Loading...
HomeMy WebLinkAboutNEW YORK SUBWAY 2019.01.24Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:\.STDI:\IO:\S FRWY .•R:\1607.DALLAS.TX 75207 21.t-819-2115 FAX:21.t-819-2868 I D:te:f1{;f 1Dr~ill:I Time out:1Licellsc/Permitit 20\<l __.Dro l\1t1st)Y'I R"k Cltegorv Page~of t..--- Purp'~se of Inspection:I I I-Compliance I ..-1 2-Routine I I 3-Ficld Investigation I I 4-Visit I I 5-0thcr'TO'!:.''~-;;;RE Est )lir;~;I~\N1D\V\.SA~~j.J I COlltactJo\V~IhJ If :'-lumber of Repeat Violation"--ell)/t Vll -,\..!?"y')ff Violations COS:__ Physical Ad(~~\\\/\_i -',G I CtfnT(iviifhJ~~d~:~:;)O~/I Folio"-up:Yes -,rI\~r)I".VI ,I No (circle one) Compliance Status:Out =not i~(,OI~)lianCC IN =in complial~t ~O =not obsel"\ed NA =not applicable \.CO =corrected on site R =repeat violation Mark the aooromiate ooints in the OUT box for each lumbered item Mark ./.a eheckmark in .ooropriate box for IN.1'0.NA.COS Mark an 3s1erisk '*.in aoorooriat..:box for R Priorit)'Items (3 Points)violations Re uire Immediate Correctil"(!Actioll /lot to exceed 3 dal's Complhlnce Status Compliance Status 0 I N "C Time and Temperature for Food Safety R ()I N ;0.;C R U N ()A 0 lJ ~0 A 0 Eml)loyee HealthT/s (F =degrc~s Fahrenheit)T _/S /I.Proper cooling time and temperature /12.Management.food employees and conditional employees; /kno\\ledge.responsibilities.and reportin\!~Proper Cold Holding temperature(-II of;-15°F)V 13.Proper use of restriction and exclusion:~o discharge from/v·,/eVe,.nose.and mouth 11'11 3.Prooer I-Iot Holdin!.!temperature(135cF)'"Pr'cwntillg Contamination by Hands ,/4.Proper cooking time Clnd temperature A 14.Hands cleancd and properly washedl Gloves used properlv y 5.Proper reheating procedure for hot holding (165°F in 2 115.No bare hand contact with ready to eal foods or approved Hours)alternate method properly followed (APPROVED y N )•...6.Time as a Puhlic Health Control:procedures &records Highly Susce()tible POl)ulations Approved Source y 16.Pasteurized foods used:prohibited food not offered Pasteurized eggs used when required V 7.Food and ice obtained Irom appro,cd source:Food in V good condition.sal~.and unadulterated:parasite Chemicals I destruction j 8.Food Recei\cd at proper temperature /17.Food additi\cs;approved and properly stored;Washing Fruits &Vegetables I Protection from Contamination /1 IX.To,ic suh,tances properlv identiiied.stored and used ..;9.Food Separated &protected.pre\emed during food Waterl Plumbing oreoaration.stora!.!e,displ:ll.!-1nd tasting / If 10.Food cont,surl"t'and ~'Irnables:Cleaned and !19.Water from approved source;Plumbing installed:proper J /Sanitized at 'n ippm/tem erature backflo\\'device IV II.Proper disposlllOn ~ed.previously served or ,I 20.Approved Sewage/Wastewater Disposal System.proper reconditioned disposal Priority Foundation Items (2 Points)violations Re,"ire Corrective Acti()II IVithilllO days 0 I N ;0.;C R ()I l';0.;C R U N II A 0 Demonstration of Knowledgel Personnel t.!N 0 A 0 Food Temperature Control/IdentificationTtlSTS ~.;21.Person in charge present.demonstration of kno\,vledge.1/'27.Proper cooling method used:Equipment Adequate to and perform duties!Certified Food ;\'Iana~er (CFM),-Maintain Product Temperature X 22.Food Handler,no unauthorized oersons!nersonnel I ~8.Proper Date Marking and dispo,ition Safe Water.Recordkceping and Food Package I 29.Thermometers provided.accurate.and calibrated;Chemical! Labelin!!Thermal test strips I l'Hot and Cold Water available;adequate pressure.safe ./'Permit Requirement,Pren ~lIisite for Operation/_J. ;;2-1.Required records availahle (shellstoek tags:parasite ~30.Food Establishment P~(C Ir~Va id?t)\0 , destruction):Packa~ed Food ,"heled Conformance with Approved Procedures Utensils,Equipmcn ,and Vend ng -,\ vV /25.Compliance with Variance.SpecialiLed Process,and X v HACCP plan:Variance obtained for specialized /31.AdeqU~'a!lClwaShing facilities:Accessible and properly supplied.Ue'dprocessinf!methods:manufacturer instructions J if Consumer Advisory 1/32.Food a~d Non-food Contact surfaces cleanable,properly J dc'igned.constructed.and used tY 26.Posting of Consumer Ad\isories;raw or under cooked /33.Warc\\'ashing Facilities;installed,maintained.used/ foods (Disclosure/Reminder/ButTet Plate)!Allen.!en Label Sen icc sink or curb cleaninu facility pro,ided Core Items (1 Point)Violatiolls Require Corrl'ctil'e Actio"Not ((I Exceed 90 DaJ's or Next I"spectio",JJ'1,idlel'er Comes First 0 If It ;>I C R 0 I N ;0.;C R U N A 0 Pre"ention of Food Contamination U ;>I 0 A ()Food IdentificationTSTI,S '"1/34.No Evidence of Insect contamination.rodent!other /41.0riginal container labeling (Bulk Food) animnls 'V f/"35.Personal Cleanliness/eating.drinking or tobacco usc Physical Facilities .,;V 36.Wipinc Cloths:properly used and stored /42.Non-Food Contact ,urfaccs clean //37.Environmental contamination ./43 .Adequate vcntilation and lighting;de,i2nated areas lIsed /3~ApnrO\ed tha\\inu method ,-44.Garbage and Refuse properly disposed:facilities maintained .I /ProDcr lIsc of Utensils /45.Physical lacilitie,installed.maintained.and clean X II 39.Utensils.equipment.&linens:properly used.stored.~46.Toilet Faeilllies;properly constructed.supplied.and clean '/dried.&handled In usc utensils:properly used / /40.Single-sen ice &single-use anicle>;properly stored 47.Other Violations and used Received by:'-//;;7-h ~.~C Print:~/~/",CL_/;;kJ /<._f n Title:Person In Charge/Owner (siQnalllrCl_~1 .__.,.~.----J _~ Insp;~\V'Kl11X7l ft rrf1rfL flU Print:Bu,iness Email: (sign1 "e) Form EH-lJoTffevised 09-2015) Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:'1i.STE~"'IO:'liS FRWY.,R:VI607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868 ~~ Establtttj~~n\kw ~\,~1 ht P~S,i~11 Add~)llli ~1 vL'tA I Crl~el:vt-tV$IJ-AJrtS~t#I Page_61_L..c- -""/'I TEMPERATURE OBSij'RVA nONS (- Itern/Location Te4.1p Itern/Location '--Temp Item/Location Temp OBSERVA nONS AND CORRECTIVE ACTIONS Item AN [NSPECT[ON OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENT[ON [S D[RECTED TO THE COND[TIO S OBSERVED AND Number NOTED BELOW: -I 1\_,--I .&Z}l~j-fr\(nvl\t)rY-~,l \-p(n.l Jh\Jf-f:1 hlVA t16Jr-r J 1r-iL\ ~~--I ~-,v·..•...,- ...------..,......• ?~~rl~~l\(eJ A-~I A--L\.~vi.C:::l VCIFf-ITH (U J -~'---'----rJAI I fry"D_Jk 1-,-'-/,II rl(-. ./I...--......."I ,~I I hVl +/L J m VJ NIl}.'ib{){:,L I LOA l-(ci-(]O/An ~n//1 ~"~11}J._v -c::;iVI V(_\---\-\')nj)l.tnt 'I Hvc ~-;'rl-P ....--)\'---'r- -j.,{cJVIf I.,.A \VII r1 (,'Sf n j.,,~.')(\U ~n()M 1.4 -roy- VlA()(~tA{)VII ()~./r-~r (I!~[i ~\1!\11 fu ~D(L~+e ,CV ,1\,\--w I I +P rYl """1)~'.1"")/")I'11-\ LSlrYlilAV ~I/1\I({o_)\-1 IIA e '1'0 VJ0 r f J fJ'\l../V J C .-c.., . Received by:~~:,/]_pA I~prin~(V7 t{Y I '{:_;2e.-(Ie (c)Title:Person In Charge/Owner (signature)tf)--t-~ Inspected b(l"\.V'v<:\II RAl ..b~rrff0\(signature)Samples:Y N #collected Form EH-06 (R 9-'2bll;r'1 ~