HomeMy WebLinkAboutCVS PHARMACY 7643 2019.08.14Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377;\.STE.\L\IO:\S FRWY.,R"1607,DALLAS,TX 75207 214-819-2115 FAX:21-1-819-2868
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I Time OLlt:l~epCnlllt'i I E,t.Type I R"k Categor~Pagel-01'_,
PurPG se of Inspection:I I I-Compliance I --r 2-Routine I 3-Field In\'eMigation I I -I-Visit I I 5-0thcr TOTAL/SCORE
Establishment Namr~lJ(_K'Vt\,\t \tlf)~c~ntt~r~~l/~I
*.\L1mber of Repeat \'iolations:__
~
./\lImbrr of \'iolations COS:--
Physical Ad(~'''\)'3 '2 \.M'1 1·...1 CitJJCOltl~y:I An :I~~~.l:~nt 75J ("\I FoIlO\\-L1p:Yes
1\LI N ,{l~I\L~...•'10 (circle one)
COlllpliance Status:Oul =not in compliance 1."1 in com;liance ;\0 =~~en cd "IA =not applicable COS =corrected 011site R:=a repeat violation
Mark the appropriate points m the OllT box for each numbered item "'lark ',,'a cheek mar .in approoriate boA for 1;\.'"'0.'iA.COS 'vIark 3n asterisk'*.in aooropriate bOAfor R
Prioritv Items (3 Points)violations Re(.uire Immediate Correeth'e Action not to exceed 3 days
Compliance Status COlllpliance Stalus
0 I ~:;C Time and Temperature for Food Safety It 0 I ~"C It
U N 0 A 0 l ;0;J'A 0 Employee Health
T /'S (F =degrees Fahrenheit)T S
//~I.Proper cooling time and temperature -"I~.'Vlanagemel1l,food employees and conditional employees;,kno\\ledge.responsihilities,and reportin~
~2.Proper Cold Holding temperature(4 Iof'45°F)-"13.Prop~r use of restriction and exclusion:No discharge from
/'eves.nose.and mouth
././3.Proper Hot Holding temperature(135°F)"Pre\'entin!!Contamination by Hands
".A-.Proper cookin~time and temperature 1/14.Hands cleaned and properly "ashedl Glo\es used properly
/""5.Proper reheating procedure for hot holding (165°F in 2 if 15.~o bare hand contact "'ith ready to eat foods or approved
/./Hours)alternate method properly followed (APPROVFD y N )..,,-6.Time as a Public Health Control:procedures &records Highly Susceptible Populations
Approwd Source {"16.Pasteurized foods used;prohibited tood not offered
Pasteurized e2US used when required
/'7.Food and icc obtained Irom apprO\ed source:Food in
/good condition.safe.and unadulterated;parasite /Chemicals
/'destruction
",8.Food Receiled at proper temperature t ./17.Food additiles;approved and properly stored;Washing Fruits/&Vegetables-Protection from Conlamin3tion ,18.Toxic substances properly identified.stored and used
V 9.Food Separated &protected.prel ented dUring lood Waterl Plumbing..,,-~.J>f{paration.storaue.display.and tasting I
V'"~/'10.Food contact surfaces and Returnables;Cleaned and /19.\\'ater from approved source:Plumbing installed;proper
.sanitized al ppmitempera!llre /back flow device
,/
/""II.Proper disposition of returned.prel iously served or ./20.Approl'ed Sewage/Waste"ater Disposal System,proper
reconditioned disposal
Prioritv Foundation Items (2 Points)violations Re~lIire Corrective Action with ill 10 days
0 I I';0;C It 0 I .""C It
V N 0 A 0 Demonstration of Knowledgel Personnel L "0 A 0 Food Temperature Controll Identification
T S ......I.7V s
/
•....21.Person in charge present.demonstration of knl)\\ledge.27.Proper cooling method used;Equipment Adequate 10
./•....and perlorm duties!Certified Food :Vlanager (CF:'vI)1vlaintain Product Temperature
.;22.Food Handlerl no lInauthori/ed personsl personnel /28.Proper Date :'vlarkinfl and disposition
Safe Water.Recordkeeping and Food Package /29.Thermometers prol'ided,accurate.and calibrated;Chemicall
Labeling /Thermal test strips
./V 0'Hot and Cold Water available;adequate pressure.safe ./Permit Req!ili'enj<'nt,Prerequbite for Operation_j.
"V 24.Required records al ailable (shell stock tags:parasite l'30.Food Establis(m.tl{~'fi)~9f~~('lid)destruction):Pack.H!ed Food labeled
111 If
Conformance with Approved Procedures t.:tensils,l£quipm~nt,and Vcnding
25.Compliance with Variance.Specialized Process.and V 31.Adequate hand"ashing facilities:Accessible and properlyH.CCI'pian:Variance obtained lor specialiLed /suppl ied.usedprocessingmethods:manufacturer instruction,
Con;,ulllcr .\d'isory I 32.Food and \ion-food Comact surfaces cleanable,properly
'"de:-,igned,con::,trllct~d.and used
l'26 Posting of Consumer Adl isorles:rail'or under cooked /33.Ware\\"hing Facilities:installed.mointained.useel!
loods (Di,closureIReminder Bul"l'et Plate)1 Allergen Lahel Sen ICCsink or curb cleaning facility provided
Core Hellls (I Point)Violatiolls Require Corrective Action ,Yotto Exceed 90 Days or Sextillspection.Whiclte"er Come5 Fir.lt
0 I "...C R 0 I I'"C R
U :-I 0 A 0 Prevcntion of Food Contamination t:"0 A 0 Food Identification
T S T ..R
...-/34 .:\0 EI idence or Insect comamination.rodem other /41.0riglnol container bbeling IBulk Food)~.....--animals
~"l 1/35.Personal Cleanliness/eatin~.drinkin~or tobacco use Phvsical Facilities
/1/36.WipIng Cloths;properlv used and >tored ./42 .:--"on-Food Comoct surl~lces clean
./37.En\ironmental contamination ./43.Adequate lentilation and liuhting:desiunated areas used
/38.ApprO\ed tha\\inl!method /"44.Garh""c and Refuse properly disposed;facilities IllJimaineci.•.Propcr l'se of Utensils ./45 .Phy,ical facilitie,installed.maintained.and clean
V 39.Ctensils.equipment.&linen;:properly used.stored.v 46.Toilet Facilitit.:s:properly cOIbtrucwd.supplied.and clean
./V dried.&handleell In usc lItensils;properlv used ,/
'"40.Single-sen Ice &s"-use /is:properl'stored 47.Other Violations
an j use,d:,
Received by:.-A~/vM,~c Jt2;!(6 ~rintSr/$!/~7(/)();Z(J.-.y Title:Person In Charge!Owner
(signature)--Inspected ~t"~,,:~\«--:'1 (/1n t-1l--k-,L~.\'int:,BlI~inc,..,~Email:
(signature)
Form EH-06 (RevISE ml9~201S)~-