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
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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--\