HomeMy WebLinkAboutMARKET, THE 2019.07.30Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
23771\.STE,\HIO:\,S FRWY.,R\1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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I Licensc/permi!7_{.r Ir~I nIl z_\_/1t.1s~I
Risk Category Page _,_of -C-
Pur~bse of InJpection:I J I-Compliance I 1..-1"2-Routine I J 3-Field Investigation I I 4-Visit I I SoOther TOT~ORE
Establishment rr;ll;:
I
Contact/O,,'iier al11c:-.11.,*:\umiJer of Repeat Violation"--:0)~(.(I Li {t-,.:'1 1 1 ,.,\.(,./~'e~f Violations COS:__,f
PhY~i~\d~e(.:-\-J.lr-/'I txc,O)r:y~I~J +C~tf}~oL~:~~I -Follow-up:Yes\No (circle one)
.Compli~~~s~Out =nol in compliance IN =in complian~<:",0'=-notobserved NA =nOIapplicable COS =correctedon site R=repeal violati~Mark lhe appropriate points in ,e OUT box for eachnumbered item Mark'acheckmarkinappropriate boxfor1;\"NO.NA.COS Mark an asterisk'*.inappropriate boxfor R
Priority Items (3 Points)violations Re7uire Immediute CorreL·tive Action "ot 10e.-.::ceed3 dav.~
Compliance Status Compliance Status
0 I N N C Time and Temperature for food Safety R 0 I N N C RUN0l/0 u ;II 0 A 0 Employee HealthTS(F =degrees Fahrenheit)T SV1.Proper cooling time and temperature ,-12.Management,food employees and conditional employees:
"-knowledge,responsibilities,and reportino
/V/2.Proper Cold Holding temperature(41 of/45°F)/13.Proper use of restriction and exclusion;Nodischarge fromveyes.nose.and mouth
,I'/3.Proper Hot Holding temperature(135°F)Preventin2 Contamination by Hands
'h//4.Proper cooking time and temperature /"14.Hands cleaned and properly washed/Gloves used properlyVV5.Proper reheating procedure for hot holding (165°F in2 }'IS.No bare hand contact with ready to eat foods or approved/....Hours)alternate method properlv followed (APPROVED Y N )./6.Time as a Public Health Control:procedures &records Hil!hlv Susceptible Populations
/Approved Source {16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
--;V Food and ice obtained li'olll approved source:Food in
_".t._v \,I good condition,safe.and unadulterated:parasite ChemicalsIdestruction-V 8.Food Received at proper temperature 1 17.Food additives:approved and properly stored;Washing Fruits..,-
&Vegetables
/Protection from Contamination -1 18.Toxic substances properlv identified.stored and used
'./9.Food Separated &protected,prevented during food Water/Plumbing/preparation,storage.displa'Wal1dtasting
'/10,Food contact surfac~~~urnable'!..:..qean~d and •...19.Water from approved source:Plumbing installed:proper
Sanitized at er9tur~'I r :'1 /backtlow device
IV II.Proper disposition of returned,previously served or l/20.Approved Sewage/Wastewater Disposal System,properreconditioneddisposal
Priority Foundation Items (2 Points violations Re,lIire Corrective Action withill 10 days
0 I N N C R 0 I N Ii C RUN0A0DemonstrationofKnowledge/Personnel U N 0 A 0 food Temperature Control!IdentificationTy'T 1/S21.Person in charge present,demonstration of knowledge.'"27.Proper cooling method used;Equipment Adequate toVVandperformduties/Certified Food Manager (CFM)Maintain Product Temperature,/22.Food Handler/no unauthorized persons!personnel ./28.ProDer Date Marking and disposition
/
Safe Water,Recordkeeping and food Package IV 29.Thermometers provided.accurate,and calibrated;Chemical/
Labeling Thermal test strips
V 1/23.Hot and Cold Water available;adequate pressure,safe Permit Requ,iremen •PrereqtYsite for Operation--.I ~4.Required records available (shellstock tags:parasite I~30.Food EstabIiSh'l1~Pf~(Fur/el~c:.':Ji1)CIdestruction):Packaged Food labeled
I Conformance with Approved Procedures Utensils,F1!uipment.and Vending
f ~5.Compliance with Variance,Specialized Process,and ./31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialiLed supplied.usedproccssingmethods;manufacturer instructions
/Consu mer Advisory'J 32.Food and Non-food Contact surfaces cleanable,properly
designed.constructed.and used
I'26.Posting of Consumer Advisories:raw or under cooked !33.Warewashing Facilities:installed,maintained,used/foods (Disclosure/Reminder/BufTet Plate)!Allemen Lahel Service sink or curb cleaning facility provided
Core Items (I Point)ViolutiotlS Require Corrective Actioll Not to Exceed 90 Days or Nextlnspectioll.JJlllichel'er Comes First
0 I N N C R 0 I N N C RUN0A0PreventionoffoodContaminationUN0A0FoodIdentificationT,-S T s
,/"34.No Evidence of Insect contamination.rodent/other /41.0riginal container labeling (Bulk Food)./.animals
.//35,Personal Cleanliness!eating.drinking or tobacco use /Phvsical facilitiesJ--36.Wiping Cloths:properly used and stored 42.Non-Food Contact surt:lees clean../37.En\iron mental contamination ,~43.Adequate \entilation and liullling:designated area,used--,-3X.ApprO\ed thawinu method ,/4-1.Garbage and Refuse properly disposed:facilities maintained_"Proper Use of Utensils ",.45.Physical facilities installed,maintained.and clean,/39.Utensils.equipment.&linens;properly used.stored,,-46.Toilet Facilities:properly constructed.supplied.and clean./v dried.&handled!In use utensils:properly used.-4().Single-service &single-use articles:properly stored 47.Other Violations
and used ~
Received by:~1 (\.""lJ''(\__,J Print:
(,(l ~~'--1 [1'(.,,~h r::J (-{d Title:Person In Charge/Owner(signature)f(~II r-I/r r,,-~~Iln(~..~(.'__~
Inspected by:
Ir III ),1L7~~t"f-rr-4-(..~-\Print:Business Email:(~~f"
ForrrF~H-a6(Rev sed 09-2015)--._--J
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
23771\.STE:'\J:\IO:'llS FRWV .•R:V1607.DALLAS.TX 75207 21-4-819-2115 FAX:214-819-2868
Esta\k'ne~1c 1~k \.t-I PhYSiC~Tr T)j~,.~.+I CitTtatL I I~l L ~i I)~c~:ls:R3t #~L I Page _L cf_L •..
TEMPEIJ'ATURE OBSERVATION'S -~
Item/Location Temp Item/Location Temp item/Location TempIIIIl.,,
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OBSERV AT10NS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberOTEDBELOW:
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Received Y'f~U(.t f~(c~d-r:\(i,'{~-.Print:V(it"t j)"l,L '/_j,~.Ii (,'Ie ,Title:Person In Charge/Owner(signaturej
InsP~Xd tY'I (.~'"--y Print:(SiJ;,at 0)l·)/I.).llll--i/,/r Samples:Y N #collectedForm'EJ1l.06 Revised 09-2015))