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HomeMy WebLinkAboutBAKED 2019.04.23Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:\STDI\IO:\SFRW"RVI607 DALLAS TX75207 2148192115 FAX'2148192868...,,,--- '~I (.V~..e__(\..J DtJ_17-;~f5r I Time OUl:.J?1~ense,perll1il #\LU~I E,(.T)pe Risk CalegOrY Pa~of~ ./ Purpo e of Ins~cction:I I I-Compliance I ,X 2-Routinc I I 3-Ficld Investieation I I 4-Visit I ~SoOther TOTALLSCOREES\~RVtp?l fv(~¥IW (Ij ,Jrldi 0l'&r.'a'?Tt{i£ *"'umber of Repeal Violatious:__Vr,::",/:\umber of Violation,COS:-- ~Physic .~()\()ir1.a,V ~'LJ lY\,,)t)1 lj~~fJ7rb I Follow-up:Yes No (circle one)I Compliance Status:Out =not in compliance IN =in compliance :\0 =,~~b,erved NA =not applicable COS =corrected on site R=repeatvI~ Mark the appropriate points in the OCT box tor each numbered item Mark .,/'nchec !ark in aDllrooriate box for IN.:-'-0.~A.COS Mark an asterisk'*'in a ate box for R Priority Items (3 Points)violatio/l.I·Re uire Immediate Correcti •.e Action IIot to eX£"eed3 days Comlliiance Status Cumpliance Status 0 I N :'>C Time and Temperature for Food Safet)"R 0 I I':">C R U N ~"A 0 t:S 0 A 0 Employee Health T s (F =degrees FahrenheIt)T ./s v-I 1.Proper cooling time and temperature ,12.;"V1anagemenl.tood employees and condilional employees; I kllo\\ledge.responsibilities.and reporling /V 2.Proper Cold Holclillg lemperalure(41 cF!.:15'F)/13.Proper use ofreslriclion and exclusion:i\'o discharge from V'/eves.nose.and mOlllhV•.......3.Proper Hot Holding lemperature(135°F)PreHntin!!Contamination bv IUnds iI'/4.Proper cooking time and temperature /14.Hands cleaned and properly washed!Gloves used properly l,JV 5.Proper reheating procedure tor hot holdillg (165'F in 2 J 15.No bare hand conlacl wilh ready lO eat foods or approved Hours)alternate method properly followed (APPROVED y N ) V 6.Time as a Public Heallh Control:procedures &records I Highlv SUsccl)tible Populations /Approved Source f 16.PasleuriLcd foods used:prohibiled food not offered Pasteurized e(!gs used when required VJ 7.Food and ice oblained from approved source:Food in good condition.safe.and unadulterated:parasite J Chemicals destruclion 1/8.Food Received al proper lemperalure 17.Food additives:appro\ed and properly slored:Washing Fruils &Ve(!etahles /Protection from Contamination f IR.Toxic substances properly identified.stored and used \.I ,9.Food Separaled &protected.pre\ented during toad Water!Plumbing/preparalion.storage.displav~and tasting I VV V 10.Food contq"lCt~RelU:tleo :.C~~.~'~II /19.Water from appro\cd source;Plumbing installed:proper /SaJ1JlJzed at I empen >I t i-back flow device V I I.Proper disposition·~umed.pre\iously sen eil or I 20.Approved Sewage!Waslewaler Disposal Syslem,proper./recondilioned disposal Priority foundation Items (2 Points)violations Re~lIire Corrective Actioll withill 10 days 0 I N N C R 0 I N N C R U N If A 0 Demonstration uf Knowledge!Personnel l N 0 A 0 Food Temperature Control!Identification T S T ,s II 21 Person in charge present.demonstralion of knowledge./27.Proper cooling melhod used:Equipment Adequale to and perform dUliesl Cerlified Food Mana!!er (CFM)Mainlain Producl Temperalme L"~2.Food Handler'no unauthori/ed persons!personnel j 28.Proper Dale Marking and disposition / Safe Water,Rccordkccping and Food Package 1/29.Thermomelers pro ided.accurale.and calibrated:Chemical! Labeling Thermal test slrips ./-23.Hot and Cold Water available:adequate pressure.safe ./Permit ~)rement,Prerequisite for Operation /~4.Required records a\·ailable (shellstock tags;parasite i 30.Food Estab~hn e~etmi ~t'falid)destruction):Packaged Food labeled Conformance with Approved Procedures -Uteni ils,Equipment,and Vending ~ 25.Compliance ,,·ith Variance.SpecialiLed Process,and !31.dequate handwashing facililies:Accessible and properlyHACCPpian:Variance obtained for specia1i7ed supplied,usedprocessingmethods:manufacturer inslructions Consumer Advisory /32.Food and Non-food Contacl surfaces cleanable.properly /..I I designed.constructed,and used v1 26.Posting of Consumer d\iS0ries:nJ\v or under cooked /33.Ware"'ashing Facilities:installed,maintained.used! toads (Disclosure/Reminder/Buffet Plate)'Aller!!en Lahel V Sen ice sink or curb cleaning facility provided Core Items (1 Point)Violatio/lS Require Corrective Actioll N(}t to Exceed 90 Days or Next JlISpectioll,Wlric/re"er C(}nles First 0 ~J :">c R 0 I N ,:">C R U A 0 PrcHntion of Food Contamination U I'0 ;-0 Food Identification T S T s ~V/3-\.No E\·idenc~at'Insect contaminalion.rodent/other v 41.CJriginal comainer labeling (Bulk Food) animals V "'/35.Personal Cleanlincss/eatinc.drinkilH!or tobacco use ,Phvsical Facilities...I'"36.Wipin!!Cloths:properly used and ,tored /42.'ion-F00d Contact surfaces clean} ./V 37.Environmental cOlltamination I I/'43 .Adequate \enlilation and li(!hlij)(,:designaled areas used ..t 38.Ap~)w\ed llla\\inu method ·f 44.Garbage and Refuse properly lIilt\1,i,ed:facilities mainlained /Proper Use of Utensils \/45.Physicallacilitie,lllswiled.main~ned.and clean /39.Llen,ils.equipment.&linens;properl_useu.storeu.V 41i.Toilel Facilities:properly construcled.supplied.and clean dried.&hanclled!In use utensils:properly lI,ed I 4(J.Single-service &single-use articles:properly slored :17.Other Violalions and used Received by: Ij-V)!J!YVk~~ard printUen(f\t:~y (n9t?art Title:Person In Charge!Owner (signature) InSpeC,~\II'tYL\Kl Dnf1)--vL IaLj Print:I Husincss Email: (signattll IFormEH06(ReVIsed 09 2015) Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STEM:\IONS FRWY.,R:V1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 1tern/Location Item/Location TempTempTemp OBSERV ATIONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELOW: Sam les:Y N #collected Title:Person In Charge/Owner