HomeMy WebLinkAboutHIGHLAND PARK HIGH SCHOOL 2018.09.19Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STE:lL\IO~S FRWY .•R.\1607.DALLAS,TX 75207 21.t-819-21IS FAX:214-819-2868
/\I /)Da~i0 ~[Jl\~n I Time out:A Licensc;Permit H I Est.Type Rt::,k Catcgul":'Page _.__of _L_
Purpose ~f Insp~·tion:....j I-ComlJliance I .A 2-Routine I I3-Field Invcsti(!ation I I 4-Visit I I S-Othl'r TOTAL/SCORE
E~l\l[~r~;L~c~rG(~~~''--h 11:1~~~t~;~~ornerName I *,\umbe,-of J~epeat \-iulatioI1S:__
,;'Number of Violarions COS:--_(1)PhYSiCal~l.r:,,:f--y\"¥'1 ',1\\"I Cit~:IN»~}7 {b~lOne Follow-up:Yes.~7(")
No (circle one)~Compliance Status:Out =not in compliance IN =in compliance 1\'0 =nol obsm'ed NA =not applicable COS =corrected on site R =repeat violation -Mark the a~~ropriate poinL,in the OUT box tor each numbered item Mark 'w"a checkmark in .Doropriate box for 1:'1.1\'0.NA.COS Mark 3n asterisk'*'in appropriate box for RPriorityItems(3 Points)violatiolls Re'llirl'Immediate Correctil'e Acti"n Iwtto exceed 3 daysComplianceStatus
Compliance St.tus0IN~c Time and Temperature for Food Safety R 0 I N "C
R
U 1'1 O[/"0 t:N ()A 0 Employee HealthTS(F =degrees Fahrenheit)T -S/l)ropcrcooling time and temperature
/12.Management,food employees and condllional cmployees:\1 (/
knowledge.responsibilities.and reportin!!1/"'~.Proper Cold Holding temperature(.J 1°F'.J5'F)
/I.l.Proper use of restriction and exclusion:No discharge (rom/
e\es.nose,and mouth,
./V 3.ProDer Hot HoldinQ tenltJcraturei 135CF)
Preventing Conlaminalion by Hands,;/4.ProDer cook in!!time and temperature ./I I.J.Hands cleaned and properly washed,Gloves used properly11LX5.Proper reheating procedure for hot holding (16SCF in c )15.No bare hand contact with ready to eat foods or approvedHouc,)
altematc method properly followed (A PPROVED Y N )IV'\JI 6.Time a,a Public Health Control:procedures &recorris -
Hi!!hlv Susceptible POllulalions~/Approved Source A 16.Pasteurized foods used:prohibited food not offered/
PasteUrized e~!1!Sused when required1.,11/7.Food andi~om apprOled source:Food in
'/good conditi 1.safe.an rnadulterated:parasite
Chemicalsdestrllctil11l
/R.Food Rccerl ed at proper temperature -1 ~Od additiws:apprOved and prrrlY stored:Washing FruitsV/
letanles ,I /Protection from Contaminalion IX '"••••1R.Toxic substances nropcrly idetti ticd.stored and used1"1:V •....f/9.Food Separated &protected.prevented during food
Walerl ""mbingnreparation.storage.disolay.and tasting
(•...V V In.Food COnlaCr 'ft»<;'15,~,Re:t-Oes,{Nned and I /V 19.Water from approl·ed source:Plumbing installed;proper/Sanrlfzed at I }Ppr"tempe,t n{,:,1 backflow device-tI I I.Proper disposition of retumed.previously served or
./20.Approved SewagclWastewater Disposal System.properreconditioned
disposal
Priority Foundation Items (2 Pointsl violatiollS Rt"uire Corrective Actioll with ill 10 days0IN~C Il 0 I ;-I :-;C R
U N ~A 0 Demonstration of Knowledgel Personnel lJ N 0 A 0 Food Temperature Control/IdentificationTS
T 5VV21.Person in charge present.demOllstralion of knowledge,V 27.Proper cooling method used;Equipmelll Adequare to1/and perform duties!Certified Food Manager (CF\.I)/'.)..tS'jlllain Prnduct Temperature./22.Food Handler!no unauthori7ed personsl personnel 1)(.V 28.Proper Date :Vlarkin~and disposition/'Safe Water.Recordkeeping and Food Package
/29.Thermometers provided.accurate,and calibrated:Chemical;Labeling Thermal test stripsII'/"Hot and Cold Water a,ailable:adequate presoure.sale
Permil Requir/ment.P erequisite for Operation
_J.
./24.Required records a,ailable (shellstock tags:parasite
..{31!.Food ESlablis~me t1Hli rJ7f~l(G.talid)destruction):PackaQed Food labeled
-Conformancc with Approved Procedures
Utensil ~.Equip.lent,-sn'd Vendingy25.Compliance with Yanance.Specialized Process,and ..•....v 31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized
Vproces>inu methods:manufacturer instructions supplied.used/Consumer Ad"isory ./3c.Food and Non-food Contact surfaces cleanable.properly
designed.constructed,alld usedV26.Posting of Consumer Ad,isories;raw or under cooked /33.Warcl\'ashing Facilities:installed,maintained.used/foods (Disclosure/Reminder/Buflet Plate)!Alleruen label ./Service sink or curb cleanin~facility providedCoreItems(I Point)Vi"lat;olls ReOllire Corrective Action Nilt til Exceed 90 Dal'~'or N~xtItISDectio"."'7,ic/'I!I'~r Comes First°I N )i C R 0 I N :<I C R
U N OVA 0 Prevenlion of Food Contamination Ii 1'1 0 A 0 Food IdentificationT//S T SV,...3.J.No Evidence of Insect contaminatIOn.rodenVother V 41.0riginal container labeling (Bulk Food)V ...•.animals /v'1,/./35.Personal Cleanl iness/eatinQ.drinkinQ or IObacco use
Phvsical Facilities•.../36.Wipinu Cloths:properl"used and stored /4~.;-':on-Food Contact surfaces cleanV./37.Ern iron mental contamination /43 .Adequate ventilation and li~htinu:dcsi~nated are"usedV3R.Approved thall ing method /44.Garnage and Rell.se properlv disposed:facilities maintainedProperUseofUtcnsils/1/45.Phvsical locilities installed.maintained.and clean,.//39.Utensils.equipment.&linens:properly used,stored.
./46 .Toilet Facilities:properly constructed.supplred.and cleandried.&handled!In use utensils:protlerlv used
I ~rngle)en ice &7-usc articks:properl)Stored 47.Other Violationssed
Received by:i b/f(_/Prillt.-8ru,/o Tille:Person In Charge/Owner(signature).~(,"C&(...•.IInspectedb~
~.~(~~'()'T~Tr~WII rn~rR,~rPeRSkPH-Bu~inc.\s Email:(sign~1{lIrc)\._1\'I
orm EH-06 (Re"sed cl9-20151 \,
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 'i.STDnIO:\S FRWY.,R\1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
Item/Location Itcm/Location Itc m/Loca tio nTempTemp Temp
OBSERV ATIONS AND CORRECTIVE ACTIONS
Item AN fNSPECTION OF YOCR ESTABLISHME0iT HAS BEE0i MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
.(r'lQ._·V
Received by:
(signature)
Title:Person In Charge/Owner
Inspected.r1"<~";
(si nature)II collected
Form EH-06 (Revised 09-2015)