HomeMy WebLinkAboutPI BETA PHI 2019.03.08Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STE:\L\IO:\S FRWY .•R\l607.DALLAS.TX 75207 21-'-819-2115 FAX:21-'-819-2868
J I
~t<r 1101~Time in:1 Time (lut:I L_icenseIPCI~J ~l{I LsI.Type IRisk Catcgoc)Page J.of_j_
J
Pui llose/DJ:.+nspection:I I I-Compliance I -f"2-Routine I I3-Field Investigation f I4-Visit I I 5-0ther TO~ORE
Establishnr Nalll~~i I Contact/Oil ncr ;\al11e:I
*\umber of Hepcat \"iolatiolls:__(0I."./"umber of \"iolatiolls COS:--
Physical A~W()I r~V),~.l I Cill f;rr,/,Alrh z~/I Phone:I Folhm-up:Yes )No (circle olle)
•~~r R =repeat violati~Compliance Status:Out =not in compliance I"=in compliance •=not obsel"\ed :-IA =not applicable COS =corrected on site
Mark the appropriate points in the OUT box for each numbered item Mark''/'a eckmark Inappropriate box for 1;'1.".;'1."0.;'1."'\.COS Mark an asterisk'*.in appropriate box for R
Priol"itv Items (3 Points)vio/atiolls Re lIire Immediate Corrective Actioll not to exceed 3 days
Compliance Statlls Compliance Status
0 I N r;C Time and Temperature for Food Safety R 0 I :0;\"C R
U N }A 0 L \"0 A 0 Employee Health
T S (F =degree,Fahrenheit!T S
vi ',.I.Propcr cooling time and temperature V /I~.Management.food employees and conditional employees:
/knOll ledge.responsihilitie;.and rcoorting
/2 .Proper Cold Holding temperature(-'I"F'45°F)/.13.Proper use of restriction and exclusion::--10discharge from.//I .....r f..,('\occ;;.nose.and mouth
V ',,"'l 3.Prooer Hot Holding temDerature(13W.JI }Vr /Prewntin!!Cont:tmination by Hands
../4.Proper cookin2 time and temperature "7 14.Hands cleaned and nrooerlv washed!GlOves used properly
11/5.Proper reheating procedure for hot holding (165°F in ~;{15.No bare hand contact with read to eat foods or approved
Hours)alternate method pronerly follo\\ed (APPROVED Y N )
)•...6.Time as a Puhlic I-kalth Control:!)rocedures &records Hi!!hlv Suscclltible POl)ulations-Approved Source 16.Pasteurized foods used:prohibited food not offered
Pasteuri7ed e!!~s used \\"hen reouired
V 7.Food and ice obtained from approved source:Food in
/good condition.safe.and unadultcrated:parasite /Chemicals
destruction
)1'8.Food Received at propcr temperaturc /17.Food additi\es:approved and properly stored;Washing Fntits
./&Vegetables
"Protection from Contamination .V 18.Toxic substances prooerlv identified.stored and used
I'/9.Food Separated &protected.prevented during f00d Water!Plumbing
preparation.stor~e.displa;(.and tasting
V 10.Food cont~4clS)~~~~~~i~\~;~\alS V 19.,;Vater from approved source;Plumbing installed:proper
J Sallltized at PPI 'ten lei t I ,(.'L back flow device
,/'II.Proper disposition ofreturneI:J.preliously ser"ed or ..,V 20.Approved Sewage!Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points)violations Re~"ire Corrective Actiollwithill /0 d(ll's
0 I N 1"C Il 0 I :0;:\C R
U N 0 A 0 Demonstration of Knowledge!Personnel L :0;J A 0 Food Temperature Control!Identification
T s T s
,/:!I.Person in charge present,d~monstratioll of kno\\ledge.;/'n.Proper cool ing method used:Equipment Adequate to
and perform duties/Certified Food Manager (CFM I /1\'laintain Product Temnerature
I 22.Food Handler'no unauthorized persons/personnel V :!8.Proper Date Vlarkil1!.!and disl)osition
Safe Wate •..Hecordkeeping and Food Package //~9.Thermometers pro"ided.accurate.and calibrated:Chcmical!
LabelinQ Thermal test strips
./l'Hot and Cold Water available:adequate pressure,sare /PermiLBe,uiremel t,Prereqnisite for Operation_0.
/24.Required records available (shdlstock tags:parasite vY 30.Food Estl~iSI I~tr'r"'(\<\\I'~ll &Valid)destruction):Packaged Food labeled
Conformance with Approved Procedures Ute ~sils,Eq llipment.and Vellding
25.Compliance \I ith Variance.Specialized Process.and 1/31.Adequate handllashing facilities:Accessible and properlyHACCPplan:Variance obtained for speeialiLcd I suppl ied.llscdproces"inu melhocb:manufacturer in~trllction~
ConsuIl1('r Ad,isory /3~.Food and Non-food Contact surfaces cleanable.properly
,designed.constructed.and llsed
/26.Posting of Con,umcr Ad\i,orie>:ra\v or under cooked v 33.';\arella,hing Faciliti~s:installed.maintained.used!
"food,(Disclosure'Reminder/Butret Plate),Allergen Label I Sen iee ;ink or curb cleanin~facility pro\ided
Core Items ()Point)Vio/ariolls Real/ire Corrective Actioll Nut to Exceed 90 Dol'S (JrjVex/lllspecti(JlI."'lticl,el'er Comes First
0 (N :0;C R ()I N :0;C R
U N 0 A 0 Pre,'ention of Food Contamination L "0 A ()Food Idcntific:ltion
T s T S
,/34.:\0 E\'idcnce of Insect contamination.rodent.other .",V 41.0riginal container labeling (Bulk Food)
animab
/35.Personal Cleanliness/eating.drinking or tobacco use Phvsical Facilities
"36.Wiping Cloths:proper!,used and stored /4::>.~on-Food Contact surfaces clcan
,/37.En\ironmcntal contamination ,/43.Adeauate \enulation and liuhting:designated areas used
'"3X.Appro\ed thall in"method ./44 .Garbage and Rcfuse properly disoosed:facilities maintained
ProneI'l'se of Utensils /'45.Phvsical facilities installed.maintained.and clean
/39.Ctensib.equipment.&linen,:properly used.'tared./'46.Toilet Facilities:properly constructed.supplied.and clean
,/}dried.&handled;In use utenstl:,:nroncrlv used
,/40.Single-sen icc &singlc-u -e articles;properl stored 47.Other Violations/and used
Received by:~~J)\_,\._~'J--Print::-';Af\J.Dr_A f{\~({.&~Tifff_erson.In fhaDe~er
(signature)-'f1C1 ({)")
Inspect~~,\If\r\\.<7<;)lJufi111 J7)Print:Busill('ss Email:
(signature .•..•,.l-
Form EH-06 Revised'{i9-2015 r -