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).-