HomeMy WebLinkAboutNERDS SLURPEE 2019.08.23Dallas County Health and Human Services -Environmental Health DiV]'SiO
Retail Food Establishment Inspection Report
2377:\.STDI.\IO:\S FRWY.,R.\1607.DALLAS,TX 75207 21.t-SI9-2115 FAX:ZI.t-819-Z868 -G(YLP
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Purpose of Inspection:I ,I I-Compliance I I 2-Routinc I I 3-Ficld InH8T1!i.ation I I4-Visit I L-Y 5-0ther TOT ALISCORE
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Physical ~r:[1:r)(it~~I'_I cr)M~-Vb~~~co91 Phoq-1-?l~'t~~~~~cs
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COlllpliance Slatus:Oul =not in co:fance 1:'1-in compliance :\"0 =not ob,cned :'\A =not applicable COS ~c&ected on site R =repeat violationMarktheappropriateDOlIltsintheOCTboxI"reach nun red item Mark 'v"a checkmark In anoroonate [>0'for 1:\.'\0.:'IA.COS Mark an asterisk'*.in aoorooriate box for R
Priority Items (3 Points)violatiolls Require immediate Correcth'e Action lIot to exceed 3 dars
Compliance Slatu,Compliance Sllllm0IN"('Time and TemperalUre for Food Safety R 0 I ~"('RUN0A0L."I)-A ()Employee HealthT./s (F =degree,Fahrenheit)T S
./I.Proper cooling time and temperature .-12.~'Ianagement,lood employees and conditional employees;./know lec".!e.resnonsibilities.and reportin1!
/,Proper Cold Holding temperature(4 IOF 45'F)./13.Proper use of restriction and exclusion:"'0 discharge fromVeyes.nose.and mouth//'3..Proper Hot Holding ten1Deraturc(135°F),Pre,entiJl!!Cont:mtination bv Hands/'./4.Prooer cooking time and ten1Dcrature /1 /14.Hanels cleaned and prooerly washed/Gloves used oroperly
./~,ropcr reheating procedure for hot holding (165'F in 2 ?f 15.No bare hand contact \\ith ready to eat foods or approvedIrs)alternate method mooerlv followed (APPROVED y N )./6.Time as a Puhlic Health Control:nrocedurcs &records Hi~hly Susceotiblc POllulalions
Approwd Source ..v 16.Pasteurized foods used:prohibited food not offered
Pasteurized c!!es used when required
V 7.Food and icc obtained Irom approved source;Food in
1/good condition.safe.and unadulterated:parasite Chemicals~destruction /
/'8.Food Rccei\cd at proper temperature 17.Food additives:approved and properly stored;Washing Fruits..-
&Vc!!erablcs./Protection from Contamination ,18.Toxic substances oropcrly identitied.stored and used1/",9.Food Scparated &protected.piT'cnted during lood "ater/Plumbing/preparation.storage.displav.and I.a~
,,'/'/_)O.Food contact surfaces and Rl~Zmjll,\,:Cleane~ld
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19.Water from approved source;Plumbing installed:properSaniti7edatppm/tem ratu'~!'<...1.backtlow device
/v II Proper disposition of retume(~~:~y)!1!sly ~~I
lJ U,V 20.Approved Sewage/Wastewatcr Disposal System,proper
reconditioned '-L4'\..-1 disposal
Priority Foundation Items (2 Points violations RCluire Corrective Actioll withi"10 days0I:-I "('Il 0 I "X C Rt:N 0 A 0 Demonstration of Knowledge/Pcrsonm'l L X Vo A 0 food Temperature ControV IdentificationTS.T ~Sv21.Person in charge present.demonstration of knowledge.I'27.Proper cooling method used;Equipmcnt Adequate to(1/and perform duties!Ceniticd Food ;l.lana!!cr (CF~I)I,,'vlaintain Product Temperature/::!~.Food Handler.'no unauthoriLcd oersons!personnel /2R.Proper Date !\Iarkin"and disposition
Safe'Waler.Recordkccping and Food Package v 29.Thermomcters pro,·<kd.accurate.and calibrated:Chemical/-Labelhl!!/Thermal test strips )
/'v l'Hot and Cold Water a\ailable:adequate pressure.safe ./Permit R£W ~ent,Prerequisite lor Operation_J.
V 24.Required records a\ailable (shellstoek tags:parasite f 30.Food Establishm nyj'JXl'V?t1l'r~~alid;\destruction):Packa"cd Food labeledmITConformance\I ilh Approved Procedures Utensils.Equipmbnt,and Vcnd1ii'~
25.Compliance \\ith Variance.Specialized Process.and II'
HACCI'plan:Variance obtained for :.pecialil.ed V 31.Adequate hand\\ashing facilities:Accessifand properly
proce~sinl.!methods:manufacturer instructions supplied,used
V Consu mer Advisory II'32.Food and ~on-rood Contact surfaces cleal~le.properly
//,designed.constructed.and used
~~6.Posting of Consumer Ad,isories:ra\\or undcr cooked /v 33.Ware\\ashing Facilities:installed.maimained.usecllfoods(Disciosure/Reminder/BuITet Platc)'Alleruen Label Sen ICC,ink or curb clean in!!facility provided
Core Items (I Point)Violations Require Correctivl'Action ,\'ot to Exceed 90 Dal's or Aext inspection.IH,icllel'er Comes First
0 I ~"C R 0 t ;<.~C RUJA0Pre,'clltion of food Contamination l.''"0 A 0 Food IdentificationTST~
./V 34.;-';0 EVidence of Insect contamination.rodent other //'41.0riginal comainer labeling (Bulk Food)animals
///35.Personal Cleanlinessleatim!.drinkint!or tobacco use Physical Facilities/36.Wipinu Cloths;properly used and stored /42.:-;on-Food Comact surfaces clean/V 37.Em ironmcntal cOIH3111inatJoil 43.AdcLluatl?\entilation and li2htinQ:desi!!nated areas used/JR.A.ODro\cd tha\\Ill!!method "44 Garbage and Refuse Droperl,.di:.poscd:laciliti~s maintained./Prollcr lise of l..'tensils ./45.Ph"ical facilities installed.maintained.and clean.•.
39.Ctensil,.equipment.&linens:properly used.stored./4()Toilet Facilllies:properly con>tructed.supplied.and clean1/dried.&handled,In usc utensil>:oroperlv u>ed I
/40.Single-sen.ice_;;single.u/-ticles:prorerlystoredn 47.Other Violallonsandllsed'
Received by:-,;:~/?:/'(;7-Z-'"?/~Print:f(i,i!IJlc11 ),{lJtJ (I ;....,Title:Person In Charge/Owner(signature)7\V 7 -~-(
Inspected by:Vi '\I r(~II~7,)()Ll~/(~'Print:Bu!tine,s Email:(sIgnature)I
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