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
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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
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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)
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~.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 ~
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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
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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
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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
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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
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NNe
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/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