HomeMy WebLinkAboutTOM THUMB 2503 2019.07.03Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 :\.STDL\IO:\S mWY.,R:\I 607,DALLAS.TX 75207 214-819-21 IS
FAX:214-819~It.()illtJ
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Date:~3 I~orvi 1Timc out:I License!Permit if 'Y:l(05 I
Est.Type Risk CatJgory ~_kJf-l./
Purpose of nspecl on:I I I-ComDliance (1 2-Routine I 3-Field rrr;\'csti!!ation (I 4-Visit 1(/1 5-0ther TOT AI.LSrORE
Establishment NaI1l~\,y\-f~1 I rY\b~~y;~ne:I *."'umber of Rep"at Violations:__~J./,""umber of Violations COS:--
Physical Address:{I.m I \J \IkV\'\.4 CitYIC~lhV;ill)\)h ~9r.;\:~:J I Follo\\-up:Yes
,'--7 '";-;0 (circle one)
.--pxf./COlllpliance Status:Out =not in compliance IN =in compi"Ice ;\0 =not observed NA =not applicable COS =corrected on site R =repeat violation
Mark the aonronri.,e ooims in the OUT box for each numbered item ,rk ../.n check mark in aooronriate box for 1:\.:'<0.:-IA.COS Mark an asterisk'*.in "oorooriate box for R
Prioritv Items (3 Points)violatiol1S Re7llire Immediate Correctil'l!Action IIOtto exceed 3 days
Comnliance Status Comnliance Status
0 I N S C Time and Temperature for Food Safety R 0 I N S C RUN0A0Ul'0 A 0 Employee HealthTS_,..(F =degrees Fahrenheit)T /SVI.Proper cooling time and temperature '7 I~..\Ianagement.food employees and conditional employees:V .//kno\\ledqe,responsibilities.and reooning
v,,-,V 2.Proper Cold Holding tcmperaturei41 °F/45°F)//13.Proper use of restriction and exclusion:No discharge fi-olll
"eves.nose.and mouth
\..0''/3.Prorcr Hot Holdin~ten1])eraturef 135°F)7 Preventing Contamination by Hands.4,A'roper cooking time and temnerature ./.J 14.Hands cleaned and properly washedl Gloves used nronerl\'
-'~
V 5.Proper reheating procedure for hot holding (165°F in ~
V
!7 15.No bare hand contact with ready to eat foods or approved
Hours)altcrnate method prooerl\'followed (APPROVED Y N )~v 6.Time as a Public Hcalth COlllral:nrocedures &records Highh'Susceptible Ponulations
Approwd Source 1/v 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
1/7.Food and ice obtained from approved source:Food in
./good condition.safe.and unadulterated:parasite Chemicals
\..:/'destruct ion /./8.Food Received at proper temperature --1 17.Food additi"es;approved and properly stored:Washing Fruitsv/&Vegetables;;-Protection from Contamination ......,.18.Toxic substanccs properlv identified.stored and used
\.IV 9.Food Separated &protected,prevented during food Waterl Plumbing
preparation.stora!!e.disolav.and tastin!!
.\..17 10.Food C;t'7.tCl\~,Ys and Ret~es .Cleaned and I /19.Water Ii-OInapproved source;Plumbing installed:proper
-'~Sanitized at onm!temnel ~'"'.w -1.~back flow device
//II.Proper disposition of returned.previously served or II 20.Approved SewagelWastewater Disposal System.proper
reconditioned disnosal
Priority Foundation Items (2 Points violations ReI lIire Corrective Actioll with ill 10 days
0 I N ;0;C R 0 I N ~C RU1'1 0 A 0 Demonstration of Knowledge!Personnel U 1'1 0 A 0 Food Temperature Control!IdentificationT,_S T /S1/~I.Person in charge present,demonstration of knO\\"Iedge./1/27.Proper cooling method used:Equipment Adequate to
/"'V and oerform duties!Certified Food ",Iana!!er (CFM)Maintain Product Tenmerature~22.Food Handler/no unauthorized nersonsl nersonnel /28.Pruper Date Marking and disoosition
,,/
Safe Water',Recordkeeping and Food Package )./29.Thermometers provided,accurate.and calibrated:Chemical!
Labelill!!Thermal test strios
"V'"_,23.Hot and Cold Water available;adequate pressure.safe ./Permit Requir ment,Prtrequisite for Operation
/'~4.Required records available (shellstock tags:parasite 1J71 30.~HP~1~f'(tllid)v destruclion):Packa!!ed Food labeled Food Establish I
Conformance with Approyed Procedures UteAsiI ,EquipJlent,and VendingfV~5.Compliance \\'ith Variance.Specialized Process.and )/31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialized
processing methods:manufacturer instructions supplied.used
Consumer Advisory ./i/
32.Food and Non-food Contact surfaces cleanable.properly
"designed.constructed.and used
~~6.Posting of Consumer Ad,isories:ra\\or under cooked Iv 33.Ware\\'ashing Facilities;installed,maintained.used!
foods IDi,closurelRemindcrlBulfct Platr)!AIlcr~en Label Sen ice sink or curb cleaning facility nrovided
Core Items (I Point)Violflliolls Re{llIire Corrective Actioll Not to Exceed 90 Dal's or Next Insnectioll •Wlric/,el'er Comes First
0 I N S C R 0 I N S C 1/RUNoI.!0 Prevention of Food Contamination U "\I 0 ALf Food IdentificationTsTS1./1/34.No Evidencc of Insect contamination.radc11Ifother ..l/41.0riginal comaincr labeling (Bulk Food)•..'/animals
~7 35.Personal Cleanliness/eatin!'.drinking or tobacco use Physical Facilities
V /"36.WiDin~Cloths:prooerlv used and stored ,/4~.Non-Food Contact surf"ces clean/./37.En\ironmentul contamination ./,~43.Ad~ouate ,entilation and li!!llIing:designated areas used/38.ADDroved th,m int!method "V 44.Garbage and Rcfuse pro]lcrly disnoscd:facilities mailllaincd
.Proner Use of Utensils ?I_,45 .Phl-sical facilities installed.maintained.and clean
1/39.Utensils.equipmelll.&IlIlens:properly used.stored.jV 46.Toilet Facilities:properly constructed.supplied,and clean/dried.&handled!In use utensils:oroncrlv used
/40.Singlc-service &single-use anicles:properly stored 47.Other Violations
and used
Received by:J/'~l -.d._,,-Print:~{'td til 1/10b·dL,t n Title:Penon In Charge/Owner(signature),/I .~c--I C
Inspected bY~ILI~JI~gLl)~j ~
Business Email:
(signature)\--