HomeMy WebLinkAboutDELTA DELTA DELTA 2019.03.21Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STE.\L\IO:\S FRWY .•R:VI607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
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~':J-I'(I Time in:I Time out:I License/Permit Ii '-;,.::if)g I Est.Type I Risk Catl.!gory PageL 01'+
Purnose of Insnection:I 1 I-Compliance I~2-Routine I I 3-Field Tnvesti!'ation I -.4-Visit 1 1 5-0ther TOTAUSCORE
Esta~mt NlJOl~
1r1 {~~-I Contact/Owner Name:1 *;\jumber of Repeat Violations:__0.../Number of Violations COS:~'"--
Ph~cl~~drerl""D[~tbJ ,.,
l~p1~1 ~(t li~i~1 Phone:I Follow-up:Yesvno~No (circle one)-Compliance Statbs:IN =in co.Jr,lianceOut=not in compliance :'\0 =not observed A =not applicable COS =corrected on site R =repeat violation
Mark the anorooriate ooints in the OIJT box for each numbered item Mark ../.a checkmark in ""orooriate box for IN.NO.NA.COS Mark an asterisk'*.in "oorooriate box for R
Priority Items (3 Points)violations Re1uire Immediate Correcl;"e Action 1101to exceel13 days
Comnliance Status Oimpliance Status
0 ,N N C Time and Temperature for Food Safety R 0 ,N N C RUN0A0U
N /'J A 0 Employee HealthT~s (F =degrees Fahrenheil)T Sl,¥I.Proper cooling lime and temperature "/12.Management.food employees and conditional employees;
knowledge.responsibilities.and reoortin~7,2.Proper Cold Holding temperature(41°F/45°F)\IV 13.Prop~r use of restriction and exclusion;No discharge from
eYeS.nose.and mouthV'/j 3.ProDer Hot Holding lemnerature(135QF)I I Preventin!!Contllmination bv HandsV;'1 4.Proper cooking time and tellll)erature r il 14.Hands cleaned and properly washed/Gloves used nronerly'I'5.Proper reheating procedure for hot holding (165°F in 2 tt1 /15.No bare hand contact with ready to eal foods or approvedJHours)alternate method properlv followed (APPROVED Y N )-.6.Time as a Public Health Control;nrocedures &records 7 Hi!!hlv Susceptible POilUlations/Approved Source vr 16.Pasteurized foods used;prohibiled food not offered
Pasteurized eggs used when requiredy/7.Food and ice obtained from approved source:Food in 17goodcondition,safe.and unadulterated;parasite J Chemicals
destruction
V 8.Food Recei\ed al proper temperature )vf 17.Food additi,es;approved and properly stored;Washing Fruits
-&Vegetables
/Protection from Contamination Iv I,18.Toxic substances properly identified.stored and used'VI II 9.Food Separated &protected,prevented during rood /Water/Plumbing
oreparation.storage.displav.and tastin!!
vii 10.Food contact surfaces and Returnables;Cleaned and •.../19.Water from approved source;Plumbing installed;proper
Sanitized at ppm/temneralure backtlow device,II.Proper disposition ofreLUrned.pre\iously served or V 20.Approved Sewage/Wastewater Disposal System.proper
recondilioned disoosal
Priority Foundation Items (2 Pointsl violations Re,lIire Corrective Actioll with ill 10 dal's
0 '~~C R 0 '~~C RUNA0DemonstrationofKnowledge/Personnel U I'A 0 Food Temperature Controll IdentificationT-S T s
';1/~I.Person in charge presem.demonstration of knowledge.
~~'27.Proper cooling method used;Equipment Adequate to.and oerform duties:Certified Food ManaQer (CFM)Maimain Product TemoeratureV,::!2.Food Handlerl no unaulhorized nersons/personnel 28.Proner Date Marking and disoosition
/[,-Safe Water.Recordkeeping and Food Package ~II 29.Thermometers provided.accurale.and calibrated;Chemical!
labclinQ Thermal test strios
tJ 7 23.Hot and Cold Water available;adequate pressure.safe J Permit Requirement,Prerequisite for Operation.;:'24.Required records a,·ailable (shell stock tags;parasite (30.Food Establishment Permit (Current &Valid)destruction);Packaged Food labeled I7ConformancewithApprovedProceduresI Utensils,Equipment,and Vending
~
25.Compliance with Variance,Specialized Process.and I,31.Adequate hand\\ashing facilities:Accessible and properlyHACCPpian;Variance oblained for speciali7ed supplied.usedprocessingmethods:manllt~1cturer instructions ./COII~umer Advisory JI 32.Food and Non-food Contacl surfaces cleanable,properly
designed.constructed.and usedIV,26.Posting of Consumer Ad,isories;ra\\or under cooked 33.Warc\\'ashing Facililies:installed.maintained.used/
foods (Disclosure'Reminder'Buffet Plate)'Aller~en Lahel Service sink or curb cleaning facility prO\ided
Core Items (I Point)Viol(/tiollS Relillire Corrective Aclioll Not til E6ceed 90 D(/I's or Next brsDectioll.'",7riclrel'er Come .•First
0 'r N c R 0 1 N ~C RUN0A0Prel'Cntion of Food Contamination t:I A 0 Food IdentificationTISTSTJJ34.No E"idenee of Insect contamination.rodent/other ,I 41.0riginal container labeling (Bulk Food)fl animals ..~I 35.Personal Cleanliness/eating.drinkin!!or tobacco use j Phvsical FacilitiesVJI36.Wioin~Cloths;properlv used anel stored II "42.Non-Food Comac!surraces clean\f 37.EI1\ironmentai contamination "I 43.Adequate,entilalion and lighting;desi!!nated areas usedtI38.Aooro,ed tha\\ine melhod V I 44.Garbage and Refuse properly disposed;facilities maimained7PronerUseofUtensils45.Phvsical facilities installed.maintained.and cleanlh39.t.:lensils.eyuipmenl.&linens;properly u;ed.stored.I 46.Toilet Facilities:properly constructed.supplied.and clean
dried.&handled/In use utensils;oronalv usedr\J 40.Single-service &single-usc articles:properly ;lOred J 47.Other Violations
and used
Received by:~ni/N ~~J Jd(/IJA-Print:~~v-ttdtl J__)tidj(l_rj Title:Person In Charge/Ownet·(signature)-(..
Inspected 'iff:...VA,"V /)(.~:t1 IfI~1{)I Aa"IJIJlntA ,/R_\Business Email:(signature),____,,/'~,
Form EH-~evised 09-2015)I ,/I ,-:TJ JlI-)