HomeMy WebLinkAboutFAST & FURIOUS EXPRESS 2019.01.22--\Cl(lt~(JS--+JA..fLI'rrIL(_n~
Dallas County Health and Human Services -Environmental Health Div)siqn ~I I
Retail Food Establishment Inspection Report L/v~\;~~h.•d-,
2377 ",S1'E:\I:\IO:-'-S FRWY,.R:\I 607.DALLAS.1'X 75207 21.1-819-2 I IS FAX:21.J-819-28r .r--
l -f'-\..;)tlil III :1.I
at ':2-(__J 71reI in:1 Time out:1 License:Permit:j 1 Est.Typ~R"k Category Pag(_of -i
/'-
Pu 'nose of Id.:nection:I I I-Comnliance I I 2-Routine I I 3-Field Investigation I I 4-Visit I \_..-f"SoOther TOT .u..L"CORE
Establ sllln~nt :-:-;atllC:hi )y if,1\
_}Contact/o~l\at11e:
~(I;',
,I *:'IOumber of Repeal \"jolations:__(0)'C)~t ""i 1~\V::1 \\I L It:~-<..I ('i'~'ber of Violations COS:__
Physical Address::..r<:lL.'j ,~~I l.)(!il)~b\~llYLl (~T cOdeRh Ph1~,e:I Follow-up:Yesri\'"'r...-)'tk-)-1 ,t A ?,'L't ),'~-'\,_~I,I I u'I I I <~/'-No (circle one)
compli:~~atus:Out =JOI in compliance I~:il~~m;ra;lce :'i0 =not ,&;ved NA =not applicable COS =corrected on site R =repeat violati';;;---
Mark the appropriate pain''"the OUT box for each numbered item Mark './'a checkmark in appropriate box for 1:\,('1.'0.~A,COS Mark an asterisk I *.in appropriatt!bo>~for R
Priority Items (3 Points)violatiolls Re lIire Immediate Correcti,'e Actiol1l10ttO exceed 3days
Comoliance Slatus CUlIlIlliance Status
0 I N N C Time and Temperature for Food Safety R 0 I N N C R
U N 0 A 0 U N 0'A 0 Employee Health
T ./s (F =degrees Fahrenheit)T S
17 I.Proper cooling time and temperature ./I~.Management.food employees and conditional employees:./
/'knowledge.responsibilities.and reporting
I;/2.Proper Cold Holding temperature(41 OFf 45°F)13,Proper use of restriction and exclusion:No discharge from~/eye".nose.and mouth
v'/3,)'roper Hot Holding temperature(135°F)//Preventing Conlamination bv Hands
,lA,Prooer cookin!!time and temJ)erature ./14,Hands cleaned and properly washedl Gloves use>!fJfQI)erly
L<-V 5,Proper reheating procedure for hot holding (165°F in ~/[15,No bare hand contact with ready to eat lood~tapproved
/Hours),;1ltemate method properly followed (APPROVE Y N )
l/6,Time as a Puhlic Health Control:procedures &records /Hi!!hly Susceptible 1'0l)ul3lions-"Approwd Source f 16,Pasteurized foods used:prohibited load not offered
Pasteurized eu!!s used when required
V 7,Food and ice obtained fi·OtTIappro\'ed source:Food in
v /IA good condition.safe.and unadulterated;parasite Chemicals
destruction
II'8,Food Rocei\ed at proper temperature
~
,17,Food additives;approved and properly stored:Washing FruitsV
&Vegetables
'/Protection from Contamination -1 IR,Toxic substances properly identified.stored and used
V '/9,Food Separated &protected.prevented during food Waterl Plumbing
'/preparation.storage.display.and tasting
V 10,Food contact surfaces and Rerurrtt$ies :Cleaned and /19,Water tram approved source:Plumbing installed:proper
Sanitized at ppn1ltempef,;t;;?I (~i L I II backOow device
L7 II,Proper disposition ofretumed.previously served or /20,Approved Sewage/Wastewater Disposal System.propertt'reconditioned disposal
Priority Foundation Items (2 Points violatiolls Re~lIire Corrective ActiolJ withill 10days
0 I N "('R 0 I iii ."C R
l'N 0 A 0 Demonstration of Knowledge!Personnel u N 110 A 0 Food Temperature ControU Identification
T ~S T S
(..,V 21.Person in charge present.demonstration of knowledge./''27,Proper cooling method used:Equipment Adequate to
1/and oerform dutiesl Certified Food Manager (CF~'I)_;Maintain Product Temperature•..22,Food Handler:no unauthorized personsl personnel .•.28,Proper Date Marking and disposition
Safe Wafer,Recordkceping and Food Package .....1./~9,Thermometers provided.accurate,and calibrated;Chemical!
/Labelill!!Thermal test strips
Vi ?'Hot and Cold Water available:adequate pressure,safe Permit Re~rement,Prerequisite for Operation,_J,
1/'/24,Required records available (shellslock lags:parasite 30,Food Establisfmeri'\P~{~ifrt~l1"5'b.y~i~/')I -t-destruction):Packal!ed Food labeled
Conformance with AI)proved Procedures UtenSils,Equipment,alld Vendingr25.Compliance with Variance.Specialized Process.and 1/31,Adequate hJndwashing facilities:Accessible and properlyHACCI'pian;Variance obtained tor speciali7ed /suppl ied.usedDroccssin~methods:manufacturer instructions
Consumer Advisory /32,Food and Non-food Contact surfaces cleanable,properly
""designed.constructed.and used
LV 26,Posting of Consumer Advisories;ra\\or under cooked ,I 33,Ware"ashing Facilities:installed.maintained.used:
foods (Disclosure/Rcminder'Buffet Plate)/Allemen Label Service sink or curb cleaning facility provided
Core Items (1 Point)Violatiolls Require Corrective Actioll Nor to Exceed 90 Da)',~or NextlllSpeC'liOIl,Whicl,e"er Comes First
0 1 N .'<C R 0 t N N C R
U N 0 A 0 Prevention of Food Contamination u N 0 A 0 Food IdentificationT'"S T So"
'/34.No Evidence of Insect contamination,rodent/other /'"41 ,Original container labeling (Bulk Food)v"/animals
..,1/35,Personal Cleanliness/eatin!..!.drinking or tobacco usc Physical Facilities....',/36,Wiping Cloths:properly used and stored ,/·C,t'-ion-Food Contact surfaces clean
1/37.Envirollmellwl contamination "43,Adequate ventilation and lighting;designated areas used,
./38,Aooro\edtha\\ing method /44.Garbage and Refuse properly dispo,ed:facilities maintained
Proper Use of Utensils ,..
./45,Physical facilities installed.maintained.and clean
~~V 39,Utensils,equipment.&linens:properly used,stored,
,../46.Toilet Facilities;properly constructed.supplied.and clean
dried,&handledl In ust:utensils:properly used
II'40,Single-sen ice &single-usc articles:properly stored 47.Other Violations
and used,.~'>t(,
Received by:/--Af I.'?-<-J Print:(,£/_{",_-Title:Person In Charge!Owner
(signature),/t
Inspected hY:~\,/(-J_y)-t--n-t-L '((_j Print:/Business Entail:
(signature)'_l'l7li I'"",~
Form EH-06 Revisdd 09-2b15