HomeMy WebLinkAboutUJNLEAVENED 2018.09.076Z -ho~m~-\-'Dallas County Health and Human Services -Environmental Health Div~ion
Retail Food Establishment Inspection Report
2377 -.;.ST[.\I:\[O-';S FRWY.,R}[607.DALLAS.TX 75207 2 1.t-81 9-2 I 15 FAX:21 -I --l fy:,4lrfv--A,I
Date~1
~~i'OI~~I Time out:I
License/Permit #
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Puroose 01 [nspec ion:I I I-Compliance I I 2-Routine I I 3-Ficld [n\'csti!!ation I I4-Visit I -I 5-Other TO~CV11E
Establishment{~II11el ('\I Contact,Owner "'ame:I *:"ulllbcr of I{cpcat "iolations:__
~
l 'III ;)\j -1",\/')--f'C ./\umher of "iolations COS:--
Physical
d~~3}S~I
~~tl1CoUnlY:t V,1IZl ~~el:1.-t15h~A(1S'?oS I Follow-up:Yes (
)rri 'Ic-.l No (circle one)
;'\0 =not ob,cn ed G:sA =nut applicable
,/Compliance Status:Out ~not IIIcompliance IN ":II"in compliance COS =corrected on site R =repeat yio n
Mark the aODroDriate Doil1l~in the Ol'T box for each numbered item Mark •./.a checkmark in aDDroDriate box for 1:".1\0 ..'iA.COS Mark an asterisk'*.in aDDro"'iiiTatebox for R
Priority Items (3 Points)violatiolls Re uire Immediate Correctil'e Actio"110'to exceed 3 days
Comnlian«'Status Comoliance Statu"
0 I N ..•C Time and Temperature for Food Safety R 0 I N "C RUN0A0U"0 0 Emplo~'ee HeallhTS(F =degree>Fahrenheit)T S
Vv I.Proper cooling time and tempera LUre /_12.:Vlanagcmcnl.food employecs and conditional employees:t.../kllOlI Icdge.responsibilities.and reponing(~v _v L,,:2.Proper Cold Holding temperature(41°F 45'F)/13.Proper use of restriction and exclusion:'10 discharge from
eves.nose.and mouth
I,......v 3.Proper Hot Holding temperature(135°F),Preventing Contamination by Hands
I~/V'4 .Proper cookin!!time and temperature /L 14.Hands cleaned and properly washed,Gloves used orooerlv...<V 5.Proper reheating procedure for hot holding (165°F in 2 !l 15.:'-10bare hand contact with ready to eat faods or approved
.;Hours)alternate method properlv followed (APPROVED y 'I )
"'"6.Time as a Public Health Control:procedures &records Highly Susceptible POIJUlations
Apprond Source y 16.Pa;tcurized foods used;prohibited food not olTered
-"Pasteurized eg!.(s used when required
[,."",v 7.Food and ice obtained from apprm ed source:Food in
V good con,I1tion.safe.and unadulterated;p"rasite Chemicals
destruction
V 8.Food Reeei Icd at proper temperature /17.Food additiles:approled and properly stored:Washing Fruits
t••.•..•-&Vegetables
/Protection from Contamination /18.Toxic suhstances properlv identified.stored and used
\V 9.Food Separated &protected,prevented during laod Waterl Plumbing
./L..-'preparation.storage.display.and tasting
,_,V 10.Food contar silli"Ccr,~~:trI~\~:Clea~nd /19.Water from approved source:Plumbing installed:proper
~I_'"Saniti/eu at n1ft 11pcrat I 1.t 11111""1 backllow dc\ice
'-'V II.Proper di'position of returned.prel iously sen ed or /20.Approvcd Sell'age/Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points)violatiolls Rl""ire Corrective Actioll withill 10 days
0 I N ...C R 0 I ""C RU"0 A 0 Demonstration of Knowledgel Personnel l:'i 0 A 0 Food Temperature ControV IdentificationT~~
'-J l-SI__.1./21.Person in charge present.demonstration of knowledge.27.Proper cooling method used;Equipment Adequate to,_
and perlarm duties'Certified Food ",Ianager (CF;\I)~Maintain Product Temperature.-~2.Food Handler no unallthori7ed personsl personnel /28.Proper Date Markin~and disposition
Safe Water.Recordkecping and Food Package V 29.Thermometers provided.accurate.and calibrated:Chemical
Labelill!!/Thermal test strips
...•....•V 23 .Hot and Cold Water al ailablc:adequate pressure.safe Permit Requirement,Prerequisite for Operation..•..
"."24.Required records 31 ailahle (shellstoek tags:parasite 30.Food Establishment Permit (Current &Valid)destruction):Paeka~ed Food labeledn!ltV
Conformance with Appro\'ed Procedures Utcnsils,Equipmcnt,and Vcnding
210mpliance 1\ith Variance.Specialized Process.and /'31.Adequate handwashing facilities:Accessible and properlyCPplan:Variance obtained tar specialized /'supplied.usedDrocessin~ll1ethocb:manufacturer in5trllctions
Consumer Advisory /32.Food and Non-food Contact surfaces cleanable.properly~•.....•
designed.constructed.and used
--Y 26.Posting of Consumer Advisories:rail or under cooked ""F 33.Ware\,Jshing Facilities:installed.maintained.lIsed!
foods (Disclo'lu'elReminder/BuITct Plale)/Alkn:en Lanel Service sink or curb cleaning facility prol ideu
Core Items (I Point)Violmiol/s Require Corrl'Ctive Actiol/Not to l:.xceed 90 Dal's or Next IllspecriQlI,Wlricl,el'er Comes First
0 I N ...•C R 0 I 'i 'i C RUNO_v 0 Prevention of Food Contamination l'"0 A :.,.0 Food IdentificationTST....-slY'v 34.No Evidence of Insect contamination.rodenuother ./-I1.Original container labeling (Bulk Food)1./animals...,_'-"35.Pe'>onal Cleanliness/eating.drinkin~or tobacco use ~Phvsical Facilities•..•.•~'--36.Wining Cloth"properl,used and stored ....-41.'-on-Food Contact surt"ces clean••.....37.En\irollmental contamination •.•..-13.Adeuu31e ventilation and lighting:desiunated area,used~L.---38.ApprOl ed thall im:method .-44 .Garbaae and Relusc nroperlv disposed:faciltties maintained
Prooer l'se of Utensils ••.....f5.Physical f.tcilitics Installed.maintained.and clean,.,..3').Utensils.equipment.&linens:properly used.stored.V -16.TOlkt F.lcilitie,:properly constructed.supplied.and clean'-dried.&handled'In use utensils;properlv uscd V
./40.Single-,en ice &single-use articles:properly stored J\47.Other Violations
and used I
Receivcd b)':f-_),-/1:/~prtt:J /Hk_s.SU~)Title:~n~rge(l?"~(,igna[llre'/~--.....:JA•..,/•••"1"'\•f1..__
[n~(2.i v:I (j I/,~·hll ,/7 ~rillt:Blisille~s Email:(sig ,lIr),t ,,-...,I <jy J
Form E~evised 09-2015)-
4 8 9 '868