HomeMy WebLinkAboutSLIM CHICKENS STE 141 2018.09.07Dallas County Health and Human Services -Environmental Health Divisior \\~."J\
Retail Food Establishment Inspection Report -:::;\_\n \'~
2377 :\.STE.\nIO\S FRWY .•R.\I 607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868 .'(__
01-0 -I
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TII1l~111:I Ti\l1~out:I Lic~nse pelll'JD\<6'COJ"l1l 0 1.---(I Est.T)pC I Risk Cat~gl\ry Page -l.of _!_
Purpose of Inspection:I I I-Comuliance I 1 2-Rnutine ~3-Ficld Investi!!atinn I 14-Visit I I 5-0ther TOTAL/SCORE
Establishl';!twr lv-l S~I q)I(ont3ctJO\\ncr Name:I*~lIl11b('r of'Repeat Viulations:__ntP~,,(\umhor of \'iol"tioll'COS:--
PhYSi71~r/t IV,fp ~J-/(j{fr()rM~tYl~rU~JI(<UtV7J.le Code I Phone:Follon-up:Yes
No (circle olle)
Compliance Slatus:Out =not in c~mpliance I~=in compliance 't..O =not obsmed 'A -not applicable COS =com:cted on site
R'%rt:peat violation
Mark the .nnropriate Doints in the OUT box for each numhaed item Mark .,(.a checkmark in .nnrOnriate box for 1:-1.!IOO.:-IA.COS
Mark an asterisk'*.in .nnrooriate box for R
Priority Items (3 Points)violations Re,flire Immediate C()rrectil'e Action 1I0tto exceed 3daj's
Compliance Status
Compliance Status
0 I N i'O C Time and Temperature for Food Safety
K 0
IV
...C
R
U N 0 >0
IJ N A 0 Employee Health
T S
(F =degrees Fahrenheit)T S
V 1.Proper cooling time and temp~rature /V 12."Ianagcment.t'lOd employees 'lIld conditional employees;
II
knu\\Icdllc.resDonsibilities,and reoortin!!
II '"
2.Prop~r Cold Holding temperalure(41 °F/.f)'F)Vv 13.Proper usc of restriction and exclusion:No discllJrgl.!from
i/'/
eVC5,no"C'.and mouth
tI',IV 3.Proper HOIHoldinu telllperature(135"F)/)Preventin!!Contamination by Hands
r IJ'4.ProDer cookin!.!tim\.!and tl.!1110l:ralUre
y 1/14.Hands cleaned and properlv \\"3shcd'Gimes used properlv
/1/5.Proper reheating procedure tar hot holding (165"F in 2 ~
15.No bare hand contact with ready to eat taods or appro\"ed
Hours)/alternate method pronerlv follo\\'ed (APPROVED y N )
V ,6.Time as a Public H~alth C()ntml:procedurcs &recorcis /Hil!hlv Susceptible POllulations
/Approved Source Iv'16.Pasteurized laods used:prohibited food not offered
P3steurI.lcd c!.!u~used when required
/"7 FOlxi and ice ohtaine'd rrom approH!d source:Food in /IVII go(,,1 conditJl)n.safe.and unadulterated;parasite
Chemicals
d~::,trllClion
.J ~.FU(HiRecei\cd at propa tC'!11peratun:.;17.F00d additi,es;approved and properly stored:Washing Fruits
&Ve~dables
/Protection from Contamination IX.Tuxic suhstances pronerlv icientilied.stored and used
·jl I,
9.Food Sep3rated &protccted,pre'ented durin,;tood ;:Waler/Plumhing
preparation.stora!..!c.di"nlav.and t:l~til1l.!
11'1 10.Food contact surt:1ces and Returnables:Cleaned and vV 19.Water from approved ,ouree:Plumbing installed:proper
Saniti7ed at DPm,temperature
backl1(1\\device
V II.Proper dispo,ition of returned.pre,·iously s~r\cd or /20.ApprO\'ed Se\\age/Waste\\atec Disposal System.proper
reconditioned
disposal
Priority Foundation Items (2 Points)violatiolls Rt·t "ire Correcti •.•!Actioll IVithill 10 days
0 I N "C
R 0 I 1\1'1 C
K
t:N 0 A 0 Demunstration of Knowledge!Personnel e N 1A 0 Food Temperature Control/Identification
I...~I S
T S
~'/~I.Person in charg(;present.demonstration of knowledge.\'1;nProper cooling method used;EqUipment Adequate to
and perform duties!Certilied Food :'vlana\!cr (CF"I)
~.Iointain Product Temperature
1.1 2~.Food Handler no unauthori7ed persons!nersonnel I :~.ProPer Dat~!vlarkint!and disposition
/Safe \\ater.Rc~ordkeeping and Food Package IJ
~';).Thermometers pro'id~d.accurate.and calibrated;Chemical,'
Labclin~Thermal test strips
fI 1/"Hot and Cold \Vater available:adequate pressure.safe
-;Permit Requirement,Prerequisite for Operation
_0.
V
".f.Required records a\ailable (shellstock tags;parasite vf 30.Food Establishment Permit (Current &Valid)
destructi()n):Packa.!ed Food labeled
J Conformance with Allpro"cd Procedures
Utensils,Equipment,and Vending
25.Compliance with Variance,Specialized Process.and V 31 Adequate handwashing facilities:Accessible and properly
HACCP plan:Variance ohtained lar speciali7ed V ill supplied.lbed
orocessint!methods:m:lllutJcturer instruction;;;
/
Consumer Ad,isory Ij/32.Food and ~on-food Contact surfaces cleanable.pruperly
dcsign~d.con~tructed.and lIsed
v1 16.Posting of COIlSlIl11(;r AdviSOries:ra\\or under cooked J 33.\Varc\\Jshing Fdcilities;installed,maintained.lIsed,
foods IDi,clllsurcrReminderlJ3uffet Plate),.Allerucn Label
Service sink or curb elcanin>!facility provided
Core Items 11 Point)ViollllitJII<Require ClIrrecti,Je Action Nl)t to £xce~90 Dal's or Next III.mecri()1I•Wlliclle,'er Comes First
0 I N ~C R 0 III s c R
0 A 0 Prevention of Food Contamination U N A 0 Food Identification
T ./S
T S
4'~
34.No Evidence of Insect contamination.rodent/other V 41.0riginal container labeling (Bulk Food)
animal,-
)1'''"//35.Pl!rsonal Ckanliness/eatin£!.drinkinl.!or toba(;co u=,c /Phvsical Facilities
V.,36.Wirinu Cloths:pronerl,used and stored /V 42.>Ion-Fond Contact surfaces cle3n
V /37.En\,irOllmCl1tal contamination V/43.Adequate \cnlilatioll and lit!htinu:dcsi!lnated areas uscd
AI 38.App[(lIcd tha\\in,;ll1etlwd J 1/44.Garbauc and ReCuse oroDeriv disposed:facilitie,maintained~
/,Proper lise of {;tensils II /J -+5.Phv,ical facilities in,talled.maintained.and clean
v'/3\).utensil,.equipment.&linens:properl)'used,stored.:.;I 46.Toilet Facililies:properly constructed.supplied.and clean
,dried.&handled:In use utensils:nnlllerly used
.
v'40.Singk-scn ice &single-use articles:properly stored J 47.Other Vi1P1'lSy /1/a r0It?
arul u'Cd -/
Received by:-~~~
Print:13'(A-(3~61
Title:Person In Charge!Owner
(~ignaturcJ ,
Inspecte~~\._,;/2 ~K~.~int:~/f1i~~::'''I/.p.~Business Emjil:
(sig_natLlrc)__.
""_..-~~
For 61lfeviseg 69-2(15)<fIP'/.;-Jf"J