HomeMy WebLinkAboutHIGHLAND PARK MIDDLE SCHOOL 2019.01.29Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDIYIO:"lS FRWY.,R:\1607,DALLAS,TX 75207 214-819-2115 FAX:21-1-819-2868
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\t >1~10\~TimeiJl 1 Time Ollt:/1 License/Permlj )~1 E;t.Type 1 Risk Category Page _j of _L
Pur bose of nSllcction:I I I-Comnliance I ••I 2-Routine I I 3-Field Investi!!ation I I 4-Visit I I 5-0ther TOT ALISCORE
Etf\I~~e\'~~{r~,Lt 'H Idr ILP \(~1]~ractJowner Name I
*:\umbcr of Repeat Violations:__@./:-<umber of \"iolations COS:--
PhYSi~~(')):(\\/N IfVf'IrlN I CityrCo1n~V1 \U v.\\hJ ~~tt I Phone:1
Folio\\-up:Yes
"'0 (circle olle)
Compliance Status:Out =not in CC'mpliance IN =ill compliallce ;\'~ot obsen'ed NA =not applicable COS =corrected on site R =repeat violatioll
Mark the .nDrooriate points in the OUT box for each numbered item Mark ,./.a checkmark in appropriat"box for 1:'11,1';0.;'\lA.COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)vio/atiolls Re"lIire Immediate Correcti"e Actioll 1101to exceel/3 days
Comlliiance Stahls CnmnihIDCC Status
0 I N :>i C Time and Temperature for Food Safety R ()I N :>i C R
U N 0 A 0 t;N 0 A 0 Employee Health
T S (F =degrees Fahrenheit)T '"S
L.V I.Proper cooling time and temperature /12.Management,food employees and conditional employees:
.-kno\\ledge.re,ponsibilities.and renortin<!
r/./~Proper Cold Holding tcmperature(41 OF,.J5°F)I 13.Proper use of restriction and exclusion:No discharge from
V eves.nose.and mouth
,.11/3.Proper Hot Holding temperature(135°F)Preventin!!Contamination bv Hands
.I 4.Proper cooking time and temperature }"14.Hands cleaned and properly \\ashed/Gloves used properlv
)/5.Proper reheating procedure for hal holding (165°F in 2 irlf 15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properlv followed (APPROVED y N )
l/'"6.Time as a Public Health Control:procedures &records HiQhly Suscentible POilUlations
Approved Source 1 16.Pasteurized foods used:prohibited food not offered
Pasteurized elms used \\·hen reouired
/7.Food and ice obtained from appro\ed source:Food in
"good condition.safe.and unadulterated:parasite Chemicals.-/destruction '"
../8.Food Recei,ed at proper temperature .I 17.Food additives:apprO\·ed and properly stored:Washing Fruits
&Ve{!etables
/Protection from Contamination /f 18.Toxic substances properlv identified.stored and used
.)1/9.Food Separated &protected,pre\ented during food Waterl Plumbing
preparation.storaQe.disnlay,and ta~ting
/10.Food contac\sl~arj~Ret~c~s :~d and.I /19.Water from approved source;Plumbing installed:proper
/Sanitized at m tempel t (11t A.'I backflow device
""V
II.Proper disposition of returned.previou¥y served or -/20.Approved Sewage/Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points violations ReI "ire Correctivl!Aclioll with ill 10 days
0 I N "C R ()I ":>i C R
U N 0 A 0 Demonstration of Knowledgel Personnel U N 0 A 0 Food Temperature Control/Identification
T .;S T S
./21.Person in charge present,demonstration of knowledge./27.Proper cooling method used:Equipment Adequate to
v'
/and perform dutiesl Certified Food Manager (CFVI)Maintain Product Temperature
u 2~.Food Handlerl no unauthorized perSOnsllJerSonnel 7 28.Proper Date Markin!!and disposition
Safe Water,Recordkceping and Food Package ~9.Thermometers provided.accurate.and calibrated:Chemical!
/"Labelill!,j Thermal test strips
_./l'Hot and Cold Water available:adequate pressure.safe Perm'Requirement,Prerequisite for Operation_J./
V ~4.Required records available (shellstock tags:parasite j/f 30.Food ~t:b~1el\1T1\Uf'urrent &Valid)
destruction):Packa~ed Food laheled
Conformance with Approved Procedures Utensils!Equipment,and Vending
{25.Compliance with Variance.Specialized Process.and /31.Adequate handwashing facilities:Accessible and properly
HACCP pian:Variance obtained for specialiLed
processin~methods:manufacturer instructions
suppl ied,used
V Consumer Ad,isory V 3~.Food and Non-food Contact surfaces cleanable.properly
.designed.constructed,and used
-;:r '26.Posting of Consumer Advisories:raw or under cooked J 33.Warewashing Facilities:installed.maintained.used/
foods (DisclosurefReminder/BulTet Plate)!Aller!!en Lahel Service sink or curb cleanilH!facility pro'ided
Core Items (I Point)Vio/{/riollS ReQllire C()rrective Actiotl N()I tll Exceed 90 Dol'S or Next IlIsoecti()lI,~Vhiclte"er COnies First
0 I N "C R ()I r.;~C R
U N 0 ._A 0 Prevention of Food Contamination I;N 0 A ()Food Identification
T ./S T S
V.".34.!'io Evidence of Insect contamination.rodent/other II 41.0riginal container labeling (Bulk Food)
./animalsV;"...35.Personal Cleanliness/eating.drinkin!!or tobacco use Phvsical Facilities
..V 36.Wiping Cloths:prooerly used and stored ./42.Non-Food Contact surfaces clean
,/1/37.Environmental contamination /43 .Adeouate ventilation and li!.!htilHI:desi!!tHlled areas used
./3R.Approved thaw in!!method .•II,44.Garbal!e and Refuse properly disposed:facilities maintained
PrOneI'USl>of Utensils I 45.Phvsical radlitie;installed.maintained.and clean
/v 3<).Utensils.equipment,&linens:properly used.stored../46 .Toilet Facilitie>:properly constructed.supplied.and clean
dried.&handled'In use utensils:prooerlv used
/v 40.Single-sen icc &single-use articles:properly >tared 47.Other Violation;
and used I
Received br~/Y'Ii/l \!(t;rt},jJ~pr~J7JYfArV)'t1 VI1IAI}I Title:Person In Chargel O"ncr
(~ignature)
Inspected b(i\L'V?\I \"llN (~V\M-h_,C=JI)Print:Business Email:
(signature)
Form EH-06 (Revlsea 0'-2015)-,-