Loading...
HomeMy WebLinkAboutMONTERREY CATERING 2018.11.20t_ \ -1,e" 16,1)-) \-J--_ Dallas 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 Date: 2r)1 ..,,,a. Time out: License/Permit # Est. Type Ris Category Page i of I Purpose o Inspectibn: 1-Compliance L 2-Routine I -1 3-Field Investigation I-I 4-Visit 6, 5-Other TOTAL/SCORE Establishrhent 11/4- Nan?e: t C t A , V V. - Lik.4.1n Contact/Owner m : ' 0,1 (...c.1 14- i41 Number (if epeat Violations: (2_,.,cit,.- , ,voi..s s: 7-. .„ Phtiteressi , •, . 1.(.. C .<- .. ( .196l t ityl ounty:. c .,...c.*1 i _ f4-y1 i'..; • 4-1,-,-- Ztj r hoits... ii--) t, i i i (., Foitt.p: -Yes -No 1 (cAalEkute) Mark the appropriate Compliance Status: Out = not in co )fiance IN = in compliance 0 = points in the OUT box for each num red item Mark 'il eckmark --- of observed NA = not a dd-4S = corrected on site R repeat violation 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 Compliance Status 0 1 U N O T N N A O S Employee Health R 0 1 1.1 T N N N C OA O S Time and Temperature for Food Safety (F = degrees Fahrenheit) R • 12. Management, food employees and conditional employees; knowledge, responsibilities, and reporting i., /„/". / 1. Proper cooling time and temperature 13. Proper use of restriction and exclusion; No discharge from eyes, nose, and mouth 2. Proper Cold Holdig vnteer, at °F 45°F) lA. LA, In..--Preventing Contamination by Hands '':'3. Proper Hot Holding temperature(135'F) KiAtii_fir.,..-+-, 14. Hands cleaned and proper) washed/ Gloves used properly V 4. Proper cooking time and temperature 15. No bare hand contac vith ady to et fools or approved alternate method proper) rrio Eitli pp..Routiv ) / ....//4 5. Proper reheating procedure for hot holding (165°F in 2 Hours) Highly Susceptible Populations t-,6. Time as a Public Health Control; procedures & records .t...".....-"<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 IS. 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 Rerfac5 -a Return le Cleaned aild anitized at .1) mite erat e - i.e.i.) I Z 20. Approved Sewage/Wastewater Disposal disposal System, proper ...reconditioned I. Proper disposition o ed, pre iously served or Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days O I U N OA O T N C S Demonstration of Knowledge/ Perso ne R 44 0 1 U N T N1 N C : O S , Food Temperature Control/ Identification R t.„„fr 7. Proper cooling method used; Equipment Adequate to Maintain Product Temperature 21. Person in charge present, demonstr and perform duties/ Certifi tio of k w g Manager CFM) 3 2.8. Proper Date Marking and disposition 22. Food Handler' no unauthortze peisite(Vrsti iii S t 29. Thermometers provided, accurate, and calibrated; Chemical/ Thermal test strips Safe Water, Recordkeept Labeling ‘.. g and Food Packag -veoL, Permit equirement, Prerequisite f r Operation ir.23. Hot and Cold Water available; adequate pressu4akiet) c- O. 9: stab s men il alidl C 24. Required records available (shellstock taus; parasite destruction): Packaged Food labeled Utensils, Equipment, and Vending Conformance with Approved Procedures / 31. Adequate handwashing facilities: Accessible supplied, used and properly I/2 5. Compliance with Variance, Specialized Process, and HACCP plan; Variance obtained for specialized processing methods: manufacturer instructions 32. Food and Non-food Contact surfaces designed, constructed, and used cleanable, properly Consumer Advisory ' 33. Warewashing Facilities; installed, maintained, Service sink or curb cleaning facility provided used/ 26. Posting of Consumer Advisories; raw or under cooked foods (Di,closure'Reminder/ButTet 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 NO T 0 S Prevention of Food Contamination R 0 1 U T N O....;/0 N N C S Food Identification R 41.Original container labeling (Bulk Food) 34. No Evidence of Insect contamination, rodent/other animals Physical Facilities l. 35. Personal Cleanliness/eating, drinking or tobacco use / 42. Non-Food Contact surfaces clean t. 36. Wiping Cloths; properly used and stored / 43. Adequate ventilation and lighting; designated areas used 37. Environmental contamination /i / 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 and used Received by: r " 0 2 f(signature) ,. S•••• ,.- ., )" . Print. • Vt 4112 I)--, rx.:(,,,,t, ), 4 Title: Person in Charge/ Owner Inspected b.), : (signature) t 1., , Nrint: /'sill i , .4itymv --) V f-- ' ---r-I i \ Business Email: Form EH-06 (Revised 09-2015)