HomeMy WebLinkAboutCAFE 43 2019.02.28Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDL\IO:\S FRWY"R:\I 607,DALLAS,TX 75207 214-819-2115 FAX:21~-819-2868 .{
~~78~{q I Time in:ITime out:I Lic~nselP~rmit Ii VCOt~t-r~0 I Est.Type 1 Risk Calegory Page j_or ,
-
Purpose of Inspection:I I I-Compliance k./I 2-Routine I I3-Ficld Investigation I I 4-Visit r 1 5-0ther TOTAL/SCORE
Estr(\~Ttq?)e:
I ContacllO\\n~r Name:I
*;\lumber of Repeat Violation1t:__
0./:-';umber of Violations COS:--
Ph~'Cj~res~~rD U ~Iv(i I9ir~~(,pRf\\}~~~II Zip Code:I Phone:I Follow-up:Yes
No (circle one)
Compliance Status:Out =not in compliance IN =in camJliance ~o=not obscl'\ed NA =not applicable COS =corrected on site R =repeat violation
Mark the appropriate points in the OVT box for each numbered item Mark ../.a checkmark in appropriate box for 1:\,(1.'0.NA.COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violations Re aire Immediate Correctil'e Actio"1I0tto exceed 3 days
Compliance Status ClIlIloliance Statu>
0 I N :-<c Time and Temperature for Food Safety R 0 I :-<:-;c R
U N 0 A 0 L !'i 0 A 0 Employee Health
T s (F =degrees Fahrenheit)T S
I I.Proper cooling time and temperature ./12.:\13nagement.food employees and conditional employees;
/kno\\led"c.responsibilities,and reporting
I 2.Proper Cold Holding tcmperature(.+loF''+5°F).;13.Proper use of restriction and exclusion:No discharge from
/,eves.nose.and mouth
i/V 3.Proper Hot Holding temoerature(135°F)/'Preventing Contamination by Hands
.J 4.Proper cooking timc and temperature V 1/14.Hands cleaned and properlv washcd!Gloves used properly
V 5.Proper rebeating procedure for bot balding (165°F in 2 If 15.No bare hand contact with ready to eat foods or approved
\IV Hours)alternatc method Droperlv followed (APPROVED Y N )
/6.Time as a Public Health Control:procedures &records Hil!hlv Suscclltiblc Ponulations
Approved Source v1 16.Pasteurized foods used:prohibited food not offercd
Pasteurized eggs used when reau ired
V.7.Food and ice obtained from approved source:Food inIvgoodcondition.safe.and unadulterated;parasite Chemicals
J destruction
I 8.Food Received at proper temperature
~
17.Food additives;approved and properly stored;Washing FruitsI&Vegetables
~Protection from Contamination -I 18.Toxic substances properly identified.stored and used
j~9.Food Separated &protected,pre,ented during food Water!Plumbing
preparation.storage.displav.and tastin>!./
/10.Food contact surfaces and Rcturnabks :Cleaned and I 19.Water from approved source:Plumbing installed:proper
Sanitized at ppm/temperaturc back flow device
I II.Proper disposition of returned.pre"iously served or I 20.Approved Sewage/Waste\\,ater Disposal Systcm,proper
reconditioned disposal
Priority Foundation Items (2 Points)violations Re<"ire Corrective Actiotl with ill 10 days
0 I N "C R 0 I ;\"C R
U 1'1 0 A 0 Demonstration of KnOWledge!Personnel V ;\0 A 0 Food Temperature Control!Identification
T .S T S
/""21.Person in charge present,demonstration of knowledge./,,,27.Proper cooling mcthod used:Equipment Adequate to
and perform dutiesl Certilicd Food Mana!!er (CFYI)Maintain Product Temoerature
..!22.Food Handler!no unauthori7ed personSi personnel '//'28.Proper Date Marking and disnosition
Safe Water,Recordkeeping and Food Package I 29.Thermometers provided.accuratc.and calibrated;Chemical!
;Labelinp Thermal test strins
1/1/?'Hot and Cold Watcr available:adequate pressure.safe Permit Requirement,Prerequisite for Operation_0.,
I ~4.Required records available (sbellstock tags:parasite %30.Food Establishment Permit (Current &Valid)destnlction):Packa~ed Food labcled
Conformance with Approved Procedures Utensils,Equipment,and Vending
Ir
25.Compliance \\itb Variance,Speciali7ed Proces,.and I~31.Adequate hand\\ashing lacilities:Accessible and properly
HACCP plan:Variance obtained for speciali/ed supplied.usedprocessin!!methods:manufacturer instructions
Consumer Advisory /32.Food and Non-food Contact surfaces cleanable.properly
V /designed.constructed.and uscd
~
26.Posting ofConslimcr Advisories:ra\\'or under cooked /33.Ware\\asbing Facilities:installcd.maintained.used!
foods (Disclosure/ReminderlBuffet Platc)1 AlIer(!en Label Scn ice >ink or curb cleaning facility provided
Core Items (I Point)Violatiolls Reallire Corrective ,.I('(ioll Not to Exceed 90 Dal'S or Nextlllsoectiotl.Wlticltel'er Comes First
0 I N !'i C R 0 1 N N C R
0 A 0 Prevention of Food Contalliination V N 0 A 0 Food Identification
T S T .S
r 34.l\io Evidence of Insect contamination.rodent.other r 41.0riginal container labeling (Bulk Food)
animals
.".,35.Personal Cleanliness/eatill!z.drinking or tobacco use /Phvsical Facilities
V 36.Wiping Cloths:properly used and stored ~/42.:--ion-Food Contact surfaces clean
II /37.Environmental contamination 1/43.AdeQuate ventilation and li[!htin~;designated areas used
./38.Apprm ed tha\\inu method {,..44.Garbage and Refu>e pronerly disposed:facilities maintained
Proner Use of Ulcnsils v''"45.Pbv,ical ti,cilities installed.maintained.and clean
/39.Ctensils.equipment,&linens;properly usecl.'tared.I 46.Toilet Facilities;properly constructed.supplicd.and clean
dried.&nand lid!In use Iltensils:nronerlv llsed
./40.Sing ~c 'iC1&11"e-r;~articles;properly stored /47 .Other Violation;
and usO<'!.;
Received bY:~~J~.~)~Print:_!(J ~\J.')tA i.,At{.5 Title:Person In Charge/Owner
(signature)
Inspected b~,YA '._./-./'fJc,tr]nt:()/JCI\!.t:1f,'(l/fO,Q<-c;Business Email:
(signature)./,i.A.."'"II
Form EH-M1Revised 09-20151 /./,./'h-;v .Jf II