HomeMy WebLinkAboutPROTHRO REFECTORY 2018.09.27Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STE.\nIO:\S fRWY.,R'\I 607.DALLAS.TX 75207 214-819-2115 fAX:214-819-2868
-f ..~Date:UJ\IZit/J>;;11 V I Time out:_j,LiccnWPcnjD lv-eto ((/1tft1 T)po I
RIsk Category Pagc_/ol'J__,
Purpose of I Isnecti'on!I I-Compliance 1-J 2-Routinc I I 3-field Invrsti!!ation I I 4-Visit I I 5-0ther TOT ALISCORE
E~lVv r2.o_kCtDvv\II~~~cl()'~~me I *,umber of Repeat \,iolations:_~I/~./'lumber of Violation,COS:--
Phy (._5 iJl ~.bt:hl)()IBJ4VitYflvi III -til N?~~~~(~I Follm,·up:Yes
"10 (circle one)
Compliance Slatus:Out =not in omphallce 1"1=in compliance .:f,;::t ob ened NA ~not applicable COS =corrected on site R ~repeat ,iolationMarktheappropriateoointsintheOUTboxforeachnumbereditemMark,./.,'mark in aooroonate box lor 1"1.NO.NA.COS Mark an asterisk'*.in appropriate box for R
Priol'itv Items (3 Points)violatiolls Re mire Immediate Correcth'e Action/llItto exceel13 days
Compliance Statu,Compliance St:"us0IN\'('Time and Temperature for food Safety R 0 I N \'C Rl:o /o~0 V N ~A 0 Employee HealthTS(F =degrees Fahrenheit)T SVI.Proper cooling time and temperature /12.;'vfanagemcnt.food employees and conditional employees:,'"know leduc.responsibilities.and reportin>!
~
~Proper Cold Holding temperature(.)Iof .)5'F)
•••••11 13.Proper use ofrestrietion and exclusion::-.Io discharge from/I/'e,es.nose.and mouthII'./3.Proper Hot Holding temlJerature(135'1')Preventin!!Contamination by Hands~V 4.Proper cooking time and temperature .-1 14.Hands cleaned ar].(i.vroperlv washedl Glolcs used properly
~~5.Proper reheating procedure for hot holding (165°F in 2 ,f 15.1\0 bare hand C,~I;tltl'tr.tJ)o eat foods or approvedHour,)alternate method PI er Ii f I APPROVED Y N )•.....6.Time as a Puhlic Health Control:procedures &records l1i~scelltible POilUlations
Apllrowd Source
~
16.Pasteurized foods used;prohibited food not offered,PasteuriLed eggs used when required
V'"
7.Food and ice obtamed Irom approwd source:Food in
V good condition.sale.and unadulterated:parasite Chemicals/de~truction
V 8.Food Receil cd at proper temperature 1 17.Food additives:approved and properly stored:Wasbmg Fruits'/
&Ve!!ctables/Protection from Contamination rr IR.Toxic substances properly identified.stored and used
V V 9.Food Separated &protected.prevented during food Walerl PlumbingLVpreparation.storage.disDlav._and tasting
(...VV 10.Food contat srr~~tQl~eturt1;s:,cc.~~:~rnl/~I /'19.Water from approl cd source:Plumbing installed:properSanltl/ed at Ollll temoer C .I)(j ,backtlow device
"V II.Proper dispo,ition of retumed.previously sen'cd or .tV 10.Approved Sell'age/Wastewater Disposal System.properreconditioneddisposal
Priority Foundation Items (2 Points)violatiolls Re~"ire Corrective Actioll withill 10 days
0 I :-;v=('R 0 I N ...•C Rl'"/'0 Demonstration of h:nowledgel Personnel t'\'0 A 0 foud Templ'rature Control/IdentificationTSTISl/iJ,1.Person in charge present.demonstration of kllOlI ledge..•...27.Proper cooling method m.ed:Equipment Adequate to,lIld perform duties Certified Food :Vfanager (CFM),IVlaintain Product Temoerature,V :?2.Food Handler no unauthori7ed personsl personnel IA 28.Proper Date Markin!.!and disposition
/Safe Water,Recordkeeping and Food Package /v 29.Thermometers prol ided.accurate,and calibrated:ChemicallLabcliJI!'Thermal test strios.,/••.V13.Hot and Cold Water a"ilable:adequate pressure.safe /Permit Requiremfnt,Prercqu'site for Operation
/V 24.Required records available (,bellstock tags:parasite cr 30.food Establishment tcrr itJStf'r ~,rn~)destruction):Packaged Food bbeled
III I-Y •Conformance with Approved Procedures Utensils,Equil m~t,31 dVVcnding
~5.Compliance "ith Variance.Specialized Process.and
4'V 31.Adequate hand\\ashing facilities:Accessible and properlyHACCPplan:Variance obtaincd for specialiLcd
suppl ied.usedprocessingmdhod~:manufacturer instructions
Consumer Ad,cisor),••)I 3~.Food and t\on-food Contact surfaces cleanable.properly
designed.constructed.and usedIV26.Posting of Consumer Adl isories:1'3\\or under cooked ,.,/33.WarelVashing Facilities:installed.maintained.usedlfoodslDi,closure/RemindcrtBulkt Plate)!Allergen Lahel Sen ice sink or curb cleaning facility prol ided
Core Items (I Point)ViolatiollS Require Corrective Actioll Not to Exceed 90 Days or Next !lIsnectioll.J~7Iic"el'er Comes First
0 I N \'C R 0 I ;\,\'C RN0;-0 Pre"cntion of Food Conlaminalion t.:N 0 A 0 Food IdentificationTSTfiO
~~V 34.;-';0 E idence of Insect contamination.rodent/other
V V 4 I.Original container labeling (Bulk Food)L animals
1/V/35.Per>onal Cleanliness/eating.drink in!!or tobacco use Phvsical facilities.//'1,/36.Wiping Cloth>:nroperlv used and stored /'4~.'ion-Food Contact ,urfaces cleanVV./37.En\ironmental contamination ./43.Adequate ventilation and lighting:designated areas usedV38.ADorOI ed thall in~method ./44.Garha!!e and Refuse DroDerlv disposed:facilities maintained,;-Proper Use of Utensils "'",4:i.Physical facilities in'talled.maintained.and clean•...V 39.Ltensib.equipment.&linen,:properly l"ed.stored../4(,.Toilet Facilities:propcrly constructed.>llpplied.and cleandried.&handledl In usc uten,ils:Droneriv used
....V 40.Single-,en ice &sin~c articles:properly ,toreel 47.Other Violationsand.••.,,,,1 ~-
Received by:/~(/.{::{_
Print:()}Ld?~IB:v4 Title:Person In Chargel Owner(signature),D/7 -.
Inspecte'llr r'Iwql;~h/l-+JJ1 fr~Print:Business Email:(~ignature),
Form EH·06 (Fevised 09·2015)~-
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377~.STDI\IO:\S FRWY.R;\<1607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
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Item/Location TempTen~
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLlSHI'vIENT HAS BEE;\:vIADE,YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
Item/Location Temp 1tern/Location
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(/?7 Print:L~h2r1eJ 7JiJB1Receivedby:L '//../
(signature),,;(J &/Title:Person In Charge/Owner
Inspected ~-I'
(signature)('.A1 '"I t/,¥\I~
Form EH-06(R'evised09-2 15)
Samples:Y N #collected,