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HomeMy WebLinkAboutMI COCINA SMU PARK 2018.09.07-~Dallas County Health and.Human Services -Environmental Health Di~V \\jl~1 Retail Food Establishment Inspection Report '---re vn D.~~2377:"<.STDnIO:"<S FR\\'Y.,R:\I 607,DALLAS.TX 75207 21-1-819-2115 FAX:21-1-819-2868 .e.~I Q --r fq Dl,te 1J ~-I Time in:I Time alit:I LicenselPermit #./I Est.Type I Risk Category Page L of j_ 7.f)rvt I 1~ Purpose/of Inspection:I I I-Compliance I 1 2-Routine IT7 3-field Investi!!ation I I 4-Visit I I 5-0ther TOT ALiSCORE EstabM~~n(~errA~a 1.~ML1 I.PAr~~~·~e.et~,e:~,/.r;"'..I *:'iumber of Repeat Violations:__ -I':'iumber of Violations COS:--@ Phy~dr~s:R 0 ~t</I 1-tJ I I I ~o~ty""'"0a.v t--I vZip Code:I P"I~- <;?-6({~,/thOIlOW-UP:Yesr1-':\0 (circle one) If Compliance Status:Out =not in compliance IN =in compliance NO =not observed NA =not applicable COS =corrected on site R =repeat violation Mark the 8ooroDnate ooints in the OUT box for each numbered item Mark '';'8 checkmark in aooroonate box for I;\'.'\0.NA.COS Mark an asterisk'*'in "ooroonate box for R Priority Items (3 Points)violations Re uire Immediate Correcti,'e Action lIot to e.xceed 3 dal's Comoliancr Status Comoliance Stotus 0 I N ~c Time and Temperature for food Safety R 0 I N 'I;C R V N 0 A 0 V N 0 A 0 Emplo)'ee Health T s (F =degrees Fahrenheit)T S LY I.Proper cooling time and temperature l/Ic.tl-Ianagement,food employees and conditional employees: C-kn(1wledge.responsibilities.and reporting "Proper Cold Holding temperaltire(41 'F!45°F)1/13.Proper use of restriction and exclusion;No discharge from u l..,.eves.nose.and mouth Iv 3.Proper Hot Holdin!!temoerature(135'F) Prevent ina Contamination by Hands LV 4.Proper cooking time and temperature .-1'14.Hands cleaned and properlv washed/Gloves lIsed properlv "5.Proper reheating procedure for hot holding (165°F in 2 ~ 15.1\0 bare hand contact with ready to eat foods or approved V Hours) alternate method properlv followed (APPROVED y N ) L,.-v 6.Time as a Public Health Control:procedures &records HiQhlv Susceptible Populations Approved Source ct 16.Pasteurized foods used;prohibited food not offered Pasteurized e!!!!s used when required 7.Food and ice obtained Irom approved source:Food in l/good condition.safe.and unadulterated;parasite Chemicals v destrllction - /8.Food Received at proper temperature vY 17.Food additives;approved and properly stored;Washing Fruits U &Vegetables Protection from Contamination 18 Toxic substances properlv identified.stored and used 1/9.Food Separated &protected.prevented during food Water/Plumbing V preparation.storage.display,and tasting ]/ 10.Food contact surfaces and Retumables;Cleaned and 1/19.Water from approved source;Plumbing installed;proper L-Sanitized at PDm/tem~erature V backllow device II.Proper disposition ofretumed.previously served or •.....!7 20.Approved Sewage/Wastewater Disposal System.proper reconditioned disposal Priority Foundation Items (2 Points)violations Re,"ire Corrective Action with ill 10 daJ's 0 I N N C R 0 I N I"C R U N 0 A 0 Demonstration of Knowledge/Personnel U N 0 A 0 food Temperature ControV Identification T s T s 21.Person in charge present.demonstration of knowledge.•......17 27.Proper cooling method used:Equipment Adequate to v and perform duties/Certilied Food Manager (CFtl-I) i'vlaintain Product Temperature ..__]/22.Food Handler!no unauthorized oersons/personnel L..-28.PrODer Date Markin!!and disoosition Safe Water,Recordkceping and Food Package L/V 29.Thermometers provided.accurate.and calibrated;Chemical/ Labelin2 Thermal test strips Li)23.Hot and Cold Water available:adequate pressure.safe Permit Requirement,Prerequisite for Operation l./2-1.Required records available (shelislOck tags;parasite -zv ~F~~dytabl~h~n~l'5 p.ez"it (ClIY::'..t ~h'lid).__destruction):Pacbged Food labeled Conformance with Approved Procedures ~-I UtensilJ Equip,ncnt,and Vending ~ 25.Compliance with Variance.Specialized Process,and V 31.Adequate handwashing facilities:Accessible and properly HACCP plan;Variance obtained for specialized [.,suppl ied.used Drocessin~methods:manufacturer instructions , Consumer Advisory ,....V 32.Food and Non-food Contact surfaces cleanable.properly designed.constructed.and used W 26.Posting of Consumer Advisories;raw or under cooked t/ V 33.Warewashing Facilities;installed.maintained.lIsed/ foods (DisclosurelReminderlBuffet Platc)!Aller~en Label Service sink or curb cleaning facility provided Core Items (I Point)Violations R~lIl1ire Corrective Actioll Not to Exceed 90 Dill'S or Next Inspectioll.Whiclle,'er Comcs First 0 I N N C R 0 I N ~C II. V N 0 A 0 Prevention of food Contamination U N 0 A 0 food Identification T S T S ~34.No Evidence of Insect contamination.rodent/other V 41.0riginal container labeling (Bulk Food) V'animals V V'"35.Personal Cleanliness/eating.drinking or tobacco use Phvsical facilities I 36.Wiping Cloths:prooerlv used and stored ./42.Non-Food Contact surfaces clean 1./~37.Enl ironmental contamination -/ 43.Adeauate \entilation and lighting:designated areas used ~v 38 Approled thawi.w.(i)iethod c-,4-1.Garbage and Refuse properlv disposed:facilities maintained ArMer Use of Utensils c'"45.Phvsical facilities installed.maintained.and clean l/39.Ctensils.";~ent.&linens:properly used.stored.l/46.Toilet Facilities:properly constructed.supplied.and clean 0\...dried.&h:)l{dle In use utensils;Droperlv used v ll/40.SJir7ice &single-use articles:properly stored <>,V 47.Other Violations and u d - 11 Received by:1---PY///l/),.,.-Print:r-[vU[v"l i'1~Title:Person In Chargel Owner (signature) Inspected by:_//:__-Dc_}IJ\:_~Print:f:pL ':\J-(V/p_-Business Email: (signature)~. /re,.A ~~.0- Form EH-06 (Re~09-~Q.15L /k_iJJs I I ~/f.'I<~--tI1/JUYIPt't /'";1:',.'''<K--\