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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)