HomeMy WebLinkAboutMAC'S SMU 2019.03.20Dallas County Health and Human Services -Environmental HeaIth Division
Retail Food Establishment Inspection Report
2377:\.STDI:\IO:\S FRWY .•R\1607.DALLAS.TX 75207 21~-819-2115 FAX:21.:1-819-2868
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Time Ollt:/1 License'Permit I'~\t \[XlL~~V.p-e I
R",Category Pagelof-L:/."
Purn.se of Ir snection:I I I-Col\Jpliance IvI 2-Routine f 3-Field Investigation I I 4-Visit I I 5-0ther TOT ALiSCORE
Establis~cnf~f ,\ku.)Contact/Oll·ner Name:
I
*"umber of Repeat Violations:__(j;),f "umber of \'iol"tion>COS:--
Physical Address:I J nN (tX\Yx II Cr -!rnTf 1A1~~rde I Phone:I Folhm-up:Yes
No (circle one)
Compliance Status:Out =not in,ei"nce 1:-1 =in compli~'r.:\'0 =not ob.erTed NA =not applicable COS ~corrected on site R =repeat violation
Mark the aoorooriate ooints in the OCT box for each umbered item M3r 'v":ycheckmark in aOflrooriate box for l:-i.;\'0.NA.COS Mark an asterisk'*.in aDorooriate box for R
Priority Items (3 Points)violatiotlS Re~lIire Immediate Correctil'e Action not to exceed 3 dars
Conmliance Status Comnliance Status
0 I N :"'C Time and Temperature for Food Safety R 0 I N '>;C RUN[?A 0 C N J 10A 0 Employee HealthTS(F =degrees Fahrenheit)T S
/I.Proper cooling timc and tcmpemture "1/I~.Management.rood employees and conditional employees;/kno\\ledge,responsibilities.and reportin~
\I ..;;V 2.Propcr Cold Holding tcmperatur~(.j I°FI 45°F)..,;13.Proper use of restriction and exclusion:No discharge from
,eves.nose.and mouth,,/~3.Propcr Hot Holding temoeraturc(135°F)/Preventing Contamination b,·Hands./V 4.Proper cooking time and temperature /]_I 14.Hands cleaned and properly washed/Gloves uscd nroperly
If 5.Proper reheating procedure ror hot holding (165°F in 1 ;(15.No bare hand contact with ready to eat foods or approved
Hours)alternate method DroDerlv rollowed (APPROVED y N )
/6.Time as a Public Health Control:procedures &records ./Highly Susceptible Ponulations
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Approved Source 1 16.PasteuriLed toads used;prohibited food not offered
Pasteurized eg>!s used when requiredif7.Food and ice obtained ti'om appro,ed ;ource;Food in..I 1/good condition.safe.and unadulterated;parasite Chemicals
destruction /
..I 8.Food Recei\ed at proper temperature 1 17.Food additi cs;approved and properly stored:Washing Fruits
&Vegetables_,~Protection from Contamination /18.Toxic substances properly identified,stored and used
Q;I/9.Food Separated &protccted.prevented during food Water/Plumbing_,Dreparation.storage.disDlay,and tasting
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10.Food contoel ~es ~n~~~4t':CleS.;/19.Watcr ii'om approved source;Plumbing installed:properV/Sanitized at~ppn .e i\'(\.backtlolV device
,/1/II.Proper disposition of relUmed.previously sen,ed or /20.Approved Sewage/Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points violations ReI "ire Corrective Actioll withill 10 daJ's
0 I N '>;C R 0 I I'>:"'C RUN0A0DemonstrationofKnowledge/Personnel C N 0 A 0 Food Temperature Control/IdentificationT./S T S
./21.Person in charge present,demon~tration of knowledge./1/27.Proper cooling method used:Equipment Adequate to
and perform duties!Certified Food Mana~er {CFM I Maintain Product Temperature
22-Food Handler'no unauthorized persons,personnel /"28.Proper Date Marking and disposition
Safe Water.Recordkceping and Food Package J 29.Thermometers provided,accurate.and calibrated;Chemical,
Labelhl2 nlermal test striDs
/23.Hot and Cold Water available:adequate pressure.safe /Permit R~r ment,P?,requisitc ro~Operation
V 24.Required records a\ail able (shellstock tags;parasite l'30.Food Estab~eJ It?+(ylj~~~lid)'-'de;truction):Packagcd Food labcled
Conformance with Approved Procl'dures /Ute'ilsifs,Equiprltent,and Vending
tY ~5.Compliance with Variance.Specialized Process.and I/'
31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained lor spccialiLed .//processing:methods:manufacturer instructions suppl ied.used
/
Consumer Advisory
~32.Food and Non-food Contact sur!:lces cleanable.properly
designed.constructed,and usedvr26.Posting of Consumer Ad\iSOf'ies:raw or under cookcd 1/33.Ware"ashing Facilitics:installed,maintained.used/
foods (Di.closure'Remindcr/BuITct Plate)1 Allergen Label Sen'ice sink or curb cleanin!!facility pro\ided
Core Items (1 Point)Violatiolls Re(llIire Correctiv,'Actioll Not to Exceed 90 Dal's or l\'extlllSl1ectioll,JH,id,el'er Comes Fir.51
0 I N =-C R 0 I ~llc RUNO.~A 0 Prevention of Food Contamination t:=-0 Food IdentificationTSTS
vtI 34.'\0 E,idence of Insect contamination.rodent,other I 41.0riginal container labeling (Bulk Food)
..•!.-animals
\/17 35.Per>onal Cleanliness/eat in".drinkin£(or tobacco use /Phvsical Facilities./V'36.Wioinu Cloths:properly used and .tored ~42.Non-Food Contact surfaces clean>i'7'37.Em iroJ1l1lcntal contamination /1/-\3.Adequate \entilation and lighting:desil!nnred areas used
I.•38.ADDr",cd tha\\ing method I 44.Garha!!e and Refusc properly disposed:facilities maintained~Proper Use of Utensils 45.Phv,ical fac.lities installed,maintained.and clean
vi 39.[;te."ib.equipment.&linens:properl)u,cd.stored.46.Toilet Facilitic.:properly constructed.supplied.and clean
/'dried.&handled,In usc utensils:properlv used
~40.Single-service &single-lisc articles:properly ~tored 47.Other Violations
and used .#
Received by:
II C ~~it J 4.---Y Print:1:d r I r\bJ1.-ItI i1 \J Title:Person In Charge/Owner(signature)-
Inspected by:(~'~I~,eA Print:-/Bu~ines~Email:
(signature)I~
Form EH-06 Revis -2015 -,
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STDUIO"iS FRWY.,R:V1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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I J )v TEMPERATURE OOSERV ATIONS
Item/Location Temp 1tern/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received by:-r-hfr)..-Print:c::;/1r/i'#~[AJ,4y Title:Person In Charge/Owner
(signature)-
Inspect~~~\nftl i ~hH f {ni dvPJ)t:I
(sionature Samples:Y N #collected
Form EH-O~09-2015).