HomeMy WebLinkAboutPIZZA HUT 744133 2019.07.17•r
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:".STDnlO\,S FRWY"R:vt607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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Pumose (II'InsDed ion:I I 1-ComDliancc I -)2-Routinc I I3-Field Invl'sti!!ation I I 4-Visit I IS-Other
Establisl~ne:-W 1-.Jr ::t-:lcrG)1ttcti/~OI\'1~cr al11e:I *:'I:lIl11berof Repeat Violations:__
•'.,""'"'/'"'\f _.,,(:'I:umbcr of Violations COS:__'r ...-r'r.....l............"----
,,~Compliance Status:Out =not incompliance IN =in compliance -not observed NA =nol apphcable COS =correcled on sIte R =repeal VIolatIOn
Mark the appropriate points in the OUT box for each numbered item Mark ../lcckmark in "nnronriale box for 1;1;.NO.NA.COS Mark an asterisk'*.in annronriatc box for R
Priority Items (3 Points)violations Re uire immediate Correctil'e Action IlOttO exceed 3 dal's
T~'CORE
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UNO A 0
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Time and Temperature ror Food Safe!)'
(F =degrees Fahrenheit)Employee Health
Comulianee Status
I,Proper cooling time and temperature
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2.Proper Cold Holding tempcrature(41 OF!45°F)
3,Proner Hot Holdin~tcmnerature(135°F)
j 7 4,Proper cooking time and temoerature
5,Proper reheating procedure for hot holding (165°F in 2
Hours)
6,Time as a Public Health Control;Drocedures &records
Approved Source
7,Food and ice obtained from approved source;Food in
good condition.safe.and unadulterated;parasite
destruction
I 8,Food Recei,ed at proper temperature
7'Protection from Contamination
9,Food Separated &protected,prevented during food
prenaration.stora~e.display.and tasting
7 IXFood contac~rf¢ancf'l;l.eturnartleff:Cleal'ed and
j Sanitized at '-,ro ppm/t~1DCralUh.M .P~""'"~
II,Proper disposition ~umed,pre,iously served or
reconditioned
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Priority Foundation Items (2 Points violations Relllire Corrective Actioll wilhill 10 dal's
Cumulianee Status
RRoIN:>C
lJ N 0 A 0
T S
I 12,Management,food employees and conditional employees:
knowledQc,resoonsibilitics.and reporting
/13.Proper use of restriction and exclusion;No discharge from
eves.nose,and mouth
Preventim,Contamination bv Hands
14.Hands cleaned and properlv washed/Gloves used properlvvIS,No bare hand contact with ready to eat foods or approved
alternate mcthod orooerlv followed (APPROVED Y N )
.Hi!!hlv SusceDtible PODulations
16,Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
/Chemicals
17,Food additives;approved and properly stored;Washing Fruits
&Vegetables
18,Toxic substances pronerlv identified,stored and used
Water/Plumbing/
19,Water from approved source;Plumbing installed:proper
back flow device
)20,Approved Sewage/Wastewater Disposal System,proper
disposal
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21.Person in charge present.demonstration of kno\vlcdg~.
and perlonn duties/Certified Food Manager (CF:VI)
R 0 INN C
Demonstration of Knowledge/Personnel UNO A 0 Food Temperature ControU Identir;"ali6n
T S
27,Proper cooling mcthou u,_~'EqU';"lient Adequate to
Maintain Product Temperature
26,Posting of Consumer Advisorics:rail'or under cooked )33,Warewashing Facilities:installed,maintained.used/
foods (Disclosure/ReminderlBufTet Plate)/Allemen Label Service sink or curb cleaning facility provided
22.Food Handler'no unauthorized oersons!ner,onnel
Safe W:lter,Recordkeeping and Food Package
Labelill"
1/23.Hot and Cold Water available;adequate pressure,safe
7 2-1,Required records available (shel"tock tags;parasite
destruction):Packa~ed Food labeled
Conrormance with Approved Procedures
25,Compliance with Variance.Specialized Process.and
HACCP pian;Variance obtained for specialiLed
processinf!methods:manufacturer instructions
Consumer Advisory
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I 28,Proner Date Marking and disoosition
29,Thermometers provided.accurate,and calibrated;Chemical!
Thermal test stripsI
Permit Requir'el\Jent"Prerequls'te for Operation
)30,Food EstabIiSh~'pen~i~frre t~l9>1-~
Utens~,EquIpment:anll V'en'iriiig
J 31,Adequate handwashing facilities:Accessible and properly
supplied.used
J 32,Food and Non-Iood Contact surfaces cleanable.properly
designed,constructed.and used
Pre,'ention of Food Contamination R
Core Items (I Point)Violations Real/ire Corrective Action Not to Exceed 90 Dal's or Ne.'Ctinsl1ectioll.Whichel'er Comes First
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34.No Evidence 0f Ins~ct contamination.rodenllother
animals
35.Personal Ckanliness/eatin~.drinkill!!or tobacco use
36.Wipinl[Cloths;properlv used and stored
37,Environmclllal contamination
3~.ApprOl ed th'lII in~method
Proper Usc of Utensils
39,LJtensib,equipmclll.&linens:propcrly used.stored,
dried.&handled/In use utensils;Drooerly used
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40,Single-service &single-use articles;properly stored
and u<;ed
Title:Person In Charge/OwnerRecciYedby:./\/\•~,..,\1('.(l'1/,·AI 1A 0
(si!!l1ature)If 1KV \llli -(Dt .UI (1 (A
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Food Identification
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41.0riginal container labeling (Bulk Food)
Phvsical Facilities
42,Non-Food Contact surfaces clean
43,Adeauate ventilation and li~hting;desi~llated areas u,ed
44.Garbage and Refuse Droocrlv disposed;f[lcilities maintained
45,Phvsical facilities installed.maintained,and clean
4(1,Toilet Facilities;properly constructed.supplied.and clean
47.Other Violations
Inspectgff Id I I
rsi"natuJ,)~'Y\M IY:\
Form EH~1cJ 09-2015)v 1-l -~
Pri¢Business Email:
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STDI:\IO~S FRWY.,R:V1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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TEMPERATURE OBSERVATIONS ("""'l
It~m/Location Temp Item/Location Temp Item/Location Temp
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OBSERVATIONS 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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Received by:~I~---Print:A+vI1..t II\\..YlYi1lr1 I Title:Person In Charge/Owner
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),Samples:Y N #collected
Fo~-.-...;;.;;Jvised 09-2015)l -