HomeMy WebLinkAboutPLAZA HEALTH FOODS 2018.09.07Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 :\.ST[:\I:\IO'lS FRWY.,R.VI 607,DAL.LAS,TX 75207 21.t-819-2115 FAX:21.t-819-2868
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Dat~l1 1-111[51\:1 Time out:A LicenselPermit #~2(G 1
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1 Ri,~Category Page L 01'4.-
PUI'OoS~ofllnsoec ion:I I I-Collloliance I VI 2-Routine I I 3-Field Investi!!ation I I 4-Visit I I S-Othcl'T(.};F;H.JSCORE
Establlf'f1.~atl1c:t/L~01Uh ~r::~I Contac!'O'vner ;";amc:I *'-limber of Repeat \'iolations:__(75)~J--?_,/:\lImber of Violation,COS:--
Physical (dtrei-1.'7 ShlriLv~~~UtllY:I {~I \I ~1t~/c:v<-:r;zrLsl Follo\\-lIp:Yc>
~o (circle onel
Compli:ln~e Slatus:Out,:,not in compliance IN =in comp;:;'nce ~O =not ob,e~~~"IA -not ap!,licable.COS =corrected on site R =repeat violation
Mark the aporopnate OOlllts IIIthe OI!T box lor each numbered l1em Mark''/a checkmark IIIa ropnate hox tor 1:-1,NO.NA.COS Mark an asterisk'*.in aoorooriate hox for R
Priority Items (3 Points)violations Re "ire immediate Correctit'e /lctiol1l1ot to exceed 3days
Comnliance Status Cnllllliiance Status
0 I N :->('Time and Temperature for Food Safety R 0 I l\:->C R
l'o~0 V 7>[/0 0 Employee HealthT.S (F =degrees Fahrenheit)T S
L.)7 I Proper cooling time and temperature I 12.~'lanagemel11.food employees and conditional employees:
V knOll Icd~e.re,ponsibilities.and reponing
V ~Proper Cold Holding tempcrnture(41°FI45CF)II 13.Proper use of restriction and exclusion:No discharge fromV1/J,.--'/e\es,nose.and mouth
V /'3.Proper Hot Holdin~temperature(13S0F)J Prenllting Contamination by Hunds••~.Proller cookinu time and temperature /14.Hands cleaned and properly washed/Gloves used orooerl"
~./V 5.Proper reheating procedure for hot holding (165"F in 2 /15.No bare hand contact with ready to eat foods or appro;ed
Hours)alternate method properly folloll'ed (APPROVED Y N )
'"6.Timc a,a Public Health COl11rol:procedures &record •../Hi!!hl"Susceptible Populations
Approved Suurce 1 16.Pa,tcuri/ed foods used:prohibited food not offered
Pasteurized eQQS used \\hen required
V 7.I'ood and ice obtained from approvcd source:Food in
good condition.sale.and unadulterated:parasite Chemicals
V .-destruction /
17 8 Food Reeeil ed at proper temperature /17.Food additi\es;appro;cd and properly stored:"Vashing FruitsV&Vegetables
/Protection from Contamination /18.Toxic substances properlv identified.stored and ll,cd
V 9.Food Separated &protected.pre\e11led during food Water/Plumhing
/preparation.storage.display.and tasting
..;1'1/10.Food contact surfaces ~~\trnables feaned and I 19.Water trom approved source;Plumbing installed:proper
v Saniti/ed at ppnut·11 r~ni backllolV dc,icc
\.,V II.Proper disposition of returned.previously servcd or I 20.ApprOlcd Sell'agefWa,Wllater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points violatiolls Rei uire Corrective ACTioll IVithill 10 days
0 I N "('R 0 I ;'\"C Rl'l\1?A 0 Demonstration of Knowledge/Personnel l ;'\0 A 0 Food Temperature ControV IdentificationTST.S
V 21.Person in charge present.demonstration of knowledge./27.Proper cooling method used:Equipment Adequate to1/and perform dutiesl Certified Food i\lanager (CF;'I.I)Maintain Product Temperature
~22.Food Handlerl no unauthorized persons!personncl I 28.ProneI'Date :Vlarking and dispo,ition
Safe Water,Recordkeeping and Food Package /29.Thermometers provided.accurate.and calihrated:Chemical.
/Labelin!!Thermal test strips
..J/23.HOI and Cold Water al ailable:adequate pressure,sate /'Permit Requiremel,t,Prerequisite for Operation
.-1 24.Required records al ailable (shellstock tags:parasite vr 30.Food EstabliSh~~t~d'ttl7tffl '(atdldc,tructionl:Packaged Food labeled
r11 Conformance with Approved Proc('dures Utensils,£1luipmcnt,and \'endihg
~
25.Compliance IIith Variance.Speciali7ed Process.and i.--31.Adequate hand\\ashing facilitie,;Acce,sible and properlyHACCPpian;Variance obtained for specialiled /processinQ methods:manufacturer instruction,supplied.u,ed
)/Consumer Ad\;sory /v J~.Food and :-Jon-food Contact sur!;,ces clcanable.properly
dc,igned.constructed.and usedvr26.Po::-,tingof COI1~llll1er Ad\isories:ra"or und~r cooked /v 33.Vv'are\\-ashing Facilitie~:in~tallcd.maintained.used,'
foods (Disclu<;ure"~eminder Buffet Plate)!Allergen Lahel Service sink or curb clcanin!!facility provided
Core Items (I Point)Violiltiolls Require Corrective Actiol1 Not to Exceed 90 Dars or I\'ext il1spectioll.WI,ic"e"er COllies First
0 I N "C R 0 I l\;'\C RV;'\0 A 0 Prcnntion of Food Contamination r "0 A 0 Food IdentificationT/S T S
Iv1/J4 No EI idence of In,ect cOl11amination.rodem/other 1/1/41.0riginal container labeling (Bulk Food)1/,animals
V V 35.Personal Cleanliness/eatine.drinkinc:or tohacco use /Ph\'sical Fllcilities
""V 36.Wioin!!Cloths:oroperly used and stored /42.Non-Food Contact surface,clean7/37.Environmental contamination /43.Adequate \entitation and liuhtinu:desi!!natcd area,used
-"3~.ADorol·ed thall inu method .-4-1.Garbage and Refuse properly disposed:faclinics maintained
Proper Use of Utcnsils .-45 .Phv,ical faciltties installed.maintaincd.and clcan)/39.[.;tcnsib.equipment.&linen>:propcrly used.,tored./46.Toilet Facilities:properly constructed.supplied.and clean
dried.&handled!In use utensi Is:prop~rlv used
~V 4().Single-len ice &single-use articies:prop~rly I[ored 47.Othcr Violations
and "c,'o -<::::'
Received by:.••...__./_?---/Print:;J1IY h./Jl1.Cf
Title:Person In Charge!Owner
(signature)
Inspected b0:;/,\~\'-_)tRh_.JC)I'rint:BlIsin('~s Email:
(signature)\.1".::9 (,111 I--Form EH-06 (ReVised 09-2015)