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HomeMy WebLinkAboutJ D'S CHIPPERY 2019.08.14Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 'I;STDI\IO'l;S FRWY.,R'I 607,DALLAS,TX 75207 21-t-SI9-2115 FAX:21-t-819-2868 i .\ ~a ~:\Y '1()~rl11e in:I Til11~out: I License 2"C)'OJ _Cfi f)"rl1'41 hE.Type I R"k Category Pane 'or_L /'"-....---..... Pu rposc 0 Inspcction:I ......-r I-Compliance I I 2-Routine I J-FielellnHstigation r r 4-Visit I I SoOther A'OTALISCORE Establishl~O:(~.(1"\O()),L 1 A ~t3ct 0\\net!3I11e:IV"\I *.\umber of Repeat \'iolations:__1j))/''_J I ,.I ,("umber of Violation,COS:--/ PhYSif1t1 )I +l,/t'u\+rl CitYf/~n h""-'v rn;1i~Phone:11i()IIO"-~P:Yes I :\0 (circle one~ --.r Compliance Status:Out =not in compliance I:,\,-in compliance ,,0 ~not ob,en ed ;'I:A=not applicable COS =corrected on site R=repe3t~ Mark the appropriate points in the OCT box for each numbered Item 'yfark .,(.a chec~mark in apprOPriate box for 1'0.'1;0."A.COS Mark an asterbk '*.it riate box fur R Priority Items (3 Points)violatiolls Rell/ire Immediate COTTectire Actio/l 1I0tto exceed 3 (lays Comuliance Status Compliance Status °I N ..•C Time and Tcmperature for Food Safety R 0 I :-;..•C R U :0;0l,>~o L :-.0 A °Employee Health T s (F =de!!ree,Fahrenheit)T ./S_v I.Proper cooling time and temperature /,v 12.:Vlanagemcnt.food employees and conditional employees; _,/kno\\Ied!!e.responsibilities.and reporting ...V 2.pro~c~ljo~g teIT~ratu~+=.IOF/4S0F)_)~13.Proper use of restriction and exclusion:0Jo discharge from 17 '7 ,'iO?'10'.eves.nose.and mouth "'•...3.Proper Hot HoldinQ tmperature(I3'S'r'j I'Preventin!!Contamination by Hands "/Proper cook it"!time and temperature ...,/14.Hands cleaned and properly washed!Gloves used properly V 5.Proper reheating procedure for hot holding (165°F in 2 -1 15.No bare hand contact with ready to cat foods or approved "'"Hours)!Ialternate method properlv l'ollo\\oed (APPROVED y N ) ~,6.Time as a Public Health Control:procedure,&records /Hil:hl"Suscel)tible POIlUlations Approved Source ;f 16.Pasteunzed f'oods used:prohibited food not offered Pasteuri7ed e!!!!s used IVhen requ ired V·7.Food and ice obtained from apprO\ed source:Food in•..good condition.safe.and unadulterated;parasite Chemicals destruction /V..,8.Food Received at proper temperature ~i 17.Food additives:approved and properly stored;Washing Fruits L,.&Vegetables Protection from Contamination ..r 18.Toxic substances properlv identified.stored and used .V 9.Food Separated &protected.prey ented during food Waterl Plumbing preparation,storn.ge,displav,and tasting / 1".•••••••••• /'10.Food contact ~1:tReturnables :Cleaned and I 19.Water from approved source:Plumbing installed:proper ~nitized at -,1\JJ)~1lul;e\I.'VJ..-l,')('\..back flow dey icc II" V II.Proper disposition of returned.prey Iously served or I 20.Approved Sewage!Wastewater Disposal System.proper reconditioned disposal Priority Foundation Items (2 Points)violatiom RI!~uire Corrective Actioll lVithill 10 days 0 I ...•"('R 0 I :-...•c R U :-;°V 0 Demonstration of Knowledge!Personnel t :-.~0 A 0 Food Temperature Control/Identification T S T S ",V /'21.Person in charge present,demonstration of knowledge./27.Proper cool ing method used:Equipment Adequate to V and perform duties!Certilied Food :Vlanager (CFyl)i\laintain Product Temperature ~V ,"Food Handler'no unauthori/ed persons!personnd /28.Proper Date Marking and disposition Safe '''ater,Recordkceping and Food Package ,,v :>9.Thermometers provided.accurate.and calibrated:Chemical! ~Labeling Thermal test strips,l'Hot and Cold Water available:adequate pressure,safe /Permit Requirement,Pr ~reqllisitc for Operation_0. V 24.Required records available (shellstock tags;parasite -1'30.Food ES~hfi le1~q,it (Vrjfu~~d)~destruction):Packaged Food labeled Conformance wilh Approved Procedures ,Vtcn!i1s.EqllipnJcnt,and Vending II ,f-25.Compliance \vith Variance.Speciali/cd Process.and ;V 31.Adeqll3te handwashing facilities:Accessible and properlyHACCPplan:Variance obtained l'or speciali7ed suppl ieel.usedprocessil1£!methods:manufacturer instructions Consumer Ad,iso,!,I J 32.Food and :-.Ion-t'ood Contact surfaces cleanable,properly./--designed.constructed.and used l'"6.Posting ofCon,umer ,\d\isorics:raY\or under cooked /33.\Varc\\ashing Facilities:installed.maintained.used/ foods (Disclosure.Rcminder'Bufict Plate)!Alleruen Lahel S~nicc <;lJ1k or curb cleaning f~'lcilitypro\idee! Core Items (1 Point)ViolaTio/ls Rel/I/ire Corrective Actioll NOltl)Exceed 90 Dol'S I)rIYexlIlISpectioll.~~7Iicllel'er Comes First °I :-;"C R ()I " ..•C R t:N OJ!?°Prevention of Food Contamination L'"0 A °Fooel Identification T S T S •••V 34.~o E\ide nee of In,ect contamin3tion.rodcnt.other V .JI.Onginal container labeling (Bulk Food) ./animals ./ '"35.Personal Clcanliness/eatlng.drinking or tobacco use ,.Phl'sical Facilities.. ",V_36.Wiping CINhs:properlv used and ,tared -42 .:'-.on-Food Contact surl'lces clean v 37.En\.ironmcntal contamination ..,.J3.Adequate \entilation and lighting:designated areas used~--38.Appro\ed tha\\in!!method ,;.J.J Garbage and Refuse properly di,po,cd:facilitics maintained Proper Use of (jtensils ,/.J5.PII',sical facilities ilhtalled.maintained.ancI clean 1"/39.Ctcnsils.equipment.&linens:properly u,ed.stored.,;/46.Toilet Facilities:properl)constructed.supplied.and clean ..-dried.&handlcdl In usc utcnsils:properlv used ",r 40.Single-sen ice &single-use articles:properly stored 47.Other Violations an.P-tl'l(\...-"7 Received bv:..,X(~Print:51-II £/..-'DC;Title:Person In Charge!Owner (signature)~')f\fl..A H I~;C2fi!;,:':V\I<\I I~(,v'l.J-4.-h.I 'y>A Print:BU!rIincs'i EJ1Iail: (51 natu Form L~,,€)ised 09-2015).-