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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 i ----. 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 R 0 t ,,C r .'0[..>'0 T S "V , I,Y J vfvr -{ - -'1 A ,~r /'V / o IN'C l:NQlAO. T /Sv II "-. 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 1/ 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 ., /) 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 o I 'i /'C l"'Il'AO~T~__~~~~__+-s~~~ /;2 I.P~rson In charge present.demonstration of kno\\ledge, and perform dutiesl Certified Food i\lana~cr (CF\l) I{ Priority Foundation Items (2 Points)violations Re~/lire Corrective Actio"withill 10 days Food Temperature Controi/ldentiflc:ttionDemonstrationofKnowledgelPersonnel 0 I ~ l ~0 T ).1 '"/1/ ,tr v'VII J II II , A c os 27.Proper cooling method used:Equipmcnt Adequate to Maintain Product Temoerature R 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 ()I ;o.!,( l:1'1 o ""A 0 T 1/:s V / i'/'/ '1/ 11/ / V V 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) R 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....---,-. /' "/ /r/ -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) I -----I'//\\.~-~....._'-~-,~..;--- IIJ 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 ",\A'j ES(rSI.llm~li:-tP\h 1l0l1;;tcal to'er ~)~~vi '11~~tY!Statt.tv~)1}_j lrnse/pennit #I Pa&-cfl.,_-',J)IJjf ."R - TEMPERATURE OBSERVATIONS -\ Item/Location Temp Item/Location Temp Item/Location Temp '" I i -._--_r i i ')I ,I I I . ,v/).'1 Y (_'()Jf"(1/"hi )v \-I(-'((V)t)\(;1 L I ;-~I I I IYi /1 ~Ul\lnl\l )'11"uCh (1-(,I _~\'-1 I '""-'V "'-I'- -~,\\'\I J :'\, ~] OBSERVATIONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN :'vIADE.YOUR ATTE"ITION IS DIRECTED TO THE CONDITIO S OBSERVED AND Number OTE~9W: __1.jl""Vl~~re~1w.•...•l ~-. J h ...·,''''I'~rl-t-Ml n/J 1/(l1,~1/(:1 I~I Ti \1 -(If),(,i)L )r ~-~t·;'-r j"'l--y'J (r\.'Y"'('('~~-i )e,v if If"G,\q~I 1-).+\1 -rK\1\1\U lG f- Idlr;l (0'~a -- ~I I \,1 . I i/rVlt STJL{"c ()/';I(\)A /~A/:3 (j()7~,1)'l/1-yJ /'J J' r', 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 '._j