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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 -