HomeMy WebLinkAboutJD'S CHIPPERY 2019.02.22Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'i.STE\I\IO:'iS FRWY ..R;'II 607,DALLAS.TX 75207 214-819-2115 FAX:21-1-819-2868
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Dat€j tl17rrr1 I Time out:I
License'Permit ;I
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hI.f)'pe
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Risk Category Page _!__of_I
Purpose of InSIJCction:I I I-Comnliancc I vi 2-Routine r 13-Ficld Invcstieation I I 4-Visit I I SoOther ,;I'UTADsCORE
Establ.isllll/ent :-yt'I Chi 1().)l/lA.--1
I Contact/Oil ner );ame:I
*'<umher of Repeat \·iol ••tions:__(l_g)"..J I ~
./:"ulllber of \'iolations COS:--
Physihr'Addtatl 0 l HII 1~t1~1(Ilit)l~~t;l~)I/r\I 1'\1 i~~I~/(l~
I Folhl\\-up:Yes \
;\"0 (circle one)
1;\1=in compliance ~not obscI"-cd
.••...-
Compliance Status:Out =not in compliance ~A =not applicable COS =corrected on site R =repeat violation
Mark the approDriate Doints in the Ot:T box tor each numbered item Mark 'v"a checkmark in aDoropriate bo.for I:".'\0.:"iA.COS f\lfark an asterisk'*.in appropriate bo.for R
Prioritv Items (3 Points)vio/aliolls Re lIire IlIInre(/iale Correcl;"c Aclion ilOIlo exceed 3 days
Compliance Status Comoliance Status
0 I N :-;C Time and Temperature for Food Safety R 0 I :-;"C R
U N 0 A 0 t:."0 0 Employee Health
T S (F =degrees Fahrenheit)T S
V I.Proper cooling time and temperature /T7 12.~1anagement.food employees and conditional employees:
V ,knoll led!!e,responsibilities.and reportinrr
V V 2.Proper Cold Holding temperature(-II°F/45°F)/"'13.Proper use of restriction and exclusion;No discharge from
•....eves.nose,and mouth
V 3.ProDcr Hot Holdin£!tcmperature(135'F)/Prewutill!!Contamination by Hands
.I "I -I.Proper cookin£!time and temperature /1-1.Hands cleaned and orooerlv washedl Gloves used properly
V 5.Proper reheating procedure for hot ~olding (165°F in 2 /IS.]\;0 bare hand contact with ready to eat foods or approved
l.4'Hours)alternate method Droperlv followed (APPROVED Y N )
./6.Time a,a Public Health Contl'(ll:procedure,&records Hi"hl,·Susceotible Pooulations
/
Appro\'Cd Source ,{16.Pasteurized foods used:prohibited lood not offered
Pasteurized eg{!s used "hen required
/7.Food and ice obtained from apprO\cd source:Food in
V good condition.safe.and unadulterated:parasite Cbemicals
destruction
/8.Food Received at proper temperature [/17.Food additi,es:appro\cd and properly stored;Washing Fl1.lits
&Vegetables
/Protection from Contamination 11 Ig.To~ic suhstances prooerlv identified.stored and used
1/9.Food Separated &protected.prevented during food Water!Plumbing
II1/preoaration.storage,disolay,and tasting -
;/10.Food cont~Sjf~at~eturnableUleaned and I ,-19.Water from approved source;Plumbing installed:proper
/Sanitized at ---"nnm!nUlerature [~(\IJ .<J backOow de\ice
\,V II.Proper dispositio~rned,pre\iously sen·cd or 1/20.Approved Se,vagelWastewater Disposal System.proper
reconditioned I disposal
Priority foundation Items (2 Points)vio/atiuns Ret tlire Corrective Actioll withill 10 dm's
0 I N :-;C R 0 I :-I S C R
N1Y A 0 Demonstration of Knowledge!Personnel t:"0 A 0 Food Temperature Control!ldentincation
T S T S
./i/21.Person in charge present,demonstration of knOll ledge./7 27.Proper cooling mel hod used:Equipment Adequate to
and oerform duties!Certificd Food IVlanager (CF:'vI)Nlaintain Product Temperature
V 22.Food Handler'no unauthorized personsi personnel I,28.Proper Date !\-Iarking and disDosition
Safe Water.Recordkeeping and Food Package 7 29.Thermometers provided.accurate,and calibrated:Chemical!
./"Labelin~Thermal test strips
",.."'"23.Hot and Cold Water available:adequate pressure,safe Permit Requirement,Prerequisite for Operation
",V 24.Required records available (shellstock tags:parasite -=1 30.Food Establishment Permit (Current &Valid)
destruction):Paekaued Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vending
t V~5.Compliance with Variance.SpecialiLcd Process.and )/31.Ade4uate handwashing facilities:Acccssible and properly
HACCP plan:Variance obtained for specialized supplied.usedorocessin!.!methods:manufacturer instruction~
V Consumer Advisory ,32.Food and Non-food Contact surfaces cleanahle.properly
1/designed.constructed.and used
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26.Posting of Consumer Advisories:raw or under cooked /33.Warell3shing Facilities:installed,maintained.usedl
foods (Disclosure/ReminderiBuffet Plate)1 Alleruen L.ahel Service ,ink or curb cleaning facility pro\·ided
Core Items (1 Point)Vio/miolls Re(llIire Corrective Actioll Nol to Exceed 90 DaTs or Next Illspectioll.Wilicile"er C(}mes First
0 I l'"C R 0 I ""C R
U N 0 A 0 Prcwntion of Food Contamination u :-I 0 A 0 Food Identification
T S T S
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34.:-':0 E,idence of Insect contamination.rodent other 41.0riginal comainor labeling (Bulk Food)
V animals ./
V V 35.Personal Cleanlinessieatin!!.drinking or tobacco use Phvsical Facilities
/'V 36.\Vining Cloths:Dronerlv used and stored ./42.:\on-Food Contact surfaces clean
IV 37.Em,ironmcntal contamination '/43.Adequate H:ntilation and IightinQ;desi!!nakd areas used
t V 38.Aoo[ovcd 1h(1\\in!.!method J ,4-1.Garhage anti Refuse protJcrly distJosed:facilitics maintained
ProDer l'se of l!tcnsils ...•45.Ph\sical factlities installed.maimained.and clean
,39.L'tcn~ils.equipment.&lil1en~:properly u!'ed.~{l)rcd.,,II ,jA.Toilet Facilities:properly constructed.supplied.and clean
/dried,&handied,In use utensils:properl.,u'ed
/40.slI1gle-senn single-use article,:properly ,tared 47.Other Violations
and used /I /I J .
Received by:.n771U Print:~r:AII}Bvco ,.I Title:Person In Charge/Owner
(sign~tllre)-/"\.
Inspected by:(-1\1V~'\A\I ~~--h ~~:
Business Email:
(signature)I
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