HomeMy WebLinkAboutBRADFIELD ELEMENTARY 2019.08.20e al 00 S a IS men nspec IOn epor ',)1Z~>I I,n I2377\.STDI.\IO\S FRWY.,R;\I 607,DALLAS.TX 75207 21.t-HI9-21IS FAX:21.t-8It2!rt;j Ali
D~'20 ·11t;1~lTime out:I
Licensei Pennit ti I Esl.T,pe 17tegor
)Irj/~
Pumos of InSD 'ctioll:I I I-Compliance I I 2-Rnutine I 3-Fil'ld IlIvcsti!!ation I 1 .t-\'isit F71 S-Othrr TO~CO RE
Establls l111C~1~r/'yV.t~(,-:;;1(1 Pl 1\~c~n::~~t.~'~ttr\a!l1c/l \
*'\;umhcr of I{,cprat Violations:__110 '\
./"umher of\,iolatiolls COS:--,
Physical Ad~~'ess:~1-.(1.
,~~,'~,'tity count~\v~l ~iVCr\~):~ol~ts70\~lrYup:\~l
,._:\~li'j ,_::::j_l.,1-t\.\~t;J~\,1'
cirtte;,!,!.,":-)
,I:"=in c~mrl~:"0 =not ob,cf'ed
R =repeat v~ion /
Compliance Status:Out -not in complial1l:e
i\A =not applicable COS =corrected on site
Mark the atJPronriate pomts In the Ot:T box for each numbcreJ item
Mark ..".a chet~mar~in approoriatc bo~for I".'1(0.~A.COS Mark an asterisk'*.in annronriate box for R
Priority Items (3 Points)violatiolls Re "ire IlIImediate Correctil'l!,4ctioll 1I0ttO exceed 3 days
ConllJliance SllItus
Comnliance Status
0 (:-I '\('Time and Temperature for Food Safety
Il 0 I :>i '\('
R
t':-I 0 A 0
r ,0 A 0 Employee Health
T /'s (F =degrees Fahrenheit)T .I S
~V I,Proper cooling lime and temperature /v 12.iVlanagemcnt,food employecs and conditional employees:
'v ,-
knowledgc.responsibilities.and reoorting
'-/"V 2.Proper Cold Holding tempcra!llre(-I Iof 45'F)",Y
13.Proper usc of rcstriction and exclusion:No discharge Irom
1.//
eVCS.nose.and mouth
.,1/3.Prooer Hot Holding temoerature(135'F)
Preventing Contamination by Hands
../1/-I.Proper cookin!!time and tempera !lire 1/T/1-1.Hands cleaned and nronerly washed;Gloves used propcrlv
./t/LA S.Proper reheating procedure for hot holding (165'F in 2 y 15.1'\0 bare hand contact with ready to cat foods or approved
~Hours)
1_,alternate method prooerlv followed (APPROVED y N )
,"6.Time as a Public Hcalth Control:proccdure'&records /Hil!hlv SUscc(>tible Populations
Approved Source f 16.Pastcurized foods used;prohibited food not offcred
.J#
Pasteurized e!.!(!sused when required
,J/-7.Food and Ice obtained from appro,ed source:Food til
good conditiOIl.safe.and unadultcrated~parasite
Chemicals
/'dc:-,tructi~)n
./
,V 8.Food Recei,ed at proper temperature l'17.Food additivcs;appro'cd and properly stored:Washing Fruits
_,./&Vegetables
./Protection from Contamination '1 18.Toxic substanccs properlv identitied.stored and uscd
./9.Food Separated &protected,pre'ented during food
Waterl Plumbing
I \/oreoaration.storage.disola\'.and tasting
,
,1/10 Food contact ,uetl:~1~~~13bIcS :~a~~T\1.1'19.Water Irom approved source;Plumbing installed;proper
Samll7ed at Jtultel1l 'rature l'I \\\Ii'f\./,/backliolV device
•..."'/
II.Proper disposition ofretut11ed.previously served or /20.Approved Sewage/Wastewater Disposal System.proper
reconditioned
disposal
Priority Foundation Items (2 Points violatiolls Re.lIire Corrective Actioll IVithill 10 days
0 (:-'\('
R 0 (:-I '\C
R
t':-I 0 A 0 Dcmonstration of Knowledgel Personnel l.:-I 0 A 0 Food Temperature ControV Idcntification
T S
T ./S
L.
21.Persoll in charge present.demonstration of knowledge.,/
27.Proper cooling method used;Equipment Adequate to
-and oerform dutiesl Certified Food ~Iana!!er (CF~I)
f'-laintain Product Temperature
/22.Food Handleri no unauthori/ed ocrsollS oersonnel /2S.Proper Date ~Iarking and disoosition
Safe Water,Recordkeeping and Food Package V 29.Thermometcrs provided.accurate.and calibratcd:Chemical!
Labeling
./Thermal lest strips
--I..?'Hot and Cold \Vater a,·ailable:adequate pressure.safe
I'Pe~Requi 'enl"nt,Pre 'equisitc for Operation ~
V 24.Required records availablc (shelislOck tags:parasite 30/~Od Esta~~hm i,kermir(r~~t&~Ip JVIVII'1 L---
,...-deqrllction):Packaged Food laheled
r{
/'Conformancc with Appro\Cd Procedures "l ;ttensi s,Equipmct t,and \'c,,1i'ing
Tl
25.Compliance with Variance.Specialized Process.and V '-..
1-IACel'pian:Variance obtained for specialiLed /
31.Adequate handwashing facilities:Accessible and properly
proccssiJ1!!t1lcthod~:manufacturer instructions
,suppl ied.used
V Consumer Ad,isory /3~,Food and ~on,food Contact surfaces cleanable.properly
V designed.constructed.and used
._,r 26,Posting of Consumer Ad,isorie,;rail or under cooked 1/33.\Vare\\,3shing Facilities:installed.maintaint:d,used/
fOlld~(Disclosure/Reminder'Buffct Plate)!Aller!.!cn Lahel
Sef\ice sink or curb cleanin"facility nrovidcd
Core Items (I Point)
Violatiolls Reqllire Corrective Actioll Not to Exceed 90 Da}'s or Next Illspectioll ,Wilicilever Comes Fir~t
0 I :-'\(
R ()t :-I :>i C
R
IJ "00 0 Prenntion of Food Contamination r '\0 .\0 Food Identification
T ~S
T ,S
\I'V 34.No E,idcnce of Insect contamination.rode11l!other ...•V 41 ,Original container labeling (Bulk Food)
r/V ./animab
j 1/35.Personal Cleanliness 'eatinu,drinkinu.or tobacco usc -Phvsical Facilities
1./I.•......36.Wioin!!Cloths:Dronerl"uscd and storcd -42 "on,Food Contact surfaces clean
V L....•••.37 En\irolll11cl1tal contamination
-_-13.Adequate ventilation and lighting:dcsignated areas used
-3X Appro\cd thm\im!method '"4-1.Garhagc and Refu,e oroperlv disoosed:facilities maintained
Proper I:S('of I:tensils ./,45.Ph,sical facilities installed.maintained.and clean
..;V 39.Ltensib.cquipment.&linens:properly used.stored./-16.Totkt Facililtes:properly constructed.supplied.and clean
dried.&handlecl'III use utenSil •..:nrot)crh lI~ed
....V -10.Single-service &single,u,e article,:properly stored
47.Other Viobtiol1::'
and L1sl.!ci '\
Received bV~)..f-),hf.\/i v\)t\\(V D ,C 2 ~"1 PrintC-'(,,/d..1 \,Je \T{t,~(on In Chatt;J\,ner
(signature)\...:
,-'1\\ql ~\-I \I ,(\1('
Inspected b)':
.....-\I<r~,-(\Print:
Business Email:~
(:::.lgnalUrL')/'\_"\\I~~
Form EH,06 (Refseer6~015 '---
\..../I"I ,.'fi'./.Dallas County Health and Human Services -Environmental Health ivision
R t 'I F d E t hI'h t I f R t \