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HomeMy WebLinkAboutTHE MARKET 2018.09.19Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:".STDL\IO:\,S FRWY ..R;\1607.DALLAS.TX 75207 21~-819-21 15 FAX:21~-819-2868 J I Timc out:y-icellsei~lJI ~_(J Do ~?L/l/4!~Type I RISk Cltegury Purpose 'of Inspe IOn:1-Compliance I vI 2-Routine I I 3-Field Investigation I I 4-Visit I I 5-0ther T~E EstablisillllClI!'p lle:1\J ~./1/\I __l..-.Cont3ctlOwncr 1"ame:I *'iumber of Repeat Violatloll'.--//t'))",.1\0 1V'ry;y I ~J ,('iullliJerof\"iolatiollsCOS:__'. Ph y sicalA!3,Un t/\/f'Y 'fit Pttt{i.~LMrtZ1f3LDS'I ~~1I0\;:~:C;e~I:) Compliance St:tus:f Out =not incompliance IN -incornplianc~=not obsen'ed NA =not applicable COS =corrected on site R ="'pc\!\'iolation / Mark the appropriate DOi"tsill the OUT box for each numbered item Mark\,.r;;chL"Ckmark inappropriate box for I:'>".1\0.NA.COS Mark an asterisk'*"-.t,~~;;-~e box lor R Priority Items (3 Points)violations Re,"ire Immediate Corrective Action llOtto exceed 3 days Comtlliance Status R Protection from Contamination r..V I.Proper cooling time and temperature o I N ~C ~N O,_,j ~ Cumllli.nce St.Ius Time and Temperature for Food Safety (F ;degrees Fahrenheit) R ~.Proper Cold Holding temperature(41 'F,45'F) 1/-1-./3.Proper Hot Holdin~tcmperature(J3S0F) .1 ./.:V 5.Proper reheating procedure for hot holding (165'F in 2 ,i'1"Hours) ;.-i,A'.Proller cookina time and temperature \V (\.Time a,a Public Health Control:procedures &records Approved Source 7.Food alld ice obtained from approved source:Food in good condition.safe.and unadulterated:parasite destruction 8.Food Reeei,cd at proper temperature 9.Food Separated &protected.prevented during I·ood preparation.storage,display,and tasting 10.Food contact surfaces and Returnables:Cleaned and vSanitized at ppm/temperature /"II.Proper disposition of retumed.previously served or V reconditioned OIl\"1'1 C C 1'1 0 A 0 T 1/S Employee Health 0 I N l'1'1 0 T V ~ ./ / \..•..• 12.Management,lood employees and conditional employees: kno\,.jedS!e.resoonsibilities.and reportin!!, /', 13.Proper use of restriction and exclusion::-.10 discharge from eves.nose.and mOllth /PreHntin!!Contamination bv Hands 14.Hands deaned and properlv washed/Gloves used proDcrlv 15.No bare hand contact with ready to eal foods or approved alternate method oroperly followed (APPROVED Y N ) Hi!!bh Suscelltible POilUlations I(\.Pasteurized loods used:prohibited food not orfered Pasteurized eugs used when required Chemicals 17.Food additives;approved and properly stored:Washing Fruits &Vegetables 18.Toxic substances properlv identitied.stored and used Waterl Plumbing / 19.Water from approved source:Plumbing installed:proper backtlow device 20.Approved Sewage/\Vaste\\ater Disposal System.proper disposal R Priority Foundation Items (2 Points)violatiollS Re,lIire Corrective Actio"withi"10 days Food Temperature ControV Identification co~Oemunstration of Knowledge/Personnel ~I.Person in charge present.demonstration or knowledge, and pcrform duties/Certilied Food ,vlanagcr (CFyl) n.Food Handler no unauthori7ed Derson'il oersonnel Confurmance with Approved Procedures Safe Water.Recordkceping and Food Package labclill!! V 24.Required records available (shellslOck tags:parasitc r......destruction):Packaged Food lobeled ,..23.Hot and Cold Water available:a<kquate pre,sure.safe 25.Compliance with Variance.Specialized Process.and HACCP pion:Variance obtained lor specialil.ed proces,im.!methods:manufacturer instructionsi.'Consumer Advisory ./ 2(\.Posting or Consumer Ad isories:raw or under cooked ./33.Warewashing Facilities:installed.maintained.used/ foods IDisclosure'Reminder/BuITet Plate)i Allergen Label Service sink or curb cleaning I:,cility provided I 1'11::>C 1'1 OVA~O ././S o t.: T 27.Proper cooling method used:Equipment Adequate to Maintain Product Temperature R I N Ro U T 35.Persollal Cleanliness/eating.drinking or tobacco use "'/28.Proper Date Marking ftnd disposition 29.Thermometers pro,ided.accurate.and calibrated;Chemical! Thermal test strips Permit Requirement,Prcrequifite for Operation f'Utensils,Equipment,~cfV;;;ding,v ~deqUate handwasl~facilities:Accessible and properly ""supplied.used ";-iJ(~l'--) /)32.Food and Non-food Contact SJl1'T3cescleanable.properly designed.constructed,and used R Core Items (I Point)Violatiolls Require Corrective Action Not ((I Exceed 90 Dal's or Next Impectioll •JH,iche"er Comes First Food Identification co s Prevention of Food Contamination 34.No Evidence of Insect contamination.rodent/other animalsI••••/V 1,/37.EIll ironmental contamination v 36.Willin~Cloths:properly used and stored / :\/38.ADllro,cd tha"ing method Proner Use of Utensils 39.Utellsils.eqLllpl11ent.&linens:properly used.stored. dried.&handled/In use utensils:properly used 4(1.Single·scr,ice &singlc-use articles:properly stored and used ___---..,--1 Received by:I'yf(signature),,,,\I'I~ Inspected by:A--...L \.\'.A"-'\ (signature)-'+1 \A,I)c(I"n "\......J o I L'N T NNe 0',",,0'/s /41.0riginal container labeling (Bulk Food) Phnical Facilities ,/42.Non-Food Contact surfaces clean ,/43.Adequate ventilation and liahting:designated areas used 44.Garb,,!!c and Refuse properly disposed:lacilities maintained 45.Physical tacilities installed.maintained.and clean 46.Toilet Facilities:properly constructed.supplied.and clean 47.Other Violations Title:Person In Charge/Owner Form EH·06 (Revisea09-2015)I U I