HomeMy WebLinkAboutNEKTER JUICE BAR 2019.08.20Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDI\IO:\,S FRWY.,R:\I 607,DALLAS,TX 75207 2It819-211).FAX:21-1-819-2868
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DaIq T/lrfl:,1 V1 I Time out:I LieCI1SdPCI~~_e '\~L o :.::bEst.Type I
Risk Category Page _j or £---'70 ,_,0 J
Purpose of Inspection:L J 1-C.'pmpJialll·e IIA 2-Routinc I J 3-Field 111\estigation I I 4-Visit I I 5-0ther TOT ;\.L~(,ORE
Establ~hc~:,V\\_(~~\G\\(2 ~~3(9\\ner Name I
*-'umber of Hepcat \'iolations:__/("./.\umber of "iolations COS:--
PhYSiC~i~~\\~£I-J (.I ~ity,~out\'\\~(v·~'~f~~IT.\_'1)2 Ors I Follow-up:Yes JIIf'.j .)I(.\0 (circle one)j 1.I-
Comptiance]tah~S:Out =not in compliance 1.\':::in compliance "'O~t ob'erved NA =not applicable COS =corrected on site R =repeat violatl m \....~
~Iark the appropriate points in the Ol'T box for each numbered item 1\fark ''/'a checkmark III dppropnate box for 1,\."0.NA,COS Mark an asterisk'*.in aO[il.mriat.>,for R
Priority Items (3 Points)viola/iolls Rellllire Immedia/e Correc/i.'e Ac/iol1l1o//o exceed 3 days
Compliance Status Compliance Status
0 I "I '\'e-Time and Temperature for Food Safety It 0 I ;0;'\'e-R
U N 0 A 0 L ,0 A 0 Employee Health
T S (F =degree,Fahrenheit)T ./sv/I Proper cooling time and temperature ,/~12.:v1anagement.food employees and conditional employees:
A//knowledge,responsibilities.and reponing
V VV Proper Cold Holding tcmperature(41 'F!')5'F)//13.Proper usc of restriction and exclusion:No discharge from
e'es.nose.and mouth
1/./,J.Proper Hot Holding temperature(U5eF)/Preventilll!Contamination by Hands,/.)Proper cookin!!time and temperature //I,).Hands cleaned and properly washed!Gloves used properly
,"5.Proper reheating procedure for hot holding (165°F In 2 /'I/j 15.No bare hand contact \\'ith ready to eat foods or approved
/Hours)alternate method properly follo\\ed (APPROVED y ]\')
,/6.Time as a Public Health Control:procedures &records Hi!!,hlv Susceptible Populations
Appro\ed Source '1 16.Pa,teuri/ed foods used:prohibited I'ood not offered
~Pasteurized e!las used \\'hen required
/'7.Food and ice obtained from apprm ed source:Food In
V good condition.safe.and unadulterated:paJ'J,ite Chemicals
destruction
I R.Food Recei\ed at proper temperature 17.Food additives;approved and properly stored:Washing Fruits/&Vegetables,Protection from Contamination /18.Toxic substances properlv identilied.stored and used
I V 9.Food Separated &protected.pre\'ented during food Water!Plumbing
preparation.stora_g~.disnluy.and tasting /
I 10.Food contact surf(ir~~anc\Returnables:Cleaned and 19.Water from approved source:Plumbing installed:proper
Salll117ed at PPI\i.'ttJ11pqril{\J{e \-----..._V backOow device
V r-II.Proper disposition llffetl'rn~a.\>'re\,lously s~ed or ",20.Appro\'ed Sewage!Wastewater Disposal System,proper-reconditioned disposal
Priority Foundation Items (2 Points)viola/ions Re~lIire Corrective Ac/io"withi"/0 days
0 t ~:>('Il 0 I 1"'\'C Il
t,;N 0 A 0 Demunstration of Knowledge!Personnel t:;01 0 A 0 Food Temperature Controllidentillcation
T --r-S -f-T S
•..........-21.Person in charge present.demonstration ofkno\\'ledgc ../27.Proper cooling method used;Equipment Adequate to
and pertorm duties!Certificd Food ~Ianager (CF~!)Maintain Product Temperature
7 "Food Handler'no unauthoriled pers{ln,1 personnel 28.Proper Date ;\-Iarking and disposition,-Saf{·Water.Recordkeeping and Food Package ,/"29.Thermomcters provided.accurate.and calibrated;Chemical!----Labelin!!,Thermal test strips-"Hot and Cold Water a\ailabk:adequate pressure.safe Permit Requirement,Pr requisit •for Operation_J...••
/'2-1.Required records a>ailablc (shell stock tags:parasite ~~i Food Establishment ~(~rtn '9rl~0destruction):Packa1!ed Food lanekd 30.
Conformance with Appro,'cd Pro{'cdul'es ~Utmsils,Equipf{nt,and ~\"ending
11 l'r~25.Compliance \\ith Variance.Specialized Process.and 7 31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained tor spcciali/ed suppl ied.usedprocessinamethods:manufacturer instructions -
Consumer Ad\'isory ,~32.Food and "on·food Contact surfaces cleanable.properly
"designed.constructed.and used
/26.Posting orConslimcr Ad\isoric~:ra\\or under cooked ,/33.Warc\\'ashing Facilities;installed.maintained,usedl-toods rDisclosure'Reminder13uffet Plate)'Alleruen Label Sen ice ,ink or curb cleanin!!facility provided
Core Items (I Point)Vio/lltiollS Reqflire Corrective Actioll So/to Exceed 90 Days or ,vex/Illspectioll ,~Hlic"el'er COllies Firs/
0 I roo ,'\'e-n 0 I ,'\''\'C R
t,;N 0 A 0 PrcHntion of Food Contamination r '\'0 A 0 Food Identification
T ~T S
...V V 3,).'0 E\idence I'Insect contamination.rodentiother -1I.Origlllal container labeling (Bulk Food)
V animals "
"t::?"35.Personal Cleanliness/eating,drinkinQ or tobacco use Physical Facilities
./I--36 Wiping Cloth,:properly used and stored -42 .0:on·Food Contact surfaces clean•....37.Em irolllllclltal cont3minatioll .-,)3.Adequate \entilation and Jightinl!:designated areas used-".3X.Appro\ed tha\\in!!method -,)4.Garba!!e and Refuse properly disposed:facilities maintained
Proper Use of I.:tensils /,)5.Ph"ical facilities installed.maintained.and clean-/1-"'"3Y.etcllsib.equipment.&linens:properl}used.stored.V ,)6.Toilet Facilities:properly constructed.supplied.and clean
dried.&hand t.l:.d In liS!.:ut!.:ll:-.ib:properly used--•.)fT.Stngle.g6"r"jh &single·use articles:properly stored -17.Other Violations
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Receh'ed by:jl1 ,--L L...L..{I Print:I (nltlc1 W:((let /'Title:Person In Charge/Owner
(signature)......._
Inspect~~
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(~Ignatur~)----'-111'\+I \1 I
Form EH·06 (}._."__v ·2015)'--~-\..---
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
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~OBSERVATIONS AND CORRECTIVE ACTlO;'llS J I
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YO 'R ATTEl"TION IS DIRECTED TO THE CO DITIONS OBSERVED AND
Number NOTED BELOW:
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ReceiYCd by:'
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Inspcc0t by:-,
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Form EH-%lRevise<i 09-2015)'--'I I '