HomeMy WebLinkAboutMANE COURSE 2018.09.19Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-;.STDl.\IO'iS FR\VY.,R:\-I 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
-
\~DaIVj\It1 r;v'~6T'K 1 Time llul:.JLicense.Permil 'I I E>I.Type I Risk Calcsnry Pagelor_L I--
Purpose,f Insoe tion:I I I-Comnliance I V"'1 2-Routine I I 3-Field Invcsti!'ation I I4-Visil I I 5-0ther TOTAL/SCORE
ESlabl ish mer\1~t()~C\Jv\.vX~I Conlact,Owllcr :--;ame:I *.'umber of Repeat Violations:__
./:"iumher of Viulations COS:--
I~PhYSiC~\~l,)'1)I-e-v-I Cir/~onn(i~l h ,1~o~elLk?~/n\1 Follon-up:Ye,
No (circle one)
Compli.nce Statul:Out =not in compliance IN =in compliall~C'\'o =not observed NA =not applicable COS =corrected on site R =rep"m vio~
Mark the anoroDriat~ooinl'in the OUT 1>0"for each num~red item Mark'./"a checkmark in .oorooriate box for I:".""0.:"A.COS Mark an asterisk'*'in aoorooriate box for R
Priority Items (3 Points)violations Re,lIire I",mediate Correcth'e Action "ot to e.xceed 3 da~'.\'Comnliance Status Comnliance Status0INNCTimeandTemperatureforFoodSafetyR0IN"C RUN!/A 0 U N o~0 Employee HealthTS/(F =degrees Fahrenheit)T /sIt!/'I.~cOOling time and temperalure yV ~12.iVlanagemcnl.food employees and conditional employees:
/kno\vled~l!.resDonsibilities.and reportint!IX I~~}(,A'roper Cold Holding lemper3ture(41°F'45'FI
II
V 13.Proper use of restriction and exclusion:t\o discharge Irom~e\oes.nose,and mouth\.IV ~.ProDer Hot Holding temDernture(I35'F)/Preventinl'Contamination hv Hands,;/4.ProneI'cooking time and temperature V ..Y I.•.Hands cleaned and proDerlv washed,Gloves used Droperl"1/5.Proper reheating procedure for hot holding (165°F in 2 V 15.No bare hand contact with ready to eat foods or approved1,/Hours)V alternate method properl"followed (APPROVED y N II6.Time 3'a Public Heallh COl1lrol:orocedures &records J High'"Suscelltible POI)ulationsApprovedSourceVI16.Pasteurized foods used;prohibited food not offered/Pasleurized e~!!s used when reouired77.Foud and ICC obtamco tram apprc)\'ed source:Food in
lJ good I.;ondition.sate.and unadulterated:parasite Chemicals/destruclion /II S.Food Receil ed at propa temperature IfVF 17.Food ~dditi\es:approved and properly stored:Washing Fruits\)I,
&Vegetables7ProtectionfromContamination~18.Toxic substances properlv identified.stored and u>ed1/9.Food Separated &prolected.prevented dUfing rood Waterl PlumbingV-preparation.stora~c.disnlav.and ta>ting /!/
10.Food cont01 sy;ntll~tlt~es ;('eoned aQd II 19.Water from .pproved source:Plumbing installed;proper'ill..".
SanitiLed at 10,em ,I'(.1 ,.1)I 1(..--,I (/back flow device.,//I I.Properdisposilion orrGT,tfry:)7usIY S(~d"'--\I II 20.ApprOl'ed Sell agc,yVastewater Disposal System.proper.recondllJOned '»)/disposal
Priority Founhafion Items (2 Points)violations Rt"lIire Corrt!ctivl'Actio"withill 10 days0IN"C R ()I N "C RUN~A 0 Demonstration of Knowledge!Personnel C N J A 0 Food Temperature ControV IdentificationTSTS/[/v 21.Person In charge present.demonstration ot"knowledge,
._.I,27.Proper cooling melhoq used;Equipment Adequate toandnerformduties.'Certilied Food ,\tanager (CFI"I)Maintain Product Temperature./~o Food Handler.'no unaulhori/ed !lersons'Dersonnel /28.Proper Date :'I'larkin!!and disDositionSafeWater,Rccordkeeping and Food Package
\/29.Thermometers provided.accurate.and calibrated:Chemical!-Labelill!!Thermal test stripsLY~,Hot and Cold Water available;adequate pressure.safe '-'"/"Permit Requirement,Prerequisite for Operation
-~.
(._""'-/2 .•.Required records .I·ailahk (shellstoek tags:parasite
~30.Food Establishment Permit (Current &Valid)destruclionl:Packal!ed Food lah~lcd
Conformance with Approved Procedures
I Utensils,Equipment,and Vending
~
'5.Compliance \I·ith Variance,Specialized Process,and V L l.A I.Adequate handwashing facilities:Accessibl\"nd properlyHAeCI'plan:Variance obtained for specialized
supplied,used \'.~1"Je ~'\\\.,p ~nroeessinu melhous;manufacnlrer instructions ,_""
Comumcr Adviso'1'
V V 3:!.Food and Non-f~od Cof;tact surfaces \_earble,properly_,....-
designed.conslructed,and used
~1-"'16.Posllllg of Consumer AdVisories;rail'or under cooked
33.Ware"a>hing Facilities:instal leu.mai:'E1ed,usedlfoodsIDisclosure/Reminder/Buffet Plate)i i\ller!!en Label '\Service sink or curb cleaning facility prO\'i .,
Core Items (I Point)ViolaTiolls Require Corrective Ac(ion /\'J(to Exceed 90 DOl'Sor Next ilUIIt!ctioll,W/licl'f!l'er Comes First0INNCR0INNC R0N0A0P"cwntion of Food Contamination t.:N 0 A 0 Food IdentilicationT1/S T V S
V ~34.:\0 Evidence of Insect contamination.rodent/olher ",V 41.0riginal container labeJlI1g (Bulk Food)animals
If"./-35.Personal Cleanlincss!catil1~.drinkilH.!or tohacco use /Ph"sical Facilities.//'36.WiOlng Cloths:nroncrlv used and stored V /-12.Non-Food Contact surfaces clean1/37.Environmental contamination I ./43.Adequate ventilation and li!!hlinu;designated areas used'",3X.AonrOl ed thawin!!method vV 4-1.Garhage and Refuse nronerly disposed:t~lcililics maintainedPronHUseofUtensilsII/45.Physicallacilitics inslallcd.maintained.and cleanI3').L'tensils.cquipl11enl.&linen;:properly us~d.stored.j./46.Toilet Facilities:properly constructed.supplied.and cleandried.&hancJkdl 111lise utensils:pronerlv ,,,cd
40.Stngle-sen ice &single-use articles;properly siored 47.0+:~~~Ql._A~l)r'YA ~\C1r N h:~_qd used /"}
1//1 tJ _/'~I P~~1alllnvP (rrrirj If T~:Pcrso'rrln Cha~el Owner
'\\('h\\\'Y1 ~,n ~ri trr~Htrrt;;1S @SM Dtf'ine"Email:
,seirn9-2015 \I
._
U '-'\...J
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'i.STOI:\IO:\S FRWY.,R.\1607.DALLAS,TX 75207 21-'-819-2115 FAX:214-819-2868
OBSERVA TlO:"lS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOL'R ATT DITI ON IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
Temp
Title:Person In Charge/Owner
#collected