HomeMy WebLinkAboutMUSTANG DONUTS 2019.01.30Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'\.STDL\IO:,\S FR\\,Y.,Ry1607,DALLAS.TX 75207 21-t-819-21IS FAX:214-819-2868
I .A,D~It£J If)i{l"1'.I Time oue _j_.LicCnSelPcrlllit #S(L14 I:st.Type
I
Risk C<uegory Page _!of:1--
Purpose of Insp ction:I I I-Compliance I ....,2-Routine I I3-Field Investigation I I 4-Visit I I 5-0ther TOTAL/SCORE
Establij\:f~'l ~ll\&~UnU-t-5 I Contact/OwncrH.'~<;\A i (\/,,'\I_JJ,*:>;umbe.r of R:lleat Violations:__r J I .11ftr1~I~e~lolallons COS:__0)PhY~ical AdtTtJ 0 lC I)+-'{,'Q (cu/)C;PICt{l11l{~l }tii~Phone.I Follow-up:Ves
No (circle one)~
Nckot obsen'cd R =repeat viol\..·Compliance Stutus:Out =not in compliance IN =in compliance NA =not applicable COS =corrected on siteMarktheappropriatepointsintheOUTboxforeachnumbereditemMark.,/.a checkmark in aooropriate box for 1:>1.:"0,NA.COS Mark an asterisk'*.in approprial<box for R
Priority Items (3 Points)vio/aliolls Real/iTt!Immediale Correclh'e Aclion 110110exceed 3 dars
Comuli"ncc ShltllS Comllli"nce Status0IN~C Time and Temperature for Food Safety R 0 I N N C RN0A0"N If'A 0 Employee HealthT/S (F =degrees Fahrenheit)T S
,/1.Proper cooling time and temperature //12.ylanagement,food employees and conditional employees;/knowled<!e.resJ)onsibilities.and reponinQ
./V V 2.Proper Cold Holding temperature(41 of'45°F)I 13.Proper use ofrcstriction and exclusion;No discharge from
eves.nose.and mOllthVV3.Proper Hot Holding temperalUre(135°F)/Prevent ill!!Contamination bv HandsI/4.ProDcr cooking time and temperature 11 /1-1.Hands cleancd and properly lI'ashe(L Glo\es uscd properly
1/V 5.Propcr reheating procedure for hot holding (165°F in 2 ;(15.No bare hand contact with ready to cat l'oods or approved"Hours)alternate mdhod properly follo\ved (APPROVED y N )-I Ii.Time as a Public Health Control.oroeedures &records ,Hi!!hlv SusceJ)!ible POilUlations
Approved Source l'16.Pasteurized foods used:prohibited food not offered
Pasteurized eg!!s used when required/7.Food and ice obtaincd from approvcd source;Food in
Jj
good condition,safe.and unadulterated.parasite Chemicalsdestruction
I S.Food Recei\ed at proper temperature /17.Food additives.approvcd and properly stored.Washing Fruits
&VegetablesIProtectionfromContamination.A IS.To.xic substances properly identified.stored and used
/1/
9.Food Separated &protected,prevented during f'ood Water/Plumbingpreparation.storage.display.and tasting
J 10.Food contact surfaces and Ret~I~!Cleaned and )19.Water from approved source.Plulllbing installed.proper
/'Sanitized at ppnvtcmperat Irc In:lt,(,\.....backtlow device
.,.IV II.Proper disposition ofretumed.prevlOus1)o scrved or /20.Approved Sewage/Wastewater Disposal System.properreconditioncddisposal
Priori!)'Foundation Items (2 Points violations ReI lIire Correclive Actioll wilhill 10 daj's
0 I N ~C R 0 r N I<C Rl!N 0 A 0 Demonstration of Knowledge/Personnel t.:N 0 A 0 Food Temperature Control/IdentificationT"S T .I S
"",'21.Person in charge present.demonstration of knowledge,1/27.Proper cool ing method uscd.Equipment Adequate toII'and perl'orm duties'Certified Food i\la'nager (CF:VI)/II Maintain Product Temperature/2~.Food Handlerl no unauthorized personsi personnel /28.Proper Date ,"Iarkin~and disposition
/Safe Water,Recordkeeping and Food Package /29.Thermollleters provided.accurate,and calibrated:Chemicall
Labelin!?Thermal test strips..;I ~'Hot and Cold Water J,ailable.adequate pressure.safe ./Per.mit Requirenu lit,Prercquisite for Operation_J.
j 24.Required records available (shell stock tags.parasite ~1 30.Food ~stnb iS~P '19r\'9+<4t &Valid)destruction).Packa~ed Food labeled
J Conformance with Approvcd Proccdufl'S ~l te'iisiIS,EI uipment,ana Vcnding
%25.Compliance with Variance,Specialized Process,and 11/31.Adequate hand\\'ashing facilities.Accessible and properlyHAeCpplan:Variance obtained far specialized
proccssin!.!methods:manufilcturcr instructions supplied,used
Consumer Advisory /32.Food and Non-food Contact surfaces cleanable.properly/de,:,igned,constructed.and L1sedf26.Posting or Consumer Ad\'isories:raw or under cooked /33.\Varewashing Facilities:installed.maintained.usedlfoods(Disclosure'ReminderIBuffet Platc)i Allcr~en Label Scrvice sink or curb cleanin~facility provided
Core Items (I Point)Vio/lltiolls Rellilire Correclive Actioll Not to Exceed 9(1Days or Next IIIsDectioll .'H,iclte"er COllies First
0 J N ~C R 0 I N I<C RUN/A 0 Pre"cntion of Food Contamination t.:N 0 A 0 Food IdentificationTSTSVV34.No Evidence of Insect contamination.rodent/other /'41.0riginal container labeling (Bulk Food)animals ./
J Vol 35.Personal Cleanliness/eating,drinking or tobacco use Physical Facilities·/v J 36.Wiping Cloths;properlv used and storcd "42.!\ion·Food COlilact surfaces clean,/V 37.Environmental contamination /'43.Adequate ventilation and lighting:de~if.!11atedarea,:,Llsed''/38.ADDroved tha"in~method ~44.Garbage and Rctltse properly disposed;facilities maintained-ProDer Use of Utensils I -15.Physical facilities installed.maintained.and clean
1/39.Utcnsils.equipment.&linens.properly used.stored./46.Toilct Facilities.properly constructed.supplied.and cleandried.&handled!In use utensils.proDerlv used
I 40.Single·se"ice &single·usc articles.properly ,wrcd 47.Other Violations
"I'd used J
Received bY:.~y\;(j.Print:<J5:M ?,J"...ee.fL_Title:Person In Charge/Owner(signature)......____...
Inspect~~\mll~~(-j Vl +1r\1\_I ~(~
Print:I Business Email:(signature)
Form EH·06 (R~d ~9·2015)