HomeMy WebLinkAboutNEKTER JUICE BAR 2019.01.16Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2J77:'><,STE}DIO:'><S FRWY"RVI 607,DAl.LAS,TX 75207 21-1-819-2115 FAX:214-819-2868
\/7Dr~III 7 nl ~m~in I Time Ollt:J License,Permit #~J_D~s I 1:>1.Tlpe I Ris"Category Page/=ofL
PUrl ose of Inspection:I I-Compliance I v'1 2-Routine I J 3-Ficld Inv{'sti!!ation I 4-Yisit I I 5-0ther TO~'ORE
Establis'rt~~Crho.V ~lil~(-c.~%
I ContacllOIl·ner l'iame:
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*:\umber of Repea!\'iol"tions:__II/\./""mher of \'iolations COS:--aPhysicalAddress:X0f:J ~I C /~'W~}teo Cfli)I W'JA~~~I Phone:IFollm,-up:Ye,
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R =repeat Vi'~Compliance Status:au!=not in compliance IN =in compliance \oF not observed NA =not applicable COS =corrected on site
Mark the aDorooriate ooints in the OUT box for each numbered item Mark ../."checklllark in aoorooriate box for 1:\.~O,:"IA.COS Mark an asterisk'*.in aoorooriate box for R
Priority Items (3 Points)violatiolls Re"lIire Immediate Correcth'e ActiollllOt to exceed 3 days
Conmliance Status Cumoliance Status
0 I N :'\C Time and Temperalure for Food Safety R 0 I N "C R
U N J A 0 IJ "0 A 0 Employee HealthTS(F =degrees Fahrenheit)T ---S
II 1.Proper cooling time and temperature I 12.Management,food employees and conditional employee,:.j /kno\\ledge.rcspunsibilitic-;,and reportin!.!
1/IJ
,Proper Cold Holding tempernrure(-1 I'F -15'F)/13.Propcr usc of restriction and exclusion:No di,charge fromV11-'
ev~s.!lose.and mOllth
i//113.Proner Hot Holdin~temoerature(135°F)Pre"entin2 Contamination h"Hands,v /4.Proper cookinl..!time and templ.:raturc /J 1-1.Iland~cleaned and properly washed,'GlO\es used proDerl,
//5.Proper reheating procedure for hot holding (I65'F III2 /15.No bare hand contact with ready tll eat foods or approvedVHOllrs)alternate method properly i()llo\\'ed (APPROVED y N )
"6.Time as a Puhlic Health Control:procedures &rccord~/'Hi!!hly Susceptible POilUlations
Approyed Source 16.PasteuriLed foods used:prohibited food not olfered
I Pa'tcurized e!!!lS used IIhcn required
7 -.Food and ice obtained from approved source:Food Injgood~ondition,safe,and unadulterated:par3sik /Chemicals
d('slrllction
j g Food Reeel\cd at proper temperature y ,17.Food additives;appro;ed and properly stored;Washing Fruits
&Vegetables
1 Protcction from Conltlmin"tion ,18.Toxic suhstances propaly identitied.stored and u,ed
J~9.Food Separated &protected.pre\ented during food Water!Plumhing
nreoaralion,storage.disolav.and ta~tin!!
j 10.Food eont:7,ur7)~~etu;~CleanJ~'dl /19.Water frolll approled source:Plumbing installed:proper
.•Sanitized at l'li mit l1per Ylt back !low del'iee
"V II.Proper dispoSilion ~,ecI.previously sen ed or I 20.ApprO\ed Sell'age/\Vastell'ater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points)violatiolls Re(lIire Corrective ActiolllVithill 10 days
0 t J""C R 0 I 1\:>C R
N J A 0 Demonstration of Knowledge!Personnel t.::..0 0 Food Temperature Control/IdentificationTST,s
if 21.Person in charge present.demonstrallon of knOll.ledge,I 27.Proper cool ing method used:Equipment Adequate to
an~rm duties Cerlltied Food :'vlanager (CF\'1l Maintain Product Temperature
N 2~Food Han~no unauthori/ed persons!personnel /2R.Proper Date ;\Iarking and disDosition
/'"'Sa~~ecordkeeping and Food 1':Ickage J 29.Thermometcrs pro\ided.accurate.and calibrated:Chemicall
Labelin2 Thermal test stnps723.Hot and Cold Water available:adequate pressure.safe /PermiI Requirement,Prerequisite for Oper:ltioll
V 2-1.Required records ulailahle (shcIlstock tags:parasite v1 30.Food Establishment Permit (Current &Valid)./destruction):Packaged Food labeled
II1~
Conformance wilh Approved Procedures Utensils,Equipment,and Vending
25.Compliance with Variance.Specialized Process.and
31.!\[,t{q'~khand"ashing facilities:Aeces>ible and properlyHACCPplan:Variance obtained lor speciali7ed /ofoce:,:-,jll!.!methods:manufacturc:r ill~trtl('tion:,suppiJ~d.u 'd
Consu mer Ad,'isory I J 32.F(oll all'.\Non-food Contact surfaces ckanable.properly
designed.constructed.and used
.Y 26.Posting:of Consumer Ad\isories:raw or under cooked /33.Wart!\,vashing FClcilitit.:s:installed.maintained.Llsed,
food,(DisclosurelRcll1inder'Bufkt Plate)1 Allcr~en Label Service ,ink or curb clcaninu facility provided
Core Items (1 Point)VioltltiOl's Reqllire Correctiv<'Actioll Not to Exceed 90 Days or Next ".speetioll •JH.icJ.el'er Comes First
0 I N :>c R 0 I N "C RU0A0Pre,'ention of Food Contamination l'N 0 A 0 Food IdentificationT"S T "s734.:--10 E\idcnce of Insect contamlllation.rodenuothcr ,,1/41.0rigillal container labeling (Bulk Food)\I~[,animals
\/'V 35.Personal CleanlinessicatilH2.drinkil1!.!or tohacco USt:Phvsical Facilitiesv-17 _,36.Vviping Cloths:properly u,cd and ,tored "42.Non-Food Contact surface,clean
J 1/37.En\>ironmclltal contamination v--+3.Adeauate ventilation and liuhtin1!:dt:~i!!nateJ area!:>used./38.ApprOl ed thall inu method ./1/-14.Garhage and Reti.lse properly di>posed;facilitie,maintained
/Pruner Use of Utensils ;/-15.PhYsic:ll facilitics imtalled.maintained,and clean
1I /[/3').Utensils.equipment.&linens:properly lbCd.stored.-1(,.Toilet F~li~i(,;~~I e.nstructed,supplied.and cleandried,&handled,In usc utclNls:properly used
/r---...40.Sli~en icc &single-use articles:properly st<)J'ed 47.Other ViO[,ti~r~.I"-a.Jd lJ d ~
Recehed by:\'~Yj~Print:1)~Jf r ?JA r4mOHI)Title:Person In Charge!Owncr
(signature)
InS(lccte~t»1\)~,-l-'h~~Print:Business Em<Jil:
(<;ign<lturc)
Form EH-&'fitFvjs~09-2015)
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377~.STDnIO;\iS FR""Y.,R:V1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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("TEMPERATURE OBSERVATIONS
Item/Location Temp Item/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 AND
Number NOTED BELOW:
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Print:URn 1ileA «:_{)VVl u{JI)Title:Person In Charge/Owner
(signature)-.,.---~
Inspected Y:f\V\5)\I~(J.~rlTf=J(signature),/Samples:Y N #collected
Form EH-06 (~9-2015)