HomeMy WebLinkAboutBRADFIELD ELEMENTARY 2019.02.01Dallas County Health and Human Services -Environmental Health Division
.Retail Food Establishment Inspection Report
2377 r-;.STDL\IO:\,S FRWY .•It.V1607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
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9r '/(("/j !r~in 1 Time out:/1 License/Pmnit ~1
Est.Type
1
Risk Calegory Pa~orA
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PUrJ nse d Inspection:I I I-Compliance I VI 2-Routine I 3-Field Investi!!atinn I I 4-Visit I 5-0thcr'TOflLI.:>'>4JRE
Est~(15l:iSAment ;-,;an1\I -I -"1:~1.~~')J CJontac~olVner Nan~S..{-;'_I'~n _,~*~~HOfRepeat Violations:__V(1'1(J/I ,f:'(,t-'j~lA.f :".tN'11 'o~~i6lations cos:__2,Physical A~ess;')(d ,•...-i ~\.1 [il1d~ut:t L ~II J ('~i~,S\deTb?rt~1 Follow-up:Yes I
:._~'I ,l No (circle one),
R=repeat vio~;.;,........_
__,
Compliance Status:Out =not in compliance IN =in complim e :-;0 =nOIobserved NA =nOIapplicable COS =corrected on sile
Mark the appropriate points in the OUT box for each numbered item Ma "./,a checkmark in aporopriate box for 1:-1."0,NA,COS Mark an asterisk'*.in appropriate box for R
Priol'ity Items (3 Points)violati(;o;,.,·Re lIire Immediate Correctil'e Action IIOtto exceed 3days
Comllliunce Status Comlliiance Status
0 I N S C Time and Temperature for Food Safety R 0 I N :"C R
N J A 0 C N 0 A 0 Employee Health
T S (F =degrees Fahr~nheit)T l...-S
II'I.Proper cooling time and temperature V 12.Management,food employees and conditional employees:,,',
kno\\,kd!!e.responsibilities.and reportin!!,
,,'/
0 Proper Cold Holding temperature(41 °F/45'F)13.Proper use of restriction and exclusion:No discharge from
..;e,es,nose.and mouth."/3.Proper Hot Holdin!!temperature(135°F)Prcventing Contamination by Hands-I'4.Proper cook in!!time and temperature .,.J 14,Hands cleaned and nrooerlv washed/Gloves used properly
V 5.Proper reheating procedure for hot holding (165°F in "/15.No bare hand contact with ready to cat foods or approved
P-Hours)~alternate method properlv follo\\ed (APPROVED y N )
"6.Time as a Public Health Control:procedures &records I Hi"hl)Susccntible Pooulations
Appro,'ed Source .1 16.Pastcurized foods used;prohibited food not offered
,I Pasteurized e~gs used when required
Iv!7,Food and ice obtained Irom appro,ed source:Food in
good condition.safe.and unadulterated:parasite Chemicals
II destruction /
V 8.Food Recei,ed at proper temperature 1/17.Food additives:approved and properly stored;Washing Fruits
&Vegetables
I Protection from Contamination /18.To,ic substances orooerlv identified.stored and used
'//
9.Food Separated &protected.pre"ented during food Waterl Plumbing
preparation.storage.display,and tasting I
.//10,Food cont,c~ur~c9 ~ReturnabIeS;Cleaned and 7 19.Water from approved source:Plumbing installed:proper
Sanllized at ,Pll empcrature '.I I backtlow device
.)II.Proper disposition ofrelumed.previously served or II 20.Appro,ed Sewage/Wastewater Disposal System,proper
reconditioned ../disposal
Priority Foundation Items (2 Points)violations ReGlIire Corrective Actioll withi"10 days
0 I N 'i C R 0 I ~:'i C R
l'N J A 0 Demonstralion of Knowledgel Personnel IJ ••.•/0 A 0 Food Temperature ControV Identification
T S T S
V.~21,Person in charge present.demonstration of knowledge./27.Propcr cooling method used;Equipment Adequate to
and perform dutiesl Certilied Food Manager (CFYI)I Maintain Product Temperature
V 21.Food Handler no unauthori7ed personsl personnel V /"8.Proner Date Markin!!and disoosition
/Safe Water.Recordkeeping and Food Package ,
J 29.Thcrmometers provided.accurate.and calibrated:Chemical'
Labeling Thermal test strips
./V ?'Hot and Cold Water 3,ailablc:adequate pressure.safe /Pc.•.mit ~equirement,Prerequisite for Operation_J.
/24.Required records 3\ailable (shellstock tags;parasite '1 30.FOOd~stp)1 S'l~ltr 'rrr51~"t &Valid),destructioll):Packaeed Food labeled
/Conformance with Approved Procedures /vI:.U e"sils,E uipment,and Vending
ITl 25.Compliance with Variance,Specialized Process.and .,/31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialiled
processin~methods:manufacturer instructions )supplied.used
/1/Consumer Advisory ,V/32.Food and Non-food Contact surfaces cleanable,properly
designed,constructed,and used
-1 ~6.Posting of Consumer Ad,isories:raw or under cooked /33.Ware\\ashing Facilities;installed.maintained.usedl
foods (Disclosure/ReminderlBuffet Plate)!Allemen Label Ser;'ice sink or curb cleaning facility provided
Core Items (1 Point)Violatiolls Require Corrective Actioll Not to Exceed 90 Days or NexlIllsnccrioll,Wflicl,el'er COnies First
0 I N :"C R 0 I :"1'\C RNVA0Pre,'clltion of Food Contamination IJ N 0 t 0 Food Identification
T S T S
I~V 34.No Evidence of Insect contamination.rodent/other V -I1.Original container labeling (Bulk Food)V "'"animals
/v'"35.Personal Cleanliness/eating.drinking or tobacco use /Phvsical Facilities
./JI'36.Wiping Cloths:properl}used and stored '"42.\ion-Food Contact surfaces clean.'/37.ETnironmental contamination ./43.Adequate ventilation and li!!htin!!:designated areas used
\.-38.Appro,cd tha\\in\!method "/1/44.Garba!!e and Refuse oronerlv disposed:facilities maintained
Proller Use of Utensils t/-15.Physical facilities installed.maintained.and clean
V 39.Utensils.equipment.&linens:pwperly used.stored.1/46.Toilet Facilities;properly constructed.supplied.and clean
'"dried.&handledl In uSe utensil>:orooerlv used V
,V 40.Single-sen iee &single-use articles:properly stored -17.Other Violations
and used
Received by:,~.'v\'.\,(,I ,\Print:~Ll.~l II C')'.c k '-Title:Person In Chargel Owner
bignatllre)Y t.~.vI.)~\II ~.-I L''-,.)-~\
Inspected bl(J~)r:d','."')(.)l ~M'ff ?Print:Busine\s Email:
(signature)__..1,1 '1 {~l
Form EH-061Rkvised 09-2015)I -