HomeMy WebLinkAboutCHICK-FIL-A 2019.01.30Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377~.STE.\L\IO~S FRWY..Inl 607,DALLAS.TX 75207 214-819-2115 FAX:21-1-819-2868
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Datl J.,T\~/irill (J I Time Ollt:A License Permit #':,~A \o Cl "~~'),)p,rYI RIsk Category Pa~_of__L-
Purpo~•of In~c~ion:1 I I-Comnliance I Vi 2-Routine I I 3-Field Investi!!atioll I I 4-Visit I I 5-0ther T~CORE
Estable ;e,\Ntl/\_I~ll t4 I COlltact!O"ller Name:
I
*:\ulIlber of Repeat Violation"__(:5).-,/:"iulIlber of Violations COS:--
Physical Atdr~,.:t '2 ~\-\I \\(l.C \-\I ~tY\lorrr (~<J 1\\~Itt~e I
Phone:Follow-up:Yes
No (circle one)
COlllpliance Status:Out =not in compliance 1:'01=in compliance .~not ob,cned :"A =not applicable COS =corrected on site R =repeat viola~
Mark the anoroQriate Qoints in the OUT box for each nUlllber~d item Mark'v'checkmark in appropnate box for 1:>1."'0.NA.COS Mark an a<terisk '*.in aopronriate box for R
Priority Items (3 Points)violatiom'Re.lIire Immediate Correctil'e Action 1I0(10 exceed 3 days
Compliance Statns COllluli.nce Status
0 I N ~C Time and Temperature for Food Safety R 0 I N ~C R
U N 0 A 0 l ~0 A 0 Employee Health
T S (F =degrees Fahrenheit)T S
/I.Proper cooling time and temperature /12.Management.food employees and conditional employees;
./'.kno\\lcd1!e,resoonsibilities,and renoninQ
2.Proper Cold Holding temper3ture(-11°F,'+5°F)/13.Proper use of restriction and exclusion:~o discharge from
,///•.•.....I e\·e".nose.and mouth
,//3.Proper Hot HoldinQ temoerature(135°f)/Prewntino Contamination by Hands
I 4.ProDer cookinu time and temperature •j"14.Hands cleaned and eroperly washed.Glo\es used properly
V 5.Proper reheating procedure for hot holding (165°F in c /15.No bare hand contact with re3dy to.eat foods or appro,ed
)II'Hours)•..alternate method Droperlv followed (APPROVED y N )
'"6.Timc as a Public Hcalth Control;procedures &records ./I Hi2hlv Suscclltible POl)ulations
Approved Soul'ce /16.Pasteurized foods used:prohibited food not offered~
Pasteuri/ed e\!!!s used \\hen reauired
If 7.Food and ice obtained li'om approved source:Food in/good condition,safi:.and unadultcratcd;parasite /Chemicals
V dcstruction
V 8.Food Recei\cd at proper temp~rature 0 V'17.Food additives:approved and properly stored:Washing Fruits
&VC1!etables
/Prolection from eonta minalion /18.Toxic substances properly identified.stored and used
/9.Food Separated &protected.prevcnt,d during food Water!Plumbing
IJ prcparation.storage.displav.and tastin!!A
//10.Food contact rr~~nd R'Ctu~t,~:es :Cleaned and I /19.Water Irom approved souree:Plumbing installed;proper
Saniti7ed at .QDmltelmn'r,,.e 1 (~[,I\\.A l 1..(backtlow device
II.Proper di'position ofreturtled.pre,iously sen ed or I 20.Appro,ed Se\\·age/Wastc\vater Disposal System,proper
reconditioned disposal
Priorin'Foundation Items (2 Points)violations Re~Ilire Corrective Actioll withill 10 da)'s
0 ~l,"C R 0 I r;~C R
U A 0 D"monstration of Knowledge!Personnel t:.'1 0 A 0 Food Temperature Controll Identific;ltion
T S T S
/21.Person in charge present.demonstration of knowledge,~
27.Proper cooling method used:Equipment Adequate to
and pcrform duties!Certified Food Man3l!er (CFYI)Maintain Product Temperature
/12.Food Handlerl no unauthorized persons nersonnel ,f 28.Proper Date rvlarking and disnosition
Safe Water,Recordkceping and Food Package ,29.Therl11omete"provided.accurate.and calibrated:Chemical!
/Labelill!>/Thermal test strips
V l'Hot and Cold Water availahle:adequate prcs,ure.safe Permit Requirementl Prerequisite for Operation,_0../
/24.Required records available (,hellstock tags:parasite Vf 30.Food Est:tblishme~1 n~ft~l~~{lflr),/de,truction):Packa!!ed Food labeled
Conformance with Approvcd Procedures Utensils,Eq~ipment,'al)d \'endi~g
II v1 ~5.Compliance with Variance.Specialized Process.and I?~31.Adequate handwashing facilities:Accessible and properly
HACCP plan;Variance obtained lor specialized V supplied.used
proces5in!.!mdhods:manufacturer instructions ,
....1/Consumer Ad"isory ~II'V 32.Food and Non-food Contact surlaces cleanable.properly
/designed.c0nstructed.and used
,(26.Posting of Consumer Advbories:raw or und~r cooked ,1./33.Warewashing Facilities;installed.maintained.used!
foods (Disclosure/Reminder/Buffet Platt)1 AllerQen Label Sen iee sink or curb cleaning facilitv pro\ided
Core Items (I Point)Violatio/ls Re{lllire Corrective Actioll I\'ol 10 Exceed 90 Dal's or Nextll1s/Jectiol1 ,JH,icltel'er Comes First
0 I N ~C R 0 I N 'I C R
U N 0 A 0 Prcvention of Food Contamination t:1'1 0 A 0 Food Identification
T S T A S
I j 3'+.,",0 E\idence of Insect contamination,rodent,othcr /">l1.Original container labeling (Bulk Food)
animals "
I II 35.Personal Cleanliness/eating.drinking or tohacco lise ./Phvsical Facilitics.,~36.Wipin~Cloths:properlv ~nd stored I-,,/42.~on-Food Contact surfaces clean
\//37.Envirollmental cnl1taminatiQ;)7 T \v ./43.Adequate \entilation and Iiuhting:desi~nated areas used
./3g.Appro,cd tha\\in~method If ,."lI II It\J \_I ,,"/'4.+.Garba!!c and Refuse nroDeriv di;,po,ed:facilitic,maintained
;'Proller Use oNJtensils('y /45.Physical ",cilities installed.maintained.and clean
./39.Gtensil,.equipment,&linens:properly used.stored../46.Toilet Facilities;properly constructed.supplied.and clean
/.r dried.&handled!In usc utensils:Drooerlv used "
'/.4~.Single-service &single-use articles;properly stored 47.Other Violations
and used '\r'
Received by:
\I \,~I,(\(\Print:r~\1\\\\l \\-t ilL.l L Title:Person In Charge!Owner
(signatun;)("\l !;
Inspected by:~\I.IIY 1I ·f c--,,/((--h t--;K(rill r:.--.,HusiIH.·s~Email:
(signattlJ"(,)I ,,,(f "'Ir·1 -,
Form EH-06 (Revised 09-2015)
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-i.STD-I:\IO:-iS FRWY.,R;\1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
Establi menIName:•,.--~'I ~IPhYSicattq:]:)j.+IIIr I I ~r I Cittre 'h ImelPeF'llil#I Pag«_cf (:__
1'/'11 (l·-\-I \lIJV'\I'L I{\'_'-TEMPERATURE OBSERVATIONS _,.;.J
Itern/Location Temp Item/Location Temp Item/b,a(!fttion Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN fNSPECTlON OF YOUR ESTABLISHMENT HAS BEEN MADE.YO R ATTEI TION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:"...---1 (',\+1 --t ~~I')
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Received by:
/'.A,AI h 1/)Print:t~I(~\(Y\:\II h ('v.7 Title:Person In Charge/Owner
(signature)
Inspected by:(1,{J J I (I L J .j ·L I (,P1YC-"I
(signature)I1It ,j I '\J Samples:Y N #collected
Form EH-06 Revised 0 -2015 I9