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Home My WebLink AboutSLIM CHICKENS 2018.11.03Dallas County Health and Human Services - Environmental Health Division Retail Food Establishment Inspection Report 2377 N. STEN1NIONS FRNN V., RM 607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-2868 Date- i 113 jig Time in: Time out: License/Permit # Est. Type Risk Category Page L of I . Purpose f Inspection: I I 1-Compliance r -1 2-Routine [-I 3-Field Investigation I.-- 4-Visit 5-Other TOTAL/SCORE Establishment Name: .S 1 I . /WI &AA CiZe SICI Contact/Owner Name.) ii-Ra.. -e- p9 * Number of Repeat Violations: ., Number of Violations COS: (0 Physical Address: CY) IV i Al CP/vt-Ii4 T7-_- 1,11 City/Count.v. 7-,, tfilay) Zip Code: Phone: .2..../ K 12 - 14,7 --., (ye)F)IZ-up: Yes N circle one) . Compliance Status: Out = not in conlipliance IN = in compliance NO = not observed NA = not applicable COS = corrected on site R = repeat violation Mark the appropriate points in the OUT box for each numbered item Mark 'v''' 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 Compliance Status j 0 1 U N OAO T N N C S Time and Temperature for Food Safety (F =degrees Fahrenheit) R O I U N O T N N C A 0 s Employee Health R A../ 1. Proper cooling time and temperature i.. 12. Management, food employees and conditional employees; knowledge, responsibilities, and reporting ts, 2. Proper Cold Holding temperature(41°F/ 45°F) k...../ 13. Proper use of restriction and exclusion; No discharge from eyes. nose, and mouth c.....' 3. Proper Hot Holding temperature(135°F) Preventing Contamination by Hands 4. Proper cooking time and temperature V 14. Hands cleaned and properly washed/ Gloves used properly 4....., 5. Proper reheating procedure for hot holding ( I65°F in 2 Hours) L../ 15. No bare hand contact with ready to eat foods or approved alternate method properly followed (APPROVED Y N ) l.....--"" 6. Time as a Public Health Control; procedures & records Highly Susceptible Populations Approved Source c...." 16. Pasteurized foods used; prohibited food not offered Pasteurized eggs used when required L/ 7. Food and ice obtained from approved source; Food in good condition, safe, and unadulterated; parasite Chemicals t..." 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 L., 9. Food Separated & protected, prevented during food preparation, storage, display, and tasting Water/ Plumbing .0.-..." 10. Food contact surfaces and Retumables ; Cleaned and Sanitized at ppm/temperature t......•°° 19. Water from approved source; Plumbing installed; proper backflow device 1....„....." 11. Proper disposition of returned, previously served or reconditioned L.-.0".20. Approved Sewage/Wastewater Disposal System, proper disposal R Priority Foundation Items (2 Points) violations Re uire Corrective Action within 10 days .4 0 1 U N OA O T N N C S Demonstration of Knowledge/ Personnel R 0 1 U T N N N C O A 0 S Food Temperature Control/ Identification t...-" / 21. Person in charge present, demonstration of knowledge, and perform duties/ Certified Food Manager (CFM) ,.......-". 27. Proper cooling method used; Equipment Adequate to Maintain Product Temperature V 22. Food Handler/ no unauthorized persons/ personnel 28. Proper Date Marking and disposition Safe Water, Recordkeeping and Food Package Labeling 4...' 29. Thermometers provided, accurate, and calibrated; Chemical/ Thermal test strips 1/ 23. Hot and Cold Water available; adequate pressure, safe Permit Requirement, Prerequisite for Operation L/ Required records available (shellstock tags; parasite destruction); Packaged Food labeled L.....//30.,f ood EsNtlishmeNtifit....‘Cjirrent lip. E IC % let-1 1 i Conformance with Approved Procedures 14 Utensils, Equ pment, and Vending I c../ 25. Compliance with Variance, Specialized Process, and HACCP plan; Variance obtained for specialized processing methods: manufacturer instructions (/ 31. Adequate handwashing facilities: Accessible and properly supplied, used Consumer Advisory ,.......' 32. Food and Non-food Contact surfaces cleanable, properly designed, constructed, and used 26. Posting of Consumer Advisories; raw or under cooked foods (Disclosure/Reminder/Buffet Plate)/ Allerg Label L.,/en 33. Warewashing Facilities; installed, maintained, used/ Service sink or curb cleaning facility provided Core Items (1 Point) Violations Require Corrective Action Not to Exceed 90 Days or Next Inspection , Whichever Comes First O I U T N N O N A C O S Prevention of Food Contamination R 0 1 U T N N O N A C 0 S Food Identification R ts...7 41.Original container labeling (Bulk Food) 34. No Evidence of Insect contamination, rodent:Other animals Physical Facilities ....,'" 35. Personal Cleanliness/eating, drinking or tobacco use i...." 42. Non-Food Contact surfaces clean C. 36. Wiping Cloths; properly used and stored (..43. Adequate ventilation and lighting; designated areas used C., 37. Environmental contamination .,-' 44. Garbage and Refuse properly disposed; facilities maintained t--•-" 38. Approved thawing method L.7 45. Physical facilities installed, maintained, and clean Proper Use of Utensils a.-.." 46. Toilet Facilities; properly constructed, supplied, and clean 1. - ./ .." dried, & handled/ In use utensils; properly used 39. Utensils, equipment. & linens; properly used, stored, ... 47. Other Violations t............../-40. Single-service & single-use articles; properly stored and used Received by: (signature) --/-:-/Z44- Ana Print: 74........ p c j v (-4 en /V9,9. Title: Person In Charge/ Owner ___fe----Inspected by:Business (signature) ..---7,,,,,c4 g- iiii. 1 Print: ' p pi \.....i i.:43. / jz Email: Form EH-06 (Revised 09-2015) Dallas County Health and Human Services - Environmental Health Division Retail Food Establishment Inspection Report 2377 N. STEMNIONS FRWY., RN1 607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-2868 Establishment Name: Al 1 (WI eltr oAA-ei Physical Address: Q qt) I /V tith-LS -.---iM City/State: (1) 44,1/, License/Permit # Page ( TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp , elegy I 37 t-- re tc'IN 'T tsi-gvA/f ,ST OBSERVATIONS AND CORRECTIVE ACTIONS Item Number AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE. YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND NOTED BELOW: ..Hdd krid (-1 awl et( rya yl e Nyn t Received by: (signature) 7 ---T-Liiiy5X--, Print: . leci„tet clie413 Title: Person In Charge/ Owner Inspected by: (signature) ....---, _. „,, __,,,_ "ey )A-r:_ pgiItrint: p 7171...oviA . Samples: Y N # collected Form EH-06 (Revised 09-2015)