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HomeMy WebLinkAboutUNIVERSITY PARK ELEMENTARY 2019.02.20Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 ~.STDJ:\IO~S FRWY .•R:YI 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 .'1 Dat~2c 2~TI~1in:I Time out:~License/Permit;t I Est.Type I Risk Calegory page+of _L ~ Purposl of.lns Jeetion:I I-Compliance I "1 2-Routine I I 3-Field Investi!!ution I I 4-Visit I I 5-0ther TO~L/SC lRE Establitmtt Name:_''\fl,I"FFtontact/owner Name:~\".1.1 *.'1umber of Repeat Viotations:__,r-,\VI'~\.1'1/\1I\"\I~\.)(\I(~(1)II'~i~ulnber of Violations COS:--,/") PhYSiGa-J.,Addres.~k-\1\'~'If''I·.;d-I Ci~Olth \(r'~,\II~P~'1,.Ph~'"~Follow-up:Yes I L-_":1')(1 1/\.){,-.._.No (circle one)'-J-\ Compliance Slatus:Out =not in compliance IN =in compliaJlce 1"0,not observed NA =not applicable COS =corrected on site R =repeat violation Mark the appropriate points in the OlIT box for each numbered item Mark ,,/.a ch~mark in appropriate box for I:".","0.i'lA.COS Mark an asterisk'*.in appropriate box for R Priority Items (3 Points)violatillll"Rewire Immediate Correct;"e Actio"1I0tto exceed 3 days Compliance Status Compliance Status 0 I N :'\c Time and Temperature for Food Safety R 0 I N V"C R U N o "A 0 (F =degr~es Fahrenheit)U 1/17 A 0 Employee Health T "S T S yV I.Proper cooling time and temperature 12.Management.food employees and conditional employees: ./kno\\ledge.responsibilities.and reporting V I'2.Proper Cold Holding temperaturet41 °F!45°F)13.Proper use of restriction and exclusion:(';0 discharge from1/, /eyes.nose.and mouth .'V 3.Proper Hot Holdinu temperature(135°F)/Preventin!!Contamination bv Hands v 4.Proper cooking time and temperature ,.IV 14.Hands cleaned and properly washed!Gloves used properly ./5.Proper reheating procedure for hot holding (165°F in 2 'v~ 15.No bare hand contact with ready to eat foods or approved ./Hours)alternate method properlv followed (APPROVED y N )..6.Time as a Public Health Control:procedure,&records '/Hil!hly Susceptible Populations Approved Source 1 16.Pasteurized foods used:prohibited food not offered Pasteurized eggs used when required /7.Food and ice obtained Ji'om approved source:Food in v'good condition.safe.and unadulterated:parasite Chemicals /destruction / I'8.Food Receil'ed at proper temperature ./17.Food additi\es;approved and properly stored;Washing Fruits"I &Vegetables Protection from Contamination Y 18.Toxic substances properly identified.stored and used V 9.Food Separated &protected.prel cnted during food . Waterl Plumbing.//preparation.storage.display,and tasting , ".I 10.Food contaclsl~J~~tetur:\~~i.Clt~1~~(I /19.Water Irom approved source;Plumbing installed:proper SamllZed at .mit )pera 1 _.t I I (back flow device /II.Proper disposition of retumed.previously ser\ed or "20.Approved Sewage/Wastewater Disposal System.proper ,,-reconditioned ,-disposal I Priority Foundation Items (2 Points violatiollS Rei lIire Corrective Actioll flJithill 10 da)'s 0 I N 11'",C R 0 I N '"C R U N /A 0 Demonstration of Knowledgel Personnel U N 0 A 0 Food Temperature ControV Identification T S T ,s 1/21.Person in charge present,demonstration of knowledge./27.Proper cooling method used;Equipment Adequate toVandperformduties!Certilled Food Mana!!er (CFM)Maintain Product Temperature .y 22.Food Handler!no unauthorized personsl personnel /2X.Proper Date Marking and disposition /Saf,'Water,Recordkceping and Food Package /29.Thermometers provided.accurate.and calibrated:Chemical/ labelino Thcrmal test strips II'l'Hot and Cold Water a,ailabk;adequate pressure.safe /Permit Requirement~Pre equisite ~'r Operation_J. V 24.Required records available (shcllstock tags:parasite vf/30.Food Establishment p~lit Itutc'f&if1f)le1vdestruction):Packaued Food labeled Conformance with Approved Procedures Utensils,Eq\rIpme t,and Ve Iding"...,V 25.Compliance with Variance,Specialized Process.and /l 31 ~~ICquate handlVashin~facilities:Accessible and properlyl-fACCP plan:Variance obtained for specialized I processing methods:manufacturer instructions L,sup lcd.used UIt'I\r'(J ,._(.'v 11M'I (I I:)(,.u :, >' J Consu mer Advisory .1/32./~00d and Non-food Contnct sltl1lces cleanable.properly'} designed.constructed.and used 26.Posting of Consumcr Adl isories:raw or under cooked /33.Warc\\ashing Facilities:installed.maintained.used! \foods (Disclosure/Reminder/Buffet Plale)1 Aller!!en Lahel Scn icc sink or curb cleaning facility provided Core Items (1 Point)Violl/tiolls Reqllire Corrective Actioll Not to Exceed 90 Days or Next fllspecTioll.Wllicllel'er Comes First 0 II}...•c R 0 I N N C R U N A 0 Prevention of Food Contamination t:1/0 A 0 Food IdentificationTSTIS /0 3-1.:-.10 Evidence of Insect contamination.rodenUOlher .,/'41 .Original container labeling (Bulk Food) animals "'/35.Personal Clcanliness/eatinl.!.drinking or tobacco use Ph\'sical Facilities I.36.Wiping Cloths:properly uscd and stored .-42.Non-Food Contact surfaces clean /j 37.En\'irollmcntal contamination I }/43.Adequate \~ntilation and li!!hting;designated arcas used'\."38.Approl ed tlla\\in!!method I r \II 11'11'I \/.44.Garbage and Refi.l'"properly disposed:facilities maintained,. Prooel'Use of Ulensils r II I ,/,J 45.Physical facilities in;talled.maintained.and clean /;39.t;tensils,equipment.&linen,:properly us~d.stored..IV 46.Toilet Facilities:properly constructed.supplied.and clean dried.&handled,In u-;c utensils:properly used /40.Single-ser,ice &s n~e-use article.;;:properly stored 47.Other Violations and used , Received by:;(l /I 1\1 I I /.-/p:.~(11\1/t-\-(?v \C,U I Title:Person In Chargel Owner (signature)~,,--- Inspected bY('Y ~\\()\I'~) /~-h.l ~:\Business Email: (signature)I \~l.~ Form EH-06 (Re~9-2b15 Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 !'i.STDJ:YIO!'iS FRWY ..R.YI607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 -, Ester\~l\t~~at~~,~:-t))d.(~ii ~~~l~S~;I£r~e:~i~\1 '\\Y1 nA ~~~~t;b(tn I d Jt;7~/pe:td.A ~I PageL cf_) V /ff:MPERATURE OBSERVAnONS ~ Item/Location Temp Ir'~m/Location Temp Item/Location "-Temp OBSERVAnONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTE TION IS DIRECTED TO THE CONDITIONS OBSERVED A DNumberNOTEDBELOW: \\~,.II ..)1')'\,'21-"/;/'--h:.\I 1~I II \\-Jr:L ~I\(v/.\-\-ILl,)/\.~I kl L\.I ."""-'.•.•-_...-'-'I (I{"J ("Ur.JI'\/\l/r ['\\r+\('J.....b 'I-.-:n /)':/.~I 'l -f 1-:,\1\\-I \.~\'\/ , A '\""'\/,I Received by:\,""~~\\\ I~ prifff:l <'.\\\tI r \··h \/,1 (.J I Title:Person In Charge/Owner~.,(sirrnature)\''/ Inspected bYlltl-\,\\)\~~()·l.v)~h-\-{rintt:(_\) (signature)\'Samples:Y N #collected Form EH-06 Rev~ed Ogl2015 I J