HomeMy WebLinkAboutTOM THUMB - VILLANOVA - 2019.02.02Dallas County Health and Human Services -Environmental Health DiViSi]c?ft ,
Retail Food Establishment Inspection Report ,0(AtlU1'
2377:\.STEi\t:\IO:\S FRWV .•RM 607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868 Te VVi
t I
oy~O)r 1~1I Time in:I Time out:I
LicenselPennit Ii ~))-3 I
E;t.Type I~~i"Category Page _!_of _j_
Purpose of Inspection:I I I-Compliance I I 2-Routine I I 3-Field Inv('sti!!ation I I 4-Visit I~5-0ther TOTAL/SCORE
Est3blishn~;c:'?:!:i,ItA I Contact/Owner NJme:
I
*:'Iiulllher of Repeat Violations:__
0,(:'Iiul11ber of \iolations COS:--
Physical At:1/;--;O tlll()t1cv~)r I crt~v;;srlJ Pertt I Zip Code:I >l{rr)-!i6 .-~"L.I Follo\\-u,,:Ves
No (circle one)
Compliance Status:Out =not in compliance I '=in com~liance :\'0 =not obl>ened NA =not applicable COS =corrected on ite R =repeat ,;olation
Mark the appropriate points in the OUT box for each numbered item Mark .,(.a checklllark in aPl)ropriate box for IN.:\'0.:-lA,COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violatiolls Rewire Immediate Correctil'e Actitm IIOt to exceed 3 days
Compliance Status Compliance Status
0 I N "C Time and Tempenlturc for Food afety It 0 I N "C R
U N 0 )0 l-N I)'A 0 Employee Health
T S (I'=degrees Fahrenheit)T S
;I.Proper cooling time and temperature /V 12.Management.food employees and conditional employees:
:/kno\\kdu~.resPoll'libilities.and rCJ)ortint!
,/2.Proper Cold Holding tcmpcraturc(-I 1°F'45°F)t/13.Proper u;e of rc;triction and exclusion:No discharge Irom
1.//eye,.nose.and mouth
1/./3.Proper Hot Holding temperature(135°F)/PrewlItin!!Contamination bv Hands
V /4.Proper cookin~time and temperature if V 1-1.Hands cleaned and properly washedl Glo"cs used properly
"'V 5.Proper rcheating procedure for hot holding (165°F in 2 .;15.>";0 bare hand contact with ready to eat foods or approved
Hours)alternate method properlv followcd (APPROVED Y N )
I 6.Time a'a Public Health Control:procedure'&recordl>..-Hi!!hh Suscelltible PODulations
Approved Source If 16.Pasteuri7ed foods used:prohibited food not offered
,r Pa;teurized e~gs used when required
V 7.Food and icc obtained from appro\ed source:Food in
iI/good condition.safe.and unadulterated:parasite Chemicals
de~trllctioll '"
if 8.Food Recei\ed at proper temperature V vi 17.Food additi\es:appro\cd and properly stored:Washing Fruits
&Vegetables
/Protection from Contamination vi 18.Toxic substance,properly identified.stored and used
V 9.Food Separated &protected.prevented during food Waterl Plumbing/preparation.storaue.display.and tasting /
/v 10.Food contact surfaces and Returnables:Cleaned and V I').\Vater from approved source:Plumbing installed:proper/Sanitized at ppnlltempcraturc <{I back llow device
I II.Proper disposition ofretul11ed.previously served or V 20.Appro,ed Se\\age/Waste\\"ater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points)violations Re~lIire Corrective Actioll with ill 10 days
0 I N '"C R 0 I ;\.'i C R
N 0 A 0 DcmonSlration of Knowledge/Personnel t:N J A 0 Food Temperature ControV Identific:ttion
T /S T S
VV 21.Person in charge present.demonstration of kno"ledge,V v:/"27.Proper cool ing method used:Equipment Adequate to
and perform duties!Certilied Food Manager (CFYI)Maintain Product Temperature
,/22.Food Handler/no unauthori7ed persons/personnel 1//28.Proper Date Markin!!and disposition
/'Safe Water.Recordkecping and Food Package V 29.Thermometers provided.accurate.and calibrated;Chemical!
labeling Thermal test strips
;I /0'Hot and Cold Water available:adequate pressure.safe Permit Requirement,Prerequisite for Operationd.
tI 14.Required records availahle (shellstoek tags:parasite 30.Food Establishment Permit (Current &Valid)destruction):Packaged Food labeled
fv(
Conformance wilh Approved Procedures Utensils,.Equipment,and Vending
II 25.Compliance with Variance.Specialized Process.and I'31.Adequate hand\\ashing facilities:Accessible and properlyHACCPpian:Variance obtained for speciali7ed //'supplied.usedprocessing:methods:manufacturer instructions
Consu mer Ad"isory //32.Food and :'-Jon-Iood Contact surl:1ces cleanable.properly
/designed.constructed.and used
,V{26.Posting of Consumer Advisories:ra\\or under cooked /33.Ware\\'ashing Facilities:installed.maintained.used/
foods (Disclosure 'RcminderfBu!Tet Plate)/Alleruen Label J Sen icc sink or curb clcanilH!facility provided
Core Items (I Point)VioilltiOIlS Reqllire Corrective Actio"Not to Exceefi 90 Da}'s or Next JlIspectioll.J~7Iic/lel'er Comes First
0 I N N C R 0 I'J N c R
U N J A 0 Prevention of Food Contaminlltion L'A 0 Food Identification
T S T I S
/34.No E\idencc of In,ect contamination.rodenllother .•41.0rigillal cuntaincr labeling (Bulk Food)/animals /
v'35.Personal Cleanliness!eatilH!.drinkinct or tobacco usc I I'hvsical Facilities
V /36.Wipinu Cloths:properly used and stu red 1/lI',42.:-'on-Food Contact sur!;lces cleanvV37.Environmental contamination 'IV 43.Adequate \'cntilation and lightlllg:de,i~nated areas used
1/38.Approvcd tha\\in!!method Vii'/44.Garbage and Refuse properly disposed:!;lcilitic,maintained
I,Proner Use of Utensils Vi/'V 45.Phvsical facilities installed.maintained.and clean
oJ V 3').LJtensib.equtpment.&linens:properly usc!!.stllred.V II 46.Toilet Facilities;properly constructed.supplied.and clean
dried.&handled'In use utensils'sed
Ii 40.Si g-I~en i~se articles:proP"I:stored V 47.Other Violations
q.nd used
Received by:.-rA /pri\"\~~~}j'fJJcrtt~~;J!!al~c:tae)~•(signature)....J..-/><"./7 ."",'Y'e."J':<::...r
Inspecte~~~R(PA/!,1h~N(~!AltP p?/j,/;1
{IU'inC"[mail:
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