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HomeMy WebLinkAboutABE'S FLAVOR PLACE 2019.05.30O/YV'tQ\1 f{.I ~VC--fttJ ~Ll~~~b e (ffitH ~LYY)COClA.~"'.d~~Dalla County Health and Human ervice -Environmental ealtO··on ()e.Cl~~~J,Retail Food Establishment Inspection Report . W~~B77'i,STF"'IO:'lSFR\\Y .•IOI607.DAI.LAS.TX75207 214-819-2115 FAX:214-819'86 l{1DPA11J-'Lc-r~ ,II Date::2:oH!fj/o,I Tlllle out:~iCCIlSC Permit ~hI.I)pc I Rl~k t'atL'gllr)Page Ior _I"--"I ~-.... Purnos,of I.n.snl~tion:I I-Cnll1plial1l'c I~2-Routine I I J-Fil'ld 111\esti{!ation I I 4-\'isil I 5-0thrr T~L7ScoRE Establis ~~rVV (~r::-tr<:\I 1)Y n~7'{tr ~all~"/~I ~~~l:;~~r of Repeat ,';olat;o",:__I/~\,I ".")'ii I e{of ";ulat;on,COS:__ ,__)Physical PE$Sh rt ,thClt\~):.•.tr 'lf~l~:IlL~I}~&iL~I Follo\\-lIp:Ye,~,I"L~"-.,!-C/l -l«i c.;}i?;.I1.'.4/:\0 (cirdl'Ollt')~ IIIoOllll'li:llleo ~O -no;-Ub,er\cJ ".\t~pPltcal.'le.COS -corrected on :.lteCompliance~t"tll"Ollt nOl 1IlI.."l'mplianl.:t!"R :repelt \lolation '\1ark the alloroDrilto 00lllt5 IIIthe OtT no,lor each nllmbered I«'m >,lark'v'.1 cheL~mark 10,1Pomonate 1("'''."0.\\.CO~\Iarl-an :;hten..,k •*.111annropnatl'box for R Prioritv Items (3 Points)"io/atioll.1 Rem/ire III/mediate Corrcctil'e 4ction lIotto exceed 3 days COl1llJlianc('St!ttliS \ontulianc('Status 0 I :>I LJ ('Time and Tempcralure fllr Food Safet~Il 0 I ""('Rl',~0 l "~V\0 Employee HealthT~(F -degree'Fahrenhell)T ~ / 17 I.Proper cooling time and tt'mperaturt'V 12..\lanagemcill.food emplOyees and condillonal employee;,:V~./kno\\kdue.re~ponsibilities.and reporting ~I/ ,Proper Cold Holding tempc'ralurd-ll-F -15 F)/13.Proper u,e of I.e51riclion and e.\cluston:\,,,dl5chargc tram/en:<.,.nose.and mouth-.;/"3.Proper Hot H"ldinu tempcrature(135 F)/Preventing Contamination b,·Hand~ ././4.Proller cooking timc and lemllcralure %1-1.~l3ncb cleaned and properly"ashed/Glo\es used llrooerlv f 5.Proper rehealing procedure for hOI holdtng (1115F in ~J/j 15.~o hare hand contacl \\ith read~to eat foods or appro\cd Hours)alternate method properly follo"'cd (APPROVED Y N ),6.Time a:.a Public Heallh COlllrol:procedure<&recNd,Hil!hh SUSl'CIJtible POilUlations /ApproHd Source %16.Pasleunlcd foods used:prohibited food nOI offered Pastcuri7cd eggs u<;ed \\'hcn required~7.Food and icc oblall1ed li'om appro\ed ,ource:Food in.IV good condition.,af<:.and unadulteralcd:parasitc Chemicals destruction / I 8.Food R~cci\ed al proper tempera lure l'17.Food additi\cs:apprOl ed and propcrly 5wred:Washing Frutts ./&Ve~clubles /Protection frul11 Contaminatiun /I 18.T",ic sub<;tances properly identi tied.stored and u,ed ./;-9.Food Separaled &protecled.pre\'cnted during food 'Vaterl Plumbing preparation.sto age .•dispiay.and lastin!!IS V 10.Food conta~tlta~;tetur:~~clcaner_at~j /2 _"V ~ 19.Water IrOtn approved source:Plumbing inslalled:proper Sanili/ed at I Ie lpera ,\,\,1 "~?/backtlo\v device II.Proper disp&ilioil"of relurned.rr6~D.cd ~r,'l..)/20.Appro\'cd SC"'age/Waslc"'aler Disposal Syslem.proper recondtttoncd ai,'dispo,al Priority Fotlndation Items (2 Poiu'ts)•.io/ations Rc{uire Correct;"£,Actioll I<'ithill /0 duys 0 I ""c Dcmonstration of Knowlc~Pcnonnei I R ()I :-."(Rl':-.J L,..A 0 l "0 ~0 Food Temperature ConlroV IdcntificationTs-~J ~-S ,/~I.Pcr~on in charge presenL demonstration of kno\\ledge.__..V 27.Proper cooling method used:Equipmcnt Adequate to and perform dutiesi Certified Food ,\-Iunagcr (CF\I)1/t\-lallltJin Product Temperature 22.Food Handler no unauthori7ed persons/per<;onnel /.2H.Proner Date ;-"Iarkin~and disposilion Safe ''''ater,Hceordkeeping and Food Packagc 1/29.Thermomcters prO\ickd.accurate.and calibrated:Chcmlcal, Labeling Thermal lest slrip, ,.,/23.HOIand Cold \\'ater a\ailable:adequate pressure,sate Permit Requirement,Pren'quisite for Operation ",V 2-1.Required records a\ailablc (,hell:.tock tag>:para>ile 30.Food Establishmcntl'ermit (Current &Valid)destruclion I:Packaeed Food label cd Conformance with Appro'cd Proc('(lurcs /'Ctensils,Equipmcnt,and "endingIII1125.Compliance \\ilh Variance.Specialized Process.and V 31.Adcquate hand\\'ashing facilities:Accessible and properlyHACCPplan:Variancc oblained for speciali/cd / processil1!!.method ....:manufacturer instrllcliolli.i ./supplied.used Con:.umcr Ad,i~lJr~,)"32.Food and :'\on-food Contact surt~ces cleanahle.properl) /dc~igncd.cnll~lrllctccl.and used/~r 26.Po::,tillg OfColl.':>L1l11er Ad\isories:ra\\or Linder cooked /33.Ware"ashing Facililies;installed.maintained.used' foods (Disclosure Reminder Buffel Plate)Alkrucn Label ,I Sen ice ,ink or curh cleaninQ faci lily prOl ided Core Items (I Point)V;o/mioll<Require Correctil'l'Action !\'Ol/t}Er:ceed 90 Days or SextlllSpecrioll ,n1,;che,'u COllies First 0 I ""C f{0 I .""e-IIU,0 A 0 Prc,cntion of Food Contamination r ,0 ,\()Food IdentificationT~T /'~ 1"--3-1.,\"E,Idcnce of IlheCI contamination.rodent olher "41.0ri:;inal container labeling (Bulk Food) V animab /./35 .Per~onal Cleanliness "eatil1!.!.drink ill!..!or tobaLco use /'Phvskal Facilities 1-,36.II iPlllu Cloths:properl"u;,ed and s!0rcd I,-12.'\on-Fond ('OllloCt <urfaces clean /"""37.En\irOllllll'1l1al cOl1t3min~ltion /-1-'.\c!c<.1uatc \entilatioll and li~..d1tint!:dcsiullateu area:-.u::'Ld ./3X.'\pprc)\ed tha"inu method /-1-1.Garhaee and Reilise properl)di,po,ed:"tcilitle,maintall1ed Proper l'~cof Clensil~jI./-15.Phv~i~al l":1cJlltle~lIl-.talkJ.I11dintailleu.and clC'~l1l_v 39.Llcnsib.equlpmcnt.&Imen:.:properl)tbed,'tored.I -1(,.Toilel foctitties:properl)construclcd.,uppllecL and cleal1 L,..dried.&hal1dled In w,c utelhil"I1rol1eril u"cu ~V 40.SIlH.!le-~cniet:&sinul~-u~c artlclc...,:propnl)'{ored -17.Olher Vt':tl~, Uv-(~(_~(_Qr;..j.4.-Jlnd u,ed -hhiel t :>.fi~ Recei\cd by:II Print:I Title:Person In Chargei 0\\ncr ((sIgnature)I/O ~It b.:uAI?.1(,Y\ Inspected byr1!~H li'5CL (S~~,:V\'Print:Hu~iUl"""Email: (~iglldtllrc J ~,-- Form EH-06 (Rev~ed d )-20151