HomeMy WebLinkAboutWINGSTOP 2018.09.07Dallas County Health and Human Services -Environmental Health Divis~lie V
Retail Food Establishment Inspection Report ---r7")1t(JJ\
2377 '<.STDIMO,<S FR\\'Y .•R:\1607.DALLAS.TX 75207 21.t-819-21IS FAX:21.t-819-2868 (_..l(_}V II t-:'
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'1s;~/'1~I Time \11:I Timc out:_I License 'Permit ~r;)_OI ~,00671701 I bl.Type I R"k Category Page L_o~_
Puroose of Insoection:I I I-Comoliance I ,,1 2-Routinc I 3-Field Invcsti!!ation I I 4-Visit I I SoOther TOTAL/SCORE
EstablirAJ(~t151-()()
1Cont3ct;0"ncr Name:I *'Hll11ber of Repeat \·iolation~:_-0Iof.1'•
,;:"Oumher of Violalions COS:--
Ph~e:..nlr;r~lL~\HmuY1\jtU '(liCJll1lJlJriI ~r (H~,ode:1Phone:Follo\\-up:Yes
No (cirde one)
Compliance SlaluS:Oul ~4>t in campi ian;IN=in compliance NO ~nol observed NA =not applicable COS =corrected on site R =rept':!l violation
Mark the annroonate points in the OUT bo~for each numlxred item
Mark '';'a checkmark in aonrooriate box for I~.NO.1'1'\.COS Mark an asterisk'*.in annropriate box for R
Prioritv Items (3 Points)vio{utimls Re"llire InrnreJialt'Correcth'e Action 1I0tto exceel13 dars
Comillianee Status
Comoliance Status
0 I N "C Time and Temperature for Food Safety
R 0 I VS '\I C
R
t.:N ~A 0
1.:r\0 A 0 Employee Health
T S
(F =d~grecs Fahrenheit)T ,S
//
I.Proper cooling time and temperaturl!,V II 12.1vlanagelllent.food employees and conditional employees:
kno\\'ledge.resnonsibilitics.and reportin~
.I V ,Pr('lper enid Holding temperaturc(.)I'F'')5°F)II
13.Proper use of restriction and e\clusion:;-';0 discharge from
~eve".nose.and mouth
V f7 3.Proper Hot Holding tcmperaturc(135'F)
~Prewntill~Contamination by Hands
<I'1/4.Proper cook in!.!time and lCIllDeratlire
V /I,).Hands cleancd and properly "ashed,Gloves used properly
lIY 5.Proper reheating procedure for hot hulding (165"F in 2
:t l:i."0 bare hand contact with ready to eal fuods or approved
Hours)"J alternate method oroperlv followed (APPROVED y N )
'II'O.Time a,a Puhlic Health COlltrol:Drocedures &records /Hi<rhly Suseetltiblc populations
/
Approved Source Vl Iii.Pasteurized foods used:prohibited food not offered
P3stellri~ed e!..!Q.slISCU \vhen reauired
Vi 7 Food alld ice ol'wined from appro\·ed sourec:Food in
good conditioll,safe.and unadultt.!ratcd:parasite
Cbemicals
destru,tion
I
,8.Food Re(cl\ed at proper temperature Y1 ~
17.Food additi;cs;apprmed and properly stored:Washmg Fruits
I
&Vegetanles
.Protection from Contamination
V IR.Toxic sub,tances pronerl"idcntiCle,\.stored and u<;ed
I I1II 9.Food Separated &protected.pr"ented during food
"ater!Plumbing
preparation.swra!!e.display.and tastin~J
/)
Ill.Food contact surt:lees and Returnabks ;Cleaned and t//19.\Nater from approvcd source:Plumning installed:proper
Sanitiled at ppm/temperature
nack tlow dCI ice,II.Proper disposition of returned.previously served or
,20.Approled Sewage/\Vastewater Disposal System.propcr
reconditioned
r disposal
Priority Foundation Items (2 Points)vio{atitJIl5 Rt'"ire Corrective Actioll withi"10 dOl'S
0 I;:"C
R 0
I~
:"C
R
IJ N A 0 Demonstration of Knowledge!Per<;onncl l...N A 0 Food Tcmperature Control/Identification
T S
T S
~V 21.pl..!fSOn in charge present.del11on~traUOI1 of knO\\'kdge.(V j 27.Proper cooling method used;Equipment Adequate to
and perform duties!Certitied Food ;'vlana\!cr (CFi\I)
Maintain Product Temoerature
"~J.Food Handler'tll'unauthoriled peC'ons'Qersonnel "1/28.ProneI'Date :>.Iarkin!!and disPl)sition
/
Safe Water.Rccordkceping and Food Package ~
29.Thermometers provided.accurate.and calibrated;Chemical,
Labclin2 .Thermal test slrios
tI /~'Hot and Cold Watcr 3lailable:adequate pressure.safe /Permit Requirement,Prerequisite for Operation
_0.
~2.).Required records a\ailahk (shellstock tags:parasite
-;
II ,destruction):Packaued Food laheled
30.Food Establishment Permit (Current &Valid)
J
Conformance with Approved Procedures
Utensils.Equil101cnt,and Vending
125.Compliance \I ith Variance.Specialized Process.and V 3 I.Adequate hand\\'ashing facilities:Accessible and properly
HACCI'pian:Variance ohtained for specialized /I~processinQ methods:manut~1CtlirCr instructions
suppl ied.used
/Consumer Advisory '1/32.Fond and "on-food Contact surfaces cleanable.properly
designed.constructed.and used
26.Posting of Consumer Adl isories:ra\l or undcr cooked V
33.Ware,"ashing Facilities:installed.maintained.uscdi
food,(DI>clo,ure;Reminder Buffet Plate)1 Alleruen Lahel
Service sink or curb cle:minu facility provided
Core Items (1 Point)
Violatiolls Rt'Ollire Ctlrrectivt'Action Not t,}Exceed 90 DOl'Sor N~xt illsoectioll •Jf.7,icl,el'er Cl)nrl!sFirst
0 I.;"C
R ()I 1V'"C
R
U A 0 Prevention of Food Contamination U N A 0 Food Identification
T S
T S
J ~
34.'io E idencc of Inse,t contamination.rodenUother
,41.0riginal container labeling (Bulk Food)
animals
.I
\I~35.Personal Ckanlincss/catinu.drinkinu or tobacco u~e ',
Phvsical Facilities
111//36.Winin!!CI(lths:oroperlv used and ,wred
,I V~42.Non-Food Contact surfaces clean
V "37.En\.iroll!TIl!I1tal cOl1t,lIninati •..m
~//43.Adequate ventilation and liGhtin!!:desi!!oated area,used
JI 3X.,I."oro\cd thaI'in!!method
~,'/44.Garha~e and Refuse oropcrlv disposed:facilities maintained
/Proller Use of lten,ib."J 45.Ph~sic31 facilities installed.maintained.and clean
:V /39 Liensils.eLjuipment.&Itnens:properly used,stored.VI'~6.Toilet Facilities:properly constructed.supplied.and clean
dried.&handled!In usc utensils:pronerlv used
j
V ~SlIlgk-sefl ice &,ingle-usc ar~es:properly Sl<lrcd 7 47.Other Violallons Nt}r;dfrtfMs I
J used /"I
Received by:/I <_J'(/:J Print:;G,,'\./ll ('ri)()(~TitlN~son 111V{~'~Owner
{signature)-
Inspcctcd~:/1~~//K,S P~W1:/II/1 k.ldl/}!/Jl,11«...Business Email:J
(sil!natun:l
~nrm EH~l{evi~ed 09-2015)1.~-//6-~J c..•....
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