HomeMy WebLinkAboutBELOW 40 POKE 2019.08.15Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STOI.\IO:\S FRWY.,R\I 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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License Permit,"<;("(.(''AJ &7 I
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Ri"Category Paue I of _<-'-o _
Purnt <e of Ins Jection:I I I-Comoliance t.../j 2-Routinf.'I 1J::'Field Investigation I I 4-Visit I I 5-0ther TOTAL/SCORE
EStabi!S~\~!)C:_')(_r6:(O l-Lt ~I Contact Owner ;\ame:
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*:"urnber of Repeat \-iolations:__,),f :"urnber of \'iolations COS:--
Physic
.g~r~~'4--fI \\(L0J+I Crt~~u;):.t<I·~l~~ir ~o~ltT)\I
Follow-up:Yes l1\'0 (circle one)
-Compliance Stlltus:Out =nol in compliance Ii\"=in compl~~:\O =not obsened :"iA =not apphcable COS:corrected on site R =repeat vio~
Mark the annronriate points in the OUT box for each nurnb<red item \1"v"a checkrnar,in aDtlHlnriate box lor 1:'\.\;0_;>;A.COS Mark an asteri,k'*.in annronriale box lor R
Priority Items (3 Points)violations Re'lI/ire Immediate Correclil"e Action not to exceed 3 days
Cornnli:tnce Status Comlliiance Statu,
0 I :>:>r Time and Temperature for Food Safety R ()I N "C RUN0A01.."(),\I)Employee HeallhTVS(F =degrees Fahrenheit)T /~V I.Proper cooling time and temperature 1/12."Ianagement,lood employees and conditional employees:
'"'knOll ledge.responsibilities.and reporting~
./1/)/2.Proper Cold Holding temperatUrC(41 OF'-15°F)V 13.Proper use of restriction and exclusion:No discharge fi'omVeve~,nose,and mouth~v 3.Propcr Hot Holding temperature(135°F)/Preventin!!Contamination b,·Hands
.....v /4.Proper cookin~time and temperature V J 1-1.Hanels c1eancel and properly washed/Gloves used nronerlv
./V 5.Proper reheating procedure for hot holding (165'F in 2 Ivr 15.No bare hand contact with ready to eat foods or appro\ed~Hours)alternate method properlv folloll·ed (APPROVED y N )...v 6.Time as a Public Health Control:procedures 8:.records ./Hil!hlv Suscelltible POilUlations
Appro-ed Source --Y 16.Pasteurized foods uscd:prohibited food not offered
Pasteurized eees used when required
....V 7.Food and ice obtained from appro\ed source:Food in
good condition.safe.and unadulterated:parasite Chemicalsydestruction
/'8.Food Rcceived at proper temperature l'17.Food additives;apprOlwl and properly stored;Washing Fntits
&Vet:!ctablcs
Protection from Contamination A 18.Toxic substances properlv idenltlied.stored and used
/V 9.Food Separated &protected,prevented during food Water/Plumbing
preparation,storage.display,and tasting
/
V 10.Food contact ~~anil RnClables~Cleaned ;;nd i ",.-19.Water from approved source;Plumbing installed:proper
Sanitized at .'pom/teln t~i ,'t1n V(.~)backllow devicc
1/
17 II.Proper disposition~necf.previously served or ,.....'-'20.Appro\cd Sewage/Wastewater Disposal System.proper
./reconditioncd disposal
Priority Foundation Items (2 Points violatiuns Rc~lIire Corrective Actioll with ill 10 days
0 I N :>c R 0 I ""C Ru01.>0 Demonstration of Knowledgl'/Personnel t:;..0 A 0 Food Temperature Controll IdentifkationTST-S
.vy ~erson in charge prest:nt.demonstration oCknowledge,.,;1/27.Proper cooling method used:Equipment Adcquate to
~and oerform duties!Certilied Food "Iana~er (CFNI)Nlaintain Product Temperature,22.Food Handler!no unauthori7cd persons/per50nncl 7 ./28.Proper Date ~·Iarking and disposition
Safe Water.Recordkecping and Food Package 1/29.Thcrmometers provided,accurate.and calibrat<d:Chemical!t Labelirl2 /Thermal test strips
//?'Hot and Cold Water mailable:adequate prcs>ure.safe Permit RcquiremenJ,Prerequisite for Operation-o-
J ~V 24_Required records available (shellstock tags:parasite J/I 30.FOOdIEfY>liSltn'§HiP1-rre (9\rr"4&Valid)destruction):Packaged Food labeled
IIfy Conformance with Approved Procedures /Utensils,Equipment,and "cnding
25.Compliance with Variance,Speciahzed Process.and ",V 31.Adequate hand\\ashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized V supplied.usedDrocessinumethods;manufacturer instructions ...
Con,umcr Advisory ,."V 32.Food and 0ion-food Contact surnlces cleanable.properly
designed.constructed.and usedy26.Posting or Consumer Ad\isoncs:rm\or under cooked V 33.Warcllashing Facilities:installed,maintained.used,
foods (Disclosure Reminder'BulTet Plat")'Allenrcn Lahel /Scn ice ,ink or curb cleaning facilitv pro\ided
Core Items (I Point)JliultlliOIlSReqllire Corrective Actioll .'vOIro Exceed 90 Days or !\'exlillsoectimr ,Wlriclrel'er Comes First
0 I N :.;e-n ()I ~;..C RN0A°Prevention of Food Contamination t::.;0 "0 Food IdentificationT.S T l..-sV34.;-';0 E\idence of In"cct comamination.rodent other ..V 41.0riginal container labeling (Bulk Food)",-I.-animals_.....,.-/'"35.Personal Clcanlinessleatinu.drinking or tobacco use ./Phvsical Facilities•..~36.Wiping Cloths:properly used and stored ;..../-I".:-':on-Fooci Contact surfaces clean
./I..-37_Environmental contaminatiQn f /I~-13.Adequate \entilation and liuhtin2:designated areas used....3X.Approwd thall inu method n L'\i ~..\\V,-I t-..-/(./-1-1.Garbage and Refuse properlv disposed:lacilities matlltaincd
Proncr Use oTUtensib ./45.Phvsical facilities in'tJllcd.maintained.and clean
,...J.-.-39.Lilel1~ils,~quipl11cnt.&linens:properly u~cd.stored./46.Toilel Facilities:properly con,tructed.supplied.and clean
1-dried.&handled![n use utensils:properlv used
,1/40.Single-ser\ice &single-use articles:propcrly stored 47.Other Violations
and uscd _
Received by:,~/~/-;711 J-,'1..--1 Print:.rr"I /j l-t Tit[e:Person In Charge/Owner
(signature)"'""/)r?1 /
Inspec,~~''F ,('~,,+h-n 70 Print:BlJsin("~~Email:
(signal<1 e)II V\\t,,-7'\._
Form EH-~~.~\",::::-09-2015)I ,J
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'-i.ST[:\I,\lO\S FRWY.,R.\-1607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
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TEMPERATURE OBSERVATIONS I
Item/Location Temp Item/Location Temp Item/Location Temp
,.n 1 111 /7 ~,-,"--'
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OBSER\'AnONS A;\'O CORRECTIVE ACTIONS
Item AN INSPECTION OF YOljR ESTABLISHMENT lIAS BEE!'i MADE.YOUR ATTE:-JTION IS DIRECTED TO THE CONDmONS OBSERVED AND
Number NOTED BELOW:
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Received by:Ntlt!';J -+111 Print:()Ai 1/),;:/._Title:Person In Charge/Owner
(signature)-~
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(signatur ,j Samples:Y ]\I #collected
Form EH-06 (Revised 09-2015)-\--.)