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
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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)