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HomeMy WebLinkAboutNEKTER JUICE BAR 2019.02.26Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 'i.STE\L\lO:\S FRWY.,Inl 607,DALLAS,TX 75207 214-819-2115 FAX:21.:1-819-2868 I I Date:212l/!\TijtJ'i r ,!Til11e alit:!License Pcnnit ~ l\·\ ~!E,t.T)'pe !Ri~1-.Category Page -J of-l,(\\-./ I Purpose of Inspection:I l-Complianre I -I 2-Ruutine I 3-Firld In-estil!ation I I 4-Visit I I 5-0ther TO:FM.,(SCORE Esta~lt't '~nl'~ I Lr~J Ct)ntact '0"ncr :-"ul11e: I *'ill mher of Repeat Violations:__~)- I;"- I('l ./'iumher of Violations COS:-- PhYSical1d2l~I 2 E 'l{jl V ISVDlnty:/1 ,Zrfu ~n-t -~c -_I Folio"-liP:Yes )\'\I 11\IlL i ;0;0 (circle one)-:'\O=notobs~R =repeat \'iol~Compliance Status:Out =not in complianl.:c I\"-=in compliance :'I'A =not applicable COS =corrected on site Mark the appropriate points in the OUT box lor each nllmbereo item Mark ./'a checkmark in aooroonate box for I:".:'\0.:,\,A.COS Mark an asterisk'*'in appropriate box for R Priority Items (3 Points)violations Real/ire Immediate Correctire Aclion 1I0tlo exceed 3 davs Compliance Status CUlnJ)liance Status 0 I N ~C Time and Temperature for Food Safety R 0 I !\~('R U 0 A 0 L ~0 A ()Emilloyee Health T A S (F =degrees Fahrenheit)T ~ I.Proper cool ing time and temperature /'J I~.:Vlanagement.food employees and conditional employees:V kn()\\leduc,resDonsibilities.and reDortinl! V 2.Proper Cold Holding temperature(-II 'F/-I5"F)I 13.Proper use of restriction and exclusion;"'0 discharge from..1./eves.nose.and mouth ./3.Proper Hot Holding temperature(135'F)/Prevrntin!'Contamination bv Hands _,/4.Proper cookinu time and tempcrature ,/1-1.Hands cleaned and properly washed!Gloves used properly_,/'5.Proper rcheating proccdure lor hot holding (165'f in 2 I/~15.r-;o bare hand contact"ith r~(~r~O<is or,a~~~d ....~Hours)alternate mcthod I1rooerlv folio\\'d )y~I ) ,.....v 6.Time as a Public Health Control:procedure,&records /Highly Suscelltible POllulations ApprO\cd Source ,{16.Pasteurized loods used:prohibited food not offered J Pasteurized e\!us lIsed \vhen reauired V 7.Food and ice obtained from appro\ed source:Food in ,/good condition.:,af"e.and unadulterated:parasite Chemicals '"destruction,8.Food Recei\ed at proper temperature ~ /17.Food additi\cs;approved and properly stored:Washing Fruits•. &Ve~etables ./Protection from Contamin'ltion /18.To,ic substances orooerlv identified.stored and used "9.Food Separated &protected.pre\entcd during lood Water!Plumbing 1/preparation.storauc.displav.and tasting /'10.Food contact sur"tctand Rcturnal'tl?s...;Cleaned and /19.Water from approved source;Plumbing installed:properor_;)anitized at m"ldntc;;.\iI.....,backllow de;ice ./II.Proper disposition Irfretumed.previously served or /~O.Approved Sewage/Wastewater Disposal System.proper,...•.reconditioned disposal Priority Foundation Items (2 Pointsl violl/lions Re~"ire Correclive AClioll with ill 10 days 0 I N ";'C R 0 I N ~C R t;N t ;c-o Demonstration of Knowledge/Personnel C N 0 A 0 Food Temperature Control/Identification T S T S ,/1 21.Persoll in charge prc:sent.demonstration of kno\\ledg(,.!./V :'7.Proper cool ing mcthod used:Equipment Adequate to and perlorm duties Certilied Food ~lanager (CF~I)I\laintain Product Temoerature.~o Food Handler no unauthoriled persons,personnel ,28.Proper Date :Vlarking and disposition Safe Water,Recordkecping and Food Package _,,"29.Thermometers provided,accurate.and calibrated;Chemical! ./Labelinl!Thennal test strios V l'Hot and Cold Water available:adequate pressure,safe /Permit RClJuir ment,Prerequisite for Operation,/1/_0. ,V ~-I.Required records mailable (shellstock tags:parasite Vl Food Estab'sv.ne ~.) ~rft~6Ijd)destruction);Packaged Food labeled 30.it ~eTit ( m "Conformance with Approved Procedures Utensil,Equipmeht,and VendingIt25.COlllplianc~IIith Variance.Specialized Proces"and 1/31 .Adequate hand\\'3shing Hlcilities:Accessible anel propcrlyHAeCpplan:Variance obtained for speeialiLeel ./ proces:,inu methods:manufacturer instructions supplied.used V Consu mer Ad"isory /3:'.Fooel and ?\'on-food Contact surfaces cleanable.properly designed.constructed.and lIsed '1 26.Posting of Consumer AeI,i,ories:rail or under cooked 1/33.\Varcwashing Facilities:installed,maintained.used/ foods (Di,closure'Reminder'Buffct Plate)1 Aller~en Lahel Service ,ink or curb cleanin'!facility pro\·ided Core Items (1 Point)Vio!a(iollS Rell/lire Corrective Actioll Not /(I Exceed 90 Dal's (lr Next Insnecrioll ,Wlricl,el'er Comes First 0 I N N C R 0 I N ~C R U N 0 /J'0 Prcnntion of Food Contamination l:N 0 A 0 Food Identification T .-S T S <P v 34.:\0 Evidence of Insect contaminallon.rodcnt/other /'"41.0riglnal container labeling (Bulk Food)1/V animals ,/V •••35.Personal Cleanline'S!eating.drinkin>!or tobacco use Phvsical Facilities fV 36.Wiping Cloths;proper"used and stored ,/42.'\on-Food Contact surface<clean V 1,/37.En\ironmcntalcontamination--./43.Adeuuate \cntilation and iilc.dning:dcsi!!nated areas lIsed ./3R,Appro\eel tha\\in>!method {"''I -r "4-1.Garbage and Refuse nroDerlv disDo,cd:facilities maintained /'Proper Usc of [tc~sTls ,/45.Phy,icallctcilities installed.maintained.and clean /39.L'tensib.t:quipmcill.&lillen~:properly Ll~\!(Lst0red./~46 .Toilet Facilities;pr.lperly constructed.supplied.and clean ./dried.&handled!In u'e utensils;properly lhed /40.Single-sen ice &'Ingle-use articles;pruperl),lnred -17.Othcr Violations and lIst:d ...---- Received by:(,//~,I prillt(t.(l/~Title:Person In Charge!OWller (signature)f \(_.__/-I.(",,'.•..'.,''./... Inspected by:/f 1\7 '1.'1·i~i"-h IL~~rint: , BUliinl'l\1i;Email: (signature)I\,"V'I II-; Fnrm FH-Ofi iRplIi<pn OG-701 '1\'-I