HomeMy WebLinkAboutBUDA JUICE 2019.04.24Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-'.STE\L\IO:\S FRWY ..R\I 607,DALLAS,TX 75107 114-819-1115 FAX:11-'-SI9-1868
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Dat T2LJ :/2('}r~T I
Time out:I License Permit :;')(2 2C I
F,t.'1ype
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Risk Category Page _lor_I
Purpo!'e of Ins pection:I I I-Compliance I I 1-Routine I I 3-Ficld Investigation I I 4-Visit I I S-Other TOTA.~n.!:
Establishment NlI~'.1 r-J{,:lL y I C,'ntact;O\\ner i\ame:
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*'\umber of Repeat \,iolalions:__(q)(t ,,,,q_./:\umbcr of Violations COS:--
Physical Addr~iil(.i 1 '.\._.f'~JllCit)ctthlVl-YJI U'Wl~te('..P.!f?t}"r ~I FolI,)\\-u,,:Yes')(1ICu.,;,:\'0 (circle one)
Compli:lDce Status:Out =not in compliance 1;\=in compliance .~t obser.ed NA =not applicable COS =corrected on site R =repeat \iolation
Mark the aoorooriatc ooints in the OlJT box for each numbered item Mark ../.a checkmark in appropriate box lor 1:\.:"0.'l/A.COS :Vlilrkan asterisk'*.in aooroariate box for R
Prioritv Items (3 Points)"iolt/lions Re uire immediale Corret.:lil·e Action /lot to exceed 3days
COIllJ)liance Statu>Camuli.nce Status
0 I N "C Time and Temperalure for Food Safety II 0 I l'...-C R
U 1'1 <>_.,A 0 l ,
0[/0 Employee Health
T S (F =degree-Fahrenheit)T l>
v'I.Proper cooling timc and tempcratur~l...V IC.~1anagement.food employees and conditional employees;
I~./kno\\ledgc.responsibilities.and reporting
/'~Proper Cold Holding tcmperaturc(4 1°F'45°F I r...V 13.Proper use of rcstriction and exclusion:;\0 discharge fromc..-1./eves.nOSe.and l110tIth_,1,/3.Proper Hot Holding temperature(135'FJ ./Prevenlin!!Contnmination by Hands-"4.Proper cooking time and temperature l/l ...v 14.Hands cleaned and properly washed!Gloves used properly
V 5.Proper reheating procedure for hot holding (IA5eF 1112 \-1 15.;--';0 bare hand contact with ready to eat foods or apprO\'ed~Hours)alternate method properly followed (APPROVED Y N )
~l;-'6.Time as a Public Health Control:procedures &records ./Highly Susceptible I'ol)ulations
Apprond Source i.{16.Pasteurized foods used:prohibited food not offered
Pasteurized e),(gs used when required
IV 7.Food and ice obtained Irom approved source;Food in Vgoodcondition.safe,and unadulterated:parasite Chemicals1/destruction /
-'8.Food Received at proper temperature I~/(,17.Food additil es:apprOled and properly stored;Washing Fnlits
&Vegetables
./Protection from Conlamination -'1 IR.Toxic suhstanccs properly identified.stored and used
./9.Food Separated &protected.prevented during food /Waterl Plumbing
/preparation.storage.displaY,and tastint!
V 10.Food contact surfaces and Returnables:Cleaned and /1/19.Water from approved source;Plumbing installed;proper.VSanitizcd at pplTlttel11peraturc backflolV device_v II.Proper disposition of returned,prel iously served or ./20.Approved SC\\'age/Wastewater Disposal System.proper
rcconditioned disposal
Priority Foundation Items (2 Points)violations Re,"ire Corrective Actio/l with ill 10 days
0 I :'I :-;C R 0 I S S C R
U 0 A 0 Demonstration of Knowledgel Personnel L :-.o~0 Food Temperature Controll Identification
T S T ./S
V 21.Person in charge present,demonstration of'kno\\ledge.._"v 27.Proper cooling method used:Equipment Adequate to•../and perform dutiesl Certified Food Manager (CF!I-!)1./Maintain Product Temperature~~Food Handler1no unauthoriled per,ons'personnel -'28.Proper Date Marking and disposition
Safe Water,Recordkecping and Food PaCkage ,.;'V 29.Thermometers provided.accurate.and calibrated:Chemical!
./Labelin!!n,erl11al test strips
~23.Hot and Cold Water aI ailable:adequate pressure.safe ./Permil Re.uiremept,Prerequisite for Operation
/24.Rcquired records available (shellstock tags:parasite -VI 30.Food ~IiS ~~J ;r~4~Valid)destruction}:Packaued Food labeled
-Conformance with Approved Procedures /IUt ns~s,E lu1Pmcnl,and Vendingmr{25.Compliance with Variancc,Specialized Process.and __/31.Adcquate hand\\ashing facilities:Accessible and properlyHACCPpian;Variance obtained lor specialiLed V suppl ied.usedpfocesc;il1{!methods:manufacturer instructions
J Consu mer Advisory ...V 32.Food and Non-food Contact surfaces cleanable.properly
...-de~igncd.constrt1cl~d,and lIsed
'1 26.Posting of Consumer Ad\·isories:,,\II or under cooked ....V 33.\Varc\\ashing Facilities;installed.maintained,usedl
foods fDisclo,urefReminder/Buffet Plate)'Alb!!en Label Sen ice 'ink or curb cleaning facility prOl ided
Core Items (I Point)Violations Re{llIire Corrective Actioll Not to Exceed 90 /Jars or Next ill.lpecrifJ/I,'''1Iiche,'er Comes First
0 I N :<i C R 0 I 1'<:-.C R
U 1'1 ~A 0 Prel'cntion of Food Contamination l''"0 AlA Food IdentificationTSTS
/34.;--';0 EI idence of Insect contamination.rodenVnther ;V 4 I.Original container labeling (Bulk Food)//_1/animals
c...[/,35 Personal Clcanline,s,eating.drinkin[!or tobacco use /Phvsical Facilities..V /36.WiDing Cloths:properlv used and stored ./_/,-12.Non-Food Contact ,urfaces clean
.'/37.Em iron mental contamination "':/43.Adequate I·entilation and lighting;designated areas used..,3~.AnorOl cd tha\\in"method ./1/1I 44.Garba!!e and Refuse properly disposed:facihties maintained
/Prolll'"l'sc of Utensils ~/45.Physical facilities installed.maintained.and clean
v V 39.Ltensils.equipment.&linen,;properly u,ed,,tared.V 46.Toilet f'acilitic,;properly constructed.supplied.and clean
dried.&handled,In use utensils:nroperl"lbed ../
vi 40.Single·sen ice &single·use articles:properly stored 47.Other Violations
and used
Received by:(t IV--')Print:('(\[\r \~(~\.~C\f\J(Title:Person In Chargel Owner
(signature)'\I
Inspected hYlJ'
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,'kr,.-k .(7,}Print:.)Bu>illes,Email:'r,~.,--.1f(signature)I,\,,,.'I
Form EH-06 (Re~9-2015)I