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)