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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 )