HomeMy WebLinkAboutTHE POD 2018.09.27Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDL\IO:\S FR\\Y..R.\l607.DALL.\S.TX 75207 21-1-819-2115 FAX:21-1-SI9-2S68 ,;
TOTAUSCOREPumo..of Insvec on:I ~j I-Compliance 1'1 2-Routine I I-'-Field Investigation
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Physid Addres J lOr 13,sho (bcit('t"t11 I I ,~JKj~J7;onn 'In ~~~"m;:~:I~:C~~:J
I I 4-Visit I t 5-0tller
Co IIII'Ii:II"'o Status:Out ~not in cnl~)liance !.'Ii ~in eom;ance :-;0 :4obser>ed NA %1101applicahle COS ~correcled on site
Mark the appropriate points in the OrT box tor each Ilumbered item Mark'_'""c1(~k~;ark in appropriate ho,lor 1:'1'."'0.;\A.COS Mark an
R -f••.'pear \"iolat~
.lstt.!'risk '*.in annronriatc-bo~for R
Cornnli:mcl'Stahl'
Prioritv Items (3 Points)violatio/ls Re"lI~cdiatC'Correcth'C'Action /lot 10 exceed 3 days
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U 1'1 01 A 0
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Time and Temperature for Foud Safety
(F ~degr~es Fahrenheit)Employee Health
Protl'ctinn frum Contamination
I.Proper cooling time and temperature
2.Proper Cold Hnlding temperaturd-ll'F -I5'F)
1/
/'/'3.Proper Hot H\)ldin~tcmperaturell }5'~)
I"-I.Proper cookll1~time and temperature
,,/•.5.Proper rcheating procedure for hot holding (165"F in 2
,./Hour,)
,/6.Time as a Puhlic Hcalth Control:procedure,&record,
r\pprond Stlurce
.v 7.FL'l)d and ICe oblJined Ii'om appro\ccl source:Food in
gOI,.l(ll.:onditillll.$al~.and Llllaclultcr.1t1:d:parasite
clt':-.lrllct1011
8.Food Recci\cd at proper temperature
17 0.Food Separated &protected.pre\ented during rood
.//~~preparation.stor:t~e.display.ami [Osting
I,bV VI/I O.Food contact surt'tces and Returnables:Cleaned and.v-.5i1iliti/ed at oIJm'temperature
CUlnl)liance Status
R ()IN'Ct:1>0 0 0
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12.\Ianagelllcnt.rood employees and condltlOllJ1 employees;
kll()\\'h:d!!.t:.responsibilities.and rt:I)()rtin!.!
13.Proper usc of restriction and exclusion:;\o diseh.lrge (rom
eve",nose,ant.!mouth
Prcycntin2 Cuntaminatiun by Hands
1-1.H,mds cleaned and properly \\ashed Glo\es usedlll'ollcriv
15.:\0 bare hand contact with ready to eat foods or appro\ed
alternate method properly followed (.-\PPROVED Y :-,;)
Hi~hl\'Suscentihlc POllulations
16.l'a,teuriLcd foods used:prohibited rood not otTered
Pasteurized e~gs used \Vhen required
Chemicals
17.Food additi\'es:appro,cd and properly stored:\\.!siting Fruits
&Vegetables -
IX.Toxic ,ubstances properlY identilied.qored and used
\\aterl Plumhing
19.Water rrol11appro\cd source:Plumbing installed;proper
backtlo\\'dc\iceVII.Proper disposition of retumed.pre\'iousl)',etTed or /20.Appro\cd Se\\agclWaste\Vater Disposal System.proper
to reconditioned disposal
Priority Foundation Items (2 Points)violatiolls Require Correclive Actioll withill 10 da)'s
Il 0 I ;\"C R
Dcmon,tration of Knowledgel Persllnnel t:S 0 0 Fond Temperature ConlTol/ldentification
T S
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~I.Persoll in charge present.dcmollstra[\on orkno\\·ledge.
and pcrtlJrl))duties'Certitied Food \Iana~er (CF\i)
~~.Food Handler no unautitori7ed persons personnel
Safe \\-ater,Rccordkceping and Food Package
Labeling
/'23.I-Int ami Cold Water al ailahle:adequate pressure.sare
2-1.Required records a\ailable tshellstock tags:parasite
destruction):Packaoed Food labeled
Conformance with Approved Prt.cl·dures.--n 1-P-'"25.Compliance"ith Variance.SpecialiLcd Process.and
HACCP plan:Variance obtained for speciali/cd
DfOCetOsinu method!):manufacturer in~trtlctions
'27.Proper coollllg method used:Equipment Adequate to
il-Iaintain Product Temperature
/
I",I '28.PnJl)cr Date MarkinQ and cil,position
~9.Thermomelers prO\icled.accurate.and calibrated:Chemical'
Thermal test strin~~I I
I 'd~nsi ~.Equipn ent,and \'ending
,/31.Adequate hand,,·ashing facilitie;:Acces;ible and properly
suppl ied.used
32.Food and :-';on-food Contact surfaces cleanable.properly
dc~igncd.constructed.and lI~ed
26.Posting:of Consumer Ad\isories:raw or under cooked I 33.\Varc\\a~h ing F3Ci litie!':il1~talk:d.maintained.used!
Inocls (Disclosure Reminder'ButTet Plate)Allergen Label ~Sen icc oink or eurb cleanino facility pro\ided
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N OJ)
(_os
Core Items (I Point)Violatiolls Require Corrective Actioll Not til Exceed 90 Days or Il;extllls(Jectirm .Whicl,e"er COlliesFirsl
R °I 1'1 'I C
Prcnntion of Fuod Contamination t::'"0 A ()Food Identification
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Phvsical Facilities
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animab
34.;\0 E\Idenee nl'lnsect eOlllamination.rodent:OIher 1/41.0riginal container labeling (Bulk Food)
35.Per~onal Cle31lIiness'eatill!.!.drinkinl..!or tobacco lIS~
36.WiDIIlU Cloths:prorerl.used dnd ,torecl
37,Em ironmcntal contamination
3K ..Anwmed tha\lIn~method
Pruner Cse of Utensils
39.Ltcn,ils.equipment.&linens:prllperl)lI,ed.'tnred.
dried.&handled,In II,C utcn,i":woperl"used
I "-10.Single-sen icc &ingle-usc arllcks:properly stored
and ust:d
Title:Person In Chargel Owner
/'42.:--;on-Food Contact surlaces clean
I --l-3.Adl.!qLJat~vcntilatiUJl and li1!htin~:cksit!nated 3rcn~used
-14.(j:llba~e and Rerllse properly dispo,ed:taeililles maintained
1/-15.Ph)~ical "Icililles il"talled.maintained.and clean
-I().Toilet Faeiitlle,:properl)constructed.supplied.and clean
n.Other Violation,
I)Y:~~L~f\'L"\u R~~'_I Print:C7\f\,-\\\Ccf'~
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u RrviSed 01.2015