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
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Date:212l/!\TijtJ'i r ,!Til11e alit:!License Pcnnit ~
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~!E,t.T)'pe !Ri~1-.Category Page -J of-l,(\\-./
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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:__~)-
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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
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/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:
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BUliinl'l\1i;Email:
(signature)I\,"V'I II-;
Fnrm FH-Ofi iRplIi<pn OG-701 '1\'-I