HomeMy WebLinkAboutROLY POLY 2019.07.18-~,Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 :'<i.STE:VLVIO:'iS FRWY .•R:vt 607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
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Da~I~11_oI1ime in:I Time out:/I License/Permit ;ICC:)\~'-()DDG <)07~1r Type I Risk Category Paoe I 01'_'--L0-b _
Purpose oLW meclion:I ~ompliance I /I 2-Routine I 13-Field Investigation I I 4-Visit I I 5-0ther TOTAL/SCORE
Estflll1isht~\J ('
lli'lll .~
I Contact/Owner Name:
I
*,,",umberof Repeat Violations:__/'~~\-./:-iumber of Violations COS:--
Physical Ad~~'U~r1(L1~~routy~v\I d ~\1~~'.lk~L()~I Follow-up:Ves
No (circle one)
.•.•..Compllince Status:ou\,;:no~to;Pliance IN =incompliance Not notob~erved NA=not applicable COS =corrected on site R =repeat viOI~
Mark the aoorooriate ooints in the OUT box forea umbered item Mark'./.a eckmarkin aooronriate box for IN.NO.NA.COS Markan asterisk'*.inaoorooriate boxfor R
Priority Items (3 Points)violations Re,uire Immediate Corrective Action not to exceed 3 days
Comnliance Status Comnliance Status
0 I N N C Time and Temperature for Food Safety R 0 I N N C R
U N 0[/0 U ,'1/I?A 0 Employee HealthTS(F =degrees Fahrenheit)T S
'V V I.Proper cooling time and temperature I 12.Management,food employees and conditional employees;~knowledge.resoonsibilities.and reporting
~V 2.Proper Cold Holding temperature{41°F/45°F)/13.Proper use of restriction and exclusion:No discharge from
./eves.nose.and mouth
v //3.Proner Hot HoldinQtemperature(135°F)I Preventing Contamination b}'Hands7./4.Proper cooking time and temperature /14.Hands cleaned and prooerly washedl Gloves used prooeriv
//5.Proper reheating procedure forhot holding (165°F in 2 /15,No bare hand contact with ready to eat foods or approved
Hours)altcrnate method properly followed (APPROVED Y N )
j 6.Time as a Public Health Control:procedures &records HighlV Susceptible Populations
Approved Source ,Y 16.Pasteurized foods used:prohibited food not offered~Pasteurized eegs used when requiredV7.Food and ice obtained fi-omapproved source:Food in
//good condition.safe.and unadulterated:parasite Chemicals
destruction /
I~8.Food Recei,ed at proper temperature I 17.Food additives;approved and properly stored;Washing Fruits
&VeQetables
I Protection from Contamination /18.Toxic substances orooerly identified.stored and used,,;if 9.Food Separated &protected,prevented during food Waterl Plumbing
oreoaration.storage.display.and tasting I
J 10.Food contact sur~and Retl:t,~es ;Cleaned and I J 19,Water Ii-omapproved source;Plumbing installed;properSanitizedat,,I,/tJ.,,,,':d,,,u backflow device
1/II,Proper dispositiOilofreturned.prt!Viouslyser\'ed or ,Y 20.Approved Sewage/Wastewater Disposal System,properI""reconditioned disposal
Priority Foundation Items (2 Points violations Re<uire Corrective Action within 10 dal's
0 I N N C R 0 I N N C RUN0[/0 Demonstration of Knowledgel Personnel U N I/O A 0 Food Temperature ControV IdentificationTsTSJ
f.,17 21.Person in charge present.dcmonstration of knowledge./11.7.Proper cooling method used;Equipment Adequate toI....-...-and perform dutiesl Certified Food Manager (CFl'vl)Maintain Product Temperature•....~2,Food Handlerl no unauthorized personsl personnel "J,_"28.Proper Date Marking and disoosition
Safe Water.Recordkeeping and Food Package ~29.Thel1l10meters provided.accurate.and calibrated;Chemicall-Labeling J Thermal test strips..)...•23.Hot and Cold Water available:adequate pressure.safe /Permit Requiremf,t,Prere ~uisite for Operation
.....V 24.Required records available (shellstock tags:parasite v(30.Food Establi~fe~I(C ~A~~)destruction):Packaged Food labeled
Conformance with Approved Procedures Utensils,tquipmenl and\'endi~g
125.Compliance with Variance.Specialized Process.and 31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized ....•
orocessing methods:manufacturer instructions supplied.used
Consumer Advisory .1 j 32.Food and Non-food Contact surfaces cleanable.properly
designed.constructed.and used
1-~6.Posting of Consumer Advisories:raw or under cooked /33.Warewashing Facilities:installed,maintained,usedl
foods (Disclosure!ReminderlButret Plate)1Allergen Label Service sink or curb cleaning facility provided
Core Items (I Point)Violations Require Corrective Action Not to Excud 90 Dal's or N~xl Inspection.Whichet'er Comes First
0 I N N C R ()I N N C RUN0A0PreventionofFoodContaminationUN0A0FoodIdentificationTsTSV34.No EVid~of Insect contamiuation.rodent/other /
V 41.0riginal container labeling (Bulk Food)L-animals [')v,_"....j....-\,"':.•...I~35.Personal Cleanlincss/eatinu.drinking or tobacco use Physical Facilities,,-36.Wioing Cloths;properly used and stored /'4~.Non-Food Contact surt:1cesclean.,1-17.Environmental contamination '"43,Adequate ventilation and lighting:designated areas uscd"'~3R.ADPrO\ed tha\\ing method .•.44.Garbage and Refuse properly disposed:facilities maintained
Proper Use of Utensils ..•.45.Physical lacilities installed.maintained.and clean1/39.Utensils.equipment.&linens:properly used.stored.......v 46.Toilet Facilities:properly constructed.supplied.and clean.dried.&handledl In use utensils:properly used__'-"40.Single-service &single-use articles;properly stored 47.Other Violations
I and used ~
Received by:be IY::.D----tJJ Print:W..{V\_(k 1$...~l{U Title:Person In Charge!Owner,
(signature)
Inspected b~V1<lI'~N h 11..L ,y?('Print:_)Business Email:
(signature),Yl--r 'I I/~/
Form EH-06(ReJ'ised 09-2015)--
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STnnlONS FR\VY.,R:Y1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YO R ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
ul Title:Person In Charge/Owner
Sam Ies:Y N #collected