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Home My WebLink AboutBETA THETA PI 2019.03.01Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:\.STDI\IO'iS FRWY .•RM 607.DALLAS.TX 75207 214-819-2115 FAX:21-t-819-2868 ,( Dil'2,_f-A I Timcin:I Time out:I License,Permit II llf/7711r;6 II:S1.Type I Risk Calegor)Page~of I PUI'pose of Inspection:I I I-Compliance I )'q_2-Routine I 3-Field Investigation I I 4-Visit I I 5-0ther TOTAL/SCORE Establ ip;;.{;r 1C f11atJ <'I )J"I Contact,Ol1 ncr Name:I *~lImber of Repeat "iolations:__G./:\umbcr of Violations COS:-- PhYSiC~f"EJt1 t::vpr Ct I C!%:%4?l!div I Zip Code:I Phone:Follo,,-up:Yes No (circie one) Compliance Sllkus:Oul =nol in complianc~I =in comtince 1\0 =nol ob,ened NA =not applicable COS =corrected on site R =repeat iolation Mark the appropriate points in the OUT box for each numbered item ark''/'a checkmark illappropriate box for IX.NO.NA.COS Mark an asterisk'*.in appropriate box for R Priority Items (3 Points)violatiolls Re lIire Immediate Correctil'e Actiollllot to exceed 3 dal's Compliance Status Compliance Status 0 I N :>/c Time and Temperature for Food Safety R 0 I i'<'I ('R N 0 )'0 U N Y A 0 Employee Health T S (F =degrees Fahrenheit)T S /I.Prop~r cooling tim!.!and tcmpcr~tlln:V V 12.Management,food employees and conditional employees: /knowledge.responsibilities.and reponing V ,Proper Cold Holding temperature(-1 I°FI -1S°F)(13.Proper use of restriction and exclusion:No discharge from///eve,.nosc.and mouth v'/3.Proper Hot H()ldin~temperalure(I3S'F)Preventing Conlamination by Hands V /,4.Proper cooking time and temperature V /14.Hands cleaned and properly washed!Gloves used properlv cI /5.Proper reheating procedure for hot holding (165CF in ~vi 15.No bare hand contact with ready to eal foods or approved Hours)--alternate method properlv followed (APPROVED Y N ) {/6.Timc as a Public Health Control:procedures &records /Hiehl\Susceptible Populations /Appro~'ed Sou"ce vi 16.Paslcurized foods used:prohibited food not offered PasteuriLed eg~s used \\hen required If V 7.Food and Ice ohtained from approved source:Food inV/good condition,safe.and unadulter,lled;parasite /Chemicals dc!')trw..:tioll II 8.Food Receil cd at proper temperature ~/17.Food additives:apprOl cd and properly stored:Washing FruitsV&Vegetables /Prolection from Contamination I 18.Toxic sub,tances properly identified,stored and used V I 9.Food Separated &protected,pr~\ented during food /Waterl Plumbing preparation,stOr3(!e.display.and ta~ting J /10.Food contact surfaces and Returnables:Cleaned and I II 19.Water from apprO\cd source:Plumbing installed:proper Sanitilcd at ppm/temperature backflow device I II.Proper disposition ofrelumed.pre\iously sened or J 20.Appro\ed SewagclWaste\\ater Disposal System.proper reconditioned disposal Priority Foundation Items (2 Points)violations ReI lIire Corrective A.ctioll withill 10 days 0 I~ '\C R 0 '):'I ('R U N A 0 Demonstration of Knowledge!Personnel t:N A 0 Food Temperature Control/ldentilication T /s T s \1./21.Person ill charge present.demonstration of knowledge,1/~7.Proper cooling melhod used:Equipment Adequate to /and perform dutiesl Cenilied Food Manager (CF:VI)t\,faintain Product Temperature v 22.Food Handler!no unauthori7ed persons/personnel //28.Proper Date i'vlarking and disposilion Safe Water,Recordkeeping and Food Package /29.Thermometers provided,accurate.and calibrated;Chemicall Labeling Thermal test strips //"Hot and Cold Water available:adequate pressure.safe /Permit Requirement,Prerequisite for Operation~J. '1l ?,'Required records a\ailable (shellstock tags;parasite ~30 Food Establishment Permit (Current &Valid)destruction):Paekaaed Food laheled r{Conformance with Approved P,oeedures /Utensils,Equipment,and Vending 25 Compliance with Vanance.SpeCialized Process.and /V 31.Adequate hand\\ashing facilities:Accessible and propcrlyHACCPpian.Vanance obtained for speCialized supplied.uscdproceSSingmcthods,manufactUIer 1l1structlons I /'Consu mer Advisory (V 32.Food and Non·food Contact surfaces cleanabk.properly /dc,igned.constructed.and used t(26.Po,ting or Consumer Advisories:raw or under cooked !33.Warewashlllg Facilities:installed.maintained.usedl foods (Disclllsure!ReminderfBufiet Plale)1 Allergen Label Sen Ice sink nr curb cleaning facility prOl ided Core Items (1 Point)Violatiolls Reqllire Corrective Actio"Not tl)ExcJ!ed 90 Dars or Next Inspectioll.Wlriclrel'er Climes First 0 I N ,.."Ii C R 0 I VN N C R U N J A 0 Prevention of Food Contamination I.:N 0 A 0 Food Identilication T S T 'J s I'/;3-1.No E,icience of Insec I contamination,rodeni}nther ,/41.0riginal container labeling (Bulk Food) animals (Ill/,35.Personal Cleanliness/eating.drinkinl!or tobacco use /Physical Facilities j (/36.Wiping Clolhs:properly used and stored '//42."on·Food Contact surfaces clcan /,37.Environmental contamination !.//43.Adequate ventilation and li~hlinl!:de,ignated areas used I /38.ApPf()\ed Iha\\inl1 method I{'/44.Garhage and Refuse properlv disposed:facilities maintained /Prop~r Use of Utensils I/,I 45.Physical facilities installed.mainlained.and clean I II 3'».L'tcnsils.equipment.&linen:,;properly lIscd,~tored./46.Toilel Facilities:properly constructed.supplied.and clean ,dried.&handled!In use utensils:properl\usecl ,I /II40.Singlc·,en ice &~e-use anicles:properly ,tared I ;)4~/iolationsIandu,cd Received b%'1j!!~!f -~priti:~/W1l4~~Title:Person In Charge!Owner (signature)'1/1.1 /LJ /' Inspecte:~~.~~J!c,Plt~r.;p))f~/.i:r//~~("~ncss Email:;0 (signature),---- Form EHrM Revised 09:'20[5)"/,/'v /v ---