HomeMy WebLinkAboutPEARL CUP 2019.04.29VIA.1t fYA/jlkrrCi>Dallas County Health and Human Services -Environmental I-l;iith Division
Retail Food Establishment Inspection Report I'C I'I JIJ_2377'i.STDL'lIO:'l'SFRWY.,R.\1607,DALLAS,TX75207 214-819-2115 FAX:214-8It~5~:1)rOCI /!rt;::/l
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I 2-Routine I I 3-Ficld Invcsti!!ation I I 4-Visit I1/I 5-0thcr l'O'F<tLlSCOREPurJ;;<'.!..-:sphtion:I I I-Compliance I
Establis~2';~,rt J /l L r_:)
Physic,'I,"r\+1/1 Ji 1/,,)t-
••Compliance Status:Out =not in compliance ,:"=in compliance =not ob,er\ed :\,A =not applicable COS =corrected on site
Mark the aDorooriate ooims in the OCT box for each numbered item Mark ,,/.a checkmark III appropriate box for 1;\'.:\0.:\A.COS Mark an
-R =repeat violation
asterisk'*'in appropriate bOA for R
Compliance Status
Priority Items (3 Points)vio/atiolls Reol/ire Immediate Correcti"e Actiollllotto exceed 3 da)'s
o I N :\C
U'I'3-AO
T 1,/S
Time and Temperature for Food Safety
(F =degrees Fahrenheit)
I.Proper cooling time and tcmpcrature
v 2.Propd Cold Holding temperature(.•1OF,.•saF)
l/
!/3.Proner Hot Holding temoerature(135aF)
4.Proper cooking time and temperaLUrc
5.Proper reheating procedurc for hot holding (I65aF in 2
Hours)
/6.Time a,a Public Health Control:procedure,&:records
Approwd Sou rce
1/
..I V
J
7.Food and ice oht3ined rrom approvcd sourec:Food in
good condition.safe.and unadulterated:p"rasite
destruction
1/../8.Food Received at proper tcmperatme
/Protectiou frol1l Contamination
9.Food Separated &protccted.prevcnted during food
preparation.stora~e.displav.and tastin!!
,/'/10.Food contact surfaces and Returnables:Cleaned and
Sanitized at optnlkmperature
R
I I.Proper disposition of returned.pre\iously seryed or
reconditioned/
/'
COlllllliance Status
II o I :\:\C
1.:.'1 <I A 0
T V S
R
Employee Health
II
12.:vlanagement.food employces and conditional employees:
kno\\lcd~c.responsihilities.and rcponin!.!
13.Proper usc of restriction alld exclusion::-<0 discharge from
c\e,.nose.and mouth//
/Pre\'entinl!Contamination bv Hands/A 14.Ilands cleaned and properly washed/Gloves used properlv
15.f\:o bare hand contact with ready to eat foods or approved
alternate method properlv follo\\ed (APPROVED Y N )
t./Highl)Susceptible Populations
1/16.Pasteurizcd foods used:prohibited food not offered-1 Pasteurizcd eggs used \,hen required
Chemicals
17.Food additives:approved and properly stored:Washing Fruits
&Vcgetables
18.Toxic substances properly identified,stored and used
J Water/Plumbing
1/19.Water from appro,ed source;Plumbing installed:proper
back flow de\ice
/20.ApprO\ed Sewage/Wastewater Disposal System.proper
disposal
Demonstration of Knowledge/Personnel
Priority Foundation Items (2 Points)violations Re,uire Corrective ActiolllVithill 10 days
Food Temperature Control/Identification
0 I N ~C
U N ~A 0
T S
Vv 1/.~
/~..v
1.1
2I.Person in charge pre,ent.demonstration of kno\\'lcdge.
and oerform duties/Certificd Food "vtanager (CF~'l)
22.Food Handler'no unauthorized personsl personnel
Safe Water,llecordkeeping and Food Package
Labelino
23.Hot and Cold Water available:adequate pressure.safe
24.Required records a",ilable (shcllstock tags:parasite
destruction):Packaued Food labeled
Conformance with App,·ovcd Procedures
25.Compliance \I ith Variance.Specialized Process,and
HACCI'plan:Variance obtained for specialiLcd
oroces::,.in2 m~lhods;manufacturer instructions
Consuml'r AdvisoryI
27.Proper cooling method used:Equipment Adequate to
Maintain Product Temperature
28.Proper Date Marking and disposition
29.Thcrmometers provided,accurate.and calibrated:Chemicall
Thermal test strips
Permit Require~~,Prerequisi Ie for Operation
/Utensi~ipnrent,and Vendilg
3I.Adequate handll'ashing facilities:Accessible and properly
supplied.used
32.Food and Non-food Contact surl~,ees cleanable.properly
designed.constructed.and used
26.Posting of Consumer Advisories:raw or under cooked 1/33.Warewashing Facilities:installed,maintaincd,used/
foods (Disclosure'Reminder'Buffet Plate)/Alleracn Label Sen ice sink or curb clcaning facility provided
Prc\'ention of Food Contamination Food Identification
R
Core Items (1 Point)Vio/atiollS Re(//lire Corrective Actioll Not to Exceed 90 Days or Next Illspectioll,Wlticl,e,'er Comes First
R 0 I N :\C
1.:••0 A 0
T ,S
0 I N '\C
U Nr A 0
T S
1//,~.;1//
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/IV
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34.No E"i(knc~of Insect contamination.rodenL other
animals
35.Personal Cleanliness/eating,drink in!.!or tobacco lise
36.Wipin~Cloth,:properl,used ,md sWrcu
37.Em irolllllcntal cnlltaminalion
3~.Appro\cd th,,,,inu method
Proncr l'se of Utensils
39.Ctensil,.equipment.&:linen,:properly lbed.'tared.
dried.&handled'In use utensils:properly lIs!..:d
4~.Single-sen'ice &~Ie-use articles:properly stored
and used :1 /'
Title:Person In Charge/OwnerReceivcdbn,/
(signature)....rt
Form EH-~i1E d 09-2015)-
4 I.Original container labeling (Bulk Food)
Phvsical Facilities
42.'\ion-Food Contact surfaces clean
-13.Adcquate \entilation and liQhting:dcsiQnated areas used
/-14.Garbage and Refuse properlv displl,ed:bcilities maintained
//-15.Phv,ical IJcilittes installed.maintained.and clean
/-16.Toilet Faciliti~;,:properly cOthtructed.supplied.and clean
47.Other Violations
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