HomeMy WebLinkAboutLOVERS EGG ROLL 2019.03.21Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STE\I\IO'iS FRWY.,R\I 607,DALLAS,TX 75207 214-819-2115 FAX'214 n ~
.'~';;::;;::(//I,r7 tJ;-h-/)DaS 2 r '1dl~in:Time Ollt:I Lic~nse;P~nnit"
I I 4-Visit
I Est.1)~c 1R~Category'Page t of ___V
Purpose of InsIJex-tion:I I I-Compliance I I 2-Routine I I 3-Field Investigation I........S-Other TOl'i\blSCORE
Establisll11~l.1 jj )'S -r:uCl '<til I ~llntacUOII ncr ~all1e:I *Number of I{cpcat"iolatiolls:__
./'lumber of Violations COS:__
I Follo\\-lIp:Yes
No (circle one)
Mark
~Compliance Status:Out =not in co~"e IN =in compliance '10 =no(,)b,;n cd NA =not applicable COS =corrected on site
the appropriate points in the O(;T box for each numbered item MJrk ../.acheck;~'atlOrooriate bo,for 1:\.:\0.'IA.COS Mark an
R =repeat violatii;n---/
asterbk '*.in appropriate box for R
Priority Items (3 Points)violations Re,/lire Immediate Correcth'e Actiol1 not to exceetl3 tlalls
Compliance Status
II.Proper disposition ofretllrned.previously served or
reconditioned
011'11'("
UNO A 0
T S
Time and Temperature for Food Safety
(F =degree,Fahrenheit)
I.Proper cooling time and tel1lp~mtllre
,/'~Proper Cold Holding tcmperature(4 I°F,4scF)
3.Proper Hot Holdin!.!temperaturc(135'F)
4.Proper eookin~time and temperature
5.Proper reheating:procedure lor hot holding (165°F in 2
Hours)
6.Time as a Puhlic Health Control:procedures &records
Approved Source
7.Food and icc ohtained Irom approved source:Food in
good condition.safe.and unadulterated:parasitc
destnlction
8.Food Recei\ed at proper temperature
./Protcction from Contamination
9.Food Separated &protected.prc\ented during food
preparation.storage.display,and tasting
10.Food contact surfaces and Returnables:Cleaned and
Sanitized at ppm/temperature
Employee Health
Complillnce Status
o I 1'1 '"Ct:""·0 A 0
T S
R
12.;-'·Ianagement.food employees and conditional employees;
kno\\"led!.!c.responsibilities.and reportin£!
13.Proper use of restriction and exclusion:No discharge from
e'yes.nose.and mouth
PreventiJl(!Cont:tnlination bv Hands
14.Hands cleaned and properly washed,'Gloves used properlv
15.1\0 bare hand contact with ready to cal foods or approved
alternate method properlv followcd (APPROVED Y N )
Highlv Suscel>tible POilUlations
16.Pasteurized foods used;prohibited food not offered
Pasteurized e!!!.!sused when required
Chemicals
17.Food additives;approved and properly stored;Washing Fruils
&Vegetables
18.Toxic substances properly identilied.stored and u!>ed
Water/Plumbing
19.Water from approved source;Plumbing installed;proper
backOow de\ice
20.Approved Sewage/Wastewater Disposal System.proper
disposal
cos Demonstration of Knowledge/Personnel
Priority Foundation Items (2 Points)violations Re,"ire Corrective Actioll with ill 10 days
Food Temperature Control/Identification
0 1 N :'\
U N 0 A
T /
1/
I./
21.Person in charge present.demonstration of knoll·ledge.
and perform dutiesl Certi lied Food Manager (CFtvI)
22.Food Handler/no unauthori7ed persons!personnel
Safe Water,Recordkccping and Food Package
LabelilH!
23.Hot and Cold Water a\ailable:adequate pressure.safe
24,Required records 3\·ailable (shellstock tags:parasite
destruction):Packaged Food labeled
Conformance with Appro"ed Proct'dures
25.Compliance IIilh Variance.Specialized Proccss.and
HACCP plan;Variance obtained lor speciali/cd
processing methods;manufacturer instructions
Consumer Advisory
26.Posting orCollsumcr Ad\isories:ra\\or under cook~d 33.Warewashing Facilities:installl!d,maintained.used/
foods (Di,eloslire/Reminder'Buffet Platc)'Aller!!cn Lahel Service sink or curb cleaning facility provided
II o I N ~t C
V '"0 A 0TS
R
"27.Proper cooling method used;Equipment Adequate to
Maintain Product Temperature
"28.Proper Date Marking and disposilion
29.Thermometers provided,accurate,and calibrated;Chemical/
Thermal test strips
Permit Requirement,Prerequisite for Operation
30.Food Establishment Permit (Current &Valid)
Utensils,Equipment,and Vending
31.Ad~quate handwashing facilities:Accessible and properly
supplied.used,
tI 32.Food and Non-food Contact surfaces cleanable.properly
ck,igned.constructed.and used
Pre"elltion of Food Contamination
Core Items (1 Point)Violati(JIIs Require Corrective Actioll Not to Exceed 90 Dal's or Next Illspection,JH.;chel'er C(}mes First
Food Identification
o 1 N '"C
U 0 A 0
T S
34.No E\idencc of Insect contamination.rodenVother
animals
35.Personal Cleanliness/eatinu.drinking or tobacco use
36.Wioin!!Cloths;Droperlv lbed and ,to red
37.Environmental contamination
3X.ADOI'm cd Ihall in!!metl",d
Proper Use of Utensils
o I 1'1 ""C
r '"0 A 0
T S
R
41.0riginal cOl1laincr labcling (Bulk Food)
39.Ctcnsib.equipmcnt.&linens:propcrl~u,eci.'tored.
dried.&handled,In use utensils;proocrly u,eci
40.Single-sen iee &single-usc articles:properly stored
and used
Physical Facilities
1 42.'\;on-Food Conlact surlitces clean
/43.Adequate ventilation and lighting:designated areas usedv44.Garba!!e and Refuse properly disposed:facilities mainlained
45.Physical facilities installed.maintaincd.and clean
46.Toilet Faciliti~s:properly constructed.supplied.and clean
47.Other Violations
Received by:~
(signature)\...••/'~
Inspected by:~.J
(signaillfe)~'""IV\t<:\,~
Form EH-06 (~vised ~15)-""1 1
Business Email:
Prillt:Title:Person In Charge/Owner
Print:
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEl\IMONS FRWY.,R:Y1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
--
Establishmell ~~11;:1/'~frAn'rtSTtAddres~HDchna J;n{1:Llh I w~;~1 Pa~~~/'
\/'C!""TEMPERATURE OBSt:JUl-A TIONS L-/
1tern/Location -Temp Item/Location Temp Item/Location Tfmp
OBSERV ATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
-NJ 1/1"()tl1hWl ~(f',vJ)j jy flA
"'
I
~D _/..[(/O}-(1J nrll ~IA II ~-,-
__..-./")"'-
Received b ,,/,/-
Print:MAY?cr..(h f'~~Title:Person In Charge/Owner
(si"nature)I ~,.
Inspec~~(/lpq.ll ~rl/)iff+H1/.rb.Print:
(si""atur Samples:Y N #collected
Form EH-06~sec 09-2015)I -