HomeMy WebLinkAboutTACO HEADS 2019.05.06Dallas County Health and Human Services -Environmental Health Divisio
Retail Food Establishment Inspection Report
2."177 '\.STE\I\lO'\S FR\\T ..IOI6()7,DALLAS.TX 75207 21-t-SI9-21IS FAX:21-t-SI9-2868
I t
l)5 t~Iq I
Timc ill:I Time out:I Licensc Pcnl1il ti ~IJjM l'l~I
bt.1,pe
I
RbI-.Ca!cgor~Pagel of'_!_I
Purposc of Inspcction:I I-Compliance 1').ooC..2-Routine I I 3-Field Invcstigatinn I I 4-Yisit I I 5-0thrr TOTAL/SCORE
Estf~nt (f;;Y I C(~,fra1rr ~8:rt I *\umber of I{rprat Yiolalion~:__0~0 ,/:'lumber of \'inlati"",COS:--
Phllfltddrtj f ;_n1D~Mut IX 1,1jYu~lf~n\1 J n"~1~~1 P~tit -:,6S ~\~I
Follol\-up:Yo,
;\0 (circle one)
-
In COmp~1Th..:eComplianceStatus:Out nul in compliance 1\;\0 not ub,en ed ;\,A 11m applicable COS y corrected on slle R 2 repeat \lulation
Ylark the appropriate pOJllts IIIthe OlT OOx tilr each numbered Hem "'lark './',Icheckm3r~III,Ippmpnate 00\for l'i.:\0."A.COS \tark an ,I'tensk '*.in approJlriate box for R
PriOl'it"Hems (3 Points)violatillllS R,'qllire Immediate Correctil'e Actio11110t to exceed 3 days
Compliance Status COII111liance Statu,
0 I :'I '"l Time and Temperature for Food ~:lfe~tl 0 ~VV C Rl'N °V 0 L (l Employee HealthTS(F ~d"gr,,",Fahre 1helt)T ~l,J I.Proper cooling lim~and lemp~ratllr..:~I/I~.\lanagcmcnt.food employees and conditional employees:
1-..110\\ledge.n:spol1sihilitie~.and reporting
(2.Proper Cold Holding temperature(-II 'I'-I5'F)/1/IJ.Proper usc of restriction and exclusion::"0 di.charge Ii'omVC'''S.nose.and mouth-
VJ /'3.Proper Hot Hllldin~temperature(135'F)J /Prevent in!!Contamination hI'HandsVV4.Proper cooking time and t~mpcralllre ~V 1-1.Hands clcancd and properlv "ashcdl GIO\'es uscd properlyv'I 5.Proper reheating procedure lor hot holding (165'F in 2 )/5.;-';0 bare hand contact with ready to cat looel>or approved
Hours)altcrnate mcthod properlv follo\\cd (APPROVED Y :-.J ){)6.Time as a Public llealth Control:pmccdure,&records /Hi:.:hlv SUs('cptible Pooulations
ApprO\ed Source -1 16.Pa'teuriLed foods used:prohibited food not offcred
/'Past"uri"ed efms used \\hen requircd
v'V 7.Food and ice obtamed from apprO\eu source:Food in
good condition.safe.and lInadllltt.:rat~d:para~itC'/,Chemicals
J destruction
V 8.Food Recei,cd at proper tcmperature vf'17.Food additi,cs;appnl\ed and properly stored:Wa,hing Fruits
&Vel!etables/'Protection from Contamination 1,/18.To~ic suh~tances properly identitied.storcd and u;,ed
I';9.Food Separated &protected,pre,cnted during food //\\aterl PlumbingI'preparation.stormze.displa\,and tastinl:!
V /10.Food contact surfaces and Returnables:Ckaned and /I 19.\vater trom approved source:Plumbing II1stalled;proper
Saniti7ed at ppm,temperature back nO\\de\ice
V II.Proper dispo,ition of retunted.pre,iously sen cd or "I 20.ApprQ\'ed Sewage/Waste\\ater Di.posal System.proper
rcconditioned disposal
Priority Foundation Items (2 Points)violati(llls RI!~(lire Corrective Actioll with ill 10 da)'s
0 I N '"l R 0 I ,v-"l RL'N ~II 0 DCllIonstmtion of Knowledgel Pcrsonnel l :-,
~
A 0 Food Temperature Control/Identificatione-..!..1...-"J srv---V nPerson in charge pr~scnt.de1l1on~trntioll of kno\\ledge.,V 27.Proper cooling method used;Equipment Adequate to
and perform dutiesl Cenilied Food \1,lI1a~er (CF:'I)~Iaintain Product Tcmperaturc..22.Food Handler no unauthori/ed pcrson'per'onnel .II ~~.Proper Date ",larkin\(and di,po.ition/Safe Water.Hecordkeeping and Food Package V ~9.Thermomcters pro,ided.accurate,and calibrated:Chemical.
Labcliu::!r-Thermal test 'tripsV/l'Hot and Cold \\'atcr 3\ailable:adequate pressure.safe /Permit Requirement,Prerequisite for Operation_J.
./24.Required records mailablc (shelbtllck tags:parasite v!.I,30.Food Establishment Permit (Current &Valid)destruction):Packal!cd Food laheled
Tl
V Conformance with Appro,cd Procl'dlln's /l:tensils,Equipment,and Vendingr~~5.Compliance \\ith Variance.Speciali/ed Proc"'5.and J •31 Ad"'1uate hand\\ashing facilities:Accessible and properlyHACCPpian:Variance obtaineci lor specialiLed /1 1/supplicd.usedproces-.;in~m~(hods:manufacturer in..,tructions
Consumer Ad\i~or~v'[I 3~.Food and ;-';on-food Contact surt:1ce;,cleanable.properl)V de~igned.constructed.and usedt)/26.Po~ting of COI1!)ul11cr Ach iSi.)ri~,,:1'[1\\or under cooked ,/33.\Varc\\i:lshing Facdilie~:installed.maintained.us~d/
foods (DI>elosurc'Rcminder Bullet Plate)Alleruen Label Scn ice 'lI1k or curh clean in!!facility pro'ided
Core hems (I Point)Violllriom Reqllire CorrL'ctil:eActioll .\'I)t /(1Exca,iJ 90 Days (IrSext Illspectiofl .lViticitel'er Cllme~First
0 I ...•,C It 0 I },C R(J ....If .\0 Pre\{'ntion of Food Contamination l',,\0 Food Identilic:ltionT,T ~
~Y'34.:\0 E\id~nct.:of Insect C0l1Lulllllatlon.rod~l1t otha V ;;-I1.Orlginal cOlllaillcr lahelillg (Bulk Food)
)/animals
"J //35.Personal Cleanlint.:s:,eatin!.!.drink in!.!0r tohaceo u~e J /"Phvsical FacilitiesY/~36.\\"ipill~Cloth"pronerl\u.cci alld qored fl.f//-12.).oll-Food Contact surl'lce,cleallVV37.Em IrOllmental contamination A rJ /-13.Adequate \entibtlon and liehlinu;dc:si1!l1ated ar~a~lIsed.3H.Appro\ed lila\\lilt!IllL'thtld ~I '/4-1.Garhal!c and Refu,e properly disposed:fJctiities mallllaincd//Proper C,e of ltensils ,/-15.Phv,ical lueililJc'"Nailed,maint"ined,and clean
y'rl 3'J.Ctcnsik equipment.t,;.linen,;properl)u,ecl.,tored.(II -16.TOilet Facilitlc"l:properl)'con~tructed.,uppliecl.and cl""nclncd.&handled III lI~l!ut~n~d~:propcrh u.,cd
\.I 40.Single-.cn ICC &single-LIse article"properl)stored J -17.Other VioblJolI'
and us"d
Recciwd by:CJi~-PrinlG,p)A.PA.J\P.0.P -'r\etMt1~Title:Person In Charge/0"ncrbign3ture)~A".•/JA.,p~r
Inspected b~L/./L }Ie,Pr':1?1il111J k.11/~~t (ll",inc,s Em:lil:i
I ',A £AA(~ignaturc)...""-_L/r'''l1 "-Form EH~vTsed 09-201S)~/-/~'}/U