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
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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