HomeMy WebLinkAboutHIGHLAND PARK HIGH SCHOOL 2019.01.25Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 x STDL\IO;\,S FRWY .•R:\I 607.DALLAS.TX 75207 21~-819-2115 FAX:21~-819-2868
A A
It'l~7(,!timc in:I Timc out:./I License/Permit #li ~I Est.fype 1 RISk Categar)'pa~Of~
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Pur lose of I ~spection:I I I-Comllliance f Dr 2-Routine I I3-Field Investij!ation I I 4-Visit I I 5-0ther TOTAUSCORE
E+lbliShmen~lle:-I ~iIGJ ~1~:~1l_t.'I 1 Contacl!~cr Name:1n I
*:'>Iumber of Repeat Violations:__
(~t~I{,\I,I-d ~k .-j ~\"\"d-f'\,f ,,"umber of Violations COS:--
Phy's~Addr~ss(j taL
P"ln;j.~[,I'-I rycounty:,-h~ziP~2J]bone:I Follow-up:Yes
1'1 \J I,'\,'~(.~k_I_')No (circle one)
Compliance Status:Out =not in compliance IN =in complia~e NO =not obsen ed NA =not applicable COS =corrected on site R =repear violation
Mark the appropriate Doints in the OUT box for each numbered item Mark ',f'a chcckmark in aDoropriatc box for 1:'1'.:-';0.!'IA.COS Mark an asterisk'*.in aPDropriat~box for R
Priority Items (3 Points)violations Re '"ire Immediate Correctil'e Action "ot to exceed 3 days
COll1llliancc Status Compliance Status
0 I N :0;C Time and Temperature for Food Safety R 0 I N ~C R
U N 0 A 0 (F =degrees Fahrenheit)U ~0 A 0 Employee Health
T S T s
./I.Proper cooling time and temperature /12.Management,food employees and conditional employees:.knO\dedl!e.responsibilities.and renorting
./2.Proper Cold Holding temperaturc(41°F/45°F)I 13.Proper use of restriction and exclusion:No discharge from
eves.nose.and mouth
l.3.Proper Hot Holdin!!tempcrature(135'F)/Prevcntio!'Contamination by Hands.4.Proper cooking time and temoerature /14.Hands cleaned and properly washedl Gloves u;,ed properlv
.5.Proper reheating procedure for hot holding (165'F in 2
~I
15.No bare hand contact with ready to eat foods or approved
Hours)altcrnale method orooerlv followed (APPROVED y N )
6.Time as a Puhlic Hcalth Control:nrocedures &records Hh!hlv Suscentible POllUlations
Approved Source 16.Pasteurized foods used:prohibited food not offered
Pasteurized euus used \\·hen reauired
~7.Food and ice obtaincd Irom approved source:Food in,good condition.safe.and unadulterated:parasite Chemicals,destruction
I R.Food Reeei\ed at proper temperature y 17.Food additives:approved and properly stored:Washing Fruits
&Ve~etables
Protection from Contamination Ii'18.Toxic substances properlv identified.stored and used
,/9.Food Separated &protected.prevented during food Waterl Plumbing
orenaration.stora!!e.display.and tasting
,-10.Food contact rIJ1.1~~!1d tfr1unl~ls ;CI~'lI1ed and I 19.Water Irom approved source:Plumbing installed:proper
Sanitiled at 'n1te mera .I I 1,1,l'.•J backflow de\·ice
/II.Proper disposition of retumed,previously served or ,;20.Approved Sewage/Waste\\ater Disposal System.proper
y reconditioned disposal
Priority Foundation Items (2 Points violations Re,"ire Corrective Actioll within 10 dal's
0 I N :;('R ()I N N C R
U N 1 A 0 Demonstration of Knowledgel Personnel V N 0 A 0 Food Temperature Control!Identification
T 5 T S
-\oj 21.Person in charge present.demonstration of knowledge,I 27.Proper cooling method used;Equipment Adequate to
and perform duties!Ccrtilied Food Manager (CFM)•..Maintain Product Temoerature
22.Food Handler'no unauthorized Dersonsl oc"onnel ..•28.PralleI'Date i\larking and disposition-Safe Water,Recordkceping and Food Package ",/29.Thermometers provided.accurate.and calibrated:Chemicall
Labelill9 Thermal test strios
•....V'0'Hot and Cold Water a\ailablc:adequate pres;,ure.safe /Permit R~quirement,Prerequisite for Operation_J.
V 24.Required records a\ailahle (shcllstock tags;parasite vi 30.Food Estqbli h;?'Jlt-~eicDt'1rent &Valid),/destruction):Packaged Food labelcd
Conformance with Approved Procedures (jensils,Pquipment,and Vending
~~
25.Compliance with Variance.SpecialiLed Process.and II 31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance ohtained for'specialized ./
proces,inu methods:manufacturer instructions supplied.used
Consumer Ad"isory /'32.Food and Non-food Contact surfaces cleanable.properly
designed.constructed.and usedy26.Posting of Consumer Advisories:raw or under cooked ./33.Ware\\ashing Facilities:installed,maintained.used/
foods (Disclosure/Reminder/BuITet Platc)/Allercen Lahel Service sink or curb cleanin!!facility p"l'ided
Core Items II Point)Violatio/ls Reullire Corrective Actioll Not to I:."xceed 90 Dal's or Next IlIsl1ecriO/l.W1,icl,el'er Comes First
0 I N :0;C R 0 I N N C R
U N J A 0 Prevention of Food Contamination Ii N 0 A 0 Food Identification
T S T S
.-34.No E\idence of Insect contamination.rodent,other /'"41.0riginal container labeling (Bulk Foodl
animals
vi /'35.Personal Cleanliness/eatin!!.drinking or tobacco usc Ph "sica IFacilities
,/./36.Wipin!!Cloth<:properly used and ,tored ./42.Non-Food Contact surfaces clean
."~/37.Environmental conlJminalion I /43.Adc(llIat~ventilation and Iightil1l2:deSHmated areas used
v 3X.Appro\cd th:l\ving method ./44.Garba!!c and Refuse llroperly dispmed:facilities maintained
Proner Use of Utensils ..;./45 .Phvsical facilities installed.maintained,and cle,1I1
/39.LJtensib.equipmcnt.&linens:properly lbed.stored../46 .Toilet Facilitics:propcrly constructed.supplied,and clean
v /dried.&handled/In use lItensils;nronerlv used
/40.~le.sef\icc &single-u,c articles:properl stored 47.Other Violation;,
and use I ///
Received by:r ill I'I'ilit:-61I /(:\Title:Person In Chargel Owner
(signature)\..>:.:I."L
Inspected ~A ((1\-)(II.I-rf \{1 (-~Print:I Business Email:
(signature)./I j ,.(
Form EH-06 (Revised 09-2015)