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HomeMy WebLinkAboutLDU COFFEE 2019.08.20I Risk C"togor) Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 C'\.STE:\L\IO:\S FRWY ..R;\1607.DALLAS.TX 75207 21.t-HI9-2115 FAX:21.t-819-2868 I Page _!_of ___L.~ Purr OSC of 1.(Dcction:I I I-Compliance I '7'j 2-Routine I/~3-Ficld Invcsti!!:.Ition I 14-Visit I IS-Other KOTAL1iiCORE EstahliShP1)f)T l Comilliance Status R J)ll',J-rnl 1'':1 '01"\'\f1 \J \~rl1't,\';;t,J~~n<l ~~'"~:::':;.::'".::..,',.._.--l Compliance Status:Out ~:Ot in compliaiicc l:\l =in compliance :'(0 =~Thb~ef\ed :"1,\=not applicable coS =corrected on ite R =repeat "iola Mark the anorooriate onint;mthe OUT box for each numbered Hem Mark ''/'a ch;G~;;'rk in .,mroeri"te lxlx lor I:\'.:\'0.:-<A.COS Mark an asterisk'*.in aooropriate box for R Prioritv Items (3 Points)violations Re "ire Immediate Correeti"e Actio/l 1I0tto exceed 3 days Time and Temperature for Food Safe~' (F =degrees Fahrenheit) o I .••~C l'~O/A 0 T ./S I.Proper cooling time and temperature /112.Proper Cold Holding temperature(-+loF,-+5'F) Comnliance Status Employee Health 12.t-..lanagemenl.food employees and conditional employees; knowledge.responsibilities.and reponin!! 13.Proper use of restriction and exclusion:No discharge from eves.nose.and mouth Preventin!!Contamination bv Hands v~/3.Proper Hot Holding temperature(135°F} / I J!~ ~ , t\ / " { I / 14.Ilands cleaned and properlv washed!Gloves used properlv 5.Proper reheating procedure lor hot holding (ICi5°r tl1 2 Hours) 4.Proncr cookimr time and temn.:rature 15.No bare hand contact with rcady to eat foods or approved altc,mte method properlv followed (APPROVED Y N ) Approved Source 6.Time as a Public Health Control:procedure:,&record, 7.Food and Ice obtained from appro"ed source:Food III good condition.sare.and unadulterated:parasite destruction HiQhl~Susceptible Populations 16.PastcuriLed foods used;prohibited lood not offered PasteuriLed et!(!S used when required Chemicals 8.Food Recei,ed at proper temperature 17.Food additives:approl'ed and properly stored:Washing Fruits &Vegetable:, Protection from Contamination ../ A 9.Food Separated &protected.pre,ented during lood preparation.storage.displav.and lasting 10.Food contact surfaces and Returnables;Cleaned and Sanitized at ppm!temnerature II.Proper disposition of returned.previously serl'ed or reconditioned 18.To.';c substances pronerlv identified.stored and used Water!Plumbing 19.Water from approved source:Plumbing installed;proper back flow device 20.Approved Sewage!Wastewater Disposal System.proper disposal ,/ Demonstration of Knowledge!Personnel Priority Foundation Items (2 Points)violations Re~lIire Corrective Aetioll withill 10 days Food Temperature Controllld~ntificaliono l' T 21.Person in charge present.demonstralton of knowledge. and Dertorm duties!Certilied Food ~Iana!!er (CFyl) 27.Proper cooling method used:Equipment Adequate to Maintain Product Temperature 28.Prooer Date Markine and disnosition R Safc Water.Recordkeeping and Food Package Labclino "Food Handler!no unauthorized oerson,'oersonnel / 23.Hot and Cold Water available:adequate pres,ure.safe/2-+.Required records available (shellstock tags:parasite deslt1Jction):Pacb~ed Food labeled V I IIIf / ~ 0 I "...( V '<0 ,\0 T ~ ./v ./ /'/' '"./ ""1./ '7 ;V ./ ./' 29.Thermometers provided.accurate.and calibrated:Chemical! Thermal lest strips I'ermit Requiremcnt,Prere9uisitc for Operation Conformance \I'ith Approved Procedures 25.Compliance with Variance.Specialized Process.and HACCP pian:Variance obtained for specialiLecl proccssil1l!methods:manufacturer instruction~ R 0 I "•••C l ,;0 A 0 ._I.I s .) I...., I /' Iv(" I ./ J / 31.Adequate hand\\'ashing facilities:Accessihle and properly suppl ied.used Consumer Advisory 3".Food and Non-food Contact surfaces cleanable,properly designcd,constructed,and used 26.Posting of Consumcr Ad,isories:rim or under cooked /33.Warewashing Facilities:installed.maintained,used; foods rDi,closure 'Reminder Bu ffet Plate}!Alleeuen Label Sen icc sink or curb cleaninQ facil ily provided Prevention of Food Contamination Core Items (I Point)Vio/Iltioll.~ReQllire Corrective Actioll Not to Exceed 90 DlIYs or Next 11lSl1ectirm.Wltic/.et'er Comes First Food Identification 34.:-;0 El'idenee of Insect contamination.rodent/other R 41.0riginal container labeltng (Bulk Food) 36.Wipin~Cloths:prooerl\'used and stored animals ;' t - ~~~ Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report~.2377:\.STDL\lO:\S fRWY ..R;\<1607.DALLAS.TX 75207 21-1-819-2115 fAX:21-1-819-28687f,--..........---?- Establl~:1):{Cv i-((-cJ PhYt/~ttrs K{))lv,\)ICtfttla~~L(~1 (~C:Z~~t#I Pa~_c~,_ '-1../"-TEMPERA TURE OBsERVATIONS I I Item/Location Temp 1tem/l.ocation Temp Iterh/Location Temp if.i I I ••',---~ \...1-'--nV \C .r)-K>,'-1)~1 --"""("(-,~;\~•I,~y,,/.k \,Y'\V'I."n/',',,',.--/j /j_..,./1/./1 1r'-'-~I -i'V'{,-I .::;t:)~I •....•.·"':'(L[)L.0V ,•...I I Of'"J \'I,\1 _,....•-/"t",~~~./ ,\(1 mv,~If{:\'J \rY --)((1)Y r~I)If I OBSERVA TIONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHME T HAS BEDI MADE,YOUR ATTE0!T[ON [S D[RECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW: ..IIf)~l.-f~;,~~c]VlI1rv./IY}{)lIrJiY /II {/I L 1-0'-J(+."'ScJ v"-_''-h'lr-~-T r -/'-..___ \ (fl ,\Yl i}\I -"" I .\L~1('{~'1-Yltl ,7 A/'l I ~,It-i/\11'\;'.\~k'I ~i't "\'\(--\i -I--)/c-r ,~~",-.'--...---'/'~r\'/\.. v,,",'-(~:~\,(is)-r')«J+.//_(]')(j'}'Y('-r JI 'JLI k II \I\--r",'--h In (~lv,L~-t,J/I ~,11,('J '-r ,,""--J ,--J I'"'--J'-..j J 'r 1 ~- ~JI1\~~-'i 'I t I /t j,:)A~ 17'-' ..+--Wq\.('.\"l($1,\l tr.I ...-'\Lt 1\,'("-r I.n t I __.-- ---I ....•(- ",I' ...•...:I Received by:,Xl //Print:,J--/C:,\..11\Title:Person In Charge/Owner(signature)/"\L ""Inspectety:~\M\'\~~~IA-}t ;r,t:T-y(si1!nature \Samples:Y N #collected Form EH'O~D9'icr15)-I