HomeMy WebLinkAboutTOM THUMB TEMP. EVENT 2018.09.01Dallas County Hcalth and Human Services -Environmental Health
R t 'I F d E t bl'h t r r R t
DiVi:]2mp
e al 00 s a IS men nspec IOn epor ~2377 :\.STE.\J:\IO:\S FRWY.,R'\I 607,DALLAS.TX 75207 21-1-819-2115
FAX:21-1-819-2868 __.;;>Vf n r
I Ilot0'?f I Tllll~III I Tilll~Ollt:I Liccnseipermil ;;
~~I E,t.T)po I Rls~Catcgor)Page L ofL
~
Purpose of Inspection:I I I-Comnliance I'"Xl 2-Routine I I3-Field In\'cstil!ation I I 4-Visit r ,5-0ther TOTAL/SCOREESlahli'-orir 1U1l wV7h I COIlIaCI;O\\'n~r l\iam~:I *:\umber of Repeal Violations:__
0./:\fllmber of Violations COS:--P!\j.'iJJ)i~sf:Jj,JlnLi -Ifl'Y~c;~ll~!;;';jJ,t/_~~~:FJPh,Jt;-J~~~I F.o"ow-~p:Yes"-~--"1i'V 'U •••.•~1"0 (c,rcle one)-..
IN =in {ompliance -Compliancr Slatus:Oul =not in compliance NO =not obser.ed NA =n tapplicable COS =corrected 011 site R =repeat violationMarktheappropriatepointsintheOUTboxforeachnumbereditem
Mark '",.a chcckmark in npprupriate box for IN,••••0.NA.COS Mark,n asterisk'*.in appropriate box for RPriorityItems(3 Points)violatiOllS R(!~uir(!Immediate Correctil'e Actioll II0ttO exceed 3 daysComplianceStatus
Compliance Status0IN"C Time and Temperature for food afety R 0 I N S C
R
U N J A 0
U N 0 A 0 Employee HealthTS(f =d~grecs Fahrenheit)
T /sIIIIl.Proper cooling time and lelllpemture
tI 12.Management.food employees and cond,lional employees:)kll~)\dcdue.responsibilities.and reportin1!/r'2.Proper Cold Holding temperature(-IloF:-I:icF)V 13.Proper use of rcstriclion and exclusion;No discharge Irom
.
eves.nose.and mouth'"/'/3.Proper Hot Holding temperalure(135"F)./Preventin2 Contamination b\'Hand~U ~-I Proper cookinu time and temperature t(I 1/1-1.Hands cleaned and properly washed,Glo\es used properlv~~5.Proper reheating procedure for hal holding (165'F in 2 1v1 15 No bare hand conlact wnh rendy to eat foods or ,lpprovedHours)
[/1ltcrnate method Dropcrl),followed (APPROVED y N )
-t'6.Time as a Public Health Control:procedures &record,/Hi!!hlv Susceptible POl)ulations/Approved SouI'ce if 1(>.Pasteurized Ii.)ods used;prohibiled food not olTered
Pasteurized e!H!S used when required
IV
II"Ir 7.FUc)tianti icc ubtaineu Ii'om approved source;Food in1/good condition.safL'.and unadulterated;parasite
/V Chemicalsdestruction
~I 8.Fuod Recei\cd at proper Icmperalure V It{17.Food additiws:apprO\·ed and properly stored:WJshing Fruils
&Vegetahles,
Protection from Contamination ,
Ig.Toxic substances properly idenlilied.stored and uscd~~
9.Food Separated &protecled.prevented during l(lOd J Water/Plu ,"bin::preparation.SIDrage,display.and tasling'V I 10.Food conlaCI sur",ces and Returnahles ;Cleaned and 1')19.Waler Irom approved source:Plumbing inslalled:proper,Sanilized at Pllm/temperalure
hackllow devicefII.Proper disposilion or reltlllled,previously served or ,
20.Approved Sewage/Wastewaler Disposal System.properrecondilionedtIdisposalPriorityFoundationItems(2 Points violatiollS Re~lIire Corrective Actir",withill 10 daJ's0IN"C
R 0 I
~"C
R
U N J A 0 DemonSlration of h:nowlcdge/Personnel L "A 0 Food Temperature Control/Identification
T S
..._I.
~~
S.t;V 21.Person in charge present.demOnstralion or knowledge.27.Proper cooling method used:Equipment Adequate toandpertormduties!Certified Food 1\lana~cr (CF:VI)/I\lainlain Product Temperature••/22.Food Handler'no unauthoriLed persons!personnel "'/28.Proper Date :\Iarking and disposilion/[/Saft''bter,Rccordkecping and Food Package I /29.Thermomelers provided.acctlrale,and calibraled;Chemical!,I Labelin~Thermal lest slripsV23.HOI and Cold Waler a\ailable;adequate pressure.sat<:/Permit Requirement,Prcrequisite for OperationV11'Required records available (shel/slock lags;parasite r 1-30.food Establishment Permit (Currell[&\laird)slruclion):Packaeed Food labeled
Jl(Conformance with Approved Procedu res /Utensils.Equipment,and Vending25.Compliance wilh Variance.Specialized Process.and 'tHACCPplan;Variance ohtained for specialized '~~31.Adc'Iuale handwashing facilities:Accessible and properlyorocessil1!!methods:manu faclurer instnlctions suppl ied.used1.1 Comumer Advisury
V '/3e.Food and Non-food Contact surfaces cleanahle.properly~
designed.conslrucled.and used~26.Posting orConsumcr Advisories:raw or under cooked \I 3:1.\Varewashing Facilitics;installed.maintained.used!foods rDisclosure!RcminderfBuffel Plate)1 Aller~cn Labcl
Sen icc sink or curb cleanine facility providedCoreItems(I Point)ViolatiOlls Require Corr('ctive Action Not tlJ Exceed 90 Dal's or Nextlllspectioll.In,icl,el'er Comes First0INIiC
R 0 ~J Ii c
R
V N 0 A 0 Prc"ention of food Contamination IJ A 0 food Identification
T ~S
T SAj..34.:-;0 E,idence of Insect contaminalion,rodent/oiller II /41.0riginal conlainer labeling (Bulk Food)animals
•••V/IA5.Personal Cleanlinessleating.drinking or lobacCllusc ."
Physical facilities{W /36.Wiping Cloths:pronerl\"used and stored Il'h 42.Non-Food Contact surfaces clean'If V 37.Environml"lltal contamination ,'/43.Adequate ventilation and liL!htinL!:uC'signatcd areas used.~38.Appro,ed Ilwwing melhnd W.'1/44.(jarbage and Refu>c properlv dispos~d:lacilities maintained/'Pro'er r..:se of Utensils./,/1/-15.Physical "Icililies installed.maintained.and cleanLV39.L'tensi':t!:IIIPI:tit.&linens::;:?c:::iY used,>tored,,~46.Toilet FJcilitics;properly construcled.supplied.and cleandried.&h:dedi It lise ulensils;erlv used
IJ 40.Single p,ticel'inglc-u7'cie"properly >tared ~47.Othcr Violationsandused
6Reeeh'cd by:...//V~?t/Print:f)r h~11,\.~D~Title:Person In Charge/Owner
(signature)-Inspected b~F~-t:<;I~/)J/)'J/,ki1f1VJ'1/)/A-;()I~~iness Em;)il:(signature)..--.,
)rm EH'08"!'Re~,se5 09-2'(15)-,/,./V'·v~.V ~H',,_-