HomeMy WebLinkAboutEASY SLIDER 2019.08.23Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STE:\L\IO:\S FRWY.,R:\1607,DALLAS,TX 75207 21.t-SI9-2115 FAX:21.t-SI9-2S68
I I I
~i 3TfJ_~fl1 I Time out:yensc Permit ti I
Est.T,pe IRIS'Category PagJ __Of-j
PUflll se of Insnhtion:,I I-Compliance I \...f 2-Routinc r 3-Field Invcsti!!ation I I 4-Visit I I 5-0thcr TOTMJS7"rlRD
Estab ishment Name:h('~I ~\'~vtact,oll'\\j1CI \•
.Hn ~*:\umber.o(Repeat \'iolatiolls:_-(0/I i(c_f ~.A "/(Viuf'~\'iolatiolls COS:__
Physical Address:l;;~:Y(;;~\\ClO ~~,ountylJ:y 1ZiPC\~~I Phone:FolIU\,-up:Yes
No (circle olle)
Compliancf Status:Out -not in compliance I'\';iu compliance ;\0~not ob,ened :\"A ~not applicable COS ~corrected on site R =repeat 'iolat~
M,uk the aonronri.te Doints in the OrT box for each numbered ilem Mark ,.,/.•checkmark IIIa"proonat~bo~I'Jr 1:\."0.:-IA.COS Mark an .,t<risk '*.in aporooriate box for R
Prioritv Items (3 Points)violatiolls Require Immediate Correctil'e Actiollllolto exceed 3 days
Compliance Status Compliance Status I
0 I ;0;-.;C Time and Temperature for Food Safe!:)'R 0 I ~-.;C R
l!N 0 A 0 l :-l ~A 0 Employee Health
T S (F =degr~es Fahrenheit I T S
/I.Proper cool ing time and temperature ,.,12.~.lanagemenl.food employees and condilional employees;
,/,-knOll ledge.responsibilities.and rconrting
./
,/2.Proper Cold HOld(~~erature(-II °FI 45'F)....,R01L0-Y 13.Propcr use of restriction and exclusion::-';0 discharge from
'"
/j C,./1,(\t\,~,/..-.._,':"'es.nose.and mouth
,/'3.Proper Hot Holding temoer;llure(135°F)/Prcwntin!!Contamination b\"Hands
,/4.Proper cooking time and te'rnneraturc /J 1-1.Hands cleaned and orooerlv washedl Gloves used prooerlv
./5.Proper reheating procedure for hot holding (165'F 1\12 ··1 15.;-":0 bare hand contact ",ith ready to eat foods or approved
~Hours)alternate method properly followed (APPROVED Y N )
,/6.Time as a Public Health Control:procedures &records HiQhlv Susccntible Pouulations
Approved Source rr-16.Pasteurized foods used:prohibited food not offered
./Pasteurized eggs used when required
V 7.FooJ and icc obtained from approved source:Food in
,,/good condition.safe.and unadultcrated:para,ite Chemicals
L.-destnlction
,...V 8.Food Recei\ed at proper temperature /17.Food additil'es:approved and properly stored:Washing Fruits
&Vegetables
/Protection from Contamination f 18.Toxic substances properly identified.stored and used
I /
9.Food Separated &protected.prevented during food Waterl Plumbing
oreparation.storage.diSPl(y.and tasting J
I 10.Food contact surtat~R~~~a~eaned and /19.Water from approl ed source:Plumbing installed:proper
Sanitized at 'I<in tur backflolV device
II.Proper disposition orrelun~d.prel iou~erved or ,20.Appro\'ed Sell·ageIWastewaler Disposal System.proper
reconditioned I disposal
Priority Foundation Items (2 Points)violalitms Re~uire Corrective Actioll ••.ithill 10 days
0 I ;0;'i C R 0 I 'i 'i C R
l:1\ol/il.0 Delllonstration of Knowledge!Personnel l ,~0 A 0 Food Temperature Controll Identification
T J s T ~
/'---/:/'21.Person in charge present.demonstration of knowledge.27.Proper cooling method used:Equipment Adequate to
V and perform duties!Certified Food 1vlanager (CF;-"·I)/~laintain Product Temperature
(2:!.Food Handler!no unauthori7ed oersonsl personnel .r 2R.Proocr Date i\.larking and disDosition
Safe Water,Recordkeeping and Food Package /29.Thermometers provided,accurate.and calibrated:Chemical!
,Labelin!!Thermal test strips
~,Hot and Cold Water al ailable:adequate pressure,sare Permi~qu ~'emellt,Prfrequisite for Operation_J.-
/'24.Required records available (shelbtock tags:parasIte \vr 30.Food Est';;t;I~lln ~n~nit I(y?rf;yft ~lid)
destruction):Packaged Foocl labeled
II
Conformance with Approvcd Procedures Utens Is,Equipn ent,and Vendingr25.Compliance with Variance.Specialized Process,and /31.c1equate handll'ashing facilities:Accessible and properly
HACCP plan:Variance obtained for speciali7ed
,.,
proces,ing methods:manufacturer instructions
supplied.used
Co",u Iller Advisory /32.Food and :'\on-food Contact surfaces cleanable.properly
"
./,dc"gned.constructed.and used
/f 26.Posting of Consumer Adl isorics:rail or under cooked /I 33.Warcllashing Facilities:instalkd,maintained,used!
foods (Disclosure Reminder Buffet Plate),'Aller!!en Lahel Scn ice ,ink or curb cleanin~facility provided
Core Items (I Point)ViolaTiolls Re(/Ilire Corrective Actioll Not 10Exceed 90 Dal's or NextlllsflCClioll.Wlriclre"cr Comes First
0 I ~,C R 0 I :'<-.;C R
U N 0 A 0 Pre,ention of Food Contamination l'-.;0 .\0 Food Idcnlifie:lIioll
T ,s T ~
V 34.:-';0 Evidence of Insect contamination.rodcnt,other -I1.Origmal container labeling (Bulk Food)
"'v animals ./
/V 35.Personal Clcaniincssh.:alinu.drinkil1!.!or tobacco lI~e Ph vsical Facilities,
-v 36.\Viping Cloths:nrooerlv used and stored 4~.:'\on-Food Contact surl'lees clean
/'37.En\ironmental contamination 43.Ademlate I entilation and light in!!:designated area,used
//3X.Approl ed thall inu method -1-1.Garbage and Refusc properly disllosed:lacrlities maintained
Proper L'se of Ctcmils /'-15.PI1Isicai facilities in,talled.maintained.and clean
/'W Ctensils.equipment.&linens:properly used.stored./V 46.Toilet Facilities:properly constructed.supplied,and clean
../dried.&handled!In use utensils:nroperl)'u,ed
/40.Single-sen ice &single-use articles:properly stored 47.Other Violations
I and used
Received by:_/J
~_T)Print:L "/l./;/,,_~.Title:Person In Charge!Owner
(signature).t"L:7..•...(;',r;,'i I/;
In~~JA,'1!\
-./r:.I/I~t ~t:/BlI~jn("ss Email:
(slg -.\\<:..:"7\
Form EH·~ed 09·2lJlS)•..._~~II I I )