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HomeMy WebLinkAboutPRESIDENTIAL 2019.02.28Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:\.ST[\I\IO:\S FRWY.,R'\I 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 ;I ,/ Jt~)-~/(q I Time in:I Time out:1 LicensdPcrmit tI ()f)O I ~'f3r)I Est.Type 1 Risk Category Page _l of __!_ Purpose of Inspection:I I I-Compliance IXI 2-Routine I I 3-Ficld Invcsti!!ation I I 4-Visit r 1 5-0ther TOT ALiSCORE Establishment 1t~c,,'d;/}-f;'a/Contact/Owner Name: I *:"umher of I{epeat Violations:__(J./:"umbcr of Violations COS:-- PhYSiC~~t{sz,C;/!)(/I ?Z./~lJii/Mlf 17;5{Jr;-1 Phone:·I Follow-up:Yes No (circle one)-IN =in~ompli3nceComplianceStatus:Out =not in compliance "'0 =not ob ervcd NA =not applicable COS =corrected on site R =repeat violation Mark the appropriate points in the OUT box for each numbered item Mark ,./.a checkmark in appropriate box for 1;\'.NO.NA.COS Mark an asterisk'*.in aoorooriate box for R Priority Items (3 Points)violatiolls Re lIire Immediate Correcth'e Actioll lIot to exceed 3 dars Compliance Status Compliance Status 0 [N :\C Time and Temperature for Food Safety R 0 [N "C R U N 0 A 0 IJ :'i J A 0 Employee Health T /S (F =degrees Fahrenheit)T S IV I.Proper cooling time and temperature v'/12.Management.food employees and conditional employees: kno\\ledge,resDonsibilities.and rcoortinf! I 2.Proper Cold Holding tempcrature(41°FI 45°F)(13.Proper use of restriction and exclusion:No discharge from '"eves.nose.and mouth i/v 3.Proper Hot Holding temoerature(135°F)/Prewntin"Contamination bv Hands VI ..•4.Proper cooking time and temoeraturc V /'14.Hands cleaned and properly washed/Gloves used properly I1/5.Proper reheating procedure for hot holding (165CF in 2 Vl 15.No bare hand contact with ready to eat foods or approved Hours)alternate method oronerly followed (APPROVED y N ) II 6.Time as a Public Health Control:procedures &records /Highlv Susceotible POJlulations / Approved Source v1 16.Pasteurized foods used:prohibited food not offered Pasteurized eggs used when reouired V 7.Food and icc obtained ii'om appro\'ed source:Food in /good condition.safe.and unadulterated:parasite Chemicals destruction /' I 8.Food Recei\ed at proper temperature M 17.Food additi\'es:approved and properly stored;Washing Fruits &Vegetables /Protection from Contamination ,/18.Toxic substances proDeriv identified.stored and used V /9.Food Separated &protected.prevented during food Waterl Plumbing preparation.storage.displav.and tasting //10.Food contact surfaces and Returnables;Clcaned and V i/19.Water from approved source;Plumbing installed:proper Sanitized at DDm/temDerature back (low device .;II.Proper disposition or retumed.previously sen,ed or y 20.Approved SelVagefWaste\\'atcr Disposal System,proper reconditioned disposal Priority Foundation Items (2 Points violatiolls R,'~uire Corrective Actio"with ill 10 days 0 ~1'i c R 0 [1\:\C R U A 0 Demonstration of Knowledge/Personnel IJ ~'"0 A 0 Food Temperature ControV Identification T S T /S v:/21.Person in charge present.demonstration of knowledge..;r 27.Proper cooling method used:Equipment Adequatc to and perf'orm duties!Certified Food tvlanaf!er (CFM)I Maintain Product TemDerature V 22.Food Handler/no unauthorized Dersons/personnel r /28.Proper Date Marking and disDosition /Safe W~ter,Reeordkeeping and Food Package V 29.Thermometers pro\ided.accurate,and calibrated:Chemical! labelin"I Thermal test strios ~I ?'Hot and Cold Water available:adequate pressure.safc /Permit Requirement,Prerequisite for Operation_0. ,Y 2-1.Required records available (shell stock tags:parasite v1 30.Food Establishment Permit (Current &Valid)",destntction):Packa!.!ed Food labeled./Conformance with Approved Procedures Utensils,Equipment,and Vending 25.Compliance with Variance.Specialized Process.and (1/1 31.Adequate hand"a,hing facilities:Accessible and properlyHACCPplan:Variance obtained f'or speciali7cd processinu methods:manufacturer instruction~supplied.used /Consumer Advisory I II'" 32.Food and Non-l'ood Contact surt:1ces cleanable.properly I de>igned.constructed.and used·rr 26.Posting or Consumer Advisories:raw or under cooked If 33.Warcwashing Facilities;installed,maintained.used/ foods (Disclosure!RemindertBufret Plato)!Allen.!en Lahel Service sink or curb cleanin~facilitv Drovided Core Items (1 Point)Viol(/tiolls Re(lllire Corrective Actio"Not to Exceed 90 Days or Nextlllsoectioll,Whicl,el'er COllies First 0 [J :\C R 0 [r.;'i C R U N A 0 Prevention of Food Contamination I:~/'0 A 0 Food Identification T S T sVi34.No Evidence of Insect contamination.rodent/other 0/41.0riginal container labeling (Bulk Food) animals . II 35.Personal Cleanliness!eatin~.drinkinC!or tobacco use /Phvsical Facilities VI /36.WipitH!Cloths;properly used and stored V V 4:::.:\on-Food Contact surfaces clean {j 37.Environmental contamination V /43.Adequate Icntilation and lif!htinQ;designated areas used /38 ApprOl cd thawin£method [1/-14.Garhage and Refuse Dronerly di>D()sed:lacilities maintained /.ProDer l'se of Utensils ·f //'45.PI1\sical facilities installed.maintained.and clean V /39.Utensils.equipment.&linens:properly u,cd.stored.r/46.Toilet Facilities:propcrlv constructed.supplied.and clean dried.&handled/In usc utensils:nro"""\'u,ecl 40.~e-ivice &single-usc artts:roperly stored (47.Other Violations i and ed - Received by:/1:))}/~~,,(Ld/Print:)S J('-J '('-1''>\1 j-+l~/(JJ ,~itle:P §1lJpnFlowner (signature)H Inspected bY0 /_.//1"t~pri~A AhV/iIf A1,11/)J;f}tI)R BLlsiness Emal!: (sigmnure)~./---1_'/__./'"/,,/IJlr /IN'"-Form EH-06(Revised 09-20151 iT,/,/'r If v ~/