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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 I \I Dat€j tl17rrr1 I Time out:I License'Permit ;I I hI.f)'pe I 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 ~ 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 ~~ 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 [:",....•..•••..•cl-I_ne:;IQ'::Hli('orl nQ_?~--