HomeMy WebLinkAboutJIMMY JOHN'S 2019.01.30Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STE.\L\IO:'liS FRWY ..R\I 607.DALLAS.TX 75207 214-819-21 IS FAX:21-'-819-2868
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Dat '-'-:'\'~CHITil11~in:I Til11~out:I License/P~rl11it #YL(~c 1 Est.Type 1 Risk Category Page +of_L_
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Pur pose of Insoection:I I I-Comoliance I •.-I'2-Routine I I 3-Field Investigation I I 4-Visit I I S-Other TOT Aj.If;€9.RE
Estab I hl11ent Nal11e:f(,t I j Cont..1ctlO"ner Nan~:~.I
*\umber of Repeat Violations:__(1--)_i ,"(\()t \1 (,1 -"'):It \'"v,t,I ,\JIL(",I..U )
./\umber of Violations COS:--,
1~?rClaIAddress'4-1
~I City/C(t'l?l ·mCt:I Phone:I Follow-up:Yes
1('1.\-1-t,...-(,~(~"r~,I "-No (circle one)
Compliance Status:Out =not in compliance II\'=in compliance ~O =not observed :-IA =not applicable COS =corrected on site R =repeat \iolation
Mark the appropriate points in the OUT box for each numbered item Mark''/'a cheokmark in appropriate box ''If 1\,1\'0.NA.COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violatiolls Re /lire Immediate Correcth'e Actiol7 IIOtto exceed 3 dars
COlllllliance Status Conlllli,mce Status
0 I N :-;C Time and Temperature for Food Safety R 0 I N :-;C R
u o/A 0 t.:N 0 A 0 Employee Health
T /s (I'=degrees Fahrenheit)T /s
/I.Proper cooling time and temperalure 12.Management.food employees and conditional employees:
VI /knowledQe1 resDonsibilitics.and rCDorting
//'2.Proper Cold Holding lemperature(41 °F,-I5'F)I 13.Proper usc of reslriction and exclusion:No discharge Irom
v e\'cs.nose.nnd moulh
".!/3.Proper Hot Holding lemoerature(135°F)Preventing Contamination by Hands
,.I ,.4.Proper cooking time and temperature I 14.Hands cleaned and properly washed!Gloves used properly
./5.Proper rehealing procedure for hOl holding (165°F in 2 /15.No bare hand contact with ready lO eat foods or approved
/Hours)alternate method properlv followed (APPROVED y N ),6.Time as a Public Health Control:procedures &records Hi!!hlv Susccl}tible POl)ulations
/
Approved Source 16.Pasteurized foods used;prohibited food not olTered
Pasteurized eZl!s used when reuuired
/7 Food and ic~obtamed from approved source:Food in/good condition.safe,and unadulterated;parasite Chemicals
I destruction
/8.Food Recei\cd at proper temperature 17.Food additives:approyed and properly stored:Washing Fruits
&Veaetables
Protection from Contamination Ig.Toxie substances properly identified.stored and used
X /').Food separ~~protected.pre\ented during food Water!Plumbing
/preparation.stora ,display.and lastinQ /
./10.Food contact su}faces ajr~t'?a~ts ;Cle~!)d rd (19.Water from approved source:Plumbing installed:proper
SamlJ7ed at ppm!ell .·At..r /,.._{\.l:·l ~Ii backOow device
/II.Proper disposition of retumed,previously sen·ed or I 20.Approved Sewage'Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points viola/iolls Re,"ire Corrective Actioll with ill 10 dal's
0 I N "C R 0 I N :-;C R
l!N 0 A 0 Demonstration of Knowledge!Personnel /U "0 A 0 Food Temperature Controll Identification
TJ S T S
)\21.Person in charge present.demonstration of knowledge./I 27.Proper cooling method used:Equipmeill Adequate to
and perform duties!Certilicd Food Manager (CFNI)/Maintain Product Temperature
X 22.Food Handlerl no unauthorized n~rsons!oor50nncl .,/
"I ~8.PrOller Date "'larkinQ and disllosition
Safe Water.Recordkeeping and Food Package I 29.Thermometers provided.accurate.and calibrat~d;Chemical!
/Labelin!!Thermal test strips
I ?'Hot and Cold Water available:adequate pressure.safe /Permit Requirement,Prercquisile for Operation-~.
V 24.Required records available (shellstock tags:parasite t 30.Food EstabHShme';~it'S§lr~enl'~liVl \I dcstruction):Packauecl Foocllabeled
Conformance with Approved Procedures Utensils,Equil ment,and Vending
25.Compliance with Variance.Specialized Process,and 31.Adequate handwashing facilities:Accessible and properly
I HACCP plan:Variance obtained for specialized /supplied,usedproccs:;ilH!methods:manufacturer instructions
Consumer Advisory ,32.Food and Non-food Contact surfaces cleanable.properly
designed,constructed.and used
~6.Posting of Consumer Advisories:ra\\'or under cooked /33.Warewashing Facilities:installed.maintained.used!
foods (Disclo,ure,ReminderlBufTct Plate)!Allemen Label Service sink or curb cleaning facility pro\'ided
Core Items (1 Point)Violatiolls Require Corrective Actio"Not to Exceed 90 Dars or Next Illspectioll.JH,ic/,el'er Climes First
0 I N ~C R 0 t N :.;C R
U N 0 A 0 Pre,'ention of Food Contamination t.:N 0 ,\0 Food Identification
T ./S T ./S
~.'./34.;0.;0Evidence of Ins~ct contamination.rodent/other I 41.0riginal container labeling (Bulk Food)
/animals
1//35.Personal Ckaniiness/calinu.drinking or tobacco usc Phvsical Facilities
//36.Wiilin~Cloths:nroDcrlv used and stored ./4~.",on-Food Contact surl:1ees clean
.//37.En\'ironmcntal contamination .•.43.Atkquatc ventilation and liuhtin!:!:desi!:!natcd areas lIsed
,../38.Anprmed tha\\in!!method 44.Garbage and Refuse orooerly disposed:facilities maintained
/Proper Use of Utensils ,/45.Physical faciliti,,,installed.maintained.and clean
/39.Utensils.equipment.&linens:properly u,ed.stored,/46.Toilet Facilitic!>:properly constructed.supplied.and clean
./dried.&handled,In use utensils:pronerlv lls~d
..,40.Single-sen icc &single-use anicles;properly stored 47 .Other Violations
and llse.d//
Received by:VL/~'Print:N-0·"(I~Tjtle:Person In Ch;,,·~ow2~r \..
(signature)Itc.:~(;~)\J)l;C\,,:""tz_•h ,'\~.\
Inspected by:(y II )<.1 (';\-;J (~,,.-t/h--rL.,;U Print:Business Email:
(::.ign3ture)_-'
Form EH-06 Revis~9'2015
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'<,STEi'LVIO;'llS FRWY,.RY1607.DALLAS.TX 75207 21-'-819-2115 FAX:214-819-2868
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Establ::l~~\n\;"\\___r I I t)iSiCal Address:y '.'i I I r 1 1 I i L,t·(it)Ys~ate:,h.If:?jselPerl11it II I Pag~-___[_
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l L •TEMPERATURE OBSERVATIONS I'
Itern/Location Temp Itern/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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Received bY:~~~Print:tt 'j',t",'jv'\c r
Title:Person In Charge/Owner(signature),.v-.??--::<,..,....:..•...-"''',
Inspe~d b<J 'I I ,--:-~-(,l \'t/I j I"rilt:(signatur)II}'\,'\)1 I )',I Samples:Y N #collected
Form EH-O{;"-Revised 09-2015 I