HomeMy WebLinkAboutNEKTER JUICE 2019.08.22Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'\.STD"IO\'S FRWY.,R\1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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Purpose f 'nspection:I I 11coll1pliance I f A-'2-Rnutinc I 3-Field 111\estigatinn I I 4-Visit I I 5-0ther TOTAl IsrORE
Establiste It ttr~\t -,~IContact Oil ner "ial11e:I *~ul11ber of Repeat "iolations:__~),:./')./;\umiJcr of Violation,COS:~\A \(.-'(I ,---.....--
Physical A{dt):117 )11
--1t1~c~l nlr.fz~~0J;~/,_r:)1 CJ Follow-up:YesI{U I :'0/0 (circle one)~r.:!NA ---Complianc('Status:Oul nOlm compliance IN ~in compliance ;\0 =nl't ob>,'=not applicable COS -corrected on site R =repeat VIOlation
Mark the appropriate points in the OUT box fur each numbered item Mark ../.a check mark lppropnate oox lor 1;\.;\0.'1A.COS :-Iark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violations Re flire Immediate Correetil'e Actiol1llotto exceed 3 days
Conlilliancc Status ('oml)liancc Status
0 I N "('Time and Temperature for Food Safet~R 0 I ......('R
l'N 0 A 0 (F =degree>Fahrenheit)l ..•0 0 Emllloyee Health
T S T S
V I.Proper cooling time and tt!l11p!.!rature ~/12.:Ylanagement.food employees and conditional employees;
//'kno\\'ledfdc.responsibilities,and reporting
/,Proper Cold Holding tempernture(-II 'F -I5'F)II 13.Proper usc of restriction and exclusion:No discharge from
,/eves.nose,and mouth,V 3.Proper Hot Holding temperature(135'F)J "reventing Contamination by Hnnds
//-I.Proper cook in!!time and temperature /I 1-1.Hands cleaned and properly \I ashed/Gloves used properly
;,v 5.Proper reheating procedure for hot holding (l<i5°F In 2 ./15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properly follol\'ed (APPROVED y N )
/6.Til11eas a Public Health Comrol:procedures &record,Hh!hlv Susceptible Populations
Appr",ed Source r 16.Pa,teurized foods used:prohibited food not offered
Pasteuri7cd eggs used \\'hen required
IV 7.Foud and icc obtained from approved source;Food in
good condition.s3fc.and unadulterated:para~itl'Chemicals
destruction ~
/V 8.Food Received at proper temperature 1/17.Food additi\'es;approved and properly stored;Washing Fruits
&Ve!!etables
/'Protection from Contamination .,IR.Toxic substances properly identified.stored and used
./9.Food Separated &protected.prevented during luod Waterl Plumbing
preparation.stOraClC.distW·.and tasting
"./IO.Food contact surElC~~~CIGne9 an~'}:;/19.WaleI'Irom approved source;Plumbing installed;proper
Saniti/ed at 1 ,·c.I~,-h._V',._back now device
/II.Proper disposition of returned.previously sen cd or I 20.Approved Se\\'age/Wastewater Disposal System.proper,reconditioned disposal
Priority Foundation Items (2 Points)violatiolls RI!Inil'e Corrective Actioll lVithill 10 days
0 t ~...('R 0 t "...C R
l'~0 A 0 Dcmonstration of Knowledge/Personnel l ..•0 A 0 Food Tcmperature ControV Identification
T ~_I_/S
V 21.Person in charge present.demonstration of knowledge.7 7t;Proper cooling method used;Equipment Adequate iO
/'and perform duties/Certified Food ManaCleI'(CF\1)aintain Product Temperature I ,J
",'"~2.Food Handlerl no unauthori7ed persons personnel I ,r 28.Proper Date :l.larkin!!and disposition \,I"-V f"II_I:-r'7',
Safe \\atcr,Recordkccping and Food Package I 29.Thermometers provided,accurate.andvc4librated:C/hemical/
Labelin~Thermal test strips
/'23.Hot and Cold Water al aibble;adequate pressure.safe Permit cquil'cme1lt,Prerequisite for Operation
/'2-1.Required records a\ailabk (shellslOck tags:parasite -r 30.FOOd\E_&lb iS~rlJe rm1y(0r7<8(V:)ct)destruction):PackaCled Food labeled
if Conformance with Appro\'Cd Proecdures !tcnsils,Eq ip~;-ent,and Vcnding
fl 25.Compliance \\ith Variance.Specialized Process.and /31.Adequate handwashing facilities:Accessible and properlyHACCI'plan:Variance obtained for specialized
oroceSSilH!methods:manufacturer instructio!1:-;supplied.used
Consumer Ad,isory I 32.Food and Non-food Contact surt'lces cleanable.properly
./designed,constructed.and used-26.Posting 0I'Consumer Ad,isories:ra\\'or under cooked II 33.Warcwashing Facilities:installed,maintained,lIsed/
foods (Di,c1nsure Reminder Buffct Plale)!Allergen Lah,,1 Service sink or curb cleaning facility provided
Core Items (I Point)ViolaTiollS Ref/uire Cllrrl'ctive ACTionNOTto Exceed 9(/Days or /Vextlnspectioll ,~~1,ic"el'er Comes First
0 t N "('R ()I ~,C RI:N 0 A 0 Prc"cntion of Food Contamination l'"0 A 0 Food Idcntifkation
T S T $
/;'3-1.1\0 E\idence of Insect cOlllamination.rodem,other '/'41.0riginal container labeling (Bulk Food)
V animals
./35.Pcr~onal Cleanliness'eatin!.!.drinkina or lobacco u~e PhySical Facilities
.;,..•..36.WipinCl Cloth>:properlv used and stored "42.:-':on-Food Contact surfaces clean
/''"37.En\ironmcntal contamination /43.Adt:quatc \entilation and lighting:cie::,jgnateci areas used,3X.Appro\cd tha\1 in!!method ,/44.Garhage and Refuse properly disposed:facilities mail1laincd
/'ProPCO'l'se of t:tl'nsils /-15.Phy,ical I:lcilities installed.maintained.and cleanI39.Ltensils.equipmen!.&linen>:properly used.,tored.I 46.Toilet Faciliues:properly constructed.supplied.and clean
dried.&handled In u~e utcnsil~:..:properlv u...ed
/40.Single-sen icc &single-use article>:properly ,to red -17.Other Violations
and u,cd ;
Received by:~,:/-,
...•.Print:hII';f:r.r r ••
Title:Person In Charge!Owner"-<f_"/__""~
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(signature)n ),r...-''':'r..-.,_
Inspected p;r{.~y)I\,,;1l ---1+1t11_ft:c-Print:BtI~incs~Email:
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Form EH-06 (hv~sed 9·2015 I