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:
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