HomeMy WebLinkAboutDIGGS TACO 2019.03.14Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-i.STDL\IO:-iS FRWY.,R."607.DALLAS.TX 75207 214-819-21 IS FAX:214-819-2868
~\L\1HF'r I Time out:
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PageL o~J Liccnse Permit;J 11)I q _h 1)()2 L)V~:{)\PC I Rl>k Category
5-0ther i~SCOREII4-Visit
Establish 'leJ)l,I I~e:'-'"UC\({~Contact,O~:.J <'Il_j ,/I /I .I *:"lImher of Repeat notations:__1 (,1,:)'l)l ~Ii-+i:).\r U'~,f ;\lIl11hcrofViolatio",COS:__
Follo\\-up:Ye,
1\0 (circle one)
Purnos of Insl ection:I I I-Comoliance I Vf 2-Routine I I 3-Field Investigation
Mark
--V.fComplianceStatus:Out =not in compliance I'"=illco",plial~:"'0 =nOiobsencd :'\'A =not applicable COS =corrected Oilsite
the approoriate ooints in the OUT box for each numbered item Mark ..".a check mark in a"Droonate box I()r I:".:"0.XA.COS Mark an
R =repeat vi~
asterisk'*.in appropriate box for R
Priority Items (3 Points)"iolafions Re(/I/ire immediate Correcti"e Actiollllot to exceed 3 days
Compliance Status
I I.Proper dispositiol~rned.previousry sen ed or
reconditioned
o I N :-I ('
U N iii A 0
T /s
Time and Temperature for Food Safety
(F =degrees Fahrenheit)
/j I.Proper cool ing time and temperature
2.Proper Cold Holding tcmperature(-+IOF!-+5'F)
!/
I'//3.Proper Hot Holding temperature(135CF)
4.Proper cooking time and temneraturc
5.Proper reheating procedure for hot holding (16)F in ::
Hours)
6.Time as a Public Health Control:nrocedure,&.record,
Approved Source
7.Food and icc obtained Ii'om appro\'cd source:Food in
good condition.safe.and unadulterated:parasite
destruction
I 8.Food'Received at proper temperature
/
./Protection from Contamination
COlllllliance Statu,
Il 0 I :"I "C[;s 0 A 0
T I s~7
R
Employee Health
I 12.;\Ianagement.tood employees and conditional employees:
~no\\ledge.resDonsibilities.and reportil"!
/
I~.Propcr use of restriction and exclusion:1\0 discharge from
c\es.nose.and mouth
/
14.Hands cleaned and nronerlv washed!GIO\es used properly
Prc\'cnting Contamination bv Hnnds
II 9.Food Separated &protected,pre\cnted during food
preparation.storage.display,and ta;ting
R o I N 'i ("
Tl':>I A 0
S
//
Hi"hl"Suscentiblc POilUlations
IS.No bare hand contact \\'ith ready to eat foods or approved
alternate method propcrlv tollo\\ed (APPROVED Y N )
16.Pa,teurized foods used;prohibited food not offered
Pasteurized eg!!s used \\hen required
Chemicals
/18.Toxic substances properly identified.stored and used
17.Food additives:approved and properly stored:Washing Fruits
&Vegetables
W~t//Plumbing
2
R 0 I '""CUNO,\O
T S
19.Water from approved s~'ce:Plumbing installed:proper
back flow device
/20.Approved Se"age/Wastewater Disposal System,proper
disposal
10.Food conta~~a¢S anCl RetjIr~abl<:s {CA1ncdl'nd I
Saniti7ed at ~l J(PP,1J)(cmrAMnl-d V \11(\IW\
Demonstration of Knowledge!Personnel
Priority Foundation Items (2 Points)violations Re~lIire Corrective Actioll with ill 10 dOl'S
Food Temperature Control!Identificationo
U
T
1/
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//'
I
/
f
/
I
0 I N ...•C
N 0 A 0
T S
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21 Person in charge present,demonstration of kno\\ledge.
and perform dutiesl Certified Food .\I1ana\!cr (Cr:v!)
22.Food Handler'no unauthori7cd nersons nersonnel
Safe Water,Recordkceping and Food Package
Labelilt!1
23.Hot and Cold Water available:adequate pressurc,safe
24.Required records a\ailahle (shell stock tags:parasite
destruction):Packa~ed Food labeled
Conformance with Appro\'cd Procedures
25.Compliance \I ith Variance.Specialized Process,and
HACCP plan:Variance obtained for spccialiLcd
Drocessinu methods:manufacturer instructions
Consumer Advisory
R
::7.Proper cooling method used;Equipment Adequate to
i'.laintain Product Temperature
c9.Thermometers pro,ided.accurate.and calibrated:Chemical!
Thermal test strips
28.Proper Date lI'larkinl'and disnosition
Permit Requircml'nt,Prerequisite for Operation
30.Food Establishnlrnt~f1'1rr~
32.Food and l\on-food Contact surff9':'s c1~nabl"f.roPfrly
,designed.con,tructcd.and used u\.Sr~.)r\.1J I.PA
Utcnsils;fquipment,and Vending
31.,\_deJlllate hand"ashing facilities:Accessible and properly
supp~.used
,
(,
Title:Person In Charge/Owner
26.Posting ofConsul11er Ad\isot'ics;rail'or under cooked /33.Ware\\ashing Facilities:installed.mainta'irred.used!
foods (Disdo,ure'Rcmindcr Buffet Plate)'Alleruen Lahel Sen ice sink or curb clcanin!!tacility pro\ided
Prcnntion of Food Contamination
Core (terns (I Point)ViolaTiolls RI!(llIire Corrective Actioll Not IIJExceed 90 Dar,.or NeXTillSDcctillll.IHlic/Je"er Climes First
Food Identification
/")Prooer l'st'of l:tcnsils
3-1.1\0 E\idenee of In,ect contal11l1lation.rodcnL other
animals
35.Personal Clcanlincss/catil1[!,drinkin!!or tobacco use
36.WiDinu Cloths:orooerlv used and stored
37.Environlllental contamination
3X.Appro\ed tl1a\\in!!method
'Yf lj{ensils.equipment.&linens:properly u,cd.;tored.
Jdrilcl.&handled,In usc uten;ils:nronerl,used
}AJ.Single-scr\ice &single-use articles;properl,tared
and used
-Received ~r//-
(signatuc«/\J )L---'"
Form ~evised 09-2015)
R
Phvsical Facilities
-1I.Original container labeling (Bulk Food)
,
43.Adclluatc \entiL1tioI11nd li!.!htinu:dcsitmatcd areas lIsed
4::.0.on-Food Contact surIClces clean
./
/
-14.Garba~e and Refuse Ilrollerly disllo,cd:t:lcilities maintained
-15.Ph\sical "lcililies insulleci.maintained.and clcan
-16.Toilet Facilitie>:properly constructed.supplied.and clean
-17.Other Violations
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Business Email:Insp~b)''_"(sig,(1ttrpf,'\M I~
Prini GJ c__;
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STE:'IIMO\,S FRWY.•R'\1607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
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/'fI"TEMPERATURE OBSERVATIONS r...J
Item/Location Temp Item/Location Temp Item/Location Temp
OBSERV AnONS AND CORRECTIVE ACTIONS
Item AN I SPECTIO OF YOUR ESTABLISHMENTHAS BEENMADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONSOBSERVEDAND
Number NOTED BELOW:
.A .-.......,.
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Received bU ~print\']r'...•'l.rr /\C'·1.(J,\...I Title:~nAharge'Owner
(signature)•
Inspected R ~l hn--VM1 t:Print:l 0 -"""-
(signature)I~Samoles:Y N #collected
Form EH·06 Re~d OiY-20IS I I