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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 ,I / \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)-,-