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HomeMy WebLinkAboutHONEY STINGER 2018.11.03Dallas County Health and Human Services - Environmental Health Division Retail Food Establishment Inspection Report 2377 N. STEM \IONS FRW Y., RNI 607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-2868 1 tr.. 5 .• / e'. I • Time in: Time out: License/Permit /A Est. Type Risk Category Page 1 of i .. Pur ose of Inspect on: I I 1-Compliance I-1 2-Routine 3-Field Investi ation 1---1 4-Visit 5-Other TOTAL/SCORE Esta hin. Nance: j 11 ( .. ctiOwne N, le: r , ►. ' 0 -g -F.1),‘* Number of Repeat Violations: / Number of Violations COS: _ AiD 6.) IPhysic 1 \ s\) Csari'L Cttpirj .k rtu Zip Code: : Follow-up: Yes No (circle one) Compliance Status: Out = not in compliance IN = in comIliance NO = not observed Mark the appropriate points in the OUT box for each numbered item Mark '1' a checkmark in NA = not applicable COS = corrected on site R = repeat violation 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 i 0 U T I N N 0 N A C 0 S Employee Health R O I U T N N /C A N C 0 S 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 13. Proper use of restriction and exclusion; No discharge from eyes, nose, and mouth / 2. Proper Cold Holding temperature(41°F/ 45°F) Contamination by Hands 3. Proper Hot Holding temperature(135'F) 7 Preventing 14. Hands cleaned and properly washed/ Gloves used properly 4. Proper cooking time and temperature 1.5. No bare hand contact with ready to eat foods or approved alternate method properly followed (APPROVED Y N ) 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 1/./ 7. Food and ice obtained from approved source; Food in good condition, safe, and unadulterated; parasite destruction 17. Food additives; approved and properly stored; Washing Fruits & Vegetables 8. Food Received at proper temperature 18. Toxic substances properly identified, stored and used Protection from Contamination /7; Water/ Plumbing 9. Food Separated & protected, prevented during food preparation, storage, display. and tasting 19. Water from approved source; Plumbing installed; proper backtlow device f 10. Food contact surfaces and Retumables ; Cleaned and Sanitized at ppm/temperature / _ 20. Approved Sewage/Wastewater Disposal System, proper disposal II. Proper disposition of returned, previously served or reconditioned Priority Foundation Items (2 Points) violations Recuire Corrective Action within 10 days T .. N 0 Demonstration of Knowledge! Personnel It Ou T IN ,4 ^...; 1 A C 0 S Food Temperature Control/ Identification R 27. Proper cooling method used; Equipment Adequate to Maintain Product Temperature .10: erson in charge present, demonstration of knowledge. erfomi duties/ Certified Food Manager (CPA) 28. Proper Date Marking and disposition . ' 22. F od Handler' no unauthorized persons/ personnel 29. Thermometers provided, accurate, and calibrated; Chemical/ Thermal test strips afe Water, Recordkeeping and Food Package Labeling Permit Requirement, Prerequisite for Operation 23. Hot and Cold Water available; adequate pressure, safe k 30. ood Establishment Permit (Current Valid) 7). & 24. Required records available (shellstock tags; parasite destruction): Packaged Food labeled Utensils, Equipment, and Vending Conformance with Approved Procedures 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 Core Items (1 Point) Violations Require Corrective Action Not to Exceed 90 Days or Next Inspection , Whichever Comes First O U T 1 N :- N A C o S Prevention of Food Contamination It 0 U T I N N 0 N A C o S Food Identification R 41.Original 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 thawing method Proper 45. Physical facilities installed, maintained, and clean pr op of Utensils slien 46. Toilet Facilities; properly constructed, supplied, and clean r., &u33: .. tiApprovedtensi is, e n s : properly used, stored, equipment. dried. & handled/ In use utensils; properly used ' 47. Other Violations 40. Single-service & single-use articles: properly stored and used . .......i ----7 Received by: (signature) ..... /./?...... Print: I it Title: Person In Charge/ Owner Inspected by: ..- (signature) .A,..."--)77 .--), ,..._____,....-7 ,ec n,.;,., .4.,,, / Business Email: Form EH-0 evised 09-2015)