HomeMy WebLinkAboutSHORT STOP 2018.11.291'4
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
Time in: Time out: License/Permit Est. Type I Risk Category Page
Purpose of Inspect on: I-(ompliance
Est invent Name
I We
fari (les
2-Routine
Contact/Owner Name:
3-Field Investigation 4-Visit
* Number of Repeat Violations:
v" Number of Violations COS:
5-Other
our Cod Phone: Follow-up: Yes
No (circle one)
TOTAUSCORE
- -
Compliance Status: Out = not in compliance IN = in compliance NO = not observed NA = not applicable COS = corrected on site R = repeat violation
Mark the anorooriate ooints in the OUT box for each numbered item Mark 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
Compl ance Status
0 1 N N C
U N 0 A 0
T S
Time and Temperature for Food Safety
(F = degrees Fahrenheit)
Proper cooling time and temperature
2. Proper Cold Holding temperature(41°F/ 45°F)
3. Proper Hot Holding temperature( 135°F)
4. Proper cooking time and temperature
5. Proper reheating procedure for hot holding (I65°F in 2
Hours)
6. Time as a Public Health Control; rocedures & records
Approved Source
7. Food and ice obtained from approved source; Food in
good condition, safe, and unadulterated; parasite
destruction
8. Food Received at proper temperature
Protection from Contamination
9. Food Separated & protected, prevented during food
preparation, storage, display, and tasting
10. Food contact surfaces and Retumables ; Cleaned and
Sanitized at ppm/temperature
1 I. Proper disposition of returned, previously served or
reconditioned
Comp lance Status
0
U T N
N N C
O
S
Employee Health
12. Management, food employees and conditional employees;
knowledge, responsibilities, and reporting
13. Proper use of restriction and exclusion; No discharge from
eyes, nose, and mouth
Preventing Contamination by Rands
14. Hands cleaned and properly washed/ Gloves used properly
IS. No bare hand contact with ready to eat foods or approved
altemate method properly followed (APPROVED Y N
Highly Susceptible Populations
16. Pasteurized foods used; prohibited food not offered
Pasteurized e• s used when re uired
Chemicals
17. Food additives; approved and properly stored; Washing Fruits
& Vegetables
18. Toxic substances ro erl identified, stored and used
Water/ Plumbing
19. Water from approved source; Plumbing installed; proper
backflow device
20. Approved Sewage/Wastewater Disposal System, proper
disposal
0
U
T
N
N N C
OA 0
S
Priority Foundation Items 2 Points) violations Require Corrective 4ction within 10 days
Demonstration of Knowledge/ Personnel
21. Person in charge present, demonstration of knowledge,
and perform duties/ Certified Food Manager (CFM)
22. Food Handler/ no unauthorized rsons/ ersonnel
Safe Water, Recordkeeping and Food Package
Labeling
23. Hot and Cold Water available; adequate pressure, safe
24. Required records available (shellstock tags; parasite
destruction); Packaged Food labeled
R
Conformance with Approved Procedures
25. Compliance with Variance, Specialized Process, and
HACCP plan; Variance obtained for specialized
rocessin. methods; manufacturer instructions
Consumer Advisory
26. Posting of Consumer Advisories; raw or under cooked
foods (Disclosure/Reminder/Buffet Plate)/ Allergen Label
0
U N 0
N
A
C
0
S
Food Temperature Control/ Identification
27. Proper cooling method used: Equipment Adequate to
Maintain Product Temperature
28. Proper Date Marking and disposition
29. Thermometers provided, accurate, and calibrated; Chemical/
Thermal test strips
Permit Requirement, Prerequisite for Operation
31..))ood Establishment Permit (Current & Valid
Utensils, Equipment, and Vending
31. Adequate handwashing facilities: Accessible and properly
supplied, used
32. Food and Non-food Contact surfaces cleanable, properly
designed, constructed, and used
Warewashing Facilities; installed, maintain
ice sink or curb cleaning facility upi provided 4t4etarrk 'is(i
0
U N
N
0
N
A
C
0
S
Core Items I Point) Violations Re lire Corrective Act on Not to Exceed 90 Da s or Next Inst action , Whichever Conies First
Prevention of Food Contamination
34. No Evidence of Insect contamination, rodent/other
animals
35. Personal Cleanliness/eating, drinking or tobacco use
36. Wiping Cloths; properly used and stored
37. Environmental contamination
38. Approved thawing method
R
Proper Use of Utensils
39. Utensils, equipment, & linens; properly used, stored,
dried, & handled/ In use utensils; properly used
40. Single-service & single-use articles; properly stored
an used
0 1 N C
UN t A 0
S
Food Identification
41.Original container labeling (Bulk Food)
Physical Facilities
42. Non-Food Contact surfaces clean
43. Adequate ventilation and lighting; designated areas used
44. Garbage and Refuse properly disposed; facilities maintained
45. Physical facilities installed, maintained, and clean
46. Toilet Facilities; properly constructed, supplied, and clean
47. Other Violations
Received by:
(signature)
Inspected
(signatu AKsoe
F.. H-06 (Revised 09-20
PriZtf44Q)ESTPA
Pmt
W9
gW .
Title: Person In Charge/ Owner
Bust