HomeMy WebLinkAboutOLIVELLA'S PIZZERIA 2019.03.14Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDL\IO:\S FR\\'Y ..R:\l607.DALLAS,TX 75207 214-819-2115 FAX:21.t-819-2868
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Purpo e of In.Ipection:I J I-Compliance I \.0'-2-Routine I 3-Field Investigation I I 4-\'isit I I 5-0ther TOTAL/SCORE
EstablIshment ~c t ,()\\\J .\ai0-Hf~~1~'\al11e I
*.....umber of Repeat \,iol"Iions:__
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r-r',!i ./.•••.lImber of "iol"Iion;COS:--
PhYSiCa~nlL \.-{C -~,ltQrYJi Cct~I1IYKvi')tv ~tA-1 Phone:1'0110"-111':Yes
~INo(circle olle)
.Compliance SIatlls:Out =not in compliance I.•••.=in complianc\..,,,O =not ob,encd NA =not applicable COS =corrected on site R =repeat violati~/'
Mark the aooropriate points in the 0(;1'box till'each nllmbered item Vlark ,./.a cherkmark in appropriate box for I.•••..,,0.:'iA.COS :Vlark an asterisk'*.in aDlJrooriate box for R
Priority Items (3 Points)viola/iolls Rei uire Immediate Correetil'e .4.('/iOllllot to exceed 3 days
Complhtncc Status CUfllpliance Status
0 t N 'I C Time and Temperature for Food S"fCfy R 0 t :-"c R
U N 0 I'IA 0 L ;;0 A 0 Employee Health
T /s (F =degree'Fahr~nh"ll)T -S
.('I.Proper cooling time and tCll1peratur~v-12.\olanagell1ent.food employees and conditional employees:
/J kno\\ledge.responsibilities.and reportinu
//,Proper Cold Holding tell1peratur~(-1I°F -15°F)V 13.Proper use of restriction and exclusion:'10 discharge fromiI/t'\e".nose.and mouth
.//3.Proper Hot Holding temperature(135'F)",.-Prewntin!!Contamination bv Hands
V /4.Proper cookin!!time and tenlJ)~rature "1-1.Hand,cleaned and properly \\ashedl Giol es used properly
~
5.Proper rcheating procedure fiJr hot hokling (165 Fin 2 1/15.1\0 bare hand contact \\·ith readv to eat foods or approved
V Hours)/alternate method properlv l'ollol'cd (APPROVED Y N )
.I 6.Time as a Public H~alth COlllrol:procedures &records Hi!!hly SuscclHiblc PO(lulations
AppnJ\ed Source V 16.Pasteurized foods used:prohibited food not offered
Pasteurized eggs used II"hen required
,IV 7.Food and ice obtained from apprOl ~d source:Food in
good condition.safe.and unadulterated:parasite Chemicals
/destruction /,8.Food Receil ed at proper temperature ,17.Food additiles:approved and properly stored:Washing FruitsI/&Vegetables
"Protection from Contamination .{18.To,ic substanccs properly idellli fied.stored and used
I 9.Food Separared &protected.prel cnted during food Waterl Plumbing
/preparation.storage.display.and tastinu
./",.10.Food conta~"c=leturnal~.:rf~~I I 19.Water li'om approl cd source:Plumbing installed:proper
/Sanitized at .m!t nperatu IrA backOol\'dCl'ice
,/II.Proper disposition ~l1ed.prel.lQusly served or I 20.Approved SewageIWaste\\'ater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points violations Re."ire Corrective Actioll with ill 10 dol'S
0 t N ."C R 0 I N "C R
U J A 0 Demonstration of Knowledgel Personnel t::-I 0 A 0 Food Temperature Control/Identification
T S T S
/./~I.Person in charge present.demonstration of knoll·ledge./27.Proper cooling method used;Equipment Adequate to
and perform dutiesl Certilied Food \Olanager (CF:-'I):\llaimain Product Temperature
./22.Food Handler no unauthorized persons,personnel I ~H.Proper Date ~/Iarking and disposition
Safe Water.Rccordkceping and Food Package It ~9.Thermometers prO\idcd.accurate.and calibrated;Chemicall
,,-Labelin!!Thermal test strips
//23.Hot and Cold Water al ailable:adequate pressure.safe Permit Requirement,Prerequisite for Operation
J 24.Required r~cords al ailabk (shellslOck tags:parasite If 30.Food Establishment Permit (Currelll &Valid)destruction):Packaued Food labeled
V Conformance with Approved Procedures Utensils,Equipment,and Vending
II {25.Compliance IIith Variance.Specialized Process.and I .•..31.Adequate handll ashing facil ities:Accessible and properlyHACCPplan;Variance obtained for pecialiled
process;nt!method::,:manufacturer instructions V supplied.used
/Consumer Advisory I 3~.Food and Non-food Contact surlaces cleanable.properly
de~ign~d.constructed.and u~edy26.Posting of Consumer Adl isories:rail'or under cooked /33.Warc\lashing Facililles:installed,mailllained.usedl
foods (Disclosure'Reminder Buffet Platc)'Allergen Label Scn icc ,ink or curb cleaninu lacility prOl ided
Core Items (I Point)Violatiolls Require Corrective Actioll Nm tl)Exceed 90 Days or I\'ext Illspectioll.Whicl,e\'er Comes First
0 I N~C R 0 t ;..:-I C R
U N :I A 0 Prevention of Food Contamination l''"0 A 0 Food Identification
T S T SvV;3-1.:\0 E\icicnct:'of In:,cct contamination,rl)t!cnt:other /4 1.0nginal container laheling (Bulk Food)
animals
v //35.Personal Cleanliness/eating.drinking or tohacco use Phvsical Facilities
.II 36.Wipinu Cloths:propcrlv used and stored /-12."on-Food Contact surlace,clean
'//37.EI1\irollmcntal contaminatil)1l /43.Adequate I entiJation and lighting:designated areas used
I 3K.Approl edth,,\\in)!method /-1-1.Garhage and Refuse properl)disposed;facilities maintained
/Proper Usc of Utensils /-15.Physical lacilitie,installcd.mamtained.and clean
/39.L tcnsil:-:,equipment.&linens:properl)u:,cd.5tOn.:J./'46.Toilet Facilitieo:properly constructed.slIpplied.and clean
/dried.&handled,In usc utensils:properl,used I,40.Single-,en ice &single-use anick>:properly stored 47.Other Violation,/(I aQd u~ed
Received bY),lVY\~Q(~lj\\0 a Ot u]&'X'Print:f¥::Y\l~\-\C\f\C\V\£~Title:(>ers0\r{;\5'\)'ge/Owner
(signature)j,~
Inspect~~K IlY<lli~~4:V~~,(-/)u Print:)_)nusiness Email:
(signatur).Ii
Form EH-~e~~09-2015\-\
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STDL\IONS FRWY .•RM607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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.TEMPERATURE OBSERVATIONS -
Itern/Location Temp Item/Location Temp Item/Location Temp
OBSERVA TlONS AND CORRECTIVE ACTIONS
Item A INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number 'OTED BELOW:
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Received by:/)~~Mu'V/1 ~t1(k 1~)1r~rint:~v,If\j'\-\O(\({WU\I Title:pe(t.1,IrJl)rge/Owner(signature)
Inspected bYj if\I()£\119;ru lr~IA-f-'h-iryt:-_.
J(signaturel ,Samples:Y N #collected
Form EH-06 (Rev,\:ed"'O~-201S)I -