HomeMy WebLinkAboutMANE COURSE (CHICKFILA- CINCO TACO) 2019.08.02-
Dallas County Health and Human Services -Environme~tal •1~~.-Y~'i!~~;~..~~Retail Food Establishment Inspection Rep ~\......~•..
2377 N.STEMMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-~8 1-1~-II-e -[YJI."
DateD 2 llTJlCi I Time Ollt:I License/Permit #I Est.Type /RISkCategory Page L of-l__.,
Purpose of l,spection:1 I I-Compliance I I 2-Routine I 3-Field Investigation I I 4-Visit I -.5-0ther TOT ALiSCORE
Establis~me:((U,~/IlJ~'~taclZh7¥+C.,'('\[01 *l'iumber of Re~~Violations:__(j'.1/\P_/,(~tr 11'iola ons COS:__
PhYSi~OO -\)'\PA/U:ir~l~,1~~Mone:./I Follow-up:Yes
No (circle one)
Compliance Stat~s:Out -not incompliance i1'N -incompliance ;>\0 notobse"ed NA =not applicable COS -corrected onsite R =repeat'iolation
Mark the appropriate points in the OUT box foreach numbered item Mark ,,(,acheckmark in appropriate box for I:\',""'0.:-IA.COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violations Re.lIire Immediate Correctil'e Action 1I0t to excee{13 days
Compliance Statu,Comlliiance Status
0 I N 'I ('Time and Temperature for Food Safety R 0 I 'I ~('RUN0/0 l "/0 Employee Health
T S (F =degrees Fahrenheit)T S
~/~I.Proper cooling time and temperature /....V 12.Management,food employees and conditional employees;
knowledge,responsibilities,and reporting
.,;/2.Proper Cold Holding temperature(41°F/4S0F),//13.Proper use of restriction and exclusion;No discharge from
~eyes,nose.and mouth
V.3.Proper Hot Holding temperature(135°F)/Preventin!!Contamination bv Hands
"4.Proper cooking time and temperature -1/14.Hands cleaned and properly washed!Gloves used properly
~V 5.Proper reheating procedure for hot holding (16S0F in 2
~
IS.No bare hand contact with ready to eat foods or approved
Hours)alternate method properly followed (APPROVED y N )
j 6.Time as a Public Health Control;procedures &records /Hi2hly Susceptible Populations
Approved Soul'ce "1 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
V 7.Food and ice obtained from approved source;Food in
/good condition.safe,and unadulterated;parasite Chemicals
~destruction j
/8.Food Received at proper temperature vr/17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
-Protection from Contamination '"""1 18.Toxic substances properly identified,stored and used
/V 9.Food Separated &protected,prevented during food /Water!Plumbing
j preparation,storage,display,and tasting
,;'"IO.Food contact surfaces and Returnables:Cleaned and //
19.Water from approved source;Plumbing installed;proper
-Sanitized at ppm/temperature backflow device
I...V II.Proper disposition ofretumed,previously served or V 20.Approved Sewage/Wastewater Disposal System,proper
reconditioned .,.disposal
Priority Foundation Items (2 Points violations Re~uire Corrective Actio"withi"10 dal's
0 I N :'I ('R 0 I I\',{('R
U N 0 A 0 Demonstration of Knowledge!Personnel t;N ~0 Food Temperature Control!Identification
_!....l-S T S
.....V 21.Person in charge present,demonstration of knowledge,~V 27.Proper cooling method used;Equipment Adequate to
and perform duties/Certified Food Manager (CFM)Maintain Product Temperature
.••.V 22.Food Handler!no unauthorized persons/personnel -:28.Prope..Bate Marking and disposition
Safe Water,Recordkceping and Food Package V 29.Thl~om~~provided,accurate,and calibrated;Chemical!
/""'Labelinl!.Therm lest str s ~r 23.Hot and Cold Water available;adequate pressure,safe l<.er~t R~(iJirJment,~rerequisite for Operatio"!j
/~24.Required records available (shellstock tags;parasite 30.r+d Esta.fsh rkpC::;;it)}:url ~Aimrrdestruction);Packaged Food labeled
./Conformance with Approved Procedures '--'"Uten fils,Equipment,a d Vendidg ,•.
II rO'2S.Compliance with Variance,Specialized Process,and
'"
y 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized supplied,usedprocessingmethods;manufacturer instructions •Consumer Advisory ,/32.Food and Non-food Contact surfaces cleanable,properly--J designed,constructed,and used
t'26.Posting of Consumer Advisories;raw or under cooked /33.Warewashing Facilities;installed,maintained,used/
foods (Disclosure/Reminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facility provided
Core Items (I Point)Violatiolls Reqllire Corrective Actiol1 Not to Exceed 90 Oars or /\'ext Impectioll,Wlticl,el'er Comes Fin;t
0 I t\'I C R 0 I N 'I C R
U N 0 "0 Prevention of Food Contamination l'1\0 A 0 Food Identification
T S T SV....34.No Evidence of Insect contamination.rodent/other /'"41.0riginal container labeling (Bulk Food)......~animals ,/-....•••...3S .Personal Cleanliness/eating,drinking or tobacco usc ..,Phvsical Facilities
wI--36.Wiping Cloths;properlv used and stored ."42.Non-Food Contact surfaces clean.........••37.Environmental contamination "43.Adequate ventilation and lighting;designated areas used
,./38.Approl'ed thawing method ""44.Garbage and Refuse properly disposed;facilities maintained
Propel'Use of Utensils ,45.Phvsical facilities installed,maintained,and clean
,,"'"39.Utensils,equipment,&linens;properly used.stored./"46.Toilet Facilities;properly constructed.supplied,and clean....•...dried.&handled!In usc utensils:properly used
;"40.Single-service &single-use articles;properly stored 47.Other Violations
and used J
Received by:Y~I/J ?itJ!i/r::i I
Print:G'4G /{II-~i2._Title:Person In Charge/Owner
(signature)/'\
Ins~~I j v-;,(-IAft .
rr"t:~Business Email:
(sign lIr I~,1.1'1 IT r I',j
Form ~-06 (Revis !d'09-2015)-.I