HomeMy WebLinkAboutNEKTER JUICE 2018.09.07A.
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDL\IO:\S FRWY .•RV1607,DALLAS,TX 75207 21-t-819-2115 FAX:21-t-819-2868
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Purpose 01 Inspe'ction:I I I-Compliance I L.r2-Routine I I 3-Field Investigation I I 4-Yisit I ,5-0thH T~SCORE
i I
ContacLO\'vllcr t\iame'I *,"umber of Repeat \tiolations:__
l .\\(~~,../,"umber of ViolatiOn>COS:__
I Follow-up:Yes
;";0 (circle one)
Compliance Status:Oul not in compliance 1"\-in compliance ;\0 -\1ot ob••ned NA -not applicable COS =corrected on site
Mark the appropriate points in the OUT box for each numbered item Mark './'a che~,ark in appropriate box for 1,,\,SO.:\,A.COS Mark an
R =repeat violm'~
asterisk'*.in 'IDPronriate box for R
Coml,li.nce Status
Priority Items (3 Points)violatilllts Re,lIire IlI/media/e Correcti,'e Ac/illl1 110//0 exceed 3 days
()IN"C
l'N 0 A 0
T ./S
I.Proper c00ling time and temperature
Time and Temperature for Food Safety
IF =degrees Fahrenheit)
v1;'~2.Proper Cold Holding temperaturct 41°F -15T I
/./
V./3.Proper Hot Holdin!!temperature(135'F)
-l,.4:Proper cook in!!time and temperature
",V 5.Proper reheating procedure for hot holding (165"r in 2
.)'11au"I
..•••1'6.Time "'a Public Health ControL procedures &record.
7.rond and icc llbtained from appn"ed source:Food III
good ~olldition.safe.and unaJulterated;parasite
de...trllctilln
/
ApprO\ed Sonrce
8.Food Recc"ed at proper temperature
COlIIoliancc Status
20.ApprDled Sell age!Wa;,te\\ater Dispo,al System.proper
disposal
R o I i'i "C
L'.'i 0 A 0
T /'S
Emplo)'ee Health
12.~Ianagement,food employee,and conditional employees:
kno\\ledl!e,rc,ponsibilitie,.and reportin!!
13.Proper usc of restriction and exclusion;'\;0 discharge from
I.!\I.!".nn.;;e.and mouth
Preventing Contamination by Hands
1-1.Hand;,cleaned and propcrly washcdl Glo\es u;,ed properly
15.!'-iobare hand cOlllact with rcady to eat t()ods or approved
alternate method properl,followed (APPROVED Y !'-i )
Highl"Suscelltiblc Populations
16.Pa.teuri/ed foods used;prohibited food not olTered
Pasteurized c!!\!s used when required
Chemicals
/
17.Food additi,es;approved and properly stored;\\ashing Fruils
&Vegetables
IR.Toxic suh,tances properlY idcntified.;,LOrcdand used
Water/Plumbing
19.\\ater tram appro,ed source:Plumbing installed:proper
back flow dc\icc
R
/
v
R o I ""rL;\0 A 0
T S
Protection frol1l Contamination
/
/
viola/iolts Re~uire Correctivl!Actioll wi/hill 10 days
/
/
Food Temperature Control/Identification
27.Proper cooling method used;Equipment Adequate to
Maintain Product Temperature
28.Proper Date :Vlarking and disposition
29.Thermometers prO\ided.accurate.and calibrated;Chemical'
Thermal Ie,t strips
/
J
I(0 IN'C
V N 0 A 0
T S
Permit Requirem nt,Prerequisite for Operation
Utensils,E luipme~t,and V'ending
Y.Food Separated &protected.pre\cnted during food
preparation,stonwe,displa\;-.lnd tasting
10.Food contact ;,urface,pnQ ~,et,!rn~ttk~;C~anc~9.nd
Saniti7ed at p~m,*'1Ip(htltHe4J l!1"Y,h I)
II.Propcr disposition of retu,'ied.pre\iously scn ed or
reconditioned
V'v'IX:"
c-
O
S
Priority Foundation Items (2 Points
./
r
//
Demonstration of Knowledge!Personnel
21.Persoll ill charge present.demonstration 01'know ledge.
and perform duties Certillcd Food :\-lan311er (CF~I)
Food Handler no unauthori/ed persons personnel
Safe Water,Recordkeeping and Food Package
labelin!!
/23 Hot and Cold \Vatcr a\ailable;adequate preS'ure.safe
I
Received by:
(!)igll;lture)
/24.Rc~uired rccords a\ailable (,hellstock tags:para,ite
destruction):Packa!!ed Food labeled
-"Conformance with Approved Procedures
o
l'
T
R
11 r~25.Compliance \\ith Variance.Speciali7ed Proeo".and y 31.Adequate hand"ashing facilities:Accessible and properlyHACCPplan;Variance ohtained lor specialized /'r suppl ied.used
procc~sil1\'!melhod~:manufacturer instructions 1--+-_<-+/--+-+--------------------------+--1
Consumer Advisory ~/32.Food and "on-food Contact surfaces cleanahle.properly
Y"design.:d.cOI1~trllcted.and lI~('d
I V 26.Po,ting of Consumer Ad\1sories:ra\\or under cooked .~_,.33.Ware\\ashing Facilities:installed,maintained.used!'1 foods (Disclo;urelRcmlllderfBulTct Plate)!Aller~en Label Service sink or curb cleanin~facility pn"idcd
Prevention of Food Contamination
Core Items (I Point)Viol(//ions Require Corrective Action Sot /0 Exceed 90 D(/I's {)r Vex/Illspection.Wftic/lel'er C{)lIIe.1First
Food Identific:ltioll
34.:-.10 E\idence of Insect contamination.rodent/other
dnimab
35.Personal Cleanline,sieating,drinkin~or tohacco u,e
36.Wiping Cloth,:properly used and stored
N '(C
o l/'0/S
o
U
T
37.Em iron menial contamination
3R.Appro,cd tha\\IIlUmethod
Proner l'st·of Utensils
39.Ctensi"-equipment.&linens:properly u,ed.stored.
dried.&handlcd,In u,e utcnstis:properly u,cd
40.Single-sen ice &,ingle-use article,:properl),tared
and lIsc-d
,Form EH-06 (Revi~111'5).
R
/
Inspected by:,~\
(.ignaturc)r----I .11 \,<\\s,"rJ
Print:
Print:
41.0riginal container labeling (Bulk Food)
Physical Facilities
42.Non-Food Contact .urface,clean
43.Adequate \entilation and h~htin!!:de~i!!nated areas used
44.Garha~e and Refuse proper"disposed:facilities maintained
-15.Phvsical facilille,IIlstalled,maint.lined.and clean
46.Todet Facilities:properly constructed.,uppl,cd.and clean
47.Other ViolJtions
Title:Person In Charge!Owner
,
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-';.STE:\I:\IO:-';S FRWY.,R:\'1607.DALLAS,TX 75207 21-'-819-2115 FAX:21-'-819-2868
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,r-TEMPERATURE OBSERVATIONS (,
Item/Location ~Temp Item/Location Temp Item/Location -Temp
OBSERV AT IONS A~D CORRECTIVE ACTIONS
Item AN INSPECTION OF YOL.;R ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received by:--x t-(_11'1"l Print::Art-l~1'\Title:Person In Charge/Owner
(si1!nature)f\
Insp~~\-.(~~L~K,(I~int:
Isi"na 'e)I~IIC'~~Samples:Y N 1/collected
Form E~'R'eviselJ09-2015 --