HomeMy WebLinkAboutFOOD FROM GALILEE 2019.08.29Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 \.STE:\L~IO\S FRWY.,R'I 607,DALLAS,TX 75207 21-'-819-2115 FAX:21-'-819-2868
DgJ2_c)I1a.1 Time in:I Time out:I License Permit"I
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Risk Category Page.f_or..2_.
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J>unlosc of IIspection:I I I-Compliance I V1 2-Routine I I 3-Ficld JnvcstiHation I I 4-Visit I I 5-0ther TOTAL/SCORE
Ef:'blishl11nt i'iul1lc:G-n.I,',,,e__,I COI1/V~~:lll~a{c1 r::-/V~!,~!)J *:\1Imba of Repeat Violations:--
II'C I:~,f"h.,
e ./'(umber of Violations COS:__Vp~YSiCaI1ddreh:_<,v1~rl ""()I I City CP{lI1t~;'t-1\.~J:.Zi~~~~on1 -trn ~:s~1)I Follim-up:Yes
/;..10 t,''he..._l1hll}"',.,.'('.(;No (circle one)
Compliance S'atu>:01+=not in compliance IN -in compli~~:0\0=not "b,"ed NA ~not applicable COS =corrected on site R =repeat violation
'v1ark the "DDronri"te poinL'In the Ot'T box for each numbered item Mark './'a checkmark l\l annconriate box 'or 1:\.1'0.NA.COS Mark an asterisk'*.in aopropriate box for R
Priority Items (3 Points)violatiolls Re'llire IlIIlIIedilite Corree/ire Ac/iOl1l1o/to exceed 3 dars
Conllliiance St"tllS COllJl)liancc Status
0 1 N "C Time and Tempcrature for Food afe~'R 0 1 1:-;"c R
L'N 0 0 l "0 A 0 Employee Health
T S (F =d~gree,Fahrenhcll)T S
,/'
I Proper cooling time and tcmperature 12.1\I3nagemenl.food employees and conditional employees;
i/knl)\\led"e.resoonsibilities,and renortinQ.
2.Proper Cold Holding temperature(.f IOF -1ST)V~13.Proper usc of restriction and exclusion;No discharge from
V eves.nose.and mouth
:/3.Prooer Hot Holding temoerature(135°F)Preventin!!Contamination by Hlmds
.,4.Proper cooking time and temperature ../!14.Hands cleaned and properly washed/Gloves used orooerlY
V 5.Proper reheating procedure lor hot holding (165°F in 2 ~
15.]\;0 bare hand contact with ready to eat foods or approved
L/Hours)alternate method properly follo\\"ed (APPROVED y N )
._/6.Time as a Public Health Control:oroeedurcs &records Hil!hh Susceptible POllulations
Apprond SUUl'CC L-Y 16.Pasteurized foods used;prohibited food not offered
Pasteurized eugs used whep reauired
7.Food and ice obtained ,i'01TIapprol-ed source:Food in
Iv~good condition.safe.and unadulterated:parasite Chemicals
destruction
~......v 8.Food Reeci\ed at proper temperature -{17.Food additives;approl'ed and properly stored;Washing Fruits
&Vegetables
Prolection from Contamination I I I I 18.Toxic substances prooerly identified.stored and used
1/9.Food Separated &protected.prel'ented during food Waterl Plumbing
V preoaration.storage.display.alld tasting
10.Food contact surfa~1d Returnables:Cleaned and •....V 19.Water Irom approved source;Plumbing insLalled;proper
Sanitized at r:f)PP11lAemocrature backlio\\'device
I /'II.Proper disposition of returned.previollsly served or \.)/20.Approved Sewage/Wastewater Disposal System.proper
V reconditioned disposal
Priority Foundation Items (2 Points)violations Re~"ire Corrective Ac/ioll with ill 10 dOl'S
0 1 ""C R 0 1 N N C R
C "0 A 0 Hemonstrntioll of Knowledge/Pcrsonnel t;"0 A 0 Food Temperature Controll Identification
T s T s
21.Persall in charge present.demonstration of kno"ledge..../27 .Proper cooling method used;Equipment Adequate to
t/and oerform duties/Certilied Food :Vlanager (CFyl)Mai11lain Product Temperature
V ~,Food Handler no unauthorized nersons oe",onnel ..•...28.Proper Date Marking and disposition
Safe \Yater.necordkceping and Food Package 29.Thermometers provided.accurate.and calibrated;Chemieall
labclin!'
....-Thermal Lest strins
c/~'Hot and Cold Water al-ailablc:adequate pressure,safe Permit Requirement,Prerequisite for Operation
_0.
I/f 24.Required records available {shellstock tags:paras!le ~33·~1Il~Es;abl~2J~t {1_'"I"it (jJ~ef1'Valid)
U destruction);Packaged Food labeled
II IJ
Conformance with Approved Procedures I Utensils,Equillmcnt,and Vcnding
25.Compliance \\ith Variance.Speciali/cd Process.and 31.Adequate hand\\'ashing facilities:Accessible and properly
HACCP plan:Variance obtained for specialiled V
oroces'iint!.methods:manufacturer instruction.;;
{/supplied,used
Consumer Advisory V 32.Food and Non-food Contact surfaces cleanable.properly
v designed,constructed.and used:v 26.Posting of Consumer Adl'isories;ra\\"or under cooked 33.Warewashing Facilities:installed.maintained,usedl
foods (Di,closlIrcfReminder/BuITet Plate)1 Alleruen Lahcl t/Service sink or curb cleaning facility provided
Core [tems (I Point)Vialatiolls Relillire Corrective Ac/ioll Nl)t to Exceed 90 Days or Ne:r/Illsnecrioll,Wlriclrel'er Comes Firs/
0 1 :-."<-It 0 I :-.:-;c R
t;"I 0 A 0 Prcvenlion of Food Contamination r "0 A 0 Food Idcntification
T S '1 S
34.:\0 EI idence of Insect contamination.rodent/other ""
41.0riginal container labeling (Bulk Food)
1./animals .._/
OJ'35.Personal Cleanliness/eatin!!.drinkin!.!or tohacco u,e Physical Facilities
36.\'/ioin£!Cloths:properly used and stored ./42.Non-Food Contact surfaces clean
v....37.En\'iromncntal contamination ../43 .Adeauate \entilation and liuhtin!!:(ksi~nated areas used
../3R.Approl cd tha\\in!!method ~4-1.Garbage and Refuse oroperly disposed:facilities maintained
ProoCl"l'sc of t;IclIsiis ./-15.Phvsical facilities installed.maintained.and clean
-:I...39.Ltcn,ils.equipment.&l111en,;properly used.stored.../
46.Toilet Facilities:properly constructed.supplied.and clean
dried.&handled;In u,e utensil,:oroocrlv used
l/40.Single-sen ice &,inglc-lI,e articles:properly stored 47.Other Violations
l....-and lIsed /
Rceeived by:\~Print:Vc,fJ't v Titlc:Person In Chargc/Owner
(signalure)~-.l
Inspeetcd by:~~[2__(?Print:C-Ot:I'f ()y")';"7/__,.i?~Bu~incss Email:
(<;ignaturt:l --
Form EH·06 (Revised 09·2015)Y--7 J'
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
1377:\.STE:\I"O:\S FRWY ..lUI 607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868 ,-.A
Establishl11ent Name:~,I,'IQ_e _I Pt~;al:~drcf v;;'lJ tv rl/''-?~~I ~i;y~t:~>vIl1;p~y J:_License/permlt #
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I=:",c~)~'fYI,TEMPERATURE obSERVATIONS I ,
Item/Location Temp Item/Location Temp Item/Location Temp
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OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTIO IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received by:..,.__t)-'"Print:.T-(~Title:Person In Charge/Owner
(signature)-.)j C \r'""
Inspected by:Y Ac 1L~Print:«,Lllv/t1,.,.~CIt'L_t--:Z;
(signature)~--~"""''!.-'''....-e -'-Sal11oles:Y N #collected
Forl11EH-06 (Revised 09-2015)I /