HomeMy WebLinkAboutLDV COFFEE 2019.04.02Dallas County Health apd Human Services -Environmental Health DiViSifl(n ~
Retail Food Establishment Inspection Report lflO'st
2377:\'.STDt:\IO:\'S FRWY.,R.\l607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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DO/()_ICfI Time in I Time Ollt:I
License;Permit Ii I Est.Type I Risk Category Page _l of _L
Puroose of InSDection:I I I-Compliance I ')oC I 2-Routine I I 3-Field Invcsti!'ation I I 4-Visit I I 5-0tller TOTAL/SCORE
EstabliShJ:r-rrr C6 ~~f>P ~Contact 'O,\oner Name:
I
*;\umbcr of Repeat \"iolations:__0":"lumber of Violations COS:--
Phflf t~es;f1~hf(J/I Or !f),llttSJt.J l11,t!Zip Code:!~tjr;1 5tf_t ~W-UIJ:Yes-,(clrcie onc)~
IN =in c"'pliunceCom"liance Status:Out =not in compliance ~O =not observed 'A =not applicable COS =corrected on site R =repeat violation
Mark the annronnate points in the OUT box for each numbered item Mark'",a checkmark in ao"roonate box for I;\',NO.~A.COS Mark an asterisk'*.in aoorDoriate box for R
Priority Items (3 Points)Iliolations Re lIire Immediate Correcti!'e Action 1101to exceed 3 days
Comoliance Status Compliance Slalus
0 I N N C Time and Temperature for Food Safe!)'R 0 I N S C RUN0A)!U N ~A 0 Employee HealthTS(F =degrees Fahrenheit)T S7I.Proper cooling time and temperature ,,:r/12.Management,food employees and conditional employees;
/kno\\ledge.resoonsibilities,and reporting
I V/2.Proper Cold Holding temperature(-1 I°F/45°F)..13.Proper use of restriction and exclusion;No discharge from
eves.nose.and mouthIUI/3.Proper Hot Holding temoerature(135°F)/Preventing Contamination bv HandsII/'4.Proper cooking time and temperature ".11 14.Hands cleaned and oroperly washed!Gloves used properlv
'Ii r/5.Proper reheating procedure for hot holding (165°F in 2 ,1/15.No bare hand contact with ready to eat foods or approved
Hours)alternate method orooerlv followed (APPROVED y N )f)6.Time as a Public Health Control:procedures &records 7 Hi!!hlv Suscelltible Populations
Approved Source
~16.Pasteurized foods used;prohibited food not offered
-Pasteurized eggs used when required1.1 7.Food and ice obtained from approved source:Food in
tI II good condition,safe,and unadulterated;parasite
/Chemicals
destruction
,/8.Food Recei\"ed at proper temperature /fJ 17.Food additives;approved and properly stored:Washing Fruits
&Vegetables
.I'Protection from Contamination .A 18.Toxic substances orooerlv identified.stored and used
V I.,9.Food Separated &protected,prevented during food Water!Plumbing
preparation.storage,displav,and tasting /'J;/10.Food contact surfaces and Returnables:Cleaned and IV 19.Water IrDln approved source:Plumbing installed:proper
Sanitized at ppm/temperature back flow device111I.Proper disposition of returned.previously served or ,20.Approved Sewage!Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points violations Re,flire Corrective Actioll withill 10 dal's
0 I N N C R 0 ~IJN c RUNI/!'I~A 0 Demonstration of Knowledge!Personnel J:A 0 Food Temperature Control!IdentificationTSTS"V 21.Person in charge present,demonstration or knowledge.II0 ~7.Proper cooling method used;Equipment Adequate to
and oerform duties!Certified Food 'vlanager (CFM)Maintain Product Temperature~22.Food Handler!no unauthori7ed persons!personnel "V 28.ProDer Date Marking and disposition
/Saft'Water,Recordkeeping and Food Package V /
29.Thermometers provided,accurate,and calibrated;Chemical!
/Labelinp Thermal test strips
V ",V23.Hot and Cold Water available:adequate pressure,sare /Permit Requirement,Prerequisite for Operation
/2-1.Required records available (shell stock tags;parasite ~VVdestnlction):PackaQ,ed Food labeled 30.Food Establishment Permit (Current &Valid)
7 Conformance with Approved Procedures J Utensils,Equipment,and Vendingr25.Compliance with Variance.Specialized Proce;;s.and ,
31.Aclequate hand\\"ashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized Iprocessingmethocls:manufacturer instmctions supplied.used
7 Consumer Advisory .;V 3~.Food and Non-rood Contact surfaces cleanable,properly
designed,constructed.and used
~26.Posting of Consumer Ad,isories:ra"or under cooked {33.\\'arewashing Facilities:installed.maintained.used!
foods (DisclosurelReminder'Buffet Plate)!Allergen Lahel Sen icc sink or curb cleaning facility pro,ided
Core Items (I Point)Violatiolls Real/ire Corrective Actioll Not to Excpd 90 Dal's or Nextlnsnectioll •"'hichel'er Comes First
0 HZ);,",C K 0 ~~N C RUA0PreventionofFoodContaminationt;A 0 Food IdentificationT,S T ,s7I~34.No E,idence of Insect contamination.rodent/other V V 41.0riginal container labeling (Bulk Food),.animals
~v/35.Personal Cleanliness!eating.drinking or tobacco usc .,'/Physical Facilities11736.Wiping Cloths:proDeriv used and stored '11/...42.Non-Food Contact surfaces clean-tlV 37.EI1\ironmental contamination III 1/43.Adeouate ,entilation and lighting:clesi!!nated areas used
.)~38.Apprm cd th3\\in!!method "Ir/1/44.Garbage and Refuse Drooerlv disposed:facilities maintainedhProperl'se of Ut('miL~r .I 45.Physical facilities installed.maintained.and clean~7 39.Utensils.equipment.&linens:properly used.stored,(V -16.Toilet Facilities:properly constructed.supplied.and clean
dried,&handled!In use utensils:nronerlv used
/li,O;J1,£le-sen ice &single-use article,:properl stored {47.Other Violations
n(cd
Received by:UN ~
Print:Ir:;;(If(,/II(0we-S Title:Person In Charg~(signature)~./
Inspected~~--_.//A RS ~t:--A·_,_,7 ~/NI'LA/1IU'"1p<t,sincss Email:(signature)....,_,~-
Form EH-~(Revised 09-2015)~:/1'-•or -;,