HomeMy WebLinkAboutPENNE POMODORO 2018.12.05Dallas County Health and Human Services - Environmental Health Division
Retail Food Establishment Inspection Report
2377 N. STEMMONS FRWV., RM 607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-2868
Itc.:_.- s ...1,s Time in: Time out: License'Permit # 3 (0A 0 (.0 Est. Type Risk Category Page l' of t.---
Purpose of Inspechon: 11___1 1-Compliance 2-Routine r---1 3-Field Investigation 1-11. 4-Visit 5-0ther TOT E
Est ishment fty
re 1
Nam
cr . (r) Contact/Owner Name: * Number of Repeat Violations:
Number of Violations COS:
1 ---POs ress: /1 1 coniFt5rty k rillodo: Phone: Follow-up: Yes
No (circle one)
Compliance Status: Out = in IN = in NO = NA = not applicable COS = corrected on site R = repeat violatio n not compliance compiance not observed
Mark the appropriate points in the OUT box for each numbered item Mark 'i' a checkmark 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 Comp lance Status j
O I
U NOA
Ti'
N N C
0 s
Time and Temperature for Food Safety
(F = degrees Fahrenheit)
R 0
U T
I
N
N
0
N
A
C
o
s
Employee Health
R
1. Proper cooling time and temperature
/
12. Management, food employees and conditional employees;
knowledge, responsibilities, and reporting
/7/
2. Proper Cold Holding temperature(41°F/ 45°F) / 13. Proper use of restriction and exclusion; No discharge from
eyes, nose, and mouth
3. Proper Hot Holding temperature(135°F) Preventing Contamination by Hands
4. Proper cooking time and temperature
/ I
Hands cleaned and properly washed/ Gloves used properly
/
5. Proper reheating procedure for hot holding (165°F in 2
Hours)
15. o bare hand contact with ready to eat foods or approved
ate method properly followed (APPROVED Y N )
6. Time as a Public Health Control; procedures & records
/
Highly Susceptible Populations
Approved Source 16. Pasteurized foods used; prohibited food not offered
Pasteurized eggs used when required
7. Food and ice obtained from approved source; Food in
good condition, safe, and unadulterated; parasite
destruction
/
Chemicals
8. Food Received at proper temperature 17. Food additives; approved and properly stored; Washing Fruits
& Vegetables
Protection from Contamination / 18. Toxic substances properly identified, stored and used
/
,
9. Food Separated & protected, prevented during food
preparation, storage, display, and tasting 17 Water/ Plumbing
V/
10. Food contac aceocil RetumaKCleaned3kul
Sanitized at 1 emperatu
„.,
L WIT I ICU
‘
I ./i i 19. Water from approved source; Plumbing installed; proper
backflow device
/ 11. Proper disposition o etumed, prey
reconditioned
sous y served or / 20. Approved Sewage/Wastewater Disposal System, proper
disposal
PPM Priority Foundation Items (2 Points) violations Recuirc Corrective Action within 10 days
0
V
T
I
N
N N
A
C
0
S
Demonstration of Knowledge/ Personnel
R 0
U
T
1
N
N T N
A
C
0
S
Food Temperature Control/ Identification
7
21. Person in charge present, demonstration of knowledge,
• erform duties/ Certified Food Manager (CFM)
27. Proper cooling method used; Equipment Adequate to
Maintain Product Temperature
od Handler/ no unauthorized persons/ personnel 28. Proper Date Marking and disposition
Safe Water, Recordkeeping and Food Package
Labeling
/
29. Thermometers provided, accurate, and calibrated; Chemical/
Thermal test strips
-/ 23. Hot and Cold Water available; adequate pressure, safe Permit Requirement, Prerequisite for Operation
24. Required records available (shellstock tags; parasite
destruction): Packaged Food labeled 30. Food Establishment Permit (Current & Valid)
Conformance with Approved Procedures Utensils, Equipment, and Vending
25. Compliance with Variance, Specialized Process, and
HACCP plan; Variance obtained for specialized
processing methods; manufacturer instructions
dequate handwashing facilities: Accessible and properly
ailed, used
Consumer Advisory 32. Food and Non-food Contact surfaces cleanable, properly
designed, constructed, and used
osting of Consumer Advisories; raw or under cooked
sods (Disclosure/Reminder/Buffet Plate)/ Allergen Label
33. Warewashing Facilities; installed, maintained, used/
Service sink or curb cleaning facility provided
411111k Core Items (I Point) Violations Require Corrective Acnon No reed 90 Days or Next Inspection , WItichever Comes First
0
U
T
I
N
N
0
N
A
C
0
S
Prevention of Food Contamination
R. 0
U
T
I
N
N
0
N
A
C
0
S
Food Identification
R
41. riginal container labeling i Bulk Food
z
34, No Evidence of Insect contamination, rodent/other
als
-- Physical Fadlities 3 ersonal Cleanliness/eating, drinking or tobacco use
42. Non-Food Contact surfaces clean . 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 fff 38. Approved thawing method _
's 7 facilities installed, maintained, and clean Q PhysicalToiletFacilities; Proper Use of Utensils / properly constructed, supplied, and clean t./(// 39. Utensils, equipment, & linens; properly used, stored,
dried, & handled/ In use utensils; properly used
47. Other Violations 7 40. Single- ice & single-use articles; properly stored
and used/ / )
Received by:
(signature) -,4,./....- i A 1.-___ .,
Print: 4 j ui s //i ve.ifitits
Print: .y., ernwid /Aiaitivk
Title: Person in Charge/ Owner
Business Email: Inspected by:
(signature) '
4.--• .(\nlic it i-(-'W i L ..
1,1 Form EH-06 (Revised 09-2015) t'