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HomeMy WebLinkAboutCVS PHARMACY #7643 2018.11.29Dallas County Health and Human Services - Environmental Health Division Retail Food Establishment Inspection Report 2377 N. STEM31ONS FRWY., RN! 607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-2868 71,te71, 18 Time in: Time out: License/Permit 4 /.63, last. Type Risk Category Pagel__ oft Purpose of Inspection• Li 1-Compliance IY..4 2-Routine F -1 3-Field Investigation 11-1 4-Visit 5-Other TOTAL/SCORE EstaCloteut Name:/N ya/ r 703 VS Contact/Owner Name: * Number of Repeat Violations: v Number of Violations COS: 1PhyOrAiti4ss: ..'(7(ti, () N ai Clupt eolx .m/ i t)1 . . . . 6 5 ( e L.,„: Phone: Follow-up: Yes No (circle one) Compliance Status: Out = not in compliance IN = in compliance 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 `1' 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 j Compliance Status O I U N r N 0 N C A 0 s Employee Health ROI U N OA O T N N S Time and Temperature for Food Safety (F = degrees Fahrenheit) R v 12. Management, food employees and conditional knowledge, responsibilities, and reporting employees; ii7 , I. Proper cooling time and temperature t/y1 13. Proper use of restriction and exclusion; eyes, nose, and mouth No discharge from 7 2.. Proper Cold Holding temperature(4I°F/ 45°F) • Preventing Contamination by Hands 3 Proper Hot Holding temperature(135°F) Vj e 14. Hands cleaned and properly washed/ Gloves used properly 4. Proper cooking time and temperature 15. No bare hand contact with ready to eat alternate method properly followed (APPROVED foods or approved V N ) 7 7 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 Pasteurized eggs used when required not offered Approved Source Chemicals 7. Food and ice obtained from approved source; Food in good condition, safe, and unadulterated; parasite destruction 17. Food additives; approved and properly & Vegetables stored; Washing Emits Y f 8. Food Received at proper temperature 18. Toxic substances properly identified, stored and used Protection from Contamination . Water/ Plumbing Vv r 9. 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 ppm/temperature 20. Approved Sewage/Wastewater Disposal disposal System, proper 11. Proper disposition of returned, previously served or reconditioned Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days 0 1 U N OA T N N C Demonstration of Knowledge/ Personnel R 0 1 U T N N N C A 0 S Food Temperature Control/ Identification R /1/7 27. Proper cooling method used; Equipment Maintain Product Temperature Adequate to 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 29. Thermometers provided, accurate, and Thermal test strips calibrated; Chemical/ Safe Water, Recordkeeping and Food Package Labeling Permit Requirement, Prerequisite for Operation 23. Hot and Cold Water available; adequate pressure, safe 7 - 30. Food Establishment Permit (Current & Valid) / 24. Required records available (shellstock tags; parasite destruction); Packaged Food labeled Utensils, Equipment, and Vending Conformance with Approved Procedures 31. Adequate handwashing facilities: Accessible supplied, used and properly / S pfeo cr isapl iezcei da l iPzreodc e s s , a n d 25. HACCPCom pplliaanne ye avvrii tahn cVea obtained processing methods; manufacturer instructions 111/7,/ 32. Food and Non-food Contact surfaces designed, constructed, and used cleanable, properly Consumer Advisory 33. Warewashing Facilities; installed, maintained, Service sink or curb cleaning facility provided used/26. Posting of Consumer Advisories; raw or under cooked / foods (Disclosure/Reminder"Fluffet Plate)/ Allergen Label Core Items (1 Point) Violations Require Corrective Action Not to Exceed 90 Days or Next Inspection . Whichever Comes First 0 1 U N T N 9 N A O C S Prevention of Food Contamination R 0 1 UN T N N C A O S Food Identification R 41.Original container labeling (Bulk Food) 34. No Evidence of Insect contamination, rodent/other animals Physical Facilities tobacco use 3365... PvveirpsoinngalcClolethasn;lipnreospse/eralytiungse,ddrainndkisntgoroerd °.--. 42. Non-Food Contact surfaces clean 43. Adequate ventilation and lighting; designated areas used Environmental contamination u si po ly sneedd;,pt afacilities faancdi I maintainsictlieeasn. 38. Approved thawing method 2 i• ne starllpeedr m ad iins ctGarbage l aoi ilt Proper Use of Utensils 46. Toilet Facilities; properly constructed, supplied, a c can 39. Utensils, equipment, & linens; properly used, stored, dried, & handled/ In use utensils; properly used 47. Other Violations Y 40. Ingle-service & sie-use articles; properly stored • u Received by: (signature) (Via Print Si, 114 fal----P Ives Title: Person In Charge/ Owner lnspecte (signal .......A r,..A,,,e4, -C. --...r."-- k -)AV6*.7:e/i-xAdfii .. ie Business Email: rr ( For v sed 0 -