HomeMy WebLinkAboutCHOP SHOP 2019.05.30Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2.177 ,.STE\L\IO'S FR\\Y.,R.\I 607,DALL.\S,TX 75207 214-819-2115 FAX:214-819-1868
DIID CtJ ~r)lq ITIIll~Olll /ILicen,,~pnl11l1tt'l()(t1_(Yr'rJLD241)I\PC IIMl:llegor,
p:lrp~se f ;ns~cct o~1-('om~liancc IV 2-Routine I -'-Field In\('~ti!!3tion I I 4-\,i~it I IS-Other 'LfJCORE
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ESlab[ishlll I !>-:~t;!,.e:_...•..•I iT')<"."0 1 ConiaCI 0"ncr "al11~:I *""mher of Repeal \iolalioll"__r IUr'J+itl ~I v'"'"llherof\'iolalionsCOS:__
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Compliann'<;Iatu:Out nolm comphance I"m comphanee "0·nOlob,encJ '\.\IWI apphcJblc CO~corrected on slle
Vlark the aoorooriate 001111>to the OlT Ixl\Illr each numbered ncm \lar~'v",IdMmJrk m ,mnronnate PI"lor 1:\'.'\0.".\.COS \I"r~an
n repea~
,lsterbk '*.III aomoonate be"for R
Comnliann'Stall"
Priority Items (3 Points)l'iola/io","Require Immedia/e ('oTreelire ~cliollll(J//o exceed J days
o I ""rv'I;0 A 0
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Time and Temperature for Food ~afet~
(F =d~gree,Fahr~nhell)Emplo)ec Health
8.Food Recei\ed al proper lemperature
yopcr coo[lng lime and lemperature1/
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~.Propcr C,,[d Ho[ding temperaturd-l[-[--1ST)
3.Propcr HOI Ho[dinu temlleralUrel 135°F)
4.Proner cookinu time and tt:J1l1JeralUre
5.Proper reheating procedure for hOI [widing (165 F ill ~
Hours)
6.Time a,a Public I-I~a[th Control:nfOcedure,&record,
ApproHd Source
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7.Food and ice obl.lined Ihml approled ,ource:Food in
good condition.S3tl?~\J1d Llnadult~rated:par[l:-.il~
(h:~truclion
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Comoliance ~tatu,
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12.\Ianagellleni.food emp[o)ees and conditional employees:
kno\\ledue.re~ool1::,ibilities,and reportinu
/'13.Proper use or restriclion and exc[u,ion:'\0 d,,,charge trom
C\cs.nose.and mouth
./PreHntin2 Conlllmination b,H'lI1d~
1-1.Hanel>cleaned and Dmperh IIa,hed,G[OI es u,ed propcrlv
/15.;\0 bare hand contactlVith read)10 eal toods or appro\cd
alternate method properlv fol[olled (APPROVED Y l\i )
/Hi!!hh Susceptible Ponulations
16.P~bteunled food,used:prohibiled tood not offered
Pasteuri7ed egl!S used"hen required
/Chcmicals
J7 17.Food addilile>:apprOled and properJ)stored:\\ashing Fruits
&Ve!!elah[es
Protcction from Contamination Y
9.Food Separat~d &protected.pre\ented during food /
prelJaration.Slora!!e.d"p[ay.and lastilH'_.1 ~/1
IR.T",ic sub,lanccs oroper[v identified.stored and used
Waterl Plumbing
Priority Foundation Items (2 Points viola/ions Re,tlire Correc/i",!4Clioll with ill 10 days
1--
R 0 I ,'1 c
Demonstration of Knowlcdgel Personnel l ,0 \0 Food Tcmpcratnre Control/Identification
0 I ",r
l'~0 A 0
T /17-s
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21.Pcr~on in ciKlrge present.demonstration of kllo\\ledg~.
and perl'Jrln duties,Certilied Food \Ianauer (CF\[)
~2.Fo"d ~bnd[crf no unaulhoriled persons personnel
Safl'Water,Rccordkccping and Food Packagc
LabelinG
..)7 23.I-Iot and Cold \Valer JI ai[ah[e:adequale pres,ure.safe
24.Required record"'"ai[ab[e (shdlstock lago;:par;"ile
de<;lruction):Packaged Food labe[ed
Conformancc 1\ith Approved Procednres
25.Compliance \\ilh Variance.SpeCi31l/cd Process.and
HACCP plan:Variance ohtained lor "pecia[i/ed
oroces..:;in!.!melllO(b:manut:1ctun:r instructilJIl)
I"l-..-~~~.Prooer Dale \Iarkin!!and disPoSllion
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~7.Proper cooling mel hod used;EqUlpmenl Adequat;W--~
\Wimain Product Tcmperature
~\).Thermomelers pro\ided.accurale.and cal,beated:Chemical
Thermal test strips
Permit RCljuiremrnt,Prcrcqy1,ite for Operation
/31.Adequale haneh'ashing faci[iti~s:Acces"ib[e and properly
supplied.used
32.Food and :-.ion-tood ConiaCI surlaces cleanable.properly
dc~igned.c(_)n~truct~d.and lI~ed/
26.PO~[tl1g ofCl)n:,uI11~r Ad\i~oncs;rm\or 1Il1dc.:rcooked 33.\\'an.::\\a~hillg Facilitie~:installed.maintained.lIsedl
foods (Di,clo",re'Reminder BufTet P[alel ,\[[crgen Labe[/Serllce ,mk or curb cleaning facilit,prol ided
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T
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Core Hems (I Point)Violllliom Re(lIIiTe Corr<'Cli"t'Aelioll SOl/II Exc('ed 90 Days or \ex/lnspectioll.IHliclle"er Come~First
I ".••.0
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41.0ngina[C,)flloliller labeling (Bu[k Food)3-1.'"EI idcllee of IIl,ect cOnlamlll3lioll.rodenl olher
animals
R 0 I ,,C
Prel ention of Food Contaminatioll l'"0 \0 Food Idcntificatioll
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v/35.Personal (,kanlil1e~~eatini!.drinkilH!.or tob3CCO lise
36.\\ipill~C[oll,,:proper[\u,cd alld 'tlwed
/37.EI1\Iroll Il1cntaI contamination
3X.\npl"l)\cd Ilul\\illI.!method
Proper l se of It('nsih
39.Ltensi!>.e,[Ulpment.&Imens:proper[)u'cd.swred.
dried.&handled In t"e utenSlb:nroperl,u,cd
I -10.Single-,en icc &,mg[e-lbe article\;proper[),tored
and u,ed
ReceiYed by:1\L1 /"'L'III .••••/_
(sign<lturel I l;~l..~I V""v~J /"\
Phvsical F:.cilitics
-12.\.on-~ood COIll.lct surfaces clean
··D.Adequate \enlilalinl1 and li!2htin!.!:desl!!llateti .lrea<."lI~cd
-1-1.Garhage and Reflbe proper!)di,p",,,d:I,,,,ililie,maintatned
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-16.Tollet Faetli"e>:proper[)cOlhtruclcd."'ppliL'd.and clean
-1-.Olher \'io[ollon,
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Bu~in('"[l1lail:
Title:Per,on In Chargel 01\ncr
Form EH-OC-In _.'-.Jd-a§-2015),I Print:
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Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:".STDL\IO:"S FRWY ..R:\1607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
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TE:\1PERATURE OBSERVATIONS (
Item/Location Temp Itern/Location Temp Item/Location Temp
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OBSERVATIO:\S AND CORRECTI\'[ACTIO~S
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEE'"MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITlONS OBSERVED A DNumberNOTEDBELOW:
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Received by:(v~/~/l Print:MetA fiJuf2UA)~Title:Person In Charge/Owner(signature)/.I ,
Inspected~II "~.II~,(~I;r0j)fft:tiT-Y ,
(SH::mature)Samples:Y l\#collected
Form EH-06 (Revised 09-'201"'51'...........-.L