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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 1/7 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 I - 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 ./J V." Y ) / J / R 12.i\.lanagemenl.food cmployecs and conditional employees: kno\\'led!!e.resoonsibilities.and rcoorting -Y.///' ,_/' \..-( / ! I.' 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 U T 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