HomeMy WebLinkAboutHOWDY HOMEMADE 2019.03.20(i)WI ~1JtaY1fe In~V'-Dallas County Health and Human Servi Envi Inta ealth iVlsion
Retail Food Establishment [ns~c ion ~t
2377:\.STE:\t:\IO:\S FRWY.,R\I 607,DALLAS,TX 75207~-2115 F X:2~Wrb:1j X)fL...I ~
D~~m t5tttn I Time Ollt:/'I LicenselPetDJ q -()ODtl ~q VSLTYPe RiskCategory PageL of _t:-f-.
PurDo e oflnsj eetion:I I I-ComDliance I V I 2-Routine I 1 3-Field Investigation I If-Visit I I 5-0ther TOTAL/SCORE
E~o:t)r1~1~:(<;..~l)frJ ,\~((0 JI Contacu'O,ner 'ame:I *:-lumber of Repeat Violations:__V(_)-/:-lumber of Violations COS:--
PhYSt{?)"~A (\1 V~~r1 ~itYfXfi \v ,V\\fp~1Zone:I Follow-up:Yes I 11-No (circle one)
'-'-.~~Compliance Status:Out =not in compliance IN =in compliance NO not 0 sened NA =not applicable COS =corrected onsite R =repeatviolatto
Mark the appropnate points intheOUT box for each numbered item Mark,./.ac ..arkinaoproonate box lor IN,NO,NA.COS Mark an asterisk'*.inaoorooriateboxfor R
Priority Items (3 Points)violatiolls Re,"ire Immediate Correctire Actioll 1I0t to exceed 3 days
Comnliancc Status Cnmnliance Status
0 ~I;~c Time and Temperature for Food Safe!)'R 0 I N ~C R
U A 0 IJ N 0 A 0 Employee HealthTs(F =degrees Fahrenheit)T "S
I·I.Proper cooling time and temperature /12.Management,food employees and conditional employees;
knowledge,responsibilities.and reporting
11-~
2.Proper Cold Holding temperaturc(41°F/45°F)~13.Proper usc of restriction and exclusion;No discharge from
./eves.nose.and mouth
./V 3.ProneI'Hot Holding temperature(135°F)Prel'enting Contamination bv Haods
oJ /4.Proper cooking time and temperature /I 14.Hands cleaned and properly \\ashedl Gloves used properlv
/5.Proper reheating procedure for hot holding (165'F in 2 1 15.No bare hand contact with ready to eat foods or approvedVVHours)alternate method nroperly follm\ed (APPROVED Y N )7 6.Time as a Public Health Control:procedures &records Hil!hlv Susceptible PODulations
/Approved Source y 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
1/7.Food and ice obtained Irom approved source:Food in
1/good condition.saf"",and unadulterated;parasite 3 Chemicals
destruction j
~8.Food Reeeil ed at proper temperature l/f 17.Food additives;approved and properly stored;Washing Fruits-&Vegetables
I Protection from Contamination /18.Toxic substances properlv identified.stored and uscd
II/9.Food Separated &protccted,prevented during fDod Waterl Plumbing
nreparation.storage.disniay and tasting
/10.Food conta7Ju~s,~,Retl.Jn~~~ild I 19.Water from approved source;Plumbing installed;proper
Salllllzed at 11m temperat backflow deviceIIII.Proper disposition~mcd,previously served or I 20.Approved Se"age/Wastewater Disposal System,proper)reconditioned disnosal
Priority Foundation Items (2 Points violatiolls Re,lIire Corrective AClioll with ill 10 days
0 I N :;('R 0 I N :;C RUN0A0D~monstratioll of Knowledgel Personnel lJ N 0 A 0 Food Temperature Controi/identificationTST-S
~
21.Person in charge prescnt,demonstration of kno,eledge.,27.Proper cooling method used;Equipment Adequate to
and ~•",rill ",,,.;..I Certi tIed Food Manager (CFM)Maintain Product Temperature
'/I :>.:(Food Handler ;'0 unauthorizcd personsl personnel 'Il/28.Proper Date Marking and disposition
/~ecordkeeping and Food Package 1/29.Thermometers provided.accurate,and calibrated:Chemical/
Labelino Thermal test strips
V 23.Hot and Cold Water a,ailable:adcquate pressure,safe
~
~Permit Requt'cment,P+requisit~for Operation
II/24.Required records available (shellstock tags;parasite -Y 30.Food Ef;;:~h",e~'~i~l(f{r1~'1alid)destruction):Packaged FoodlabekdrmConformancewithAppro"ed Procedures Ute.l;i1s,[quip..!ent,and Vending
25.Compliance with Variance.Spccialized Process,and I~31.Adequate handwa"hing facilities:Accessible and properlyHACCPplan:Variance obtainCde~;ecializcd
processing methods:manufacturer >!ructions supplicd.used
Consu mer Adviliory I 32.Food and Non-food Contact surfaces cleanablc.properly
designed,constructed.and used
~
26.Posting of Consumer Advisories:raw or under cooked /33.Ware"ashing Facilities;installed,maintained,usedl
fDods(Disclosure/Reminder/Bufiet Plate)1Allcmen Lahel Service sink or curb cleaning facility providcd
Core Items (I Point)Vio/tlliolls Reqllire Corrective Actio"1\'01 ttl Exceed 90 Da~'sor Nextl"sDectioll,Wllic/tel'er Comes First
0 I N ~C R 0 I N N C RUN0A0PreventionofFoodContaminationt.:N 0 A 0 Food IdentificationTSTS
~34.No Evidence of Insect contamination,rodenVother \./41.0riginal container labeling (Bulk Food)
[/animals
V V 35.Pe,.,onal Cleanliness/eating,drinking or tobacco use Phvsical Facilities././36.Wining Cloths:properly used and stored -"42.Non-Food Contact surfaces cleanvV37.Environmental contamination ./43.Adequate ventilation and lighting:designated areas used,/3X.AnDrovedtha"ing method ./44.Garhagc and Refuse properly disposed;facilities maintained-/'ProDer Use of Utensils ~45.Phv,kal 1:1Cilitlc,installed.maintained.and clean
"39.Utensils.equipment,&linens;propcrly used.stored,i/4(,.Toilet Facilities:properly constructed.supplied,and clean
dried.&handledl In use utensils:prop<,;I'!Y'Jused
[1 tr;~:,i~~rviCC &Silt-usc ar7"7operlY stored 47.Other Violations
J ~/II
Received by:()J/(/I//tZ((/print:#l ~nVlrllA L Title:Person In Chargel Owner(signature)r ~
Inspec~M vw/l~..)hvrffJ-t Ca Print:I \J ,~Business Email:
(signalur
Form EH-O~d 09·2015)-
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377;";.STDEHONS FRWY.,R:V1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
Item/Location Itern/Location Item/LocationTempTemp Temp
OBSERV ATlONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
Sam les:Y N #collected
Title:Person In Charge/Owner