HomeMy WebLinkAboutZOE'S KITCHEN 2019.04.18Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 'i.STE"'IO'iS FR\YY .•R\I 607.DALI.AS,TX 75207 21-t-819-21IS FAX:214-819-2868
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Date\....IR 'I"?rTI 0 I Tilll~out:j/1SCd)cn!li2 3 I
[,{.Type I Risk Category Page !_of-l-
Puroose d (Instled ion:1 J I-Compliance I ,..-2-Routinc r J-Fil'ld Investigatioll I 1 4-Visit I 1 5-0ther TO~ORE
Establi~~t Name:
(~v\.J..:{t n 0 Y1 Contact/OIl ner :-;allle:
I
*\umber of Repeat Violalion"__/D•~A <.'>umher of Violation,COS:__-7 -:;::;1 rr I
Physi/,l1fr1Y),~n\Of l-v..-flh-n Ir~f\7rp~-sI[:,~I:t~&7r(/~I Cf ~1--I CIt/)"-up:Yeso(circie one)•...-=m compliC '>0 =nol ob,."ed ;\"i\=not "ppli/able ./Compliance Slatus:Out =not in compliance I.COS =corrected on site R =repeat vio\"ion
Mark the anoroDrial"Doints in the OUT box for each numbered item Mark 'v"acheckmark in a"orooriate bo,for 1;\,i'\0.:-IA.COS Mark an aSlerisk '*.in aDDrooriate bo,.for R
Priority Items (3 Points)violations Re,uire Immediate Correclh'e Aelion IIOtto exceed 3 days
Conmliancc Status Comlliiance Status
0 I N ~e Time and Temperature for Food Safl'ly R 0 I :\"e RuN~[,.4~0 l ..•0 A 0 Employee HealthTs(I'=degree,Fahrenheit)T j S
V I.Proper cooling time and temper~llllre I I~.;\lan3gcmem.food cmployees and conditional employees:),I,,kn()\\ledge,responsibilities,and rcporting1/1/2.Proper Cold Holding temperaturc(-11"I',-15"1')I 13.Proper use of rcstriction and exclusion::-.iodischarge fromV~eves.nose.and mouth
••.17 /3.Proper Hot Holding temJ)crature(135'1')j Prewnting Contamination bv Hands.•..../4.Proner cookinu.time and temperature IA 14.Hands ckaned and properly ,,·ashedl Glovcs used proper Iv
V :;/5.Proper reheating procedure for hot holding (165cF in c /I,15.No bare hand comact \\ith ready to eat foods or approved
./Hours)j alternate method properly follo\\ed (APPROVED y N )
'"6.Time as a Public Health Comrol:procedure,&record,/Highly Susceptible Populations
Apprond Source If 16.Pa"teuriLed foods used:prohibited food not offered
Pasteurized eggs used when required
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7.Food and ice obwincd from appro\ed source:Food in
good condition.safe.and uI13dultcratc:d:parasite
/Chemicals~destruction
IV 8.Food Recei\ed at proper temperature I 17.Food additives:approved and properly stored:Washing Fruits
&Vegetables
Protection from Contamination ./18.To,ic substances propcrly identified,stored and used
1I 9.Food Separated &protected.pr~\entcd during food Waterl Plumbing
./preoaration,storage.display,and tasting I
tI~10.Food contact surfaces and Returnables:Cleaned and /19.Watcr Irom approved source;Plumbing installed:properVSaniti7edatppm/temperature back now de\ice
",V II.Proper disposition of retumed.pre\iously sen ed or I 20.Approved Sewage/Waste\\ater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points)violations Rei uire Corrective Actioll with ill 10 dal's
()tv 1/:\e R 0 I ~"C RUNA0DemonstrationofKnowledge/Personnel t;=j 0 A 0 Food Temperature Control/IdentificationTSTS•.1 21.Person in charge present,demonstration of knowledge.~~7.Proper cooling method used:Equipment Adequate to
/and perform dutie,!Certified Food :vJanager (CT,\lI)/Maintain Product Temperature,~~Food Handler'no unauthori7ed personsl personnel I J 28.Proper Date Marking and disposition
/Safe Water.Recordkecping and Food Package /29.Thermometers provided.accurate,and calibrated:Chemical!
Labelino Then11al test strips
~/~,Hot and Cold Water available:adequate prc»ure.safe /perm~irementl Prerequisite for Operation_J.
1../'24.Required records a\"ailable (shellstock tags:parasite vr 30.Food Es'+4~rnr;;/<fl/1t &Valid)destruction):Packaged Food labeled
/Conformance with Approved Procedures /U{ensUs,'J(qLipnwnt,and Vending1,25.Compliance with Variance,SpecialiLed Process.and IJ 31.Adequate hand\\'ashing facilities:Accessible and properlyHACCPplan:Variance obtained I,,,speeiali/ed
orocessil1{!methods:manufncnJrer instructions I supplied.used
/Consumer Ad"isory VII 32.Food and Non-food Contact surfaces cleanable.properly
designed.constructed.and used
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~6.Posting of Consumer Advisories:ra\\'or under cooked V 33.Warel\ashing Facilities:installed.maintained.usedl
foods (Oisclo,ure/ReminderiBuITet Platel!AllerQcn Lahel Service ,ink or curb cleaning facility prm·ided
Core Items (I Point)Vio/ati()lIs Require Corn'ctivl!Actioll Not to Exceed 90 Days or "'ex/lnspectioll.JVlticl,el'er Comes First
0 I :-<w-e R 0 I :-<"c RN~0 Prevention of Food Contamination t:"0 )0 Food IdentificationTSTs·...1/3 ..l_~o Evidence of Insect contamination.rodem/othl!r /41.0riginal container I3beling (Bulk Food)
animab
"1./V 35.Personal Cleanliness!eating.drinking nr tobacco lise j Phvsical Facilities•..i/36.WiDin~Cloths:properly used and stored f"/r··Y)./\,n;:,.4~.Non-Food C('ntact surfaces clean-,/37.Em ironmcntal contamination I ,,II -13.Adeqllat~ventil3tion and lighting:designated areas used
'"38.ADDn)\ed tila\\IIlg l11eth!1ci "44 .Garhage and Relllse properly disposed:facilities maintained
.II Proner esc of Utensils V I -15.PIl\sical facilities installed.maintained,and clean,39.Gtcnsils.equipment.&linens:properly w;ed,stored.II 46.Toilet Facilities:prop~rly constructed.supplied.and clean./dried.&handled!In use lIten,ils:properlv [bcd V
1,1 41J.Single-service &single-lise articles:properl.,tared 47.Other Vil,lauon
and lIsed
od by:
~~~Print:r3~He.rhe..J-,Title:Person In Charge!Ownern
'\f/f\lmll~(~~IW Print:
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Business Email:
•...-·06 (ReVised 09-2015)