HomeMy WebLinkAboutDIVE COASTAL CUISINE 2019.05.01Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2.177:'>.STE\I\IO:'>S FR\\Y..lnl 6117.DALLAS.T:\75207 21-1-819-2115 FAX:21-1-819-2R6S
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I Tll11e out:I License Pennlt ~<:t~{f!f I F,(.I"pe I RI>k c.lIe~or\Page.!_,of __f2(
l'iirpose of Inspection:I I-Cnmoliance ~2-Routinc I.1-Fi~ld Il1\estigation J I 4-\'isit I f 5-0thcr TOTAI.ISCORE
ETnre_llt (1Z~/-/jJjsl a ()/I (omact 0\\ncr '\al11c:I *\IImher of Ih'pcat \iolatioll':__,-
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Compliance I:Il11S:O"t not IIIcompliance 1\nlltllb>el'\ed ;\A not .lpphcable COS ~corrected on site Il -repeat "olauonMarktheJppropnatcPOint>IIIthe OCT bo\for each numbered Hem \1Jrk ."..J ehecknt ••rk III "l'prLlpnJte Po\1("1:\.'0.\A.COS \fJrk an [1\lt:rbk •*.111appropriall!boA for R
Prior-it\'Items (3 Points),·io/atioll.\ReI /lire Imlllediate Correcti.-e 4c1ioll lIotto exceed 3 days
COllllllillnce Statll'Compliance Statu,
0 I ......c Time and Temperature for Fnod Sarct~R ()I .',C Rt:..•J A 0 L ,J \0 Employee HealthT"(F =degr~c,~ahrenhell)T ..
VI/?1.Proper cooling time and telllpcrature 1I /I 1 12.\I"nagemenl.food employees and conditional employees:
kno\\I~d£!e.responsihilitic!).and n:portIlH!
V t 0 Proper Cold Holding temper,HlIrel-l I'r -I5-FI IVY 13.Proper use of restriction and cxclu,ion:\0 clischarge from
C\\,.~').Iwse.and mOllth..."3.Proper Hot Holdin~tcmperature(1.15 I,)/Prewntin2 Contamination bv Hand,V 1/--I.Proper cook in!!tllllC and tcmpernturc If 1/1-1.Ilands cleaned and properly IIashe(1,GIO\es used properlvVI5.Proper reheating procedure li)r hot holding (I6:i-r in ~11 IS.:\0 hare hand contact II ith ready to cat 10l)ds or apprO\ed
Hours)alternate method nroperl"follolled ("'PPROVED y \)
6.Time as a Public Health Control:pn)cedurc,&record,/Ui::hlv SUSCClltiblc POllulations
Appro'cd SOIlI'ce '1 I6.P~l>teunl.ed loads used;prohibited food nO!offered...•PasteuriEed eugs used II hen requiredr7.Food alld ice obt,lllled trom appro\ed ,ource:Food ill
good condition.sak.alld unadulterateo:para!'litc Chemicals/d6truction /'V 8.Food R~cei\cd at proper temperature vf~17.Food additi\es:apprmed and properl}stored:\~3shing FruitsfJ&Veuetables
/Protection from Contamination ./IX.Toxic ,unstance,properly idelllilied.,lored and used."j 'i.Food Separated &protected.pre\ented dUring food -\\.aterl Plu mbing
preparation.storage.display.and tastinu /~r/10.Food cOlllact >url'lces and Returnable,:Cleaned and ,I )V 19.Water Ii'om appro\ed source;Plumbing IIlstalled:proper
Sanili/~d at ppm temperature back nOli de\ice
(J II.Proper disposition of returned.pre\lOusl:sen cd or
"V 20.Appro\ed Se\\age/Wastell·"ter Dl>po,al System.properreconditioneddi,posal
Priority Foundation Items (2 Points)~'iolati(I/IS Rei uire Correcth'e Actioll within 10 days
0 t ,,(R n~,c Rl'...0 A 0 Demonstmtion of Knowledge/Personnel \0 Food Temperature ControU Identification1--,}->--~~t!Q-----f--.,.•..S
c.:rsoll in charge present.dCl11onstrJtioll ofkno\\kdge.~7.Proper cooling method used;Equipment Adequate 10)f,erlorm duties Certilicd Food \lan,l~er (CF\f)~lallllain Product Temperature
V ./-',fj<lod H,lIldlcr no unauthori/ed perlon"per,onncl .//2H.Proner Date \larkinl!and disposition"~/'-'Safe Water.Recordkcepinl(and Food Package V 29.Thermometers prO\ided.accurate.and calibrated;Chemical
Labclin2 J Thermal test ,trips//"0'Hot and Cold \\3ter a\ailable:adequate pres,ure.safe I Permit Requirement.Prerequisite for Operation_0.,2-1.Required records a\ailabl"(shel"lOck tags:parasite Ii.I destruction);Packa~ed food labeled 30.Food Establishment Permit (Current &Valid)
riil Conformance with -\pprmcd Procedures /t.:tcns;ls,Equipment,and Vellding
25.Compliance II ith Vananee.Speciali/cd Process.and V 31 Adequate handwashing facilities:Accessible ,ll1dproperl)HACCP pian:Variance obtained tur specJali/ed rlVproces:,inl!111~lho(.b:manufacturer inoz,lrlictioll')supplied.u;,ed
/Con;ullH'r .-\d,i,or~/}32.Food and ;-.ion-food Contact surtaee,cleanable.proper!)
designed.conqructed.and used
vf 26.Posting OrCOI1~lIll1c.:r Alh i..,('\ri~',,:ra\\or under cook.cci III I 33.\vare\\(I5.hing Faciltlll.!s:instalkd,m[lll1laincci.lIsed,foo,b (Disclo"Jrc Reminder Bulkt Platel ,\llergen Lahel Sen ice ,ink PI'cllrb eleHninQ t;leilit\pro\Ided
Core Hems (I Point)Violatioflf Require Co,.rL'Ctivl'Actio/(.\otlO Exceed 90 Dars or Sextlflspecfioll •r~7/iclte"er COnies Fir,t
0 t ,AI
,(tl 0 I :--,c Rt.:...,\0 Prewl1tion of Food Contamination t ...0 \0 Food IdentificationT~T ~V I':3-1.:'\0 E\idencc of"In~ect C0nl.ll11l1latlon.r(ldenlllthc.:r I/-II.Onginal container labeling (Bulk Food)
animab
V V/l 35.Pcrc;onal Ckanlllll:';;o:..catin!!.drinking or hJoaCco lI"'~•j /Ph\Sical FacilitiesIf//36.\\Ipm"Cloth,:prnperl\u'ed .llId ,tored /'--I~.,oll-Foocl COl1tact slIrLlee>cleanVii'V 37.En\imntnClllal CO[lt3mlll~ItIOIl /r/)-13.-\dcLju.llc \cntiiatloI1 .lI1el lighting:dc.:...,i~ll~tcd 3r~a:,u:,edtI/3k.-\pprcl\cd tl1[1\\illt!metlwd Ii /y -1-1.Garhaue and Refu,e properl"di,po>ed:faet"1Ie,malillallledIPron~r l's,-(Jf l'tensil~I 1/--15.1'11\sical taclinie'""tailed.1lI,1intallled.and clean
~39.Ctcn..,ib.eqUIpment.&Ill1en:--:propL'rly u;,~d,~tort:d.IV --16.Tnli~t Facilitie,:properl~wn;,trueted.'lIpplicd.and clean~&lIandkd,In u"'c utcnsih:properl\lbCd JIJ\~inglc~~ef\icc &::,inglc-lI~c.:article ....:properl),tored {-17.Othcr VlOiatlllll,
I~cd r I
Received by:/I-.i_>o;{.1 j_-"\._.Print:A ClV\(~n.\I'JJ.)f I Tille:Person In Chargel Owner(signature)-I
Inspect~y:/'"t:<~I ~:MMt1Jf)J itilltPt1hA~(S I Bu,inc,."",Email:-po(~lgllatu .-
Form EH-06 (Revised 09-20 1r--....?""",.•Il'-v.,,-I
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDL\lO:\S FRWY.,R:\I 607.DALI.AS,TX 75207 21.t-819-2115 FAX:21.t-819-2868
Temp Temp TempItem/Location Item/Location Item/Location
Item AN INSPECTIO OF YOUR ESTABLlSHME T HAS BEEN ~IADE.YOUR A TTENTIO],;IS DIRECTED TO THE CONDITIONS OBSERVED A D
Number NOTED BELOW:
OBSERV ATlO:\'S A:\0 CORRECTIVE ACTIONS
Title:Person In Charge/Owner
#collected