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HomeMy WebLinkAboutBAKED 2019.08.22Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:'>i.STDI,\IO"S FRWY .•R\1607.[)ALLAS.TX 75207 21.t-819-21IS FAX:21.t-819-2868 /".I ./1 ~1,7 ilrJf{/I Tilll~out:ALiCel1SeJP~rmit ~I Est.Type I Risk C.llcgor,Page _!_or~ PUI'O('e of Insp lction:I I-Compliance I I 2-Routinc I I 3-Fil'ld Investigation I ,4-Visit I I 5-0ther ~L1SCORE Establ bhlll~L~'\I contac,t.O\t~r Name:I *,'timber of Repeat Violations:__It;){.----;-.,\./"umber of Violatiolls COS:-- Physical tre~l(''In\cic i r;I:.roLlntY:~_,I'I.~I Phone:I Follo\\-up:Yes I(~b II :>10 (circle olle)I J~ Compliance Status:Out =not in compliance IN -in complian~e !'iO -~ot observed :>1/\=not applicable CO =corrected on site ~~R =repeat \i asterisk I *.in ,tall:box forMarktheappropnatcpointsintheOCTboxioreachnumbereditemMark'./'a check mark in appropnate box for I",-';0.NA.COS Mark an R Priority Items (3 Points)violations ReI /lire Immediate Correctil'e Actio"lIot til exceed 3 dol'S Complian{"c 5t:HIIS Compliance Status ()I N "C Time and Temperature fol'Food afety R ()I ,"C R U N 0 A 0 L :-0 A 0 Employee Health T S (F =d~grees FahrenheIt)T 1/S ~V 1.Propl!r cooling time and temperature /12.Management.food employees and conditional employces: knowledge.responsibilities.and reporting ..•..V 2.Proper Cold Holding temperature(-IloF -IsoFl /13.Proper use of restriction and exclusion:No discharge Irom /cves.nose.and mouth /3.Proper Hot Holding temperaturc(135'F)Preventing Contamination by Hnnds.........•.•4,Proper cooking time and temperature /1 A l.t .Hand,cleancd and properly washed/Gloves used propcrly I..V 5.Proper reheating procedure for hot holding (165'F in 2 /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 H~alth Control;procedures &records I Hi!!hly Susceptible POilU lations Approved Source 16.Pasteurized foods used:prohibited food not olTered ./Pasteuri7ed eggs used when required ./7.Food and ice obtained from appro\'ed source:Food in ./good condition.safe.and unadulterated:parasite /Chemicals destruction,8.Food Recei\cd at proper temperature /17,Food additives:approved and properly stored:Washing Fnrits &Vegetables ./Protection from Contamination I 18.Toxic substances properly identified.stored and used ./V 9.Food Separated &protected.pre\emed dUring food \\ater/Plumbing preparation.sto"""e.display.and lasting ) :2-IO.Food contac~faces and Returnables:Cleaned and /19.Water irom approved source:Plumbing installed;proper I Sanitized at ppm/temperature back flow device I Vi'11.Proper disposition of returned.previously served or ~O.Approved Sewage/Wastewater Disposal System.proper..•.reconditioned disposal Priority Foundation Items (2 Pointsl violations Re~tlire Corrective ActiolllVithi"10 days 0 I ;'\"C R ()I ""C R L'N 0 A 0 Demonstration of Knowledge/Personnel l :-0 A 0 Food Temperature Control/Identification T ,.JL.~T SI-'--r,./21.Person in charge present.demonstration of kllo\vll?dge,n.Proper cooling method used:Equipmem Adequate to /./and perform duties/Certified Food Manager (CFvl)[I Maintain Product Temperature ./~~Fond Handler no unaUlhori7ed persons,personnel ./~8.Proper Date ~Iarking and disposition Saft'Wllter.Recordkeeping and Food PaCkage /29.Thermometers pro\ided.accurate.and calibrated:Chemical/ /'Labeling Thermal test strips ;...•....~,Hot and Cold Water a\'ailable:adequate pressure.safe /Permit .Ret!l!ifcment,PrereCUlisite for Operation-~. ,/24.Required records a\ailable {shellstoek tags:parasitc L1 3D,Food Establ1(,lrn~rn'it (cui_c{t ''1:~f.•..••destruction I:Packaced Food labeled Conformance"ith Approved Procedures /Uten~i1s,Equipment.and Vending IIj~1/25.Compliance with Variance.Specialized Process.and I 31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance ohtained for specialiLed V supplied.usedprocessingmethods:manufacturer instructions Consumer Advisory /32.Food and Non-food COl1lact surfaces cleanable.properly ./designed.constructed.and used-r'26.Posting of Consumer Ac(\ISmies:raw or under cooked /33.Warewashing Facilities:installed.maintained.used/ foods (Disclosure/Reminder/BuiTet Platell Aller'(en Label I Service sink or curb cleaninQ facilitv pro,ided Core Items (I Point)Vio/miolls Reqllire Correctivt'Actio"Sot III Exceed 90 Days or .\'ext Illspectioll,'~1Iic"el'er Comes First 0 I ;\"t R 0 I N "C R t'"0 A ()Pl'c,'ention of Food Contamination 1.:"0 A 0 Food Idcntificlltion T ••••1--'S T /S t.,.~3-1.:--;0 Evidence of Ins~ct contamination.rodent/other ./41.0riginal container labeling (Bulk FoodlVanimals-./35.Personal CkaniinesslcatilHL drinking or tobacco u~e ,/Ph\'sical Facilities ././36.Wipin~Cloths:properlv u,ed and stored ~4~.:--1on-Food Contact surfaces clean, ,",'....v 37.En\irllnmcl1tal contamination I .•../-13.Adequate \entilation and lighting:desi1!nat~d areas t1sl!d _--3R.Apprm cd tha\\in!!method '"-1-1,Garba(!e and Refuse properly disposed:facilities maintained ....-Prollcr Use of t;tcnsils ./-15.Phv,ical facilities installed.mail1lained.and clean/,39.L:tensils.equipment.&linens:properly used.sLOr~d..••...V -16.Toilet Facilities;properly constructed.supplied.and clean dried.&handled In use utensils:properlv used l 40.Single-service &single-usc articles:propaly stored 47.Olher Violation, and used Reccind by:~,-I I Pr~j)/ /Titlc:Person In Charge/Owner (signature)')IV1 II-/,/V zj /1;t ;jk~J/ Inspected/('/J.\r\L~('(--Vh-11I/.\1'fW1:-~BlIsinc,s Email: {slgmHurcJ .....__."..('\t"-.:\\\1....._j,j Form EH-O~-2015)-,I ~, Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:\STDI\IO:\SFRWY R\1607 DALLAS TX75207 21-'819'115 FAX'21-'81<J2868...-,...,--,----,.--L,--.j /-.7 "/"...-:7 EstallJ~r~lt<j)(/I TYr~(_,)S\,I C(_,(_~-t1~~t~t;:u~~~I Pat_cf~ TEMPERATURE OBSERVATIONS 1 Item/Location Temp Ilem/Location Temp Item/Location Temp OBSER\,ATIO~S AND CORRECTIVE ACTIONS Item AN I SPECTION OF YOUR ESTABLlSf-L'vIENT HAS BEEN MADE.YOCR ATTENTIO;-J IS DIRECTED TO THE CONDITIO S OBSERVED AND Number NOTED BELOW: i \\ ((;I~r p (\')(\i -,I (r:j \(\l\rllAl'~l/V~/}ll:1 b (IITJ"7--7 vL:~c ~I -1...,1 '/~~,::"'\.\.-..Irl ::--tr1--t v '\-t <;1 r1 ~\__L.ir1--T-Y /I II/r",:)n I L('-_\l~,-I \../''\"~/'"'~J ,·~t~\L ')0~<:::(Ji /1 .-llw~_) I ~\\I \I lf~\(()I )\tk('/\I [!_\\/\1-:>~l)b,h1 S'/)I(Ie:I,-I -l_'---' -r. Received by:I'r_-f"'.Print:~Ij;-hl'ill::";;;!Title:Person In Charge/Owner (si1!nature)~-:::i"l-11 :A/l,.--;)/\, Inspected by:-kT"lfY)I\.~()(11t:t-K ~t:,.f-1 , (signature)Samples:Y N #collected ,IFormEH06(Revised 09 2015)