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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)-,