HomeMy WebLinkAboutTOM THUMB - SNIDER PLAZA 2019.02.14Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-;.STL\t:\IO:-.lS FRWY .•R\1607,DALLAS.TX 75207 214-819-21IS FAX:214-819-2868
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Da~I~11niJ~r I Time out:
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License/Permit 'I I Est.Type I Risk Category Page~of_<'_'
Purpo e of Inl lPection:I I I-Compliance I •••••.1 2-Routine f I 3-Field Investi!!ation I I 4-Visit I I S-Other TOTAL/SCORE
Establis~n:l '-fhL{,JVI h I ContacuOwner :'-lal11e:
1
*;;lImber of Repeat Violation~:__
./;;umber of Violations COS:--
PhYSica~'ifY)SrI;ei ~11 -Y~trt~~f"cetnIiJlA \Wl~t,A~onc 1 Follo\\-up:Yes 3No(circle one)1 J
Compliance Status:Out =not in compliance IN ~in compliance l\~~ot observed 'A =not applicable COS =corrected on site R =repeat Vi~
Mark the appropriate points in the OUT box for each numbered item Mark''/'a cclfmark in aporopriate box for 1:'Ii.-';0.NA.COS Mark an asterisk'*.in a late box for R
Priority Items (3 Points)vio/atiolls Re,uire Immediate Correctil'e Actirm 1I0ttO exceed 3 dal's
Compliance Status ComDlianee Status
0 I N ""r Time and Temperature for Food Safety R 0 I N N C R
U N 0 A 0 (F =degrees Fahrenheit)U N 0 A 0 Employee Health
T ~S T ,S
V V I.Proper cooling time and temperature /1/I~.Management.food employees and conditional employees:
/kno\\·ledge.responsibilities.and reportinu
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2.Proper Cold Holding temperature('\1°F'.\5°1')1/13.Proper lise of restriction and exclusion:No discharge IromV.,
eves.nose.anu mouth
;.rv 3.Proper Hot Holdinu temoerature(135°F)/Pre,'entin!!Contamination bv Hands
0/V 4.Proper cookil1i!time and temperature /'1 1,\.Hand:.cleaned and mooerlv washed/Gloves u:.cd properly
V 5.Proper reheating procedure for hot holding (l(\seF in 2 /1 15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properly followed (APPROVED y N )
J 6.Time as a Public Health Control:procedures &records Hil'hl"Susecntible Ponulations
/
Approwd Source rf 16.Pasteurized foods used;prohibited food not offered
PasteuriLed e2!!S used when required
;j 7.Food and icc obtained from approved source:Food in
V good condition.safe.and unadulterated:parasitc Chemicals
destruction
J 8.Food Received at proper temperature /l 17.Food additives;approved and properly stored:Washing Fruits
/&Vel(etables
/Protection from Contamination A 18.Toxic substances nronerlv identilied.stored and used
/9.Food Separated &protected.prc\entcd during food Water/Plumbing
/preparation.storauc.display,and tasting
I 10.Food contimt::~(Retur:~:J\~A~~;ld /,19.Water from appro\'ed source:Plumbing installed:proper
Sanl111ed at I 'eplpera back flow devicc
/II.Proper disposition ~ned.previously sen'cd or I 20.Appro;cd SewagcIWastcwatcr Disposal System.proper
\I reconditioned disposal
Prioritv Foundation Items (2 Points vio/atiolls Re(lIire Corrective Actioll with ill /0 dal's
0 I N ~C R 0 I N .'\C R
U Nl,P A 0 Demonstration of Knowledge!Personnel U ~0 A 0 Food Temperature Control/Identification
T S T ,s
/21.Person in charge present.demonstration of knowledge./27.Proper cooling method used:Equipment Adequatc to
and perform duties/Certilied Food Manager (CFM)Maintain Product Temperature-,22.Food Handler'no unauthorized persons!pcrsonnel ./28.Prooer Date Markin~and disposition
/'Safe Water.Recordkccping and Food Package I 29.Thermometcrs provided.accurate.and calibrated:.Chemical!
Labelin!!Thcrmal tcst strips
./"Hot and Cold Water available:adequate pressure.safe /Permit Requireme.t,Prere~uisite for Operation/~o.
.,V "4.Requircd rccords available (:.hellstock tags:parasite vr 30.Food Establishtent P I~~~tu1id)destruction):Packaued Food labeled
Conformance with Approved Procedures Utensils,E,uipmenl,and Vendingy25.Compliance 'vith Variance.Specialized Proce,s.and ,/31.Adequatc hand\\ashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized 1/supplied.usedprocessin!.!methods;manufacturer instructions I
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Consumer Advisory 32.Food and Non-food Contact surfaces cleanable.properly
1/designcd.constructed.and used
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26.Posting of Consumer Advisories:ra"or under cooked ~33.Ware\\ashing Facilities:installed,maintained.used/
lilod:.(DisclosurclRcminderlBuffet Plate)!Allergen Label Service sink or curb cleaning facility orovided
Core Items (I Point)ViO/(/TiOIlSRequire Corrective Actioll Not to Exceed 90 Dal's or NextlllspecTioll,Whichever Climes First
0
I }I ~c R ()I N N C R
U N "0 Prevcntion of Food Contamination u N 0 A 0 Food Identification
T s T ./S
\'Vv 34.No E\idcnce of Insect contamination.rodent!other .•••.•V 41.0riginal container labeling (Bulk Food)
animals
VV 35.Personal Cleanliness/eating.drinkinl(or tobacco usc Phvsical Facilities
"v 36.Winin~Cloths:nroDeriv used and stored /42.Non-Food Contact surfaces clean..1/37.En\ironmelltai contamination /1/43.Adcquatc \cntilation and lighting:designated areas used
v"38.Approved tha\\in~method ./4.\.Garbage and Refuse nronerly disDosed;facilities maintained
Proper Usc of Utensils I I .\5.Physical facilities installed.maintained.and clean
/1./1--
39.L:tcnsils.equipmcnt.&lincns:properl}used.stored.",V .\6.Toilct Facilities;properly constructed.supplied.and cleun
dried.&handled/In usc utensils:properly used
~40.Single-crvice &single-use articles:properly stored 47 .Othcr Violations
and u:.1!ll-..//
Received by:JG~~Print:/fa;t/i)'-/j3 (.;;?C_/.:::Title~Ot.l In Chargel Owner
(~ignatllre)-;)
Inspccted bl1"\J~.1 .I'(~~-V1r.rL,t'5l Print:BlI~incss Email:
(signature)c -\S<"N.
Form EH-06 Re~ised 09·2015 I -
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-.i.STE:\-t:\IO:-.iS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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TEMPERATURE OBSERVATIONS l
Item/Location Temp Item/Location Temp Item/Location Temp
OBSERV ATlONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received by:/L~A/(4,J/Print:,R'{V;?!l 7-.8 (_.r1t'K TitIe:.P.n,nrdn Charge/Owner
(si,nature)/"\/7<5/")
Inspec:~l I <,(r:)<J (:_'I1~,LA Print:
(signallir IV'YJ.I Samples:Y N #collected
Form EH-06 (Revised 09-2015)~.~I