HomeMy WebLinkAboutPROTHRO (PERKINS) 2019.04.09Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 :-;.STnl."O:-;S FR\OYY.,Inl 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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E;l.T)pc Risk Category Pagc+of_[L----
Purno e...o£.insDection:I I l-ComDliance I &-V"2-Routine I I 3·ficld Investigation I I 4-Visit I I 5-0ther TOT ALISCORE
Esta51isyl ?~hv-0 'J?l-.",t ,J Crtaco/}II Jl,~ame:.,I
*'\umber of I{epcat \"iolation>:__tvp-:e (LJ i't-(.I,\I ().>v";'\umher of Violation,COS:--
PhysicaYA~-'Tr \\"1>~;~ht)y -)r---~~~Jy:l \~\~t~~~l!z:~ne:L\_t>?~h I Follo\\-up:Yes
(,.~,I ~,If -'H No (circle one)
Compliance Slatus:Out =not'n compliance I~=in c mplionce !\'O =npt ob~ed ~A =nOt applicable COS =corrected on site R =repeat violation
Mark the aoorooriate points in the OuT box for each numbered item ~Iark 'v'"a ch~ckmark 111approonate box for I;\',;\'0.~A.COS Mark an asterisk'*.in aonronriate box for R
Priority Items (3 Points)vio/ali(llls Re /lire Immediate Correctil'e .4£'1i(I1IlIott()exceel/3 days
Comoliance Slatus Compliance Slalus
0 I N N C Time and Temperature for Food Saret),R 0 I N "C R
U N 0 )0 I '''IJ A 0 Employee HealthTS(F =degrees Fahrenheit)T s
1,1.;'"I.Proper cooling time and t!..!l11per,:HlIr~./12.~·Innagement.food employees and conditional elJlployees;
kno\ded!!e,responsibilities.and reponingI'V 0 Proper Cold Holding temperaturc(-II'1'/45°F)/13.Proper use of restriction and exclusion:"0discharge Irom1/-.
eYe;,.nose.and mouth
j 3.Proper Hot Holdin!!temperature(13soF);Preventin!!Contamination by Hands
~I If 4.Prooer cooking time and temoerature .'14.Hands cleaned and properly washedl Gloves used Droperlv
I 5.Proper reheating procedure for hot holding (165vF in 2
~
15.No bare hand contact "ith ready to eat foods or approve?
Hours)altel11ate method properlv followed (APPROVED y N ),6.Time as a Public Health Control:procedure;,&records Hi~hly Susceptible POllulations
II Approved Source /]16.Pastcurized foods used;prohibited food not offered
Pasteuri<:ed e~!.!s used when required
.1,1/'/7~Food and ice ob;1Cd Irom appfl)\~{source:Food inIIgoodcondition.sa~'n,dlI~,,\d4trr :part1 (')Chemicals')destruction 1.(..L·'I
8.Food Recei\ed at proper temperature I r--r--lved and properly stored:Washing Fruits\/I
I l-erly identi lied.stored and usedProlectionfromContamination8~\1 ~
..V 9.Food Separated &protected.prevented during food ater!Plumbing
preparation.storage.display,aJ1j]tasting l--
",I 10.Food contttCil~rd ~,tttlcr\geaoedt'd ~I lurce;Plumbing installed;proper
Santltzed at \lIlem ~a u(..:-U).r
./II.Proper disposition of returned.pre\iousfy served or II ~'water Disposal System.proper
reconditioned -
Priority Foundation Items (2 Points)"i()/atit,_.•••,10 days
0 I N S VC R 0 R
U N 0 t;<0 Demonstration or Knowledge!Personnel t.:I ..u Food Temperature Control/IdentificationT./S T ".S
\.V 21.Person in charge prc;,enl.demonstration of knowledge./JV 27.Proper cooling method used:Equipment Adequate to
and perform dutiesl Certified Food ~Ianager (CF~I)Maintain Product Temperature..2~.Food Handler'no unaulhori7ed oc"ons!personnel "l C~.Proper Date Marking and disposition
/Saf,'Water,Rccordkeeping and Food Package .,c9.Thermometers provided.accurate.and calibrated:Chemical!
Labelin!!V ./Thermal test strips
,i II 23.Hot and Cold Water a\ailable;adequate pressure.afe /Perplit R.~uirement,P erequisite for Operation
./~4.Required records ayailahk (shell stock tags:parasite i 30.Food EJtabli.Ime~ri ltf:7Ii0lid)destruction):Packaged Food lahekd
Conformance with Approved Procednres /.U~'nsils,Equipl lent,and Vending.
~5.Compliance \I ith Variance.Specialized Process.and ,
HACCP pian:Variance ohtained for specialilcd •/I
31 .Adequate handwashing facilities:Accessible and properly
"proces'\illU melh0ds:manufacturer ill~tructions supplied,used
Consumer Advisor)':/1 32.Food and Non-food Contact surfaces cleanable.properly
/designed.constructed.and used
\V 26.Posting of Consumer d\isories:ra\\or under cooked II 33.Warewashing Facilities:installed.maintained.used!
foods (Disclosure/Reminder ButTet Plate),Allergen Lanel Sen ice sink or curb cleaning facility pro\ided
Core Items (1 Point)Vio/atiolls Require C()rrective Actioll Not to Excud 90 Dol'S ()r Next brspecri()lI.W/riclrel'er Climes First
0 I N N C R 0 I S "C R
U N 0 ,\0 Pre,'ention (If Food Contamination t:s °l!0 Food IdentificationTjSTS
V~
3-1.No E\idence of Insect cont3mination.rocicntJtHhcr /-II.Original container labeling (Bulk Food)
animals
,/1/I 35.Personal Cleanlines~/eatinl!.drinking:or tobac~o lise I PhYsical Facilities,/V 36~Wioing Cloths:prooerlv lbed and stored "/42.Non-Food Contact surfaces clean,J /37.En\ironmcntal contamination '/43.Adequate ventilation and lighting:designated areas used
"J 38.ADora,cd th3\'ing mcthod .-V .44.Garbage and Refuse properly disposed:lacilities maintained
/Propel'l'se of Utensils ,.//45.Ph),icall'lcilities installed.maintained.and clean
;39~L:tcnsils.equipment.&linens:properly used.stored.VV 46 Toilet Facilities:properl)constructed.supplied,and clean
dried.&handled!In lISC utensi'"nfOJ)criv l"eo
t 40.Single-sen ice &smgle-use anicl<j':properly ,tored 47.Other ViolationsandusedI"I _____(/
Received by:,//(7)Print:(j/'('/-,:'(':_,({_(_;f_~!"Title:Person In Charge!Owner
(signature)'\CI_---
Inspected ~-~
Ir~1 hi;>+,U:-lW Print:Business Email:
(signature)I'-B
Form EH-06 (~09-201S
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377~.STE:YLVlO;'llS FR\","Y.,R:YI607,DALLAS.TX 75207 214-819-2115 FA~:214-819-2868'.~~/I,,_,I (-v\ii 17 ~)t,~,..---7Y:rft~~a~~~.'2 A~Li\~.1tYT~+r:;ssh I rh )~cbCirh~~~5f
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(1 ~TEMPER.<\TURE OBSERVATIONS I
Itern/Location '-Temp Item/Location Temp Itern/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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Received by:~t__£.//I,..--j Print:)),.
(/),)/1'Title:Person In Charge/Owner(si!mature)"----I '...-(~(/:~I
Inspec~~bJ'i JVY-:)I'I~A 'J~I1frint:C~(siQnatur I ,\....;Samples:Y N #collected
Form EH-O .ed'09-2015)