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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 Da~Page j_of_L- 1 I 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 / // / o I S -..;C l.~.0/;\0 T /, ,,/J 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 o U T 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