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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