HomeMy WebLinkAboutCORNER BAKERY 2019.08.20Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 ~.STE:\L\IO~S FR\VY.,RVI 607,DALLAS,TX 75207 21-1-819-2115 FAX:21-1-819-2868
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Page _J of-'--X(jin 1 Timc out:I Licensc!'l'cnnit II 1c~W'l .__(it)i ~9<\T\,l Jl,sk Categor)
Protection from Contamination
Purr Jse of IhslJection:I I-Com[Jliance I I 2-Routine I I 3-Firld Invcsti!!atiun I I 4-Visit I I 5-0thrr T~SCORE
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Compliance Status:Out not in compliance 11\=in ~ompliance 1\0 =not obs ned :"1.\=not applicable COS =corrected on site R =repeat violation
'vIark the appropriate points tnthe OVT box for each numbered item Mark ''/'a checkmark in appropriate bo,for 1;\.-';0.l'iA.COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violations Re wire Immediate Correct;"e Action not to exceed 3 days
Comuliance StalliS
Employee HealthTimeandTemperatureforFoodSafety
(F =degree,Fahrenheit)
I.Proper cooling time and temperature
/v~.Proper Cold Holding temperature(-I IOF -1ST)
3.Proper Hot HolditH!temocrature(US'F)
-I.Proper cook in!!time and temperature
5.Proper reheating procedure for hot holding (165°F in 2
Hours)
6.Time as a Public Health Control:procedures &records
/
Appro\Cd Source
7.Food and Ice obtained from appro\ed source:Food in
good condition.safe.and unadulterated:para,itc
destruction
8.Food Recei\ed at proper temperature
9.Food Separated &protected.pre"ented during food
preparation.storage.displav.and tasting
",/"IO.Food conta~t t1iI'1~,I"i'C ~lUlnaPl,:s ;~kaned }(ld,
/Sanitized at I ,./ppl\"vrernpcMtl 17 \f Y.'I ,IV /\I
II.Proper disposition of relUmed.previouSiy ser~d or -.••
rcconditioned
Priority Foundation Items (2 Points violations ReI tlire Corrective Actioll withill 10 dars
R
Cumpliance Slatus
0 I "..•('
1.:,:t 0
T S
I
/
J
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12.i\.lanagemenl.food cmployecs and conditional employees:
kno\\'led!!e.resoonsibilities.and rcoorting
-Y.///'
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13.Propcr use of restriction and exclusion:No discharge from
eves.nose.and mouth
Preventirw Contamination by Hands
1-1.Hands cleaned and properly \\ashedl Gloves used properly
15.No bare hand contact with ready to eat foods or approved
alternate method oroDerlv follo\\'ed (APPROVED Y N )
Hi!!hly SUscclJtible Ponulations
16.Pasteurized foods used:prohibited food not offered
PasteUrized eegs used when reauired
Chemicals
/
17.Food additi\'es:approved and properly stored:Washing Fruits
&Vegetables
/
18.To,ic substances properlv identified.stored and used
Waterl Plumbing
/
19.Water from approved source:Plumbing installed:proper
backnow device
/
20.Appro"ed SewagelWastewater Disposal System.proper
disposal
/Safe Water,Recordkecping and Food Package
Labelin ••
23.Hot and Cold Water 3\'ailable:adequate pressure.safc
2-1.Required records available (shellstock tags:parastle
destruction):Packa~ed Food labeled
/
,I /
Conformance with Approved Procedures
25.Compliance with Variance.SpecialiLed Process,and
HACCP pian:Variance obtained for specialiLcd
Drocessim!.methods:manufacturer instruction"
Consumer Ad,isory
R
Food Temperature Control/Identification
29.Thermometers provided,accurate.and calibrated:Chemicall
Thermal test strios
Permit R!:9u~'ement,,(rerequisite for Operation
UtensilJ,Equipnlcnt:"and Yen(ling
31.Adequate hand\\'ashing facilities:Acccssible and properly
supplied,used
()
Core Items (I Point)Violatiolls ReQllire Corrective Action .vot t"Exceed 90 Days or Next Illsoection ,Wlriclrel'er Comes First
s
40.Singic-sen ice &single-usc articles:properl)'stored
and w,ed I
32.Food and l':on-food Contact sud'lees cleanable.properly
J designed,constructed.and used
o
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26.Posting of Consumer Ad\isories:ra,,'or under cooked j 33.Ware\\'ashing Facilities:installed,maintained.usedl
foods (Dis~losure/Rcl11indcr'Bulret Plate)!Allergen Label Sef'ice sink or curb cleaning facilitv pro'ided
34.NO E\idence of In::,cct contamination,rodenLJother
animals
PrcHntion of Food Contamination R ~~~j..g Food Identificlllion
T S
41.0riginal container labeling (Bulk Food)
35.Personal Cleanliness 'eating.drinking or tobacc()~'se_~
36.Wiping Cloths:properly used and 'tored((~(.I JJjtA '/"j
37.En\ironmental contamination I I
.
R
Phvsical Facilities
42.:-.ion-Food Contact surfaces clean
-D.Adl!auate \cntilation and Ii{!htinu:dcsienated area~lIsed
-14.Garbage and Refw,e properly dislloscd:facilities maintaincd
-I:;.Ph"sical I~lcilities installed.maintained.and eiean
I ~1¥'int~-
3X.Appro,cd th3"in!!method
Tl rY
I
Received by:\,,/\
(signature)/"'\/~...~-:.
ProDer l'se of L'tensils
46.Toilet Facilities:properly constructed.supplied.and clean
47.Other Violations
I \\-,1('(./fitle:Person In Charge!Owner"V_/(.,_',-
3<).L'tellsils.equipment,&linens:properl~used.'Loredo
dried.&handled In u,e lllel,",ils:nrooerlv used
Business Email:
Form ~tReVisl>d 09-2015)J I
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 \C.STDL\10.\'S FRWY.,R\·1607,DALLAS.TX 75207 21.t-819-21IS FAX'21.t-819-2868
O.BSERYA TlO:'llS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEE MADE.YOUR ATTE:'mON IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
Sam Ics:Y N #collected