HomeMy WebLinkAboutEINSTEIN BROS BAGEL SMU 2019.03.21.-
~~\l Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report~J-~~~2377 :'Ii.STDI\IO:'liS FRWY.,R.\I 607,DALLAS,TX 75207 214,819-2115 FAX:214-819-2868-(....,
~:rli LO)'~in:I TlIll~out:.A'Li~ense Pcn111t "I E,!.T)pe I Risk C"t<gory Page .!_of~
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Purpo e of 'nspection:I I I-Compliance I •...,2-Routine I "I 3-Field Investigation I I 4-Visit I I 5-0ther TOT ALiSCORE
Estal~Y;;~tfA h ~.~Acl fon!a/t,~~tt:\I
*:-;umber of Repeat Yiolations:__(v./:'I1umber of Violations COS:--
PhYSirJA2r1~<t$\ShOO C'T;"?n ~tA 1.1 ,"\.~~~OdC:I Phone:I
Follow-LIp:Yes
1\0 (circle one)
rComplianceStatus:Out =not in compliance 1:"1:in complian~':-;0=not observed NA =not applicable COS =corrected on site R =repeat violation
Mark the appropriate points in the Ol'T bo.'for each numbered item Mark~a chookmark in aporoPrlate box for 1;\".:\'0.:\A.COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violatiolls Re lIire Immediate C()rrectil'e ActiOI1I1()t to exceed 3 days
Compliance Status Cumilliance Status
0 I N :;C Time and Temperature for Food Safety R 0 I N "C R
U N 0 A 0 t:N /A 0 Employee Health
T ~S (F =degree,Fahrenheit)T S
./I.Proper cooling time and temperalUre ./~/12.Management,food employees and conditional employees:V "/kllO\I ledge.responsibilities.and reporting
(.IV "..2.Proper Cold Holding temperalUre(41 °1'145°1'),13.Proper use of restriction and exclusion:No discharge from
/V .I ew,.nose.and mouth
"./3.Proper Hot Holdin!!temperature(135'1')/Preventing Contamination by Hands
V 4.Proper eookin!!time and temperature V ~14.Hands cleaned and properly washed!Gloves used properly
~"5.Proper reheating procedure for hot holdll1g (165'F in 2 vf 15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properly followed (APPROVED y N )
'"!J Time as "Public Health Control:procedures &records /Highly Susceptible Populations
I Approved Source vr 16.Pasteurized foods used;prohibited food not offered
•...Pasteurized eg\!s used \I·hen required
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()'KY V 7.Food and ice obtained from apprO\ed source;Food in
good condition.safe.and unadulter.lted:parasite Chemicals
f d~struction.8.Food Recei\ed at proper temperature
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17.Food additives;appro\ed and properly stored:Washing Fruits./
I &Vegetables
./Protection from Contamination I 18.Toxic substances properlv identified.stored and used
tV 9.Food Separated &protected.pre,ent~d during food Water/Plumbing
~preparation.storage.displav.and tasting
"10.Food contact s"/t~alld R~b~'lt~'d /
...19.Water from appro,ed source;Plumbing installed:properV/'Sanitized at Annl;J6l"·r.d AA I I.A~1....-back now device
.//"II.Proper disposition ofretumed.pre\iously ser,ed or /20.Approved SewagelWastewater Disposal System.proper
reconditioned disposal
Prioritv Foundation Items (2 Points vi()lations ReI "ire C()rrective Acti()11 withill 10 days
0 I N :""C R 0 I .,"C R
U N 01/'0 Demonstration of Knowledgel Personnel t:;..0 A 0 Food Temperature ControV Identification
T ~S T S
t../21.Person in charge present.demonstration of knowledgt:./,~~~roper cooling method used:Equipment Adequate to
V"and perform duties/Certified Food Manager (CF\tI)M 11tain Product TempcralUre
L,...••..22.Food Handler'110ullauthori/ed pcrsons!personnel ,18.Proper Date Marking and disposition
Safe Water.Recordkceping and Food Package t ~.,II/29.Thermometers provided,accurate.and calibrated;Chemicall
/'Labelin!!Thennal test strips
.;").,~3.Hot ano Cold Water avaibble:adequate pressure.safc /Permit Requirement,Prerequisite for Operation,,-24.Rcquired records a,ailable (shellstock tags:parasite 4"30.Food Establishment Permit (Current &Valid)-./destruction):PackaQed Food bbeled
V Conformance with Appro"ed Procedures /Utensils,Equipment,and Vending
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25.Compliance \\ith Variance.Specialized Process.alld V V 31.dequate hand\\"ashing facilities:Accessible and properlyHACCPplan:Variance ohtain~d lor speciali/cd (I
processin{!methods:manufacturer instructions /suppl ied.used
Consumer Ad\'isory V~3~.Food and Non-rood Contact surfaces cleanable.properly
/"1/designed.constructed,and lIsedvr26.Posting of Consumer .'\(1\isories:raw or under cooked V 33.Ware\\ashing Facilities:installed.maintained.usedl
foods (Disclosure'ReminderIBuffet Plate)!Aller~en Lahel V Sen ice sink or curb cleaning facility provided
Core Items (I Point)Violati()lIs ReQllire C()rrective Acti()11Nllt to Exceed 90 Dol'S or Sext Illsl1ecrioll,Wlticl,e.'er COnies First
0 I N :-;C R 0 I .,:-;C R
U N 0 A 0 Prenntion of Food Contamination l'N 0 A 0 Food Identification
T 5 T ./5
V 34.;..10 Evioenee ofln,cct contamination.rodent/other ~~41.0riginal container labeling (Bulk Food)
.//'animals
/'i/'35.Pc"onal Clcanlines,leatin~.drink in!!or toba~co use ,,-Phvsical Facilities-/36.Wipin!!Cloths:prop~r1y used and stored Vv 42.l\on-Food Contact surfaces clean,./37.Environmental contamination V/43.Adequate \entilation and lightinQ;designated areas used
V 3g.Appw\cd tha\l in!!method V r.44.Garbage and Refuse properly disposed:f'leilities maintained
Proper l'se of Utcmih fjlI'/45.Physical tacilities installed.maintained.and clean
./
,39.L:tensils.equipment.&linens:properly used.'tor~d./'Iii.Toilet Faciliti~s:properly constructed.supplied.and clean~dried.&handled,In use uten5il"properly used
/''Ill.Single-sen icc &single-use articles:proJ1~rly stored -17.Other Violations
and lIsed
Received by:-----.-/
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rint1V-f1 "/::::.._~O-r.-ruvr Title:Person In Charge/Owner..__Iff(signature)....•-~-~
Inspected by:'f1\y)\)]I~I~
;~
~'int:Business Email:
(signnturt:)l -AI .
Form EH-06 (Revised O~.
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STE:VI:\IONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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Esta~;e~*A ~f)1)1tB~~Zfr5ddrcss(0'/I J _R )"'\I)l)bCitY/~l~~ense/Permit #I PagL-~
'11"''--"J TEMPERATURE OBSER"lA TIONS
Item/Location Temp Item/Location Temp Item/Location Temp
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OBS.ERV ATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTIO IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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Received bY~~~-<Print:TYV\5 tc.GO+-T()VV1 Title:Person In Charge/Owner(signature)_
Inspected b~n ~hA I~hVl-VhJf Jj/"'F~(signature).A Samples:Y N #collected
Form EH-06 RevlSeU 09 2015 '-"-