HomeMy WebLinkAboutMOODY COLISEUM 2019.01.26Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 :".STE:\I:\IO"iS FRWY .•R:\I 607,DALLAS.TX 75207 21.t-SI9-2115 FAX~~l~f\~~nJflI I f
Dr~}j,v,/1 Time in:I Time Ollt:I License,Permit I!JIJI~_)JM:JIItf1 -I Est.Type
I
Ri~':llegory Pagc/_of_
Purpose of Inspecti(-,:I I I-Compliance •.......2-Routine I I 3-Field Invcsti!!ation I I 4-Visit r 1 5-0thcr TOT ALiSCORE
Establi~~~(O);(;ql//n contaC1Jo"n~tJI;:I/;~<
1
*:'iumber of Repeat Violations:__3{//,//1 v,./"-'umber of Violation,COS:--
Ph~t}j.~f/ssv..~/'J'IIP.~(j I rt?!/iWJft.;h'h~11~1~J~1Phone:I Follow-up:Yes
No (circle one)
Compliance Slatus:Out =not in compliance IN =in cO~Jpli3nce :'i0 =not observed NA =not applicable COS =corrected on site R =repeat violation
Mark the approoriale ooints in the OUT box for each numbered ilem Mark ,./.a checkrnark in "porooriale box for 1:->.1"0.NA.COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violatioll.'·Re uire Immediate Correctil'e Actioll "ot to exceed 3 days
Conmliance Status Comtlliancc Status
0 ,N :;C Timc and Tcmperature for Food Safety R 0 ,N :;C R
U N 0 JI 0 U N o ~A 0 Employee Health
T s (F =degrees Fahrenheit)T /s
f I.Proper cooling time Jnd temperature ~V/12.Management,food employees and conditional employees:
knowledge.responsibilities,and reportilH!
.;2.Proper Cold Holding temperaturc(41°F/45'F)_-Md.·~~~'13.Proper use of restriction and exclusion:No discharge from
/eyes.nose.and mouth
)(J V X 3.Proper I-Iot Holdin!!temperature(135°F)Ill'll('/~/"Preventin!!Contamination by Hands
I'",/.4.Proper cookin!!time and tcmoerature #./L<;",~\1'1.~,.c:,t'/14.Hands cleaned and properlv washccU Gloves used properly
•••VV 5.Proper reheating procedure for hot holding (16Y'F in 2 ,ItIIr~J 15.No bare hand contact with ready to eat foods or approved
Hoursl r ,alternate method properly followed (APPROVED y N )
V o.Time as"Public Health Control:nrocedures &record,/Highl"Suscentible POllulations
Apprond Source rv1 16.Pasteurized foods used;prohibited food not ofTered
/"Pasteurized eggs u,cd whcn reau ired
/V 7.Food and ice obtained from approved source:Food in
V /
good condition.safe.and unadulterated:parasite /:Chemicals
destruction
v's.Food Received at proper temperature M 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
....Protection from Contamination ;,/18.Toxic substances properly identified.stored and used
V 9.Food Separated &protected.pre,ented during food Wllter/Plumbing
V /11 preDaration.stora!.!e,disolay.and tasting ~
V V 10.Food contact surn,ees and Returnables:Cleaned and .J ./19.Water from approved source:Plumbing installed:proper
Sanitized at ppm/temoerature backflow device
I II.Proper disposition of returned,previously sen·ed or v'20.Approved Se"age/Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points violations ReI lIire Corrective Actio"withi"10 dal's
0 I N "C R 0 ,1>;"c:R
U N 0 A 0 Demonstration of Knowlcdge/Pcrsonnel V :;~o A 0 Food Temperature Control/Identification
T -S T S
~/21.Person in charge present.demon,tration of kno\\ledge.~'i 27.Proper cooling method used:Equipment Adequate to
and perform dutiesl Certified Food Manauer (CF~I)Maintain Product Temperature
V 22.Food Handler'no unauthoriLed Dersons/oersonnel .,28.Proper Date Marking and disposition
/Safe Water.Rccordkeeping and Food Package V 29.Thermometers provided.accurate.and calibrated:Chemical!
-Labeling ~Thermal test strips
II'V 23.Hot and Cold Water available;adequate pressure,safe /Permit Requirement,Prerequisite for Operation
Iv 24.Required records available (shellslOck tags;parasite arJ;30.Food Establishment Permit (Current &Valid)
destlllction):Packa2ed Food labeled
11 Conformance with Approved Procedures /Utensi.ls,Equipment,and Vending
25.Compliance ,,,ith Variance.SpecialiLed Process.and t'31.Adequate handwashing facilities:Accessible and properly
HACCP plan:Variance obtained for specialized V !/supplied,used
orocessin!.!methods:manufacturer instructions
Consumer Ad\'isory r1/32.Food and Non-food Contact surfaces cleanable.properly
/'designed.constructed.and used
11 20.Posting ofConsulller Advisories:raw or under cooked -v 33.Ware\Vashing Facilities:installed.maintained.used/
foods (Disclosure'RcminderiFluffct Plate)/Aller!.!en Label Service ,ink or curb cle3nin~facility provided
Core Items (l Point)ViolatioJls Reallire Corrective AClio"Not Itl Exceed..IJO D{II's or NexlllIspecliOlr,J"7ric/rel'er Comes Firsl
()I N :'\C R ()~IJ101':-;c R
U N~A 0 Prewntion of Food Contamination v A 0 Food Identification
T S T S
t!Ir
34.No Evidence of Insect contamination.rodenliothcr V1/41.0riginal container labeling (Bulk Food)
animals
0(/35.Personal Cleanliness/eating.drinking or tobacco use V /Physical Facilities
.//36.WiDin!.!Cloths:properly used and stored .V/4~.Non-Food Contact surfaces clean
V /37.Environmental contamination V ///43.Adequate ventilation and lightinu:desi~natt:d areas lIsed
"3R.Aonrovcd tha\\inQ method II'/4-1.Garbage and Refu,e Ilrooerlv disposed:facilities maintained
/J Pro ncr Usc of Utensils "V v -15.Phy,ical facilities installed.maintained.and clean,r;39.L.:ten,ils.equipment.&linens:properly u>ed.stored.I_/46.Toilet Facilities:properly constructed.supplied.and clean
dried.&handled,In use utensils:orooerl,used,41l.Single-sen ice &,ingle-use articles:properly storcd I 47.Other Violations
and used
Received by:.4n//7A'L ~L Print:AnP.C_J rl..~·('.haYf.js~Title:Person In Charge/Owner
(signature)~
Inspected ~_••..~'J __.~S "r!f1I /1I4u/71 /~{/.J/¥'J1U7J/J R ~iness Email:
(signature)
For~06 (Re:!sed 09-2015)~~~
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