HomeMy WebLinkAboutBAHAMA BUCKS 2018.11.03Dallas County Health and Human Services - Environmental Health Division
Retail Food Establishment Inspection Report
2377 N. STEMMONS FRWY., R31 607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-2868
Datii....,5„,/ Time in: Time out: License/Permit # f639_, Est. Type Risk Category Page 1 of i
Purpose of Inspection: -Compliance r---1 2-Routine 1-1 3-Field Investigation 4-Visit 5-Other T 'CORE
Estab Inn it Tjjle: Contact/Owner Name: * Number of Repeat iolarons:
I Number of Violations COS:
W.
Phy5tlynlVs: Votat 4 kip Code: Phone: Follow-up: Yes
S o p .,No (circle one)
Compliance Status: Out = not in compliance IN = in coniliance NO = not observed NA = not applicable COS = corrected on site R = repeat violation
Mark the appropriate points in the OUT box for each numbered item Mark 'l• a checkmark in appropriate box for IN. NO. NA, COS Mark an asterisk ' * ' in appropriate box for R
Priority Items (3 Points) violations Re uire Immediate Corrective Action not to exceed 3 days
Compliance Status Compliance Status j
U N
T
N N C
A O
S
Employee Health
R
ID
U
T
1 N N
0 Temperature for Food Safety
it)
R
12. Management, food employees and conditional employees;
knowledge, responsibilities, and reporting
ProperTcionoteliannd
I.g(tFitn=edaegreesnd temperature
13. Proper use of restriction and exclusion; No discharge from
eyes, nose, and mouth /S 2. Proper Cold Holding temperature(41'Fl 45°F)
/
Preventing Contamination by Hands . Proper taenmdpera tur e F ) Holdingti 14. Hands cleaned and properly washed! Gloves used properly temperature
(135
Proper cooking
Hot
4.
nie
15. No bare hand contact with ready to eat foods or approved
alternate method properly followed (APPROVED Y N ) 5. Proper reheating procedure for hot holding (165°F in 2
Hours) Highly Susceptible Populations
6. Time as a Public Health Control; procedures & records
16. Pasteurized foods used; prohibited food not offered
Pasteurized eggs used when required Approved Source
/ Chemicals 7. Food and ice obtained from approved source; Food in
good condition, safe, and unadulterated; parasite
destruction
V 17. Food additives; approved and properly
& Vegetables
stored; Washing Fruits
8. Food Received at proper temperature
18. Toxic substances properly identified, stored and used Protection from Contamination Water/ Plumbing9. Food Separated & protected, prevented during food
preparation, storage, display, and tasting
19. Water from approved source; Plumbing
backflow device
installed; proper
10. Food contact surfaces and Retumables ; Cleaned and
Sanitized at pprn/temperature
I I. Proper disposition of returned, previously served or
reconditioned
20. Approved Sewage/Wastewater Disposal
disposal
System, proper
Priority Foundation Items (2 Points) violations Re Hire Corrective Action within 10 days
(5
U N O A O
T
I N N (
S
Demonstration of Knowledge/ Personnel
R 0 1
U
T
N
.
N N C
A O
S
Food Temperature Control/ Identification
R
-
27. Proper cooling method used; Equipment Adequate to
Maintain Product Temperature
2
Person in charge present, demonstration of knowledge,
erform duties/ Certified Food Manager (CFM) , 28. Pro er Date Markin and dig osition ood Handler/ no unauthorized persons/ personnel
29. Thermometers provided, accurate, and calibrated; Chemical/
Thermal test strips Safe Water, Recordkeeping and Food Package
Labeling
/ 23. Hot and Cold Water available; adequate pressure, safe Prerequisite for Operation
ni 3o.
00PdermitRequirement,
Establishment Permit (Current & Valid) 24. Required records available (shellstock tags; parasite
destruction); Packaged Food labeled r / Utensils, Equipment, and Vending Conformance with Approved Procedures
31. Adequate handwashing facilities: Accessible
supplied, used
and properly 25. Compliance with Variance, Specialized Process, and
ACCP plan; Variance obtained for specialized
processing methods; manufacturer instructions
17
32. Food and Non-food Contact surfaces cleanable, properly
designed, constructed, and used Consumer Advisory
33. Warewashing Facilities; installed, maintained, used/
Service sink or curb cleaning facility provided _
26. Posting of Consumer Advisories; raw or under cooked
foods (Disclostire/ReminderBuffet Plate)/ Allergen Label
Core Items (1 Point) Violations Require Corrective Action Not to Exceed 90 Days or Next Inspection , Whichever Comes First
0 1 N N C
U N
T
A O
S
Prevention of Food Contamination
R 0 1 rI
U N
T
A O
C
S
Food Identification
R
41.Original container labeling (Bulk Food) 34. No Evidence of Insect contamination, rodent/other
. als Physical Facilities ,v,,'35. ersonal Cleanliness/eating, drinking or tobacoteig-S
42. Non-Food Contact surfaces clean : . Wiping Cloths; properly used and stored
43. Adequate ventilation and lighting; designated areas used
37. Environmental contamination 44. Garbage and Refuse properly disposed; facilities maintained
38. Approved thawing method 45. Physical facilities installed, maintained, and clean Proper Use of Utensils
46. Toilet Facilities; properly constructed, supplied, and clean
/
39. Utensils, equipment. & linens; properly used, stored,
dried, & handled/ in use utensils; properly used
47. Other Vio Mons. ingle-serv. & single-use articles; properly stored
Ised
r Received by: \)....__.,.
(signature)
; ,),
--- '---.:
Title: Person In Charge/ Owner
J Inspected by: , ,_
(signature) "..--7,..... C. -------)
k prinf ://i /p ze / ,,,,,ir e ,:mai,:
Form EH- ised 6 -2b15