HomeMy WebLinkAboutCVS MOCKINGBIRD 2019.01.02Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:".STDT\IO:\S FRWY.,R:V1607,DALLAS,TX 75207 21.1-819-2115 FAX:21.1-819-2868
•,
DTC 1.1LO \1d1me
ill:
I Time out:_I License P~r11lit 'i I
[SI.'1)PC
I
Risk C.llcgory Page_'01"_1
Purr ose of 1nspection:I I I-Compliance I .........,2-Routine I I 3-Field'nvesti!!ation I I 4-Visit I I 5-0ther l;61~ORE
EstablishlllelCIV ~,."I Contact/Owner 0iame:
I
*;\umber of Repeat Violations:__I5./r'YVti(I A ./:-lumber of Violations COS:--0PhysicalAddr5\)\'2 ~1D(J\\n(.~,,{JY'LXX:1 J_I;)It_~~~KI ~OS I Follow-up:Yes
No (circle one)\
Compli,mce Slatus:Out =no&.u.llmpliallce IN =in compliance ~ot ob,er\,<d NA =not applicable COS =corrected on site R =repeat violat~
Mark the appropriate points in the OUT box for each numbered item Mark'./·a checkmark in appropriate box for IN,r-;O.NA.COS Mark an asterisk'*'in apPJ'OJ)riate box for R
Priority Items (3 Points)violatiolls Re uire Immediate Correclive Actiollllot to exccel/3 days
Coml.thmce Slatus Compliance Status
0 I N "C Time and Temperature for Food Safety R 0 I N "C R
IJ N 0 A 0 U N o /A 0 Employee Health
T s (F =degrees Fahrenheitl T /s
"V 1.Proper cooling time and t~mperJture ,"12.Management,food employees and conditional employees:,k!1(l\\ledge.responsibilities.and reportin!!
)1"0 Proper Cold Holding temperature(41"F!45°F)I 13.Proper use of restriction and exclu;ion:No discharge from
1/V eves.nose.and mouth
i/1/J.Proper Hot Holdinu temperaturet 135°F)//Preventing Contamination by Hands
.I,4.Proper cook in!!time and temperature J .-14.Hands cleaned and properly washedl Gloves used properly
.;5.Proper reheating procedure for hot holding (165°F in ~.(15.No bare hand contact with ready to eat foods or appro,ed
/'Hoursl alternate method properly followed (APPROVED Y N )
,/Ii.Time as a PubliC Health Comro!:procedures &records /'Hi!!hly Susceptible Populations
Approved Soul'Ce I IIi.Pasteurized foods used:prohibited food not offered
PastclIriLed el!!!S lIsed when required
/7.Food and ice ()brained from approved source:Food in
V good condition.sale.ami unadulterated:parasite Chemicals
/'destruction /
V 8.Food Receil ed at proper temperature
~11 17.Food additives;appro,ed and properly stored:Washing Fruits
&Vegetahles
/Protection from Contamination /18.Toxic substances properly identified.stored and usee!
V 9.Food Separated &protected.pre"enred during food Waterl Plumbing
preparation.storage.diwlay.and tasting I
/10.Food contact surfaces and Returnables:Cleaned and Vv 19.Water from approved source:Plumbing installed:proper
"Sanitized at ppm/temperature backliow device
~/II.Proper disposition of returned,previOUSly ser"ed or /20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points)violatiulls ReI lIire Corrective Aclioll withill 10 da)'s
0 I N :'i C R 0 I N :'\C R
U N 0 A 0 Demonstration of Knowledgel Personnel t:'i 0 A 0 Food Temperature Control!Identification
T S .....I.-/s
v~~I.Person in charge present.demonstration of kllOlI ledge.I/~7.Proper cooling method used:Equipment Adequate to
ane!perform duties/Certified Food Mana!!er (CF\I)I Maimain Product Temperature
v'22.Food Handler no unauthori7ed persons!personnel /28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package /29.Thermometers provided.accurate.and calibrated;Chemical!
/Labelill!!/Thermal test strips
V ?'Hot and Cold Water available:adequate pre;sure,safe ,/Permit Requirement,P~erequisite ~r Operation_J.
/2-t Required records available (shellstock tags:parasite vr 30.Food Establishmen~~tl (6®1\&rf~/(';,V c1estruction):Paekaued Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Ve ,ding
II vr ~5.Compliance with Variance.Specialized Process.and V 31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtained for speciali7cd
processin!!methods:manufacturer instructions II
II supplied.used
Consumer Advisory /3~.Food and Non-food Contact surfaces cleanable,propcrly
/designed.constructed.and used
vi ~6.Posting of Consumer Ad,isories:rail'or under cooked vV 33.Warcllashing Facilities:installed.maintained.usedl
foods (Disclosure/ReminderISuffet Plate)'Allereen Label Service sink or curb eleanine facility provided
Core Items (I Point)Violatiolls Require Currective Acrioll Not ro Exceed 90 DOl'Sor Next IlIsfJectioll,JH,icl,e"er Comes First
0 I N ~C R ()I N N C R
U N 0 A 0 Prevention of Food Contamination u N 0 A 0 Food Identification
T "S T s
v/-34.No Evidence of In,ect comaminarion.rodent/other _,V I 41.0rigi11al container labeling (Sulk Food)
animals
v /V 35.Personal Cleanliness/catin!!.drinkim.!or tobacco use I Phvsical Facilitiesv/36.Wiping Cluths:properly used and stored "4~.'\ion-Food COlllact surfaces clean~V 37.En\rironm~ntnl contamination ,/43.Adequate ventilation and liehtine:desil!l1at~d areas used
V 3g.Appro,ed thall'inl!method ,/44.Garbage and Refuse properly disposed:facilities maintain~d
~Proper Use of Utensils V /45.Ph"ical n,cilities installed.maintained,and clean
vi 39.Clensils.equipment.&linens:properly used.stored.II'46.Toilet Facilities;pruperly constructed.supplied.and clean
V dried.&handledl In use utensils:properly uscd
1/40.Single-sen ice &singlc-usc articles:properly stored 47.Othcr Violations
an~;7
Received by:b-/~~Print:T t-J),Pi(C(..)
Title:Person In Charge/Owner
(sigmHUre)f\(MiV y'
Inspected b~~
(--;'VI~I (
Print:(Business Email:
(Si!!l1alure)--,
Form EH-06 (ReVised 09-2015)