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Home My WebLink AboutUNLEAVENED 2019.01.10Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:\.STL\L\IO:\,S FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 , J"I fak \f)1h~i)n:I Time out:JLicense"'e~ln C1 I Est.Type I Ri,~Category PageL of~ Pur lose of In .ncetion:I I-Compliance I V1 2-Routine I I 3-Field Investh:ation I I4-Yisit I I 5-0ther TOT.u.LSCORE Estarrv;n\~l~/J Vl~d I Contact/Owner Name: I *:"lumber of Repeat Violations:__I~)./,,"umber of Violations COS:-- Physical AI dbctJ ~L ,~(\;,J)1/~~ounttJh Il{vtl.f:i,°~I Follo\\-up:Ye, "10 (circle one) Compliance Status:Out =not in compliance IN =in compliance NO =not\w,.,erved NA =110tapplicable COS =corrected on site R =repeat violation l\,lark the alJorooriate ooints in the OUT box for each numbered item Mark './'a check mark in appropriate box for 1"1,1'0.:'>IA.COS Mark an asterisk'*.in appropriate box for R Priority Items (3 Points)"iolations Re uire Immediate Correctil'e Action 1I0tto exeeel13 days Compliance Stanis Compliance Status 0 I N "('Time and Temperature for Food Safety II 0 I N :-;C R U N <J A 0 U "110 A 0 Employee Health T s (F =degrees Fahrenheit)T J S i/V I;I.Proper cooling time and temperature I 12.lanagement.food employees and conditional employees: /knowledge.responsibilities.and reportin" ~rI'2.Proper Cold Holding temperature(-1I°F 45°F)/13.Proper usc of restriction and exclusion:No discharge tram eves.no,c.and mouth II'/3.Prooer Hot Holding temoerature(135'F)J Preventing Contamination bv Hands ;//4.Proper cooking time and temperature I 14.Hands cleaned and properly washedl Gloves used properly /V 5.Proper reheating procedure for hot holding (165°F in 2 I 15.No bare hand contact with ready to eat foods or approved Hours)alternate method properlv followed (APPROVED y N ),6.Time as a Public Health Control:procedures &records Highl\'Suscclltible Populations Approved Source 1 16.Pasteurized foods used;prohibited food not olTered Pasteurized e(!!!s used when required1!1 7.Food and ice obtained from approwd source:Food in IIII'good condition.safe.and unadulterated:parasite Chemicals destruction / \I 8.Food Recei,ed at proper temperature I 17.Food additi\es:approved and properly stored:Washing Fruits &Vegetables ~Protection from Contamination ,/18.To,ic substances properlv identified.stored and used Vr/9.Food Separated &protected,prevented during t()od Waterl Plumbing oreparation.storage.display.and tastin~ ;)...1/10.Food contactL~t!~~ltllabl~t~AW1 /19.Water from approved source:Plumbing installed:proper Sanitized at I /tem t~rl backtlow de,ice V 11.Proper disposition of retumed.previously served or ,/20.Approved SewagefWaste\\,ater Disposal System.properVreconditioneddisposal Priority Foundation Items (2 Points )violatiolls Re."ire Corrective Actioll withill 10 do)'s 0 ~I}'i c R 0 I N ~C R U A 0 Demonstration of Knowledgel PerslJnnei u t'I;A 0 Food Temperature Control/IdentificationTSTS j 21.Person in charge present.demonstration of knowledge.,IV 27.Proper cooling method used:Equipment Adequate to~ancWertorm GL~sl Certified Food Manager (CF~[)Maintain Product Temperature 'J r.Food Handled no unauthorized personsl oersonnel ./V 28.Proper Date Marking and disposition,- /\..c."._er,Recordkeeping and Food Package J 29.Thermometers provided.accurate,and calibrated;Chemicall Labeling Thermal test strips ../23.I-Iotand Cold Water available:adequate pressure,safe /Permit Requirement,Prerequisite for Operation /2-1.Required records available (shcllstock tags:parasite viVdestruction):Packaued Food labeled 30.Food Establishment Permit (Current &Valid) Conformance with Approved Procedures Utensils,Eqnipment,and \jndingr25.Compliance with Variance.Specialized Process.and L 3 L +equate handwashing facilities:Acc~ible and properlyHACCPplan:Variance obtained for specialized process in!.!methods:manufacturer instructions ,//su ied.used Consumer Advisory ,32.FUod and Non-food Contact surfaces cleanable.properly J ..//designed.constructed.and used ~ 26.Posting of Consumer Advisories:raw or under cooked .)33.'Aoarewashing Facilities:installed.maintained.usedl foods (Disclosure/Reminder!BuITet Plate)!Aller~en Label Service ,ink or curb cleaning facility provided Core Items (I Point)Viollltiolls Require Corrective Actioll Not to Exceed 90 DaJ'.~or Next b,spectioll ,JV/tic/,el'er Comes First 0 I N 'I C R ()I N ~C RUN~A 0 P,'e,'ention of Food Contamination U N °V 0 Food IdentificationTSTS v'V 34.No Evidence of Insect contamination.rodent!other rI 41.0riginal container labeling (Bulk Food) animals ;//35.Personal Cleanliness/eating.drinking or tobacco usc I Physical Facilities </.36.Wiping Cloths:properly used and stored ~f 42.'\ion-Foocl Contact surfaces clean .,//37.En'virOlllllentai contamination '.1 43.Adequate ventilation and ii!!htin£!:dC5i~!Ilated areas lIsed V 38.Approved thawing method .f 44.Garbage ancl Refuse properlv disposed:t:lcilities maintainecl /Proner Use of Utensils /45.Physical I·acilitie,installed.maintained.and clean J ~.ltensils.equipment.&linens:properly used.stored.I -16.Toilet Facilities:properly constructed.supplied.and clean ied.&handledl [n use utcn,ils:properly used \II '-10.Single-se"ice &single-use articles:properly stored 47.Other Violations and lIsed _I A. Received by:J Id..A '\~ILPl Print:V\~\\\{Y\fA.-\-\,'\po 1(\I Title:Person In Charge/Owner (signature)• Inspected by: ~ ~f~~~_1 (~\Print:h J Business Email: (signature)~'\r.(\I'\(~~ Form EH-06 Revise~15 ., Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:'<i.STnnlOl\S FRWY.,R:Y1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 - EStth1Cr;n~i iA.IP,n D ()J I PhYSiC(rOS~~j a 9 l/-_yM ~:tatc:I 1 VI 1\1lJi~er~I PageLsL ~- "TEMPERATURE OBSERVATIONS (' Item/Location Temp Item/Location Temp Item/Location T~mp OBSERVATIONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTE TION IS DIRECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELOW: 'i_/~\;u_/\\,.A.ll ~1\-r'VIA vi I'l H'l'"Ill£\)J 0 ~+-'-flrl "+-Ll-Vw/~V (t)VCi ~iY·jl,'~IJ '(1c(\vel I (_f v,f,.'fl'(,q f--r=' I A')\--Yl 1>(\1{J I'k Il "/)(-h,ll vYA ( ~-(._/'A '~I Ua(\I,J \l,.l.li R I I hml\(l)i (lU ,1\;:J IJ [\1 Ih ~({t"'L~1Ho,,+~1 vn\,~(.i I '1~~~#'1:)['0 1,,-- ....r T r I ---'- -.t--.....,I " lJ-1 ~\11 ('rf)\-_l ~\0 ~j'"I "\I ('(~..P l J X(NVneLL}..I tD C~O YJJV>.) l v'-f)V\-fLr\/-'-+0 '()l21~~f,Ln\<\-(on ~min ~-L").(___,/ 1)~ Received by:~j 1 .mnr-~Print:~(>"\\.~-\-hp(\{1 Title:Person In Charge/Owner(signature)/"\)\-\ Inspect~CJI\ML':<N f-lvrl4J4)~a Print:j (signature Samples:Y N #collected Form EH-O~d 09-2015)'--"