HomeMy WebLinkAboutCHICK-FIL-A 2019.07.17Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377~.STnt:\IO\,S FRWY .•R'V1607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
I ,..•...•OOt'\~PflUIZ1 I Time OUI:j.License,~\#?1 O+iJ()/31~I
Est.Type
I
Risk Category Page_j of-L-
PurDos~of InSDe,tion:I 'I I-Compliance 1 '-""f 2-Routine I I 3-Ficld Invcsti!!ation I I 4-Visit I I S-Other TOTAL/SCORE
ESrl~1 rn·tI1/,-f-l I .-fr Contact/Owner Name:
I
*:'iumber of Repeat Violations:__Ir",:)./:'iumber of Violations COS:--
PhY~1 U~~M \\\(U ,r\-I Cit 'ctV\\,1\)'\iUl~\k'~"'>{)S I Follow-up:Yes
No (circte one)
~tobserved "-Complianrc Status:Out =not in compliance IN =in compliance NA =not applicable COS =corrected on site R =repeat violation
Mark the appropriale points in the OUT box for each numbered ilem Mark ../.a cheokmark in aPDrooriate box for IN.NO.NA.COS Mark an asterisk'*.in approoriate box for R
Priority Items (3 Points)violations Re"uire Immediate Corrective Action flotto exceed 3 days
Comnliance Status Cnmnliance Status
0 I N ~C Time and Temperature for Food Safety R 0 I N N C R
U N J 0 u '"0 A 0 Employee HealthTS(F =degrees Fahrenheit)T ·v S
./l}rOper cooling time and temperature /12.Management,food employees and conditional employees;
knowledge.responsibilities,and reporting
Ir.;[/1.11;1/2.Proper Cold Holding temperaturc(41 OF;45°F)/13.Proper use of restriction and exclusion;No discharge Ii-om
,//eves.nose.and mouth•.]..I l'3.Proner Hot Holding temperature(135°F)Preventing Contamination bv Hands
-//4.Proper cookil1~time and temperature /14.Hands cleaned and properlv washed/Gloves used nronerlv
/5.Proper reheating procedure for hot holding (165°F in 2 0 IS.No bare hand contact with ready to eat foods or approvedJ-Hours)alternate method oroperlv followed (APPROVED y N )
I~6.Time as a Public Health Control:procedures &records Highly Susceptible Populations
/'Approved Source %16.Pasteurized foods used;prohibited food not offered
Pasteurized eges used when required
1./7.Food and ice obtained from approved source;Food inligoodcondition.safe.and unadulterated;parasite Chemicals
destruction /..j 8.Food Received at proper temperature r-17.Food additives:approved and properly stored:Washing Fruits.&Vegetables
,Protection from Contllmination /18.Toxic substances properlv identified.stored and usedIV9.Food Separated &protected.prevented during food Water!Plumbing
nreoaration.storage.display.and tasting
./V 10.Food contact S'qCC~~I~~;CI~~r~d and .U /19.Water from approved source;Plumbing installed;proper~Sanitized at I /ten erat ~I .~\I'),V)'qJ backtlow device
I (.;'V II.Proper dispositio't,of returned,previously served or /20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
J Priority Foundation Items (2 Points violations Re~"ire Corrf!Ctivl!Actio"with ill 10 days
0 q)?'i c R 0 I N N C R
U A 0 Demonstration of Knowledge!Personnel U 1'1 0 A 0 Food Temperature ControU IdentificationTSTl-S
.I 21.Person in charge present,demonstration of knowledge,/27.Proper cooling method used:Equipment Adequate to
./and Derform duties/Certified Food Manager (CFM)Maintain Product Temperature
,/2~.Food Handler/no unauthorized persons!personnel ,/28.Proper Date Marking and disposition
Safe Water.Recordkeeping and Food Package I 29.Thermometers provided,accurate.and calibrated;Chemical!--Labeling Thermal test strips
""V ?'Hot and Cold Water available:adequate pressure.safe /Permit R quirem,nt,Prerequisite for Operation1.0---'.
LV 24.Required records available (shellstock tags:parasite I~30.FOOd~i '~I 19_{CJ}r(ey &Valid)destruction):Packaged Food labeled
Conformance with Approved Procedures -U ensils,E ~uipment,and Vending
~
-25.Compliance with Variance.Specialized Process.and /V 31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialized
processin!!methods:manufacturer instructions supplied,used
"Consumer Advisory /1/32.Food and Non-food Contact surfaces cleanable.properly
/'designed.constructed.and used
i 26.Posting of Consumer Advisories;raw or under cooked ,I 33.Warewashing Facilities:installed,maintained.used!
foods (Disclosure/Reminder/Burtet Plate)/Allergen Label Service sink or curb cleaning facility provided
Core Items (I Point)Violatio/ls Reqllire Corrective Action Not tll Exceed 90 DOl'S or Ne.'e/Inspection,WI,ic/,n'er Comes First
0 t N N C R 0 I N N C RUN0A0PreventionofFoodContamination(;N 0 A 0 Food IdentificationTsT-s
\~
34.No Evidence of Insect contamination.rodent/other /41.0riginal container labeling (Bulk Food)
animals
V /,_35.Personal Cleanliness/eating.drinking or tobacco usc Physical Facilities._""7 _.,36.Wiping Cloths:properly used and stored ~42.Non-Food Contact surfaces clean._,.",37.En,ironmcntal contamination)I ./43.Adequatc ventilation and lighting:designated areas used.,.,3X.Appro,cd tha\\ing method I{L If~{,..\".<S)-T\JV ./.j.+.Garhage and Refuse properly disposed:facilities maintained
./ProDer Use of Utensils l./45.Phvsical I~lcilities installed.maintained.and clean
..-..."39.Utensils.equipment.&linens:properly lIsed.stored.t/46.Toilet Facilities:properly constructed.supplied.and clean
./dried.&handled/In use utensils:properlv used ./
--40.Single-servic~&single-use articles;properly stored 47.Other Violations
(lIlQused
Received by:
1\,~;(~if:W ~
Print:
~tU\ryv~vt\X\0I Title:Person In Charge/Owner
(sigrwture)
Inspected~
I~\\~~J/l Hili I r 9 Print:,Business Email:
(signature)
Form EH-O~9-201S)"-""I I --;::;7
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377;\i.STE:\I.\IO:-;S fRWY.,RVI 607,DALLAS,TX 75207 214-819-2115 fAX:214-819-28682-()I(II ,-tJ -::H)0 J ~OJ
Establish 1~aI7':,\\-\='i 1-~hYTYYl3 +11 \\(II\+I~itAL~1 hl[~eL~Page~-L ~
TEMPERATURE OBSERVATIONS ~
Item/Location Temp Item/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION Of YOUR ESTABLISHME T HAS BEEN MADE.YOUR ATTE TION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberOTEDBELOW:
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in -k l J-eN -h)tl.l f)I k 1=2 V1---rJ ~U vi )71/1,\~I S?~1-1--C .__.
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Received by:('j \jrx_\(\\I~K Print:,._~.L",mfAY-n V\0 J Title:Person In Charge/Owner(si~nature).-
Inspe~~~M I~~,J lSI ,.f1!f1[~~f~Ij(si~nature)Samples:Y N #collected
Form EH-06 (ft'evisedlo9-2015j -cl