HomeMy WebLinkAboutMUSTANG DONUTS 2019.08.14Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\,STDL\IO:\S FRWY"R\I 607,DALLAS,TX 75207 21.t-SI9-21IS FAX:21.t-SI9-Z868
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Date<t;\y ,1lC)~9 I
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License Permit"9'21 W-I
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RIsk Category PagJ_of~i--
Purpose 'of Ins pection:I I I-Compliance I v-r 2-Routine I 3-Firld Inwsti!!ation I I 4-Visit I I 5-0ther TO~ORE
Establishl1len tl'Tl~:t\l~i:ril~C~ct Ollller Na7:iV\1 *.\umber of Repeat \·iolations:__I/~,;\'umber of \'ioilitions COS:--
Physical AdtllV LJ \-I)~\\r (J \,1 CitY'Cti~I ~~~u;~t'(lf~le -[Folhm-up:Yes J:'\0 (circle one)
ComplianC{'."Out =not in compliance l:'i lin compliance :'\0 =not ohsel"\ed ;\'t\=nOtapplicable COS ~corrected on site R =repeat 'iL~tatus:
Mark the appropriate points in the Ol'T OOX for each numbered item Mark '';'a check mark IIIaPDraonate box for 1;\,"0.;\A.COS Mark an asterisk'*.in .ate bo"for R
Prioritv Items (3 Points)"io/ations Require immediate Corrective ActiollllOt to exceed 3 days
Conlllliance Status Cnmnliance Status
0 I 1'1 ...-C Time and Temperature fOI'Food Safe!)'R 0 I ~"C R
U 1'1 0 A 0 l .'0 0 Employee Hcalth
T s (F =degree,Fahrenheit)T S
V V I.Proper cooling time and temperature ,Vii I~.:'vlJnagement.food employees and conditional employees:
l ./knoll ledce.responsibilities.and reporting
V /,V 2.Proper Cold Ho[ding temperature(410Ft 45'F),I.'13.Proper lise of restriction and exclusion:No discharge from
V eves.nose.and mouth
"3.Proper Hot Ho[din!!temoerJtlIre(135°F)/PreHntin!!Contumination by Hands
4.Proper cooking time and temperature //14.Hands cleaned and orooerlv washed/Gloves used properly
5.Proper reheating procedure for hot holding (165°F in 2 /f 15.;-':0 bare hand contact with ready to eat foods or approved
/Hours)alternate method properlv followed (APPROVED y N )
,/6.Time as a PubliC Hea[th Control:procedures &records _/Hil'hh'Susccotible Pooulalions
ApproHd Source ./16.Pasteurized foods used:prohibited food not offered
Pasteurized eggs used when required
V 7.Food and ice obtained from approved source;Food in
V
good condition,safe.and unadulterated:parasite /Chemicals
/destruction
V 8.Food Recei,·ed at proper temperature
~
17.Food additives:approved and properly stored;Washing Fruits
,/&Vegetables
/Protection from Contalliination .,[8.To,ic substances properlv idcntified.stored and used
V 9.Food Separated &protected.pre,ented during food Water/Plumhing
V preparation.storage.display.and tasting J
/V ID.Food contact sl~t~~f~:-Xlbles :Cleaned and /19.Water from approved source:Plumbing installcd:proper
Sanitized at I..iU:--back flow device
,//II.Proper disposition "01're-rtlrilea,pre,ious[y served or I 20.Approved Sewage/Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points I violatiolls Re,lIire Corrective Actiolt with ill 10 days
0 t 1'1 'i C R 0 t ~"C R
U 1'1 0 /'0 Demonstration of Kno"ledge/Personnel r ~0 A 0 Food Temperature Control/Identification
T S T ,S
v'~_f:',~.•:.•f'hnrgc present,demonstration ofkno\\ledge.I"27.Proper cooling method used:Equipment Adequate to
/-~perform ~t Certified Food iVlanager (CF\-I)~aintain Product Temperature
,/{22.Food Handler/do unauthori7cd persons!personnel "-28.Proper Date Marking and disposition,":~Recordkeeping and Food Packagc ~'V 29.Thermometers prrl~~r.£u~/\,and C~~7¥iC~,
/labelin!1 Thermal test strips iJ ru2.--"1 ','H b
I 1/23.Hot and Cold Water avai[ahle:adequate pressure.safe Permit Rcql -';:';.ment,Prerequi!>ite for Oper"~,
/24.Required records a\ailable (shellstock tags:parasite 30.Food EstaplilJ"e~fn)t }uyflti'{iili}I)destruction);Packaued Food labeled
r {'Conformance with Approved Procedures J Utcn ils,Equipmtnt;ana Vcnding
25.Compliance with Variance,Speciali7ed Process.and /31.Adequate handll ashing facilities:Accessible and properlyHACCPpian:Variance obtained lor specia[iLed
processing methods:manufacturer instructions supplied.used
Consumer Advisory II V 32.Food and l\on-Iood Contact surfaces cleanable.properly
de,igned.con,tructecl.and used
,{26.Posting OfCollslIlTIcr Advisories:ra\\'Of under cooked /33.\Varell ashing Faci[ities:instal[ed,maintained.used/
loads (Disclosure Reminder'BuCret Plate):Aller!!en Lahe[Sen ice ,ink or curb cleaning facility oro\'icled
Core Items (I Point)VilJlat;o/lS Require Corrective Actioll ,V()(to Exceed 90 Dars or I\ext ilts[Ject;olt.Wlticlte"er Comes First
0 J 1'1 'i C R 0 I r<,c R
u Nil .~0 Prevention of Food Contamination l'"J A 0 Food Identification
T S T s
VII 3-1.~o E,idence or Insect contamination.rodent other ./41.0ngina[container labeling (Bu[k Food),animals
/35.Personal Cieanlincssleatinu.drinking or tobacco usc Phvsical Facilities
./36.Wiping Cloths:properly used and stored ./-I~.:--'on-Food Contact sur races clean
./37.Environmental contamination I -13.AdcllllHte ,cntilation and lighting:designated areas used
3X.Appro'cd tha",in!!method "II.-1-1.Garbage and Refuse oronerlv disnosed:Cacilities maintained
/'ProDer l'se of L'tcnsils ._/45.Phvsical facilities installed.maintained.and clean
/39.L:tenstls.equipment.&linens:properly used.'tored.V 46.Toilet Facilitie>:properly construcled.supplied.and clean
1/dried.&handiedt [n w,e utensils:pronerlv lIsed ./
/40.Single-,cr\'icc &sing[e-use articles:properly ,tored -17.Other Violations
and lIsed ~......--}_~
Received by:__./'-~t/G(Print:Title:Person In Charge/Owner
(signature)"Inspected by:d i'\-C\I j'~r:J hrl +h-}L I lJ [J Print:Bu~in('!.s Email:
(signatur~)
Form EH-06 (Re~-201ST ,-
Dallas 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-t-SI9-2115 FAX:21-t-819-2868
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Establttlit S't}IY.'1 ~ll~j iklYSiCrJr7!~)\-I)~\I ~IC;\Sr:
.~Il~sefPermit #I Page Lcr:_(t---
l'ty TEj\lPE~TURE OBSERVATlO~S
Item/Location Temp Item/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number OTED BELOW:
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Receivedby Print:
/"/.-~In Charge/Owner
(signature)'I
Inspect~1J1 \~iYrJ,(Il.l-f1h·-{L,Jrnt:jI ~_;-~c~;y
(signature)_,...-....:.._Sanmles:Y N #colkcted
Form·~lRevised 09-2015)'--"