HomeMy WebLinkAboutCVS PHARMACY 201.06.12Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 :\.STDI.\I0:\S FRWY.,R:\,I 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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Tim~out:/'I License!P~rmit"I
Est.Type I Ris>.Category Page _l or_(_
Purpo!c of Inspect;""·1 1 I-Compliance I VI 2-Routine I I3-Ficld Invcsti!!ation I I4-Visit I I 5-0ther TOTAL/SCORE
Estabr~VS:#~~
I ~contact/ol\ner Name:I
*:\umbcr of Repeat Violations:__(I
,
./:\umb~ol'\'iol"tions COS:__
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PhYSiCal~,~~L-\A \vfiy.-)1Vdl ct.UiT[1~~·I\\\_~l{(4)1:m:[(~)_)(,3 ~~"':*,IVesNjmc~~)
Compliance Status:O~,~compliance IN =in come~o =not ob e"ed C'lA=not applicable C«!S =corrected on site R =repeat violation'--"'"
Mark the approOliate Doints in the OUT box'C1 numbered item i ark './'a check mark in appropriate hox lor 11\.:"0.:"A.COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violations Re Illire I",mediate Correcti,.e Action II0t t()exC"eed3 days
Compliance Status Cilmilliancc Status
0 I N :\'C Time and Temperature for Food Safety It 0 t N :\'C R
U N 0 A 0 t;:\'0 A 0 Employee Health
T /'S (F =degrees Fahrenheit)T S
_"I.Proper cooling time and temperature _,,'12.:\-Ianagement.food employees and conditional employees;
knoll ledge.responsibilities.and reporting
","2.Proper Cold Holding temperature(41°F 45°F)13.Proper use of restriction and exclusion:No discharge from
/".I eves.nose.and mouth.•../"3.Proper Hot Holding temperature(I3S0F)/Preventin!!Contamination by Hands
"'/4.Proper cooking time and temperature I'14.Hands cleaned and properly washed/Gloves used properlv
/V Io>"S.Proper reheating procedure lor hot holding (165°F in 2 -1 15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properly followed (APPROVED y N )
./6.Time as a Public Health Control:procedures &records Hh!hly Susceptible POilUlations
/Approved Source l'16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used lI'hen required
//"7.Food and ice obtained Irom approved source;Food in
~good condition,safe.and unadulterated:parasite Chemicals/destruction /
/V 8.Food Received at proper temperature r"1 17.Food additives:approved and properly stored:Washing Fruits
&Vegetables
/Protection from Contamination ,./f 18.Toxic substances properly identified.stored and used
/rood Separated &protected.prevented during food Waterl Plumbing
/preparation.storage.display,and tasting
/10.Food contact surfaces and Returnables:Cleaned and ./19.Water from approved source;Plumbing installed:proper•s.artftized at ppm/temperature backllolV device
t/"II.Proper disposition ofretumed.previously served or ,/20.Approved Sewage/Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points violatiuns ReI "ire Corrective Actioll withill 10 days
0 I N N C R 0 I N N C R
U N 0 A 0 Demonstration of Knowledge!Personnel t;Nf A 0 Food Temperature Control/Identification
T S T S
V 21 Person in charge present.demonstration of knowledge./V 27.Proper cooling method used:Equipment Adequate to
.//"I-and perform duties!Certified Food '"v!anauer (CFM)Maintain Product Temperature•..~2.Food Handler/no unauthori7ed persons!personnel ."V 28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package ,/29.Thermometers provided,accurate.and calibrated;Chemical!
Labeling .//Thermal test strips
~./23.Hot and Cold Water available:adequate pressure.safe /Permit Requir{mc,t,Prereq u!:oite Jo!"°fler¥til'l'
V 24.Required records aI'ailable (shell stock tags:parasite vr 30.Food Establishme~rfil{~keny ~l Iv'destruction):Packa!!:ed Food labeled
/Conformance with Approved Procedures Utensils,Equil menl,and ~ending
f 25.Compliance with Variance.Specialized Process.and /31 Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialiLed //supplied.usedprocessingmethods:manufacturer instructions
/'Consumer Advisory /V 32.Food and Non-food Contact surfaces cleanable.properly
designed,constructed.and used
l'26.Posting of Consumer Ad,isories:raw or under cooked /33.Warcwashing Facilities;installed.maintained.used/
foods (Disclosure/Reminder/BuITet Plate)1 Allergen Label Sen ice sink or curb cleaning facilitv provided
Core Items (I Point)Violations Require Corrective Action N()t to E'l:ceed 90 DaJ'.~or Nextlllspection,JH,ic1,e"er Cultles First
0 I 1'1 :\'C R (),1'1 :\'C R
U N 0,.....0 Prevention of Food Contamination U N 0 A 0 food Identification
T /S T J'S
(.I//"34.1\0 E"idence of Insect contamination.rodenllother /41.0riginal container labeling (Bulk Food)1/./animals•....v.")5.Personal Cleanliness/eatin~,drinkin~llr tobacco use .r Phvsical FacilitiesvV"36.Wiping Cloths:prolJcrlv us~d and stored /1/4~.,",on-Food Contact surfaces clean,V 37.EI1\irol1mcntal contamination /'V 43.Adequate ventilation and lighting:designated areas used
/38.Approl'cd thall inu method /44.Garbage and Refuse properly disposed:facilitielmaintained
/"Proper 1I!i4'of Utensils I 45.Physieal13cilitie,installed.maintained.and cl'!l6.n
vi /39.uttSi ,.equipment'~Z;,I:tens:properly used.stored."V 46.Toilet Facilitic,:properly constructed.supplie1.and clean
dried.'I ndledl In use ne sils:prop~rly used
I 40.Si ~-servicc &sin~Ie-pse article:properly stored ~47.Other Violations
and 1I ,~V -'
Received by:~"l /-~-Print:~CA...,,,.....L\,\V'-"<J..Y-::'Title:Person In Charge!Owner-
(signature).r\/~-....C-'I'
Inspected b~"-'"~h~_4-:~nt:Business Email:
(signature)I~'\t:\\I
Form EH-06 (Re.vis~11I.5)--v
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N,STE:VI:VIONS FRWY"R;",1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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Estabr:\0e~HfV'Q(J ;hY~iC~~\~\\to\L\~\Cil Cit\~\\{_~,~/~l~t#I Page~f_L -
J TEMPERATUI{E OBSERVATIONS (./
Item/Location /Temp Item/Location Temp Item/Location Temp
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OBSERV ATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE,YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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7 /I.~-'"pri~\\~o.._0"1,(.Jh~",,-,c;l"":)Title:Person In Charge/Owner
(signature)p<.,-.~
I~:~K\Y)Wt~l~rtt:_,X Samoles:Y N #collected(SI e)
ForiEH.061~i!ed 09-2015)~