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.