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HomeMy WebLinkAboutCATERING KITCHEN - SMU 2019.08.27Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
1377 :\.STDI\IO~S FRWY .•R\I 607.DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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Date,.1-,~I Time in:I Time out:J License/Permit"I
Esl.Tvpe
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Rbk C~Hegory Page L of ::.L.-
K~
Purpose of l1~lJectiol1:I I I-Comllliallcc I I A'2-Rouline I I 3-Field Invcsti!!atioll I I 4-Visit I I 5-0ther TOTAL/SCORE
EstabliS!i-1Ctlt Name:U,fJfW I cont::?~/Z~~J A/-I/~lJI *'umber of Repeat \,iolati()n~:__r /'\P ,;1--:'~/}
./:"lIlIIber of Violations COS:--
PhYSiCq Add~S:-J;t\1 L'R'l \,LJ I City COV11lY~(~L:*,code:(rp_2°nc M 1.1'!2-)I fullu,,-up:Yes C9'2 .LJ o'j ~w"Il \',.i{:i~"J,-,.~'li-t -~No (circle one)
Compliance Status:Out =not in compliance 1:X =in cOlllpllan~:"0 ~not obsen cd :-IA =no applicable COS =corrected on site R =repeat violation
Mark the appropriate points in the 0 CT box for cach numbered item Mark ,./.a check mark in approortate bo,for I:".:"0.'1A.COS Mark an asterisk'*.in appropriate box for R
Priorit"Items (3 Points)violatiollS Re /lire Immediate Correcti"e Actiol1llot to exceed 3 days
Comuliance Status Cumuli"ncc Status
0 J N "C Time and Temperature for Food afety R 0 t ":-I C R
t:1'1 0 A 0 L ,0 A 0 Employee Health
T S (F =degrees Fahrenheit)T S
I.Proper cooling time and temperature 12.:Ylanagemcnl.food employees and conditional employees;
,~./V knowledge.responsibilities.and reportin"
vii
,Proper Cold Holding temperature(.f IOF .f5°F)13.Proper usc of restriction and exclusion:No discharge from
V eves.nose.and mouth
v'3.Proner Hot Holding temperature(135°F)Preventing Contamination bv Hands
J .f.ProtJer cookinC(time and temperature ,~14.Hands cleaned and orooerlv washed/GIO\'es used properlv
,_..I..-5.Proper reheating procedure for hot holding (165°F in 2
,~
15.No bare hand contact with ready to eat foods or approved
"Hours)alternate method protJerlv followed (APPROVED y N )
'-'v 6.Time as a Public Health Control:procedures &record,HighlV Suscentible Pooulations
Approved Source v{16.Pasteurized foods used;prohibited food not offered
Pasteurized e!!!!s used when reauired
7.Food and ice obtained from approved source:Food in
II good condition.safe.and unadulterated:parasite Chemicals
V destrLH.:tion
:...Y 8.Food Recei,cd at proper temperature 0 17.Food additives:approved and properly stored:Washing Fruits
&Vcgetables
PrOJection from Contamination L.(Ig.Toxie substances properlv identified.stored and used
9.Food Separatcd &protected.prcvented during food 'Water/Plumbing
./nrenaration.storage.display.and tasting
II 10.Food contact surfaces and Returnables:Cleaned and I./~19.Water trom approved source:Plumbing installed:proper
V Saniti7cd at "'.A '\ppm/temperature back flow device
t,.)'"
II.Proper disposition of returned,previously served or
t/
20.Approved Sewage/Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points violatiolls Re~"ire Corrective Actioll withill 10 dOl'S
0 I ""C R ()I :\I "C R
t::\I 0 A 0 Demonstration of Knowledgel Personnel V :\I ()A 0 Food Temperature Control/Identification
T S T s
._...1-'21.PerSOll in charge present.demonstration of kno\\ledge.27.Proper cooling method used:Equipment Adequate to
and oerform duties/Certified Food Mana!!er (CF\-I)J rVlaintain Product Temperature,__v 22.Food Handler/no unauthori7cd persons/ner<onnel ,/2R.Proper Date "larking and disDosition
Safe \\ateI'.Hecordkeeping and Food Package v'29.Thermometers provided.accurate.and calibraled:Chemical/
Labeling Thermal test strips
t..1/'J'Hot and Cold Water a\'ailabk:adequate pressure.safe Permit Requirement,Prerequisite for Operation_0.
n Required records available (shellstock tags:parasite 0 30dsod Establisl!~e£t Pit.'?'it (Curret}~&Valid),JIA de;,truction):Packaged Food labeled n \.••."A 't"..ri _IL
fl
Conformance \\ith Approved Procedures J Utensils,Equipment,and Vendingm25.Compliance with Variance.SpecialiLed Process.and 31.Adequate Itandwashing facilities:Accessible and properly
HACCI'plan:Variance obtained for specialiLcd ./
processin~methods:manufacturer instructions V supplied,used
Consumer Ad\'isory ,y./
32.Food and Non-food Contact surfaces cleanable.properly
designed.constructed.and lIsed
{26.Posting of Consumer Ad,isOt'ies:ra\\'or under cooked 33.Ware\\ashing Facilities:installed.maintained.used/
foods (Disclosure/Reminder'ButTet Plate)!Alhuen Label V Sen ice sink or curb cleaning facility provided
Core Items (I Point)Violatiolls Re(llIire Corrective Actioll fl;ot to Exceed 90 Days ()r Next IlI.mectioll.J~7Iic"e"er Comes First
0 J 1'>"(II 0 I :\I "C R
U N 0 A ()Prevention of Food Contamination r "0 A 0 Food Identification
T s T s
34.~o E\idence of insL'ct contarninalion.rodent,'other 1..)'
41.0riginal container labeling (Bulk Food)
:,..animals,-'35.Personal Cleanliness/eating,drinking or tobacco usc Phvsical Facilities,36.Wioinu Cloths:properlv used and stored u 42.Non-Food Contact surfaces clean
,/37.Em ironmental contamination ,y 43.Adequate,e11lilation and ligllling:designated areas used
t./3R.Anorm ed tha\\in\!method ""44.Garbage and Refuse properly dispo,ed;facilities maintamcd
PrODer l'se of t.;tellsils ,.,..45.Phy,ical tacilities installed.maintained.and clean
V 3'1.Ltcnsib.equipment.&linens:properl)used.'lOred./46.Toilet Facilities:properly constructed.supplied.and clean
(/dried.&handled ~utcnsil':Drooerl"u,ed ~
../,1 40.Singie7/,singie-u,e anick,:pff)tored /47 .Other Violations
and used
Received by:-1-./'»h~-..£~?-"Prillt:h//,/./J:r."/./Ju t'l?jTitle:p~n~Owller
(signature)7-
1nspectcd by:"I''d ,--""f-print:fd.y~\I pL//r;Business LTi,,\if:.,-
(Signalun:).~...--t:"_/_..C ~,2.s."'.
Form EH·06 (Revised 09·2015)/I
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-':.ST[\I:\IO:-':S FRWY.,R;\1607.DALLAS.TX 75207 214-819-2115 FAX:21.t-819-2868 -
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I PhY9~q~~~~>:fv\u Ri",)I ~:.t~:.nlt,(yj jk ~jl:nSeIP~rtnit #
I Page z_,..f ~L-,
)TEMPERA TURE OBSERVATIONS ,I
Item/Location -Temp Item/Location Temp Item/Location Temp
/j 11,Jk:-,..-I"~__,.,,LI '<n ':-(
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OBSER\'A TIONS A~D CORRECTIVE ACTIOl'(S
Item AN INSPECTION OF YOUR ESTABLISHME T HAS BEEN rviADE.YOUR ATTEl\TIO~IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
___..
//4//
Received by:+//Xh,.///k-Print:r A )A/_/~Title:Pe~Inm Owner
(signature)',_,.;.~,;2//>Jr-..'/}
Inspected by:V (_/'F'_".h }!J ...•..'frill t:9frt //J.;_T"d-A_I~(signalure)~c-:"-<--<-Samples:Y N #collected
Form EH-06 (Revised 09-2015)/'I