HomeMy WebLinkAboutCAFE BRAZIL 2019.04.10•iiI
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377;-';.STDI\IO;-';S FRWY.,R.\I 607,DALLAS,TX 75207 21.t-SI9-2115 FAX:214-819-2868
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ComDli.nce Status
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j(~AL/~OREPuroosdoflnspehion:1 I I-Compliance I I 2-Routine I I 3-Field Investil!ation I I 4-Visit I I 5-0ther
Establ hl1l~nt /'JahWi'"-,~,V__'I ContacuO"nerr),'1,llf.IJ I *",umher of Repeat \'iolatio.II;:__
I~+-t'r.)v cr=/-i j 1.1 D r I..)jl I/,~i;./"umber of"",latlOlI'COS:__I
1,/COlllpliance ~us:Out =not in compli!nce 1:>1=-=...iompliollee :'\0 =not obse,,;(u'NA =1I(llapplicable COS =corrected 011site R ~repeat ~olation /
Mark the aoorooriate ooints in the OUT box for each nllmber~d item /'-.Mark ../.a eheekmark i6 appropriate bo,for 1:'\.:\0.:"A.COS Mark an asterisk'*.i"-aoor~nr;/ebo,for R
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Priority Items (3 Poihls)violatioll.l·Rewire IlIImelihue cdrrect;"e ActiollllOt to exceecl3 days
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Compliance Status
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I.Pmper cooling time and temrerature
Time and Temperature for Food Safe!)'
(F =degree,Fahrenheil)
~Proper Cold Holding temperature{41 'F 45°F)
Employee Health
12.v!anagement.food employees and conditional employees;
knoll'led[!c,responsibilities.and reponin[!
13.Proper use of restriction and exclusion:0:0 discharge from
eves.nose,and mouth
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3.Proper Hot Holdin[!temperature(135°F)
4.Proper cooking time and temperature
Prevcntilll!Contamination by Hands
14.Hands cleaned and properly washed/Glm es used properly
5.Proper reheating procedure for hot holoing 1165T in 2
Hours)
15.No bare hand contact \\ith ready to eat foods or approved
alternate method properlv followed (APPROVED Y N )
Approved Source
6.Time as a Puhlic Health Control:IJroccdure,&records
7.Food and ice obtalllcd Irom apprO\ed source:Food in
good condition.safe.and unadulterated:parasite
destruction
Hi!!hIV Susceptible Populations
16.Pasteurized loods used:prohibited lood not of'lered
Pasteurized eags used when required
Chemicals
Protection from Contamination
8.Food Received at proper tempci'nture
9.Food Separated &protected.pre\ented during l'ood
preparation.storage.display.and tasting
10.Food conlac4tl"fu,cey.1tld,Retul'l1ablqs .C,leaf1~d £!nd .
Sanitized at ,.A~Dpm/t!moeratkr.s:1 I \\'"r''\1 \II
I I.Proper disposition ~umed,pre'-.iously sen cd or
reconditioned
17.Food additives:approved and properly stored:Washing Fruits
&Vegetables
Water/Plumbing
IR.Toxic substances properly identified.stored and used
/j 19.Water from apprOved source;Plumbing installed:proper
backfiow device
/20.ApprOved Sewage/Wastewater Disposal System.proper
disposal
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Priority Foundation Items (2 Points)violations Re,lIire Corrective Actio/l lIJilhilllO du]'s
Food Temperature Control/Identification
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Demonstration of Knowledge/Personnel
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~:>1.1 cos
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26.Posting ofConslllllcr Advisones:raw or under cooked 33.Warewashing Facilities:installed.maintained,used/
foods (Disdl}sur~rRel11inder/BLIfTt'l Plate)/Aller~cl1 Lahel ~Sen ice sink or curb cleaning facility pro\ided
Core Items (I Point)ViolatiollS ReQllire Corrective Actioll Not to Exceed 90 Duys or /\'ext Illspectio/l.Jllllic/lel'er Comes First
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39.litensib.equipment.&linens:properly used.<Lored.
dried.&;Jllll1,IIed,In USeutensils:properly used
Prevention of Food Contamin"'ion
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3·t No Evidence 9;;'1;.''ct,FOnflll),ini,llipn.rodenuotha
animals l_:).~v u '-'\
Food Idcntificlition
41.0riginal container labeling (Bulk Food)
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37.Em irol1lllcntal cOl1t.lIninatioll
35.Personal Cleanliness/eating.drinkinl!or tohacco use n V Phvsical Facilities~-+--~~---r--~3~(,-.-~-'~ip~i~n~~'-C~lo-t-h-s-:p-,~·0~rl~c~rI~Yl~,,~ed~a-n-d~s~to~r~e~d~~~----~--~r",r-r-/~~/,~~r--+-4~2~.~N~'o-n--~F~0-od~C~0-n-t'-tc-t-s~u~rl~n~c~es~cl~e~a~n~~------------------+-~
-u.Adeqllat~\cntilation and Iigi1tim!:desil!nated areas L1sed
/~ingle-s~r\ice &single-use article-:properl)stored
and useo
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PrODer Use of Vtcnsils
3R,Appro\cd Iha\\in~method
Inspected by:
Received b~/
(signature)_
(signature)
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Form EH-06 (RevisedI09-201~1 I 1-
I 44.Garhage and Refuse properly disposed:lacilities maintained
I 45.Physical facilities installed.maintained.and clean
/46.Toilet Facilities:rroperly constructed.supplied.and clean
47.Other Violat,ons
Rusinc"Email:
Title:Person In Charge/Owner