HomeMy WebLinkAboutSPRINKLES CUPCAKES 2019.01.15Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-;.STE.\I:\IO\'S FRWY.,R:\1607,DAL.LAS,TX 75207 214-819-2115 FAX:214-819-2868
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Pur pose 01 Inspection:I I I-Compliance I "1 2-Routine J 3-Fit'ld Invesh!!atioll I I 4-Visit I 5-0ther ~~UE
Establi~l\~S~n ~\\1 ")('i 1I-Y~LP C\1~I\\'r~~l/ct (~~(\)rYi *.'""nbcr of Repeat Violations:__I r 8./'\;umber of Violations CO~:--,'~1..,.../
Physical A~:J2J,)V t \\61(f)~/1'l I C\tylhT Ii .A.I hI f~~Phonc:I Follo\\-up:Yes ')
:'>in (circle one)~
Compliance Status:Out =not in complianee IN =in compliance ~nt obsened :"IA =not applicable COS =corrected on site R=rc:pear vi~n __/'Mark the appropriate DOitllsin the OUT box for each numbered item Mark',Clcckmark in [lnnronriate bo.,for IN.NO.;'IIA.COS Mark an asterisk'*.in apDro~oox lor R
Priority Items (3 Points)violations Re /lire Imlllediate Correctil'{!Actio"/lot to exceed 3 ,Jays
ConlJ}liance Status Comuli"ncc St"tus0IN.'i C Time and Temperature for Food Safe~'R 0 I !'I :;-C Rl'N 0 A 0 U :;-II A 0 Employee HealthTS(F =degrees Fahrenheit)T SII.Proper cooling time and tCl11pe;;::raturc I I~.Management.I'ood ~mployees and conditional employees:/kno\\kdg~.resDollsibilitIL'-;.anclreport ill!.!
v'V ~Proper Cold Holding tcmperuturc(-+IOF 45cF)/13.Proper use of restriction and excltlsion;No discharge Irom
II eyes.nose.and mouth.)3.Proper Hot Holdin!.!tetnncraturd 135'F).Pre\'Cntin!'Contamination by Hands,II 4.Prooer cook in!!time and temperature /y 1-1.Hands cleaned and properl"washedl Glo,es used properly
~5.Proper reheallng pr0cedure for hot holding (165cF in ~./15.No bare hand contact with ready to eat I(lods or approvedHourslalternatemethodproperlvfollo\l'ed (APPROVED Y N )./6.Time a'a Public Health Control:orocedures &records ./Hi!!hll'Suscelltible POIJUlations
Approyed Source f 16.Pasteurized loads used:prohibited lood not olTered
Pasteurized e\!!!s used \l'hen required
II 7.I-ood and icc obtained li'OJl1appro,ed source:Food in
j/'good Cl)IH.iilioll.S3tt:.and unadulterated:parasite Chemicalsdemuctioll
/8.Food Reeeil cd at proper temperature /17.Food additives:apprOl ed and properly stored;Washing Fruits
&Vegetables,Protection from Contamination A IR.Toxic substances properlv identilied.stored and used/.9.Food Separated &protected.prevented during lood -Water/PlumbingVpreparation,stora~e.display.and ta,ting /,}10.Food contflLsurft)~,~ettlr:~1 :'~Icaned andl /"19.Water li'om approved source;Plumbing installed:properSaniti7edat0,Jll1Jt ]Oem '.,r 0,J..(\}backllalV del ice
ltV II.Proper disposition al"rEi1:ri11Cd.prc,iou;,l!saved or .I 20.Approl'cd SCI,age/Wastcwater Disposal System.properreconditioneddisposal
Priority Foundation Items (2 Points)violatio1lS Re£"ire Corrective Actioll lVithill /0 days
0 I N .'i C R 0 I N ,'i C Rt'N 0 A 0 Demonstration of Knowledge/Personncl t:;\0 A 0 Food Temperature ControU IdentificationTSTSV21.Persan in charge present.demon,tration or knoll ledge.I 27.Proper cooling method used:Equipment Adequate toV1/and perlorm duties!Certilied Food r."lana~er (Cn'l)Maintain Product Temoerature
./~2.Food Handler'no unauthorized persons,personnel I 28.Propcr Date Markin~and disposition/Safe Water.Rccordkeeping and Food Package I 29.Thermometers prOl ided.accurate.and calibrated:Chemical/
labelin!!Thermal test stripsV/?'Hot and Cold Water UI ailable:adequate pres;,ure.safe /Permit Requiremcnt,P,tercquisite for Operation_0.
r/24.Required records available Ishellstock tags;parasite ~-r 30.Food Establishment i'i't1il ~ffl\~[)\(Idestruction):Packaued Food labeled
r{Conformance with Approved Procedures Utensils,Equipn ent,and-VJlding
25.Compliance I"ith Variance.Speciali7ed Process.and j 31.Adequate hand washing racilitie>:Accessible and properlyHACepplan:Variance obtained for specialized
supplied.usedDrocessil1(!melhods:manufacturer instructions17ConsumerAdvisory /32.Food and Non-Iood Contact surfaces cleanable.properly
J ~designed.constructed.and uscdr26.Posting of Consumer Ad,isories;raw or under cooked .I 33.'Wrare\'~<ishillg Facilities:installed.maintained.used,'
food,(Disclosure'ReminJerrBufTct Plate)!Allergen label Sen ice sink or eurb cleaning facility prol'ided
Core Items (I Point)Violatio/lS Require Corrective Actio/l Not to Exceed 90 Dal's or Next illspectioll ,JH,icllel'er Comes First
0 I N :Ii C R ()
I~
:;-C Rl'N ~A ()Prevention of Food Contamination l::Ii A 0 Food IdentificationTSTS
'II ~,
34.'-:0 EI idencc or Inscct contamination.rodent/other /41.0riginal container labeling (Bulk Food)animals
/V V 35.Personal Cleanliness/eatin~.drinking or tobacco use J Physical Facilities:;-V 36.Wining Cloths:rroperly u,ed and >tored I 4:C.Non·Food Contact surlaccs clean,//37.En\irollmclltai contamination /43.Adequate vcntilation and Ii~htinc;dc>i"nated areas t"ed/3X.Apnroved thall inu method /44.Garbace and Refu,e moperlv di>posed:I'lcilities maintained/Prouer Use of Utensils vi /45.Phy,ical facilities installed.maintained.and clean
./39.Ctensib.equipl1lent.&linens:properly u>ed.stored.Iv'4(l.Toilet Facilities;properly constructed.supplied.and cleandried,&handled!In usc utensils:tJroDcrly used
\40.Single-service &single·use articles:praperly stored 47.Other Violationsandused
Rcceil'ed by:r7r'Pu a;t!L~YkttJ n
Print:tJ\eL\Clf\GGt'((~tt Title:Person In Charge!Owner(sig:nallir~)"
Inspected tY:'"VY:tl ~"NU h\t)~'--h .V"A Print:'J Business Email:(signnturc)':!..:./
Form EH-06 ~-2015)--I I
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
~~2377 'i.STDL\IO;-'w FRWY.,R;\1607,DALLAS.'r;;;!~07r-819-~rh~214-81~-286~
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Item/Location Temp Item/Location Temp Itern/Location Temp
OBSERV ATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLlSHMEl'\T HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received by:r(\00 O)J\._~Print:r(\y.(1f,\.n C~rl v'(oH Title:Person In Charge/Owner
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Form EH-O~1s ~d09-2015)-