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HomeMy WebLinkAboutFOOD FROM GALILEE 2018.12.05Dallas 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 rAt: 6ff. Time in: Time out: License'Permit # a 1 q Est. Type Risk Category Page I of 4 Purpose of In ection: 1-Com liance b<1 2-Routine ini 3-Field Investigation F -II 4-Visit ri 5-Other TOTAL/SCORE Estarbn ' at ir- . i lee..- Contact/Owner Name: * Number of Repeat Violat'ons: / Number of Violations COS: ... Phytjt4 eAresni i ndm , L‘,1 / if iicaour3n?i2 b rk ....m,. 25 Phone: Follow-up: Yes No (circle one) Compliance Status: Out - not in compliance IN = in cofnpliance 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 ',/' a checkmark in appr ipriate box for IN, NO. NA, COS Mark an asterisk ' * ' in appropriate box for R Priority Items (3 Points) violations Re uire Immediate Corrective Action not to exceed 3 days Compliance Status C impliance Status j 0 1 U N ( T N N C A O S Employee Health R ci u T 1 N O A N N C s .1 , Time and Temperature for Food Safety (F =degrees Fahrenheit) R 12. Management, food employees and conditional employees, knowledge, responsibilities, and reporting 1. Proper cooling time and temperature t/r 13. Proper use of restriction and exclusion; No discharge from eyes, nose, and mouth 1 2. Proper Cold Holding temperature(41°FI 45°F) j r-Preventing Contamination by Hands 3. Proper Hot Holding temperature(135°F) V 1 and d_po rl washed Glovesused properly approved 4. Proper cooking time and temperature ki. A . ,Hs arsechle ed aanndcoanntactr, itehry eadytoera'tfood or foods or e 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 v d i 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 17v. Food additives;bl approved and properly stored; Washing Fruits & 8. Food Received at proper temperature 18. Toxic substances properly identified, stored and used Protection from Contamination Water/ Plumbing 77 9. Food Separated & protected, prevented during food preparation, storage, display, and tasting backflow device 19. Water from approved source; Plumbing installed; proper 10. Food contact surfaces and Retumables ; Cleaned and Sanitized at ppm/temperature 14/ 20. Approved Sewage/Wastewater Disposal System, proper disposal 11. Proper disposition of returned, previously served or reconditioned Priority Foundation Items (2 Points) violations Require Corrective .4ction within 10 days 0 1 V /N ST N N C A0 Demonstration of Knowledge/ Personnel R O I N N C U N T 0 A 0 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, erform duties/ Certified Food Manager (CFM) 28. Proper Date Marking and disposition K ber:::lood Handler/ no unauthorized persons/ personnel / 29. Thermometers provided, accurate, and calibrated; Chemical/ Thermal test strips 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 1.(// <" 31. Adequate handwashing facilities: Accessible and properly supplied, used / 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/Reminder/Buffet Plate)/ Allergen Label I F Core Items ( I Point) Violations Require Corrective Action Not to Exceed 90 Day's or Next Inspection , Whichever Comes First O I N N C U N O A T/ o S Prevention of Food Contamination R 0 1 U T N N N C A O S Food Identification R 4 I .Oriuinal 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 1 ,:t., 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 f/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 and used Received by: _ Print y 4 s s t v . Title: Person in Charge/ Owner (signature) Inspected by: Print: (signature( 4 1"----Y " 1 #19 /9 r ...11/40 /114 ° s914. ilk - ... , Business Email: Form EH- Revised 09-2014) _ , i I.