HomeMy WebLinkAboutEDIBLE ARRANGEMENTS 2019.06.06Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 'i.STE\L\IO'iS FRWY.,R:'\1607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
r .\
Da(e:n il n 11\q Timc alit:
I License/Pcrmit 7J q -ttC)/J f ff1pC I
Risk Category Page \-of-+
Purpose Ionns nection:I I I-Compliance I I 2-Routinc I I 3-Field Investi2ation I I 4-Visit I 1 5-0ther TO'f:("~RE
Establishment~!I 11j .bekJ~()~~~n~r '''''Ir-lll ;('1 chlJi vL*l~ter of Repeat Viol"liolls:--(0',(/J .her of Viol"liolls COS:__
Physical Addrcfo X ~~II w_mf~/~on1V\}!~!i~~~c:I Phone:I follow-up:Yes
1'1'0 (circle olle))
Compliance Slatus:Out =not in compliallce IN =ill cOl1lplia~O =nOIobscrycd :'IA =1101applicable COS =corrected 011sile R =repeal \'ioI3Iion
Mark the appropnale pOints in Ihe OUT box for each numbered ilem Mark ,./.a checkl1lark in aooronnale box for li'i.1\0.!'IA.COS Mark an aSI<risk '*'in appropnale box for R
Priority Items (3 Points)\Iiolatio",,'Re lIire Immediate Correcti"e Action 1I0t to exceed 3days
Compliance Status Cnn1l>Iiance Stalus
0 I N :\C Time and Temperature for Food Safety R 0 I N :;C R
U N 0 A 0 L :;0 A 0 Employee Health
T s (F =degrees Fahrenheit)T /S
!"V I Proper cooling time and temperature /12.~13nagemcnl,food cmployees and condilional employees;
/kn01\·lcdge.resDonsibilities.and reoortinf!
/'2.Proper Cold Holding temperature(41 °F/45°F)/13.Proper use of restriction and exclusion:No discharge from1/eyes.nose.and moulh
/v 3.Proper Hot Holding tcmperature(I3soF)/Preventing Contamination bv Hands
0('4.Proper cooking time and lenl()erature L 14.Hands clcaned and proDerly washedl Gloves used properly
,/5.Proper reheating procedure for hal holding (165°F in 2 !l 15.No bare hand conlact with ready 10 eal foods or approved
Hours)altcrnate mClhod nroneriv followed (APPROVED y N )
/'6.Time as a Public Health Conlroi:orocedures &records /Highlv Susceptible Populations
Approved Source '1 16.Pasteurized foods used:prohibiled food not offered
Pasteurized el!QS used when reouired
7.Food and ice oblained from approved source:Food in
/good condition,safe,and unadulterated;parosite Chemicals
deslruclion /
/8.Food Received at proper Icmperallire /17.Food addilives:appro\'ed and properly stored;Washing Fruits
&Vegelables
Protection from Contamination /18.Toxic subslances properly idenlified.stored and used
_.......V 9.Food Separated &protected.pre\,entcd during food Waterl Plumbing
""preparation,storage.displav,and lasting I
~/10.Food conlact surfaces ~~1,1~cs :{Ieat (\)/19.Water trom approved source;Plumbing installed:proper
Sanitized at pom/t)I ~ll 'I.,..r<l i<backflow device
V II.Proper disposilion of retllllned.previously served or J 20.Approved Sewage/Wastewater Disposal System.proper-'"reconditioned disoosal
Priori tv Foundation Items (2 Points)violations Re~"ire Corrective Actioll withill 10 dal's
0 I N N C R 0 I N :\C R
U N 0 A 0 Demonstration of Knowledgcl Personnel t::;~A 0 Food Temperature Control/Identification
T /S T S
V V 21.Person in charge present,demonstration of knowledge./27.Propcr cooling method used:Equipment Adequate 10,1/and perform duties/Certiiied Food Ylanagcr (CFM)~/Maintain Product Temoerature_..22.Food Handler!no unaulhorized personsl Dcrsonnel t./eS.Proper Date Marking and disDosition
/Safe Water,Recordkeeping and Food Package \...../29.Thcrmomcters provided.accurale.and calibraled;Chemicall
Labelin2 -,Thermal Icst slriDs
/23.Hot and Cold Watcr available:adequale pressure.safe Permit Requ,"emcnt,P.."requisite for Operation/I
/24.Required records available (shellstock lags:parasile A 30.Food E/t~b~~r~l&Jalid)destruction):Packaged Food labeled
Conformance with Approvcd Procedures Utcnlils,Equip'&'ent,and V~nding
{25.Compliance with Variance.Specialized Process,and ,..Y·31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialized
processing mClhods:manut~1cturer instructions suppl ied.used
Consumer Advisory ••••11 32.Food and Non-food Contact surfaces cleanable.propcrly
.I designed.conslructed,and used.r 26.Posling of Consumer Advisories:raw or under cooked I 33.Ware\\ashing Facilitics:inslalled,mainlained.used/
foods (Disclosure/Reminder/BulTet Plalc)1 AlIen!cn Label Sen icc sink or curb cleaning facility Drovided
Core Items (I Point)Violtltiolls ReQ/lire Corrective Actioll Not ((I Exceed 90 DQl's or Next Illsnec';oll.WI,;clle,'er C(lnre.~First
0 [N :\C R 0 I :;:\C R
U N 0 A 0 Prevention of Food Contamination t:N 0 A 0 Food Idcntification
T S T I,S
.•..v 34.No Evidcnce of Insect contamination.rodent/uther ,/41.0riginal container labeling (Bulk Food)
animals
.•.•.•.1/35.Personal Cleanliness/ealin(!.drinking or lobacco usc Phvsical Facilities
./t.-36.Wiping Cloths:prol)erlv used and slorcd ",4~.Non-Food Coniaci surfaces clean
//37.Environmental contamination ..••43.Adeauate ventilalion and Iichting:desiunaled areas used..-3R.Appro\'ed Iha\\'inu Illclhod ,-44 .Garbage and Ret;lse L1ronerly disDosed:facilities maintained
/Propel'Use of Utcnsils ./,4S.Ph\';icall:1cilitic,in,lalied.maintained.and clean
v 39.Utensil,.equipment.&linens;propcrly used.sl0rcd./4().Toilet Facililie>:properly conslructeu.supplied.and clean//dried.&handled'In use utcnsils:properly used
,40.Single-sen'ice &single-usc articles:properly stored 47.Olher Violations
.ilfId used I ,....,
Received by:;jig//I_I I I //print:c)~(n.rM-c U Title:Person In Chargel Owner
(signature)J/'n ;17\7""
Insr::z;~Mrl~(~~I?~Print:Business Email:
(sign're
Form ~-06 (RJl.!Iised 09-2015)-,