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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)