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HomeMy WebLinkAboutTOLLESON FAMILY ACTIVITY CENTER 2019.04.05Dallas County Health and Human Services -Environmental Health DiViSi~O ~yY1/'t Retail Food Establishment Inspection Report 2377:\.STE:\L\IO'iS fRWY .•R"607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 •1\ t)~~5--/q I Time in:I Time out:I License/Permit #I E,t.Type I RiskCategory PageL of..d- Puroose of Insnection:1 I 1-Comnliance I~I 2-Routinc I I 3-field Inn'sti!!ation I I 4-Visit I I 5-0ther TOTAL/SCORE Wrl;;:;;~lll r:;;rYfj },{M-Jv)f1 J ')pfK;tt/owner Name:I *:'IIumbcrof Repeat \'iolations:__, ./:'lllImbcrof Violations COS:--(0p~~cal Ad~j~1i.A-V(J -I f;::~~?hwfbfb I ~~B P~:'1S)-3 -;).~S9I Follow-up:Yes.I,r/'...tl .••L No (circle one)..,_,_~ IN =in co~liaTlceComplianceStatus:Our =notincompliance NO =notobse"ed NA=notapplicable COS =corrected onsite R =repeatviolation Mark the aoorooriateooints inthe OUT box foreach numbered item Mark ,./.acheckmarkinappropriate box for 1:-.'.:-.'0.:-.IA.COS Mark an asterisk'*.inaporooriateboxfor R Priority Items (3 Points)violations Re lIire Immediate Correetire Action /lot to exceed 3 days Comoliance Status Compliance Status 0 I N 1\C Time and Temperature for Food Safety R 0 I :'0/...C R U N OJ-0 t;~1.1 A 0 Employee Health T S (F =degrees Fahrenheit)T 5 0/I.Proper cooling time and temperature .I 12.Management.food employees and conditional employees: 1/kno\\ledge.responsibilities.and reporting V V 2.Proper Cold Holding temperature(41°FI45°F)J 13.Proper use of restriction and exclusion:No discharge from1/eves.nose.and mouth V 1/3.Proper Hot Holding temperature(135°F)/t,Preventing Contamination bv Hands •••"4.Prooer cooking time and tenmerature .I 14.Hands cleaned and properly washed/Gloves used properly "r 5.Proper reheating procedure for hot holding (165'F in 2 ,y,15.No bare hand contact with ready to eat foods or approved Hours)alternate method properlv followed (APPROVED y N )•..6.Time as a Public Health Control:orocedurcs &records /Highlv Susceptible Populations Approved Source v1 16.Pasteurized foods used:prohibited food not offered Pasteurized eggs used when required V 7.Food and ice obtained from approved source:Food in II II good condition.safe,and unadulterated:parasite /Chemicals destruction {I 8.Food Received at proper temperature .f/17.Food additi es;approved and properly stored:Washing Fruits &Vegetables /"Protection from Contamilllttion .11 18.Toxic suhstances properly identified.stored and used ../9.Food Separated &protected.prevented during food -Waterl Plumbing /t,preparation,storage.displav.and tasting V rj 10.Food contact surfaces and Returnables:Cleaned and Ijv 19.Water from approved source;Plumbing installed:proper Sanitized at ppm/temperature backOow device £II.Proper disposition ofretumed.previously served or /20.Approved Sewage/Wastewater Disposal System.proper reconditioned disposal Priority Foundation Items (2 Points violations Rei lIire Corrective Action with ill 10 days 0 I 1'1 :-;C R 0 I ~...C R U 1'1 0 A 0 Demonstration of Knowledgel Personnel U ~1/A 0 Food Temperature Control/IdentificationTS-T S )~erson in charge present.demonstration of kno\\ledge,/V 27.Proper cooling method used:Equipment Adequate to '".erform duties!Certified Food Manaaer (Cn,'I)Maintain Product Temperature fA:/22·.Iood Handler/no unauthori7ed oersons!personnel ~28.Proper Date Markin!!and disposition /Safe Wltter,Rccordkecping and Food Package (29.Thermometers provided.accurate,and calibrated:Chemical! Labelhl2 Thermal test strips V /23.Hot and Cold Water available:adequate pressure,safe /Permit Requirement,Prerequisite for Operation ../24.Required records available (shell stock tag':parasite I 30.Food Establishment Permit (Current &Valid)destruction):Packaaed Food laheled /Conformance with Approved Procedures /Utensils,Equipment,and Vending v1 25.Compliance with Variance.Specialized Process,and /31.Adequate hand\\ashing facilities:Accessible and properlyHACCPplan:Variance obtained for speciali7cd processiM methods:manufacturer instructions II supplied.used Consumer Advisory ("32.Food and Non·food Contact surf:1ces cleanable.properly /designed.constructed.and used Iv'26.Posting of Consumer Advisories:ra\\or under cooked {33.Warewashing Facilities:installed.maintained.used/ foods (Disciosure/Reminder'Buffet Plate)!Alleracn Lahel Service ,ink or curb clean ina facility prol,ided Core Items (l Point)Violatiolls Require Corrective Actioll Not to Excl!ed 90 Dars or Next Illspectioll .JHlic"e~'er Comes First 0 I 1'1 'If C R ()I ,'If :-;C R U 1'1110 A 0 Prevention of Food Contamination t:NV'O A 0 food IdentificationTST5 ~V 34.No Evidence of Insect contamination.rodent/other /41.0riginal container labeling (Bulk Food) '/animals '!IIf,,35.Personal Cleanliness/eating.drinkin!!or tobacco use I Phvsical Facilities ·/If 1/36.Wiping Cloths:properly used and stored II 4:!.Non-Food Contact surfaces clean·W )37.En\ironmental contamination II /43.Adequate I entilation and lightina:designated areas used "38.Approl ed thawin~method IJ lj 44.Garbage and Refuse properly disposed:lacilities maintained /,Proper Usc of Utensils J 45.Phvsical facilities installed,maintained.and clean K /(~;;i~tensils.equipment.&linen,:properly used.stored.1 46.Toilet Facilities:properly constructed.supplied.and clean &handled!In usc utensil>:proDerlvused /I I!I 40.Single-service &single-use articles:properly stored :1 t)Other Violatr?()Hd \!':'f'Af St411andused Rece~r:.Q~a Print:G~r CLo vi)Title:Per~n In Chargel Owner-(signat e --, Inspec~:-/~/(t'~~t·/&./!\Business Email: •---£••,t,?.I'~~~"'U .-(sIgnal r ,f//_,.~ For~H-06 (Revised 09·2~••••••••/'/f r Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 1\.STE~J;\IO:\'S FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 LicenselPermit # TempItem/LocationTempTemp1tem/LocationItem/Location OBSERVATIONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELOW: Title:Person In Charge/Owner #collected