HomeMy WebLinkAboutR & D KITCHEN 2019.03.21Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-;.STE:\L\IO~S FRWY.,R:VI 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
I 1
~)ptJCt I Time in:I Time out:I License Permit ~JCI '/)tJ:.¥)tJ).~~I Est.Type I Risk Category Page l_of _!__
PurDose of InsDection:I I-Comoliance 1'./:1 2-Routine I 3-field Innstil!ation I I 4-Visit I I 5-0ther TOTAL/SCORE
EstabliShmenrt3m~'r')ht,17otl I Contact/O\\na Name:
I
*;-.lumber of Repeat Violations:__a./,,"umber of Violations COS:--
PhYSicag/~b f;~'~~"1£./V/IZ~C71_JJ~/(JtJ~~~~IIPhone:I Follow-up:Ves
No (circle one)
Compliance Status:Out =not in complianc/IN =inFcompliance Ao =not obs~("\ed NA =not applicable COS =corrected on site R =repeat violation
Mark the aoorDonate ooints in the OUT box for each numbered item Mark './.a checkmark in aOllroonate box for 1:\.NO.NA.COS Mark an astensk '*'in aoorooriate box for R
Priority Items (3 Points)violatiolls Rc,uire Immediate Correctil·e Actioll 1I0ttO excce,/3 dars
Comnliance Status CODlllliance Status
0 I N N C Time and Temperature for Food Safety R 0 I 1'0 "C R
U N J A 0 C N 0 A 0 Employee HealthTs(F =degrees Fahrenheit)T /S
VI/I.Proper cooling time and temperature v'/12.i\lanagement.food employees and conditional employees;
knO\\"Iedge.responsibilities.and reporting
'0V 2.Proper Cold Holding temperature(41 °FI -15°F)~13.Proper use of restriction and exclusion:No discharge from
eyes.nose.and mouthrvA3.Proper Hot Holding temperature(135°F)./Preventing Contamination bv Hands
\IV 4.Proner cooking time and temperature II /14.Hands cleaned and properly washed!Gloves used orooerlvtV5.Proper reheating procedure for hot holding (165°F in 2 .1 15.No bare hand contact with ready to eat foods or approved
Hours)1/alternate method properly followed (APPROVED Y N )
\,6.Time as a Public Health Control:procedures &records /Highlv Susceptible Populations
J Appro\"ed Source vf'16.Pasteurized foods used:prohibited food not offered
Pasteurized eggs used when required
V v 7.Food and ice obtained from approved source:Food in..'11 good condition,safe.and unadulterated:parasite /Chemicals
destruction
I 8.Food Received at proper temperature y {17.Food additives:approved and properly stored:Washing Fruits
&Vegetables
,Protection from Contaminatiun "J 18.Toxic substances properly identified.stored and used
~v 9.Food Separated &protected,prevented during food II Waterl PlumbingIIpreparation,storage,disp lay,and tasting
VV 10.Food contact surfaces and Returnables:Cleaned and V V 19.Water trom approved source:Plumbing installed;proper
Saniti7ed at oom/temperature back now device
1/II.Proper disposition of returned.previously served or I 20.Approved Sewage/Wastewater Disposal System.proper
reconditioned disposal
Priori tv Foundation Items {2 Points violations Re,lIire Corrective Actio"wilhill 10 days
0 I N ;>;C II ()I N "C RuNI~A 0 Demonstration of Knowledgel Personnel G N~A 0 Food Temperature Control!IdentificationTSTl.-S
V V 1J.Person in charge present.demonstration of knowledge.1,1v:1/27.Proper cooling method used:Equipment Adequate to
and perform dutiesl Certified Food Manager (CFM)Maintain Product Temperature
V 22.Food Handler'no unauthorized persons'personnel "II ~8.Proper Date Markinf!and disposition
Safe Water,Recordkecping and Food Package \I ~9.Thermometers provided.accurate.and calibrated:Chemical!,Labcliu!!Thermal test strips
V /23.Hot and Cold Water available:adequate pressurc.safe /Permil Requirement,Prerequisite for Operation
v'24.Required records available (shellstock tags:parasite 1I1 30.Food Establishment Permit (Current &Valid)I,destruction):Packaued Food labeled
I Conformance with Approved Procedures /Utensils,Equipment,and Vending
t(25.Compliance with Variance.Speciali7ed Process,and '1/31.Adequate hand\\ashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialized
nrocessini!methods:manut:1ctllrcr instructions '/supplied.used
/Consumer Advisory r /32.Food and Non-food Contact surf;1ces cleanable.properly/designed,constructed.and used.If 26.Posting of"Consumer Advisories:""or under cooked V 33.Warewashing Facilities:installed,maintained.usedl
foods (Disclosure/Reminder/Buffet Plate)!Alleruen Label Sen ice sink or curb cleaning facility pro\ided
Core Items (1 Point)Vioftuiolls Require Corrective Actioll Not tf)Exceed 90 Dar.~or NexlIllspect;oll ,Wlricl,el'er Coltles First
0 I N ;>;C II 0
I~'"C RuNilA0PreventionofFoodContaminalioul'N A 0 Food IdentificationTSTS
YV 34.No E,idence of Insect contamination,rodent/other ;V 41.0riginal container labeling (Bulk Food)
iJ animals
~:/35.Personal Cleanliness/cating.drinkin1!or tobacco use I I'Phvsical Facilities
IJ I 36.Wiping Cloths:proDerlv used and stored V '/4~.~on-Food Contact surfaces cleanIV/37.Environmental contamination Vi /Ir -13.Adequate \entilation and liglUing:designated areas used
V.38.Appro\cd tha\\"in!!method ,"/44.Garbage and Refuse properly disposed:facilities maintained
/J Prooer Use of Densils V V I 45 .Physical facilities installed.maintained.and clean.;/39.Cten~.&r1incns:properly used.stored.{/46.Toilet Facilities:properly constructcd.supplied.and clean
dried.&ndle n usc ut nsils:Droruorlv used
V 40.Si_~-servit~les:properly stored J 47.Other Violations
and lIStu -
Received by:('1f ')Print:\.NV-~,~c,\\J\J~VTitle:Person In Chargel Owner
(signature).-._.....
Inspected by;d"
~~J<c,~hd!A/t/I~v/J1I/1I)\/('~uSilless Email:
(signature)---
Form EH-O~ecfsed 09-2015)I ./'7 t/,v "'{-0