HomeMy WebLinkAboutEDIBLE ARRANGEMENTS 2018.11.29Dallas County Health and Human Services - Environmental Health Division
Retail Food Establishment Inspection Report
2377 N. STEMMONS FRWY., RM 607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-2868
Da t I: 1 - . 4
.
-14
/
Time in: Time out: License/Permit # J31
Est. Type Risk Category Page t of 1_
Purpose of Inspection: Li I-Compliance IrZI 2-Routine 3-F'el ivest Ration 4-Visit 5-Other F -1 TOTAL/SCORE
Eris ri'vil 'ame:
V / tratvr.ots /64,2 Contact/ Na e * Number of Repeat Violafons: , Number of Violations COS:
(1)Physic01/7:-.2) G l citilpe oxA 11A-ckI '
, r f,-
.11
Zip ode: Phone: Follow-up: Yes
No (circle one)
Compliance Status: Out = not in compliance IN = in compf ce 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 '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 J Comp lance Status
R 0 1
U N T O
N C
A 0
s
Employee Health
R 0
U
T
I
N
N
0
N
AI
C Time and Temperature for Food Safety
(F = degrees Fahrenheit)
12. Management, food employees and conditional employees;
knowledge, responsibilities, and reportingI. Proper cooling time and temperature
13. Proper use of restriction and exclusion; No discharge from
eyes, nose, and mouth 2. Proper Cold Holding temperature(41°F/ 45°F)
Preventing Contamination by Hands 17 . Proper Hot Holdine temperature( 135°F) / 14. Hands cleaned and properly washed/ Gloves used properly 4. Proper cooking time and temperature
7
15. No bare hand contact with ready to eat foods or approved
alternate method properly followed (APPROVED Y N i
/
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 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! Plumbing 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 I I. Proper disposition of returned, previously served or
reconditioned
Priority Foundation Items (2 Points) violations Reinire Corrective Action within 10 days
O I N N C
U N
T
0
S
Demonstration of Knowledge/ Personnel
R 0 1
U N
T
N N
A O
C
s
Food Temperature Control/ Identification
R
/
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
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
/ Adequate handwashing facilities: Accessible 31. A
supplied, used
and properly
I-
25. Compliance with Variance, Specialized Process, and
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 26. Posting of Consumer Advisories; raw or under cooked
foods (Disclosure/RemindertButTet Plate)! Allergen Label
Core Items (1 Point) Violations Require Corrective Action Not to Exceed 90 Days or Next Inspection , Whichever Comes First
O I N N C
U N
T
A O
S
Prevention of Food Contamination
R O I N
U N
T
N C
A O
S
Food Identification
R
41.0riginal container labeling (Bulk Food) 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 36. 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 Violations 40. Single-service & single-use articles; properly stored
used ,
(signature)
R ecei‘• ed by: / /o/ Print:
'
Title: Person In Charge/ Owner
Inspected .
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s.siness Email: i
11 '1'zi N I', IF
Form 6 (Revised 09-2