HomeMy WebLinkAboutROLY POLY 2019.01.08Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STE\I.\IO:\S FRWV .•R.VI607.DALLAS.TX 75207 21-'-819-2115 FAX:214-819-2868
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License!Permit iI '20J(-()1(}(J yrZ i!'Sk Category Page _j of_f_-~
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Pui rpose 4f Inspection:I I I-Compliance r I 2-Routine I I 3-Field In\'esti!mtion I I 4-Visit I I 5-0ther TOTAUSCORE
Establishll'lent~1 ~4 V{)I I
Contact/O,\ncr Name:
I
*:\lImher of Repeat Violations:__
1/;:;1A,/:\lImher of Violations COS:--
Physical A~3 ~~l[)(((unc1tDfif~lI1tY(1 V1 iii J~I~rd~i :-~~
I FollI",-up:Yes::-io (circle one)
Compliance Status:Out =not in c'on;pliance IN =in compliance NO =not obs~NA =not applicable COS =corrected on site R =repeat vi<\'tion /.Mark the annrooriate Doints in the OUT box for each numbered item Mark ,,/,a checkmark in appropriate box for 1:-.1,1\0.!'IA.COS Mark an asterisk'*.in a .vox for R
Priority Items (3 Points)violation.l·Re uire Immediate Correetil'e Actio"1I0tto exceed 3 days
Cumlliiance Status Cumlliiancc Statu,
0 I ~lJc Time and Temperature for Food Safety R 0 I N N C R
U 1'1 0 (F =degrees Fahrenheit)U 1'1 J A 0 Employee Health
T ,S T S
V I.Proper cooling time and tempc.!rature /I~.Management.food employees and conditional employees:t-knoll"lcdec.responsibilities.and reportinu
h 1/2.Proper Cold Holding tcmpcrature(.+loFJ 45'F)/13.Proper use of restriction and exclusion:1\0 discharge Irom
/0 eves.nose.and mouth
II II 3.Proller Hot Holding temperature(I3S0F)I Preventin!!Contamination by Hands\)J 4.Prooer cooking time and temperature ,/14.Hands cleaned and properly washed/Gloves used orooerlv
J/5.Proper reheating procedure for hot holding (165°F in 2
,/
15.No bare hand contact with ready to ea(Jii~r ap~ved
Hours)alternate method properly followed (API"'l.<l)W1UI".N )
6.Time as a Public Health Control:procedures &records /Highly Susceptible Populations .J
Approved Source 1/16.Pasteurized foods used;prohibited food not olTered.Pasteurized eggs used when required
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7.FOl1dand ice obtaincd from approved source:Food in
good condition.safe.and unadulterated:parasite Chemicals
destruction I
V 8.Food Receil ed at proper temperature ,/r 17.Food additi\es:apprOl'ed and properly stored:Washing Fruits
&Vegetables
Protection from Contamination ../1 18.Toxic substances properl\'identilied.stored and used,j V 9.Food Separated &protected.prevented during food Water/Plumbing
preparation.storage.dis~nd tasting /
/v 10.Food cont"I'J:tJlUes al~~leturnables :Cleaned and I 19.Water from approved source;Plumbing installed:proper/Sanilized at './'oom!moeralUre V oacktlolV device
17 II.Proper disposition~ed.previously served or (20.Approved Sewage/Wastewater Disposal System.proper/reconditioned disposal
Priority Foundation Items (2 Points)violations ReI uire Corrective Actio"with ill 10 days
0 I ~UC R 0 I N N C RU1'1 0 Demonstration of Knowledge!Personnel u N[/A 0 Food Temperature Control/IdentificationT~S T svl7'21 Person in charge present,demonstration of knowledge.,-27.Proper cooling method used:Equipment Adequate to
and oerlorm duties/Certified Food :vIan""er (CH,I)Maintain Product Temperature"22.Food Handler/no unauthori7ed persons!personnel ./28.Prooer Date I\larking and di,position
./Safe Water.Recordkccping and Food Package -)J 29.Thermometers provided.accurate.and calibrated:Chemical!
Labeling ./Thermal test strips.•.
/Permit Requirement,Pr;requisite.for Operation?'Hot and Cold Water available:adequate pressure.safe_0.
f 24.Required records available (shellstock tags:parasite .1 30.Food EstabIiShment~4(~1nt nJi~C1destruction):Packa~ed Food labeled
/Conformance with Approved I'rocedures Utensils,Equip",ent,and hnding
25.Compliance with Variance,Specialized Process,and /31.Adequate handlVashing facilities:Accessible and properlyHACO'plan;Variance obtained for specialized ./suppl ied.usedorocessini!mdhods:manufacturer instructions /
/Consumer Advisory
;',/32.Food and Non-food Contact surf"ces cleanable.properly
designed.constructed.and used
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26.Posting of Consumer Advisories:rail"or under cooked /33.WarelVashing Facilities:installed,maintained.used!
loods (Disclosure,RcmindcrlBuffct Plate)!Allergen Laoel Service sink or curh cleaning facility provided
Core Items (I Point)Vioilltiolls Require Corrective Actio"Not to Exceed 90 Dal's or Next illSl1ectioll.Jt7,icl,e"er Comes First
0 I 1'1 N C R 0 I N N C RUNi)'A 0 Prevention of Food Contamination t;1'1 0 >0 Food IdentificationTSTS
V 11/
34.No EI idence of Insect contamination.rodent/other V 41.0riginal container labeling (Bulk Food)
animals-::7 C7 ~35.Personal Clcanliness!eatilw.drinking or tohacco use I Physical Facilities/'/.36.WiDing Cloths;DroDeriv used and stored /4:.1\on-Food Contact surfaces cleanV1737.Environmental contamination .'v 43.Adequatc ventilation and lighting:designated areas usedi/3R.AIlIJroved thawing method 1/1/44.Garbaue and Refuse properly disposed:facilities maintaincd7ProperUseofUtensilsII/45.Phvsical facilities installed.maintained.and elcan./3':1.L:tensils.equipment.&linens:properly used.stored.1/46.Toilet Facilities:properly constructed.supplied.and clean1/dried.&handled/In usc utensils:properlv used V
/~ingle-scn ice &single-use articles:properly stored 47.Other Violations
,us(d
Received by:/.\'Print:(~J ',)cU-A -J£,'\.Title:Person In Charge!Owner
(signature)lrv-')I ''£..---/'I ..
[nspected hy:.,t1~-nfill~(~vri IrM-.(~~rint:Business Email:
(signature)
Form EH-06 Revisea 09-2015 --
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 "i.STDI:\lO:\S FRWY ..R\1607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
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(I {TEMPERA TU)(t OBSERVATIONS j-
Item/Location -"Temp Item/Location \.___.....-Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACT10NS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN ivIADE.YO R ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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Received by:(/P.Print:(_'.Jj'\3~u...AJf:l ~Title:Person In Charge/Owner
(signature)--/)/(----'"
Inspected by:U.I~WL!,.')sf)'~~1 +1)'11H'r~ny~C)(si"nature)Samples:Y N #collected
Form EH-06 Revisea1J9-2 b15 -I