HomeMy WebLinkAboutPOD, THE - SMU 2019.04.03Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\ST[\I\lO"lS FRWY R\1607 DALLAS TX 75207 21-1-819-'115 FAX'214-819-2868..,-l tDaq
~1fl)r~1in I Ti1l1e Ollt:License Pcrmit d I E;I.T\pc I Ris"Categur)Page~of I-
Puroos of I ~sl)cction:I I I-Comoliance I I 2-Routine I I 3-Field Investi!.ation r 14-Visit I I 5-0ther TOT~Cl\RE
Establishll~le:~~\)!S~lL-L~
Contact 01\ncr "<ame:
I *"Umbor of Repeat Yiolation"__
('2-/11'\C _'\./'\umber of Violations COS:--,
Physica '~1tJ ·.rK \<:..hnO I-/2?t_;,hJlrl K__~f)rN~)It~P~Lr-)S I
Follo\\-up:Yes
No (circle one)
Compliance Status:0"1=not in compliance IN =in compliance ~not ob,.n ed XA =nO(applicable COS =corrected on site R =repeat violation
Mark the annronri,te ooints in the OCT box for each numbercd item Mark 'v"a checkmark IJ1 aooronnate box for 1;\'.-';0.NA.COS Mark an asterisk'*.in aDoronriate box for R
Priority Items (3 Points)violatiolls Ri'lIire Immediate Correct;"e ActiOfl 1I0tto exceed 3days
Comnliancc Status Compliance Status
0 I N ."("Time and Temperature for Food Safety R 0 I ~"('RUN[.,A:>A 0 l 1\0 A 0 Employee HealthTs(F =degrees Fahrenheit)T SIv'II I.Proper cooling time and telllpcraturl!;,/'12.C'vlanagement,food cmployees and conditional employees;
knOll'icch.!e.responsihilitics.and reDortin!!
\I "Proper Cold Holding tcmper3ture(-1I"F!-15'F)V 13.Proper usc of restriction and exclusion;No discharge from,1/V eye~.nose.and mouth./J /3.Proper Hot Holdin\!temoeraturc(135°F)/'Preventin!'Contamination bv Hands,.j 4.ProneI'cookint!tim~and tCI11J)erature IV"'1 1-1.Hands cleaned and orooerly \\ashed!Glo,cs used properlv1/5.Proper reheating procedure for hot holding (11)5-F in 2
~15.No bare hand contact with rcady to eat foods or approved/v Hours)alternate method DroDeriv follo\\ed (APPROVED y N )1/6.Time 3Sa Public Health Control:orocedure,&records .,r7 Hi!!hlv Susceotible POilUlations
Approved Source vr 16.Pa,tcurized foods used;prohibited food not offcred
Pastcuri/.cd eugs used when rcquired1/7.Food and ice ohtained li'Gln appro\cd sourcc:Food in
VII good condition.saJe.and unadulterated:parasite Chemicals
destruction
V 8.Food Recei \ed at proper tcmperature 1 17.Food additives:approved and properly stored:Washing Fruits
&Vegetables/Protection from Contamination vi-'IR.Toxic substances Droperly idemified.stored and used
.J 9.Food Separated &protected.prcwnted during food Water!Plumbing/preparation.storarre.displav,and tastinrr /
J I.,{0'Foud contact surfaces and Returnables:Cleaned and ~19.Water Irom approved source:Plumbing installed:proper
SanitiLed at ppm/temneraturc J hack !low device
V II.Proper disposition of returned.pre\iously served or v./20.Approved Sell age/Wastewater Disposal System.propervreconditioneddisoosal
Priority Foundation Items (2 Points violatirms Ret "ire Corrective Actio"withi"10 dal's
0 I N N C II 0 I N :;C RIIN0A0DemonstrationofKnowledge!Personnel L:N 0 A 0 Food Temperature Control/IdentificationT,/S T II S1/~I.Person in charge prescnt.demonstration or knoll ledge./27.Proper cooling method used;Equipment Adequate to~and oerform duties'Certilied Food Mana!!er (CF:VII 1/Maintain Product Temperature.~~~.Food Handler!no unauthori7ed oeesonsl personnel ./2~.Propcr Date t;larkin~and disposition
Safe Water.Recordkeeping and Food Package V 29.Thermometers provided,accurate.and calibrated;Chemicall/'Labelin,·I Thermal test strios7~,Hot and Cold Water available;adequate pressure.safe Permit Requirement,Prer",!",;",c ;•....pperation __0..../24.Required records a\ailable (shell stock tags:parasite ·Lt 30.Food Establishment Permit (Currcnt.r\('llra:?l ~t Yl
destruction):Packaged Food labeled
,Conformance with Approved Procedures Utensils,Equipment,and Vending
~
V25.Compliance \\ith Variance,Specialized Process.and V 31.Adequate hand\\ashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialiLed ,_"
processinf!methods:manufacturer instructions J
supplied.used
.,V Consullll'r Adviso,!'.,/32.Food and Non-food Contact surl'lces cleanable.properly
/de~igncd.conslructcd.and used
(26.Po;ting of Consumer Ad\isories:raw or under cooked v 33.Warc\\3shing Facilities:installed.maintained.used!
lllOds 1Diselo,ure'Reminder/Bullet Plate)'AlIcrQen Lahel ,/Sen icc ,ink or curb clean in!!facility prO\ided
Core Items (1 Point)Violatioll.s Re{lIIire Corrective Actioll Not to Exceed 90 Days or Ne:rtlllsnectioll.JHtic/,e"er Comes First
()I N "C R 0 I N "C RUN0A0PrenntionofFoodContaminationL'I 0 A 0 Food IdentificationT-S T S
V ~v 3-1.)';0 EI idence of In,ect contamination.rodelluother V 41.0riginal container labeling (Bulk Food)
animals ./-_;1/-35.Personal Cleanliness/cutin!.!.drillkinu or tohacco liS!!/Physical Facilities7V31>.Wipin\!Cloths;properlv used and stured /-12."nil-Food Contact surfaces clean-//37.En\ironmental contamination r:'/-13.Adeouate \·cmilation and lighting;desiunated areas used
1/38..'\OIJrO\cd tha\\inrr method ~/4-1.Garharrc and Reillse prooerlv disposcd:facilities maintaincd
Proper Use of Utensils "45.Phvsicall:1cilities installed.maintained.and clean739.Cten,ils.equipment.&linens:properly u,ed.stored../46.Toilet Facilitie,:properly constructed.supplied,and clean[~dried.&handledl In u'c lItensil"I1rol1crl"u5ed "/40.Single-sen ice &singk-u,e anicks:properly stored 47.Other ViolationsJandused..•.~
Received by:~;:i:l (I1tYfP(~~~'f Print:~rl IS/7I1 [ViA r Title:Person In Charge!Owner(siglwture)
Inspected r1\1 I 1>(~V1-t-K ~-rl(
~)It:Busine"Email:
(signature)V';(t J (~_".._1FormEH-06 (ReVised 09-2015)