HomeMy WebLinkAboutUMPHREY LEE CENTER 2019.03.27Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:".STE:'1L\IO:-;S FR'I'I'Y ..IUI 607.DALLAS.TX 75207 214-819-2115 FAX:21-1-819-2868
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I Time out:I Llcensc,pqtt)\'1 _I DO Zl{\.{+I E,L T)pc I Ri"Cilegory
1 4-Visit
II.Proper disposition of returned.previously scrved or
reconditioned
Purpos(of Inspec ion:I I I-Compliance I I 2-Routine 1 1 3-Ficld Invcstil.!ation I 5-0ther
,sta~I;~~l~~I~l~I'/)~/?('.0.A.,J CCOO)nt3ctlOIl IIcr ~aJ11e:_I *:\utllber of Repeat'iolatioll':--\lv V\.{JI \\/...•--r -r r 1.f"VV \T\.IH _./:\lIt1lber of ViOilltiOilSCOS:__
Compliancc Jtatus:Out =not in compliallce 1:,\=ill compliJllc(:\0~not obser\ed :-.III.=1101applicable CO =corrected all site R =repeat \'iolati~
Mark the appropriale points in the Ol'T box for each numbered item \13r,''/'a checkmark 111 appropriate bo"for 1:\.-';0.:"A.COS ~111rkall asterisk'*.ill appropriate box for R
Priority Items (3 Points)violatiolls HeGlIire Immediate Correeth'e Actiollllot to e.xceed 3 days
I Follo\\-up:Yes
;\'0 (circle olle)
Compliance Status
Employee Health
RoI:-i :<I e-
UNO A 0
T /'S
Time and Temperature for Food ~afd)'
(F =degrees FahrenheIt)
,V/'
"/'/
IV v
I Proper cooling time and temperature
2.Proper Cold Holding temperature(~I'F'~5 'F)
3.Proper Hot Holding temperature(135'F)
4.Proper cooking time and temperature
5.Proper reheating procedure for hot holdlllg (165'F in 2
Hours)
6.Time as a Public I-kalth Control:procedures &record,
Approved Source
/
7.Food and ice obtained Ii-om apprO\·ed source:Food in
good condition.safe.and unadulterated:parasite
destruct ion
8.Food Reeci\ed at proper temperature
.Protection from Contamination
9.Food Separated &protected.pre\ented during food
preparation.stora!!e,disola......and tasting
10.Food contacltutV-i\~~etlJrnables:Cleaned and
SaJ1JlJZed at I '-f UpPlrttemperature
Compliance Status
20.Approved Se\\'age/Wastewater Disposal System.proper
disposal
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/
o I S -..;C
l.~.0/;\0
T /,
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IC.;\'Ianagement.food employees and conditional employees:
kno\\ledge.responsibilities.and reponing
13.Proper use of restriction and exclusion:No discharge from
eves.nose.and mouth
,/I~.Hands cleaned and properly washed/Glo\es used properly
Prenntin!!Contamination bl'Hands
15.No bare hand contact \\,ith ready to eat foods or appro,cd
alternate method properlv followed (APPROVED Y N )
/Hightv SuscellHble Populations
16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
R 0 I ~=-C
t.S 0 A 0
,....I.I S
I
Chemicals
...,/
I.J /
17.Food additi\'es:approved and properly stored;Washing Fntits
&Vegetables
/
I R.To,ic substanc~s properly identified.stored and used
Walerl Plumbing
/
19.Water I[om approved source:Plumbing installed;proper
back llow de\ice
cos Demonstration of Knowledgel Personnel
Priority Foundation Items (2 Points)violations Hell/ire Corrective AClioll withill [0 days
Food Temperatun'ContTol/IdenHlication
IN"
N 3-VA
7
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21 Person in charge present.cleml)I1Slration ofknowkdgc.
and perlorm duties!Certified Food :vIana!!er (CF:VI)
./
c2.Food Handler no unauthorized person,1 personnel
Safe Water.Recordkeeping and Food Package
Labeling
./23.Hot and Cold Water available:adequate pressure.safe
c,..V 2~.Required records available (shellstllck tags:parasite
destruction):Packaged Food labeled
/Conformance with Approved Procedul"('sr25.Compliance \\ith Variance.Specialized Process.and
HACCP plan:Variance obtained for spccialiled
processing methods:manufacturer in,tructions
Consumer Advisory
/
R
27.Proper cooling method used:Equipment Adequate to
!\Iaintain Product Temperature
29.Thermometers provided.accurate.and calibrated:Chemicall
Thermal test strips
2R.Proper Date Marking and disposition
/
Permit Reqm,'ell/ent,Prereq lisite for Operation
30.Food Establish~nt \er6 fU ret {r11~~
2 31.Adequate hand\\"ashing facilities:Accessible and properly
supplied.used
32.Food ancl Non-food Contact surL1ces cleanable.properly
designed.constructed.and used
:!6.Posting orcon~lImcr Ad\isories:ra\\or under cooked ,/33.V'/arc\\a~hing Facilities:installed.maintained.usedl
foods (Disclosure/Reminder Buffet Plate)Aller~en Lahel Sen ice sink or curb c1eanin~facility pro\idcd
o
Food Identification
R
Pl"ewntion of Food Contamination
Core Items (I Point)Violalio/ls Reqllire Corrective AClion N",to Exceed 90 Dal's or Next Inspectioll,J~1Iicl,el'er Comes First
T
J N S C
l'0/'0s
3~.;-';0 E\idence oflnseet contamination.rodcnt.other
animals
./v 35.Per,onal Clcanliness/eatinC!.drinkin~or tohacco use
;.//
36.WipinQ Cloths:properly used ancl stored
37.EIl\ironrnclltal contamination
/
I ,../
Title:Person In Charge/Owner
38.ApprO\cd thn\\inQ method
Proper l'sc of L"tcn~ils
39.L'tcnsib.c!tjUiPI11t.:J1L &lill(,Il~:propcrl~ut..cd.slorl!d.
dried.&handled;In use utensils:prnperl\med
40.Single-sen.icc &singic-u,e article;:properly tored
3_L!dused "'
R 0 IN,"C
t:S 0 A 0
T /S
BlI.!Jine~s Email:
/Physical facilities
~I.Origll1nl contall1er labeling (Bulk Food)
./4c.'\Jon-Food Contact surfaces clean
./
/
~3.Adequate \entilation and lightin~:designated areas used
44.Garbage and Refuse properly dispo,ed:facilities maintained
46.Toilet Facilitie>:properly constructed.supplied.and clean
..//45.Physical bcilitie,installed.maintained.and clean
"nature)
Received by:
~se~olsT
-17.Other Violations
Print:
•..,"'"
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection R port-----
2377 N.STDU'IO:'oiS FR\VY.,RM 607,DALLAS,TX 75207 214-819-5 FAX:214-819-2868
Item/Location Item/Location Itern/LocationTempTemp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEI MADE.YO R ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
Sam les:Y N #collected