HomeMy WebLinkAboutNEW YORK SUB 2019.07.17Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDJ:\IONS FRWY .•R:V1607,DALLAS,TX 75207 21-'-819-2115 FAX:214-819-2868
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D~11---:tJ~ICl I Time out:ALiCenSe!perm~:ln I ?_ffl~1-4 ~JEst Type I
Risk Category PageL ofC
Purn~s,0 Insne tion:I I I l-Comoliancc IVI 2-Routinc r 13-F'eld Invcsh!!ation I I 4-Visit I I 5-0ther Tf~SCORE
Establik!f Nal11~'1 k".I Contact/O"'ner Name:
I
*:'Iiumber of Repeat Violations:__tlf)A _-)Dv'Lt,b ./:'Iiumber of Violations COS:--
Physical ~~II ~\1kIA..il I citJV\111 ~hr~~J1~1lJ\I Follow-up:Ves
No (circle one)
~':~£R =repeat violationComplianceStatus:Out ot in compliance IN =in compliance NO =not observed NA =not applicable COS =corrected on site
Mark the anDrOnriOie noints in the OUT box for each numbered item Mark'leckmark in anoroDriate box for 1:'Ii,NO.NA.COS Mark an asterisk'*.in annronriate box for R
Priority Items (3 Points)viola/ioll.,·Re uire Immediale Correc/i1'e Aclioll 110/10 exceed 3 days
Comoliance Status Cumnlianee Status
0 I N ~C Time and Temperature for Food Safety R 0 I N :"C R
U N J 0 u ~0 c.-A 0 Employee HealthA(F =degrees Fahrenheit)T S T ./S
-I ~per cooling time and temperature _,12.Management,food employees and conditional employees;
knowled!!e.responsibilities,and reporting
11-I~v /2.Proper Cold Holding temperature(41 °F/45°F)1./""13.Proper use of restriction and exclusion;No discharge from
eves.nose.and mouth,-I.3.Proper Hot Holding temperature(135°F)/Preventing Contamination bv Hands,/4.Proper cooking time and temperature '"'"14.Hands cleaned and properly washed/Gloves used prooerlv
1",/5.Proper reheating procedure for 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 V N )
/6.Time as a Public Health Control:procedures &records Highly Susceptible Populations
Approved Source ,{16.Pasteurized foods used;prohibited food not alTered
Pasteurized eggs used when required
/7.Food and icc obtained from approved source;Food in
-~good condition.safe.and unadulterated:parasite Chemicals
/destruction ./
J 8.Food Received at proper temperature 1 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
/Protection from Contamination ...r-18.Toxic substances properlv identified.stored and used
/9.Food Separated &protected.prevented during food Water/Plumbing
V oreoaration.storage,disnl~astin!/
.IV V 10.Food c~<iJjrr:~and ~,1,rnac aleanedand ("~,/19.Water from approved source;Plumbing installed;proper
SanllJzed a ppm/ten 'ratu,J ['LI)rt~'1 back flow device
V II.Proper disposition'-f--...L......••..prev 'ouslyser\ed or II'20.Approved Sewage/Wastewater Disposal System.properI•..•reconditioned ./disposal
Priority Foundation Items (2 Points violatiolls Reo flire Corrective Actioll within 10 days
0 I N N C R 0 I N N C R
U N 0 A 0 v-Demonstration of Knowledge/Personnel t:N 0 A 0 Food Temperature Control/IdentificationTiii"T S
/21.Person in charge present,demonstration of knowledge,27.Proper cooling method used;Equipment Adequate to
and perform duties/Certified Food Manager (CFM)I,Maintain Product Temperature
I",22.Food Handler!no unauthorized persons/personnel ./28.Proper Date Marking and disposition
/Safe Water.Recordkeeping and Food Package /v 29.Thermometers provided,accurate,and calibrated;Chemical/
Lahelin!!Thermal test strips,//'n.Hot and Cold Water available;adequate pressure.safe Permit Requirement,Prerequisite for Operation
t/24.Required records available (shellstock tags:parasite V 30.Food Establishment Permit (Current &Valid)destruction):Packaced Food labeled
//Conformance with Approved Procedures Utensils,Equipment,and Vendingl'25.Compliance with Variance,Specialized Process.and ./31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialized /'supplied.usedprocessingmethods:manufacturer instructions
V Consumer Advisory "Iv 32.Food and Non-food Contact surfaces cleanable.properly
./1/designed,constructed.and used/f 26.Posting of Consumer Advisories;raw or under cooked /33.Warewashing Facilities;installed,maintained.used/
foods (DisclosurefReminderlBulTet Plate)!Alleruen Label Service sink or curb cleaning facility provided
Core Items (I Point)Violatiolls Require Corrective Aclioll Nol/o Exceed 90 Dal's or Next ItlSpection,Whiclle"er Comes Firsl
0 I N :"C R 0 I N N C RUN0A0PreventionofFoodContaminationUN0A0FoodIdentificationT-S T S
~V 34.No Evidence of Insect contamination.rodent/other
./
V 41.0riginal container labeling (Bulk Food)t-animals
"'"./35.Personal Cleanliness/eating.drinking or tobacco use Phvsical Facilities.~1/36.Wining Cloths:properly used and stored "4~.Non-Food Contact surfaces clean
"",,17 _L.o-37.En\ironmental contamination r 43.Adequate ventilation and lighting;designated areas used
;;./3X.Appro,cd tha"ing method /'44.Garbage and Refuse properly disposed;facilities maintained
-ProDer Use of Utensils ./45.Phvsical facilities installed.maintained.and clean
1/39.litensib.equipment.&linens:properly used.stored.
./
V 46.Toilet Facilities:properly constructed.supplied.and clean
I I;dried.&hanclledl In use utensils;properly usecl
V 40.Single-serl'ice &single-use articles:properly stored 47.Other Violations
and used
Received by:,i\Prin!TnDV(et.-?k((l V
Title:Person In Charge/Owner
(signature)""'1"1:""-~
Inspecter rI\,~rA I;~r'I'-'~PI.Vl.U~in Print:U Rusiness Email:
(signature
re1ItS d 09-2015)-,IFormEH-Q£:;!
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'>1.STD-L\IO;";S FR\,\:v.,RM 607 DALLAS,TX 75207 214-819-2115 FAX:214-819-27D lX-"UIYJY 14 3'6
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Item/Location Temp ltem/Location l Temp ltem,'t:tlC'ation Temp
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Item A INSPECTION OF YOUR ESTABLISHME T HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
umber NOTED BELOW:
OBSERVATIONS AND CORRECTIVE ACTIONS
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Title:Person In Chargel OwnerReceivedby:/\t/~}(Print;!'\.
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FormfH~(R~~ed 09·2015)'--"~l./
Samples:Y N #collected