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HomeMy WebLinkAboutTACO HEADS 2019.04.29Dallas County Health and Human Services -Environmental Health Divisio~,l. Retail Food Establishment Inspection Report ~1\'8.J' 2377 '<.STDL\IO:\S FRWY.,R\I 607.DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 1V--.Irz;~}9-(t!I Time in I Time out:I License/Permit"I Est.Typ~I Risk Category Page L of _!_ Purpose of Inspcction:I I I-Compliancc I~2-Routine I I 3-Field Investigation I I 4-Visit I I 5-0thcr TOTAL/SCORE ES1;;;;ent /J;(;k I Contact/Owner lame:*:\umber of Repeat Violations:__r;}./;\umber ofYiolations COS:-- Phf1J1Ar I/;;Io/Vl/'{Di I C~OiMIVP!OiJI1Jlcx~p~one il/1 S-30L1 Follow-~p:YesI'/.1 I ')11 -~..No (ctrele one) CompiY.nY.St.;;;s:~Out =not in compliance IN =in c mpliance{;\O =not obsened NA =not applicable COS =corrected on site R =repeat violation Mark the appropriate points in the OUT box for each numbered item Mark ../.a eheckmark in appropriate box for 1;\.NO.:'IIA.COS Mark an asterisk'*.in appropriate box for R Priority Items (3 Points)violations Re,lIire Immediate Correctil"e Aclion 1101 to e.xcel!d 3 days Compliance Status Comllli.nee Status 0 ,N Nfi:Time and Temperature for Food Safet),R 0 I ~N C R U N 0 7 0 U N//0 Employee Health T S (F =degrees Fahrenheit)T S I;'I.Proper cooling time and temperature ,/12.Management.food employees and conditional employees; knowled£!c.responsibilities.and reporting I 2.Proper Cold Holding temperature(41eF/45°F)....•13.Proper use of restriction and exclusion:1\0 discharge from ///eyes.nose.and mouth V /,3.Proper Hot Holding temperature(135°F)//Preventin!!Contamination bv Hands V /4.Proper cooking time and temperature V J 1-1.Hands cleaned and properly "ashed/Gloves used properly j/5.Proper reheating procedure for hot holding (165CF in 2 ~ ):5.No bare hand contact with ready to eat foods or approved Hours)alternate method properly followed (APPROVED Y N ) j 6.Time as a Public Health Control:procedures &records J Hi!!hly Susceptible Populations Approwd Source tf 16.Pasteurized foods used:prohibited food not offered Pasteurized eggs used when required I V 7.Food and ice obtained from approved source;Food in i/II good condition.safe.and unadulterated;parasite /-Chemicals destruction CI 8.Food Recei\ed at proper temperature fA 17.Food additives;approved and properly stored;Washing Fruits -&Ve;:etables i Protection from Contamination c/l 18.Toxic substances properly identified.stored and used II,~I 9.Food Separated &protected,pre\cntcd during food /"Waterl Plumbing J preparation.storage,display,and tasting /10.Food contact surfaces and Returnables:Cleaned and j V 19.Water from approved source;Plumbing installed:proper Sanitized at ppm/temperature /back flow device (II.Proper disposition of returned.previously served or .I 20.Approved SewagelWastewater Disposal System.proper reconditioned disposal Priority Foundation Items {2 Points violations ReI "ire Correclive Action flJilhill 10 daj's 0 'lJ "C R 0 I N "C R U N V 0 Demonstration of Knowledge!Personnel L ~J'---A 0 Food Temperature Control/Identification T S T ~ ·'V 21.Person in charge present.demonstration of knowledge.£I V'::/27.Proper cooling method used;Equipment Adequate to and perform dutiesi Certified Food Manager (CFM),,'/Maintain Product Temperature v 22.Food Handler'no unauthorized persons!personnel ./28.Proper Date Marking and disposition ~~Safe Water.Recordkeeping and 4\,d p'hkage ,t II'''''29.Thermometers provided.accurate.and calibrated;Chemical/ ,-Labelin!!••tt+\lJlti Thermal test strips iX ••/.~Hot and Cold Water available:adequate pressure.saf"'"'1 I~~If /'Permit Requirement,Prerequisite for Operation 4 Vct::Required records available (shellstock tags;parasite I IU 0cstnlction):Packaued Food laheled 30.Food Establishment Permit (Current &Valid) /Conformance with Appro\'ed Procedures /"UtenSilS,Equipment,and Vending if 25.Compliance with Variance.Specialized Process.and V 31.Adequate handwashing facilities:Accessihle and properlyHACCPplan;Variance obtained for specialized I/Vprocessingmethods:manufacturer instructions suppl ied.used /Consumer Advisory 1/32.Food and Non-food Contact surt;lces cleanable.properly /designed,constructed.and used vi'26.Posting of Com.umer Ad\isories;raw or under cooked (33.Warc\lashing Facilities:installed,maintained.used/ foods (DisclosurelRell1inderlBuffet Plate)'Allergen Lahel Sen icc sink or curb cleaning facility pro\ided Core Items (I Point)Violations Require Corrective Action Nolto Exceed 90 Dol'S or Nexl b,spectioll •Wfricf,el'er Comes Firsl 0 '~"C R ()I N N C R U N A 0 Prewntion of Food Contamination lJ N 7 A 0 Food Identification T S T S I ~ 34.'0 Evidence of Insect contamination.rodent/other /1 41.0riginal container labeling (Bulk Food) /animals v ~V 35.Personal Cleanliness/eatin!!.drinking or tobacco use '/r Phvsical Facilities ~/36.Wiping Cloths:properly used and stored /J 42.Non-Food Contact surt~,ces clean "J//37.En\irol1mental contamination ~/1 43.Adequate ventilation and lighting;dcsi!!nated areas lIsed /\3X.ApprO\ed tha\\in!!method I-I/44.Garbage and Refuse properly disposed:facilities maintained /Proper Use of Utensils t)45.Physical facilities installed.maintained.and clean VI 39.Ctensils,equipment.&linens:properly used.stored.?46.Toilet Facilities:properly constructed.supplied.and clean dried.&handled:In use utensils;properlv used V 40.Single-service &single-use articles:properly stored 47.Other Violations and used Received by:(L\~Print:('"I'AA;(JA).P"dl )-!rAJ ~~/fJ '1~lr Jtlrk rWJX ~rner(signature)- Inspected %U./,A-_I{~pri~Mtfj~(pJ ,Business Email:J(signature)~.•-.•./J'aJpIM'" Form EH-~evised 09-2015)07//'-Jr'J