HomeMy WebLinkAboutUMPHREY LEE BAKERY 2019.03.27Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377~.STE:\I\IO~S FR\\Y,R.\1607,DALLAS,TX 75207 214-819-21 IS FAX:21.t-819-2868
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~rri--1'77)11 q I Til11e out:~c'-'nsdPcnnit i'I Est.r)pe I Risk Calegory PagJ_of_f-.-
PurpO!e of Il~pec ion:I I I -Compliance I ••..I 2-Routine I I 3-Field Investil:ation I I 4-Visit I I 5-0ther TO .•..""T:1.'>NJRE
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*;\ul11ber of Repeat Violalions:__(6,/:"iul11ber of ,"iolations COS:---
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Phone:I Follow-up:Yes
No (circle one)
Complian;c Statul:Out =nut in compliance 1:'10 =in complia~Do =not obse"ed :'IA =not applicable COS =corrected on site R =repeat violat~
Mark the aooroonale ooints 111the OUT box for each numbered item Mar .,/'"checkmark 11130oropnate bo,for l:"i,:-':0.:-;A.COS Mark an asterisk'*.in aoorooriate box for R
Priority Items (3 Poims)"iolalio/ls Rem/ire Immediate Correcli •.e AClilll1l1ollo exceed 3 dol'S
Compliance Status Compliance Status
0 I !II ~r Time and Temperature for Food Sufety R 0 I :-I14 c R
U N 0 A 0 L ...0 0 Employee Health
T ,I S (F =degrees Fahrenheit)T /s
,/I.Proper cooling time and temperature "I~.\lanagel11enl.food employees and conditional employees;V'/knowledge,re;ponsibilities.and reponing
~I/V 2.Proper Cold Holding temperature(-11°F -I5°Fj ,/'13.Proper use of restriction and exclusion:No discharge from../eves.nno;;e.and mouth-v-i/./3.ProDer Hot Holdin~temperature(135°FI //Preventing Contamination bv Hnnds
/J /-I.Prooer cooking time and temperature "1/1-1.Hands cleaned and properly washed/Gloves used orooerlv
~ryy~5.Proper reh~ating procedure for hot holding (165-F in :c ..;15.No bare hand contact \\"ilh ready to cat foods or approved
Hoursl alternate method properly followed (APPROVED y N )
V 6.Time as a Public Health Control:proccdur6 &record,./Highl"Susceptible Populations
Apl,roved Source l'16.PasteuriLed foods used;prohibited food not offered
Pasteurized eges used when required
V 7.Food and ice ob13ined Irom apprm cd sourc~;Food in
good condition,safe.and unadulterated:parasit~ChemicalsV/destruction
!/8.Food Recei,cd at proper temperature 1-/17.Food additives;approved and properly stored:Washing Fruils./&Vegetables
'"Protection from Contamination '"18.To,ic substances properlv identified.stored and used
Ivv 9.Food Separated &protected.pre,entcd during food Walerl Plumbing
/oreoaration.storage,disola\·~1nd tasting "
V 10.Food cont?7sL)(Ynan~Jlurn~It\~Y\~rA\/Ij 19.Water Irom approved source;Plumbing installed;proper
V Sanitized at _mit lperatu backflow device
"V II.Proper disposition ~,ccl.pre'iously served or /~O.Approved Sewage/\Vastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points)violations RI',lIire Correcliv(!Actio"with ill 10 days
0 I N :;C R 0 I ""C R
U N 0 ~0 Demonstration of Knowledge/Personnel !::-ILJ-A 0 Food Temperature Control!Identification
T /S T S
V 21.Person in charge present,demonstration of knowledge.I 27.Proper cooling method uscd:Equipment Adequate to
/v and oerform duties/Cerlilied Food ivlana~cr (CF:vt)v Maintain Product Temperature
j..v 22.Food Handlerl no unalilhori7ed personsi personnel /1/28.Propcr Date Marking and disposition
/'Safe Water,Recordkceping and Food Package /~9.Thermometers providcd,accurate.and calibrated:Chemicall
labelin~Thermal test strips
V ./~3.Hot and Cold Water a,ailablc:adequate pressure.safe /Permit R~irem;nt,Prereq uisilc for Operation
V'24.Required records available (shellstock tags:parasite
~30.Foocl Establi~t P ~r~'lI91,,1f)destruction):Packaged Food laheled
/Conformance with Approved Procedures Utensils,E(uipment,nd v;:D"dliigr15.Compliance"ith Variance.Specialized Proce".and 2"31.Adequate handwashing faC~AcceSnt~rl~rlyHACCPplan:Variance obtained Illl speciali7ed
/supplied,used !nnrocessillf!methods:manlll~lctllrer instructions
/'"Consumer Ad"isory /;32.Food and Non-food Contact surfaces cleanable,properly
designed.constructed,and used
-1'26.Posting ofConsumcr Ad,isories:lOW or under cooked /33.Warewashing Facilities;installed.maintained.used/
foods (Disclosure,Remindcr/Buffet Platejl Allemcn Lahel Sen ice sink or curb cleaning facility provided
Core Items (1 Point)Violatio/ls ReQllire Carr.'clive Actio"Nol to Exceed 90 Days or ,Yext I/lspecti()"•JH,ic/lel'er Comes First
0 I N 'i C R 0 I ..•...C R
U N 0 A 0 Prevcntion of Food Cont:lmination l''I 0 :i 0 Food IdentificationTVSTS
V 3-1.No E\icknce of Insect contJminatlon.rodenl/other (,IV 41 .Original conlainer labeling (Bulk Food)V ./animals
VV 35.Personal Cleanliness/eating.drinking or tobacco use ../Physical Facilities
./V 3(\.Wioin~Cloths:properlv used and stored .//41.Non-Food Contact surfaces clean~!/37.En\irontncntal cOlltaminati011 ://-13.Adequate ,·entilation and li!!ilting:dcsignatcd areas used
v 3X.Annn)\cd tha"in>!mcthod :/1/44.Garbage and Refuse properly disposed:facilitics maintained
Prollcr l'se of Ctcnsii;V -15.Physical facilities installed,maintained,and clean
viV 39.L:tensi".equipment.&linens:properl)used.stored../V -Iii.Todet Facilities:properly constructed.supplied.and clean
./dried.&bandledl In use utensils:nrnperh used
IV -10.Single·service &single-use articlcs;prLlperly stored 47.Other Violations
and used I
Received r-(~.k~-Print:
~\V\..'V-1 \.\nO~~"Title:Person In Charge/Owner
(signaturtl -
I~~~:rAll~(~~-VhJ1_,(Y Print:I f Business Email:
Isi_UI'
Form~~e~ised 09-2015)J -
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 i'i.STEM~IONS FRWY.,RM 607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
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'"~'J/"--,-,.J \._.V -tE~RA TURE OBSERVA#rIONS ~-.",
Item/Location L Temp Item/Location Temp Item/Location Temp
OBSERV AT IONS 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:f:.'-----f!-r prin~1 ()v":"",,,\\~I{)~~"'-,Title:Person In Charge/Owner
(signature);7 -/V"l •
Inspect~~M/bt A vr-l17 -11--"tJfjl ),
(signature Samples:Y N #collected
Form EH-~Y;~l!09-2015)-