Refuse properly disoosed:facilities maintatlled
/ProDer (j~c of Utensils 1/I ..15.Ph"ical facilities installed.maintained.and clean
~7 39.Utensils.equipment.&linens:properly uscd.stored.,,~v 4(,.Tuilol F3ctlities:properly constructed.supplied.and clean
dried.&handled'In us~utensils:nrooerlv used ,J/
--.;40.Single·service &single-usc article;,:properly st('red 1/47.Other Vi"lations
and u,ed I)
Rccei\'cd by:A t/4/1'..,4'~~!-Print:t(lP'r..l(l ~'I(\~(Wd~o(\
Title:Pcrson In Chargel Owner
(signature)
InSpe~~?:tf'j J --.,(l
Print'Business Email:
(:-'I~natLl -.,......-~,A .-...,"
<M...,..("~_nh (Rpvi<pri ~I /.,.-~~--.....r ,"V',!/[/!~ya'tlo""J I\.'.J f..pAWn--t·le1 :1<.--~"~
Dallas County Health and Human Services-Environmenta!Health Division 'JI~l\j
Retail Food Establishment Inspection Report ~\~
2377~.STDt:\IO:'llS FRWY.,R:\I 607,DALLAS,TX 75207 21.t-SI9-2115 FAX:21.t-819-2868 \12 VI ~
Item/LocationTempItem/LocationItem/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN
Number NOTED BELOW:
Title:Person In Charge/Owner
Sam les:Y N #collected
Temp