HomeMy WebLinkAboutAMORE RESTAURANT 2019.08.22Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
B77 \.STE:\L\IO\S FR\yY.,lnI607,DAl.l.AS,TX 75207 21.t-819-21IS FAX:21.t-819-Z868
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Purpose oltlnsOt'ction.I r·l-tol1l1Jliallce I I 2-Rolltinc I ]-Fidd ItJ'cs't1!!ation I I 4-Visit I I 5-0ther J70TA-bLSCORE
Mark
-Compliance Status:Out ~nN in cumpliance II\'=in compli3nce ':>01 nnt ob ened N.\=not applicable COS =corrected on site R =repeat 'iolitwn-'"
the appropriate points in the OtT box for each numbered item Mark 'v"a-dhcckmark IIIappropriate box for I':>.I\'O.l\'A.COS Mark all asterisk'*.in appropriate box for R
Coml,liance Status
Priority Items (3 Points)violations Reqllire Immediate Correcti"e Actiollllot to exceed 3 days
RTimeandTemperatureforFood"fety
(F =degrees Fahrenhell)
Comoliallce Status
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I.Proper cooling time and temperature
,Proper Cold Holding temperatllre(-1 IOF 45T)
20.Approved Sewage/Wastewater Disposal System,proper
disposal
3.Proper Hot Holdin£temperature(135'F).'/
5.Proper reheating procedure for hot holding (165°F in 2
Hours)
4.Proper cooking time and temperature
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Employee Health
12.Management,food employees and conditional employecs;
kno\\ledge.responsibilities.and renortin"
13.Proper usc of restriction and exclusion:No discharge from
c\cs.nose,and mouth
Prewntino Contamination by Hands
1-1.Hands cleaned and prooerlv washedl Glm es used properly
15.No bare hand contact with ready to eat foods or approved
alternate method nrol)crlv followcd (APPROVED Y N )
Appro,ed Source
6.Time as a Public Health Control:Drocedurcs &record,
Iv.11/7.Food and ice obtained from appro\cd source:Food in
good condition.sal(-,and lInadlillerat~d:parasite
destruction
Protection from Contamination
J 8.Food Recei,cd at proper temperature
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9.Food Separated &protected.prevented during food
preparation.storat!e,disolay.and tastim!
///10 Food conti!"t su{jrl~and ~tu~ab'J~'c;jl~:~czljll<l
Saniti7ed at -I )(ppm u(,;pera'rrrf{,j!..)'....\)0\'1)/
I II.Proper disposition'orreturned.previousl)servcd or
reconditioned
Hi!!hh Suscentible Ponulations
16.f'asteuriLed foods uscd;prohibited food not offered
PasteuriLed eggs used when reouired
Chemicals
17.Food additi"es:approved and propcrly stored;Washing Fruits
&Ve!!etables
18.Toxic substances orooerlv identitied.stored and used
Waterl Plumbing
19.'Watcr from approved source;Plumbing installed:proper
backtlow de,ice
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/;2 I.P~rson In charge present.demonstration of kno\\ledge,
and perform dutiesl Certified Food i\lana~cr (CF\l)
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Priority Foundation Items (2 Points)violations Re~/lire Corrective Actio"withill 10 days
Food Temperature Controi/ldentiflc:ttionDemonstrationofKnowledgelPersonnel
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27.Proper cooling method used:Equipmcnt Adequate to
Maintain Product Temoerature
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Safe Water,Recordkceping and Food Package
Labelill2
22.Food Handler'no unautilori/ed persons oersonnel
,/23.Hot and Cold Water a\ailable:adequate pressurc.sarc
2-1.Required records availahle (shellslOck tags:parasite
de,truction):Packaged Food labeledI
28.ProDer Date Marking and disposition
29.Thermometers provided.accurate.and calibrated:Chcmical!
Thcrmal test strins _
Permit Requircl1tnt,Prereq¥isite for Operation
Conformance with Approved Procedures
IIrl 25.Compliance with Variance.Specialized Process,and
HACCP pian:Variancc ohtained for speciali/ed
P(C)cessin~methods:manut'lcturer instructions
Utensils.'·Eqnif',"l~nt./and Vcnd;;;g
31.Adequate handwashing facilities:Accessible and properly
supplicd.used
Consu mer Advisory/
26.Posting of Consumer ;\dvlsones:f:1\\or under cooked ,V 33.Warewashing Facilities:installed.maintained,usedl
foods (Di,closure Reminder.Bulret Plate)1 Allergen Label .,Service sink or curh cleanin~facility pro,ided
32.Food and Non-food Contact surfaces cleanable.properly
designcd,constructed.and used
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Pre,enlion of Food Contamination
Core Items (I Point)Violations Require Corn'ctive A(·tion .Yot to Exceed 90 Dol'S or Next I"spectioll •Whicl,e"er Comes First
Food Identification
3-1.;-"0 hidcnee of Ins~ct contamination.rodenllother
animals
.tI.Original container labeling (Bulk Food)
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35.Personal Clean Iiness!catiIH!.drinkinu or tohacco usc
36.\\,ipin~Cloths:DroDerly u;,ecl and storcd
Phvsical Faeilities
42.:-':on-Food Contact surfaces clean
Prop~r l',e of Vtcnsils
37.En\irol1mcntal contamillJti(l1l
3X.Appro,cd tha\\inl!method
39.Ltensils.cquipment.&lincns:properly u>ed.stored.
dried.&handled,In usc utensil>:properlv Lhed
40.Single-sen ice &single-lise articlcs:pr\)perly storcd
and lIsed....---,-.
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-13.Adequate \cntilation and Iil!htin~:desi!!nated areas used
-1.j.Garba~e and Refuse oropcrlv disDoscd:facilities maintained
-15.Phvsical facilities installed.maintained.and clean
-10.Toilet Facilities:properly constructed.supplied.and clean
47.Other Violations
Recciyed by:
(signature)
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Bu~illc~s Email:Print:
Form EH-06 (Re~09-101s)
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDL\10:\S FR\\Y .•R:VI607,DALLAS.TX 75207 21.t-SI9-21IS FAX:ZI.t-SI9-Z868
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TEMPERATURE OBSERVATIONS -\
Item/Location Temp Item/Location Temp Item/Location Temp
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OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN :'vIADE.YOUR ATTE"ITION IS DIRECTED TO THE CONDITIO S OBSERVED AND
Number OTE~9W:
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Receive~&-.~~Prin~=vl FVC\[).v __Title:per(~n Chargel Owner
(si~nature)f'/')'"\
Inspecte;rt\fl'\4 lr ~/(~v1-f1r--f erit)I
(signature)I Samples:Y N #collected
Form EH-06 (~evi ed 09-2015),I
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