HomeMy WebLinkAboutBALDO'S 2018.12.14-e, in 1
Dallas County Health and Human Services - Environ en ea th vision
Retail Food Establishment Inspection eport
2377 N. STEMMONS FRWY., RM 607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-2$68 Di,oti Lii?,(,3iti Time out: License/Permit # Est. Type "`Risk Category PaE( 1 oir j
Purpose Inspe 'on: 1-Compliance r -i 2-Routine "---1 3-Field Investigation r -i 4-Visit 5-Other T RE
Establishaf"t me: , , 1
1 00 I
Contact/Owner Name: * Number of Repeat Violations:
,/ Number of Violations COS:
2 -Physicaryjen ( +4 1' 1 In ; s City/ u . '
/1 Id 6-11 ".
p e• ---bezo3 F Nollo-up: Yes
o ( wcircle one) a
Compliance Status Out = not i in IN 1-larnpliance CO - not observed NA = not applicable COS = corrected on site R = repeat violati
Mark the appropriate points in the OUT box for each numbered item Mark ',I' a checkmark in appropriate box for IN, NO, NA, COS Mark an asterisk ' * ' in appropriate box for R
Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days
Compliance Status C impliance Status i
0 1
I: T N
N N C
A 0
s
Employee Health
R 0
U
T
1
N
N O
N
A C
O
S
Time and Temperature for Food Safety
(F = degrees Fahrenheit)
R
12. Management, food employees and conditional employees;
knowledge, responsibilities, and reporting
v r
7
I. Proper cooling time and temperature
/
13. Proper use of restriction and exclusion; No discharge from
eyes, nose, and mouth 1/
2. Proper Cold Holding temperature(41°F! 45°F)
Preventing Contamination by Hands
/
3. Proper Hot Holding temperature(135°F) 1
14. Hands cleaned and properly washed/ Gloves used properly 4. Proper cooking time and temperature
J l5. 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 ,„ 1.,/ 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 I/7 /
7. Food and ice obtained from approved source; Food in
good condition, safe, and unadulterated; parasite
destruction
v i/17. Food additives; approved and properly stored; Washing Fruits
& Vegetables (../
8. Food Received at proper temperature
18. Toxic substances properly identified, stored and used Protection from Contamination
Water/ Plumbing
V
9. Food Separated & protected, prevented during food
preparation, storage, display, and tasting
V
19. Water from approved source; Plumbing installed; proper
backflow device V Sanitized at ppin/t peratur b
10. Food cont rna-fitliff c Retu ab s t ; leane and
LA) _
s
20. Approved Sewage/Wastewater Disposal System, proper
disposal 1.7 ".. 11. Proper dispositio ed, previously served or
reconditioned
Priority Foundation Items (2 Points) violations Re uire Corrective Action within 10 days
0 1 N N C
U N O A O
T S
Demonstration of Knowledge/ Personnel
R O I N N C
U
T
/N A O
S
Food Temperature Control/ Identification
R
27. Proper cooling method used; Equipment Adequate to
Maintain Product Temperature
21. Person in charge present, demonstration of knowledge,
and perform duties/ Certified Food Manager (CFM)
28. Proper Date Marking and disposition
.....„/".....
22. Food Handler/ no unauthorized persons/ personnel
X i...-
29. Thermometers provided, act t , anil calibrated; Chimjca
Thermal test strips I LIYAI-- lt -
Safe Water, Recordkeeping and Food Package
Labeling
Permit Re ' merit, Prerequisite for Operation ' 23. Hot and Cold Water available; adequate pressure, safe
30. Food Estahl. merit 1 ril
I ni ii ---'
..,
,/24. Required records available (shellstock tags; parasite
destruction); Packaged Food labeled
Utensils, E uipment, and ending Conformance with Approved Procedures
31. Adequate handwashing facilit' s: Accessible and Ve Rr oy er
P
ly
supplied, used 0 , S1D N
25. Compliance with Variance, Specialized Process, andV
HACCP plan; Variance obtained for specialized
processing methods; manufacturer instructions
/
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 Z 2.
6. Posting of Consumer Advisories; raw or under cooked
foods (Disclosure/Reminder/Buffet Plate)/ Allergen Label
Core Items (1 Point) Violations Require Corrective Action Not to Exceed 90 Days or Next Inspection , li7iichever Conies First
O I N N C
V N O A O
T / S
Prevention of Food Contamination
R 0 1
U
T
N N 0 N C o
S
Food Identification
It
41 .Original container labeling (Bulk Food)
TM
V/
34. No Evidence of Insect contamination, rodent/other
animals
Physical Facilities 35. Personal Cleanliness/eating, drinking or tobacco use
42. Non-Food Contact surfaces clean / Cloths;ti properlyt usedt and stored 36.37.gt
43. Adequate ventilation and lighting; designated areas used 7 EWiping
44. Garbage and Refuse properly disposed; facilities maintained 38. Approved thawing method i7l
45. Physical facilities installed, maintained, and clean Proper Use of Utensils
46. Toilet Facilities; properly constructed, supplied, and clean
I(//.
39. Utensils, equipment, & linens; properly used, stored,
dried, & handled/ In use utensils; properly used
47. Other Violations 40. ' le-s?,
a use
& single-use articles; properly stored . . P int: Aa411._ ..........,N1 'riffle: Petvsa&Ch itly ic‘C,1A a y._
q Business Email:
Received by:
(signature)
,- ..,
lnspe •.
(sign, ore 1712C1 ---p- I Sa
Print:
09-2015)